Allan Björklund
@allanbjorklund.bsky.social
Studied to be an astrophysicist, ended up a software developer.
Amateur pianist (classical and jazz/blues).
Love to cook and bake.
Many other things...
Amateur pianist (classical and jazz/blues).
Love to cook and bake.
Many other things...
Time for a Change
The long, contentious history of time shifts
worldhistory.substack.com
March 8, 2025 at 10:49 PM
Lately I've been practicing my baguette making, but have been using either all purpose or high gluten flour.
Looking online for French style T65 flour in the U.S. I found 5 kilo bags for $15, and a selected a 3 pack for $45.
But then they want $170 for shipping.
Yeah, no.
Looking online for French style T65 flour in the U.S. I found 5 kilo bags for $15, and a selected a 3 pack for $45.
But then they want $170 for shipping.
Yeah, no.
March 3, 2025 at 5:59 AM
Lately I've been practicing my baguette making, but have been using either all purpose or high gluten flour.
Looking online for French style T65 flour in the U.S. I found 5 kilo bags for $15, and a selected a 3 pack for $45.
But then they want $170 for shipping.
Yeah, no.
Looking online for French style T65 flour in the U.S. I found 5 kilo bags for $15, and a selected a 3 pack for $45.
But then they want $170 for shipping.
Yeah, no.
I may have to check this out, as I find even Instagram is starting to up the "you might like ..." crap and flooding my feed with nonsense.
www.yahoo.com/tech/meta-ad...
www.yahoo.com/tech/meta-ad...
Meta admits it deleted links to decentralized Instagram competitor Pixelfed
Meta accidentally deleted links to Instagram-competitor Pixelfed on Facebook, which is at least a little suspicious coming after Meta's recent moderation changes.
www.yahoo.com
January 13, 2025 at 11:19 PM
I may have to check this out, as I find even Instagram is starting to up the "you might like ..." crap and flooding my feed with nonsense.
www.yahoo.com/tech/meta-ad...
www.yahoo.com/tech/meta-ad...
Something to be aware of if you handle a lot of citrus.
Some photosensitive compounds if sufficient in quantity and left on the skin can react to prolonged UV exposure (most usually sunlight) and produce chemical burns.
arstechnica.com/health/2024/...
Some photosensitive compounds if sufficient in quantity and left on the skin can react to prolonged UV exposure (most usually sunlight) and produce chemical burns.
arstechnica.com/health/2024/...
Man suffers chemical burn that lasted months after squeezing limes
The toxin is in more foods than you might think, including carrots, parsley, limes, and lemons.
arstechnica.com
November 29, 2024 at 10:34 PM
Something to be aware of if you handle a lot of citrus.
Some photosensitive compounds if sufficient in quantity and left on the skin can react to prolonged UV exposure (most usually sunlight) and produce chemical burns.
arstechnica.com/health/2024/...
Some photosensitive compounds if sufficient in quantity and left on the skin can react to prolonged UV exposure (most usually sunlight) and produce chemical burns.
arstechnica.com/health/2024/...
It didn't work out as planned, as there were ways to get around the policy. But the author thinks some form of it may be implemented in the future as more economies move away from cash and become more digital.
jpkoning.blogspot.com/2024/11/sete...
jpkoning.blogspot.com/2024/11/sete...
Setelinleikkaus: When Finns snipped their cash in half to curb inflation
On the last day of 1945, with World War II finally behind it, Finland's government announced a new and very strange policy. All Finns were r...
jpkoning.blogspot.com
November 27, 2024 at 10:25 PM
It didn't work out as planned, as there were ways to get around the policy. But the author thinks some form of it may be implemented in the future as more economies move away from cash and become more digital.
jpkoning.blogspot.com/2024/11/sete...
jpkoning.blogspot.com/2024/11/sete...
And there is much more, but tonight I find out that the stems of broccoli are sweeter than the florets.
In some situations I've been saving the wrong parts.
In some situations I've been saving the wrong parts.
November 17, 2024 at 4:26 AM
And there is much more, but tonight I find out that the stems of broccoli are sweeter than the florets.
In some situations I've been saving the wrong parts.
In some situations I've been saving the wrong parts.
In another, I find out you don't skim everything off the top of a consommé, but just keep skimming from a small opening in the center so that the "raft" keeps capturing the solid material.
November 17, 2024 at 4:26 AM
In another, I find out you don't skim everything off the top of a consommé, but just keep skimming from a small opening in the center so that the "raft" keeps capturing the solid material.
It's interesting the things you learn while watching "Iron Chef".
In one episode I found out about kevlar kitchen gloves, which have been an awesome discovery for me considering how many times I cut myself slicing bread with the extremely sharp Japanese made bread knife I use.
In one episode I found out about kevlar kitchen gloves, which have been an awesome discovery for me considering how many times I cut myself slicing bread with the extremely sharp Japanese made bread knife I use.
November 17, 2024 at 4:25 AM
It's interesting the things you learn while watching "Iron Chef".
In one episode I found out about kevlar kitchen gloves, which have been an awesome discovery for me considering how many times I cut myself slicing bread with the extremely sharp Japanese made bread knife I use.
In one episode I found out about kevlar kitchen gloves, which have been an awesome discovery for me considering how many times I cut myself slicing bread with the extremely sharp Japanese made bread knife I use.