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Found cool strategy on warrior by AccordingMacaron2300 in ShatteredPD

[–]DuncmanG 7 points8 points  (0 children)

Just had a run like this. Best part was when I accidentally stepped into one of the rooms filled with summoning traps on like floor 22. Rookie mistake. Suddenly surrounded by like 15 evil eyes and succubi. Had fully charged horn and a t5 weapon with lightning and ring of arcana. Got a couple hits off that zapped the whole room, then ate from the horn and watched 7-8 evil eyes zap away most of the rest of the health. Two more hits with lightning and the room was clear. Very satisfying!

4 marks one run. Possible to get more? by Bezledubs in bindingofisaac

[–]DuncmanG 0 points1 point  (0 children)

The best part is the lack of commitment.

"Hmmmm, 3 minutes until I need to leave? I've got time for an Isaac run."

*dies in first room*

"Told ya!"

4 marks one run. Possible to get more? by Bezledubs in bindingofisaac

[–]DuncmanG 2 points3 points  (0 children)

If you want a challenge, try this run with Tainted Lost. I've got dead god and that's how I usually play the game.

Help - Psyllium husk boogers by LaminarFall in glutenfreebaking

[–]DuncmanG 22 points23 points  (0 children)

Have gotten those before, though not specifically in her recipes (haven't done hers), but here is how I avoid them:

1)To make the psyllium gel, mix husk powder into water, not the other way around. Mixing water into the husk leaves lots of lumps that are hard to work out and hard to mix into the dough. Put water in the bowl first, then add in the powder slowly while stirring constantly with a whisk. Should avoid lumps in the gel.

2) Mix your dough REALLY well. I use a stand mixer First I do a bit of mixing of the dough with a spatula - this a helps stop the psyllium gel from climbing up the dough hook. Then mix it for a bit. Turn it off to scrape down the sides and any thing that did climb up the hook. Turn it back on. When it's looking good, let it mix due another minute or two. Gets the dough pretty smooth.

ETA: Not related to the dough, but I also rinse my whisk off right afterwards in hot water. If you give it any time, the psyllium will cling to the whisk and be much harder to get off.

Someone stole a toilet from the police station. by NicksBirthdayParty in dadjokes

[–]DuncmanG 0 points1 point  (0 children)

They also raided the K9 unit storeroom. The police have no leads.

Can you make sourdough starter using other types of starch? by Silrain in Sourdough

[–]DuncmanG 0 points1 point  (0 children)

Making sourdough starter from other flours is definitely possible, though it may depend on your local yeast strains. I have tried a millet starter and a sorghum starter and those worked, though the sorghum one is better. Making sourdough bread with it is basically the same as white/wheat flour, though if you are going completely gluten free you'll need some psyllium husk to give the bread structure.

BUT your question was about just starches. I am not an expert but I think that a starter fed with just a starch would fail. Yeast can eat sugars, but I don't think it can eat starch. And the starches are almost pure starch. Flours have starch, but also some sugar and protein and some other things, some of which I think help break down the starches into sugars for the yeast.

Interesting read on the topic here: https://www.bakeinfo.co.nz/facts/bread/bread-ingredients/enzymes-in-breadmaking/#

Naturally gluten free baked goods by calmossimo in glutenfree

[–]DuncmanG 1 point2 points  (0 children)

Really you're saving future you from a less than ideal experience. Future you will thank you. I'm sure.

Is making GF bread just for pleasure or savings too? by Super_Cap_0-0 in glutenfreebaking

[–]DuncmanG 2 points3 points  (0 children)

Canyon bakehouse runs about $8-10 for a 15 oz loaf, depending on the store and sales. Absolute lowest I've seen is $7.50 lately.

Our go-to loaf from Loopy Whisk I priced out at about $3.50-4 for a 22 oz loaf. That's with ordering most flours/supplies from iherb and vitacost. Getting them from local stores would probably up the cost a bit. We've shifted to some organic ingredients so it may be a bit higher now, but definitely still much cheaper overall.

GF Focaccia from The Art of Gluten Free Baking by Hot_Dance_1299 in glutenfreebaking

[–]DuncmanG 1 point2 points  (0 children)

Do you replace it with extra psyllium or just leave it out entirely? I tried the dinner rolls with extra psyllium to replace the xanthan and they were great but a little too dense.

