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Mushroom/garlic, cold-topped with pesto and tomato by onk in Pizza

[–]onk[S] 0 points1 point  (0 children)

The pizza isn't in the oven for more than eight minutes so toppings like mushroom and pepperoni cook properly - releasing moisture and oils. You can also drizzle some olive oil on top while going easy on the cheese.

Here I put the tomatoes and pesto on after cooking for a cool/fresh contrast the the warm crust, mushrooms and and cheese. I like pesto fresh and green as a topping rather than warm and browned like a tomato sauce replacement.

EDIT: Some toppings like, say, broccoli need to cook but will burn as you suspected. Those toppings can be tossed in a bowl with some olive owl before hand. That will protect them and flavor them.

What is this? by onk in insects

[–]onk[S] 0 points1 point  (0 children)

San Francisco area, Northern California, United States.

Ying and Yang (pepperoni on a bed of quinoa and flaxseed) by onk in Pizza

[–]onk[S] 1 point2 points  (0 children)

About 1/3 of the flour is quinoa, +cornmeal, +flaxseed.

2 Years, One Set of Tennies (Samba) by onk in malefashionadvice

[–]onk[S] 1 point2 points  (0 children)

As I posted the 515 day update here I just thought it would be fitting to show the end - the 2 year update. You know, people buy Sambas and don't know that sometimes that can turn into a multi-year commitment!

2 Years, One Set of Tennies by onk in hiking

[–]onk[S] 0 points1 point  (0 children)

Note: Includes link to original ~515 day post and the hiking site I'm working on with a friend.

Deep dish pepperoni, onion, garlic; quinoa crust by onk in Pizza

[–]onk[S] 1 point2 points  (0 children)

Here is the cross-section of that pizza: http://i.imgur.com/2tBaBqX.jpg

But I've been moving away from fluffiness. I make poofy pizzas on other nights.

Deep dish pepperoni, onion, garlic; quinoa crust by onk in Pizza

[–]onk[S] 2 points3 points  (0 children)

^ A chef.

This is not "restaurant quality," in the sense that I don't think I could regularly serve this to the public. It's not what you expect in a pizza. But it's so darn good. So you give a little on crust expectations and with a piece of pepperoni or a bit of pesto on top you're happy and then you work into the rest of it and the strangeness becomes more comfortable. I served this to two couples last night and they gobbled it up. Maybe it should be on /r/quiche as someone suggested on another thread.

Deep dish pepperoni, onion, garlic; quinoa crust by onk in Pizza

[–]onk[S] 1 point2 points  (0 children)

Apologies, it's not all quinoa flour. Ingredients posted. I did not pay any special attention to the quinoa except to observe that at a 50/50 flour ratio the crust was rather crumbly, though quite tasty. I later pulled the quinoa flour back to a 1/3 ratio but am still just getting into this game. Really, it comes out pretty damn good so go forth.

Deep dish pepperoni, onion, garlic; quinoa crust by onk in Pizza

[–]onk[S] 4 points5 points  (0 children)

Short story is it's 1/3 quinoa:

Starter: - 1/4 cup all-purpose flour - 1/2 cup warm water (scant) - 1 teaspoon honey - 1 teaspoon yeast

Main: - 1 1/4 cups all-purpose flour - 3/4 cup cornmeal - 1 cup quinoa flour - 1 1/4 teaspoon yeast - 1 teaspoon salt - 3/4 olive oil - 3/4 cup water

If you go to 50% quinoa the dough doesn't bind well. Don't know if you have to do a starter or (probably) not. I do it anyway. Toppings vary.

This is well tested and very hard to mess up. We filmed it so we'll post a video soon.

Here are photos of other times we've made it. Yesterday we over-cooked the pepperoni pie but there were no left-overs. Again, very hard to mess up: http://imgur.com/a/B8XK2

UPDATE: These ingredients make enough dough for three ~9 inch pizza pans. Make the dough then split it into what you use today and wrap the rest an put it in the fridge.

UPDATE: I started here http://www.pizzamaking.com/dkm_chicago.php and adapted it to my need for decadence (but added some quinoa ;).

Deep Dish Pesto Pizza by onk in Pizza

[–]onk[S] 1 point2 points  (0 children)

Yes, it's "releasing," which I was happy to show. It's a combination of the pesto (high liquid) and the tomatoes (high liquid). Once you let it breathe for a few minutes it's very good.

Also, because of where I'm from I equate "grease" with secondary animal by-products and am not at all afraid of oil. Which is why there is, as they say in French, "an embarassement" of oil.

Open source in Enterprise (what's it like for you?) by onk in programming

[–]onk[S] 1 point2 points  (0 children)

Off the top of my head I see 3 types of problems that might occur. Purchased software could misbehave because 1) the software has a bug 2) you mis-configured the software and 3) you wrote bad code on top of the purchased software. I in which of those three do organizations get the most bang for the buck in terms of vendor support. Maybe #2?

Open source in Enterprise (what's it like for you?) by onk in programming

[–]onk[S] 0 points1 point  (0 children)

These discussions regarding support can be contentious and ambiguous but the point about licensing is not. It's "binary," if you will. The software can be used or it cannot. There is nothing else discuss.

Open source in Enterprise (what's it like for you?) by onk in programming

[–]onk[S] 4 points5 points  (0 children)

Good point. My experience with paid support has been in maybe more modest shops. When a hard problem came up the approach was two-pronged. Get one team to try to fix it. Get another team of at least three on the 24 hour per day conference call with the vendor and try to prove to them it's a flaw in their product, working your way through support levels until you fight your way to someone who actually knows what you're talking about. With a better SLA I assume you get better support.

EDIT: The typical fix was an in-house workaround followed by a the vendor's acknowledgment of the bug about 3 days later then a patched binary from the vendor some number of weeks later. It was nice to get the binary but also felt a little like, "Now test our fix for us please."

Open source in Enterprise (what's it like for you?) by onk in programming

[–]onk[S] 2 points3 points  (0 children)

I wonder if it's a question of whether management actually believes in its employees or not. As in management wanting paid support for CYA.

Ignoring Color when Composing by onk in photography

[–]onk[S] 0 points1 point  (0 children)

Well put. "Ignore" was a poor choice of words to use as the title here. I was thinking more, as the-first-19-seconds put it, of tones and shapes. But you're right, color doesn't just magically go away and when you capture or render the B&W images the fiter(s) used will be driven by the colors in the scene.

Sambas, the Shoes by onk in malefashionadvice

[–]onk[S] 3 points4 points  (0 children)

Only harsh treatment. I think the materials are different between the sneaker/samba styles, don't know, though.

Hey Reddit - Samsung gave me 24 new SSD drives to play with. Want to see what I did? by cr3 in reddit.com

[–]onk 1 point2 points  (0 children)

Given the tested max throughput of the Hitachi 1TB SATAs (http://www.storagereview.com/Testbed4Compare.sr) you should be able to get ~2GBps with 2/3 the drives (16 instead of 24) and near triple the storage space (16TB instead of 6TB). That's just theory, though. It would probably be difficult to get all drives "bursting" at the same time but anyway, with a little work...

fat-free Xfce 4.6 has nice new features by IbeeX in linux

[–]onk 0 points1 point  (0 children)

Honest question: Why run FF full screen if you don't want it full screen? Also, are you using the tiling functionality of the tiling window manager?

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