You just changed how I think about virtual screens. I feel like Khan being unloaded on by Kirk.

I decided long ago that I liked the single monitor with multiple desktops. But in my head they have always been a line of desktops instead of a grid.

Somewhere there is a mathematician who uses a hyper cube array of desktops…

I have five library cards with 3 subs to Kanopy and 2 to Hoopla. I actually prefer Libby to anna’s archive or other alternative methods. If anyone has sneaky methods to get more…share them please!

For anyone who cares here is a list of the largest e-book lenders that I found when I was library cards hunting. If you are in one of these areas—get a library card!

The top 10 ebook and digital audiobook-circulating library systems for 2020:

1. Toronto Public Library
2. Los Angeles Public Library
3. King County Library System (WA)
4. National Library Board Singapore
5. New York Public Library
6. Multnomah County Library (OR)
7. Seattle Public Library
8. Hennepin County Library (MN) - 228/63
9. Harris County Public Library (TX)
10. Calgary Public Library (AB, Canada)

The top 5 ebook and digital audiobook-circulating consortia and shared collections:

1. Wisconsin Public Library Consortium 126k total
2. The Ohio Digital Library
3. Greater Phoenix Digital Library
4. Tennessee READS
5. Digital Downloads Collaboration (OH)

Regardless of right and wrong you made interesting content for Lemmy!

That is my naive reading of the data also. And it makes me very happy.

Here is a different (in my opinion probably better) source: https://analytics.usa.gov/

It also shows Linux above 5%. I agree that most people are switching to phone and/or tablet, but: the total devices are increasing AND the total number of phone/tablet devices are increasing AND the linux share is increasing

I would expect that as the denominator (all devices which includes an ever increasing number of phone/tablet) increases that Windows, mac and linux would decrease. I am surprised (and happy) that Linux is increasing!

I had this problem when Apple introduced this feature a year or so ago. I wish Apple had a way to disable it, but such is apple. Now I unlock a phone that lives on my dresser every few days.

I’m too lazy to look it up, but there is a settings in either the office products or group policy that makes it use the old open/save dialogs. I remember setting it up for an octogenarian relative who couldn’t adjust to change.

My only complaint with it is the lack of support for personal vault. I don’t use it heavily on my Mac so maybe I just haven’t encountered other issues.

That is so cool!

The only thing that really matters is the average milk fat %. I like Costco’s 40% heavy cream from a price and quality standpoint. My family drinks skim milk. If I mix those two equally I will end up with about 20% fat which makes a very nice ice cream.

It is hard for me to believe the people who are pro-volume have really tried the weight method with a decent scale. I am so with you on things like honey, corn syrup, molasses. Those require both a volumetric measure and a scraping spatula and it is still so much harder than squeezing the bottle until you hit the right number of grams.

We tested this in our kitchen. A glass pyrex used as precisely as possible was off by more than 5% in repeated tests. Our kitchen scale was off by less than 1% for weights over 5g.

And honestly, I am comfortable just pouring the milk/water/vanilla directly into the bowl that is on the scale. No utensil to get dirty. I recognize that I could over pour and mess things up but it just doesn’t happen. I can hit 15g of vanilla more accurately with the scale than with a measuring spoon.

I had my wife try to measure water in a glass measuring cup accurately and consistently. I had her measure the same amount multiple times. Her variance was so far off the variance of the scale, that I convinced her that liquids should be done by weight when possible.

I think that if I had a cylinder like I used decades ago in chemistry class, I might be able to get consistent kitchen measurements. But my glass pyrex measuring cup with numbers on the side is terrible.

If I make a recipe multiple times, it gets re-written for weight versus volume.

The baking recipe sites I use regularly like kingarthurbaking.com and nytimes.com/recipes pretty much always use weights. Some old recipes will still use volume. Unless the source is old (printed cookbooks, historical recipes online) I definitely have a prejudice against sites that rely on volume.

Heavy cream weighs less, about 95%, than what water weighs. I can’t really think of a liquid that I would expect to weigh 50% more than water. I remember reading once about something called “heavy water”. Maybe that is what they were referring to?

Baking powder isn’t too bad for a lot of recipes, but baking soda and spices are used in such tiny amounts that my kitchen scales do not measure them accurately.

It does, but I would still rather use grams usually. My ice cream base recipe says 500g skim milk and 470g heavy cream. I don’t have to get a measuring cup dirty—I just pour them into the bowl.

I have had two different well-recommended scales for baking and neither does a good job measuring 1-3 grams of ingredients. Maybe I just need to spend hundreds of dollars I don’t have on some pampered chef thing….

I do have what we call the “drug scale” in our house. It can measure to 0.01g but its capacity is so low it is useless for baking. I don’t want to weigh my baking soda badly enough to get it out.

Cleanup is so much easier also. I don’t have to use a measuring spoon or cup for ingredients—I just dispense them into the bowl until I hit the correct number.

I used DigiKam to face tag all my photos as I wanted a solution that wasn’t reliant on Google/Apple and kept the face data in the photo’s file. I thought it worked very well. I do wonder about whether I should just give up though and use a service.