That thing when you finish setting up your mail server then realise your host has the necessary ports blocked until you message them after a month or so and explain your use case, so they know you aren't a spammer.
VPS mastery: 10/10
Planning: 0/10
This is part of my general migration away from Microsoft 365. That part is complete, actually. But... I miss ActiveSync and spam filters, and wanted to learn something new. Plus @mailbox_org hasn't got the official GWF seal yet.
Is there anything #ffmpeg cant do? I think with enough switches it could bake a loaf of bread.
🚀 Wow, they managed to make #Forth even more obscure by running it on UEFI! 🤯 Who knew booting into a minimalistic language on a #firmware interface no one understands was the key to finally achieving peak nerdiness? 🤓🔧
https://asciinema.org/a/Lbxa2w9R5IbaJqW3INqVrbX8E #UEFI #nerdiness #minimalism #HackerNews #ngated
One could think I have invested in shares of the masking/painter's tape manufacturers. I made some silly tape-based stencils. It started as a scaled-down and printed insignia, which I used for cutting a piece of 0,5mm styrene into a template for reusability. All this for a few silly blasts of airbrush 😄 I just hope the result looks like Decepticon icon.
Also, attempt at heat staining on the engines. Mostly stippled blue wash and some violet one later.
Another long masking session with a few minutes of airbrushing done yesterday. I fixed the previous few oversprays and covered the engine platings and nozzles with Vallejo's gunmetal. That left some tight spots to be fixed with a brush later, but that's ok.
Maybe the landing gear bays with the wheels and a few darker grey panels next?
After spending way too many decimeters of masking tape between three airbrushing sessions the regocnizable paintjob part is done for the first of three F-15s in this megaproject of mine. Seeing this makes me surprisingly happy 😄
I've still got to do the metallics, fix a few bits where the crappy painter's tape failed, and the roundels. How in the Empire do I do those? Print some on an A4 and cut out as stencils? 🤔
Said F-15E got so very boring with a layer of Vallejo USAF Medium Grey but fear not, it _will_ be nerdified!
I just need to decide on the painting and therefore the masking order. Lots of ddg'ng has been spent on checking sources, which has led me to feel I've got a few choices to make.
#ScaleModeling #WIP #nerdiness
So, time to try out another coffee.
Today we have the "Augusto" from "Die Kaffeemacher:innen".
It's a medium roasted 100% Arabica espresso, with an enhanced fermentation.
Augusto placed the whole coffee cherries under tarps to speed up and enhance the fermentation process.
Once that is done, the coffee is then processed as a Natural and then roasted.
This coffee is incredibly fruity.
The tasting notes describe it as: Sour Cherries, Amaretto, Hazelnut with a velvety texture.
Personally, I very much can taste fruity notes, hints of cherries and a nutty base.
Used in milk or plant-based milk drinks for me it then takes on notes, reminiscent of a Black Forest cake.
And I think I prefer that espresso in milk based drinks. It's absolutely tasty on it's own as a shot in a 1:2,25 ratio.
But it really shines in milk based drinks.
I had it as a flat white today, as a Latte and as a Cortado. And it really works in all 3 of them.
The fruity notes are there, the acidity is mellowed out and as I said, I do get Black Forest cake vibes from the cup.
Awesome espresso!
And for those who are interested:
Coffee: Espresso Augusto from Die Kaffeemacher:innen
Dose: 18g
Yield: 40g
Time: ~30s
Brew Temp: 93°C
The picture is my Cortado ... which by the way is a great milk based drink, if you are like a strong Espresso taste, but with the acidity mellowed out just a bit.
It's not as popular as other (plant-)milk based drinks, but, give it a shot! (haha!)
Double Shot of Espresso together with roughly the same amount of steamed, textured milk.
So, time to try out another coffee.
Today we have the "Augusto" from "Die Kaffeemacher:innen".
It's a medium roasted 100% Arabica espresso, with an enhanced fermentation.
