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Cake day: July 23rd, 2023

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  • The way this works in the server world is “95th percentile” billing. They track your bandwidth usage over the course of the month (probably in 5 minute intervals), strike off the 5% highest peaks, and your bill for the month is based on the highest usage remaining.

    That’s considerably more honest than charging you based solely on the highest usage you could theoretically use at any time point in a 24 hour period (which is how ISPs define the “max bandwidth”) and then charging you again or cutting off your service if you use more than a certain amount they won’t even put in writing.








  • Definitely scrambled. If you freeze as-is, the yolks will gel and remain that way when thawed.

    Your other option is water glassing rather than freezing, but that only works with fresh, unwashed egs (not store bought). Also be aware most recipes you will find on the internet are wrong! Proper waterglassing should use Sodium Silicate, not lime lye (Sodium Hydroxide).

    Edit: Corrected - see below. Also, be aware that “lye” in older recipes can refer to any basic (as opposed to acidic) solution, and was more commonly potassium hydroxide leached from wood ash rather than sodium hydroxide.