Is there a specific reason your induction stovetop doesn’t support griddles? The only requirement I could find is that the griddle has to be flush on the surface, similar to a pan. Other then that I couldn’t find any technical barriers.
I am failing to see the interest in having tons of IOT devices to manage, connect, segment, etc… Why would someone want to do it? To be clear, I have friends deep in it but… I still don’t understand. Can anyone try to explain the magic I am failing to see?...
You can read measurements without going to the device itself, instead, you use a phone or similar. This also means that a device doesn’t require a display. Consider an outside thermometer as example. Home automation allows you to draw a little graph giving you a good idea how cold it got. Let’s add another measurement device, say a radon meter. Again, no display needed and you could stick it somewhere less accessible.
You can make home automation as silly or useful as you want it to be.
My biggest beef with the NA outlets is that they wear out fast, causing plugs to not hold securely. Plugs with round prongs secure a lot better in their socket. Outlets with a shaped/ recessed (non-flat) faceplate also do a much better job at keeping the plug in.
The humor is in the amount of hoops to jump through to get some basic info out using Powershell. Under Linux one would use a single command or just check what the system exposes in the form of a file.
I have no idea how to do forensics under Windows to be honest. You’d probably have to write something to get to the block layer so it can be dumped and analyzed. Perhaps OP can amuse us how he went about it.
I’m glad I can laugh about it now. The one thing this did do was educate a lot of people about the importance on off-site backups and off-site fail overs.
I’m trying to recreate those XL pizza you can get at most American pizza chains. Also, do I have to increase the measurements of the other ingredients (yeast and salt)? Thanks in advance.
Just for your entertainment. This was a partial whole wheat/ white with herbs. Cold fermented inside the pan with lid on (brush lid with some oil so it doesn’t stick). I made half pesto, half spicy and it’s very far from traditional focaccia, except the dough, really.
Nope, several years ago someone complained that their steam account has better protection then their bank account. We’re now in 2023 and that statement still holds. It’s quite scary really. Bank websites that heavily rely on third party scripts ,“MFA” logins based on something you know and something you know. Account verification question based on code words or security questions based on public information. Worst of all, the ignorance of it all. “We got hacked, here have a identity protection bandage, comes with an automatic subscription after several years”.
I actually really like parsley. I find a lot of people just think it has no flavor or is only used as a garnish. I put it in almost everything I make for a little color, and I like the taste. I think a lot of it is because I have the cilantro soap gene, so I have to substitute cilantro and I usually use parsley. Of course, I use...
Only when it’s fresh. Quite important in vegetable soups as well. I don’t have the soap gene and somehow I always run out of fresh parsley and fresh cilantro (coriander), go figure 😄
Focasia dough with part pesto/mozzarella and part tomato/mad hatter/mozzarella. I decided against the traditional dimples. Did the secondary rise inside a 12" cast iron pan with lid....
I’m using imagepipe from fdroid, into webp format, keeping aspect ratio. Most of my posts don’t need high res imagery anyway, just something to get the message across. What do you use?
Been making flour tortillas with the press. Fresh tortillas are amazing. Mine came with a bunch of wax papers to put between the press, but I discovered they did more harm then good. After several attempts I settled on a yeast based flour tortilla recipe which I spice up with mild chili powder. Press to shape and then roll it...
Two 8" skillets, heat up the bottom, flip bottom to top and it makes a great tiny oven. In my case, cheese bagels. Nice and crispy on the outside, soft in the middle.
For your enjoyment, can be served directly from the cast iron as well. These are 8" pans. Next time I might roll the crust out a bit thinner and make a lattice on top.
It looks like it from the top yes. Here’s a cut piece. Beef stew, simmered in green onion, tomatoes, snack peppers, garlic, shallots, port, rice, red lentils and a bunch of other spices, topped with a bit of cheese. The crust is a traditional pie crust which is very forgiving to make.
If I would have had potatoes in house I would have put that on top. Either way, it was super tasty and very mighty.
What's the best wax-on-wax-off-style advice you've heard that you can attest as being helpful in certain situations?
Seafood feast! (lemmy.world)
I hope this is ok to post: cast iron adjacent and has not better home on Lemmy …....
What file formats, technologies, techniques do you think would benefit most people by being more common? Or that people would benefit by being more aware of?
.7z seems to be good and I do recommend it to people, saying that it’s better than regular zip. Have recently started using opus n webm files more....
deleted_by_author
Home automation - why?
I am failing to see the interest in having tons of IOT devices to manage, connect, segment, etc… Why would someone want to do it? To be clear, I have friends deep in it but… I still don’t understand. Can anyone try to explain the magic I am failing to see?...
What is the best style electrical outlet?
This is a debate, not an argument, let’s be adults about this. [Insert political joke]
❤️🅱️ (lemmy.world)
Found while doing forensics on some rediscovered loose flash drives.
Backend Infrastructure (lemmy.world)
How much flour would I need for an XL pizza?
I’m trying to recreate those XL pizza you can get at most American pizza chains. Also, do I have to increase the measurements of the other ingredients (yeast and salt)? Thanks in advance.
What's the oldest piece of tech you still have running?
And tell me how proud of it you are.
pizza tip - add spices/herbs to your dough to enhance flavour
I always try to mix in a little bit of oregano, thyme and basil. Remember to add a tiny bit of extra water when using dry ingredients....
focaccia in the 12" lodge (reddthat.com)
Just for your entertainment. This was a partial whole wheat/ white with herbs. Cold fermented inside the pan with lid on (brush lid with some oil so it doesn’t stick). I made half pesto, half spicy and it’s very far from traditional focaccia, except the dough, really.
Yikes 😬 (reddthat.com)
Do you use parsley? If so do you like the taste or is it more of a visual garnish?
I actually really like parsley. I find a lot of people just think it has no flavor or is only used as a garnish. I put it in almost everything I make for a little color, and I like the taste. I think a lot of it is because I have the cilantro soap gene, so I have to substitute cilantro and I usually use parsley. Of course, I use...
Focasia Fantasia (reddthat.com)
Focasia dough with part pesto/mozzarella and part tomato/mad hatter/mozzarella. I decided against the traditional dimples. Did the secondary rise inside a 12" cast iron pan with lid....
just a few more minutes (reddthat.com)
What can I say? It’s Friday again...
What do you use to reduce images before posting?
I’m using imagepipe from fdroid, into webp format, keeping aspect ratio. Most of my posts don’t need high res imagery anyway, just something to get the message across. What do you use?
Not all pizzas have to be round
This one happens to be square!...
Abricot Vlaai (reddthat.com)
See en.wikipedia.org/wiki/Vlaai...
anyone else using a tortilla press? (reddthat.com)
Been making flour tortillas with the press. Fresh tortillas are amazing. Mine came with a bunch of wax papers to put between the press, but I discovered they did more harm then good. After several attempts I settled on a yeast based flour tortilla recipe which I spice up with mild chili powder. Press to shape and then roll it...
Dutch pancakes (reddthat.com)
Easy to make and perfect for cast iron. I tend to coat the pans between pancakes with a tiny bit of canola oil using a brush.
impromptu dutch oven (reddthat.com)
Two 8" skillets, heat up the bottom, flip bottom to top and it makes a great tiny oven. In my case, cheese bagels. Nice and crispy on the outside, soft in the middle.
Shepherds pie from the cast iron. (reddthat.com)
For your enjoyment, can be served directly from the cast iron as well. These are 8" pans. Next time I might roll the crust out a bit thinner and make a lattice on top.