Well all i can say is that every time my bike was stolen it was locked with a heavy duty chain, or in a locked basement, or in a locked cage-room in the basment so the thieves have no chill. My biggest mistake was probably that it wasnt locked to an immovable solid pole in the ground but you cannot always find that whereever you need to park, and a thin bikerack that is the only thing you can find in the city is so easy to cut open for thieves that they’ll cut that instead of the lock so no lock will help here either. Thieves are lazy so making it look like it’ll take hours to make the bike resellable is the only true option together with a heavy duty chain like the abus city chain x-plus

This is drastisc i know, but it works: lots of electrical tape spray paint, coffee grounds, sawdust and more spray paint. Be sure to tape/paint over all brand names and emblems so the bike looses its identity. Put random pieces of ducttape on a few cables and gear changer. Never wash it and always leave it a bit dusty. Basically make it look like garbage and not worth the effort. It should look unsellable. I did this after having 3 bikes stolen within a year. Now i can hopefully have it a bit longer. Protip: use foil paint /plastic dip so its technically reversible.

The isue is I’m not that good at spelling so I don’t know when to trust me or the keyboard. It’s too tedious.

Also very precise temperature control. The sage one can do sous vide as well and it’s also needed for yoghurt.

As soon as my autocorrect is contaminated with spelling errors I’m doomed. For some reason when spelling a word wrong just twice or thrice it’s automatically added to the dictionary which is so stupid. So in reality it’s not me spelling it wrong because I’m ignorant, it’s because autocorrect does not actually correct me when I need it and it’s teaching me back my own mistakes. I have the same issue with the word “very” that I spell “verry” because it got into the dictionary once and I never knew it was wrong until much later and I had alread learned the muscle memory. Who was supposed to teach me anyway at this point. I’m far past school.

I can recommend the Sage/breville “fast and slow go 6L” cooker if you cannot or don’t want to get the instant pot. I have had mine for 2 years now and its solid build and i have used it a lot. Makes excellent youghurt and risotto among others.

What’s on my USB stick you ask… A bunch of random shit I haven’t touched for 8 years so I have no idea what it is and it’s probably outdated, but I’d be damned if that usb stick is not In my keychain because “I might need it one day”

Here’s an idea. Use a mikrotik router board. They are super cheap and support VPN natively. I use wireguard but it should also support openVPN as well. Maybe more I’m not sure. The small hap series are super cheap and works great.

Mikrotik all the way. But prepare yourself for a nice steep learning curve, but now that om past that i sware by it. Super fast and infinity configurable. The entire router configuration can be exported as a txt file and imported in seconds so if it breaks just get a new one and load up your config and you are good to go. Also the forums are a gold mine of information. What i love the most is just how fast it is. Setting take effect instantly. Also means it is extremely fast to lock yourself out of not careful. Again, steep learning curve but really good after that.

This version is less tangy because i don’t use sour dough. Traditionally rugbrød is made with sour dough, but I suck at keeping it alive and delicious and it had too much variability so I could never get a consistent result. This version of the recipe is easy to just throw together on a whim without any planning because it uses yeast. It stil has some sour taste from the lemon so if you still want to keep it simple but even more tangy you could try to double the lemon and reduce the water accordingly, or use a really sour buttermilk (expiration date is just a suggestion anyway… ).

and yes 1dL is 100mL. it is very common in recipes here, but apparently not where you are from?

The perfect dad response to kids saying “IM HUNGRY!” in Denmark is “there’s plenty of rugbrød in the kitchen” and the Danish version of “eat your vegetables” is “eat your rugbrød”

Thanks for sharing my recipe and making me aware of this Lemmy channel. I’ll try to translate the recipe and post it here for everyone to try.

The recipe post is now up!

Even when i chance coffee type often and also use caffeine free coffee it almost always works if I use weight. But yes if you always just use the same coffee and grind setting then of course it’ll work. I just find that even 1-2g over and it’ll clog the brewer and it’ll start sputtering before it is half way though

I’ll just leave my usual copy pasta here that i hope will be a helpful guide. This is what I do for getting the best coffee out of a mocha pot.

