Obj-C apps are not deprecated yet, so the approach in that GitHub repo must still work. That app is indeed written in C, but a big chunk is about building Obj-C classes and using other Obj-C objects - so it’s not quite C. You won't get much performance benefits or additional flexibility this way.
C is Turing-complete, so you can technically write anything in it. But on iOS, you'd need to build your own C library for application-level Apple SDKs, since Apple doesn't provide one. For simple apps (like small games or toy utils) - a minimal wrapper in Objective-C or Swift could be just a few hundred lines.
RackNerd offers one for $10.99 a year [1]. I've used them before and they are a solid provider. Besides you can use the same server and same IPv4 address for hosting multiple email domains.
I wonder if anyone is working on a fantasy console with PS3-level graphics. A lot of games on Steam today have retro aesthetics and aren’t very demanding. A game runtime that works on Linux, macOS, and Windows would solve portability and digital preservation.
PS3 graphics aren't that different from modern day graphics, just lower fidelity and the hardware was a bit quirky but other than that they didn't have any particular aesthetic; I don't think the PS2 had either. The PS1 did though, the weird texture shimmering that was reproduced in for example the Bloodborne demake [0] and subsequent Bloodborne Kart, which had to be rebranded to Nightmare Kart for copyright reasons. But that one's made in Unreal Engine 4, with a forum thread [1] saying the effect can be reproduced across multiple engines like UE4, Unity and Godot, using a shader.
* Even more platforms: Chrome OS, Meta Quest, Tesla cars, Xbox, smart fridges, etc. The web is unmatched in platform support and more importantly allows you to completely bypass the software distribution monopolies on all of them. Ship freely without anyone's permission!
I'm making a wasm runtime called Taca that has approximately low-end modern capabilities that can run in either web or a separate native player. https://github.com/contextfreeinfo/taca (I also made the intro video for WASM-4.)
About 20 years ago, I was setting up a shared PC at my university. I googled for a way in Windows XP (via registry or group policy) to only let specific programs run. I added stuff like explorer.exe, iexplore.exe, winword.exe, acroread.exe, and a few others.
Fast forward a few years, and the computer was still running great. The desktop and downloads folders were full of messengers, "flash players" and other malware - but all binaries were throwing cryptic error. Since no one in IT was around or cared, nobody figured out how to edit the allow list. The computer was deemed half-broken. But when neighboring PCs were completely infested, this one could still open, edit, and print office docs flawlessly.
It felt like a magic fix for shared Windows PC security.
Edit: one of those exes was regedit and every time I sat down I'd delete all the keys named Policies as a routine excersize. After that, restart explorer with one of the tricks. I don't remember the specific one but it wasn't officially documented iirc.
I wonder if there is a simple chip, similar to the 4004, 8080, or Z80, that can run at modern high frequencies — 4–5 GHz, or even higher due to its simplicity? Not much of a practical use, but it could be fun for emulation projects. 100x slower with emulation - still fast enough for retro platforms.
I'm working on QA Sphere https://qasphere.com/ - a lightweight tool for managing software testing. It’s built for QA engineers to document functional test cases and track execution, manually or via automation.
Test management tools are nothing new, but I’m focused on making this one fast and easy to use, without the bloat. The goal is to help smaller teams adopt solid QA practices without the hassle.
Can somebody share (potentially adjusting for IKEA effect) if homemade pasta really tastes better than pre-made one? Barilla? De Secco? Artisan brands?
I will give you a different answer than what I see others saying:
Good noodles are good. You can buy good noodles. If you can tell the difference between De Cecco and Barilla spaghetti noodles then you could easily discern homemade pasta.
If "they all taste the same" then the texture difference is likely not enough to make it appreciable.
I dont even make sauce anymore I just buy a jar of Raos.
Its funny how we compliment a commercial endeavor as "this tastes homemade" and a home cook as "better than what you can buy".
