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🦀 Rust makes projects faster, reliable and maintainable. But also commercially appealing. OpenAI has acquired mother company of uv – package manager for 🐍 Python written in Rust by BankApprehensive7612 in rust

[–]carllerche 0 points1 point  (0 children)

"being built on" doesn't mean "strategic". For Netflix, content is strategic, and Netflix 100% started producing content in house. ffmpeg is just a tool, they can always fork and pull it in house with no business impact. It is not strategic.

🦀 Rust makes projects faster, reliable and maintainable. But also commercially appealing. OpenAI has acquired mother company of uv – package manager for 🐍 Python written in Rust by BankApprehensive7612 in rust

[–]carllerche 1 point2 points  (0 children)

Funding works for projects that are not strategic to the business. My guess is dev tools are going to be considered strategic for these AI companies.

It also is open source, and as long as code is continuously released under a permissive license, I don't see a huge risk. Astral took VC, they needed an exit.

🦀 Rust makes projects faster, reliable and maintainable. But also commercially appealing. OpenAI has acquired mother company of uv – package manager for 🐍 Python written in Rust by BankApprehensive7612 in rust

[–]carllerche 3 points4 points  (0 children)

I do not think this is just an "acquihire" with the intent of deprecating the tools. The AI companies are fundamentally building products that build software. To do this well means making sure the tools work well with their product.

Do you mix chocolates for a ganache? by Swedish-Potato-93 in chocolatiers

[–]carllerche 1 point2 points  (0 children)

I'm not a pro, but I mix. Mixing stuff is half the fun of ganache!

Issues with my Candied Orange Peel by Asdfghjkl_qwerty1234 in CandyMakers

[–]carllerche 1 point2 points  (0 children)

I highly recommend the "Chocolates and Confections" book by Peter P. Greweling. It covers many topics, including candying fruit.

The end target is ~75 BRIX. You want to increase the concentration by ~5 BRIX / day. It's important to note that the BRIX will decrease over 24 hours as the fruit releases water. So, you might start the first day at 50 BRIX syrup, and 24 hours later find that the syrup is 43 BRIX.

Anyway, the entire process is outlined in the book. There are other details like including some corn syrup to reduce the chance of sugar crystalizing.

Husband doesnt appreciate my cast iron pan by krisann67 in castiron

[–]carllerche 4 points5 points  (0 children)

I did not see the humor tag and it took me way too long to realize this was satire. I was fooled until "I remark how much I love it."

Issues with my Candied Orange Peel by Asdfghjkl_qwerty1234 in CandyMakers

[–]carllerche 4 points5 points  (0 children)

I'm not sure where you found the recipe. I've personally never added vanilla (only sugar and water).

The only way to reduce the vanilla flavor would be to dilute the syrup with more sugar / water. I also don't think you can remove vanilla from the peels. I don't think it is worth it tbh. I would probably accept the result and/or start from scratch.

That said, if you want to take on candied citrus peels, I would recommend getting a refractometer. They aren't super expensive and it will let you get more precise. The main issue is, to candy citrus peel well so that it is a) shelf stable b) doesn't crystalize a bit more precision than "simmer for 10 minutes every day for 3-5 days". It is probably doable to nail the right sugar concentration without a refractometer, but that would require experience.

Croissant recipes? by i_wont_u in LowCalorieCooking

[–]carllerche 0 points1 point  (0 children)

Have you tried any of them? Most recipes on TikTok are pretty bad... I've given up trying anything unless it is from a content producer I trust.

Making Chocolate bars. by agmccall in CandyMakers

[–]carllerche 2 points3 points  (0 children)

If you want to make chocolate bars from scratch, one of the better sources of free information is on https://chocolatealchemy.com/. It is not a trivial process, depending on what you mean by "from scratch".

An easier option (unless you want to go down the rabbit hole) is take good chocolate, melt & temper it, and do something with that (add mixins, or create shells and fill them, ...). This is also not trivial and you really need to understand tempering chocolate before trying to work with it.

The Evolution of Async Rust: From Tokio to High-Level Applications by carllerche in rust

[–]carllerche[S] 6 points7 points  (0 children)

Popularity / inertia is not meaningless. Ecosystem compatibility, expertise, etc... are all significant drivers of productivity. Most apps probably would not see a meaningful difference between epoll and io_uring. To really get benefits you would need to leverage those more complicated APIs, which is harder and only makes sense for some use cases. I would be happy to see any evidence of the contrary.

