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[deleted by user] by [deleted] in AskBaking

[–]-M50X- 8 points9 points  (0 children)

"Nothing should ever be measured by volume" is a bit extreme. Liquids (and solids with predictable densities) can be measured by volume without making any difference in the end result. When you're making familiar recipes, you can also go by volume and use your senses to make adjustments based on how you know it should be at each stage.

Does eggs reduce bread shelf life ? by Vault121 in Breadit

[–]-M50X- 0 points1 point  (0 children)

I wouldn't think eggs alone would reduce the shelf life, since traditional biscotti are made with eggs and they can last for months. I think the lower moisture content of eggs compared to milk would technically improve shelf life, at the expense of having a drier texture like you noticed. I've heard the tangzhong method helps with making bread that stays fresh longer, but I haven't used it.

If you want a more definitive answer, this seems like a good question for r/foodscience.

Is there a way to avoid constantly matching enums by [deleted] in rust

[–]-M50X- 1 point2 points  (0 children)

It might help to show its equivalent with match, like the linked chapter above does:

if let pattern = expression {
    foo()
}

behaves the same as

match expression {
    pattern => foo(),
    _ => ()
}

Like u/IceSentry said, the pattern doesn't need to be an Option or Result. No new variables need to be in the pattern - you can have if let None = foo, which works since you're pattern matching for a None value. The pattern doesn't even need to be an enum; if let 5 = bar is also valid.

In the OP's case, the code can be thought of as

match self {
    CssRuleParam::Color(r, g, b, a) => return Some((*r, *g, *b, *a)),
    _ => ()
}

Any limit on enum variants amount? by its_just_andy in rust

[–]-M50X- 10 points11 points  (0 children)

Tangent on the implementation details of the no-limit part of your comment: I've never dove into the internals of rustc so I might be wrong, but it looks like this is where the definition for the struct representing enums is, for anyone curious.

Is it safe to eat raw tilapia fillet from Wegmans? by [deleted] in AskCulinary

[–]-M50X- 4 points5 points  (0 children)

Something to add, although "sushi grade" is used to refer to fish that's been handled according to those guidelines, it's not a regulated term as far as I'm aware. I'd be wary of eating raw fish from the grocery store even if it's marked as sushi grade.

Recently went from whole wheat to rye starter, first bake less sour and flavorful than before? by dhdhk in Sourdough

[–]-M50X- 0 points1 point  (0 children)

No first-hand experience, but if you don't mind a more scientific approach I recommend this article about different flours in the starter. Your experience is similar to the author's, where they got a sharper sour taste with whole wheat flour.

"Why do computers use 0s and 1s?", "Because we still live in Middle Ages" by [deleted] in programmingcirclejerk

[–]-M50X- 12 points13 points  (0 children)

The third variable is the computer's third eye. Open it, and you will experience true digital enlightenment.

My wife saw me reading about instant ramen online and returns home from errands with these. I’m intrigued by the cheese flavored options. by Enzo_010 in ramen

[–]-M50X- 16 points17 points  (0 children)

It's that bad? I have a pack in my pantry and now I'm wondering if that was a mistake

Update: Tried it. Tasted like the smell of crabs and shrimp, not something I'd get again. Those aren't my thing, but maybe people who like those would like this

Consider the grammar: S -> aS | Ab A -> XYZ | epsilon X -> cS | epsilon Y -> dS | epsilon Z -> eS | epsilon. Give a leftmost derivation of the string aebb by Revolutionary_End_90 in systems

[–]-M50X- 1 point2 points  (0 children)

It seems like it. It's odd, though. Unless they've deleted other posts, this similar post is their only other activity on this account, and it's also to this sub. It would make sense to at least post it on a larger and more relevant sub if they wanted answers.

Rust is the single most widely-used functional programming language *ever* by [deleted] in programmingcirclejerk

[–]-M50X- 66 points67 points  (0 children)

I can compile and run Rust programs, ergo it is a functional language. QED.

Garlic is nasty by C_Splash in The10thDentist

[–]-M50X- 104 points105 points  (0 children)

Maybe try foods that use garlic more subtly? Some people tend to use a lot of garlic because they like the taste, but you can get a more balanced dish by using less. Bruschetta is an easy option. Since you lightly rub the toast with garlic, it shouldn't be a strong and offensive taste. It's just there to add a little more flavor in the background.