Augusto placed the whole coffee cherries under tarps to speed up and enhance the fermentation process.
Once that is done, the coffee is then processed as a Natural and then roasted.
This coffee is incredibly fruity.
The tasting notes describe it as: Sour Cherries, Amaretto, Hazelnut with a velvety texture.
Personally, I very much can taste fruity notes, hints of cherries and a nutty base.
Used in milk or plant-based milk drinks for me it then takes on notes, reminiscent of a Black Forest cake.
And I think I prefer that espresso in milk based drinks. It's absolutely tasty on it's own as a shot in a 1:2,25 ratio.
But it really shines in milk based drinks.
I had it as a flat white today, as a Latte and as a Cortado. And it really works in all 3 of them.
The fruity notes are there, the acidity is mellowed out and as I said, I do get Black Forest cake vibes from the cup.
Awesome espresso!
And for those who are interested:
Coffee: Espresso Augusto from Die Kaffeemacher:innen
Dose: 18g
Yield: 40g
Time: ~30s
Brew Temp: 93°C
The picture is my Cortado ... which by the way is a great milk based drink, if you are like a strong Espresso taste, but with the acidity mellowed out just a bit.
It's not as popular as other (plant-)milk based drinks, but, give it a shot! (haha!)
Double Shot of Espresso together with roughly the same amount of steamed, textured milk.
I keep working with the #Bialetti #mokapot.
And getting nice results.
Coffee is strong, but I am getting the bitterness really well controlled.
Also getting about that 75% of liquid out, which is a good baseline to work with.
So, similar setup:
Coffee: Espresso Dreispitz from Die Kaffeemacher:innen
Dose: 19g
Water: 140ml at 90°C
Yield: 102ml coffee
Poured the hot water at 90°C into the base. Then I ground the coffee, filled the filter basket, added an aeropress paper filter and started brewing.
Starting with warm water in the base might sound odd, but it giving nice results and more control.
Really like that Moka Pot. There really is a reason why they are still popular... with a design that really hasn't changed much from 1933. The Moka Express is still pretty much the same.
#coffee #moka #espresso #nerdiness
I keep working with the #Bialetti #mokapot.
And getting nice results.
Coffee is strong, but I am getting the bitterness really well controlled.
Also getting about that 75% of liquid out, which is a good baseline to work with.
So, similar setup:
Coffee: Espresso Dreispitz from Die Kaffeemacher:innen
Dose: 19g
Water: 140ml at 90°C
Yield: 102ml coffee
Poured the hot water at 90°C into the base. Then I ground the coffee, filled the filter basket, added an aeropress paper filter and started brewing.
Starting with warm water in the base might sound odd, but it giving nice results and more control.
Really like that Moka Pot. There really is a reason why they are still popular... with a design that really hasn't changed much from 1933. The Moka Express is still pretty much the same.
#coffee #moka #espresso #nerdiness
In terms of equipment, I am actually pretty happy at the moment.
Well, mostly happy. There is always room to improve, but I think I have a good setup for some great coffee.
For filter I am still using my Fellow Ode with 64mm flat burrs. It has been upgraded a couple of times and aside from the plasma generator that helps with static, it basically an Ode Gen 2.
Great for filter and aeropress, also works nicely for Cold Brew. And with a price tag ~300 Euros in Germany, that is great bang for buck.
If I should have another 200 Euros to burn (which I am not sure I have), I could upgrade to some SSP burrs. But to be honest, the Fellow Ode Gen 2 burrs are pretty good. Not sure what they were thinking with the Gen 1 burrs, but the Gen 2 burrs are really nice.
I also got myself an 1Zpresso Q2S 38mm conical burr handgrinder for travel.
And a Timore Chestnut C3s PRO, which is enother 38mm conical burr handgrinder, which I got for work.
The Q2S is a niftly little thing that fits easily into the plunger of an Aeropress and takes up almost no additional space.
