Yeah, he's at it again
And also handy Dumpling #protip things. (Yes, I know your aunties told you the One Right Way to make dumpling wrappers. You should always agree with your aunties and do it this way when they’re not looking) Dumping wrappers are a wheat dough, so that means treat it as such and measure things by weight. […]
Mmm, chocolate! No pics here, but maybe I’ll update this later with some. Sizes and temps in imperial measures because they balance out nicely with my cooking stuff. Ingredients 6 ounces (170g) high-quality dark (60% or higher), chocolate* 1 stick/113g unsalted butter 31g all-purpose flour 1/2 cup (60g) sugar (superfine is good, confectioner’s is OK, […]
Last week we talked about the basic structure of a discord.py cog, and built a very simple command. Fun! The one downside there was the command didn’t take any parameters. There’s quite a lot you can do with those kinds of commands, but “quite a lot” is still pretty limiting. This time we’re going to […]
Hi there! Hey! Welcome to the first part in a series of indefinite length where I go off about writing a discord bot in python using the discord.py discord library and framework. This series is geared at getting folks who work on the bot I’m responsible for up to speed on what it does and […]
You would think just enabling ActivityPub would be a matter of installing the AcivityPub plugin, turning it on, and you’er good! Right? Yeah, well, things are never quite that easy. This blog is currently hosted on a DreamHost VPS (because I finally gave up hosting everything on my 2009 Mac Mini as it fell way […]
(Or, rather, no-churn potentially non-dairy frozen custard. Close enough) tldr: pastry cream + swiss meringue + cold. Freeze and enjoy! I occasionally get an urge to make ice cream, but to date it’s never been strong enough to bother buying an ice cream machine — I’ve had those in the past and they’re frankly too […]
Preheating ovens is a waste of time It’s snowing here today, so I figured it was an excellent day for stew and fresh crusty bread. And, as I didn’t have any fresh crusty bread it was time to make some. So I did. This is a simple 65% loaf, with 500g of flour. No big […]
Really really lemon cake. Seriously, that frosting is about 1/3 lemon juice by weight. Yes, I know, both my food photography and food styling skills need work. Gimme a break, we’re in a zombie apocalypse, I don’t get much practice. The recipe German buttercream frosting is one of the four and a half main kinds […]
Pastry cream is a simple starch-stabilized variant of a custard. Traditionally it’s vanilla flavored, with some sugar and faffing around with tempering your eggs and such, but it turns out that’s not actually necessary. 350g liquid (~12 fluid oz) 50g egg yolk (~3 yolks) 22g corn starch (I dunno how much, weight it) Optional: sugar […]
After far, far too long I have finally moved the site off the old struggling Mac Mini and onto something a tiny bit more modern. Yay! I