I was thinking about how I could mix coffee and technology. After some thought I remembered the Hyper Text Coffee Pot Control Protocol (HTCPCP), a protocol defined by the IETF that describes ways in which one can send commands to coffee machines. For coffee and technology enthusiasts such as myself, the protocol is a must read, especially if you find yourself interested in operating coffee pots remotely.
This is awesome James. Can’t wait to see it in action with an actual coffee pot… Until then, you could have the physical endpoint return a 418?
You don’t make a bagel by first baking a bialy and then punching out the center. No—you roll out a snake of dough and join the ends together to form the bagel. If you denied that a bagel has a hole, you’d be laughed out of New York City, Montreal, and any self-respecting deli worldwide. I consider this final.
Not exactly a QED sort of proof, but I’ll take it as an axiom. 🙂
- car ta·co
- noun, /kär/ /ˈtäkō/
1. a taco purchased specifically for eating in the car, often when picking up carry out, usually such that others in the ordering party are unaware of the item’s consumption
how to start a bakery:— atavik (@atav1k) April 22, 2021
- get into tech.
- lose all hope.
- start baking.
Lacking any beer in the house, I’m happy to report that substituting a bit of milk and a shot of Jack Daniels managed to be a happy substitution in the Welsh rarebit for lunch today.
More experimenting with Welsh cakes this morning. I think I’ve settled at baking them on a pizza stone at 450° F for three minutes a side. They come out far nicer and it seems closer to a traditional method. Next up: refining ratios and technique.
I have nearly perfected the home made flour tortilla!
Mace is an aromatic spice used in baked goods as well as savory dishes. Learn about its culinary uses and how it's closely related to nutmeg.
Unforgettably flaky, tender, melt-in-your-mouth texture with sweet currants and aromatic mace, these traditional Welsh cakes are simply irresistible!
An old family recipe, traditionally served warm, simply with a little butter on the tops!
Welsh Cakes originate from the country of Wales in Great Britain. The cakes are a cross between a cookie, a scone, and a pancake but they are truly unlike any of these things when it comes to taste and texture. They are the size of chubby cookie, made from ingredients similar to a scone, but they are cooked like a pancake on a griddle, they are not baked. Sweet but not overly so, Welsh Cakes are an example of a unique and traditional food that reflects the resourceful, wholesome, and practical nature of the Welsh people. Made from simple pantry items like flour, sugar, milk and butter, Welsh Cakes are considered a special treat since they take a great deal of time and effort to make. Being griddled, they pretty much must be made by hand and this is why there are very few commerical makers of these cakes in the world. Traditionally they were cooked over a hot bake-stone but iron griddles were later used and are now the predominant method used to cook them. They have gone by a few different names since their inception including their Welsh language names “cage bach” or "picau ar y maen" but also they are known as "Griddle Cakes", "Welsh Tea Cakes" and "Welsh Miner Cakes".
Welsh cakes are a traditional tea-time treat that are really easy to make. Eat them warm from the stove, or store in an airtight container for up to a week.
Walking the line between pancake and biscuit, these soft, tender cakes are studded with raisins and showered with cinnamon-sugar.