The garden is thriving, after sitting a few months dormant for my hügelkultur :)
Just put in drip irrigation and its such a game changer ❤️
Also added African nightcrawlers to my worm reservoir! They like the Florida heat 🔥😅
#gardening #sustainable #vegetables #worms #hugerkultur #tomato
Assasins creed shadows game title screen on a backlit tv
Anyone else excited?
Nz time ftw :)
#assasinscreed #shadows #japan
Agree with the others here. Follow SOLID :)
My personal rules are classes/ files can have a max of 200lines and methods/functions maximum 20. I do break those rules from time to time, but it's a rare occasion. It comes naturally if you embrace early returns instead of conditionals. :)
Raw pizza dough with toppings
Pizza in the oven
Closeup pizza slices
Pizza Friday! Finally got our ooni connected to the natural gas line.
Cold fermented the dough for 5 days at 37.
For the sauce we blended san marzano tomatoes with fresh basil and a bit of olive oil.
As toppings we added Burrata, provolone, Mozzarella and Peperoni.
So yum!
Haha it was a lot of cheese 😂
Omg it does ok I'll spend some time on it was trying to force dependency injector with djsngo ninja and ran into a lot of weird init and shutdown stuff
I actually use django ninja does extra have di ?
Its been a while, here are some recent pretzel pics :)
#bakesky #foodsky #baking #food #pretzel #homemade
Bechamel sauce in a pot, bolognese in a pot, and a buttered glass baking pan
Layering bolognese noodles and bechamelsauce in the glas pan, side view
Layered lasagna in glas pan the oven
Finished Lasagna, nice a crispy cheese top
Lasagna day :)
Made a bomb lasagna and can't stop eating 😅
Cooked bolognese for 4h made bechamel sauce, layered it and cooked it for another 30mins. The waiting after to let it sit was the harvest part
#foodsky #food #lasagna #bolognese
And freezing them for 10-20mins
Pretzel bagels on a wooden surface
Pretzel bagels on a wooden surface birds eye view
Pretzel bagels on a wooden surface
Pretzel bagel inside revealing a chewy dense texture
Another iteration of my Pretzel Bagels.
What makes a bagel a bagel for you? Let me know in the comments I need feedback and opinions 🙃
#foodsky #bakesky #food #baking
Pretzel bagel with everything bagel seasoning
Pretzel bagels with everything bagel seasoning on a wooden surface.
My newest creation:
The pretzel Bagel :)
#foodsky #baking #bakesky #food #Pretzel
Lots of pretzels in a dough proofing box
Here is the result still got some in the oven 😁
#bakesky #foodsky #baking #food
Comparison 30qt bowl with small cup in front
Birds eye view pretzel dough
Side view pretzel dough
First batch with my new mixer, jeez it's a big boy!
#bakesky #baking #foodsky #food #pretzel #jerryspretzels
A huge planetary mixer 400lb
Things just got real for my pretzel making 😁
Hobart D300 ❤️
My kitchenaid couldn't keep up with demand😅🥨❤️
And to get that out of the way I do not want to use depends etc maybe I'm expecting too complicated apps ? Honestly, I'd get tired of writing all the depends. I just want to type hint a class and have it resolved with all its dependencies. In today's day and age, that should be standard...
I've been spending my weekend diving into DI in Python. Why do none of the popular frameworks have auto-wiring?! I've been building a fAPI blueprint for future use and have to opt for a third-party library to do a simple resolvable foo(bar: BarClass)
Is there something I'm missing?
#python #di #ioc
Alright, I figured it out. The secret was using 70% bread flour and 30% all purpose :)
Baking soda just won't do the same, the maillard reaction is not strong enough(low alkaline). The taste and color traditional pretzels have can only be achieved with lye as far as I know. Tried baking soda, was a no for me personally. The chewy Center comes from the flour mix you use :)
Thank you! Wish I could transport smells and taste over the wire :)
You have to use lye! Don't be scared. it's super chill and really the only way u'll get that traditional browning and taste!
Pretzels on a baking stone
Pretzels golden brown on a pizza stone
Getting better at making these!
Traditional german pretzels glazed with butter :)
#bakesky #baking #food #pretzel
Super interesting article about how LMS code output improves when iterating multiple times, 4 seems to be the sweet spot for claude. Personally I try not to overuse it for coding, there are so many subtle bugs being introduced by the llm that the cleanup takes longer than the time saving...
docs.google.com/document/d/1...
This is the recipe I use.
a.co/d/bpukOOt this is the lye I use.
U'll need a stainless steel baking tray, a big glass container you can dip the pretzels in and nitrile gloves
Ahh it's because you are using baking soda, I use lye aka sodium hydroxide which is the only way to get that traditional taste and browning
Taste is amazing!
Rly ? 430°F for 15-18min
How long do you dip urs, and what concentration do you use? I do 30g on 1L
I'll try the freezing for the next batch!
Pretzel mountain
I do let them sit, but usually not an hour, more like 20mins. The internet says freeze for 20mins.
It might be my flour mix I use 80% all purpose and 20% bread flour.
It's just in general, putting them in and taking them out kinda ruins the shape.
I loved
captain toad,
Mario + Rabbids,
Mario Kart,
And the Mario party ones for when you have guests
I just want to clarify that every app is unique, and one would have to run proper benchmarks to figure out the optimal settings :)
Most cases are probably fine with the recommended standard!
