[-] groucho 6 points 1 day ago

There was a senior dev at my first job that we called Lord Voldemort and he was the king of ungreppable variable names. Short, full of common characters, and none of them actually described what they were doing. I swear he only used characters that appeared in C++ keywords, so looking for fo would invariably tag every for statement in the file.

He also had hooks set up to notify when anyone was in his area of the code and you'd always get a two-hour phonecall where he'd slowly wear you down and browbeat you into backing out your changes. Every time I pulled a ticket in his codebase I'd internally shudder. He was friends and/or had dirt on the CTO so he just remained in that role and made everyone's life hell.

[-] groucho 3 points 2 days ago

"It's my birthday! I'm a hundred!"

[-] groucho 68 points 3 months ago

Imagine being the ruler of that city and letting him get "cured" instead of having him infodump / give daily reports about this.

[-] groucho 44 points 5 months ago

Sometimes my mom calls a fanny pack a strap-on. This is like that.

[-] groucho 48 points 7 months ago* (last edited 7 months ago)

This reminds me of the time my group played a kobold campaign. We found a halfling scout and dealt with him. Then we made an improvised catapult and launched his corpse into the middle of his camp. And then we snuck in and wiped the rest of the halfling party while they were trying to figure out what was happening.

One of the guys in our party put skills in cooking and rolled a nat 20 making halfling jerky. A few sessions later a wizard or whatever granted us a wish, and we wished for our supply of nat 20 halfling jerky to never run out.

So now we're rolling around the countryside raising hell and handing out halfling jerky to everyone because it is now the most powerful diplomatic tool in our arsenal. We never told anyone what it was made out of and pretty much any NPC who didn't want to kill us on sight got a piece.

I don't remember what happened to the party. I think our GM gave up in disgust after a while. Good times.

[-] groucho 39 points 9 months ago

Authority is a privilege and a responsibility, not a virtue or a right. If you are in a place of authority your life should be harder, not full of fawning sycophants that give you an ego boost.

[-] groucho 31 points 9 months ago

Pretty sure One-Who-Goes-Bankrupt-Running-A-Casino is a Ferengi insult.

[-] groucho 44 points 1 year ago

The final project in my instrumentation class was to tune a PID controller for a hot/cold mixing valve. I (CS/ENG) was paired up with an engineering student and a lot of it was throwing parameters in, seeing if weird shit happened, and then turning down or up based on the result. I had a programming final and something else I was supposed to be studying for, so I just started doing a binary search with the knobs. We got the thing tuned relatively fast and my partner acted like I was a wizard.

[-] groucho 31 points 1 year ago

The people that want to restrict reproduction are acting like eugenicists? I'm shocked. This is my shocked face.

[-] groucho 61 points 1 year ago

"Captain's Log, supplemental."

[-] groucho 58 points 1 year ago

I've been a dev for 20+ years and yeah, learning a new repo is hard. Here's some stuff I've learned:

Before digging into the code:

  • get the thing running and get familiar with exercising it: test happy path, edge cases, and corner cases. We're not even looking at code yet; we're just getting a feel for how it behaves.
  • next up, see if there's existing documentation. That's not an end-all solution, but it's good to see what the people that wrote the thing say about it.

Digging into the code:

  • grep is your very best friend. Pick a behavior or feature you want to try and search for it in the codebase. User-facing strings and log statements are a good place to start. If you're very lucky, you can trace it down to a line of code and search up and down from there. If you're unlucky, they'll take you to a localization package and you'll have to search based on that ID.
  • git blame is also your very best friend. Once you've got an idea where you're working, use the blame feature on github to tie commits to PRs. This will give you a good idea of what contributing to the PR looks like, and what changes you'll have to make for an acceptable PR.
  • unit tests are also a good method of stealth documentation. You can see what different areas of the code look like in isolation, what they require, and how they behave.
  • keep your own documentation file with your findings. The act of writing things down reinforces those things in your mind. They'll be easier to recall and work with.
  • if there's an official channel for questions / support, make use of it. Try to strike a balance here: you don't want to blow them up every five minutes, but you also don't want to churn on a thing for days if there's an easy answer. This is a good skill to develop in general: knowing when to ask for help, knowing when an answer will actually be helpful, and knowing when to dig for a few minutes first.

There's no silver bullet. Just keep acquiring information until you're comfortable.

[-] groucho 54 points 1 year ago

That would be pretty easy.

return "Why are you even trying to do it this way?\n$link_to_language_spec\nThis should be closed.;

8
submitted 1 year ago* (last edited 1 year ago) by groucho to c/cooking_with_fire@feddit.uk

It's been a busy few weeks. Other than grilling the occasional bratwurst, I haven't been able to do much.

