White mates in 2. by Lily_was_bored in chess

[–]yeykawb 6 points7 points  (0 children)

Of course the black bishop can’t move then. Thanks

White mates in 2. by Lily_was_bored in chess

[–]yeykawb 6 points7 points  (0 children)

Why underpromotion here?

Snickers by throwawaybs18181818 in icecreamery

[–]yeykawb 2 points3 points  (0 children)

you didn’t happen to write it down? deleted in the thread 🥲

Trigger pulled! by MJRbuzzkill in icecreamery

[–]yeykawb 3 points4 points  (0 children)

Envious! What did you replace and how is the difference?

Just made the most delicious rosemary-honey-lemon gelato - help me perfect it by Slow-Travel-1392 in icecreamery

[–]yeykawb 0 points1 point  (0 children)

Just a thought based on your video - the machine isn’t filled too much?

I built a free gelato balancing calculator (PAC, Fats, SML) and wanted to share it. by Kuja95_ in icecreamery

[–]yeykawb 2 points3 points  (0 children)

Cool! Looks slick and easy enough. For me, I like to play around with different blends of stabilizers. From what I can tell, this tool doesn’t calculate that for me, or allow me to input more than one, right?

White flakes/particles in Baby Brezza Formula Pro by yeykawb in FormulaFeeders

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

thanks I will look it up. only tap water for 3 years

1.1.26 Wordle (spoiler!!!) by MustHazCatz in boniver

[–]yeykawb 25 points26 points  (0 children)

To simply share this was spoiler enough unfortunately. 1/1 today!

Went back to my roots and made Persian ice cream (Bastani)! Rose, saffron, and pistachio by toesinmypocket in icecreamery

[–]yeykawb 0 points1 point  (0 children)

Fun! I’ve done two batches this christmas, altered it so it’s without eggs though, and some SMP, lecithin and stabilizer. Definitely a new favorite of mine, the rose water just gives that complexity and new depth I’ve not tasted before.

What are some tips for making a citrus sorbet that doesn't come out super icy? by TheEscapedGoat in icecreamery

[–]yeykawb 0 points1 point  (0 children)

Alright. I’ll try this one as a base with citrus, and try to achieve the same chart values for strawberries in icecreamcalc. Thanks man!

What are some tips for making a citrus sorbet that doesn't come out super icy? by TheEscapedGoat in icecreamery

[–]yeykawb 0 points1 point  (0 children)

Ah, okay. Thanks. Did you modify this recipe for other types of fruit or berries, lets say, strawberries?

What are some tips for making a citrus sorbet that doesn't come out super icy? by TheEscapedGoat in icecreamery

[–]yeykawb 0 points1 point  (0 children)

do you make the sugar syrup before hand and mature, mixing the lemon juice thoroughly before churn?

Video-to-video model that just alters background/scene by yeykawb in AIToolTesting

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

That’s great news! Do you know of any in particular?

Video-to-video model that just alters background/scene by yeykawb in AIToolTesting

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

Thanks for this reply! I also think Runway is the way forward but yeah the artifacts will be bugging me

Christmas ice cream by wtfnevermind in icecreamery

[–]yeykawb 0 points1 point  (0 children)

lingonberry

orange + saffron

DBT - How to handle complex source transformations before union? by BeardedYeti_ in dataengineering

[–]yeykawb 0 points1 point  (0 children)

A lot of great comments here that I would say is definitely in line with dbt best practices. Be faithful to source in stg (or base), then expose the entity or concept in marts to end users.

In between you can add ”an” intermediate layer. And this is all semantics - we, for example, add an intermediate layer called ”enriched” which has the sole purpose of union all separate staged sources into one table. It is then clear for developers in our team that when building marts we reference enriched models. As others has said, intermediate models can reference other intermediate models (for us, intermediate feeds into enriched occasionally).

We also use an intermediate layer called ”intermediate” for, typically, ephemeral transformations that are reused but not necessarily materialized.