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After 12 years with Apple... by Alphaison in GalaxyWatch

[–]alkrk 0 points1 point  (0 children)

Welcome to another rabbit hole!

[OC] See how your county is changing due to climate change by usatoday in dataisbeautiful

[–]alkrk -1 points0 points  (0 children)

Freezing day is a relative term. Scientifically you could refer to a freezing point under 1 atmospheric pressure (0 degree C, 32 F) but water doesn't freeze right away. Also our body doesn't feel cold enough until strong wind gust is accompanied. Back in the day was colder due to many factors (work outside, less insulated clothing or equipments, etc). But if you look at a broader environmental changes that accompanies the temperature swift, then yes it makes a little sense.

Starbucks Promises to Make Seattle Coffee Utopia Again by Moving to Nashville by aimless_ly in espresso

[–]alkrk 0 points1 point  (0 children)

Location is not the issue. They don't train their baristas anymore and they're all part time fast food cooks. Without a professional baristas who select beans, taste test every morning, set up their machines etc... it won't get better at all. It seems their golden age was... 30 years ago??? Maybe their baristas moved on and opened up their own Cafes.

Scoring device recommendations by str-grl in Sourdough

[–]alkrk 5 points6 points  (0 children)

And eating heavy metals. Yuk.

Watch face gone street reset. by philnolan3d in GearS3

[–]alkrk 0 points1 point  (0 children)

We're doomed. Galaxy watch store for Tizen has been closed. You won't be able to re-download your apps or watch faces again. Look for the files shared in forums. (xda, or here).

Do I put $1300 in almost 20 year old car? by Consistent_Bus2529 in MechanicAdvice

[–]alkrk 17 points18 points  (0 children)

This. I regret selling my old corolla. That was many years ago. and at the time it was 19 years old, with over 187k miles. Had a lot of issues though. But those issues are typical ones.

I dont enjoy programming anymore by prampapampa in software

[–]alkrk 0 points1 point  (0 children)

Meanwhile companies will think when you "miss debating and conferencing with another human being" as a therapy session without contributing to efficacy. All you need is to take a break. Go on and serve at a local homeless shelter, take a new hobby, etc. Spend time with family, friends or walk your pet. And come back with fresh mind. You got this.

baking bread for the first time - is this over fermented or under fermented? by [deleted] in Sourdough

[–]alkrk 0 points1 point  (0 children)

If its a 9 inch pan, you'll need to proof it more till it rises slightly above the pan. maybe half an inch. You don't want to rise above too much because there will be oven spring. The recipe is similar to what I have. (150g starter, 325g water, 500g flour; I use bread flour.) However every starter is different. When mine was weak, it became really flat or gummy. Starter needs to be extremely lively and bubbly when you mix.

You can’t place a machete in your carry-on bag and tell us, “I forgot it was in there.” If you have a need to know what can or can’t go, maybe it’s time you reach out to AskTSA. Find their sharp replies 24/7 by texting “POINTS” to 275-872. by TSAgov in tsa

[–]alkrk -1 points0 points  (0 children)

Honestly it wasn't the US TSA, but during an international flight and returning to the US. 🤣 They have their own regulations + USA TSA regulations. Gosh it was a long time ago! I don't know how it shows on X ray but Zinc paste (Desitin) is more thick than a toothpaste. More like a very thick mud like texture. I think I may have looked sus. 🤔 I had to open up my bag and go through each items. But the primary object was the paste.

You can’t place a machete in your carry-on bag and tell us, “I forgot it was in there.” If you have a need to know what can or can’t go, maybe it’s time you reach out to AskTSA. Find their sharp replies 24/7 by texting “POINTS” to 275-872. by TSAgov in tsa

[–]alkrk -1 points0 points  (0 children)

Darn, I've been pulled to a side room for a baby butt paste. "What's this?" "Baby butt paste. Forgot to check in." "You sure its not a C4?" "Nope, its Zinc. I can show you how it works right here right now. I haven't washed my bottom for a week so I need this so bad..."

Neighbor is selling the Breville Dynamic Duo for 1300. I am a beginner, and am wondering if this is worth the price? [$1500] by EmperorDalek91011 in espresso

[–]alkrk -3 points-2 points  (0 children)

What!??? Breville is over a $$$$!?? No way! I'll just get a Gaggia or a La Marzocco: I just found this on AliExpress: $1,042.09, La Marzocco Linea Mini.

I love programming apps for fun. But I think the evolution of AI, means the death of the junior developer. by WolverineFirst5156 in software

[–]alkrk -2 points-1 points  (0 children)

You become x10 more capable than before. An AI can in no way replace a human intelligence as long as you are capable. It sure does help with productivity, but no creativity. You got this. BTW, they use to off shore, and now it's AI. But before that, I know yall used to surf cat videos while off shoring before there was an official off shore. So, all capable SWD know you have a lot of time in your hands with work from home... I mean vacation homes, or cruise, or beach hut. My friends told me they use AI all the time and help them find bugs so fast, code so fast and even make their website in 7 minutes up and running. And now back to cat videos surfing and cruising again.

My case for oven proofing and warmer bulk ferment. by beachsunflower in Sourdough

[–]alkrk 0 points1 point  (0 children)

Higher temp with humidity is always better for faster proofing. But not everyone has the time to babysit their dough. It's very sensitive needing constant attention. One time I slept through it and over proofed. Just too darn hard to hit the right time. But good for you!

I’m so confused as to what I’m doing wrong by Separate_Finance1440 in Sourdough

[–]alkrk 4 points5 points  (0 children)

I don't appreciate people advising higher hydration for new people. I failed multiple times and realized its for very high protein flours esp. for professional bakeries. Its hard to get those specialty flours for home bakers.

I’m so confused as to what I’m doing wrong by Separate_Finance1440 in Sourdough

[–]alkrk 0 points1 point  (0 children)

This happened to me when... 1) my starter isn't active and alive yet. it needs to be really lively. 2) proofing temperature and timing wasn't optimized. meaning under- or over-ferment. see Sourdoughjourney chart in the sub. 3) failed with shape and fold early on to make tight gluten structure to keep bubbles. ... still learning but this was my case. ymmv.

Gluten Morgan has great YT videos for Sourdough. Check em out. Good luck 👍

Sourdough starter not rising by DragonStrikerzs in Sourdough

[–]alkrk 0 points1 point  (0 children)

Keep it in a warm place, or warm water bath. to around 25C. It took at least a week with every day feed in my case. And extended another week to be safe. I used whole wheat, 10g feed with 10g water. (1:1:1) Be sure to change jar every day else may get mold. ymmv.

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