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W∴ Balboos, GHB wrote: via microwave.
W∴ Balboos, GHB wrote: I never try to make my own pizza - Totally unequipped. It's simple and quick, and one of the very, very few vegetarian recipes I can make.
W∴ Balboos, GHB wrote: But is there a point to this? Yup, showing me I should experiment more
W∴ Balboos, GHB wrote: Give cooking your thought - not someone elses - your the one who's going to eat it. More tasting and asking about cooking; discovering that things that were yucky as a kid now suddenly taste great. Mycroft once gave a lamb-dish with coffee-creamer sauce. That's not some taste you can make up and which is hard to imagine.
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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Eddy Vluggen wrote:
W∴ Balboos, GHB wrote: I never try to make my own pizza - Totally unequipped. It's simple and quick, and one of the very, very few vegetarian recipes I can make. There have been debates here, some quite heated, as to what comprises a pizza. I am, spoiled - being fortunately able to by real NY style pizza in NYC area. It's ends up a debate of what one could perceive as a subjective matter (except, of course, I know I'm right and the others, in their innocence, do not know any better). Aside from a 600F-700F stone floored oven, most people don't realize it requires high-gluten flour so the dough can be very stretchy and yet maintain it's composure when baked.*
Now - that doesn't mean one cannot make sauce and cheese on a bread-dough items that are tasty. It's just not what I'm looking for when I want pizza.
* Here comes the unwanted debate.
** if you can find it, try "super firm" ToFu - it's as hard as cheese so you can chew it. You still need to flavor it and it's environment. That soft stuff is much harder to enjoy.
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"The difference between genius and stupidity is that genius has its limits." - Albert Einstein | "If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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W∴ Balboos, GHB wrote: Now - that doesn't mean one cannot make sauce and cheese on a bread-dough items that are tasty. It's just not what I'm looking for when I want pizza. Fair enough; only tasted that once and it is a class of its own. And not going to compare it to the Italian ones.
W∴ Balboos, GHB wrote: ** if you can find it, try "super firm" ToFu - it's as hard as cheese so you can chew it. You still need to flavor it and it's environment. That soft stuff is much harder to enjoy. Local supermarkets are a bit limited, but I'll look for it next time in Germany; thanks for the tip
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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Eddy Vluggen wrote: Local supermarkets are a bit limited, but I'll look for it next time in Germany; thanks for the tip Sorry for yet another post. It's a trick I learned quite by accident (although it's apparently well known).
If you have some reasonably firm ToFu (firm, extra-firm) in a package you can do the following experiment:
1 - freeze it solid within the package, liquid and all
2 - when it's good and solid (often appears yellower) put back in fridge to thaw
3 - in a day or so, when it's thawed, you will find a miraculous transformation!
The ToFu is now spongy in a very real sense. It's tougher and full of sponge-size holes. What good about this is that you can squeeze out the excess water and soak in some flavored stuff in it's place. Then cook it. The liquid should be (as I prefer) strongly flavored and spicy. I've found browning Tofu in oil, or even deep-frying, definitely improves its texture and taste.
Seriously Asian: Frozen Tofu | Serious Eats[^] - although in my experience it looks much spongier that the illustration, the author also stumbled across it by accident.
A word of warning: if you buy tofu loose (from a bucket instead of in a package) be very careful not to put more than one male in the same storage container as the females!
Ravings en masse^ |
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"The difference between genius and stupidity is that genius has its limits." - Albert Einstein | "If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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W∴ Balboos, GHB wrote: Sorry for yet another post. Not at all; it's enjoyable and your post is more help then the recipes in the magazines here. If you ever get guests that you're angry with, I got a nice Dutch recipe for you
W∴ Balboos, GHB wrote: The ToFu is now spongy in a very real sense. It's tougher and full of sponge-size holes. What good about this is that you can squeeze out the excess water and soak in some flavored stuff in it's place. Then cook it. The liquid should be (as I prefer) strongly flavored and spicy. I've found browning Tofu in oil, or even deep-frying, definitely improves its texture and taste. I had 25% of that recipe; asked for it after having tofu that tasted just like fried chicken. Only hint I got was that it was flavoured with chicken-broth. Didn't work with the supermarket tofu and haven't tried since.
W∴ Balboos, GHB wrote: A word of warning: if you buy tofu loose (from a bucket instead of in a package) be very careful not to put more than one male in the same storage container as the females! Just googled for the difference between male and female tofu. Took me three pages to realize the joke.
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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Eddy Vluggen wrote: Local supermarkets are a bit limited, but I'll look for it next time in Germany; thanks for the tip Sorry for yet another post. It's a trick I learned quite by accident (although it's apparently well known).
If you have some reasonably firm ToFu (firm, extra-firm) in a package you can do the following experiment:
1 - freeze it solid within the package, liquid and all
2 - when it's good and solid (often appears yellower) put back in fridge to thaw
3 - in a day or so, when it's thawed, you will find a miraculous transformation!
The ToFu is now spongy in a very real sense. It's tougher and full of sponge-size holes. What good about this is that you can squeeze out the excess water and soak in some flavored stuff in it's place. Then cook it. The liquid should be (as I prefer) strongly flavored and spicy. I've found browning Tofu in oil, or even deep-frying, definitely improves its texture and taste.
