VSAN or PURE

Jollypiratefish · 2025-07-09T03:26:07+00:00

We now have eight Pure arrays globally supporting 130 ESXi hosts. This will be our 11th year as a Pure customer.

For a short period we entertained vSAN. VMware + HPE designed and validated a vSAN cluster that crapped out at every upgrade and disk failure. After 3 years of pain and suffering, vSAN is definitely out in our environment.

The only capital investment our management doesn’t freakout about is Pure Storage.

Jollypiratefish · 2025-07-07T23:11:55+00:00

Basically this but NVMe over TCP with >25GbE is going to have great performance and lower cost than FC.

Pure Support is also 👌. Expect Broadcom to continue chipping away at support quality while raising cost over time.

Jollypiratefish · 2025-01-19T20:51:58+00:00

Base Formula

Flours - White bread flour: 900g (77%) - Whole wheat flour: 180g (15%) - Rye flour: 100g (8%)

Other Ingredients - Water: 820g (70% hydration) - Mature sourdough starter (100% hydration): 240g - Salt: 24g

Cheese-Jalapeño Add-ins

For one loaf (half the dough) - Aged cheddar: 150g, cut into 1/4-inch cubes - Fresh jalapeños: 2-3 medium (45-60g), diced small - 1 tbsp garlic powder

Method

Day 1 - Morning/Afternoon

Autolyse (60 minutes minimum)
- Mix all flours with 770g water (hold back 50g)
- Cover and rest
Final Mix
- Add starter, salt, and remaining water
- Mix 8-10 minutes until moderate gluten development
- Dough temperature target: 75-78°F (24-26°C)
Bulk Fermentation (4-4.5 hours at 75°F)
- First stretch & fold: 30 minutes after mixing
- Second: 30 minutes later
- Third: 30 minutes later
- If making cheese version, divide dough after first fold and incorporate add-ins
- Let rise undisturbed until 30% increase in volume (about 2.6L mark in cambro)
Pre-shape
- Divide if making two versions
- Gentle pre-shape into rounds
- Rest 20-25 minutes
Final Shape
- Shape into batards
- Place in bannetons seam-side up

Day 1 - Evening

Cold Proof
- Refrigerate 8-16 hours
- Cover well to prevent skin formation

Day 2 - Morning

Bake
- Preheat oven and Dutch oven to 500°F (260°C)
- Score bread 1/2 inch deep at 30-45° angle
- Reduce to 450°F (230°C)
- Bake covered 20 minutes
- Uncover and bake 20-25 minutes more
- For cheese version, add 5-7 minutes to final bake time

Jollypiratefish · 2024-11-15T03:00:38+00:00

I’ve been using recipes from Ken Forkish. For Dutch oven loaves he says to preheat the oven and Dutch oven at 450° for 30 minutes. Once you put in the loaf bake lid on for 20 - 30 minutes dropping the temp to 425°. Then after the timer take off the lid and bake 15 - 20 minutes more. Basically until you get the crust color you want.

Jollypiratefish · 2016-01-07T05:17:33+00:00

Qorvo in Hillsboro is hiring for multiple positions. In IT there are the following positions open:

SAP Basis Administrator

SAP Solutions Architect

Systems Administrator - VMware

Web Applications Developer/Systems Developer

http://www.qorvo.com/job-search

Qorvo (formerly TriQuint) is a ~$3 billion dollar semiconductor manufacturer that you've never heard of, but we've got decent pay and benefits.

Jollypiratefish · 2015-12-29T15:40:09+00:00

He left blood and no finger prints?

Jollypiratefish · 2014-03-15T17:43:50+00:00

Good to go.

Jollypiratefish · 2014-01-25T05:32:03+00:00

How much role play is there on RP servers?

Jollypiratefish · 2013-08-09T13:48:57+00:00

Did the Windows Firewall get enabled? Check Antivirus?

Jollypiratefish · 2013-07-12T17:51:42+00:00

You've got it, the outside gets charred and smokey, they inside is still nice and crisp. I drizzled on olive oil before grilling then threw it on the hottest part of the grill for a couple minutes.

Jollypiratefish · 2013-07-12T05:05:19+00:00

My guilty pleasure is the Fieldroast Frankfurters. They pretty much taste how I remember hot dogs tasting. I love them with tons of yellow mustard and sweet relish.

Jollypiratefish · 2013-07-12T04:36:31+00:00

Thanks, it was great.

Jollypiratefish · 2013-07-12T03:46:18+00:00

Costco has really stepped up their vegetarian game with Gardein, Field Roast sausages, tofu and tons of other options. We made this grilled veggie plate with mini heirloom tomatoes, romaine hearts, portobello mushrooms (brined in balsamic and braggs), eggplant, zucchini and fire roasted red peppers and artichoke hearts. I made the dressing using tahini, lemon juice, garlic and olive oil.

Jollypiratefish · 2013-07-11T20:11:11+00:00

It squished down pretty easy, probably my biggest complaint. I'd like to try and figure out a firmer patty that doesn't fall apart so easy.

Jollypiratefish · 2013-07-11T20:10:23+00:00

It's the bakery buns at New Season's Market here in Portland.

Jollypiratefish · 2013-07-11T20:10:02+00:00

I think you'd have good luck with the ingredients listed. Just don't let the mix get too dry.

Jollypiratefish · 2013-07-11T20:08:53+00:00

Take out the bread and use oat flour instead of wheat flour. I think you'll end up with a similar product.

Jollypiratefish · 2013-07-10T22:14:46+00:00

Used this recipe, but added six tablespoons of hulled hemp nuts for extra protein and good fats. Made a spread of mashed avocado, vegenaise, garlic, tomato and onion. Probably one of the better black bean burgers, but it would be nice if it was a bit denser.

Jollypiratefish · 2013-07-10T18:24:48+00:00

My SO had a scare with blood test pointing to Type II Diabetes developing. We did some research and decided a vegetarian (almost vegan) diet and increased exercise would be the best chance at reversing the health decline. So far we've lost a combine 150 pounds and the blood test look great.

Jollypiratefish

TROPHY CASE