A couple tips about getting an Android phone working again when you’re on the road are down below, along with tips about TOTP codes when your phone dies. I set those apart. But first, the background.
Recently, my Google Pixel stopped working for phone calls. That’s a big deal when you’re trying to move across the country. Not to mention the fact that failing to work for phone calls is an existential crisis for a cell phone.
… Read more »Be deliberate.
When the feeling in my organization is just a little… off; when someone reacts to my words in a way that I didn’t expect; when someone doesn’t come through with that task they said they’d finish; when my organization isn’t cutting it by some metric; when I let someone down; when I get any negative feedback; when I need to give any negative feedback.
Be deliberate.
Do some research about how other folks have handled the situation. If this is a large issue, there may be a relevant book. Find multiple points of view if possible. Read about how well others’ attempts at similar issues have succeeded or failed.
… Read more »2120: pre-ferment done, by weight, except 2 Tbsp starter (40g).
For the jerky marinade, I followed the original foodie recipe but skipped the brown sugar (we were out), and subbed coconut aminos for soy sauce, left out liquid smoke, used regular paprika, and added slightly more cayenne then called for. I sliced the 2.5 lbs of top round with the grain mostly.
9:50: meat is in marinade.
0815, next day: I added the remainder of an old packet of regular yeast to the sourdough, about 5g. Then the rest of the ingredients.
… Read more »We’re gonna try even more starter this time. I want to fill the large bread pans.
2200, night before: made pre-ferment. Used about 4 Tbsp starter, which was 100 g. Used 210 g flour and 240 g water to make two loaves.
0830: all ingredients in.
1030: starting bulk rise.
Bulk Rise Done
1700: finished bulk rise, in the pans now.
Starting to Rise in the Pans
2300: forgot to bake it today, oops ☺️ In the fridge now.
… Read more »I eat lots of bread. I eat lots of smoked meat, too, but unfortunately we need to eat all the stuff in the freezer now. It’s no time to make more smoked meat. But sourdough? That’ll be eaten in a week.
This time I used 1.5 Tbsp starter instead of 1, hoping to get more rise in the dough for the same about of sit time.
0930: finished kneading. Last night I did the pre-ferment, and earlier this morning I mixed in the rest of the ingredients.
… Read more »How do we assess an individual’s fluency with computers? We’re gonna go a little deeper than ability to use Microsoft Word…
There’s a point, in knowledge and skill in the field of computer science, when programming languages mostly start to look and feel similar. “Learning a new language” is more like learning the peculiarities of a dialect of some language you already speak, than switching from English to Russian. When laypeople ask if you know a certain programming language, one which you do not already know, it occurs to you that answering in the negative would not be entirely correct. You can probably code passably in that language with only an afternoon on Stack Overflow.
… Read more »Time to make more sourdough! One week later, the last loaf is gone. It was great, so I’m going to try to do that again. Even though the dough was a bit too fluid for me, the result was great, so I’m going to measure with the weights again.
Evening, 17 May: did the pre-ferment.
All In
0810, 18 May: things are smelling great! I put the rest of the ingredients together and mixed them up. Got all measurements very close.
… Read more »Gonna try to make it lighter this time by catching it at peak rise.
1900, 10 May: made pre-ferment. Measured by weight, which resulted in less ingredients by volume than he recommends.
0945, 11 May: added rest of flour and ingredients.
1145: finished stretching/folding.
1700: it still hasn’t risen as much as I’d hope for. It’s certainly risen, but it’s taking its time.
1900: the book recommends letting it increase by 50% by volume. Has this increased in volume by 50%? Maybe. Hard to say. Based on height compared to splatter in the bowl, I’d guess that it has. Time for the next step.
… Read more »I made a couple loaves of bread a couple weeks ago, based on a recipe in this book Sarah asked for, Josie Baker Bread. It was good, but actually not as good as when Sarah makes bread out of the book. Mine was not mixed uniformly (the two types of flour were a little noticeable in the end product), and it was saltier than it should have been. When Sarah makes bread from these recipes, it comes out amazing. Like, I’ve eaten half a loaf immediately and only stopped because sense eventually creeped into my head again. It’s great bread.
… Read more »This is lamb weekend. Some folks call it Easter weekend. I’m doing two legs of lamb - right leg and left leg. Both are about 4.7 lbs, $5.99 per pound. Today, Saturday, I’m going to smoke one based on this recipe, and tomorrow I’m going to Sous Vide one based on the same recipe I’ve used in the past. Sarah likes meat more well-done than I do, and with lamb I don’t mind that much, so my target is medium-well.
… Read more »