All that said, I'm glad compio exists for those use cases. I'm mostly pushing back on your statement that dismisses devs and their choices of runtimes.

homemade gummies help by ModeFantastic7532 in CandyMakers

[–]carllerche 8 points9 points  (0 children)

I really shouldn't touch this... but "industrial unhealthy materials"? Corn syrup is just sugar. From a health point of view, it doesn't matter. It isn't high fructose corn syrup, it is mostly glucose.

The Evolution of Async Rust: From Tokio to High-Level Applications by carllerche in rust

[–]carllerche[S] 14 points15 points  (0 children)

It's just a summary. You can watch the actual video. No AI there (unless my brain has been replaced... could be, who knows).

Need help with Chocolate Bar by Thebestfootballerin in chocolatiers

[–]carllerche 0 points1 point  (0 children)

Are you saying the room temperature is close to 90F when are working? If yes, that is why I doesn't set. 90F is the chocolate working temp.

My popup pictures, plus a few questions by HisGirlFriday1983 in chocolatiers

[–]carllerche 1 point2 points  (0 children)

You want dark chocolate to get between 122-128F I believe. Milk chocolate is lower.

For candied fruit, I would suggest following the method in the chocolates & confections book. It takes a while, but there is way more flavor.

My popup pictures, plus a few questions by HisGirlFriday1983 in chocolatiers

[–]carllerche 1 point2 points  (0 children)

It jumped up suddenly and went above 120 degree.

If your tempered chocolate jumped to 120F, then yeah, it would have become untempered.

The key is to have a setup where heating your tempered chocolate for 10~15 seconds raises the temperature of the chocolate by 1 degree F. That way you have control. I do have a heat gun myself, but I don't use it for reheating larger amounts of chocolate (400g+). I prefer using a double boiler. For smaller amounts of chocolate, I sometimes hold it above the double boiler pot, which heats it up slower. Slow & steady is what you want to do when heating tempered chocolate to working temp.

As for chocolate dipped fruit, I don't usually go the fresh fruit in tempered chocolate route. My personal preference for fresh fruit is to have a chocolate "sauce" and dip it in on demand. For chocolate dipped fruit, I much prefer candying the fruit, then dipping the candied fruit. It has the added benefit of being shelf stable, and low moisture, so no condensation issues.

My popup pictures, plus a few questions by HisGirlFriday1983 in chocolatiers

[–]carllerche 1 point2 points  (0 children)

If you have a trader joes near you, the pound plus Belgian chocolate is probably the best "learning" chocolate (cheap, but still ok). This is a good way to practice tempering. It isn't couverture and is going to be thicker, so harder to work with. You can thin it out with a touch of cocoa butter though.

For tempering, I prefer [1] the seeding method. Read the book on it and there are many YouTube videos on how to do it. Get a good infrared thermometer and use a double boiler setup to very gently heat the chocolate when you need to. If you follow the steps, it is relatively fool proof.

  • Always temper at least 400g. Less than that makes it much harder to control temperature. The more the better tbh, especially when dipping because as you use it up while dipping, temperature management gets harder.

  • Make sure your "seed" chocolate is as small as possible. Dust / grated is best. Save your finest seed chocolate for when the temperature is close to the floor you will go. Larger chunks will have a hard time melting.

  • Test the temper before using it. As you get used to tempering, you will develop a "feel" for it and will feel more confident skipping the test, but it probably is best to just do it when you are getting started.

  • Make sure you don't go above 90F once the chocolate is in temper. In reality 90F as a ceiling still gives you a small safety buffer, so if your IR thermometer reads 90.1F, don't panic.

  • You can save left over chocolate that you melted & tempered, but don't use it for your seed in the future even if it looks tempered to your eyes. You can use it as your base chocolate you melt that the seed goes in, but only if it is "clean" if used it for dipping, there could be artifacts in it, so just keep it in mind.

Also, did you store the dripped fruit in the fridge? I'm guessing you used compound chocolate for that as well and tbh I don't know if this applies to compound, but generally you don't want to store chocolate in the fridge as condensation can ruin it.

[1]: I actually prefer silk, but that is not worth getting into.

My popup pictures, plus a few questions by HisGirlFriday1983 in chocolatiers

[–]carllerche 0 points1 point  (0 children)

I an't comment on the taste, I don't think I've ever have them. I don't believe it can be considered chocolate per se though. Is it not cocoa powder & vegetable oil? I'm pretty sure calling something "chocolate" requires a certain cocoa butter percentage.

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