He/him

Formerly on .world.

  • 7 Posts
  • 109 Comments
Joined 1 year ago
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Cake day: July 4th, 2023

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  • Ok, opposite take.

    Somebody with business knowledge with just enough technical Excel knowledge to cobble together a 5000 lines monstrosity of unreadable, unmaintainable python+pandas workbook that needs 2 painful hours of single-threaded processing time each run, with zero understanding of general development best practices, technical or organizational constraints, who asks us tu put their shitstain straight in production today because our fucking moron of a manager told them so.

    Said shitstain could have been replaced by a 2h workshop and a couple of sql queries.

    Said shitstain crashed almost daily in production. The running costs alone would have been offset in a month by a 1 week refacto.

    Fuck this place. I’m glad I left before becoming insane.


  • Honestly, no idea. It’s written on the jugs that it’s improper for human consumption and destined to be used in appliances. It might just be that it’s not been certified, or maybe the general processing chain is not food grade. I dunno. Or maybe because it’s been demineralized it lacks the chemicals considered “essential” for drinking water.





  • Uniformity is everything my man.

    A blade grinder will break your beans in random sizes. You will have big chunks with almost zero extraction (basically wasted) up to super fine powder that will get grossly over extracted (bitterness to the max), and everything in between.

    A good burr grinder helps keeping everything “in the middle”, so you can get a much more controlled extraction.

    I don’t know about this 50$ Costco grinder but if it’s electric, it will be shit. You won’t find any decent grinder, even straight from China like a DF64 for less than 350.

    Your best bet for constrained budgets is a good mid-range manual grinder from 1zpresso. It will be night and day compared to your blade grinder.


  • Honestly, you won’t find any electric espresso machine at that 100$ price point that’s capable of producing decent espresso, and they’re usually a pain to use. They are plastic, disposable and cobbled together with the absolute cheapest parts as possible. Heating is bad, pressure is all over the place and build quality is inexistant.

    Your best bet at that price point for real espresso would probably be a (used) Flair or Cafelat Robot. Of course these come with their own workflow and caveats and they are hard to master, but short of spending at least 5 times your budget on a well maintained, second-hand mid-range Gaggia or Lelit or equivalent, you won’t find anything remotely as capable at producing real espresso.






  • As this is for a HTPC, I would rather go for uBlue Bazzite instead of Nobara. Same Fedora base, super gaming oriented too, but atomic/immutable so 0 maintenance.

    Plus, uBlue projects are not distros but an alternative build pipeline system for Fedora Atomic projects. That means that the projects scope is tiny and much easier to maintain, and that the real distro maintainers are still the Fedora team. From a user perspective, it’s much better in the long term than a single-person effort like Nobara.



  • I’m a pepperhead myself but my wife has a very low tolerance so I tend to cook mildly hot meals at best and add heat in my own plate. I have a fridge rack full of hot sauces.

    One of my favorite dishes to unleash the hot sauce collection is homemade tacos (disclaimer, I’m not Mexican):

    • Guacamole for freshness and acidity (avocado, lime juice, chopped coriander, shallots, tabasco sauce, cumin powder, salt)
    • Elote-style sauce for richness and creaminess (50/50 mayo and heavy cream, grated garlic, chopped coriander, crumbled feta, pimienton de la Vera, corn (grilled fresh is better, canned is fine))
    • Grilled/braised protein and veggies for earthiness, umami and heat (chicken, onions, red peppers, cumin powder, coriander seeds powder, all the peppers you want, it works great with earthy or smoky peppers like ancho, chipotle, pimienton de la Vera, habanero etc.)
    • Pico de gallo for added freshness (chopped onion, chopped coriander, chopped tomato, lime juice)
    • Pickled jalapenos for acidity and heat

    Put everything in the middle of the table with tortillas and have fun. It seems like a lot of stuff to do but good prep makes it easy and streamlined as a lot of ingredients are shared or similar. Every preparation is super flavorful by itself but really shines with hot sauces as you can tune brightness, earthiness and heat in each mouthful.