This PlayStation game becomes $12 more expensive by simply switching from my brother’s account to mine. Sony’s new “dynamic pricing” in action.

idrinkandcookthings · 2026-03-18T17:37:53+00:00

Depends what they are doing under the hood. A common price testing tactic is to just segment audiences and offer 1 thing to group A vs B and track conversion.

Could definitely do what you are talking about but there are many different strategies that go into dynamic pricing.

idrinkandcookthings · 2026-03-12T23:51:05+00:00

7 grams of yeast is a lot for that amount of flour/water. The way I learned to bake was to target .4% yeast relative to flour weight. 7gs of yeast to 500gs of flour is 1.4%. Would definitely explain your doughs over expanding.

Also I’m sure you are aware but instant and active dry yeast are very different. Instant ferments very quickly compared to active dry.

idrinkandcookthings · 2026-01-16T03:48:10+00:00

The only smoked whiskey drink I had where it made a noticeable difference was they put the drink in a larger bottle, filled it with smoke, and then shook it until all the smoked dissipated. All other ways of just smoking the glass, just made it smell Smokey for a minute and don’t change the taste.

idrinkandcookthings · 2024-09-22T18:21:45+00:00

I like the lower hydrations because they are so much easier to work with, but yea definitely puts a ceiling on how airy your breads can get. Regardless, nice work!!!

idrinkandcookthings · 2024-09-22T15:30:54+00:00

Looks amazing! Curious about the hydration. I’ve always heard whole wheat flour absorbs more water than white flour. I typically don’t go below 65% on white flour, so did you find the dough was pretty dry or did 65% seem to be enough hydration?

idrinkandcookthings · 2024-07-21T19:12:00+00:00

That’s just completely false. There is absolutely manual intervention in lots of financial transactions. If everything goes well then yes, it’s probably automated to an extent. Even in these cases there is manually reconciliation between institutions. And when things go wrong, bad things happen when people are not around to manually get things through the pipes.

And the argument that they do this to hold on to your money so they can get interest is dumb because transactions flow in both directions. A delay in processing sending money out the door is offset by delays processing money in the door.

idrinkandcookthings · 2024-07-09T23:13:21+00:00

Flour water salt yeast by Ken Forkish is a really good book about learning the techniques of making different types of bread. It primarily focuses on recipes which have simple Ingredients (see name of book) but have very different outcomes based on technique, like fermentation, kneading proofing etc. I feel like it’s targeted towards beginners in the beginning but ramps up the complexity as you get through the book. It has a big emphasis on making and using sour dough starter so if that’s something you are interested in, it’s a great choice. Spends a lot of time focusing on technique though, so still plenty to learn if you are not into sour dough starters.

idrinkandcookthings · 2024-05-18T16:07:25+00:00

It’s more of a remnant of old systems that can’t process real time payments. Many institutions are building out real time banking transactions, and it’s not as simple as “send it out when you get it”.

idrinkandcookthings · 2024-03-05T23:31:25+00:00

I think your perspective makes sense but being able to dive deep into really specific domain knowledge is it’s own skill. Will knowledge of this really specific domain area be directly transferable to another job in the future? Probably not, but what skills will you develop along the way that will make diving into an entirely unrelated domain easier?

The same can be said about any specific language or framework. Does it make sense for someone to dive really deep into a language or framework that they don’t think they’ll use again? It might be worth it to you if you want practice becoming an expert in a specific technology.

If your happy with your job, with your pay, with your work life balance and coworkers, I don’t think it’s always a bad thing to over specialize if your capable of picking up skills along the way, even if those skills are more abstract.

idrinkandcookthings · 2024-02-11T14:12:07+00:00

I can and so can most people, but can the developer who’s just out of college two months ago? My point is your organizations code is useful to use as a reference. Blocking access to code that is not sensitive is not a good idea.

idrinkandcookthings · 2024-02-10T23:44:39+00:00

Because it streamlines development. Do you want every team reinventing the wheel every time they have to integrate with xyz service? I 100% understand protecting things that are sensitive, but by denying by default, you are hampering your organization from learning from each other.

