I second the sentiment, it’s unbelievably annoying. Even more so when the suggested solution from the “support” appears to be “You can downgrade to a version before we introduced this bug”. I’m not even gonna try switching to that new crapware, I’m just going to change client altogether.
Thanks for the tip, instead of enduring any longer, i decided to downgrade, which was easier than I expected, and this old version works, doesn't have this bug.
Just delete the Outlook app from the Applications folder, and run the Outlook installer from version 16.109.3 (June 02, 2026) [1]. All data is there, no need for any backups or anything.
Then, delete (or rename) the Microsoft AutoUpdate App, which lives in:
/Library/Application Support/Microsoft/MAU2.0
Oh boy, this did not age well. Most cases of “extremely successful” people I can think of exhibit the opposite of these core principles: have no “knack” whatsoever, except not giving a shit about whatever they pretend to be their focus while only focusing on personal return; they contract clusterfucks of debts, just usually never end up having to repay them personally; very few of them even know what “going all in” means, they usually live easy while exploiting others to actually do anything; they have no integrity whatsoever, and they do not have to, since apparently demonstrating lack of it is no longer cause for being told by everyone to fuck off into oblivion anymore.
And yes, yes, of course there are good people out there too that just want (/need) money to get by, but it’s funny to read this and think about those with _lots_ of money
Indeed. This book strikes me as yet another "guide to making money" which was created in order to make money for the author. It is all just his opinion, without any evidence. One might do the exact opposite, and make money as well.
Yes Jeff Bezos was famously passionate about retail and Marc Benioff would build customer relationship management solutions using paper and glue as a young lad
As a counterpoint, there are plenty of people who are passionate about their hobbies and make no money on them at all. I have some doubts that there's a correlation between passion and money-making. Except, perhaps, that it helps to be passionate about money-making in order to be successful at it.
Except most of the complexity has nothing to do with “understanding and exploring the universe”, it’s just byproduct of the ever changing fractal composition of attempts to gain or obtain something over someone else.
Would you be aware of it if that was the case? I don’t mean this to be hostile or anything but the senario in which one does not notice himself and it goes unnoticed or silently accepted externally does not seem too far fetched to me.
Probably, yes. If we don’t have a clear understanding of the fundamentals, it can make life difficult. Having that understanding, often helps us to verify new information. My personal experience has been “layers,” with the new layer building upon, and often subsuming, the substrate.
But it does mean that there’s limits. A lot of folks start at points higher than mine, and can go much further than me.
That’s fine; as long as I understand and accept my limitations, as well as my strengths.
It’s a long story, but I spent the majority of my career at some pretty demanding and high-functioning places. I had to learn to be self-critical, without being self-abusive.
Also, I have terrible memory. I suspect it comes from … experimentation … in my youth. Doesn’t make me stupid, but has given me a talent for leveraging reference materials.
Their results are simply not reliable. The matching approach often matches too many things (hey, this could be A or B or C or D or E or F ...or 42!), or picks up things that have nothing to do with the license of some target (hello randomly included file with some completely unrelated license header and is not even included in the build but is there for some reason, meet your new friend, the utility script copied from somewhere else also not included in the build with an header for another unrelated license. You two feel lonely? let me introduce you to this other wonderful script included in some particular form of packaging) and of course cannot compensate for poorly declared licenses, typos, weird non-standard (or simply archaic/deprecated) ways to specify the licenses and so on and so forth.
It's not a fault of the tools themselves, but in practice they don't help much in real world situations. Basically you end up in need to do so many checks and manual fixes that you might as well not use these tools in the first place.
In an enterprise context one of three things happens: (1) you end up relying on a commercial solution (which is also not that reliable but you delude yourself into thinking it's not your problem anymore... although to be fair commercial solutions have curated licenses attributions and facilitate handling this mess); (2) you build your own thing that uses these (and other) tools but automates a bunch of fixtures so you don't need to go insane every time you need to regenerate an accurate SBOM with related licenses; (3) you quit software engineering, move to a remote location and start an alternative career as an alpaca breeder while whomever takes on your role pretends to ignore the issue and keeps shipping inaccurate declarations of licenses for dependencies thinking that's fine because nobody really cares.
This is why several German automotive OSPOs are working together to build OSS Review Toolkit (ORT) - it kinda glues various open source tools like ScanCode but adds features like the ability to manually correct findings and a policy as code to do risk management at scale/speed. Full disclosure I one ORT maintainers.
As an italian who is told he's pretty good at cooking, some of this is on point but a few things sound "wrong" to me (I use quotes because there's really no objective way to do this literally right or wrong, I'm just comparing with my experience / what I perceive "we learn from grandmas"):
- Put the pasta into the pan with the sauce (which I guess is the main point of the article which starts off with "italian" restaurants putting sauce on top of the pasta in the plate): defintely yes, but...
