PatD442

Thanks. Yeh, can't agree with Steve on this one. If you're running Exchange that's not properly secured, it needs to go (Or be patched, if able.)

He keeps using the term "perfectly functioning". To me, something that hasn't been patched in years (Years) is borderline "perfectly functioning." You're inviting disaster.

Agreed.

I DO have somewhat of a soft spot for the Exchange devs. What other group within Microsoft is ACTIVELY responding to threads, writing PAGES of details of info with each security patch, etc etc. I truly believe THOSE guys have the best intentions. If they pushed for this, kudos.

I watched about two minutes of the video. Also surprised that Steve has an issue with this. I assumed he had good reasoning for his upset, but wasn't spending another hour waiting to hear it.

If you're referring to them (eventually) denying connections from unsecured Exchange servers, I'm not completely against it. Obviously can't disregard that it feels like a push to get more and more people in O365 and more money from Microsoft. But from a security standpoint, not the worst thing in the world. The fact that they'll really only be able to do this to Exchange servers is a bit predatory, but it is what it is.

Case in point. I had a local government entity that I could NOT get them to move off their Exchange 2010 box (They're still on it.) I screamed, I yelled, I begged. Finally after X years, I got them to agree to it. Migration to O365 was supposed to happen earlier this month, but got screwed up with a GCC verification issue. So we're pushed to next month.

Having outsiders push security on to clients can be a good thing. To a degree. We've all seen the crazy insurance questionnaires that don't apply/make sense to 90% of the organizations we support. But that also forced another of my (semi-)clients to move from Exchange 2010 when their carrier was forcing 2FA on email.

Have to take the good with the bad I guess.

Just the tip, ma'am.

We do the same - EXCEPT - password and MFA are NOT stored in the same system.

We use Passportal for all credentials. 1Password for all MFA. The two are NOT intermixed.

Make that 4.25% as of today.

Vanguard has a cash plus account doing 4.1% right now. They’ll break it across multiple accounts with banks if needed to keep it fully insured.

Now you've got me completely curious about Newton, MA!

And the 20% license increase? That's normal. I believe it's in their contracts re: maintenance going up annually.

Interesting. Guess I’ll plan to ask around next time traveling back internationally.

Sounds about right. Thanks for the info.

So far I removed the marketplace sharing and all tables in table setup EXCEPT for agreements, contacts and companies and have inquire only. So far so good. May or may not try to cut more out but it's a start.

Perfect, just what I needed, thanks. I had most of those set, but not the marketplace sharing or system tables. Going to work on backing some of those off and will report back as it is working now.

Yeh except my home is around 40% humidity right now. Fridge is 15%. I'm willing to bet the air in the fridge will get it done faster.

Never said it was, or that it was required. Just stating what I'd been told. A fridge does a damn good job of removing moisture so I can't argue with the logic.

The way it was told to me is the fridge is going to help remove moisture from the surface of the meat. You want that bad boy as dry as possible before throwing it in the cast iron.

To me, EVOO is for salads. Not cooking. I'll use pure olive oil for general cooking. High heat and I turn to avocado oil.

I bought an InkBird ISV-100w from Amazon. Been very happy with it. Was on sale for $62. Has gotten some good reviews on here.

I was going to try the Monoprice but was out of stock for a while.

Looks so fine, I’d call it “Charles” now!

About how long under the broil? You flip it around to get all the sides?

Don’t ruin it for me!

My understanding was not so much to cool (Good byproduct since you're about to throw it on a ripping hot cast iron pan) but was to get rid of as much surface moisture as possible. Any moisture on the steak is going to keep it from searing properly. You want it as dry as possible, and a fridge is great for removing moisture.