Shitposter while I tend to two babies. Maybe when I have my life back, I’ll help us get a few more niche communities back?

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Joined 3 years ago
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Cake day: July 8th, 2023

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  • I was a little surprised that AI was actually not too off, or at least when it was, it was because it misunderstood the distro I used. I don’t think it’s a good idea to go beyond basics though, like installing random stuff from the AUR to fix something can go horribly wrong.



  • Almost all of my clandestine spy tactics started with… 🌽.

    Volume mute. Family members schedule memorized. Escape route established. Contingency windows tab ready after alt F4. Several alibis established. Elaborate excuses on the ready. Disguises and new identity ready in case my position is compromised.


  • I agree. Can’t quite put my finger on it… maybe the window behind the monitor? I try not to assume simply because of the style, but the lack of author credit makes it hard to check anyway.The weird thing is it wouldn’t at all be hard to draw by hand.

    Edit: I like all the different answers. It feels like a new, unfortunate version of the “find the differences” game.



  • Well, I’ll settle for basic computer literacy as I still run into college students without a working knowledge of file systems… buuuut one would argue it’s worth covering the basic building blocks of how all this works.

    I’ve heard similar arguments for teaching people the fundamentals of how data works too, as we have data harvested from us at alarming rates and knowledge is power.






  • Mayonnaise is mostly oil and egg, which is kind of more akin to carbonara than Alfredo. That said, it has a sourness that isn’t going to mesh the same way-- basically, vinegar and/or lemon juice, which one generally wouldn’t want much of (if at all) in something meant to be creamy. Main reason I don’t particularly like it as a butter substitute in grilled cheese.

    Knowing what goes into things like mayo, ketchup, Sriracha, etc, can work well when you’re in a pinch, though. It’s just harder to control the ratio of sugars, salts, and sour components so you have to offset that elsewhere.






  • taiyang@lemmy.worldtomemes@lemmy.worldMaths
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    5 months ago

    Teaching stats and using percentages now and again, it’s not really that useful of a tool most of the time since you aren’t usually working with an easy number like 50 (Or 10, 20, 25, etc.).

    Usually what I’m doing is breaking it down into manageable parts (factors), so 6% is 5% + 1% which I can usually do in my head regardless of the number (or if 5% hard, work in increments of 1%, which I can multiply by 6).

    It’s a pretty common strategy to with with factors. Just surprised how many of my students don’t know it!





  • Reminds me I’m currently writing up new stuff on my course syllabus regarding LLMs, not because of the rampant cheating but because when they use them they usually get terrible grades. I already had rules, but I’m trying to rework the assignments so they either can’t really use it, are allowed to use it with guidence, or graded in a way that minimizes those scores so they get the hallucination F they deserve but have a chance to ultimately redeem it.

    Teaching sucks now, HAL. :(