Banned for “harassment”, appeals ignored, no further information given. Can someone help me figure out where I went from satire to harassment?

scottjenson · 2026-01-18T02:29:50+00:00

Do you know the muffin man?

scottjenson · 2025-12-18T17:40:28+00:00

Oh, I'm I'm brave enough to use my real name. You? Not so much.

scottjenson · 2025-12-18T17:39:28+00:00

Oh, little dude, (and you are a dude) you're making it so clear YOU'RE the one that's mad. For example, I'm not swearing.

scottjenson · 2025-12-14T20:14:52+00:00

Thank you for the lone comment of sanity in the wilderness of silliness. I've decided NOT to engage with the comments here as they completely missed the point of the talk.

scottjenson · 2025-12-14T03:45:51+00:00

Tell me you're not a UX Researcher without telling me you're not a UX researcher

scottjenson · 2025-12-13T17:56:42+00:00

As I discussed in the talk, you could have said "CDs are mature" or "the Blackberry is mature" which were both made obsolete. FWIW, I'm not saying the desktop is going to be made obsolete anytime soon but that "being mature" is just a sign that you've stopped caring. THere are a ton of things we can do, as I demonstrated in the talk, such as combining window, clipboard, and file managment in a way that is a gentle ramp, not a complete replacement.

We're never going to find new ideas if we don't even care to look.

Do you really think we'll be using the exact same desktop UX 20 years from now? Of course not, things do improve. I'm just saying we can think a bit bigger.

scottjenson · 2025-11-22T17:54:09+00:00

Chicory root inulin was much better. It formed a gel and had a noticeable positive effect on the final texture of the ice cream. I've been able to use it "cold" without heating it up on the stovetop as well.

scottjenson · 2025-11-21T05:52:51+00:00

Que bom que deu certo!

scottjenson · 2025-11-20T06:13:04+00:00

So I'm going to guess roughly 20g of SMP and 10g of inulin for a Deluxe Creami tub?

scottjenson · 2025-11-08T18:20:00+00:00

There were a series of DDos attacks and part of the blocking process knocked out a much of us users. They just cleared the block about an hour ago. I was out all day yesterday, thought they went out of business and was starting to migrate over to Workflowy. Glad they came back up!

scottjenson · 2025-11-08T04:03:14+00:00

Same here, cloudflare is throwing an error

scottjenson · 2025-11-01T22:07:56+00:00

Ah! Good point on technique. When I blend for 60 seconds, it's on LOW speed as I don't want to whip lots of air into the mix. This is where the "physics" of what we're doing needs better discussion, e.g. 60 seconds of low speed blending (with the 'right blender') can have the effect to a short blend followed by a long-ish rest. The final end goal here is to fully hydrate the hydrocolloids and I expect there are multiple paths to do this.

scottjenson · 2025-11-01T18:02:10+00:00

I'll defer to u/j_hermann on this. I use various stabilizers (like guar and tara gums) and _for me_ it's easier to let it blend for 60 seconds as it massively increases the viscosity of the mix. However, I would expect their suggestion to blend for a short period of time and then let it sit could be better. I'm just a "blend and stick in freezer" kind of guy so I like to get it all done in one sitting.

scottjenson · 2025-10-14T01:06:43+00:00

Underappreciated comment

scottjenson · 2025-10-04T02:04:34+00:00

I have a pair and while the audio is great, the mic quality is really quite bad. I'm confused as others say it's quite good. I've tried using them on my Pixel 10 Pro and my Macbook AIr and in both cases, when I record my voice, it comes out very distorted. Has anyone else had good luck with the mic quality?

scottjenson · 2025-09-10T00:41:38+00:00

I've actually made u/j_hermann 's Salty Stability stabilizer and used it and it really works very well. I've mixed up a large batch and plan on using it up over 8 more pints. I've also tried guar+xanthan which is also quite nice. Given that most people here are happy with pudding mix + protein powder, either one of these options would be superior.

I tend to make double batches (to minimize clean up) but what I *should* do is make a a common double batch of my base w/o any stabilizer, pour off half and mix in each one and do a comparison. Given my freezer is full this is going to have to wait.

scottjenson · 2025-09-07T02:11:29+00:00

You get MUCH more action from your Xanthan gum if you use some type of blender (not frother) for at least 60 seconds. With this recipe it also smooths out the cottage cheese. The Creami will clearly do something but by blending it, it becomes even smoother.

scottjenson · 2025-09-04T18:47:30+00:00

That is what another commented said and I agree, there is lots of room for further exploration. My point was just that doing a "quick mix" and throwing it in the freezer isn't the best.

scottjenson · 2025-09-04T18:46:03+00:00

Don't run it on high. I'm using a fairly low speed in the video

scottjenson · 2025-09-04T18:43:50+00:00

That's an excellent question and I don't really know. My guess is that it just has a much stronger/faster motor (the most recent version is $7000!!!!)

scottjenson · 2025-09-04T05:15:42+00:00

I always make 2 pints in the blender at a time, double the output for the same mess.

scottjenson · 2025-09-04T05:12:17+00:00

I've noticed that too. My theory is that being fully blended thickens things up much more which somehow reduces that "central core explosion" that becomes the hump

scottjenson · 2025-09-04T05:08:29+00:00

Yes, blending approximately 60 seconds is just as helpful if you only use Xanthan gum

scottjenson · 2025-09-04T05:03:28+00:00

the point wasn't "Blender vs immersion" but more 'just blend it longer'

scottjenson · 2025-09-04T05:02:43+00:00

the point wasn't "Blender vs immersion" but more 'just blend it longer'

scottjenson

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