The C3s Pro is a bit bigger (so easier to handle), equally sturdy and produces good coffee grounds.
I’d say the Q2S is a bit better in terms of grind quality, but the Chestnut is almost on the same level.
For espresso, I am still using a DF64 64mm flat burr grinder, that got upgraded (thanks to Kuraiko) with a better catch cup holder, a better lid for the bellow and, the best addition, a Vernier scale for easier dial in.
It has a couple of downsides. It produces quite a bit of static, it’s a bit fiddly to brush out the burr chamber and the exit chute.
But the burrs that come with it actually pretty good, it has a strong enough motor and the grind profile is pretty good, rivaling some of the far more expensive grinders.
And static can be controlled by using RDT, so spritzing the beans with just a little bit of water.
And you know what? The next grinder I will get will either by a DF54, as a cheaper option to place into Kuraiko’s apartment, should he manage to move closer.
Or it might be a DF64 Gen2 or even a DF83 (and I move my DF64 Gen1 to Kurai’s place). Or maaaaaybe a Timemore Sculptor. We will see.
In terms of brewing, I’m running a Hario V60 (and aiming at a Hario Switch), Aeropress, a Phin for Vietnamese style coffee and a Dripster 3 for Cold Brew.
For Espresso I upgraded from my Rancilio Silvia single boiler to a Rancilio Silvia Pro X dual boiler and I am still SUPER happy with the big Miss.
It’s a Volvo, through and though, sturdy, reliable, but not flashy. And I love the coffee that I get from it, using VST precision baskets, a Normcore V4 Titanium PVD tamper and … yes I will admit it ... a Weber Blind Shaker ^.^‘
If you a looking for an affordable and good quality Dual boiler, the Rancilio Silvia Pro X is something you might wanna look at.
Also I (or in this case we) kept both Rancilio Silvia single boilers, both of which @kuraiko is modifying with PID temp control, display and menu controls.
One will stay at Kuraiko’s place for me ^.^‘
And one I will try to sell, once it is finished.
So, I guess that is enough nerdy stuff for today!
Thank you … and I am sorry XD
I have not talked much about coffee lately, but believe me, I am still very much into this hobby.
And now I made a posting that I have to split into 2.
Oh dear!
Trying out different coffees from different roasteries, slowly finding a general theme of coffees that I like.
Which in general are medium roasted coffees, often on the lighter side of medium, that offer me a nice blend of fruity, but also nutty and slightly chocolaty aromas.
That is true for both filter and espresso.
Dark roasted coffees, which the exception of the Vietnamese rum roasted coffee are usually too smokey and dark for me.
While very lightly roasted coffees are a bit too acidic for my taste buds.
So I usually roam around medium roasted coffees, with a maximum of a full city roast for some of the espresso beans that I like.
#coffee #espresso #nerdiness
1/2
In terms of equipment, I am actually pretty happy at the moment.
Well, mostly happy. There is always room to improve, but I think I have a good setup for some great coffee.
For filter I am still using my Fellow Ode with 64mm flat burrs. It has been upgraded a couple of times and aside from the plasma generator that helps with static, it basically an Ode Gen 2.
Great for filter and aeropress, also works nicely for Cold Brew. And with a price tag ~300 Euros in Germany, that is great bang for buck.
If I should have another 200 Euros to burn (which I am not sure I have), I could upgrade to some SSP burrs. But to be honest, the Fellow Ode Gen 2 burrs are pretty good. Not sure what they were thinking with the Gen 1 burrs, but the Gen 2 burrs are really nice.
I also got myself an 1Zpresso Q2S 38mm conical burr handgrinder for travel.
And a Timore Chestnut C3s PRO, which is enother 38mm conical burr handgrinder, which I got for work.
The Q2S is a niftly little thing that fits easily into the plunger of an Aeropress and takes up almost no additional space.
