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Re: "don't make cheese with raw milk. You'll regret it." If the only non-homogenized milk I can find is raw, is it safe to home-pasteurize it (63C for 30 mins,) or am I better off using the homogenized stuff?
I've only made ricotta and mozzarella so far, but I've been thinking about diving into hard cheeses soon. I was just talking to my partner about cheesemaking over the weekend, so a random cheesemaking article on Hacker News is rather serendipitous...
> Re: "don't make cheese with raw milk. You'll regret it." If the only non-homogenized milk I can find is raw, is it safe to home-pasteurize it (63C for 30 mins,) or am I better off using the homogenized stuff?
That's something you need to decide for yourself, depending on your risk tolerance and considering who you'll share your cheese with. Me, I make all my cheese with home-pasteurised milk. I buy it raw and I pasteurise it in my cheese vat. I think that this makes it much safer than raw milk, although probably not as safe as milk pasteurised in a dairy plant. The combination of heat and time in home pasteurisation is just as effective as the process most commonly used in dairy plants (72°C for 15 seconds) but there are more opportunities for post-pasteurisation contamination in a home kitchen and anyway I'm an amateur so I can always bungle something without even knowing until it's too late.
Btw, the reason we do it this way at home (63°C for 30') is because for pasteurisation to be done right every milk particle must be heated to the target temperature for the indicated time, which is much harder to do when the duration is short. For the same reason I stir gently but constantly while the milk is on the stove and also make sure that the needle of my milk thermometer is one or two degrees above the target temperature, because thermometers always have some error and it's best to err on the side of overheating than not-pasteurising. Also, pasteurisation temperatures are standardised for cow's milk with 3.5% fat so if you have fatter milk, say from Jersey cows or from ewes (as I do) you need to increase the temperature (so I pasteurise ewe's milk at 65°C for 30').
You can find more information about this kind of pasteurisation if you search online for "Long Time Low Temperature pasteurisation" (or "LTLT pasteurisation") or "vat-pasteurisation". Here's a very comprehensive report on pasteurisation in general:
To be honest I used to think that home-pasteurisation is just as safe as industrial pasteurisation but I had a conversation with a professional cheesemaker who told me it basically isn't and recommended that I age my cheeses for two or three months to be sure (as a general rule, the longer cheese has aged for, the safer it is to eat). To be more honest, I mostly do, but I also make some fresh cheeses that I eat within a couple of weeks. I expect though that if I was really messing it up with sanitation, I'd be seeing some signs like early blowing more often (currently I'm at 0 times, that is). So I think I'm doing it right. Anyway for me home pasteurisation is well below my risk threshold so I'm fine with it.
On the other hand, the big problem with microbes is that you can't see them, so unless you have access to a bio lab everything you do to get rid of them is basically ritual and your faith in your procedures is er, well, it's just that, faith. So it's up to you to decide what you think is safe. In fact I know plenty of folks who swear by raw milk and have been making cheese with it for many years. But I also know of professional cheesemakers who have killed off a few of their clients with their raw milk cheeses, so I feel my responsibility is to warn people against it.
I've been brewing beer and mead for a decade, so I'm used to issues of contamination - although it's very hard to make yourself sick with beer. Worst case, it tastes bad and you have a little bit of gastrointestinal distress, but cheese is a different beast!
I have friends who raise goats, and it sounds like it's time to give them a call. I'll err on the side of safety and read more on home pasteurization. Thanks for the info!
I'm not surprised you made a throwaway to hide behind, because not only are you a coward, but this is the worst take I've ever seen on a website full of terrible takes. I can't imagine working for someone with this point of view, and I'll happily say that, on the record, without a throwaway account.
As an engineering manager- an actual one- I'm not paying for hours, I'm paying for output. I couldn't care less if my employee was working 15 hours or 40, as long as they got an appropriate amount of work done for my investment in them.
Are we praising someone for demanding itemized timesheets? How absolutely toxic.
This is why I choose to be a contractor and an engineer. If I work, I bill. I never understood how anyone in good conscience can work 15hrs while the others at the company work 40hrs and still collect full-time benefits. As an engineer I have never had that luxury though, somehow we are always busy and I have to make an effort to reduce my billable hours without needing to pad them. I am probably also culturally biased from working class roots that overpraises hours worked and that mindset is admittedly self-defeating.
Preparing/eating a meal during a meeting is admittedly perk but it doesn't affect my focus or participation.
> This is why I choose to be a contractor and an engineer. If I work, I bill. I never understood how anyone in good conscience can work 15hrs while the others at the company work 40hrs and still collect full-time benefits.
