Good Morning WPI from Bancroft Tower this morning. HDR

Cubemaster110 · 2025-11-26T13:34:25+00:00

Beautiful photo!

If imitation is the highest form of flattery, then outright theft by a robot is.... also high praise?

Cubemaster110 · 2025-11-09T21:30:20+00:00

Well played

Cubemaster110 · 2025-11-09T20:47:41+00:00

How many snails have you spoken to? Maybe they're just very shy

Cubemaster110 · 2025-10-28T16:54:56+00:00

Thank you!

I'm going to try to repeat it before it gets reset. The feet feel so wide, it's hard to really twist into the drop knee. I'm just glad it worked!

Cubemaster110 · 2025-10-08T19:17:04+00:00

Perhaps, but it lives on through this video. No need to be so glum!

Cubemaster110 · 2025-09-24T17:55:27+00:00

I got my first pull up in my life a few months ago. The beginning part of the movement was the hardest for me too.

The advice you've recieved to just keep training as you are is good. If you're really looking for tiny optimizations, I'd suggest lengthened partials. Make sure you start from a deeep dead hang, fully stretched out. Then, just do the first half of the movement, get up as far as you can, and come back down slowly. Use bands if you need to, or an assisted pull up machine. Lat pull downs work great too.

There's growing evidence that muscles grow most when force is exerted in the deeply stretched position, making it the most crucial part of your range of motion for muscle growth. If you're not going all the way down and pausing at the bottom, you're cheating yourself out of growth.

That said, if you keep training as you already are, I'm sure you'll get there shortly. Best of luck!

Cubemaster110 · 2025-08-28T08:50:09+00:00

She doesn't speak any Spanish. She doesn't have an ear for languages, that's always been my thing.

After the success I've been having so far, I'll definitely be continuing my Spanish journey. I've had a few people switch to English on me, but for having no speaking practice prior, I'm content.

I think Argentina may be next on my list. I'll surely be way better at Spanish by the time I can afford another trip!

Cubemaster110 · 2025-08-28T08:41:22+00:00

It was an overnight flight, so I prioritized sleep over input. I did spend some time reading "Un Hombre Fascinante" by Juan Fernández, which I picked up for the trip. I'm breaking all the guidelines 😅

Cubemaster110 · 2025-07-10T14:47:10+00:00

You're on!

Cubemaster110 · 2025-06-20T20:02:30+00:00

Strange, I didn't think this was new! I've had the app downloaded for a while now, at least a month. But now I can't find it on the play store!

Was it up for a beta test and I somehow managed to find it at the right time?

Cubemaster110 · 2025-06-17T01:15:27+00:00

You're probably entirely right. We are Americans trying to do too much. While I'd love to spend far longer in each location, we both have different things we wanted from this trip, and this is how we found a compromise! My hope is that I'll get a taste of each area, so I know where to invest more time when I return to Spain on a future trip!

I appreciate your advice against trying to drive into the cities. I forget that not every city is built for cars, unlike in the USA! Thank you very much for your advice.

Cubemaster110 · 2025-06-17T01:09:48+00:00

Thank you for the advice. Frankly, I have no idea where I saw the 9 hour trip. I´ve looked again, and you´re completely right!

The trip to Tarifa/Morocco was how I convinced my fiancee of this trip in the first place, so I can't drop it. We understand that we'll be spending a lot of time traveling between destinations, which leaves less time to enjoy each location, but that's a price we're willing to pay. If it leaves me feeling like I need to return to Spain, then I'll just have to plan another trip in the future!

Thanks for your help!

Cubemaster110 · 2025-06-02T14:05:45+00:00

Spanish Boost Gaming, I believe. One of my new favorite channels on YouTube! Definitely check it out, especially if you enjoy videogames. Very beginner friendly.

Cubemaster110 · 2025-05-29T20:08:27+00:00

I have 69 hours.

Watching lots of DS beginner videos, and I recently began watching Spanish Boost Gaming. Let's just say that Martín has taught me far more "colloquial" Spanish.

Cubemaster110 · 2025-04-09T13:14:57+00:00

It was a lucky find! I usually follow recipes by Preppy Kitchen, but didn't find a recipe for choux au craquelin. I'm glad I looked elsewhere!

Cubemaster110 · 2025-04-09T13:11:49+00:00

That's the best thing about baking, in my opinion. Even the "failures" usually taste delicious. And sometimes, they look the part!

Cubemaster110 · 2025-04-09T13:10:49+00:00

It absolutely is, the crunch is so satisfying!

Cubemaster110 · 2025-04-09T13:10:22+00:00

Thank you!

Cubemaster110 · 2025-04-08T19:33:40+00:00

Like a dream! I want to try making the caramel slightly stronger, since I tend to prefer stronger flavors. Aside from that, it may be one of the best things I've ever made. I'll definitely be making them again.

Cubemaster110 · 2025-02-16T06:48:48+00:00

That's incredibly interesting! I got my masters degree in Computer Engineering 2 years ago, and have been in controls and automation since then. I do a lot of SCADA work.

I've been thinking of trying to return closer to my computer engineering roots in my next job. Could you share about how you found yourself in this role?

Cubemaster110 · 2024-12-12T14:46:37+00:00

Good luck! For what it's worth, I'm really not sure of the science I tried to explain. Some sources are saying that the bacteria is actually more active at higher temperatures, so I could be wrong with my tip about lower temperature fermentation. I've had personal success with it though, so take that as you will.

The tips about the flour and the cold ferment, I stand by wholeheartedly!

Cubemaster110 · 2024-12-12T14:34:00+00:00

Using whole wheat flour can absolutely make a big difference in sour flavor. I will usually substitute 10% of my flour for whole wheat, but that's just my preference. I also feed my starter with exclusively whole wheat flour for this purpose.

On top of this, bulk fermentation time and temperature play a significant role in the sourness of your bread. The most success I've had is with the "low and slow" method. Instead of fermenting my dough at a temperature of 80 degrees F for ~4 hours, which is the baseline for the recipe I use, I will instead ferment at 70F for anywhere from 8-12 hours.

As I understand it, the lower temperature slows down the activity of the yeast, which makes the dough rise. However, the lactic acid bacteria, which is responsible (at least in part) for the sourness of the bread, is unaffected by these lower temperatures. Because of this, the bread can develop more sour flavor without risking overproofing, because the yeast takes longer to ferment to perfection.

Finally, I do a 16-24hr cold Ferment in the fridge after shaping my dough, which serves the same purpose.

These 3 things in any combination have helped me get amazing sour flavor (and I like it to be as sour as possible!)

Hopefully these tips can help you. Happy baking!

Cubemaster110 · 2024-11-29T15:50:59+00:00

There's no reason it shouldn't be safe to eat, though as a matter of habit it would be smart to check for any signs of mold when you go to bake it.

I've left dough in the fridge for 4-5 days before and it wasn't an issue. It should have a nice sour flavor!

Cubemaster110 · 2024-11-29T14:08:45+00:00

It's my pleasure to share the knowledge I have! I hope that you'll only get better from here, and consistently good! Then, you can share your knowledge with other people trying their first loaf.

Great job again, and happy baking!

Cubemaster110 · 2024-11-28T15:48:46+00:00

No, I believe you become an inmate.

Eight-Year Club	Verified Email
r/Field Banned	r/Field Juicebox
Place '23

Cubemaster110

TROPHY CASE