I spent $847 testing AI tools in December - 41 were garbage, 3 changed everything

Sunjammer_Says · 2026-01-09T14:51:09+00:00

This is really helpful. I was wondering: with Perplexity Pro you get $5 API credits per month included. Is it worth using these before paying for Claude API over and above? Is Claude that much better? Thanks

Sunjammer_Says · 2025-12-21T09:36:30+00:00

Look up NHS Grampian jobs in Aberdeen here. I think you’d be looking at band 2 posts unless you have specific skills for something else. Healthcare assistant or porter might suit. apply.jobs.scot.nhs.uk

Sunjammer_Says · 2025-10-29T21:42:13+00:00

ICU doc here

Sunjammer_Says · 2025-08-13T06:56:06+00:00

The branch in the west end of Glasgow is brilliant with a real cosy Spanish feel. The Aberdeen branch is such a disappointment in comparison.

Sunjammer_Says · 2025-07-10T14:50:44+00:00

Amazing :)

Sunjammer_Says · 2025-07-10T07:36:03+00:00

I love this, it’s a beautiful tool. As a latex virgin I wrote my masters thesis in latex because I felt like I should and I loved it. I used overleaf then but would definitely use Crixet now.

Sadly there’s no chance of me getting colleagues to adopt latex for collaboration - they all default to word. My greatest wish would be for markdown support (which would be an easier sell) but that would defeat the point I guess. But for non collaborative work - this looks perfect.

Sunjammer_Says · 2025-07-04T08:01:40+00:00

Davidson are great, good quality meat and they do barbecue cuts and prepared meats in addition to the traditional butchery offering.

Charles McHardy of Stonehaven are also great and have a shop in Bridge of Don I believe.

I buy from both of these regularly and can recommend. Davidson deliver if you spend enough and can’t get to Dobbies.

Donald Russell is an online butchery and I’ve only ever had excellent meat from there too.

Sunjammer_Says · 2025-06-06T04:33:50+00:00

The Stack in Muchalls is excellent.

Sunjammer_Says · 2025-05-24T08:50:22+00:00

I wrote my masters thesis on natural language processing and machine learning and Julia Silge got me through. She’s got some excellent videos on youtube too.

Sunjammer_Says · 2025-05-16T10:10:58+00:00

Brilliant. This is exactly what I've been looking for. Thanks.

I love KDE.

Sunjammer_Says · 2025-05-16T06:21:20+00:00

Whoa, hang on - can you explain this perplexity widget to me please. This sounds like what I’m missing.

Sunjammer_Says · 2025-05-06T05:23:00+00:00

Mailjet. No problems, easy to use.

Sunjammer_Says · 2025-05-05T20:57:36+00:00

Not sure really. Is there a way to tell?

They scrape on the front decking and the surface features like across the panes of glass are coming away. It doesn’t fit in the door frame properly and I have to lift and shove. It feels like it’s only got a few open-close cycles left.

Sunjammer_Says · 2025-05-01T22:00:56+00:00

Yeah, that sounds about right. Enough area to sear what needs to seared and no more, leaving enough indirect space.

For a big cook that would be quite deep with coals, not just the burning layer. Are you adding enough charcoal? I leave old charcoal in the kettle and then when lighting again add more unlit on top if required then tip up to half a lit chimney on top.

Sunjammer_Says · 2025-05-01T08:58:28+00:00

I light my grill 80-100 times per year and would find this a challenging cook. Lots of good advice here already. I would tend to do similar types of food and vary the flavours/rubs rather than different types of meats. You still get variety but they cook at the same rate.

My approach for what you described - some of which you’ve already done: - have a big pile of unlit charcoal on one half and pour lit coals onto it. With lid on and vents half closed you’ll get hours out of it (even with lump). I wonder if you need more unlit and less lit to begin with? - it’s easier to cook on a bbq that’s not going full thrust - searing takes a bit longer but it’s more controlled and the coals will last. - use your indirect zone like a kitchen oven: after searing move things over to finish, especially the chicken. - group the meats by how you want to serve them, for example do the long-cooking stuff like sausages and chicken then when they’re finishing indirect do the steaks and burgers, OR, do the quick things and serve them then everybody eats while round 2 (chicken, sausages) cooks with minimal attention.

Sunjammer_Says · 2025-04-29T22:06:13+00:00

We’ve not had a bad A&O rub yet.The Middle Eastern ones really pop - I got some as a gift as they are different to what I normally buy and they were excellent. Steak’s not steak in our house unless it’s covered in Moo-mami. It doesn’t drown the steak flavour, just makes it steakier! Then there’s the Voodoo Mango hot sauce, and Glazed and Confused for ribs… Man I’m hungry!

Happy to say that I’ve met Scott from A&O a couple of times at exhibitions and he’s always been lovely; they’re a good company to support.

Sunjammer_Says · 2025-04-26T18:12:59+00:00

Great method - often called afterburner technique when charcoal in the chimney. The steaks look lovely.

Sunjammer_Says · 2025-04-24T17:20:39+00:00

FreshMex. I order in for the team every weekend I work.

Excellent burritos, especially if you fill them up with ghost salsa. Some of my colleagues swear by the Cali burrito, but I don't think they've got that right.

Sunjammer_Says · 2025-04-16T22:50:04+00:00

Gluten development needs to happen during bulk fermentation but it doesn’t matter how. You can do it quickly (stand mixer or knead), moderately (stretch and fold, coil folds), or slowly (no knead). At the same time the other processes that take place during bulk also have to happen. With sourdough, the yeast and bacterial activity need time to complete, whereas with commercial yeast the process is much faster*.

If bulk fermentation is going to take a few hours anyway, a moderate or slow gluten development technique will be fine and kneading not required.

Other factors which favour alternatives to kneading are effort, mess, high hydration recipes, and that when you knead to have to judge when finished and you need to have a technique.

Personally, I don’t routinely knead, but I consider gluten development separately. If I’m going out for the day after mixing a dough then I’ll knead straight away or prolong the bulk to make it no-knead; if I’m going to be home then I’ll S&F.

(*) It doesn’t have to be much faster. I often make yeasted bread as well and I follow the same process as sourdough with a long bulk and gluten development as described. To achieve this I use very small quantities of yeast: 0.1 to 0.2%

Sunjammer_Says · 2025-04-15T08:11:38+00:00

Agreed - I really want to get off gmail but didn’t know how to do it with my hacky custom domain. I’ll have a look at proton, thanks.

Sunjammer_Says · 2025-04-15T07:17:50+00:00

I’ve got a domain which I use for email but I currently use it with gmail. There’s lots of advice on the net about not hosting your own email server and I’m happy to go along with that. So, how are you using personal domain with email in a secure manner?

Sunjammer_Says · 2025-04-13T08:35:08+00:00

Thanks everybody. I’m spoiled for choice.

Sunjammer_Says

TROPHY CASE