• 30 Posts
  • 42 Comments
Joined 1 year ago
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Cake day: June 19th, 2023

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  • So uh, I’m more of a DDG a problem when I got it, then fix it that way kind of expert, so I don’t exactly remember. I looked in the LS rules, looked in my browser history, can’t find it. I remember only being annoyed because it was because I had to switch to safari to buy something, and with no blockers to save me, I kept getting these system-wide notifications. Me being an idiot is one of the reasons I asked the question if people were updating for security reasons.


  • I’ll probably regret saying, but I’ve been running High Sierra forever, and plan to keep doing so. Every time I’ve upgraded, I’ve run into problems and either lost the software I bought, or upgraded to the new versions which took away features I needed and added ones I didn’t (looking at you, Scrivener).

    I run Little Snitch and generally feel pretty secure with that. Caught an annoying notification attack just the other day. Not sure why upgrading to a new system is needed, but happy to have my ignorance un-ignored.







  • Good question, not sure I’ve got an answer. Just a term I’ve heard a lot, always sounded like it was doing something on the molecular level. Which I guess everything is. I think it’s this. When you stretch the milk, you’re trying to (about) double it in volume with tiny bubbles (microfoam). If the bubbles are too big, that’s foaming the milk. I think. Lance will better explain it. But foam like that is the way it’s done in most of Italy (from my limited experience). It’s just a different way of doing it.


  • I, too, was like you. Until one day, I learned the secret …

    No, seriously. Lance Hedrick is great about how to make good foam and all the secrets to pouring.

    https://www.youtube.com/playlist?list=PL0BqZlXENXW-WG5pS_k-xsFu-xXLy1XVZ

    Just looking at it though I must ask, what kind of milk? It does seem a bit foamy, and I get that with certain commercial milks, and less so with raw milk.

    Also, it was a huge help (my friend talk me this, not Lance) to bleed the wand before using it, really let a bunch of steam out. There’s a kind of balance when you get it right, that if you texture without bleeding, it’s too foamy, and with too much, you have to add air while you’re stretching the milk.

    And that’s exactly how much you can know by looking at a picture. The most important thing I’ve found over the years is milk and coffee taste good.