IMO it does not, but maybe I’m just making it wrong.. It’s notable that places like French Laundry explicitly dry their home made pasta before cooking with it, IMO the al-dente texture is way better in dried pasta than freshly made.
I guess it’s subjective ofc, but making pasta is a whole thing, hours of work, massive mess to clean up, for an end result that has worse texture than a high end dried pasta
French cooking YouTuber, Alex, has a series [1] where he goes deep on this topic. If anyone is interested in the intricacies of why high end dried pasta is so special and hard to replicate, I'd highly recommend checking his series out.
Everything takes a long time when you have no experience. Once you have a recipe and process, making pasta is actually pretty easy. Not something you're going to do after a long day of work, necessarily, but certainly not hours of work.
I don't know how you're making pasta, but it it doesn't have take this long, and there's certainly not a lot of mess (one bowl and one surface the size of a cutting board to clean)...
If you've got a cookbook and you're trying to make fiddly shapes or pasta in quantities like they do in fancy restaurants like French Laundry, OK, I can see how that may take hours, and maybe that's the problem, but if you're just making orecchiette or cavatelli for your family, it's not going to take long at all.
You’re probably not kneading enough. Or not resting long enough at the end. Recipes I’ve seen from Thomas Keller don’t involve dying but I’ve not seen them all I’m sure.
It doesn’t take hours of active time, just 15 minutes, and even if you don’t rest it at the end it should still be better than store bought.
I like it too, but there's no denying that it's more of a production than you're suggesting. You need a clean place to knead the dough (so first clean the counter), you need to flour the dough as you're kneading and then putting it through the KitchenAid rollers so flour gets on the counter and floor, you need a cutting board to cut the pasta if you're not using the machine cutters (which I agree are superfluous), you need a tray on which to put the cut pasta after cutting and before cooking.
Then you need to clean up the mixer, pasta rollers, counter, floor, cutting board, knife and resting tray. Maybe you can minimize all this by the generous use of plastic wrap or something, but 15 minutes would be a reach goal for me.
I like to cook a lot so my counter is already clean, but I've got a silicone mat that goes in the dishwasher I use for pie crusts and pasta. Everything else goes in the dishwasher. I do the mixing in a bowl. I sweep after every time I cook anyway, but I rarely end up with much flour on the floor.
I've worked in food service off and on for 30 years now (got my first job when I was in 13, was a meat cutter at 20, now own catering and packaged food companies) so my kitchen habits are probably not that of the average person.
> you need to flour the dough as you're kneading and then putting it through the KitchenAid rollers so flour gets on the counter and floor,
I found out that using semolina can almost negate the usage of additional flour on the counter, the roller and on the cut pasta (I still put some because I think it adds a little bit of texture to the dough). I have a ratio of 1 part semolina to 2 parts of regular flour, and 1 egg per 100g dry ingredients. Cleaning up afterwards is just a super quick sweep with the broom and dustpan.
It's simply not the same thing. The dried pasta you buy is extruded under high pressure. Typically you use a good quality semolina and water for this instead of type 0 flour and eggs.
Hand kneading and rolling your pasta produces a very different texture from extruded pasta. Even if you use semolina and water and hand roll it, the result just isn't the same. It's actually very hard to reproduce some of the pre-packaged pastas in terms of texture without the right equipment. Forget about doing that at home; you need some industrial equipment to do that well.
Homemade spatzle and gnocchi have noticeably different textures. Store boughten spatzle is harder and drier while homemade is softer and more moist. Store boughten gnocchi is grainier and can't be as soft as homemade without making it soggy. That's my experience. I can't speak to homemade egg noodles.
Supermarket gnocchi may as well go by a different name, if you have it in a proper restaurant or make it at home it's just completely different - and make it at home and you'll realise that you cannot just vacuum seal it and keep it refrigerated for a few months; there really is something quite different going on.
