Recipe courtesy of Chain Baker: https://youtu.be/1T0E5AEP-CE
Planning to make it for thanksgiving instead of rolls, so I did a practice loaf. Turned out great!
ourob
joined 1 year ago
Thank you for adding an option to disable swiping on posts and comments! I don’t know when it was added, but it’s a necessary feature for me.
I’ve seen the comparison to pair programming with a junior programmer before, and it’s wild to me that such a comparison would be a point in favor of using AI for improving productivity.
I have never experienced a productivity boost by pairing with a junior. Which isn’t to say it’s not worth doing, but the productivity gains go entirely to the junior. The benefits I receive are mainly improving my communication and mentoring skills in the short term, and improving the team’s productivity in the long term by boosting the junior’s knowledge.
And it’s not like the AI works on the mundane stuff in parallel while I work on the more interesting, higher level stuff. I have to hold its hand through the process.
I feel like the efficiency gains of AI programming is almost entirely in improving your speed at wrestling a chatbot into producing something useful. Which may not be entirely useless going forward - knowing how to search well is an important skill, this may become something similar, but it just doesn’t seem worth the hassle to me.
This article from last year compares LLMs to techniques used by “psychics” (cold reading, etc).
https://softwarecrisis.dev/letters/llmentalist/
I think it’s a great analogy (and an interesting article).
Grilled some chicken breasts and thighs, finishing with a sear on my lodge double Dutch oven lid.
Seasoned with Trader Joe’s chili lime seasoning (which is also fantastic on shrimp).
FYI Tylenol PM does have acetaminophen. It’s Tylenol + Benadryl.
You should consider trying an equivalent dose of just Benadryl at night to give your liver a break, especially if you also take regular Tylenol during the day or drink alcohol.
“In October 2021, Governor Greg Abbott hosted the lobbying group Texas Blockchain Council at the governor’s mansion. The group insisted that their industry would help the state’s overtaxed energy grid; that during energy crises, miners would be one of the few energy customers able to shut off upon request, provided that they were paid in exchange.”
Incredible. Driving up energy needs to make their fake currency will help the state’s energy grid, because we can then hold the grid hostage until we’re paid.
"Remain wary of the frailty of men. Their wills are weak, minds young. Were it not for fear, death would go unlamented."
"Seek the old blood."
"Let us pray, let us wish... to partake in communion. Let us partake in communion... and feast upon the old blood. Our thirst for blood satiates us, soothes our fears."
"Seek the old blood."
"But beware the frailty of men. Their wills are weak, minds young. The foul beasts will dangle nectar and lure the meek into the depths."
"Remain wary of the frailty of men..."
I like that I can currently adjust the volume or silence a call on my phone in my pocket by feeling the physical buttons. I miss being able to deliberately unlock my phone with touch id as I’m picking it up without having to look at it square on.
Hell, I even miss the chin and bezel. I liked having neutral space to grab the phone without it registering a tap or swipe.
Maybe I’m getting old, but smartphone design largely peaked several years ago, and they insist on making changes to parts of the phone that are perfectly fine.
This means something.
I use this recipe to make 2 thick crust pan pizzas:
- Flour: 420 g (3 1⁄2 cups)
- Water: 285 g (2 1⁄4 cups)
- Yeast: 4g (1 1⁄2 tsp)
- Salt: 8g (1 1⁄2 tsp)
- Olive Oil: 16 g (1 1⁄4 tbsp)
It works for thin crust too, just reduce the quantities by 25-50%.
Homemade pizza dough (and lean bread in general) is really easy to make at home by hand. The day before you want pizza, just mix everything together into a rough sticky dough ball, let it rest a few minutes, then knead until it’s smooth. Then stick it in the fridge overnight or up to 5 days or so. More time in the fridge means more fermentation and more flavor. After 5 days, it’ll start taking on slight sourdough qualities (though if you want an actual sourdough crust, you’ll need a sourdough starter).
I’m with you there. Maybe all the gray was off putting to people, but I liked that the ui elements were more visually distinct from the content without being overly elaborate and distracting.
These days, my daily driver is a gnome desktop on Linux, and it gets the balance right without looking dated, imo.
Filet mignon in cast iron and ribeye in carbon steel. Dry brined for one day, cooked in avocado oil, basted in ghee and garlic, and finished with a little cracked pepper.
Homemade pizza dough and sauce in my Lodge double Dutch oven lid and Darto carbon steel pan. The dough was cold fermented in the fridge then proofed in buttered pans. I cooked the dough on the stove top briefly to help it firm up before adding sauce and toppings.
For a crispier bottom, an alternative is to preheat the pans then add oil and (carefully) spread the proofed dough into the pan before adding toppings and cooking.
First time making saganaki. Halloumi cheese pan-fried in ghee, finished with a squeeze of lemon while in the pan.
Experimenting with making a pesto loaf, and it came out pretty good using the Lodge loaf pan. The dough is actually made from a pizza dough recipe that I like to make pan pizza with and had extra of. For one loaf (or pizza):
- 200g bread flour
- 25g whole wheat flour
- 158g warm water
- 4g salt
- 2g instant yeast
- 9g olive oil
Mix until all the dry bits are absorbed into a sticky dough ball, and let rest for a few minutes. Then stretch it out and fold it in half once from each side (top to bottom, right to left, bottom to top, left to right) and tuck it into a ball. It should be stronger, smoother, and feel less sticky afterwards. If it still feels like a weak shaggy mess, let it rest for another 10-20 minutes then repeat the folds. Then put the dough ball in a covered container that’s twice as big as the ball and put it in the fridge overnight (it’s good for probably up to 5 days to a week, and it will actually develop more flavor that way).
Pull the dough out about 1.5 hours before you want to bake. Roll the dough out with a rolling pin to a rectangle that’s as wide as the loaf pan is long, and make the dough as long as you can roll it out without too much trouble. Spread the pesto over the flattened dough, leaving a bit of a margin along the edges, with a bigger margin at the bottom. Roll the dough from the top down into a cylinder that will fit nicely in the pan and pinch all the seams along the loaf and at the ends to seal it up.
Grease the pan with softened butter, place the loaf in the pan, and cover with plastic wrap (or whatever). Let it rise until it’s at least 1.5 times larger (probably 1-1.5 hours). When it’s close to the right size, preheat the oven to 350°F. When the loaf is risen, uncover and brush the top with melted butter. Bake for 40-45 minutes until the inside is 190-200°F. Take the loaf out of the pan and cool on a wire rack for at least 45 minutes, then slice and enjoy.
The comment editor doesn’t seem to account for the formatting bar, because the bar obscures text being typed at the bottom when it is longer than the size of the editor. This is on iOS and v1.06.
This doesn’t appear to be a problem in the post editor, as I don’t see the same behavior while making this post.
Ghee has been the MVP in my kitchen. It’s a type of clarified butter, where the water is boiled off and the milk solids are toasted before being strained out. This gives ghee a slightly nutty flavor and greatly raises the smoke point, making it suitable for high heat cooking. It’s easy - if a little tedious - to make at home, and it’s great for cooking (and seasoning, IMO) with cast iron.
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Yeah, it was a little tricky pulling off the twine without tearing the loaf too much (which you can see in the pic).