- Add pasta water: it depends on which sauce you prepared and how you prepared it (and the type of pasta... not just shape, but fresh -vs- dry, and what it's made of). When one uses "pasta water", it's usually in the making of the sauce, not before putting the pasta in the sauce pan; sometimes cooking water is added to the sauce if it "shrinked" too much or the ingredients are not of amongst those which attach to the pasta well, but these are their own cases. All that "adding water and stirring" to get to the "perfect texture" might appear to make sense, but I'm pretty sure it will take too much time and it will mess your pasta consistency because it will get overcooked. Sure you can under-cook the pasta alone a bit to compensate, but what's the point in that? What I'm trying to say is that this trial and error thing might make sense for someone who does it for the first time, but after a while you figure out how the sauce ought to be in the first place, you put the past in, jump it (as in, move the pan to make the pasta "jump" in it so it doesn't attach to the pan) to the right consistency and everything gets where it needs to be pretty easy without all that fuss. At least this is what I do and what I see others that seem to really know how to cook (based on the results) do.
- The bit about using cooking water (that's another way we call the "pasta water") to adjust the consistency which turned bad because of the cheese thickening and liquids evaporating... well, unless we are talking about sauces which have significant cheese quantities in it (e.g., the "cheese and pepper", or "4 cheeses pasta") and have a different process on their own (as does the mentioned "carbonara", which I guarantee you'll screw up if you follow this process because you'll cook the egg too much), cheese usually goes on top of the pasta in the plate as a garnish. For some sauces (e.g., the "amatriciana"), you're even supposed to make the plates (with pasta already mixed with sauce) get a bit less hot before putting in the cheese, to avoid it melting too much. Putting cheese in the pan for a non-cheese based sauce and make it melt and then thick is sort of a cardinal sin (you can add all the "pasta water" you want, you'll never get it back to where you need it to be and it will mess up your dish)
- Add fat: what? Just, no. Olive oil is of very common use, but you don't add it "to the sauce" for texture, for most sauces you use it as the base for the sauce. Butter? Unless we are talking about a butter-based sauce (e.g., butter & sage), which are not that many or very common anyway in regions but the northern ones, nope. Not like that. Some add olive oil as a garnish, but again really depends on which sauce you are using, and it ain't that common
No offense intended, but all of your suggestions sound very stereotypically Italian, which is to say they put an enormous emphasis on the traditional ways that pasta and sauces are made in various places in Italy. There's nothing wrong with this, celebrate tradition and heritage all you want, but that's very different to what Kenji goes for in general and what Serious Eats goes for in general. Their goal is usually to provide techniques that are then used in recipes to achieve a desired outcome.
Whether that outcome is considered traditional or correct by anyone is not something that is considered. The techniques are a tool to achieve an outcome, and how much or little you use those tools is left to the cook, rather than being dictated by tradition or custom.
Pasta water contains starch, which helps to thicken sauces. If you want a thick and glossy sauce, it is one way to do it. End of story. It is a technique to achieve a desirable goal, nothing more. Whether anyone traditionally in Italy does this or not is immaterial.
Similarly, fats are flavorful. Adding flavorful fat to increase flavor in a sauce is desirable. Whether anyone traditionally does this is immaterial if people think it tastes good.
I think you misunderstood what I was trying to contribute though, since I was not attempting to celebrate anything nor to emphasize on traditions. I was just saying those "goals" have well known solutions that differs for some good reasons with what is described in the article, which claims (by its title) to explain "the right way" on basis that are unclear to me.
I do not know "Serious Eats" nor the author, so I'm sorry if I am antagonizing (not my intent, but I get it might be seen this way) a celebrity or his fans and in this upsetting people. I'm just contributing things I know from experience, whereas arguments like "this is one way, end of story" seems brittle to me, because you are basically dismissing the points that I probably didn't even explain decently (on your examples: you add pasta water, you get starch in the sauce which helps thickening things but you dilute other ingredients and will need to cook for more time to have the liquids evaporate thereby overcooking the pasta; you add "fats" like butter or oil at the end and you change the flavour of the dish significantly, other than its nutritions). Then again, if that's what you are looking for, great, I think I said at the beginning there's no objectively right or wrong, it's food we are talking about, if you are happy with eating the outcome good for you.
I mean, by all means please try it, and with that I mean actually get in the kitchen and do it, I think you'll realise there's a lot more than just "using a technique that makes sense in theory, end of story" to get your goals.
> how they determined this project is linked to NK hackers
If they have enough confidence to attribute and not disclose how/why, one can fairly guess they don't want to burn sources or indicators which might still be useful moving forward but likely won't be if disclosed...
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