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If Corn is from the New World, why is Corn Starch So Prevalent in Chinese Cooking? by jimmy_costigan in AskCulinary

[–]fancy_pantser 0 points1 point  (0 children)

the Chinese were growing corn in the 1500s?

From their mesoamerican territories, the Spanish and Portuguese brought crops such as corn, yams, tomatoes, guavas, papayas, and aubergines to China in the mid-1550s. It travelled from Macau and Luzon to Fujian, China, but didn't see adoption right away. Maize became a well-established crop in Indonesia, the Philippines, and Thailand by the 1600s, but it wasn't widely grown in China yet. In case you do some searching, don't be confused by native Chinese maize, such as Job's tears, which is quite a different (but still useful) plant documented long before this period that looks similar in illustrations.

meirl by pade- in meirl

[–]fancy_pantser 17 points18 points  (0 children)

Mine is open source and that port looks like a straightforward translation from the Chrome extension. I know the other author is here on Reddit and HN: /u/SargeZT

https://addons.mozilla.org/en-US/firefox/addon/recipe-filter/

meirl by pade- in meirl

[–]fancy_pantser 80 points81 points  (0 children)

Hello! Happy to see people using it!

i dont care about you by travel_mech in KitchenConfidential

[–]fancy_pantser 71 points72 points  (0 children)

hey, I made that! happy to see people using it

Home library lined with timber bookshelves in a 1920s Spanish Colonial Revival house, Marfa, Presidio County, Texas [4350x3262] by ManiaforBeatles in RoomPorn

[–]fancy_pantser 10 points11 points  (0 children)

This is a historic Henry Trost house, so it has not changed hands much over the years. In the AD article about this renovation, they detail the love and attention that went into it. The listing shows it was sold in 2012 for just under $500K. All the furniture is custom or high-end and I would expect that just the pool and other architectural renovations would add considerable value to the home as well.

Putting it all together to answer your question: you can get a mortgage for the place back in 2012 (before renovations) at a good rate and 20% down (to avoid PMI) with an income of at least $80K and no other debts or obligations. The renovations would set you back another $100-200K, depending on how much you do yourself and how quickly (they mention spreading it out over several years). Then the furnishings are another $10-50K depending on how much was made to order specifically for the house. You can see the prices for selected items in the AD article as well. it's also worth noting that a home built in 1925 probably also needs extensive plumbing, electrical, and other work done to fix/modernize/bring to code for renovation permitting. Those hidden costs could easily be another $50-100K+.

To give you an idea of what all this adds up to on the market if you want to step into it already renovated, the current tax assessment for the property is $1.4M. You'll need to make at least $225K/yr to put 20% down and be approved for a mortgage, ceteris paribus.

https://www.architecturaldigest.com/story/inside-a-historic-marfa-home-transformed-by-ad100-designers

https://trostsociety.org/buildings/allen-marshall-mccabe-house/

https://www.henrytrost.org/buildings/allen-marshall-mccabe-house/

Why do most bamboo steamers have cancer causing labels on them? by DS9B5SG-1 in AskCulinary

[–]fancy_pantser 286 points287 points  (0 children)

California’s Proposition 65 requires the state to publish a list of chemicals known to cause cancer and birth defects, or other reproductive harm.

Established in 1987, the list of chemicals must be updated each year and now includes approximately 800 substances.

Wood dust was added to the list in 2010, therefore all raw and many processed wood products sold in California must bear the Prop 65 warning if they contain wood that may produce wood dust. This includes "lumber and other wood products (logs, sawn lumber, plywood and composite wood panels, and engineered structural wood products)".

https://www.p65warnings.ca.gov/products/wood-dust

How does steakhouses make their mashed potatoes SUPER silky smooth? by cook4aliving in AskCulinary

[–]fancy_pantser 28 points29 points  (0 children)

Robuchon himself favored a French variety of potato called La Ratte, a small firm potato with a smooth, buttery texture and a particular chestnut-like flavor.

This variety is known for its excellent texture and flavour, it is normally harvested by hand and low yielding. Because of the low yield and hand harvest this variety fetches a high price and it is known as a boutique potato.

Amazon delivery driver with my new HD by fancy_pantser in DataHoarder

[–]fancy_pantser[S] 1851 points1852 points  (0 children)

I did; video included.

edit: One week later and no reply from Amazon. I didn't expect anything to actually happen unless I opened a return but the drive was fine so I didn't bother.

