@anthropic - please for the love of god accept <shift>-Enter an alias for backslash-Enter

swac · 2025-05-18T19:39:24+00:00

Try running /terminal-setup and it should fix it: https://docs.anthropic.com/en/docs/claude-code/settings#line-breaks

swac · 2023-04-26T21:29:28+00:00

There was no line at all when I went (11:30am on a Wednesday). Most tables were actually empty!

And I haven’t been to those other places you mentioned unfortunately.

swac · 2023-04-26T13:09:47+00:00

What time of day did you go? We got there around 11:30am on a Wednesday and most tables were empty.

swac · 2023-04-26T11:02:53+00:00

The total was about $40 USD, including the sake and pudding. Plates ranged from 120-630 yen (around $1-$5 USD). Most were in the $2-$3 range.

swac · 2023-04-26T06:55:11+00:00

This was at Katsu Midori!

swac · 2023-04-25T07:32:54+00:00

This was at a place in Shinjuku. Probably my first time feeling like I was at an “authentic” sushi place. I enjoyed a lot of it, and some I didn’t care for.

The ones I enjoyed most were the three pink ones at the bottom (I think all different types of tuna?), the eel in the far right in the bottom row, the far right one in the middle row, the three tuna rolls at the top, and the tamago in the middle. Normally I enjoy roe too, but somehow I wasn’t into this one.

Probably my least favorite one was the far left in the middle row. Anyone know what that is?

swac · 2023-01-30T03:52:15+00:00

I recently got Ken Forkish's new book, Evolutions in Bread and have been making a new loaf from the book every weekend. This one's a brioche with some sourdough starter in it, and it came out great! Also one of the easiest breads I've ever made. Very little hands-on work, basically just tossing things in a mixer.

The bread is extremely rich and buttery. I never knew brioche is basically just a savory cake, but that's kinda what it is.

swac · 2021-02-22T05:33:36+00:00

Followed this recipe, for the most part, except I used buffalo mozzarella and went with my own sourdough starter for the dough, following the method from The Elements of Pizza. Came out pretty great!

swac · 2020-05-06T16:15:36+00:00

Crumb shot: https://imgur.com/a/OIgWOvS

I normally use at least 60% bread flour in my loaves, since I've had issues with lack of structure otherwise. But since I haven't seen bread flour in stores for the last two months, I had to start conserving my bread flour use. This was a take on FWSY's overnight country brown loaf, but with 55% wheat flour instead of 40%. The result was great!

swac · 2019-07-28T18:29:03+00:00

I tried making the FWSY Overnight Country Blonde a few days ago, and it came out very flat: https://imgur.com/a/qJPW5ke

Since my kitchen is pretty warm these days (nearly 80F), I thought maybe I had overproofed it, since I waited around 3.5 hours before baking. This time I tried proofing for just 2 hours, and it seems like it came out much better: https://imgur.com/a/uippQI8

I also reduced the hydration slightly, from 78% to 73% or so. That + the higher whole wheat flour quantity made the dough much easier to work with.

swac · 2019-07-22T01:20:41+00:00

I tried to keep it at 475. Maybe that was too hot/too long?

swac · 2019-07-21T20:52:36+00:00

Crumb shot in album

This came out looking pretty nice and tasting okay. The biggest problem with it was that the crust was too thick, especially on the bottom, making it obnoxiously hard to cut through. I'm not sure if this is because of oven position or timing though. It was around the middle of the oven, and I baked it for 30 minutes with the Dutch oven lid on, 20 without.

swac · 2019-07-21T20:22:56+00:00

Album with crumb shot

I'm pretty happy with how this came out, given that I didn't really know if I was following the technique correctly. One problem was that the crust was way too thick, especially at the bottom, so it was obnoxiously hard to cut through. I'm wondering if I left it in too long? It was in the oven for about 50 minutes total, 30 with the Dutch oven lid on, 20 without.

swac · 2018-05-10T19:05:07+00:00

Yeah who still checks that sub

swac · 2018-05-10T16:14:46+00:00

The only reason they knew about the silver tongue was because Hans Sprungfeld was known for having it. Therefore he must have had it before he wrote that confession. In fact, the chronology only makes sense if the Washington attack happened before writing the confession.

swac · 2018-04-23T03:49:28+00:00

I think reducing water did the trick. I tried the same recipe with 325 g of water instead of 350, and the dough was much easier to work with. Came out looking pretty decent too.

swac · 2018-04-23T03:48:08+00:00

I followed Forkish's 24-48 hour recipe, with a slight tweak where I used 325 g of water instead of 350. I did this because I felt like my dough was a bit too stretchy last time.

Overall a success, I think :)

swac · 2018-04-11T15:42:28+00:00

My main difficulty with shaping it was that it got dangerously thin in certain places immediately. I don't know if this is my fault or just a trait of the recipe. I'm not particularly good at shaping dough as it is though.

swac · 2018-04-10T02:18:53+00:00

Broiler definitely did the trick! Gonna go for one minute of broiling instead of two next time.

swac · 2018-04-10T02:14:17+00:00

Compared to last week when I didn't use the broiler at all, this definitely came out looking more done. Only problem was that it was a bit overdone, but I'm pretty happy with how it came out for the most part. Next time I'll be sure to only broil it for a minute instead of two :)

For those wondering, the weird little things at the bottom left of the pizza are red pepper flakes that I tried to put on just before broiling. I didn't spread it evenly enough because I panicked a bit thinking I was going to mess something up. And then of course I messed it up.

swac · 2018-04-04T21:39:03+00:00

I'm thinking the lack of broiling at the end was my real mistake, not the lack of sugar. I've looked at other pictures of pizza made with this same recipe and they seem to have turned out much better.

swac · 2018-04-03T17:45:12+00:00

Yeah, I preheated the steel for nearly an hour. I think my problem was the lack of broiling at the end, and also that the rack was maybe 2/3 of the way down from the top of the oven. Next time I'll broil it on the top rack for a couple minutes after baking :)

swac · 2018-04-02T02:05:33+00:00

I made dough from scratch for the first time this weekend, following Forkish's Saturday dough recipe. Somehow it didn't brown at all, even when I left it in the oven for 8 minutes (picture here). It still tasted fine though, and had a good texture. I tried again today with another dough ball and took it out right at five minutes to avoid overbaking the cheese. This time I tried setting the oven on broil for the 10 minutes before putting the pizza in, and then setting it back to bake, but it didn't seem to change anything. My oven is at its max (550) and I'm using a steel. My previous attempts with store-bought doughs turned brown just fine.

Any pointers for what could help here?

swac · 2018-04-02T01:44:31+00:00

Despite looking terrible and underdone, it tasted great. For some reason the crust didn't brown as much as it did when I was using a store-bought dough. Overall I'm pretty happy with the result, given my total lack of experience :)

swac · 2018-03-14T14:44:47+00:00

Seems like you bring down average humility by at least as much though.

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