The C3s Pro is a bit bigger (so easier to handle), equally sturdy and produces good coffee grounds.
I’d say the Q2S is a bit better in terms of grind quality, but the Chestnut is almost on the same level.
For espresso, I am still using a DF64 64mm flat burr grinder, that got upgraded (thanks to Kuraiko) with a better catch cup holder, a better lid for the bellow and, the best addition, a Vernier scale for easier dial in.
It has a couple of downsides. It produces quite a bit of static, it’s a bit fiddly to brush out the burr chamber and the exit chute.
But the burrs that come with it actually pretty good, it has a strong enough motor and the grind profile is pretty good, rivaling some of the far more expensive grinders.
And static can be controlled by using RDT, so spritzing the beans with just a little bit of water.
And you know what? The next grinder I will get will either by a DF54, as a cheaper option to place into Kuraiko’s apartment, should he manage to move closer.
Or it might be a DF64 Gen2 or even a DF83 (and I move my DF64 Gen1 to Kurai’s place). Or maaaaaybe a Timemore Sculptor. We will see.
In terms of brewing, I’m running a Hario V60 (and aiming at a Hario Switch), Aeropress, a Phin for Vietnamese style coffee and a Dripster 3 for Cold Brew.
For Espresso I upgraded from my Rancilio Silvia single boiler to a Rancilio Silvia Pro X dual boiler and I am still SUPER happy with the big Miss.
It’s a Volvo, through and though, sturdy, reliable, but not flashy. And I love the coffee that I get from it, using VST precision baskets, a Normcore V4 Titanium PVD tamper and … yes I will admit it ... a Weber Blind Shaker .‘
If you a looking for an affordable and good quality Dual boiler, the Rancilio Silvia Pro X is something you might wanna look at.
Also I (or in this case we) kept both Rancilio Silvia single boilers, both of which @Kuraiko is modifying with PID temp control, display and menu controls.
One will stay at Kuraiko’s place for me .‘
And one I will try to sell, once it is finished.
So, I guess that is enough nerdy stuff for today!
Thank you … and I am sorry XD
I have not talked much about coffee lately, but believe me, I am still very much into this hobby.
And now I made a posting that I have to split into 2.
Oh dear!
Trying out different coffees from different roasteries, slowly finding a general theme of coffees that I like.
Which in general are medium roasted coffees, often on the lighter side of medium, that offer me a nice blend of fruity, but also nutty and slightly chocolaty aromas.
That is true for both filter and espresso.
Dark roasted coffees, which the exception of the Vietnamese rum roasted coffee are usually too smokey and dark for me.
While very lightly roasted coffees are a bit too acidic for my taste buds.
So I usually roam around medium roasted coffees, with a maximum of a full city roast for some of the espresso beans that I like.
#coffee #espresso #nerdiness
1/2
It's been five years since I've worked with Golang. Yesterday I decided to build a version of my ipwatch app in Golang. It has gone pretty well so far. This language still feels pretty natural to me. #golang #nerdiness #skills
There are few things as thrilling as sleuthing to find data inconsistencies in a freshly-shared DB with more than 12M entries 🕵️♀️ 🔍🤓
If you're interested in space exploration history, check out my friend Eunice's blog, where she writes up countless NASA records to make them as readable as fiction! The latest post is about Skylab 3's troublesome trip:
https://tli-tiptree.com/2023/07/28/50-years-ago-skylab-3-launches-into-trouble/
#NASA #spacetravel #science #blog #nonfiction #scienceblog #space #nerdiness
Thinking of moving to a different Mastodon #instance but no idea how to find one that I'd like. Any suggestions? My main hobbies/interests are #crossstitch , #languages, #boardgames (and #videogames and #dnd) and just general #nerdiness/ #learning.
@jarunmb love me some Fringe. Think I’ve watched the series 4 times now. Only Firefly has that beat. Eureka is on my to watch list. #nerdiness
