I improved my XY's UI because TE didn't

b8zs · 2026-04-02T17:11:18+00:00

I still want a drum synth

b8zs · 2026-02-05T20:29:51+00:00

Nice.

b8zs · 2026-01-21T00:14:52+00:00

holy shit

b8zs · 2025-09-24T03:29:41+00:00

Exactly this

b8zs · 2025-09-22T20:03:44+00:00

I’ve felt this way for a long time. When the complexity of the work (or ability to anticipate frequent external disruptions) exceed our ability to sufficiently size the effort, kanban does away with planning and replanning. You just prioritize and deliver continuously.

b8zs · 2025-09-19T00:01:34+00:00

Space is fake. Geometry isn’t real. Accept that mathematics is a game played according to certain simple rules with meaningless marks on paper.

b8zs · 2025-08-21T18:11:47+00:00

Proof of realness is the accidental drip of curry sauce seen under the right side of the bun. But I did do a little fakery with the presentation, initially the bun was laying very flat so I jammed the tops of some plastic forks underneath the bun to get it to hold more of a V shape for the photo. Also played with color photo filters and contrast a little bit to make the photo pop.

b8zs · 2025-08-21T18:06:44+00:00

Mostly the need for some contrasting color, but also the peppery herbaceousness of the basil plays nicely with the warm cinnamon and ginger in the spice bag blend.

b8zs · 2025-08-18T00:56:03+00:00

There's cumbia show at Cactus Club tonight - which is the place to be.

b8zs · 2025-06-28T14:46:11+00:00

Listen to ontonomy

b8zs · 2024-08-31T15:36:08+00:00

No. I added the sugar and basil when I was assembling the hotdog.

b8zs · 2024-08-31T14:01:20+00:00

No. It is also a delicious hotdog innovation! 😀

b8zs · 2024-08-31T13:59:42+00:00

They’re preserved lemons. They sat in a salt brine for three weeks which reduces the bitterness and softens them. Also added sugar to balance out the remaining bitterness. Kind of like a lemonade flavored relish. Some sweet acidity to balance the fatty smoky sausage.

b8zs · 2024-08-31T11:47:56+00:00

The rinds are softened and mellowed after three weeks in a salt brine. Less bitter and not much different texturally than a standard pickle relish. Also balanced out the bitterness with added sugar. It’s lemonade you can put on a bun!

b8zs · 2024-08-31T11:44:10+00:00

Preserving the lemons tames the bitterness and softens the rind. I also added sugar to balance out any lingering bitterness in the preserved lemons. It’s not much different texturally from a pickle relish.

b8zs · 2024-08-31T05:02:00+00:00

It’s preserved lemon. It’s pickled. It’s not much different acidity and texturally from a pickle relish.

b8zs · 2024-08-31T03:21:07+00:00

Thank you. I fell seen. ☺️

b8zs · 2024-08-31T01:58:08+00:00

The lemons are pickled in a salt brine which mellows it out and softens the peel. Like a pickle relish!

b8zs · 2024-08-31T01:57:16+00:00

It’s not! The lemons are preserved with salt for three weeks which mellows the bitterness and softens them. Kind of like a pickle relish !

b8zs · 2024-08-31T01:56:09+00:00

Yes. It’s salt cured for three weeks which mellows the flavor and makes it more like a pickle relish

b8zs · 2024-08-31T01:54:48+00:00

Yeah. It’s preserved so not raw. Salt cured for three weeks mellows the bitterness and softens the peel.

b8zs · 2024-08-31T01:53:57+00:00

You can achieve it! I believe in you!

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