We needed an easy dinner tonight, so my wife prepped some stuffed peppers and brought a fairly thick ribeye home. While she got the peppers ready, I salted the ribeye and let it hang out in the fridge while I got the grill started. Last time I posted a steak, Hossenfeffer suggested a reverse sear, so that's what I did.

I got the egg up to 350ish F because that's what the peppers needed. I put the heat deflector in and gave the peppers a 15 minute head start. Then I prepped the thermometer and set a target of 120F. It took about 15min, which was fortunate because that's how much longer the peppers needed.

I wasn't prepared for how hideous the steak looked after 15min, but I soldiered through the horror and let it rest in a foil tent while I pulled the (very hot) heat deflector out and opened the vents all the way. Once I hit about 575F I opened the grill and threw the steak back on for 30s a side.

I'm pretty happy with the results. The peppers (with a cooked filling of mushrooms, hazelnut, and goat cheese) turned out great and went really well with the steak. Definitely trying both again. Thanks for the suggestion!

9
submitted 1 year ago by groucho to c/cooking_with_fire@feddit.uk

https://en.wikipedia.org/wiki/Bigos

We found out our oven wasn't working this evening and my wife really wanted bigos for dinner. Given that it's mostly about cooking pork and other fun stuff in a pot at 250F for 4 hours, we decided to fire up the green egg.

We didn't really follow a recipe, just chopped up pork, beets, potatoes, a head of cabbage, and an onion, added salt, and dumped it all in a pot. I got the grill up to temperature with the indirect heat plate installed and then just moved the pot onto the grill. Aside from stirring it a few times, I left it covered.

It was amazing. I have no idea what kind of vile tricks our oven used to fool us into thinking it can cook things properly, but the food stayed moist and developed a nice broth instead of charring onto the bottom of the pot like it usually does. That means that instead of chiseling sludge out of the pot, we had watermelon and relaxed on the patio!

I actually left the pot on the grill for a half hour longer than necessary because my wife hadn't gotten back yet and it still came out perfectly.

I can't wait to try other recipes like it. 10/10, would recommend.

3
Quick NY strip steaks (self.cooking_with_fire)
submitted 2 years ago by groucho to c/cooking_with_fire@feddit.uk

Friday is usually grilling day if it's warm enough. I ran down to the local butcher's shop and bought a couple of NY strip steaks for this evening. I also bought some corn and a bundle of asparagus (more on that later.)

They probably didn't need it, but i did a marinade and let them sit in the fridge for two hours: 1/4 cup lime juice 1/4 cup Worcestershire sauce 1/4 cup tamari 1/4 cup high-heat oil (i used sunflower) ~1 tbsp brown sugar a few cloves of garlic, squashed through a press ~1 tbsp stone-ground mustard a handful of thyme a handful of cilantro

I also soaked the corn for a half hour so the husk wouldn't burn during the cooking session.

Once work was over I went out to the patio and started the BBQ. When I had it stabilized at 450F, I added the corn, took the steaks out of the fridge to bring them up to room temperature, and added the corn.

I tried to prep the asparagus, but it was slimy and smelled like a fish tank. We had frozen peas instead.

After the corn had been on the grill for 20mins (turned it 15mins) I added the steaks. They were about 2" thick, so I did the first side for 6min and the second for 7. They ended up on the done side of medium rare. I think next time I'll try 5 and 7. Dinner went well and I've got enough left over for a sandwich tomorrow. Have a good weekend!

5
submitted 2 years ago by groucho to c/cooking_with_fire@feddit.uk

5:00 AM: My alarm goes off, reminding me to do BUTT STUFF. It's not as funny as it was yesterday evening. I snooze the alarm and then get out of bed anyway. Downstairs, out to the back porch, uncover the big green egg, start the charcoal, turn the alarm off again. I loaded it the day before, filling the fire box all the way up and cramming four gnarly pieces of hickory into the charcoal. It's charcoal from the bottom of the bag and there are more small pieces than I expect, but I went with it anyway. Indirect heat plate and drip pan go in, followed by the grate. I watch the needle creep up to 225F and then lock the vents down.

5:30 AM: I pull the pork shoulder out of the refrigerator, unwrap all ten pounds of it, and immediately feel overwhelmed. I've done a few chickens and two racks of ribs on the egg, but nothing this massive. First I flip it over and score a diamond pattern into the fat cap, and then cover the whole thing in yellow mustard and BBQ rub (label: sea salt, brown sugar, paprika, garlic, onion, "other spices".) Back out to the BBQ to check if it's stabilized. It's still running cold, so I open the vents wider and watch the needle creep up to 225. This is the longest I've ever cooked anything. I try not to obsess about all the things that will go wrong.

