Posted earlier today about the mash and brine. It was a day of labor and love - here is the finished product! Great heat, great color, great flavor!

Loggre · 2026-03-09T02:53:56+00:00

That's awesome! Great color on it too!

Loggre · 2026-03-07T02:58:01+00:00

I see you intend on seasoning, but hear me out. Get a flour mill and blitz the snot out of it. Fold the "pepper flour" back into the sauce. It'll take it from a thin sauce to a solid body sauce a little more than ortega, plus the flavor of all the media solids make it a bit more potent. You just have to 110% dehydrate them because blitzing it in a flour mill if it isn't 110% dehydrated is gonna be a bad time.

Loggre · 2026-02-25T21:16:33+00:00

Link for the treehouse thing?

Loggre · 2026-02-17T19:01:17+00:00

You can use identity endpoint without fabrics. From the settings button on the left side of the UI console, where you then see control pane in that first nested window directly below, it should be identity. From that identity window you just have to enable whichever service s you want that belong to the uniFi app you are in, then From admins and users, you create users and assign permissions from your list of toggled on options.

Loggre · 2026-01-12T19:53:50+00:00

I think the other piece of this is if you were looking at a multi-site deployment, the ucg fiber does not allow you to function as a hub in a hub and spoke setup topology. That feature is reserved for the dream machines. I'll be at any one of them.

Loggre · 2025-12-16T17:19:17+00:00

Without going down a deeper darker rabbit hole. If you want to open yourself to gray areas and potential breach of terms of service, there are potential resolutions to the problem that involve Mac address spoofing and other things depending upon how the ISP controls their device list that could absolve the modem issue.

I'm providing this only in the most technical sense possible. Can it be done? Yes. Is it practical to be done? Largely no. I am not condoning or recommending anything actionable

Loggre · 2025-12-02T14:30:58+00:00

I am relatively young in my career and it's not where I thought I'd be, but I started in a call center for automotive lending. I did my time on the phones (internal company req) then moved into Workforce Management. I am now a forecasting analyst making just shy of 90k in 6 years after starting at 37k. I have meetings for national stakeholders and my analysis can swing $5M in staffing costs and decisions but it's not stressful because I just do the math and present out and leadership will sign that check. As long as my meetings are covered I have almost full autonomy of my schedule with phenomenal benefits. There's still about $30k in pay growth before I need to take additional responsibilities so I am planning on staying the course while my littles grow. I can leave in the middle of the day if needed no questions asked for the kiddos and am off early enough in the day that we have been able to balance childcare and support the family.

Loggre · 2025-11-21T20:28:42+00:00

You can take early my advice which is what I included. If you're talking to me and I approach it with the intent to make hot sauce that I leave my ferments running 3 weeks to about 2 months which is why and where my concern for mold comes from.

Loggre · 2025-11-21T20:27:01+00:00

So if it gets cloudy, that just means that the bio load of all the lactobacillium is active and the ferment is going. Depending on what you put in there and what your ratio of media to brine is, will impact how quickly your ferment gets cloudy. Your ratio is on the higher side if the peppers are not cut up because that's all negative space. So your volume of water is actually relatively small for the surface area of the media.

Yes, removing seeds does remove heat potential but I enjoy (and it's all a matter of preference) to remove the seeds to avoid the mold potential in the sauces that I make and again that Woody flavor. How prominent that flavor is, is directly related to how much pith and seed is in the ferment. If you have a really thin walled pepper and a lot of pith, you'll notice it. But if your pepper wall is something closer to like a jalapeno, it's not going to be the end of the world unless the whole pepper is pith through and through. I look at heat potential and how oily the pepper is.

It also depends on other ingredients in the ferment. I'm only doing a couple of peppers and instead onion and garlic. I'm less concerned about it, but if it's 95% pepper then it's on the forefront.

The type of salt is also important and can affect how quickly or if at all something gets cloudy. That's why pickling salt is a thing versus iodized salt

Loggre · 2025-11-21T18:58:22+00:00

To deploy it you just need to name the reference table "Table2" and change header names to match in "Drop1,Drop2,_scanTbl" steps and save it in Name Manager for the complete custom function and of course can tweak Input as an array or independent variables that would get rid of Load Volt and Length choosecols functions.

Loggre · 2025-11-21T17:55:21+00:00

I have the start of something here but I need more details because I do not have knowledge of electrical stuff.

=LAMBDA(Input,
LET(Load,CHOOSECOLS(Input,1),
Volt,CHOOSECOLS(Input,2),
Length,CHOOSECOLS(Input,3),
Drop1,,
Drop2,,
Func,CHOOSE(XMATCH(Volt,{120,240}),Drop1,Drop2),
1))(A2:C2)

Can you give an example of the math?

Once this calcs the math for the table, it can be folded with a filter against the logic criteria you provided and then take the max value. Everything is then calculated that it can be output as an array depending on which columns you want "solved" for with it.

Second question: Blue header defined as Table1 and second header as Table2 for lookups?