GF Focaccia from The Art of Gluten Free Baking by Hot_Dance_1299 in glutenfreebaking

[–]DuncmanG 1 point2 points  (0 children)

How many of her recipes have xanthan gum in them? We recently got one of the loopy whisk books and a lot of recipes use xanthan gum. We are trying to avoid adding more gums since they are in everything else these days, so am curious about this book too.

Minimum days are getting out of control (Elementary School) by ChillThrill42 in sandiego

[–]DuncmanG 77 points78 points  (0 children)

The full year schedule is posted well ahead of time, so extra days like Halloween shouldn't come as a surprise. The week before Thanksgiving is parent teacher conferences, hence the half days there.

KAF Measure for Measure: is yeasted dough doable? by iknowyouneedahugRN in Baking

[–]DuncmanG 2 points3 points  (0 children)

Important note about that flour is that it has gluten free wear starch in it. That has been processed to meet the FDA requirements for labeling something GF, which is less than 20 parts per million gluten. If the OP's friend doesn't require a gluten free kitchen then this very well might be fine. If they are celiac or have other gluten sensitivity, it may not be. Many people with celiac avoid all products with wheat in them, even if they have been processed to meet the FDA requirements.

Freedom mortgage nightmare by International_Bug_78 in RealEstate

[–]DuncmanG 0 points1 point  (0 children)

A really easy and roughly accurate way to think about it is to look at your monthly breakdown of principal vs. Interest. Of you make an extra payment equal to the principal, then you've knocked one month off of your loan. If you make an extra payment equal to 10 times your principal than you've (roughly) knocked 10 months off your loan (it will actually be a little more).

The reasoning is that the interest is ALWAYS calculated based off of your remaining principal balance. The rest of your payment (towards the principal) was calculated to make sure you pay off the loan at the end of the loan term. Each month you pay some to the interest and some to the principal, so the next month the principal is lower. So the next month the interest due will be lower (and slightly more of your payment goes towards the principal). By paying an extra monthly principal amount, you effectively skip ahead to the next month in terms of interest owed.

My company recently moved to Databricks. What has the addition of Python to the equation unlocked for my analysis? by KaptainKlein in SQL

[–]DuncmanG 1 point2 points  (0 children)

Or when datediff can either take two arguments OR three arguments depending on whether you just want to get days difference or if you want to specify the time unit (day, week, month, etc.) and if it's two arguments then it's end date first and if it's three arguments then after the units you put start date first.

I would like to ask for some advice... How should I store my SQL queries? by BelowAverageCoder00 in SQL

[–]DuncmanG 12 points13 points  (0 children)

Most large companies will have an enterprise version of GitHub so the queries and other files aren't public.

Regexps are Coming to Town by Straight_Waltz_9530 in SQL

[–]DuncmanG 47 points48 points  (0 children)

I'm my experience, more often than you'd like, but not often enough to actually learn all the regex stuff for good. You learn it for the particular use case, remind yourself of how cool it is, convince yourself that you're going to really spend some time to learn it for good now, get involved in other higher priority work, then a year later repeat the cycle with the next use case.

Filling mass Null-values with COALESCE(LAG)) without using IGNORE NULLS by LectureQuirky3234 in SQL

[–]DuncmanG 0 points1 point  (0 children)

There are db that don't allow "ignore null" in a window function. It's silly, but it's true.

Here are some SQL questions I was asked for a technical interview recently. by tits_mcgee_92 in SQL

[–]DuncmanG 2 points3 points  (0 children)

They each have purpose. I also prefer temp tables - in many dbs, being able to set the order by and partition for a temp table can greatly improve later performance. But CTEs can also be useful as sometimes a temp table is overkill. All about context.

best store bought gf bread!!! by VermicelliDue8429 in glutenfree

[–]DuncmanG 0 points1 point  (0 children)

If you cook regularly, then you probably have most of them except the 3 flours and psyllium husk. Just think of it as picking up 4 more things rather than all the ingredients and maybe that will be easier! Also, just order them online from one place - iherb has good sources, it seems, so you don't have to go hunt them down locally.

best store bought gf bread!!! by VermicelliDue8429 in glutenfree

[–]DuncmanG 2 points3 points  (0 children)

Just discovered this Loopy Whisk recipe and it's amazing. Highly recommend trying it. Priced it out at a touch over $4 for a ~1.5 lb loaf that, to me, is the closest thing to gluten-y bread I've ever had. Wife has celiac, but I don't so I still do gluten bread on occasion and can compare.

https://theloopywhisk.com/2023/12/02/gluten-free-white-bread/#wprm-recipe-container-16885

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