deegeese
7h ago
•
100%
The district has one central kitchen, and each school serves from steam trays and insulated cabinets.
deegeese
14h ago
•
100%
Thanks!
deegeese
1d ago
•
100%
If they finished it they’d have to find a new revenue stream.
deegeese
1d ago
•
100%
The colors and branding scream “sack of cat litter” to me.
deegeese
1d ago
•
50%
Mainstream news article quoting racist statements or policies.
deegeese
2d ago
•
100%
Nobody want to be seen talking to a guy wearing socks with sandals.
deegeese
2d ago
•
50%
You’re probably right, but got any evidence besides guilt by association?
deegeese
2d ago
•
80%
Here’s the elementary school lunch menu for October
Generally repeats every 3-4 weeks.
deegeese
2d ago
•
10%
You’re getting mad at someone for trying to escape a fucked up system just because they’re not about to be as badly exploited by it as others.
You sound like shaming someone for trying to negotiate down their $200,000 hospital bill when you should be asking why this is a capitalist hellscape.
deegeese
2d ago
•
100%
It’s only fair.
If the bot is your agent, you’re responsible for its work.
Business have always been responsible for supervising their employees and this is no different.
deegeese
2d ago
•
100%
Gym Jordan, is that you?
deegeese
2d ago
•
100%
SovCit didn’t even include the second part and is asking if he can spring it in them after they trashed the first letter.
deegeese
2d ago
•
100%
Rapist is upset other rapist went to jail for rape.
deegeese
2d ago
•
100%
No hablo portugués pero entendí unos de esos palabras. Creo que tendrás más suerte si nos preguntaste en inglés.
deegeese
2d ago
•
100%
Killing 50% of your gut bacteria is a big nothing.
These things reproduce on the timescale of hours.
I kill 90% of my sourdough starter every time I feed it, and it bounces back the same day.
deegeese
3d ago
•
100%
Like Gul Dukat, James Bowie and William Travis came to impose slavery on the native population.
The battle of the Alamo is presented as tragedy but the fact is the good guys won.
deegeese
3d ago
•
100%
Compute the bounding volumes of the objects during the step. If the bounding volumes intersect, it’s a possible collision.
You can then use a root finder such as bisection to determine if, and at what position and instant the objects collide. This is slow so you only want to do it for pruned object pairs.
If gravity varies during the simulation, you would need to use a dynamic time step and the problem is a lot harder.
deegeese
3d ago
•
100%
Is this for a game where it needs to be fast, or for science where it needs to be accurate?
Is the gravity constant, or does it vary as the objects move closer together?
deegeese
3d ago
•
100%
We took the saving and passed them on to the executives. -Banks
deegeese
3d ago
•
100%
I cannot believe it’s legal to sell fake homeopathic ‘medicine’ in drug stores next to actual medicine.
Bonus reply from a different SovCit 
- 75% bread flour - 25% khorasan flour - 80% hydration
Recently switched to using the “Caddy Clasp” shaping technique. Khorasan flour has weaker gluten and my theory is I’ll get more oven spring with gentler shaping.
Today’s experiment is a sourdough bread with 20% scalded buckwheat flour. Very soft, sweet earthy flavor.
_edit:_ To those asking, tastes good, but slightly underproofed.
I forgot we have a Matrix chat server until after Sopuli came back. Thanks to Rynach for rebooting I'll keep my fingers crossed.
75% bread flour, 25% khorasan flour, 80% hydration, baked in dutch oven with steam.
sfstandard.com
While the sponsored event is canceled, you can’t keep thousands of stoners away from Hippy Hill.
- 100g whole khorasan flour - 200g boiling water - 100g whole khorasan flour - 500g bread flour - 340g warm water - 200g starter - 16g salt > Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m > > Add another 100g khorasan, 500g bread flour, 340g warm water > > Mix with dough hook 3 minutes @ speed 2 > > Cover and rest for 1/2 to 3 hours to autolyse > > Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane > > Add 200g starter and 16g salt > > Mix with dough hook for 8 minutes @ speed 3 > > Final dough temperature should be 74F > > Cover and bulk ferment at room temp for 12 hours > > Divide and preshape dough, rest 15-30 minutes > > Shape dough, proof on counter 1-2 hours > > (Optional) Retard dough in fridge 6-48 hours > > Bake with steam @ 450F 38-50 minutes depending on loaf size
- 100g whole khorasan flour - 200g boiling water - 100g whole khorasan flour - 500g bread flour - 340g warm water - 200g starter - 16g salt > Pour 200g boiling water on 100g khorasan flour, mix until fully hydrated, rest 15m > > Add another 100g khorasan, 500g bread flour, 340g warm water > > Mix with dough hook 3 minutes @ speed 2 > > Cover and rest for 1/2 to 3 hours to autolyse > > Mix with dough hook speed 2 for 8 minutes, develop gluten to windowpane > > Add 200g starter and 16g salt > > Mix with dough hook for 8 minutes @ speed 3 > > Final dough temperature should be 74F > > Cover and bulk ferment at room temp for 12 hours > > Divide and preshape dough, rest 15-30 minutes > > Shape dough, proof on counter 1-2 hours > > (Optional) Retard dough in fridge 6-48 hours > > Bake with steam @ 450F 38-50 minutes depending on loaf size
I mean it’s right there in his name. Also I did a book report on him in middle school. Actually he was an ineffective president who steered America right into the great depression, but he had a good one-liner.
75% bread flour, 25% whole khorasan, 10% scalded flour, 77.5% hydration. Cold retarded then baked in a dutch oven with ice.
Bonus crumb shot: 
75% bread flour 15% whole khorasan 10% scalded whole khorasan 77.5% hydration Baked with ice in a dutch oven.
Included 25% whole grain khorasan Baked with steam 37 minutes at 450°F
Same dough as my baguette - 75% Electra Light bread flour - 15% whole wheat khorasan - 10% scalded whole wheat khorasan - 77.5% water - 2% salt - 25% starter Bake with steam at 450F for 48 minutes
- 75% Electra Light bread flour - 15% whole wheat khorasan - 10% scalded whole wheat khorasan - 77.5% water - 2% salt - 25% starter Bake with steam at 450F for 45 minutes.