Seriously Asian: Frozen Tofu | Serious Eats[^] - although in my experience it looks much spongier that the illustration, they author also stumbled across it by accident.
A word of warning: if you buy tofu loose (from a bucket instead of in a package) be very careful not to put more than one male in the same storage container as the females!
Ravings en masse^ |
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"The difference between genius and stupidity is that genius has its limits." - Albert Einstein | "If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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Deja vu.
We been here before; did you post this, or did CP duplicate it?
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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Yesterday it magically appeared and so it was. Auto-reposting seems like a brand new CP "feature" under development. Unfortunately, it didn't include the upvote from the previous version (no, I'm not trying to weasel an upvote out of this).
From your post's content, there's somewhat of a hint that these things happen.
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"The difference between genius and stupidity is that genius has its limits." - Albert Einstein | "If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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I hadn't noticed that behaviour before; was wondering if I should copy/paste the same answer to it
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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Perfect size, clean up process. Works every time.
Make:.... reservations.
Well, it worked in the old days.
If you can keep your head while those about you are losing theirs, perhaps you don't understand the situation.
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"Mom?
Just calling to check what you're cooking today. Brussels sprouts? No, I'm ordering pizza."
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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That's my "cookbook".
Kelly Herald
Software Developer
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My wife and I have been experimenting with slow-cooker recipes of late. It's handy, especially with young kids, to not be tied up with a lot of post cooking cleanup. Coming home to a house filled with the smell of food is a nice mood enhancer, too.
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super wrote: Meal for 2 or 4: It is so misleading. Either I end up cooking for one person or for the whole village and then some.
Look for clues on whether it's meant to be THE meal for thanksgiving, or one of the dishes in a french nine dish dinner.
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super wrote: Meal for 2 or 4: It is so misleading. Either I end up cooking for one person or for the whole village and then some.
I always, deliberately, cook more than needed. What isn't eaten goes in the fridge/freezer. If I'm going to spend, (a fairly unenjoyable), time prepping and cleaning up the sizeable mess that I always manage to create, I want the maximum benefit. And a couple of cooking free days, sort of makes it worth it.
Being a veggie, pretty much everything is good for freezing - and, somehow, it tastes better when all you've had to do is defrost and stick it in the microwave.
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I'm trying to come with a simple article on building state machines. I figured it wouldn't be too complicated, nor should it be since I wanted the article to be accessible to beginners.
The trouble is, I can't think of a simple example of a state machine that is real world at all, and I don't want to lead with something contrived because I also want to explain the "why" of state machines with a practical example.
This shouldn't be very complicated. I've been writing state machines for various things since the mid 1980s. In all that time I must have done something simple, especially since I was coding on a 16-bit machine back in the beginning.
Grrrr
Real programmers use butterflies
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What about?
Start State - BigRedButton1_Pressed ---- coffee read ---- Got to Start Again
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---- BigRedButton2_Pressed ---- Nuclear War --- End State
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I've really done it. Ever since I wrote my GLR parser generator, which can create parsers that even parse human language I have run out of things to code. I jumped the shark.
Now I've been slumming it writing small tips instead of whole articles.
Real programmers use butterflies
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I am having a slum in my motivation too... since I got stopped on my UI math problem... (like.. 3 years ago?)
Although.. I started my app recently and got a few new ideas!
But then, I started playing Assassin's Creed: Odyssey again! ^_^
I think the key here is, are there anything you want to learn?
That's what usually start the creative juice again!
Like even now, every now and then, there is a new tech that popup at work that make do some more homework. Like Blazor, Blazor is cool. Though I am holding off for the official WebAssembly release now!
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Yeah I thought about learning Blazor but I have little reason to do web dev anymore, except maybe writing blazor components for other people to use.
Still, WebAssembly seems iffy to me to use for a production website, if only because I can't imagine the load times on a large blazor app given how WebAssembly works. Then again, if it's all demand loaded maybe it's not so bad, but I don't see how they can demand load parts of System.dll (or equiv) for example.
Then again, I've never used it - only read about it and have a fair understanding of the general principle, being a more refined, evolved version of web based virtual machines compared to asm.js (which I'm familiar with)
Real programmers use butterflies
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Have a look....
This is NOT Blazor, but it's a Ginormous WebAssembly demo...
https://windowstoolkit-wasm.platform.uno/
My first page load is... indeed taking sometime..
Although.. For Blazor WebAssembly they do a lot of work on trimming down everything...
And the runtime will be cached using HTML5 file access for longer persistance..
And app themselves are usually pretty small...
I guess we shall see soon, the release ETA is sometimes this month!
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Yeah, my point was I don't see it scaling well for large or otherwise complex apps with a big codebase.
If the US wasn't lagging behind in fiber-to-the-curb it would be more practical here because you wouldn't still have people on 3Mbps connections
Real programmers use butterflies
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Make a tool to create languages...
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I've already created a lot of tools for building compiler front-ends. I even developed my own language (actually a subset of C#) for reasons. This however, would be too complicated for the examples I intend to present.
Real programmers use butterflies
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You said you were bored. Think greater! A program for generating any language! An 'inverse-parser' if you will! It could spit out anything, and each syntax could take experts hundreds of years to decipher (or you could make that your next project!)
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