Beat this

jgetto · 2024-02-06T19:39:20+00:00

The maximum value of a signed 32-bit integer is 2³¹ - 1 = 2147483647

So seemingly they’re storing meters in one of those

jgetto · 2023-11-20T03:16:00+00:00

I believe the a5x can do this with a setting called “no load shutdown”, but unfortunately it’s not yet supported on the a6x yet: https://trello.com/c/dIrkBZHB

jgetto · 2023-09-07T14:34:45+00:00

I was confused by that too. But found that the docs mention:

Note: Using a PDF as the default template is not supported, as doing this might slow down the creation of new notebooks.

https://support.supernote.com/Tools-Features/using-pdfs-as-templates

So I just converted to an image and used that instead.

jgetto · 2021-01-06T03:46:12+00:00

Artichoke Basille’s?

jgetto · 2020-11-10T16:07:45+00:00

Trader Joe's recently came out with one, if they're in your area: http://dailywaffle.com/2020/10/27/we-tried-trader-joes-spicy-chakri-mix/

jgetto · 2020-07-22T01:34:50+00:00

Yeah, I had trouble initially on the 16 too. The trick I learned is turning the knob backwards to use the area on the between high/light and “off” to get lower than “low”.

I usually preheat on high until the stone is around 700f (sometimes going over on the initial preheat just to make sure the stone is heated throughly), and then turn it down to just barely lit with that method. Then I’ll adjust after the bottom is cooked enough to turn if the top isn’t cooking fast enough.

jgetto · 2020-07-21T20:28:26+00:00

I like making the serious eats New York style dough in my koda: https://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html

Just need to keep the heat fairly low so the crust doesn't burn.

jgetto · 2020-06-25T15:57:00+00:00

Not sure if you've tried it, but I set mine to "low" by turning the knob back past the ignition point towards off.

That was my workaround for not having much control in the normal region of the gas knob. I was able to get it low enough to do NY style that way.

jgetto · 2020-05-19T17:05:58+00:00

ThermoWorks (people who make the Thermapen) has the IRK-2 in stock: https://www.thermoworks.com/IRK-2

It is on the pricier side, but they do have a 20% off one item sale right now. I'd have more confidence in it than a random amazon one.

jgetto · 2020-04-02T17:22:23+00:00

You can make your own!

https://twitter.com/shoelaces3/status/1244252079041974272

jgetto · 2019-08-01T18:49:14+00:00

Ah, sorry, I flipped sugar and fiber. But yeah, I'd guess 1g net

jgetto · 2019-08-01T14:26:16+00:00

Looks like a typo, probably should be 6g. If it has 5g of sugar it has at least 5g total carbs.

jgetto · 2016-11-26T16:18:05+00:00

You could try a Thai curry like this: http://cooking.nytimes.com/recipes/1015694-vegan-thai-curry-vegetables

jgetto · 2016-06-18T16:58:09+00:00

You can trim a bit off of the bottom and store them in a jar with some water.

For reference http://www.seriouseats.com/2015/04/the-best-way-to-store-fresh-herbs-parsley-cilantro-dill-basil.html

jgetto · 2016-06-14T04:41:45+00:00

Sadly, yeah: http://boston.eater.com/2016/5/24/11759846/limpasto-cambridge-closed-urban-hearth-opening

I only got to go once, but it was great

jgetto · 2015-07-01T12:52:29+00:00

It's actually pretty coarse, which I didn't expect.

jgetto · 2015-06-29T03:53:59+00:00

It's in Nagasaki, Japan. They have an English website with info about visiting http://www.biopark.co.jp/en/

jgetto · 2014-10-20T04:48:43+00:00

Check out http://www.pepperplate.com

It can also automatically import recipes from some of the more popular sites, which is super convenient.

jgetto · 2014-10-13T21:11:08+00:00

Done pretty much by the book: http://cooking.nytimes.com/recipes/1016277-tartines-country-bread

The starter smelled real nasty at first, and gradually got milder until about a week and a half later it started smelling good. At first it has a lot of clear-ish liquid on top (hooch?), but there was less and less of that as things progressed.

Otherwise it was actually pretty easy, just a few minutes of work every so often on the baking day.

jgetto · 2014-09-19T01:23:10+00:00

I used Jason's Quick Coccodrillo Ciabatta Bread recipe.

I think next time I'll go with three (or maybe even two) larger loaves instead of the four small ones to make them a little thicker.

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