🎓 Dr. Freemo 🇳🇱 @freemo@social.cleverlibre.org

@marathon wait, does it just make puffed rice? if it puffs and is like rice crispies that might be something id like to try.

@marathon yea but is it edible?

@marathon *frying

@marathon hahahah yea you wont get anywhere just drying dried rice.. im not sure that would cook no matter how long you fry it :)

@trinsec seroendeng isnt a bad option either :)

roux is a creol/french word I think, though I wouldn't be surprised if you dont have a special word for it in your language (in english we call it by its french name).

Its just flour and oil cooked slowly on a stove over the course of hours (stirring continuously) until it turns from white to brown. Its a huge pain in the ass to make but for as simple as it is it adds a lot of dimension to foods.

@copyme@mastodon.online I'm not currently at my Utrecht home anyway. Since covid started ive been locked down in my philly home mostly.

@copyme@mastodon.online ahh yea there are a few places here that will kinda do that, throw in random hummus in a dish that is otherwise a full meal on its own.

Better adding hummus to a dish than fries though!

@copyme@mastodon.online Ahh, id be curious to see how that is different... I mean if your making some special super fatty hummus and then eating it by the spoonful then I can certainly see that.

The only hummus I know is pretty light and usually eaten as a dip with even lighter veggies. So I see it as a really healthy way to snack, especially if you can spare eating some healthy fats.

@copyme@mastodon.online I dunno maybe you do something really weird to make it heavy, but hummus in my mind is usually sesame paste or tahini and lemon and garlic and chickpeas blended. so unless your doing something different I'd consider that fairly light, especially considering your using it as a dip for veggies.

@trinsec I'd say while not the same thing they both work for similar reasons. that is, they both significantly improve the texture of the rice and thus accompany it well.

That said they have a lot of difference too, seroendeng for example adds a more noticeable "grit" or crunch and has other flavors to. Nuts and roux are very fine so the grity nature is more subtle. It makes the rice taste heartier but doesnt really add any crunch.

I'd say if you want something a little closer to seroendeng then instead of doing nut paste youd do nut paste plus finely crushed nuts to add a grittier texture, then some spices.

@copyme@mastodon.online I agree, beef on toast for breakfast is bad enough, but RAW beef...no thanks.

Then again im not a fan of tartar even for dinner. I will eat it more as a adventerous thing and I love to try cultural oddities when it comes to food. But yea tartar is a very difficult thing for me to eat.

I cant say im surprised that israel is on the lighter side when it comes to breakfast, even compared to europe. The middle east tends to do a wonderful job with food being healthy and light, hummus with veggies being something that comes to mind as a typical healthy snack.

@realcaseyrollins Well plain white rice isnt fried rice... I wouldnt recommend adding it to plain steamed rice, that wouldnt work at all. The only reason it works is because the frying browns the nuts (the roux is already browned) and the oil from the nuts is used for frying. Last thing you want with steamed white rice is for it to have oil in it, let alone nuts or roux.

@icedquinn

well that is actually really cool... might just convince me to try blender afterall.

@PCOWandre

Fried rice protip: Always make your fried rice dirty, you wont regret it. That is add roux, or if you don't have any, nut paste. I actually prefer the nut paste, just blend up some walnuts and almonds and your good to go but you can experiment with other nuts too.

Easily makes any fried rice twice as good.

Doggo logic is infallable.

@funny @dogs #funny #dogs #dog #doggo #humour #joke #jokes

@PCOWandre that would get too expensive over the long term, especially considering that there may be many design iterations. Plus the CNC is likely to also enable me to do PCB and other things.

If nothing else having my own CNC is going to greatly reduce turn around and thus reduce project development time significantly.

@PCOWandre I already knew going in that the cheap stuff wasnt an option, particularly given my high resolution requirements. Precision machining is never going to be cheap.

@PCOWandre ok so yea that sounds troubling and speaks to quiality issues... so might not want to go that route then thanks.

@PCOWandre There is also the fact that the free tier requires the work to be non-commercial... So im not sure how that would play out if someonewanted to contribute to an open-source project and they were using that open-source project commercially to make a product they actually sell (like an open-source enclosure they use on a paid product).

@PCOWandre Ahhh ok, well that makes more sense. If that is the case it **might** be acceptable... but its still hairy for me because if they change that policy at any time I could have a huge collection of projects that all of a sudden are inaccessible without paying a huge fee.

If this were desktop software that might not even be a big deal because if they stopped offering a free tier you could always just use an older version. But it is web based, and I suspect this is part of the reason. So if they pull the free tier at any point you either need to pay or instantly get locked out of everything you ever made (and the community too)... thats a big gamble, it is hard to predict where that will go in 5 years time for example.