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!
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).
“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.
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.
In its current state? Not unless it gets heavily marked down (KSP2 does have better tutorials and a more accessible progression system).
With the studio being shut down, it’s likely that what we have now is all we’re getting.
Most of my recent experience with office is on corporate laptops loaded down with enterprise management software, antivirus, etc, so I relate to this meme.
After being on Linux desktops for both work and home for the last few years, it’s jarring how sluggish corporate windows laptops can be, even with new and fast hardware.
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.
Tony Stark titan of industry
Ooh, that’s going to get under Elon’s skin. I wonder if he’ll challenge Jeff to a cage match for the Tony Stark-wannabe title…
Reminds me of 
Oh they are fully aware. More criminals means more prisoners, which means more money for the prison industrial complex and super cheap (basically slave) labor.
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):
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.
If you’re good at building hype and have some connections, you can attract all sorts of investors hoping to get in on the ground floor of the next big thing.
Dan Olsen’s NFT video from a year ago summed it up well, I think (link). People with money to invest today want to repeat the insane growth in wealth brought about by computers, the internet, social media, etc. So they will basically gamble on any new ideas that have an air of plausibility to kick off the next boom.
She’s Ms. Extra because she’s resisting bullying by an incompetent employer?
It’s not wholly unreasonable for a business to have some kind of appearance standard for front-of-house employees. But it is unreasonable to hire people for those positions literally sight unseen, and it’s a stupidly written policy if pink hair violates it while ridiculous wigs do not.
Besides, it’s 2023. Brightly colored hair is hardly an outrageous and rare sight to see. No one is going to stop frequenting a business because they were greeted by someone with pink hair.
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.
Yeah, it was a little tricky pulling off the twine without tearing the loaf too much (which you can see in the pic).