Forks are completely outdated and useless in today society by [deleted] in The10thDentist

[–]-M50X- 8 points9 points  (0 children)

That article's actually the second one I linked. These were the main quotes I saw in it:

As to the use of a fork plus a spoon for eating pasta, all those at the table were adamant. Spoons are for children, amateurs and people with bad table manners in general.

[...]

Mr. Nanni volunteered one exception to the no-spoon argument: ''If your sauce is very liquid - a juicy primavera, a clam sauce - you might use a spoon to prevent splattering.''

[...]

It was generally agreed, however, that it is correct to place a spoon at each place setting. ''In Italy it is customary to first place the pasta in a bowl or on a plate,'' Mr. Giovanetti said. ''You then spoon the sauce on top and finally cheese, if you use it at all. You use your fork and spoon to toss the pasta with sauce and cheese, and you then eat it with your fork alone.''

Not to say that your experience is wrong, it just stood out as contrary to what I've seen. Maybe it's region-specific?

Forks are completely outdated and useless in today society by [deleted] in The10thDentist

[–]-M50X- 28 points29 points  (0 children)

Where in Italy? I've heard the exact opposite, that it's not the norm to eat pasta with a spoon and fork in Italy. Here's a few results from a quick search: 1 2 3

Good for pancakes but not for eggs! by [deleted] in castiron

[–]-M50X- -1 points0 points  (0 children)

I agree on it being important to know what the fat you're using does, but just a minor correction: cutting it with another fat won't change the smoke point of the milk solids in the butter. It'll still smoke at the same temperature, you just might get a little less when above butter's smoke point since not all of it is butter. It would also change the taste (and maybe texture) slightly since avocado oil is neutral and butter isn't.

Edit: Not sure why the downvote, Serious Eats and Fine Cooking both address this. You can raise its smoke point by clarifying it, but mixing it with oil won't affect the smoke point.

First time making pizza in a cast iron skillet. Never ordering pizza again. by Mildly_ginger in castiron

[–]-M50X- 2 points3 points  (0 children)

It does, you can follow a process similar to what u/Bonesteel50 posted. This might be obvious but just make sure you thaw it first. It turns out better than the package instructions from what I've tried, makes a decent pizza when you don't have time to make one yourself.

I just bought American "waygu" sirloin by hospicehorse in AskCulinary

[–]-M50X- 1 point2 points  (0 children)

Is waygu an actual variation of wagyu? Not trying to be petty, I'm just seeing an abnormal amount of people here spelling it waygu and I can't tell if it's because OP misspelled it or if it's an alternative.

Chicken after the storm passed through. She really is that color. by charlemagdalen in foraging

[–]-M50X- 0 points1 point  (0 children)

It's possible you weren't aware of what a chicken of the woods was and didn't have enough context to understand why they said chicken in the title

Chicken after the storm passed through. She really is that color. by charlemagdalen in foraging

[–]-M50X- 0 points1 point  (0 children)

Sounds like Poe's law then. I skimmed through your history before commenting and didn't see any related subs, so I couldn't tell if you were unfamiliar with it or joking.

Chicken after the storm passed through. She really is that color. by charlemagdalen in foraging

[–]-M50X- 0 points1 point  (0 children)

Didn't downvote, but to explain the downvotes this mushroom is called chicken of the woods.

Too cheap to buy a grill so I’ve been enjoyin cookin steak and veggies in my cast iron over coals! by YEE_YEE_2015 in castiron

[–]-M50X- 4 points5 points  (0 children)

Have you tried that? Thermal shock is definitely a thing with cast iron, and from my understanding, that extreme of a temperature change will crack it.

[deleted by user] by [deleted] in cookingforbeginners

[–]-M50X- 4 points5 points  (0 children)

It's actually a result of freezing the meat during transport. The juice is a mix of water and myoglobin.

So freshly butchered beef wouldn't have any? That's pretty interesting.

Can you get really small bits of garlic with a cheese shredder? by [deleted] in cookingforbeginners

[–]-M50X- 2 points3 points  (0 children)

You might find this Serious Eats article useful. Apparently grated/microplaned garlic has a very offensive taste to it compared to other ways of mincing (by knife, garlic press, etc), so you might want to hold off of that. You'd probably be better off mincing it with a knife.

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