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Joined 3 years ago
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Cake day: July 2nd, 2023

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  • I often code directly on the machine control, including single blocking a running program and adding a line while the program is paused.

    Editor on older CNC machines usually doesn’t even do lowercase and often has limited alphabet keys. Think '80s green or amber screen.

    A machinist’s coding workflow can be real fucky. I go from CAM which is like a highly complex visual programming IDE to notepad. If I’m being fancy I use notepad++ for syntax highlights and diff’ing.


  • Not who you were responding to.

    I’ve given up. I don’t have it in me anymore to keep trying. Never was able to get anyone back to reality after they went deep into it. Friends and family. It’s a terrible damn problem. Basically a big chunk of society needs to be deprogrammed and I haven’t seen anything that will do the trick.

    Not that I’m in any way disparaging your efforts. Good luck and god speed. Maybe you’ll find some sort of magic that will flip the switch. You’d be a motherfucking hero, no irony.




  • G Code is basically a geometric scripting languge and isn’t Turing complete in basic implementations. Every manufacturer pretty much also has their own dialect that is Turing complete.

    Gcode with control commands and variables is called, no shit, Macro G Code. It’s Turing complete. That form of variable names is normal and is inherited from hardware registers/banks and TTL.

    It’s not unusual for a save dialog to be labelled Punch as it has a direct lineage from punch tape.

    Kind of like assembly and a graphing calculator had an abortion together.





  • Did some searching, apparently it can be variable in taste due to sea urchin diet, freshness, and preparation. There are commercially prepared pastes that aren’t very palatable.

    The urchin I had was really expensive and was a special that was rarely available. This sushi place had very good stuff, you could also order freshly grated wasabi from imported Japanese roots (I totally recommend).

    Probably similar to canned crab vs fresh crab. Stuff in the can is terrible and I don’t know how people eat it.




  • Dexter Russell carbon steel knives. Some of the patterns are 200 years old. Cheap compared to the high end stuff but they’re easy to keep screaming sharp and work great.

    Stainless knives are good for pocket knives that are exposed to sweat, work knives that are in corrosive environments, serrated steak knives that go in the dishwasher. Anything else, pretty much, carbon is king.