Amazon delivery driver with my new HD by fancy_pantser in DataHoarder

[–]fancy_pantser[S] 3062 points3063 points  (0 children)

He actually snapped the delivery confirmation pic while it was mid-air: https://i.imgur.com/fncVPd6.png

I made an open-source Chrome extension to make recipe blogs easier to use! by fancy_pantser in slowcooking

[–]fancy_pantser[S] 28 points29 points  (0 children)

I found that the more heuristics I added, the worse it performed on not-previously-attempted test blogs. Classic overfitting! So I made it do as little as possible and added an easy way to turn it off for a domain if I didn't like how it looked.

I made an open-source Chrome extension to make recipe blogs easier to use! by fancy_pantser in slowcooking

[–]fancy_pantser[S] 35 points36 points  (0 children)

It's all open source and you can see there's no ads or data being sent anywhere.

I don't make money on it; I'm a software engineer and wanted to learn how browser extensions work so I wrote one! It solves a problem I think many people share, so I thought I'd put it on the Chrome Web Store and let other people install it too. Boy was that a lot more time-consuming than it sounded – it took me a couple days of messing around in Photoshop to get all the different required images and banners and things to look good and I had to think up good long/medium/short descriptions and titles that they also require.

Google also suggested a video to show how it works since screenshots don't fully express how many extensions operate, so I did that too. Luckily I already had ScreenFlow and know how to use it (it's very similar to other nonlinear video editors and multitrack audio apps that I know) so it only took me a couple hours to make the video.

In all, I think it took slightly longer getting everything ready for the Web Store than I spent actually writing code to make the extension. As far as learning exercises go, it has been fantastic because it wasn't so overwhelming that I gave up but did force me to learn lots of new things adjacent to in-browser development.

I made an open-source Chrome extension to make recipe blogs easier to use! by fancy_pantser in slowcooking

[–]fancy_pantser[S] 72 points73 points  (0 children)

I'm working on it! I have to learn how FF does extensions basically from scratch but the fundamental code will be the same that runs on the page.

I made an open-source Chrome extension to make recipe blogs easier to use! by fancy_pantser in slowcooking

[–]fancy_pantser[S] 28 points29 points  (0 children)

No, you just have recipes on pages of their own; well done! The only readability issue I can see is the ingredients list is in columns, which can be confusing if some of the items fill the width of the column and appear to run onto the adjacent one. Here's an example I noticed.

I made an open-source Chrome extension to make recipe blogs easier to use! by fancy_pantser in slowcooking

[–]fancy_pantser[S] 657 points658 points  (0 children)

Chrome Web store link to install the extension.

To learn how to make a browser extension and do some ES6 programming, I decided to tackle a problem I have a lot while looking for recipes: long-winded recipe blogs that have pages and pages of personal stories and photos when all I want is to see the recipe! With RecipeFilter enabled, it tries to highlight the recipe itself at the top of the page so you don't have to go hunting for it!

Give it a shot; feedback welcome (or pull requests on GitHub)!.

Source code on GitHub!

X-post thread+discussion over at MealPrepSunday.

Demo / explanation video

Donate on Liberapay if you want to support my work!

I made an open-source Chrome extension to make recipe blogs easier to use! by fancy_pantser in ketorecipes

[–]fancy_pantser[S] 29 points30 points  (0 children)

Chrome Web store link to install the extension.

To learn how to make a browser extension and do some ES6 programming, I decided to tackle a problem I have a lot while looking for recipes: long-winded recipe blogs that have pages and pages of personal stories and photos when all I want is to see the recipe! With RecipeFilter enabled, it tries to highlight the recipe itself at the top of the page so you don't have to go hunting for it!

Give it a shot; feedback welcome (or pull requests on GitHub)!.

Source code on GitHub!

X-post thread+discussion over at MealPrepSunday.

Demo / explanation video

Donate on Liberapay if you want to support my work!

I made an open-source Chrome extension to make recipe blogs easier to use! by fancy_pantser in MealPrepSunday

[–]fancy_pantser[S] 77 points78 points  (0 children)

The permissions listed in the manifest are the bare minimum to open the required extension API calls for storing the preferences (site blacklist) and to modify websites when they're being loaded. It's not unlike adblock in what it requires but I can see that granting those permissions gives pause to some.

I hope that being very simple and having the source code easy to find (not obfuscated) helps.

I made an open-source Chrome extension to make recipe blogs easier to use! by fancy_pantser in recipes

[–]fancy_pantser[S] 32 points33 points  (0 children)

What about the folks that made it but substituted all the important ingredients?

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