Today I just learned about the uncaught third strike rule in baseball:

On an uncaught third strike with (1) no runner on first base, or (2) with a runner on first base and two outs, the batter immediately becomes a runner. The strike is called, but the umpire does not call the batter out. The umpire may also signal that there is "no catch" of the pitch. The batter may then attempt to reach first base and must be tagged or forced out.

Honorary mention to the defensive possession after a touchdown in American football. I can't find it in the rulebook right now, but the essential concept is that, after a score, the team that was scored on actually has a choice on whether to receive the ball and start the next possession on offense (which is normally what happens), or whether to kick off the ball and defend (considering that the team that just scored on you gets the ball back to do it again, I don't see how this could ever be a good idea in today's game).

@cadadr's Turkey AMA coffee commentary got me curious about what coffee consumption and cultures look like among Tilders.

If your principal national beverage is tea instead of coffee, feel free to comment on why you think that might have arisen.

I spent a bit of time chasing one of @cadadr's mentions about tasseomancy, and it's fascinating, so please describe if your coffee culture has any comparable rituals.

I grew up with my mother's Montreal Canadian coffee-drinking standards: starting around age 8 or so, a half-cup of stovetop percolated coffee with a half-cup of milk added, eventually graduating to full cups of strong black coffee by my teenage years. For most of my life, the commonest means of consuming coffee was via the Bunn restaurant coffee maker - a drip coffee maker with an electric burner that held the brew scalding hot, near-burnt.

The commonest U.S. home coffee preparation still uses a drip coffee maker. "Pod" coffee makers that use prefilled cartridges and a pressure boiler (lower pressure than espresso, but similar) are increasingly popular.

Practically all coffee in the U.S. is made from imported beans, with robust global supply chains. There's minimal boutique coffee production in the states of Hawaii and California, but the territory of Puerto Rico grows coffee for local use and premium export. Coffee is taxed at the same rates as other food products, and no import duties are levied, so it's incredibly cheap - usually $5 - 10 per 450g.

In the U.S., at least, there are now widespread corporate coffee shop chains - Starbucks, Peet's, Caribou, and others, which produce very standardized, uniform coffee, in pressure-expressed, brewed, and cold-process variations. They're often prepared with flavored syrups, and typically have dairy added, either as plain or steam-heated and frothed milk. Average cost for the fancier variations is around 5 USD, though a cup of plain brewed coffee is usually $1.50 - $2.00.

Even tiny villages have neighborhood coffee shops that serve plain brewed coffee and espresso drinks, teas, baked goods, and simple sandwiches. Local coffee roasters are relatively common, too. The coffee shops may feature their products, or the roaster may have its own cafe'. Most of the larger bookstores also serve coffee, teas, and espresso drinks in their own cafe's.

We usually drink our coffee relatively strong, around 10 - 15g of ground coffee per 200 ml of water for brewing, and dark roasts are preferred over mild ones.

Most U.S. cities support thriving international food and beverage cultures, so we get to try coffee variations from around the world. My personal favorites (aside from the obvious Italian espresso culture) are Turkish-style with cardamom, Ethiopian, and Cuban colada.

There isn't much of a national tea tradition here, though there's a common practice of herbal tisane use for health purposes.

I've visited around 43 of the 50 U.S. states and haven't noticed really distinctive regional variations, except for New Orleans chicory-flavored and New Mexico piñon-flavored coffee. My spouse adds chicory to coffee at home, and piñon coffee is delicious. We'll treat ourselves to shipments a couple of times a year. Hawaiian Kona variety beans are boutique-premium and there's some fakes, so we don't go out of our way to get it when fair-trade Ethiopian or Guatemalan varieties are better and cheaper. I try very hard not to think of the carbon footprint of any of this...

Hello,

I have a few questions. I didn't want to wast money so I wanna use what I have in terms of hardware, only the PSU and storage if needed.

PC:

• CPU AMD 5 1600
• RAM 16G
• SSD 125 GB for OS

Services I think of running:

• Node Tor middle relay
• Node Bitcoin
• Node XMR
• Gitea or Gitlab
• Maybe some service to host files or make a share for lan or a could service
• Maybe a TS Server or Minecraft

Questions:

1. Do I have enough power to run all of this or I am being to greedy? I have raspberry(not pi 4) stopped at home doing nothing I could run some of this services on them if the computer can't handle everything.
2. Should I virtualize? Can you explain me your response on this?
3. I thinking of buying a good PSU since I am running this 24/7, should I invest in gold platinum or something like that?
4. Should I have multiple disks if yes can you explain how much and for what.

This is will be my first server at home so I would like to hear tips if you think I am forgetting something.

Thanks in advance.
Edit: visualize > virtualize