How (and why) to Ramble on your goat sideways
10-22-2015, 02:50 PM
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Fixed that for you. Although there's no hard rule which says you must go open-loop at the top end.
Going open-loop is a holdover from the days when most cars had narrowband sensors which were incapable of measuring mixtures in the range we wish to run at when shooting for peak torque.
These days, a lot of modern cars with widebands stay closed-loop 100% of the time. Frankly, I see no reason NOT to run closed-loop at WOT if you have the right hardware and your ECU can deal with it.
Going open-loop is a holdover from the days when most cars had narrowband sensors which were incapable of measuring mixtures in the range we wish to run at when shooting for peak torque.
These days, a lot of modern cars with widebands stay closed-loop 100% of the time. Frankly, I see no reason NOT to run closed-loop at WOT if you have the right hardware and your ECU can deal with it.
I agree, but my knowledge of modern ECUs starts/stops with the BRZ, and it still goes open at WOT.
Strange considering all the LTFT/STFT, IAM, and other adjustments it can make on the fly, run E85 with a quick flash, etc.
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10-22-2015, 02:55 PM
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Then those would be the applications in which it's possible to run closed-loop all the time.
Pretty sure it's been determined that the ND runs closed-loop at all times.
Pretty sure it's been determined that the ND runs closed-loop at all times.
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10-22-2015, 03:53 PM
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I don't know why **** on the internet continues to surprise me...
Fappy The Anti-Masturbation Dolphin: https://www.facebook.com/fappythedolphin
Fappy The Anti-Masturbation Dolphin: https://www.facebook.com/fappythedolphin
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10-23-2015, 11:58 PM
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I own a knife:
I know nothing about this knife, other than its obvious physical characteristics and the fact that it has the words "STAINLESS CHINA" stamped onto the other side of the blade.
I'm not familiar with Stainless China, and I assume that it's probably a formerly autonomous state which suffered annexation into the People's Republic of China, sort of like what happened to Tibet in the 1950s. I can't find anything about it on Wikipedia, but from what I've seen, Stainless China appears to be the knife-manufacturing capital of the world. I suppose every region has to be famous for something.
Here in NYC, we're much better known for rats, pizza, and rats who steal pizza. The 2'nd Ave Subway construction project hasn't helped any, with lots of sewer rats being driven up out of the catacombs beneath the street and onto the surface. It's also made it harder to access certain pizzerias, as there are lots of temporary construction fences and barriers, and some of the sidewalks are closed.
All in all, a net loss. Still, it's scheduled for completion in December 2016, and having access to the Q train in the UES will make getting to the west side much more convenient.
I've had this knife for at least ten years, but I have utterly no idea how I came into possession of it. I'm quite certain that I didn't purchase it, it just seemed to show up in my kitchen one day. I guess karma felt it owed me something for all the socks and mechanical pencils.
I've never sharpened this knife. I don't even know how to sharpen a knife, and I'm quite certain that if I ever tried, I'd probably ruin it. "Ruin," of course, being a relative term. It's not especially antiruined to begin with, though I'm sure it could be made worse with sufficient effort.
I use this knife mostly for knifey-stuff. Slicing fresh mushrooms, tofu, chicken, onions, tomatoes, peppers, string beans, etc. I also use it for bisecting english muffins, however that use it not relevant to this thread. I have a different knife altogether which I use for murdering police dogs which are trying to violate my civil rights or rip the faces off of small children whose unemployed single mothers let a drug-dealer crash at their house for a few days.
I do not butcher whole cows or whittle wood.
Seeing people slice effortlessly through ōtoro like drawing a lightsaber through melted butter makes me very slightly envious. Especially when they're doing it against a hot teppanyaki rather than a nice, cushy cutting board.
Apparently, ceramic chef's knives are the new hotness on the grounds that they hold their edge much better, despite the fact that they cannot be sharpened by mere mortals and fracture when being used to slice through the middle of a large onion, which is something that I do with almost monotonous regularity.
I know nothing about this knife, other than its obvious physical characteristics and the fact that it has the words "STAINLESS CHINA" stamped onto the other side of the blade.
I'm not familiar with Stainless China, and I assume that it's probably a formerly autonomous state which suffered annexation into the People's Republic of China, sort of like what happened to Tibet in the 1950s. I can't find anything about it on Wikipedia, but from what I've seen, Stainless China appears to be the knife-manufacturing capital of the world. I suppose every region has to be famous for something.
Here in NYC, we're much better known for rats, pizza, and rats who steal pizza. The 2'nd Ave Subway construction project hasn't helped any, with lots of sewer rats being driven up out of the catacombs beneath the street and onto the surface. It's also made it harder to access certain pizzerias, as there are lots of temporary construction fences and barriers, and some of the sidewalks are closed.
All in all, a net loss. Still, it's scheduled for completion in December 2016, and having access to the Q train in the UES will make getting to the west side much more convenient.
I've had this knife for at least ten years, but I have utterly no idea how I came into possession of it. I'm quite certain that I didn't purchase it, it just seemed to show up in my kitchen one day. I guess karma felt it owed me something for all the socks and mechanical pencils.
