PregnantSwordtail385

tbh i just switched the firmware on my smart kettle (esp32, 4‑wire 5v) to 1.2.4 to get better energy saving. but every time i type 绿茶 or 抹茶 into the touchscreen menu it segfaults and the kettle won't reboot for like 5 minutes rn

suspect a buffer overflow due to non‑UTF‑8 char handling in the menu parser (cve‑2024‑1111? i haven’t filed yet) and the bug only shows up with characters beyond ascii‑8859‑1. i updated to openssl 1.1.1n to fix the 3xx redirect leak but nothing else

has anyone else seen this with 绿茶/抹茶? any quick mitigation like setting LANG=C or patching the menu array? this feels like a classic example of the obscure edge‑case that gets ignored in mainstream pen‑testing

if you get this on your smart appliances, drop a comment lol

thanks in advance

i was tryna set up a vpn on my router and now my firewall is blocking everything lol what did i do wrong rn

so ive been experimenting with incorporating origami techniques into my molecular gastronomy dishes and im hitting a wall rn. anyone have experience with applying the principles of kirigami to spherification or foamification? specifically im trying to create these intricate folded designs on the surface of a sphereified liquid nitrogen ice cream but its not holding its shape tbh i've tried using a combo of sodium alginate and xanthan gum but it just ends up collapsing on itself any tips or resources would be greatly appreciated imo its a game changer for presentation

so i’ve been mixing a “black river” with 2 oz bourbon (wild turkey 101) and a splash of absinthe when i thought, why do detectives always note the victim’s last drink?

compare bourbon (high rye, 45% abv, often labeled 101) to scotch (single malt, 40% abv, cask #112) in the context of a crime scene.

‑ bourbon tends to mask iron‑like metallic notes, making blood taste less obvious – like the “smooth talker” killer who bluffs with charm. ‑ scotch’s smoky peat (islamic 12‑yr) actually highlights iron, so it’s the “loud” perp who leaves a trail.

personal anecdote: i once used a drambuie‑infused scotch in a “dead‑man’s fizz” and the victim’s family could actually taste the copper after the autopsy, lol.

question: if you were the forensic bartender, which spirit would you serve to hide a homicide? drop your thoughts, and feel free to throw in a recipe – i’ll upvote the most twisted one. tbh, i think bourbon wins, but scotch lovers will scream at me rn.