evandena's comments

On: Ask HN: What's the best corporate password manager...

[evandena]

Administrating it is a giant PITA, I wouldn't recommend.

[jacekm → evandena]

Could you elaborate please? My company is slowly moving towards Thycotic, it would be great to know its pain points in advance.

On: How We Acquired HEY.com

[evandena]

And no price listed, if that is all you were interested in.

On: Family turned a former Freemason temple in Indiana...

[evandena]

rural rust belt

On: Show HN: Spider Pro – easy and cheap way to scrape...

[evandena]

It's just a browser extension

On: Show HN: Ciao – HTTP checks and tests monitoring

[evandena]

We have a lot of internal only web services, so a self hosted option would be a plus.

On: Malicious apps infect 25M Android devices with 'Ag...

[evandena]

Adguard (paid) or Blokada (free) if you don't want to root.

[Forbo → evandena]

You can use AdGuard's DNS servers for free. They also have the added benefit of supporting DoT and DoH. Click on "DNS Privacy" for their instructions:

https://adguard.com/en/adguard-dns/overview.html#instruction

On: Yes, You Can Put a Price on a T-Rex (2015)

[evandena]

The Field Museum bought it

On: Chatbots were the next big thing: what happened?

[evandena]

Also annoying is never knowing how deep the menu tree is. I have to write down (or hold my fingers out) what the best option/number at the time, because its likely to change as the resolution of options refines.

[Bartweiss → evandena]

Including circular paths in phone menus ought to be some kind of professional misconduct, at least when they're not invoked by "go back" or "start again". There's nothing quite like getting seven levels in and discovering you swapped trees somewhere and are back where you started.

On: Ticks may be the next global health threat

[evandena]

Well, warmer winters don't suppress the native populations, causing population explosions the following summer.

On: Chemistry of Cast-Iron Seasoning (2010)

[evandena]

Once your pan is well seasoned, do you worry about acidic food (tomato, citrus) damaging the seasoning?

[jandrese → evandena]

I used to, but after trying it I no longer worry about it. Even boiling tomato sauce has no noticeable impact on the seasoning as far as I can tell.

[ashark → jandrese]

We made a tomato sauce in a cast iron pan. Once. It was god-awful. It was like eating iron filings. You couldn't taste anything else.

[knieveltech → ashark]

Sounds like you used a rusty pan.

[ashark → knieveltech]

Very new, "pre-seasoned" plus oven-seasoned once.

[jandrese → ashark]

That was probably the issue. Pre-seasoning is mostly bullshit. The best seasoning is just using the thing daily for a few weeks/months IMHO. Very new pans have not had the time to build up a good solid coating.

[knieveltech → ashark]

New? Y'all don't have antique stores or flea markets where you live?

[rectangletangle → ashark]

Not exactly sure what you did wrong, but you did something wrong.

You probably should have polished it with a metal scouring pad first.