6:15 AM: The butt is on the grill. I'm leaving it alone for 3 hours so the smoke can do its thing. To keep from hovering, I go inside and mix up the BBQ sauce: apple cider vinegar, brown sugar, cayenne, black pepper, and salt. The recipe says to boil the solution and that effectively fills the house with homemade pepper spray.

7:00 AM: My wife and daughter are awake and coughing. I am wildly unpopular.

7:05 AM: Finishing the BBQ sauce on the patio. Most of it goes into a plastic squeeze bottle, but I pour 8 oz through a coffee filter and into an all-purpose spray bottle. I'll be using this, starting at 9:15, every half hour until the butt reaches 165 internal temp. It's a brisk morning and every window not facing the patio is wide open to let the horrible vinegar/capsaicin stench out of the house.

7:10 AM: Yoga and coffee and a lot more coughing.

9:15 AM: Here we go! Spray meat liberally, insert bluetooth thermometer, set timer for 30m. Chase daughter around the yard in the interim. The app says the butt will be done by 6:30. The temperature is climbing steadily, but I know it'll stall out at some point. The stall can last as much as six hours and isn't predictable, so fingers crossed that it'll work out.

1:30 PM: 165! The meat stalled for about an hour at 145, but we're past that now. I've been spraying it every half hour and it's finally time to wrap it in foil. I've already set up a tray and it's the work of about a minute to lift the lid, remove the butt, wrap it up, and replace it. I open the vents wider to get the temp up to 250. They're wider than I'm comfortable with, but at this point I'm largely on autopilot and just want to make number go up.

1:40 PM: Time to lay down. The bluetooth thermometer is registering a lower ambient temp than I expected, but the grill thermometer is sitting solidly at 250. I hand-wave it away as the foil messing with the thermometer in some way. Meat temp is still climbing. A tiny voice in the back of my mind reminds me that I have the vents open a lot wider than expected but I ignore it.

2:40 PM: I sure don't like the ambient temperature reading. I expected it to start climbing, but it's been sitting at a plateau for the last 15 minutes and has just started to tick down. Internal temp is still climbing, albeit slowly. I race out of bed and check the grill thermometer, which shows 240. Uh oh.

2:45 PM: We've trained for this. Actually, no, we haven't. We've never done this before. But we've thought about doing it. We've thought about it a lot. I have a pair of welding gloves, a tray, a fresh open bag of charcoal and my heat gun lighter.

Don gloves, open vents all the way, open grill, remove butt. Remove grate. Remove drip pan. Remove indirect heat plate. Underneath, I see two glowing coals and a sea of ash.

Here we go.

Rake the ashes. Dump in another full load of charcoal, aim heatgun into the center, hold the button down until center glows red. Replace indirect heat plate, drip pan, grill, and butt. Close lid, stare at thermometer and will it up to 250.

2:50 PM: The thermometer app notifies me that it will be another eight hours before the butt will be done. That's less than ideal. I leave it alone.

4:30 PM: Against all odds, internal temp continues to climb. We're at 191 now. My ambient temperature graph looks like a polygraph session. The app says we're ten degrees and an hour and a half out.

My brain is working overtime coming up with worst-case scenarios: it'll be dry, it'll be unevenly cooked, it'll be burned, it'll climb out of the BBQ and steal my wallet.

6:15 PM: Internal temp is 202. Time to take it out and let it rest for an hour. I use the time to run to the store and pick up wine. My wife made pasta salad the night before and is cooking peas. What's in the foil? What did I do?

7:15 PM: The moment of truth. I'm dreading this, but I don't want to wait any longer. I unwrap the thing and cut into it, mostly thinking about Captain Ahab finally stabbing that pesky whale. The knife slides into it like butter. It pulls apart easily. The bark seems ok.

We quickly load up plates. I offer the crowd-strength BBQ sauce to the table but there are no takers.

It turned out! I made pulled pork! My daughter complains loudly until she tries it. We all get up for second helpings. I run a plate over to the neighbor. The rest gets shredded and bagged up for leftover sandwiches and enchiladas.

It all worked out! I'm already planning my second butt.

Links I used: https://thebbqbuddha.com/how-to-smoke-a-boston-butt-on-the-big-green-egg/ https://www.aforkstale.com/carolina-barbecue-sauce-recipe/

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groucho

joined 2 years ago