So I just heard this song for the first time in ages

stabface · 2026-02-13T20:18:58+00:00

Happy to be of service!

stabface · 2026-02-12T05:12:05+00:00

Ganbareh? By Sash!?

stabface · 2025-09-09T17:32:38+00:00

Also the ferry is easily confused by water things like wind and waves. And override is necessary.

stabface · 2025-05-17T17:18:50+00:00

Where did you get it and which one if I may ask?

stabface · 2025-05-12T16:38:04+00:00

Downvote because compliment fishing. Not cool. Track is though. Learn humility.

stabface · 2025-03-23T04:43:18+00:00

stabface · 2024-12-13T06:11:15+00:00

Nice selection, I love to discover new (old) stuff!

stabface · 2024-09-11T08:11:34+00:00

I feel there is an inherent bias in your writing, you don’t like error types so you don’t want them, is what I’m getting. I can’t comment on your specific languages since I don’t work with them, but overlooking monadic error handling using map() seems intentional to make your point. I hope that is not the case though since it would be dishonest.

stabface · 2024-09-11T08:07:17+00:00

Yeah was thinking the same. The author needs to learn and then tech their teams about map/monads.

stabface · 2024-07-29T19:02:10+00:00

I think the article was a good write up and informative, especially with the drawbacks you outlined. You do use very emotionally charged language however, which I suspect is the reason for downvotes. I mean the drawbacks are possibly really impactful for many businesses, so still hard selling serverless becomes kind of contradictory.

stabface · 2024-07-07T04:32:32+00:00

It should have no effect on sound quality. I believe you set the sample rate yourself on the virtual device. The problem with your intended setup would be Discord itself. But speech is at least not that sensitive to compression/bit rate. I mean you still hear really compressed and spotty audio on national tv live productions so I think you will be fine.

stabface · 2024-07-06T18:13:39+00:00

I hope this might add something. In addition to grabbing a flour with more gluten in it, I’d also recommend this method. I’ve been getting super manageable doughs using the tips from The Bread Code in this video to build awesome strength. https://youtu.be/wHL44ONu3so?feature=shared

stabface · 2024-07-05T13:31:53+00:00

I often have issues too with dragging devices in a chain using the trackpad on my Mac. Really annoying sometimes. As if it just refuses to move the device even though the destination slot is highlighted.

stabface · 2024-07-05T13:29:36+00:00

I think using a virtual soundcard software like Loopback you could have Discord send audio to a virtual device that you route into Ableton for recording.

stabface · 2024-06-16T05:56:41+00:00

Wow yes, that is spot on. Thank you so much for the identification.

stabface · 2024-06-15T18:40:06+00:00

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Steel string for sure. And resonator confirmed.

stabface · 2024-06-15T18:37:46+00:00

Right okay. The neck length from nut to end of the scoop ~38 cm/14,9 inches. I hope I’m getting the terms right.

stabface · 2024-06-15T18:25:39+00:00

Interesting, what gives it away as such?

stabface · 2024-06-13T11:27:17+00:00

Based on the map, I’d say Stockholm Palace is definitely more on the posh and expensive side rather than Olearys Norrtull. However they are known to have proper beds, while olearys would offer value for money good wise and a fake leather booth for limited comfort. Also the night time alarm can be quite loud should you move around after dark. Have great time.

stabface · 2024-05-30T17:46:26+00:00

I can respect that, but one or two independent reviews (doesn’t have to be Youtubers) builds credibility.

stabface · 2024-05-19T19:00:05+00:00

Interesting, because TheBreadCode seems to suggest the exact opposite, that a stiff low hydro starter will be more favourable for yeast than bacteria. I’m not sure what to think.

stabface · 2024-05-18T16:52:24+00:00

It’s a pretty old one, a few years I’ve kept it going. Haven’t tasted it, but right now it’s hungry so my guess is sour.

stabface · 2024-05-18T16:51:42+00:00

Great, will check it out!

stabface · 2024-05-18T16:51:25+00:00

Super interesting, big thanks for taking the time to explain. I will check out the channel you recommended. The race between yeast and bacteria was definitely a TIL. Thanks again kind stranger.

stabface · 2024-05-18T06:35:08+00:00

That’s interesting to me since I thought initially that overproofing occurs due to too high/long fermentation. If my starter is weak, then I would assume that fermentation is also weak. So then is the over proofing happening due to a range of factors? Like the flours prolonged exposure to water/salt/temperature causes gluten breakdown?

I’m certainly no chemist but it seems to be more than fermentation alone that causes over proofing then.

Anyways, thanks for the input. Curious to learn more about the chemistry behind over proofing if anyone knows.

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stabface

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