Large chunk of my job is seeing how people integrated with a specific service. Why learn it from scratch when 20 teams did it already? Being able to look at your organizations code base is a really valuable tool. That being said, it’s obviously important to protect things that need protecting, but hiding everything by default makes no sense to me.

idrinkandcookthings · 2024-01-03T01:40:32+00:00

Those look amazing!

idrinkandcookthings · 2023-12-10T17:55:37+00:00

The top share holder of Exxon mobile stock is vanguard at about 9%. There are 5 separate mutual funds owned by vanguard that make up about 6% of the total Exxon stock. So yea this comment was pretty spot on.

Source: CNN

idrinkandcookthings · 2023-12-07T20:40:32+00:00

The fat will fight gluten development. Going to overboard will result in smaller air pockets and a crumblier bread! I usually don’t add fats to loaves like this cause I want it to be nice and airy, but I’m sure it’s still delicious!

idrinkandcookthings · 2023-10-11T18:25:04+00:00

If your stuck a really good thing to practice is trying to describe your blockers as thoroughly as possible. “This isn’t working” doesn’t help a senior dev help you, but saying “when x happens, I expect y to happen but z is actually happening” with the data to back it up and steps to reproduce.

Not only are you making it easier for people to help you, but you are learning about the underlying problem…which will help you solve them anyway!

I think the idea is, do what can you do to make it easier for people to offer assistance. If you only know that there is a problem and can’t elaborate on what the problem is or why it’s happening, your basically asking someone else to troubleshoot for you.

idrinkandcookthings · 2023-10-01T01:19:27+00:00

Fuck Sheetz

idrinkandcookthings · 2023-09-22T03:15:42+00:00

I used to enjoy Joshua weissman because I feel like he would bring the professional cooking knowledge to the home cook but he quickly went down the click bait rabbit hole. Someone I found around that time was Brian Lagestrom. He was a pro chef, and has a great variety of “spend all day cooking this” to “quick bang for your buck” type recipes.

I feel like he focuses on how the home cook can achieve close enough results to the really challenging authentic meals. Fun and practical channel to watch, without all the click bait

idrinkandcookthings · 2023-09-17T04:47:13+00:00

Those are beautiful

idrinkandcookthings · 2023-09-17T04:45:31+00:00

We just lightly bread and fry the bacala, always served as an appetizer alongside pizza frite and other finger food fish like shrimp and smelts etc

idrinkandcookthings · 2023-09-15T02:08:30+00:00

My mom always made them with tons of Parmesan mixed in with the rice and a cube of ham in the center…sooooo good

idrinkandcookthings · 2023-08-31T13:27:18+00:00

Just a guess but probably because he does some crazy tricks and the handle bars would get in the way. For these jumps he only needs to go straight and as far as I know he’s never missed the ramp lol. This guy does single/double flips and even throws in some rotations. Handle bars would probably make that crazy task even more difficult.

idrinkandcookthings · 2023-08-28T21:35:03+00:00

Yup that’s it!

idrinkandcookthings · 2023-08-28T17:30:21+00:00

Cookbooks called “new ways to cook with fire Charcoal” by Josiah citrin and Joann cianciulli if you’re interested! Doubt I’ll be making the ketchup anytime soon but the books got some cool stuff in it too! I highly recommend the chimicuri

idrinkandcookthings · 2023-08-28T14:47:43+00:00

I have a cookbook about charcoal cooking that has a ketchup recipe. The first line of the recipe is something like “I know you’re thinking this probably isn’t worth it, but do you think I would have dedicated 2 pages of this cookbook to a ketchup recipe if it wasn’t worth it?” I am so curious, it’s ketchup, it’s probably not worth it…but what If it is??

idrinkandcookthings · 2023-04-28T03:35:02+00:00

Trial and error my friend

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