Thank you for your time & efforts in maintaining this platform. I (and many others I'm sure) have great respect for the work you do in trying to combat this menace. The community is completely behind you and appreciates the value of this resource.

Who knew AI was so modest?

Strange, making claims so large that there's no way they couldn't be investigated and verified. Using names of companies that are either completely unconnected with them or have not been officially approached, in order to achieve a level of apparent credibility. What could be the end game of such an endeavour, attention? Fake it till you make it?

It was a joke about T&C's being so long that nobody will read them (and this article being long too). I did actually read the article but it wasn't overly helpful for avoiding intrusion. Good to know what the actual terms refer to though, and the structuring behind the privacy policies. Appreciate the upload, thanks:)

...or BatDuck?

-"...Wait, Earth is BEHIND the moon?" -"Always has been"

• Meme.

I used to use Boost for Reddit, and thought it was the best app. I've been using Connect for Lemmy for ages now and I've found it to be very good - there are some teething issues, but on the whole it does a really good job for me of replacing Boost, and it's always getting updated with info from the users' own experiences. I will gladly try the Boost for Lemmy app when it does arrive, but for now Connect is just fine.

Tldr

Nice

I understand (from a quick Google search) that Ube is a purple yam that is sweet and used in desserts. It seems to have grown in popularity recently. What exactly is the Ube doing in the latte? Is it like an added flavouring? How is it in liquid form? Sorry if I sound ignorant, I've never come across it before, let alone tasted it or cooked with it.

Possibly whittled out of the brick long after installation, by a bored funster, using a crude round-tipped tool ?

I would guess that it represents Romulus and Remus being raised by their wolf mother, given the two babies underneath the wolf?

This is inspiring, I hope it brings happiness to some people who would otherwise have had a much more difficult life.

I just checked after seeing your post and found that a thread with 102 comments only had about 40 to view. Another with 44 comments only had about 33 to view.

Strong possibility

Utmost

I've ground so fine that the shot will barely drip out a few ml over a whole minute. Dialing back, I get to a place of optimality, time-wise (17g in 35g out in around 30-35 secs). The problem is that I can definitely see channelling, one area will run faster while other areas will run more slowly, leading to over and under extraction (the colour and speed of the flow is very obvious). I'm using a mignon and I've checked that the burrs are perfectly level, I don't have the large adjuster wheel though. I get little to no superfines, just a propensity to channel, too often to be acceptable. With the beans aging (and changing every two weeks) I am adjusting the tamp pressure to try to avoid channelling, as it appears that finer grinding is leading to more channelling, to overcome the density of the compacted puck? I will try to minimise any other affecting factors as best I can, and see how I get on. Thanks for all your input guys.

An interesting, yet easy to watch video exists on Freevee, titled: "The Gut: Our Second Brain", directed by Cécile Denjean. Well worth a watch, it touches on the subject of gut bacteria effecting the production of serotonin in response to certain foods, as a means to it's own survival. The serotonin then having an effect on our brains, and thus our eating habits (as well as our mental wellbeing). I believe the simplified take being that our gut bacteria will tell our brains if we're eating unhealthily, and send messages to our brains to discourage this - except that these messages are little understood by modern society.

Interesting but perhaps a misleading title. I can't see it taking less time to set up an eccentric-only exercise - it's simply quicker to perform the concentric component to get back to the start position of an eccentric component. Perhaps with purpose built machines this benefit could be exploited. The most immediate application I can think of for this would be lowering down from pull-up position using foot-platforms - step up onto the platform, lower down to full hang, then step up again. This could be of actual benefit, costing no more time and done with no modification of currently available equipment.

The EVO has a teflon coated aluminium boiler. This should prevent pitting and corrosion in theory, and with no abrasive action on the teflon should theoretically last a long time. The use of descalers should be checked for the effect on the teflon coating of the boiler. The non-chromed group seems like a minor improvement. I think this is a good choice for a keen espresso starter, but I would look for a decent grinder too.