@tfb@functional.cafe
@tfb@functional.cafe avatar

tfb

@tfb@functional.cafe

Lisper/Schemer, CAD software developer, Integrated Circuit metaprogrammer, dependent types enthousiast.

Programming should be more accessible. Electronic AF.

I post music stuff too, mostly Irish Trad, but not exclusively. And food, mostly Italian, but not exclusively. Marbh le tae agus marbh gan é: tea posting too.

English, Français, Deutsch. Un po d'italiano. Labhraím Gaeilge. He/him. France

This profile is from a federated server and may be incomplete. Browse more on the original instance.

kaia, to random
@kaia@brotka.st avatar

hey fedi, I have this 85 year old neighbor who fell for one of these tech support scams and got his PC encrypted. to prevent this going forward, is there a Linux that looks like Windows? something like Windows XP might be best.

the gentleman needs some Windows things, like his (Windows/Mac) tax software, still running on Linux.

tfb,
@tfb@functional.cafe avatar

@kaia Cinnamon is very friendly for former Windows users (my wife's positive review is: like Windows before it got weird). Alternatively, you could configure KDE into a Windows-like theme

CentOS + EPEL would require minimal updates and be supported into 2027, and the graphical process for doing updates is good on either desktop.

tfb, to tea French
@tfb@functional.cafe avatar

This shui jin gui (golden turtle) oolong is so fragrant that the person in the office two doors down came over to ask what smells so good! (I shared of course). It's the 2023 from Wuyi Origin.

A medium-light texture to the tea, but exploding with dried fruit flavours, and enough minerality and a hint of herbs to make for a balanced tea.

@tea

tfb, to tea French
@tfb@functional.cafe avatar

First-flush Darjeeling is so good when prepared gongfu style 😻

@tea

tfb, to random French
@tfb@functional.cafe avatar

The end of this tea was better than the beginning. The more compressed center had more camphor and floral notes, less licking a wet stone (though that is still present). It's not a great tea, but I absolutely enjoyed it

tfb,
@tfb@functional.cafe avatar

@fitheach I suppose you could call it "mineral" to be more polite 🙃 but it's specifically mineral like the smell of wet stone. It comes from the way the tea was aged. I do like the flavor, as long as it's nicely balanced.

tfb,
@tfb@functional.cafe avatar

@fitheach I mostly buy direct from China. This one was from Yee On, a famous tea shop in Hong Kong, that sells aged pu'erh teas. I do pick things up in local shops when I see something interesting.

My favourite sources for Oolong are Ten Shang for Taiwanese oolongs: http://tenshangtea.com/index.asp

And Wuyi Origin for Wuyi and Guangdong oolongs: https://www.wuyiorigin.com/

tfb, to tea French
@tfb@functional.cafe avatar

I won't admit to just how many kg of tea I have, but it's safe to say I won't be affected by any tea supply chain problems

@tea

tfb, to tea French
@tfb@functional.cafe avatar

This is the first time I've tried making first flush Darjeeling in a gaiwan, and so far it's great

@tea

tfb, to tea French
@tfb@functional.cafe avatar

"What is that horrible smell? It smells like mango and steamed wood, and a little bit like gingerbread, and like tea! Ugh!"

The 7 year walked in the room while I was making oolong. I told him it was tea, and his reply was:

"Oh, then it smells great! Can I have some?"

@tea

tfb, to tea French
@tfb@functional.cafe avatar

So far, this 2008 Jianggu TF brick I got from Yee On is impressive! It has a nice camphor woodiness to it, a little nice floral brightness still left in it, and some nice deep red date type aged flavour. A very nice hui gan and cooling sensation too. I wasn't expecting a tea quite this good for $0.12/g

@tea

tfb, to tea French
@tfb@functional.cafe avatar

I "boiled" some spent yan cha, and got a great mug with lots of flavour out if it. I'll have to do this more often ... and it's perfect for a cold, snowy day

*boiled: really, heated slowly in a pot for an hour until it reached 95C

@tea

tfb, to random French
@tfb@functional.cafe avatar

Clavier belge

tfb, to tea French
@tfb@functional.cafe avatar

Drinking some liu bao this morning, after having had unfermented teas most of the week. Somehow the discussion around that blog post turned my appetite off of them.

This one has a woody aroma that reminds me of a flavour in the crust of those mont d'Or cheeses that are bound by a piece of wood. A very nice taste, very clearly produced by penicillium

@tea

loke, to random
@loke@functional.cafe avatar

As a programming language designer, I think it's bound to happen, but every time it does, it really makes you question yourself:

When people shows they are better at using your language than you are.

I think game designers must feel this all the time.

tfb,
@tfb@functional.cafe avatar

@loke I love that feeling

tfb,
@tfb@functional.cafe avatar

@loke I see it as evidence that I've made something so usable that people can do things with it I didn't expect

tfb, to tea French
@tfb@functional.cafe avatar

Blacker than the nighttime sky of Bed-Stuy in July
Blacker than the seed in the blackberry pie
Blacker than the middle of my eye
Black like Fela Man Cry

@tea

tfb, (edited ) to tea French
@tfb@functional.cafe avatar

I usually enjoy gongfu preparation, but sometimes I'm not in the mood. Today I made a big Western-style pot of the 2010 Bulang from 6FTM, and it's perfectly lovely. Bright and a touch of incense, and plenty of bittersweetness

@tea

tfb, to tea French
@tfb@functional.cafe avatar

This Enshi Lü Cha I've been holding onto since spring is surprisingly still vibrant, despite the yellow colour of the tea. What a pleasant surprise!

@tea

tfb, to tea French
@tfb@functional.cafe avatar

"Wow, this milky oolong has a surprising menthol note. In the fourth infusion? This strong ???"

....

checks inside the gaiwan

Ah, that would explain it. I guess one of the children decided to help with my tea

@tea

tfb, to tea French
@tfb@functional.cafe avatar

some cold-brewed milky oolong. I gave it a boiling wash in the gaiwan, then infused at room temperature for 8 hours at 6g per litre. It's thick and with both the nutty and milk flavors you'd expect from this tea.

@tea

tfb, to random French
@tfb@functional.cafe avatar

The author of papyrus developed it to do literate programming in LISP better than WEB, developed by Donald Knuth.

Would anyone like to guess whether they were successful, or made a travesty, a farce, a mockery of Knuth's work?

tfb, to random French
@tfb@functional.cafe avatar

If anyone is wondering what happened with that David Rand fellow at MIT who was badly/incompetently scraping fedi, he's tied up with a US NSF-fronted attempt at automating online censorship. A pretty sinister project of the US executive, that's apparently beyond the pale for at least some of Congress. https://judiciary.house.gov/media/press-releases/new-report-details-how-national-science-foundation-funding-ai-tools-censor-and

It was p at shitposter dot club who pointed this out in the context of that damn scraper. That instance is, uhm, difficult so you may have missed the original message. It's worth reading though!

https://shitposter.club/objects/1414fed5-883d-4ff6-81bc-4103e01726d3

tfb, to tea French
@tfb@functional.cafe avatar

🐐

#tea @tea

tfb, to random French
@tfb@functional.cafe avatar

I have once again failed to correctly markup a link in markdown. How did what's maybe the worst of the ascii-markup syntaxes get so popular

tfb, to tea French
@tfb@functional.cafe avatar

For less than 0,11€ per gram, I'm very happy with this tea. A very nice woodiness and camphor, and a surprisingly sweet aftertaste

@tea

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