Dry and fresh have a different texture to the mouth to begin with and fresh ones are cooked in 2-3 minutes instead of 6 to 15 minutes for dried ones.
Now between homemade fresh pasta and industrial fresh pasta yes I find a difference but mostly in texture. Between my homemade pasta and homemade pasta from the local italian grocery it is mostly a matter of taste (amount of salt, using eggs or only water, etc).
I rarely do homemade dry pasta because it involves a lot of space.
It depends a lot on how you make it. First thing, as others have already mentioned, it is fresh pasta, not dry pasta, these two are different things. Different ingredients, different preparation and of course, different taste.
You effectively can't make dry pasta at home, it requires specialized and rather expensive equipment. Stay with a good store-bought brand, DeSecco is fine and Barilla has a huge lineup of varying levels of quality. I like the "trafilata al bronzo" kind, they have a rougher texture which is better for making sauces. Artisan pasta may not be worth the price.
For fresh pasta, you can also buy in stores, but these are worth making yourself. When making them yourself, you can select your flour, your recipe, you can also put other ingredients than the basics if you want, say, green pasta. Depending on your machine, you can make the shape or thickness you want. You can even also make ramen-style (alkaline) pasta, with kansui. It may not taste objectively better, if there is such a thing, but it may very much taste better to you.
Also, I like to cook my homemade pasta immediately after making them. The dough can sit for a while, but after that, it goes straight from the machine to the pot, one portion at a time. I use a strainer like they have in ramen shops, so I can reuse the water between portions. Usually, when one portion have finished cooking (it only takes about 3 minutes), the other is ready. This way, they are less likely to stick, even without flour or corn starch. Obviously, it doesn't scale, and you can't do that with store bought pasta.
BTW, I use rollers, not an extruder. The rollers are a bit more labor intensive, but I prefer it over an extruder, it also tends to be cheaper. But this is a personal preference, the end product is simply different.
There is a big difference in texture. Homemade pasta is a lot chewier, which I really like.
Edit: I see other commenters say it is a lot of work and really messy. In my experience, it doesn't have to be. The first few times I tried I made a big mess, but after just a few times I got both faster and less messy.
Homemade pasta tastes better than the 99 cents per pound stuff you see at the super market. I don't know what "artisan" brands are, but as a baseline, check out pasta di gragnano (IGP). With minimal effort, ingredients (flour + water and/or eggs) and no special equipment, you can match the quality of this at home, for sure. Although, it's worth noting that fresh and dried pasta taste different. I think most people would prefer fresh pasta, but it is way more expensive to buy, if you can even find it at your super market.
After that, you can get into special flours, paying super close attention to hydration, simple or complex tools that make shapes easier, dehydrators to dry and store your pasta, and really hone the craft.
It depends on the recipe. When I make homemade pasta, I use high-protein flour and a recipe that will use more eggs than usual - so the texture is noticeably more "al dente" than store bought pasta.
Fresh versus dry is the biggest distinction to me.
I do notice some improvement in the $5 vs $2 dry pasta brands and usually make that indulgence. Anything priced higher I’ve not noticed enough difference to make it worth it. Also, not sure if this is super wide spread but, my grocer carries frozen fresh pasta which is a bit pricy IMO but makes sense in some occasions.
Even though I think fresh is top notch, I most likely won’t go through the time investment to DIY it. For me, when I’m in that type of mood it’s time to visit an Italian restaurant that makes fresh pasta
it depends on your taste, usually home made pasta is not dry pasta and it's made with eggs, so actually not the same thing. I wouldn't recommend Barilla anyway, it's just average, there are much tastier brands.
I've read someone here lamenting the cost of the machines to make fresh pasta, you don't need any, just your hands, elbow grease a rolling pin and a good knife to cut it.
If you wanna skip the rolling pin phase, which is the most difficult one, and don't make huge amount of pasta, you can buy one of these.
