Apr 2, 2015
One of the most interesting things you can get to experience when you're working with development is bug reports from a customer that impacts their business, but no one is really sure what is the underlying cause. Another thing that we developers love is war stories from the trenches, and this is one of those war stories. We got a report stating that operations people were starting to see the following TransactionInDoubtException exception.

Heston Blumenthal's triple-cooked chips

Jul 29, 2013
I have added another item to my list of kitchen utensils, the quintessential deep fryer, the pinnacle of fast, fatty food, that leaves you stuffed too early and regretting you ever went for fast food. So, why would you ever want one of these? Because deep fried food can be so much more than fast, fatty food that leaves your innards feeling a sense of regretable greasiness. It can give you soft chewy centres with light crisp exteriors like nothing else.

Sous vide duck leg with home made linguine and spring vegetables

May 15, 2013
One of the joys with having a sous vide setup at home is that you get to cook great tasting dishes with a minimum of fuss. Just vacuum seal the food, leave it at the set temperature for some time, remove it from the water bath and sear it with a blowtorch. Easy, and you get to play with fire. What's not to like? So with some lovely duck legs on sale, I vacuum sealed four pre-seared duck legs and cooked them at 65°C for 48 hours (remember to pre-sear meat before leaving it in this long or you'll wind up with a yucky unplatable mushy mass).

Sous vide chili oil

Mar 16, 2013
Flavoured oils come in many shapes and tastes: basil, mint, chili, garlic, chili-garlic, ginger... The imagination seems to be the limit, but the store bought ones seem a bit, well, flat, oftentimes, and they usually only come in quantities that they either go bad before they are used up, or get stale and boring toward the end as they have been left open for so long. So, why not make your own?

Sous vide eggs

Feb 16, 2013
Being busy with real life tends to not only kill the time that one has for maintaining an online presence, but also for doing imaginative things that are worth writing about, so the past year has mainly been occupied with rehashing the same old things rather than experimenting with new things that are interesting to share. I hope that is enough foreshadowing, so without further ado, I present to you my newest gadget...

Mercurial 2.3 sprint

May 13, 2012
Just finished the Mercurial 2.3 developer sprint on behalf of the company I work for, Edlund A/S. It was really nice to meet a lot of the familiar faces and the new ones from Facebook and Wolfram Research. It is especially in meetups like these that you truly get to experience the friendliness that's part of the people around the Mercurial project. Some of my more noteworthy contributions around the Mercurial eco-system during the sprint were: Release RepoMan, the repository forest manager that we have developed at Edlund A/S for managing a complex multi-repository setup where some modules are individually co-dependent but we want to be able to modify all of them coherently at the same time.

Garlic-chili dutch oven bread

Feb 26, 2012
This is very much an afternoon/dinner/evening bread with its strong notes of garlic and chili. Works wonderfully with stews and fish. Since it is winter time and the cold north is, well, cold, the fresh herbs we can come by are not particularly fresh, so we turn to the dried variety. For this loaf I've used dried thyme, basil, and rosemary, and a sprinkling of chili flakes. To get them worked into the dough and distributed more nicely, I crush the herbs in my trusty mortar until they're just small flakes.

My new cool baby

Jul 10, 2011
We have recently acquired an ice machine with a built-in compressor, and we are enjoying every little bit of ice cream it's churning out. One of the huge limiting factors of being allergic to dairy products is that, well, most ice creams are made with milk and/or whipping/double cream (granted, there are some products based on soy with an uncomfortably grainy feel, and a few made on oats, but you pretty much have to travel to another country to obtain these).

New bread knife

Jun 5, 2011
I have recently acquired a new bread knife from Yaxell, a Ran knife, made from 69 layers of Damascus steel. It is a thing of beauty and it carves bread like a wooden knife cuts through soft butter, mmmm. I normally score my breads using the bread knife and our old bread knife just wasn't sufficiently sharp to create interesting patterns, but here and now this changes. Now with even more fancy patterns: It carves beautifully and the crumb isn't mashed together like our old knife had a tendency to do.

Stuart's Soliloquy to the Void
A blog on software architecture, development, digital typography, and baking. Feel free to contact me on Twitter: @HenrikStuart.