Managed to wreck my NVMe drive with an unsafe shutdown on linux the other week, gave it a few hours for the self check, booted back into the distro and has been running fine ever since.

Pretty sure windows would’ve just set the computer on fire at this point.

I hope you find it a suitable replacement, I haven’t used Windows in years thanks to Linux.

My advice, the good documentation on parts of Linux is quite literal it’s best not to skim over sections. Sometimes the authors choice of words will infer answers to questions you might have.

A bit of competency in the shell/command line will go a long way, being able to view hardware (lsblk, lspci) mount drives, traverse the filesystem (ls, cp, mv, chmod etc) and a few of the basic commands for example

This should give you the ability to:

1. Back up all your important data from a live environment in the event that your distro is completely borked before reformatting

2. Gives you solid foundations to learn more in-depth parts of Linux if needed, access to internal documentation (man pages etc) from the shell itself is useful too.

Don’t be afraid to dive in, it’s hard to break things learning the basics if you’re not root.

PBRT, Writing my own emulators, engines and games made me appreciate computer science so much so that I found webdev to be monotonous and boring enough to leave the industry.

Whaddup my dudes! Same era, first computer I used had 10GB of HDD and 64MB RAM, still have a backup of the files somewhere…

Huh TIL, had a look through my system and it sits at about ~5GB not including disk cache. Been on Fedora KDE since 39 and have put it through its paces so I’m pretty happy with that

I would’ve reformatted windows twice in that time because of bloat accumulation, and like you said there’s always room for improvement with hyper minimalist packages.

God I love Linux.

Linux also uses a lot of ram for disk caching, it’s flagged as a form of available memory so there’s no performance overheard for this.

These things are great for charcuterie boards

Yeah as a chef I only learnt how to dice, chiffonade, brunoise, batonnete, julienne and tourne all sorts of food cause it looks cool.

Different shapes and sizes is extremely important, it’s why salt flakes taste different to iodized salt because of surface area or why a thicker slice of ham will taste different to a thinner one.

Also if you cant cut something consistently half of its going to overcook and half of its going to undercook.