They seem to be saying that the absence of rare earth metals makes the overall lifecycle carbon emissions be 40% lower than those that do use these metals. It does not seem to be related to the efficiency of the motor per se.
You don't need to go through everything to form an opinion. I bet they're only interested in a couple of specific points, and not a full review of every single line.
Sure, good luck finding these hotspots in a distributed environment likely consisting of hundreds if not thousands of artifacts.
You'll have to trust the developers (not the reviewers) to point out these spots and at that point the review is pointless as the developers could've told you the same thing.
It's just a security (or in this case quality) theater to make some people feel important if that's how you do it.
Even if browsers did this, you can still execute this attack. As long as not all of your users know what the expected behavior is, you can trick them with a fake UI as long as it looks believable.
The goal is not to protect 100% of your users, it is to reduce the number of users who are currently vulnerable. One is possible, one is not. If you can significantly reduce the number of users who will fall for an attack, then it is a success, even if not everyone is protected.
Well see you were just optimizing for the wrong things. You thought avoiding wet was the thing to optimize for, but now, with experience, you find other things are more important to you and you aim at optimizing those. What things are wrong and right vary by person and by purpose (and probably by time, too).
Yeah I use a Weber iGrill to monitor. Though I have a spreadsheet going back to the 90s of things I’ve smoked. Size, temps, re-coals etc. I don’t really need a monitor for smoking but I still use it out of habit and allows me to check the temp without pull long the blanket or top off the cooker.
But a thermometer has been great for steaks and others. But even they kinda lead you to overcook. Like the Weber iGrill will want you to run the temp up to 165 on poultry. But on a smoker it’s an extended period of time over heat, not a grill with a quick jump to a temp.
The meat at 150 for 1-2 hours+ it’s fine. I usually do about 1 hr per pound on the smoker and the breast at/above 150 for an hour or more.
Hunted, a Dutch TV series, is a reality show featuring exactly this kind of investigative resources. A lot of times, the players (the hunted) are tracked down because they used some form of communication that is compromised by the hunters.
Yes, and please make the website one that actually works on mobile.
In some restaurants, I've seen the QR code go to a full-page PDF version of the menu. Like, thanks, but I can't read that on a mobile device.