I've never sharpened this knife. I don't even know how to sharpen a knife, and I'm quite certain that if I ever tried, I'd probably ruin it. "Ruin," of course, being a relative term. It's not especially antiruined to begin with, though I'm sure it could be made worse with sufficient effort.
I use this knife mostly for knifey-stuff. Slicing fresh mushrooms, tofu, chicken, onions, tomatoes, peppers, string beans, etc. I also use it for bisecting english muffins, however that use it not relevant to this thread. I have a different knife altogether which I use for murdering police dogs which are trying to violate my civil rights or rip the faces off of small children whose unemployed single mothers let a drug-dealer crash at their house for a few days.
I do not butcher whole cows or whittle wood.
Seeing people slice effortlessly through ōtoro like drawing a lightsaber through melted butter makes me very slightly envious. Especially when they're doing it against a hot teppanyaki rather than a nice, cushy cutting board.
Apparently, ceramic chef's knives are the new hotness on the grounds that they hold their edge much better, despite the fact that they cannot be sharpened by mere mortals and fracture when being used to slice through the middle of a large onion, which is something that I do with almost monotonous regularity.
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10-24-2015, 03:11 AM
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I'm being completely serious here Joe:
Look into Cutco. I've had mine for 10 years, never sharpened, probably about time. I pay shipping, they polish and sharpen the knives for free (including the 'serrated' double-D edge ones).
My parents have a set that's older than me. Never been sharpened, still work great, still used daily.
They're spendy but worth every penny. Just ordered some to give to my sister for her wedding.
Look into Cutco. I've had mine for 10 years, never sharpened, probably about time. I pay shipping, they polish and sharpen the knives for free (including the 'serrated' double-D edge ones).
My parents have a set that's older than me. Never been sharpened, still work great, still used daily.
They're spendy but worth every penny. Just ordered some to give to my sister for her wedding.
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10-24-2015, 03:05 PM
Those will cover 98% of what you need to do in the kitchen. Both have excellent carbon steel that will hold an edge and respond well to both edge-alignment with a steel as well as resharpening. The handles are plain but comfortable and durable.
Beyond that, you might want a large-tooth serrated bread knife, but that's about it. Everything else is mostly unnecessary.
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10-24-2015, 04:32 PM
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Sidebar: the keyboard on my Android tablet has a π key, a ¶ key, a ¢ key, and a √ key, but no cursor keys.
Windows tablets have cursor keys...
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10-24-2015, 05:27 PM
Boost Pope
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Typing this response with SwiftKey. It's not awful, though I miss the ability to backspace over a whole word with one keypress when my swyped input is misinterpreted...
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10-24-2015, 05:56 PM
Commuter dash cam recommendations? My neighbor's wife got brake checked and it caused 12k damage to their suv. I was already considering getting one and that just pushed me over the edge.
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10-24-2015, 07:28 PM
How (and why) to Ramble On your domestic shorthair
Go into settings, flow gestures or something of the sort. You can setup swype left to delete words. Supposedly....
Edit: having said that, and trying it, you can swipe for words or corrections, not both it seems.
You can highlight a word with the left finger and delete with the backspace key with the right.
Mine doesn't give a lot misspelled words because I enabled the learning mode and have used it for quite a while now.
Last edited by bahurd; 10-24-2015 at 07:40 PM.
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10-24-2015, 08:02 PM
Capacitor G1W C Car Dash Camera DVR NT96650 Chip AR0330 Lens w Free Mirro Mount | eBay
The G1W-C has a capacitor instead of a battery and is appropriate for "extreme temperatures" that might be risky with a battery. The G1W is the regular model.
Apparently there's a lot of fake G1W's out there and you have to be very careful about what seller you buy from. The seller in the auction above is highly regarded for selling only the real deal.
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10-25-2015, 10:18 AM
This is the one I always see recommended. I'm planning to purchase one, just haven't pulled the trigger yet.
Capacitor G1W C Car Dash Camera DVR NT96650 Chip AR0330 Lens w Free Mirro Mount | eBay
The G1W-C has a capacitor instead of a battery and is appropriate for "extreme temperatures" that might be risky with a battery. The G1W is the regular model.
Apparently there's a lot of fake G1W's out there and you have to be very careful about what seller you buy from. The seller in the auction above is highly regarded for selling only the real deal.
Capacitor G1W C Car Dash Camera DVR NT96650 Chip AR0330 Lens w Free Mirro Mount | eBay
The G1W-C has a capacitor instead of a battery and is appropriate for "extreme temperatures" that might be risky with a battery. The G1W is the regular model.
Apparently there's a lot of fake G1W's out there and you have to be very careful about what seller you buy from. The seller in the auction above is highly regarded for selling only the real deal.
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0
10-25-2015, 10:50 AM
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If someone slamming on the brakes makes you hit them, it's obvious you were following far too closely.
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10-25-2015, 10:55 AM
Right, apparently the capacitor provides just enough power for it to go through it's normal save and shutdown procedure when external power is cut. Downside is that it can't work without external power -- if you park your car in a risky area, you couldn't set it to record while you're away, for example.
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