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New Shape - new Method. Testing out Batards (oval) - and baking with steam (Using cast iron and lava rocks to create a lot of steam - like a sauna) Results are coming along... This is an Oat flour/Spelt Flour mix - at 72% hydration - steamed for first 20 minutes of bake (total 55 minutes) on baking stone. Second loaf Super crispy.... So that is all nice and such..... But even the great mikeymad baker makes mistakes as well (learning opportunities) During my first steam last week - I used a new grain and way too high of hydration (water in loaf). So it spread out fast, as soon as it hit the stone. -- ran off the sides and back of the stone as it 'baked' I baked them all the way ... And ended up with tasty alien spaceships!!

The worrying part is its brains are somewhere between China and Siberia.

Apparently, I'm the cat's asshole. Appropriate.

To answer the question, yes they do need heatsinks. Measuring 50-52 C with the sinks in the pic. Don't have part number, just RPi heatsinks from ebay

RIP - Chester... - listening to some "In The End"

I have not worked out the distribution for the bay area yet - but Fax is on...

YUMM!!!

Are We There - Sharon Van Etten Massive hat-tip to the new season of Twin Peaks for turning me on to Sharon and a bunch of other acts I would not have otherwise noticed. Having a different band perform in the bar at the end of each episode is so damn cool.

How soon can you fax me a loaf?

TAS ftw! Bastards look amazeballs. Missing Mikey's bread.

Received the quote from JLC with regards servicing my Master Ultra thin, along with a list of things they say needs doing, which is quite a long. So for everything done the cost is £598 plus 20% VAT which comes to £717.60, therefore because of JLC's recommendations I've decided to go for that full service. I also got a quote for a JLC SS bracelet for that model which was/is £1160, so I'll just have the service for now, although because I very much like the look of that bracelet, I may have one fitted when I've the spare money. With the expense of that bracelet though, will mean I won't bother getting a JLC reverso, or at least for quite sometime.

Nice Justin!

There is a long European tradition going back to the middle ages (and possibly before) in blood sausages: In England, Black Pudding (there is also white pudding, also an ancient recipe of pork meat and fat, suet, bread and oatmeal) In Germany Blutwurst In France Boudin Noir They are all subtly different. As you might tell I am something of a fan of this delicacy. I have not yet tried the Spanish variety though, but plan to when next in Spain.

That’s correct.

costco

Turning an old capacitive terminal keyboard from 1978 into a modern USB keyboard with fully programmable keys. Got it working fine, but had to tear it back down for keycap polishing and a few minor tweaks. Currently reapplying dielectric lube to all the key stems. Need to finish up this project so I get back to testing Circlotron stuff.