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Joined 2 years ago
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Cake day: June 10th, 2023

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  • So, I like loose leaf when I can, but will totally use bags, I grew up with Tetley so that’ll always be the tea I’ll use for some basic iced tea. Yorkshire gold reminds me a lot of Red Rose, which is the other really common bag tea (and I swear is what my grandmother uses for her water intake). Recently, have some bags from Genuine Tea, it’s a Canadian brand and some of their blends are pretty good, there’s an elderberry hibiscus one that’s great to just toss a few bags in a pitcher and cold steep.

    Going to mention more types of teas rather than brands that I’ve liked in the past, there’s a lot of variety and tea (like quality coffee) can totally have a wide range of flavours depending on region, age, processing etc. By no means an expert, I just like trying things.

    I like Lapsang Souchong sometimes, can have a strong smoky flavour, don’t have any more but we had some first flush Darjeeling tea that was fantastic. I had some nice white tea as well, but you need to be careful, turns super unpleasant if you over steep it or have the water too hot, should be floral and lightly fruity, not pine needles.

    Otherwise, I personally like oolong and pu’erh tea the best. I tend to brew tea quick with an excess of leaves, but you’ll use the same tea leaves multiple times. Pu’erh can have some earthy subtle flavours, and apparently totally changes as it ages (it’s fermented if I recall).



  • I bought a Brother colour laser last year (which on the outside looks identical to the monochrome one I bought 17 years ago that lives with my parents), zero issues, which pretty much has been my experience with printers on linux (also tried a ~5 y/o & 25 y/o HP LaserJet, one being the cheapest thing I’ve ever used, other being old office equipment, think I tried the Epson ecotank and photo printer my mil has as well)






  • morbidcactus@lemmy.catoCooking @lemmy.worldPizza
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    14 days ago

    Oh def give it a bit more time, you’ll appreciate it. It’s usually even easier to work with and gives enough time for some of the more complex flavours to develop (specifically from fermentation).

    If you don’t think it’ll last long enough could do a preferment (like a biga) with upwards of half your flour and a fraction of the yeast (had decent results doing like 0.5g or less of yeast for 500g of flour), can add more yeast to your final dough if you want (I’ve done similar things to use sour dough discard because I hate wasting it, adds complexity without relying on it for leavening).




  • It’s not terrible advice tbh, even just hand sketches are solid for getting ideas down, makes it easy to translate to cad. It at least helps me think things through and the like.

    Get a few pencils with different leads (some harder stuff like 2-4H and an HB) and some nice paper and you’re good, but really anything works, totally have a mockup of my garage on a whiteboard planning where I want to put stuff.

    As for cad packages, freecad, as far as I’m aware there are some architecture workbench plugins, and there’s a tech drawing workbench. Coming back to cad after a while I found it super easy to pick back up (coming from solidworks at least)




  • Just tacking on that box fan filters are really easy to make and do a solid job in my experience. Use high quality filters (like MPR 1900+/Merv13+), duct tape them into a cube (air direction facing inward in my case) and duct tape it to the intake side of the fan, I use 4 filters with the bottom being a cardboard blank, but there’s a ton of designs out there.


  • That’s super bizarre and sorry you’re having those issues. I have a 4070ti w/ an 11900k on arch (use debian on my laptop and printers, chose arch for more recent releases for drivers in particular) and guess I’ve been lucky, arch wiki won’t 100% help but might point you at other possible configs?

    Had solid luck with the nvidia-open drivers, and really other than setting a few flags for hdr in KDE (which I’m not sure it’s still needed), I do recall looking at DRM kernel mode settings (section 1.2), most of my grief though has been HDR related (and gamescope doesn’t play nice with some games, steam big picture also can render strange on higher resolutions)


  • I did some testing for some parts for my dad, he keeps bees and lost a shaft support for one of his tools when he was reassembling it, he whipped up a replacement and fired me the stl when I was talking about my printers.

    Printing with the shaft in the z needed a lot of supports,

    laying it on its “back” was by far the easiest, outside of the support looked a little gross, could have benefitted from supports. Did them all in petg, gave them all to him just so he can get a feel for what 3D printed parts look like as he’s interested in getting one himself (trying to sell him on a v0 if he’s not sure, but kinda thinking about doing a trident)


  • Synapse link is a pain too if you’re doing everything with as much private networking as possible. Actual setup is quick, but you need a windows machine for the PowerShell libraries needed for the dynamics side of the link, and if you’re just added as a guest to a client tenant, the cmdlets won’t let you login on their tenant, always uses the default tenant as far as I recall and there’s no tenant flag. I’ve set it up a handful of times and once it’s up it works really well, just an annoyance sometimes getting there. Think doing it through event hub has some similar irritations too.

    I’ve not had the pain of dealing with fabric extensively, most of the engineers and data scientists I work with hate working with it, everything seems like a halfbaked implementation of stuff in synapse, adf and Power BI premium but somehow worse, and their documentation is increasingly unhelpful.



  • If you want to skip the awful smelling phase, use some citrus for the first few days. Pineapple juice works, recently did one with orange juice. Gets the ph low enough so lactobacillus can thrive. Gave it an extra week to build some strength before baking and yeah, works great.

    I just did equal mass of juice and flour, prefer 100% rye or whole wheat to start, 50g each, add more ap flour after it’s established.