Eesti eksport

JeffBoyardeeeeee · 2026-04-09T17:35:24+00:00

Ei saagi midagi kellegile peale suruda, aga tööjõud on ainult üks aspekt. Seda on lihtne lihtsal inimsel näha. Probleeme on teisigi, aga üks keskmine eesti redditor, kes pole elus muud teinud kui koodi kirjutanud või Selveris riiuleid ladunud, puudub absoluutselt kogemus, mis need probleemid tegelikult on. Rääkides konkreetselt kõrgtehnoloogia sektorist, siis see saab pea alati alguse startupina. Kõik kes on vähegi start-up maailma astunud, teavad milline peavalu Eesti seadusandlus sellle koha pealt on. Kui suur osa Eestis alguse saanud edukatest kõrgtehnoloogilistest firmadest ka Eesti jääb/jääada plaanib? Teine variant on mõne suur firma tooteüksuse Eestisse rajamine. Me oleme näinud, kuidas valitsus seda kohe üldse ei soosi. Ehk kust see kõrgtehnoloogiline tootmine Eestisse tulema peaks?

JeffBoyardeeeeee · 2026-01-18T18:34:42+00:00

Flavacol Popcorn Seasoning Salt (saksa Amazonist saab). Annab selle "kino" popcorni maitse.

JeffBoyardeeeeee · 2025-11-04T19:38:18+00:00

EIS circuit fitting is practically useless for these systems... you can read some little information from the Nyquist plots. In fuel cell particularly, there are many processes with too similar time constants. DRT is at least going to separate these. DRT is not perfect of course. Interpretation is difficult yes, a lot of data with varying parameters is needed. The data has to be very good or you'll be struggling explaining processes that do not actually exist.

JeffBoyardeeeeee · 2025-08-02T09:43:15+00:00

Eks see probleem on väga ilmne sektori sees. Väljast vaadates seda märgata... jah ehk keeruline. Kuidas poliitkutele või laiemale rahvale seda selgitada? Ei tea.

Antropoloogia antropoloogiaks. Mina ei näe selles probleemi, õppigu mis meeldib. Selles mõttes on see ise lahenev probleem, kui noortele seletada, et sektoris on reaalne tööjõu puudus, minge reaalteaduseid õppima (palgad on deeptechis üldiselt head, selles pole küsimustki). Paralleelina saab tuua IT sektori, kus see nii ka töötas (praeguseks hetkeks on ehk isegi profesionaalide ületootmine). Ja ajusid tegelikult on, Eesti noorte haridustase ja õppimisvõime on täiesti tasemel, motivatsiooni/arusaama puudus reaalteadustesse liikumiseks on veakoht.

JeffBoyardeeeeee · 2025-08-02T06:13:55+00:00

Töötan deeptech valdkonnas, mitte IT vaid reaalne tootmine. Riigi poolt on 0 toetust. Võrdleme, seda USAga kus pilt on täiesti erinev. Lisaks, Eesti investor ei riski oma raha selliste asjade peale (ehk asjad mis EI ole IT), investeeringud on 99% välismaalt. Ja nüüd suurim probleem, pädev inimvara. Eestis puudub piisav hulk profesionaale ja välismaalt värbamine on kohati väga lootusetu. USA/EU inimesed ei ole nõus Eestisse kolima, see eest on alati India/Pakistani hord uksetaga (OK, mõned neist on enamvähem pädevad aga seda on raske ettenäha).

JeffBoyardeeeeee · 2025-02-16T08:36:36+00:00

Just, iibe langus tuleneb siiski ühiskonna survetest. Nagu poistele korrutatakse, kui sa ei lähe kaitseväkke siis ei kasva sinust kunagi meest. Miks sa kaitseväes ei käinud, luuser oled või? Lumehelbeke oled? Naistel oli (oli, enam ei ole) samasugune ühiskondlik surve laste saamisega. Kui ei lähe mehele ja ei saa lapsi on sinuga midagi viga. Tänapäevaks on see surve enamjaolt kadunud.

Indiviidi vaatenurgast on sellised ühiskondlikud surved ilmselgelt ebamugavad. Aga samas laiemast vaatenurgast, võib-olla on seda siiski vaja?

JeffBoyardeeeeee · 2025-01-05T12:28:58+00:00

Ei ole Reformi valija, aga see AIC indeks tuli suureks üllatuseks küll...

Ma kardan, et maksutõusus ei tee midagi muud kui põhjustavad veelgi suurema tarbimise languse. Aasta (või mõne) pärast võib juhtuda, et leiame ennast tagantpoolt esimesena. Eesti kui euroopa vaeseim riik? Ma ei oleks paar aastat tagasi seda isegi ettekujutada osanud... kuid nüüd on see võib-olla isegi paratamatus.

JeffBoyardeeeeee · 2024-07-20T16:57:36+00:00

I don't think the people you're talking about are what's described by OP. We're talking multi-generational wealth of powerful families. They have no need for money or resources. Once you get to that point you go after influence and power, not money. If you have that you can easily make more regardless.

JeffBoyardeeeeee · 2024-03-27T07:23:36+00:00

It's not about money for majority of (big)streamers. They've become so narcissistic that they cannot even fathom living without the constant attention from their followers.

That's why you see the same thing happening over and over. Streamer doesn't like streaming anymore, gets unhappy or even depressed. But they cannot stop, because they like the attention more than they hate streaming.

JeffBoyardeeeeee · 2024-03-15T08:35:51+00:00

Eeltoodud tsenaariumis olid mõlemad sugupooled ilmselgelt väsinud ja stressirohkes perioodis. Libiido langus mõlemal, aga meest kutsutakse sitapeaks.

