monsieur_jean

Speaking of thwarting piracy, how about Japan stops slaughtering whales and respecting the treaties they have signed first?

The 90s are calling, they want their UX back.

But unavailable in many countries (especially developping ones).

Look up your printer model number on Alibaba. Or better yet, on Taobao (but if you don't speak Chinese it's a bit complicated). Your options depending on the printer you have are going to be :

• Print heads conversion kits (a replacement of the complete print heads module with tubes feed from ink bottles attached outside your printer)
• Refillable ink cartridges
• ~~Counterfeited~~ Compatible ink cartridges that cost a fraction of the official ones while having 10 times more ink in them.

Now depending on where you live and the local laws it may or may not be legal to import those. In the country I live in there is no law against it. In most South East Asia the law doesn't care about that and if it does, law enforcement doesn't. :)

Since I've moved in South East Asia, I have discovered that:

• Almost every single printer that exists has a conversion kit available on Taobao to use big ink bottles
• There's not a single firmware that hasn't been hacked, nor a single part that hasn't been cloned
• Therefore, most printer manufacturers have a specific line of durable products that allows the use of third party ink because if they don't, other people will bank of their product maintenance and they won't sell much.

The only reason we in developped country get scammed like we are, is because of IP laws and governments that allow manufacturers to abuse them with no consequences at the expense of the customers (and the planet).

I'm pretty happy with Linux actually. I've used a few distros and DMs over the years and honestly we're at a point in time where it's pretty nice. A more user friendly and robust connectivity management would be nice, and a few of the file browsers could benefit from a UX revamp. DMs could also enforce stricter design choices by default to gently guide developers towards a consistent UI/UX. But overall it's quite solid.

The same can't be said about most of the OSS that goes with it. Most of the apps available for Linux are garbage. I mean, they do some things well obvioulsy, but are overall terrible to use. With their crap UX and a UI stuck in the last century the only reason people use them is they have no other choice and are desperate...

Well not that many, let me think...

• One stainless steel pan
• A grill and/or carbon steel pan
• One large pot for boiling pasta and big stuff
• One medium pot
• One small pot for sauces
• One pressure cooker
• One dutch oven (or two)
• A collection of non-stick pans in various conditions

I mean we're looking at what, only 8 or 10 cooking vessels, that's not a lot is it?

Depends on the type of drives and your needs.

If the drive is big enough to be used as storage/back, get it out and in its own USB enclosure.

If the drive is either too small or you have too may already then :

• SSD : smash it to pieces with a hammer
• HDD : if you're sure it's not an hybrid (in which case the SSD process applies) then you can just fill it with garbage or use whatever "erasing" software out there. I would go for an open-source one.

Thanks for the feedback. That's my situation in South East Asia, power can be unreliable at time. I cook with a gas stove and have a portable electric stove as a backup if I run out of gas in the middle of my cooking.

I used to cook with a high pressure stove (the ones you see in Chinese restaurant) that are perfect for woks but my wife was afraid I would burn down the house so I switched to a regular gas stove.

Induction could be an option in the future though, if it allows for that fast heating/cooling style of cooking I use.

Yes indeed, but the wok stays hot and continues cooking after you lift it. With thin woks that's not an issue, they have barely any thermal inertia. With thick ones though that's not the same story, food is going to continue cooking for 15 to 30 seconds after you turn off the heat. With my style of cooking that's not desirable.

But maybe my 1mm thick wok would work on induction? Everywhere I read it works better with thick pans, but does this means it doesn't work at all with a thin one, or it's just a bit less efficient?

I'm more worried with the heat not dissipating fast enough. One nice thing with thin woks is that when you cut the fire food stops cooking almost instantly. That's the main reason why I haven't switched to induction yet, as everybody repeats it needs thick cookware.

Well that and the power cuts.

Any Asians, specifically Chinese in here with induction stoves to give us a feedback? How does it work with thin steel woks?