frezik

In the advanced class, we use orbital sanders.

It's commonly known among sous vide cooking. The internal temp for sous vide beef is often <60C, and that makes some people nervous. However:

https://www.americastestkitchen.com/articles/1131-is-sous-vide-safe

First, let’s talk about what’s dangerous. A few types of bacteria in particular are responsible for most foodborne illness: Salmonella, Escherichia coli, and Campylobacter jejuni. Salmonella, a resilient group of bacteria that is most commonly found in poultry and eggs, is ingested by chickens, and then contaminates their muscle tissue, ­intestines, and ovaries. Salmonella can migrate into the muscle of chickens, meaning that they are contaminated not just on the surface but also inside the meat. Escherichia coli is a general group of bacteria that reside in the intestines of many animals, including humans. But if ingested, some strains of E. coli can wreak havoc. Campylobacter jejuni is a spiral-shaped bacteria that causes one of the most common diarrheal illnesses in humans in America.

(Edit: emphasis added above)

This may not be true with techniques like blade tenderization. That can transfer pathogens from the surface to the internals.

Taenia saginata will die in only 5 minutes at 56C, which is quite a low temp even for sous vide. In fact, most beef jerky recipes will typically set the dehydrator's temperature higher than that. It's typical that slightly lower temps will work if it's done for longer--jerky and sous vide usually takes several hours--but I don't have a chart handy for taenia saginata specifically.

Specifically these issues: https://github.com/jellyfin/jellyfin/issues/5415

The big one is that video/audio playing endpoints can be used without authentication. However, you have to guess a UUID. If Jellyfin is using UUIDv4 (fully random), then this shouldn't be an issue; the search space is too big. However, many of the other types of UUIDs could hypothetically be enumerated through brute force. I'm not sure what Jellyfin uses for UUIDs.

Right. You can get away with it in beef because the pathogens for that are on the surface. As long as the outside is cooked, it's technically safe to eat. (This does not apply to ground beef, which is all mixed up).

Chicken and pork have pathogens throughout the meat. They must be cooked all the way through.

The Mini EV is in the US, but its range is just adequate. Then there's older models, like the Bolt or Leaf. Ford has an EV Transit van for commercial customers, but its range also sucks.

Hyundai Ioniq 6 is out there, at least.

Yeah, the US market for EVs is bad. Just SUVs and trucks with few exceptions. Not even a good (mini) van.

Make the man afraid some more.

Be the reason they had to put up a sign.

Maybe not in this case, though.

I take a different line entirely. If you have $100k household income, and that's still not enough cover expenses for a family of four, then something is very wrong. By income distribution, 80% of the population makes $100k or less, and it's completely untenable for them.

I'm having trouble finding a reference to median US living expenses, but you can cut the above number in half if you like. Multiplying it for a family of four won't necessarily be 4x, but it'll be more than 2x.

Why I change my own oil. Not because I save money--generally don't even before your time is factored in--but because I know how to put on an oil pan bolt without cross threading it.

Those figures won't be that far apart. It will somewhat, because higher incomes will have a bigger house and more luxurious car. However, they're putting more of their money into investments, not cost of living.

And I'll reiterate, that's the average for one person, not a family.

As of 4th quarter 2024, average cost of living for a single person in the US is $4,948/month. Take that $8,333/month, chop off 20% for taxes, and you're already getting uncomfortably close to that number. For a family of four, I really don't see how those numbers work at all.