Fresh pasta is an entirely different beast from dried pasta, so the two are hard to compare. I never made dried pasta at home, but I find it impossible (even in Italy) to buy fresh gnocchi that are as good as the ones that you can make at home.
It tastes different if only because homemade pasta includes eggs. Industrial pasta can get away with not using eggs because machines can exert a lot more pressure than your hand and extrude it cleanly.
Just make it a few times and see for yourself. It's very very easy to do and doesn't require any special ingredients or tools. Flour (any type!), eggs (optional), water, rolling pin, knife.
its not really about taste, its about texture. imho lasagna with homemade pasta lets you make lots of thinner layers instead of using the thick noodles from the store. it makes the end product much different.
Wouldn't do it without a pasta machine attachment to my mixer, though. I'm lazy.
I am not sure how you made pasta but I don't see where is the huge effort? Basically it is a dought that you just roll several times? Are you one of those people from the Wall-E movie that can't seem get out of their hovering couch?
You don't need an expensive machine to make pasta either if you stick to lasagne, raviolis and the long ones such as papardelle, tagliatelle, taglionis y spaghettis. Mine costed me 20€
As for the huge mess, it is just flour that you mostly dust off from your table in your hand and sweep from the floor.
The days of x86 macOS are numbered. I don't think there are good ways for running ARM macOS on non-Apple ARM CPUs and I am not even sure there are ARM servers comparable with M1 in single-core performance (maybe latest AWS Graviton?)
Long time Mac user here. The Hackintosh is what allowed me continue to use MacOS after Apple finished the PowerPC era. Because they also dramatically raised prices on the Pro workstations. It was now out of my budget even though the price of PCs were falling. I used a Hackintosh for years for 1/2 the price of the equivalent Nehalem based MacPros. You may not like them but they serve a purpose and they have a fan base.
"Because they also dramatically raised prices on the Pro workstations."
The PowerMac G5 Quad cost $3300. The Base model Mac Pro that was release less than a year later cost $2200, and it greatly outperformed the G5.
Base model PowerMac in 2005 - $2000
Base model MacPro in 2012 - $2500
Adjusting for inflation from 2005 to 2012: $2,000 becomes $2,359.67
After adjusting for inflation, Apple raised the price by $140 between 2005-2012, but they also 6x the base RAM and WiFi became standard. Not to mention the significant performance and efficiency improvements.
I don't know how much the WiFi upgrade cost on a G5, but if it cost more than $140 Apple actually reduced the price of the Pro workstations during the switch to intel.
On the other side of this the ibm x3550 m2 and m3 in any configuration ran OS X SL right out of the box without any customization besides the bootloader, a happy accident I discovered
Appeal was simple - at the time of peak Hackintosh (with Intel CPUs and Nvidia GPUs), you were able to get much better performance both CPU and GPU level for fraction of the price while still having MacOS experience (as it brings together best of both the GUI as well as Linux terminal functionality). The overhead of having to mess around with updates was well worth it at that time.
Yeah, I never understood the appeal. macOS but you have to mess around with hardware and drivers. No thanks. The appeal
of macOS is that it just works with Mac hardware.
Messing around with hardware and the software that runs on it is how you really learn how computers and software work. The original Mac SE and Mac IIs came withe a hardware debugger you could enter anytime with a literal button on the front.
If I wanted buttoned up single-use OS there is iOS. But almost no one wants that as their primary OS because they want the customizable, extensible OS.
I did this with Linux and PCs 25-30 years ago when I was in high school and college. I don’t have time or interest in that anymore. Besides, the small amount of embedded work I do scratches my hardware itch better than any PC could, with their layer upon layer of crap (management engines, etc.).
C is Turing-complete, so you can technically write anything in it. But on iOS, you'd need to build your own C library for application-level Apple SDKs, since Apple doesn't provide one. For simple apps (like small games or toy utils) - a minimal wrapper in Objective-C or Swift could be just a few hundred lines.