If they are working 15h/week and delivering what is expected from them, who are you to guilt those into working the schedule you judge as "right"? My employer pays me to deliver them value, if I deliver the expected value for my salary in 10h instead of 40h am I in the wrong? Should I be forcing myself to work harder just because? Nah.
> I am probably also culturally biased from working class roots that overpraises hours worked and that mindset is admittedly self-defeating.
Yes, you are. I came from the same roots, had the same twisted view about "hard work" and judging others when I worked my ass off and saw some other people relaxing. After 17 years of career, this is all bullshit. I'm being paid for my expertise and my results, if my employer is happy with my results why the fuck should I bust my ass longer than needed? I have a life outside of work that I care much more about.
I do have a work ethic, I do my work with a lot of care, craft and thought, I deliver value and improve products and processes. I don't fucking care if I do that in 10 or 40 hours a week, it's a motivation for me to allow my laziness to be a driver for being more and more efficient and effective, so I can work less hours while delivering more value, being paid more per hour in the process.
> Preparing/eating a meal during a meeting is admittedly perk but it doesn't affect my focus or participation.
It's also a perk to have enough time (1h-1h30m) in the middle of the day to go enjoy your meal fully, to prepare it with care, without multitasking in some bullshit meeting just because you feel you need to be hyper-efficient.
The best perk I have of being a software engineer is that, comparatively to many other fields, our careers allow us to take back a lot of control of our own schedule and time.
I can already imagine the naming discussions if we were to build a Solid library for Solidjs. "Solid-ui-solidjs"? "Solid-client-solidjs-js"? Oh boy. We're currently using React for most things, but I could imagine switching to this if it takes off... that's going to make following conversations very confusing, haha.
Now that I say that and I've clicked around, I wonder which is canonical: "Solidjs", "SolidJS", or "Solid.js"? I've seen it all three ways.
I was super excited until I saw this; I guess I'll have to wait. Offline storage is essential for a number of reasons, not the least of which is the ability to reach my notes if Hera is having an outage.
It's also a good use case for a good old .vcard, which already has semantics for plenty of contact fields, so I wouldn't be surprised if there are some for IRC.
Modern phones have done their utmost to end these. If you even find the option to load a vcard they will (often sneakily) copy the contents to Google Contacts or similar, and you don't know if the phone is even keeping the vcard updated. It has made the approach feel unreliable.
I've switched to self-hosting my contacts with Radicale[0] (with "backups" to a git repo) synced via DavX5[1], with no problem of them mixing with Google Contacts. It's pretty annoying though that basically no current contacts app recognizes common fields like the nickname for a person.
I fully expected some blockchain nonsense opening your link, I'm pleasantly surprised.
It seems like an interesting project but I wonder if it has any chance of reaching critical mass. The incumbents have no incentives to interoperate with such a protocol as far as I can tell.
The same is true for any open protocol, at least at first. Any open protocol has to reach widespread usage first, and only then will incumbents have to adopt it. That's an extremely difficult task, but hopefully not impossible.
I'm not convinced their tools are better than npm audit + a license checker package, although I suppose it's nice if you want a dashboard that works for many languages instead of just Node.
I've been very disappointed with their PR tools, and ended up turning off their automated PRs on _their suggestion_. (They will create dozens or hundreds of PRs to update dependencies, rather than rewriting them. Dependabot is 100x better to work with.)
They offer both Ubuntu and pop! os; I don't think it's fair to ask for more distros. If you want Mint, just install Mint. An install of Ubuntu 20.04 for me required zero configuration on a new Oryx Pro 16" that I bought a few months ago.
I'm well aware they offer both Ubuntu and Pop. After all, I was just there looking to purchase a workstation. Ubuntu might be your cup of tea but I personally don't care for Snap. I know absolutely nothing about Pop!_OS. Neither of these options are ones I would choose.
It would have been nice (imho) if they offered Mint as an option as it would potentially save me the pain of hunting down the proper drivers and hoping I can figure out how to install them and get the workstation I want to actually work.
Re: "don't make cheese with raw milk. You'll regret it." If the only non-homogenized milk I can find is raw, is it safe to home-pasteurize it (63C for 30 mins,) or am I better off using the homogenized stuff?
I've only made ricotta and mozzarella so far, but I've been thinking about diving into hard cheeses soon. I was just talking to my partner about cheesemaking over the weekend, so a random cheesemaking article on Hacker News is rather serendipitous...