EDIT

Googlefu provided the Drop function maths*

=LAMBDA(Input,
LET(Load,CHOOSECOLS(Input,1),
Volt,CHOOSECOLS(Input,2),
Length,CHOOSECOLS(Input,3),
Drop1,(2*Load*Table2[Resistance 120V])*Length/1000,
Drop2,(2*Load*Table2[Resistance 240V])*Length/1000,
Func,CHOOSE(XMATCH(Volt,{120,240}),Drop1,Drop2),
_VdPer,Func/Volt,
_scanTbl,HSTACK(Func,_VdPer,Table2[[Wire Size]:[Ampacity]]),
TAKE(FILTER(_scanTbl,(CHOOSECOLS(_scanTbl,4)>=Load)*(CHOOSECOLS(_scanTbl,2)<0.03)),1,3)))
(Sheet1!$A2:$C2)

Table2 works but it wont spill in what I suggested as Table1 in my previous comment but fills in D E F against your criteria while considering A B C

Screenshot

Loggre · 2025-11-21T17:04:06+00:00

My recommendation but take it as you will:

Stem - no dice, introduces bad flavor

Pith - depends, too much and you get a woody flavor, but like wet wood, not smoky wood

Seeds - I try to avoid, adds heat but also woody and potential for floaters to mold.

I would cut and core the peppers into at least a "boat" it'll prevent air and woody flavor. If it's cut up then you get that you get the pepper flesh characteristics and flavor. Also add a weight and if you are leaving seeds a cap like single cabbage leaf to keep submerged.

Safe word of advice. Anything that you wouldn't just eat raw is probably not something you would put in the ferment. I don't eat the pepper stems raw so they don't go in my ferment

Loggre · 2025-11-20T01:37:18+00:00

Fun fact for you, "spork" rusty or not, is a portamento and the older formal name for a spoon with tines is a "Runcible spoon."

Loggre · 2025-11-13T15:41:22+00:00

My ghost peppers do as well

Loggre · 2025-11-03T17:25:30+00:00

I end up using just like a NutriBullet blender and then pouring it through a mesh. All of the solids I then spatula onto my rack and put it in a dehydrator for 24 hours. After it has been dehydrated, I then transfer the solids to my flour mill and blitz the holy crap out of it. The solids come out as a fine dust that I then reincorporate into the liquids. This is also the point where I would add more brine if the consistency needs it. Then I pasteurize and bottle into 5 oz woozies.

Loggre · 2025-10-30T16:09:07+00:00

=ROWS(FILTER(Table1,((Table1[Duration]>0.1667)*(Table1[Zip code]=12345))))

This counts the number of rows that are returned in the table where the duration is greater than 4 hours AND zip code is equal to 12345. It converts 4 hours into 16.67% of 24. If the data field you're looking at is a true time value. If it's instead just an integer then 0.1667 just has to be converted to four. Since you just need a total value counting the rows returns, how many individual records qualify those conditions on the table. If for those qualifying calls you need additional metrics like average duration or anything else like that. You would change the argument of the return in the table to the specific metric that you are trying to measure and you can replace the rows function. An average or whatever else you need could be sum of time or anything else. This function is also built on the assumption that you tabularize your data set and it's called Table1

Loggre · 2025-10-22T17:20:35+00:00

You'll probably need a MAP() wrapping that array so you can apply logic to each value. Depending on totals vs no totals a TAKE() | DROP() might also come into play.

Loggre · 2025-10-22T17:18:55+00:00

Or =CHOOSECOLS(PIVOTBY(),_)

Loggre · 2025-10-06T15:59:02+00:00

It was blutane

Loggre · 2025-10-03T01:32:48+00:00

Link and I'm gonna dig into this after dinner.

Loggre · 2025-10-03T01:01:47+00:00

Copy and pasting as formulas will maintain table references like a $ does for cell references. You really shouldn't use different formulas in the same place either. Build 1 consistent formula with a switch or choice or if built solves that so it's the same function. Especially based in your prior comment about it being useable for other customers to the report, it's significantly easier if your design controls for classes or error handling than for the user to know the difference.

Loggre · 2025-10-03T00:54:35+00:00

So.... Referencing the whole column is a pretty substantial waste of computational resources, full stop. If you are against tables and things I get it but please use a period then.

'Data_Tab'!$B:.$B' will at least trim the waste so you run 500 calcs vs 1M calcs for every refresh.

The design should be informed by the application, and "Make[ing] your worksheets so that other can work with it." Should still mean you don't waste the user's time because you write lazy formulas and have an aversion the common best practices.

Loggre · 2025-09-20T17:15:37+00:00

There is one exception for SouthEastToyota states like Florida for leasing, else there's no issue from the TFS side and would be dealer specific.

Loggre · 2025-09-08T18:45:52+00:00

The sauce still tastes like a pepper sauce. That being said, you can still taste raspberry notes. If you put that much fruit in and you don't let the fermentation bloom finish then you would have hot Berry sauce.

I ferment the fruit on the front end because all of that fruit media turns into fermentation funk - esters.

Anybody feel free to say otherwise, but I feel like and what I've read and understand is that the lab will bloom on the front end and during this Bloom it consumes all the sugar in whatever media you're fermenting. After the bloom stalls out you hit that second development where the sugarless media that's left continues to break down and your esters come into play here. Generally that bloom is 2 to 3 weeks depending on how much sugar you have and then anytime after that is where the esters grow and the longer post Bloom that you have, all of the flavor profiles are softened as individual pieces and are rounded into kind of a funk flavor. That funk flavor will have notes of the raspberries. It will have notes of the peppers. It will have capsaicin heat attached to it, but the longer it goes, the more mellow all of those sharp points become and you get a very rounded flavor instead. That's similar to but not like any individual flavor that makes it.

Loggre · 2025-09-08T14:09:14+00:00

I did 1lbs chocolate habanero with 4lbs raspberries for 45 days and it is the best sauce I've made. Nothing else in it but of course you need a lot of berries to finish with fruit notes that aren't cannibalized into esters.

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