This method gives me perfect coffee every time, but your milage may vary so don’t be afraid to experiment.

Grind to filter coffe size or maybe a bit finer. Don’t go to espresso level or it’ll just clog the brewer and burn the coffee. It is generally not super sensitive to grind size so don’t worry too much. If in doubt go corser.

Always, always weigh the coffe! I found that they are actually quite sensitive to the amount of coffe you put in. Ever since a started weighing the beans I’ve never had any issues with it. If you cannot get a nice consistent flow through the entire brew and it begins to sputter too early you most likely filled it too much. So rather than fiddle with the grind size, you should instead fill it a little less next time. This is why you must weigh the beans. I use 12-13g for the 2 cup, and 28-30g for the 6 cup version. If I go outside that range it won’t brew nicely. It’s that sensitive! Grind size does very little to change this

Use hot water. This first of speed up the brew but also makes it easier to control the pressure inside. So pour hot/freshly boiled water in, assemble, and put on a low to medium heat with the lid open so you can see when the coffee comes. When the coffee starts to come through turn it down to low low heat to get a nice, slow and consistent flow. For the 2 cup version it’s about 15-30 seconds and for the big 6 cup version i think it’s about 40-90 seconds. I can’t remember exactly so don’t worry too much as long as it’s consistent and nice and slow. No sputter until the very end when its done and you take it off the heat at the first sign of sputter.

Pour the coffee immediately. Otherwise it’ll slowly burn and turn bitter in the hot brewer. If you want to share the portion stir it a bit first since its much stronger at the bottom.

With this method i always get amazing coffee out of this little machine and i low it so much.

I usually drink it with plenty of milk. I just heat it with the Bialetti electric milk foamer, but a little pot and a whisk would give the same delicious foam. Don’t heat the milk too much. It should only be around 65 degrees or something like that or it changes the taste. For UHT treated milk i guess this doesn’t matter.

I hope this was helpful. So enjoy your coffee.

Additional debugging steps:

If you use a blade grinder: This is totally okay to do, and I’ve used one for years when I was a student and it worked just fine as well. You can grind pretty fine with that for the mokka pot. It’s difficult to go too fine, but again, if on doubt go corser. Much more importantly is to avoid clumps. Blade grinders tends to make clumps so try to stir them out a bit with a needle/scewer or a very thin fork.

Clumps causes channeling and easily makes it sputter and all the water goes through too fast since it cannot build the pressure needed to make a consistent flow.

Clogging causes it to go really slow and sputter almost immediately and it seems like not all the water wants to go through. This is because it builds up too much heat and pressure so when the coffee passed through the coffee it’s above 100C° so it instantly boils when it reaches the other side and gives a very harsh amd unpleasant taste.

And finally finally,FOR THE LOVE OF GOD CLEAN YOU MOKKA POT WITH SOAP! Don’t be fooled by what others are saying. It’s not building up “flavour” it is literally old and rancid coffee “flavours” you are building up. So please please clean you pot with soap and a soft sponge every single time.

I used this for a project once and its great. Super powerful and has a great API for automation https://kanboard.org/

Those are rookie numbers…

It’s also about the fear of people just moving stickers around. I personally think it’s probably only a very small amount of people who would actually do that so the cost of preventing that is not worth it.

I can inform you that laser edging is much cheaper and way faster than stickers. Lasers are cheap and you don’t have any consumables you need to keep buying like stickers.

Many people forget that a store can have two types of avocados priced differently that then needs to be distinguished from one another at the checkout. It could for example be organic Vs conventional. Or for apples there are many different types that can all look the same. I find this type of tech pretty cool. I would love to see variations of it. Maybe editable wax ink or something like that

Come to Denmark and you’ll be seriously shocked by how much plastic is used for food packaging. It’s insane and I hate it so much.

In my naive mind the steam deck is a huge motivating factor for developers to go directly to native Linux games. In reality it’s probably given only little a consideration.