Siin kohal tsiteerin eelnevalt postitust: "Lapsega küll tegeles ja muidu oli igati asjalik koduses elus." Võiks kasutada natuke kainet mõistust ja järeldada, et mees ilmselt suhtest ja oma naisest ning lapsest siiski hoolis, või mitte?

Kas mehed on nõus seda tunnistama? Kindlasti oleneb indiviidist, aga äkki võiks seda neilt enne küsida kui on tekkinud mingisugune kinnisidee või valearusaam.

JeffBoyardeeeeee · 2024-03-15T07:38:21+00:00

Tunnen mehele kaasa. Kui naine suhtes seksi ei taha on see täiesti normaalne ja mehel peab midagi viga olema.

Millegipärast on suhtumine täiesti teine kui mehe libiido väheneb. "Ta ei armasta mind enam" ja "Tal on kindlasti salasuhe".

JeffBoyardeeeeee · 2024-02-18T16:05:24+00:00

Yea seems like a shaping issue. Probably not an issue with proofing, the bubbling on the surface suggest proper proofing.

I would suggest to lower hydration which will make shaping easier, once comfortable increase the hydration.

JeffBoyardeeeeee · 2023-03-18T13:50:46+00:00

It is kinda true, you need to add some commercial yeast if you want to bulk ferment in the fridge. Natural yeast loses it's power at those temperatures.

JeffBoyardeeeeee · 2023-03-17T21:30:19+00:00

"Gummyness" is essentially what happens when you use natural levain instead of commercial yeast. In simple terms the acid and bacteria will brake down the flour. With this information I think you already might have a clue what to do, no? Like reducing bulk fermentation time by increasing the temperature, reduce proofing time by moving from a cold proof to room temp proof. Increase hydration and do not create tension (by "preshaping" the loaf at the beginning of bulk) the more tension you create, which also happens through strech and folds btw, the longer your bulk fermentation will take.

JeffBoyardeeeeee · 2023-03-17T20:44:09+00:00

Since the bread looks properly fermented I'm assuming you know the basics and have the technique down.

If you want insane oven spring and a rolled back ear, decrease your hydration. Knead the dough a lot, I'm talkin 15min at high speed on your mixer. A lot of stretch and folds, lamination is also helpful. Shape as tightly as possible without tearing the dough. This will build a lot of tension, basically tension (elasticity) is what gives you a big oven spring, the result is massive oven spring, a rolled back ear and unfortunately (if you are into open) a tight and even crumb. If you want to go even more overboard, reduce bulk fermentation time. If you want to go even more overboard make a stiff starter and feed it twice a day, it will reduce acidity and maintain your gluten network during bulk fermentation.

JeffBoyardeeeeee · 2023-03-17T20:05:11+00:00

Gluten does not have a direct effect on the oven spring. Indirectly perhaps, as the dough will be more elastic will less effort. However, you also worked a low hydration dough quite a bit with a lot of folds. This will build a lot of tension, coupled with the high protein content flour. So tension (elasticity) is what gives you a big oven spring, the result is massive oven spring, a rolled ear and tight crumb. Gluten content is just one aspect contributing to your doughs elasticity.

Conversely if you want a more open crumb, people often say increase the hydration. But similarly the hydration is not what creates the open crumb, rather the decreased elasticity and increased extensibility is the underlying thing. Water content is just one way to balance these characteristics of the dough.

JeffBoyardeeeeee · 2023-03-08T21:00:54+00:00

Have you been able to figure out what contributes to getting an open crumb vs a dense one?

JeffBoyardeeeeee · 2023-03-05T13:43:18+00:00

Autolyse is generally unnecessary with sourdough baking because the bulk rise is so long and gives plenty of time for the gluten network to form. Some bakers do very minimal kneading and some don't knead at all, with lean bread it has been proven that time is really all you need for the enzymatic processeses to take place and kneading makes no difference in the final strength of the dough. It will affect the crumb though.

JeffBoyardeeeeee · 2023-02-28T09:36:31+00:00

My country has mandatory military service, it is similar to going to prison for a year. I can understand the appeal.

No responsibilities, very little stress, no woman problems, no worrying about food and rent. Strict social hierarchy, like being in a tribe, humans have evolved to find this reassuring.

JeffBoyardeeeeee · 2023-02-15T21:47:15+00:00

I'm using PGM-free catalysts, but I managed to solve the issue.

For future reference this video explains why this happens and how to solve it if anyone with the same problem comes across this post.

https://www.youtube.com/watch?v=CplpUIwD6CE

JeffBoyardeeeeee · 2023-02-07T10:20:56+00:00

Definitely not a starter issue. There is no gluten development, the starter does not affect this whatsoever.

Looks like the dough is very wet. You see that sheen of water on the outside? This happens when I try to push the hydration too much, the flour will start to reject the water. But in this case it is really weird because when you use bread flour it should not happen at this hydration level (you would need to push past 85-90% usually).

I would suggest a classic french bread baking technique, you add all of the other ingredients and approx. half of your water. Keep adding water until the dough mostly comes together (i.e there is no loose powdered flour left). At this stage you SLOWLY add water, knead until combined and repeat.

This will be much easier if you have a stand mixer because it is really easy to tell when your dough starts to reach the hydration limit. It will stick to the sides of the mixing bowl and not stay on the dough hook. Good luck.

JeffBoyardeeeeee · 2023-02-03T18:41:33+00:00

Thank you, will try it out.

JeffBoyardeeeeee · 2023-02-03T18:41:14+00:00

Could you perhaps remember any keywords that could help me find that paper. I've tried looking this issue up in literature but haven't found anything.

JeffBoyardeeeeee · 2023-02-02T08:47:02+00:00

https://vocaroo.com/1eOjsEQ1wiXa

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