The Frying Pan

> -ist
agent noun suffix, also used to indicate adherence to a certain doctrine or custom, from Fr. -iste, from L. -ista, from Gk. -istes, from agential suffix -tes. Variant -ister (e.g. chorister, barister) is from O.Fr. -istre, on false analogy of ministre. Variant -ista is from Sp. form, popularized in Eng.
1970s by names of Latin-American revolutionary movements.

SAJ14SAJ

Mr. Whitefoot says "meow". Which I am pretty sure means "Cerby is crazy."

Cerberus

12:20 AM

Crazy, perhaps, but right.

^

Sandinista.

SAJ14SAJ

He is a simple kitty, he doesn't make fine distinctions, except in existential philosophy where he is a bit of a stickler.

Cerberus

He should practice his Spanish suffixes.

SAJ14SAJ

He twitched his ear in a manner which suggests that perhaps he can worry about the niceties of some silly human language's aural grammar when you learn to speak feline.

Did I mention he is also quite sarcastic? But you probably knew that, since he is a cat.

Cerberus

Of course.

SAJ14SAJ

Now he is sitting on the arm of my chair in a manner which suggests that petting him would be convenient and appropriate.

SAJ14SAJ

12:47 AM

World comes to end:

Cerberus

3:28 AM

Odd.

ElendilTheTall

6:48 AM

@SAJ14SAJ I prefer sherbert-laced hummus

that sweet, fizzy, garlicky taste

rumtscho

8:38 AM

Yay I can bake Easter bread after all

Amazon acknowledged that DHL had messed up and overnighted a new oven. I got it just now.

What's wrong with the candy?

Jolenealaska

It's candied chickpeas

Congrats on the new oven!

What oven did you get?

rumtscho

@Jolenealaska a countertop one, there is no space here for a large one

I was quite happy with the old one, but the upper heating elements just stopped working :(

It is a Rommelsbacher, a German brand. Had good reviews in some kind of homebody magazine.

And its cavity is a few milimeters larger than the old one, so a new pan I got a few weeks ago (which just wouldn't fit into the old one) fits now.

As for the candied chickpeas, what's wrong with them? grains and legumes are not inherently non-sweet

I've eaten candied puffed rice, and there are lots of candy types based on peanuts. So, why not chickpeas?

Jolenealaska

It just sounds weird! :)

Does your oven have a convection mode?

rumtscho

Yes, it does. I think it has more modi than the old one.

It goes down to 50 Celsius, which is cool if it's true.

Also has a defrosting setting and a rotisserie.

amazon.de/gp/product/B003YCGB40/…

And it has a gasket on the door. This is good, my old one didn't.

Jolenealaska

That looks like it can handle pretty much anything!

I've got my (big, built-in) oven going now doing this experiment: cooking.stackexchange.com/questions/43537/… (The experiment is in the comment to the answer)

I just took the lid off the second loaf.

If the bottom doesn't burn, the preheated loaf looks better so far.

Did you see the final result of my cookies that started off so disastrously?

rumtscho

8:55 AM

@Jolenealaska no, haven't been in chat for the last two days and the transcript looked too long to even skim

did they turn out well?

Interesting experiment, I've always preheated my own Dutch oven for bread

I've never made no-knead

Jolenealaska

:)

rumtscho

but I figured that the whole point of the Dutch oven is to heat the bread very quickly, like a pizza stone

@Jolenealaska mmmmm these look great

I will make them in my new oven

but not right now, I still have to go to work today

Jolenealaska

Me too! I can't figure why ATK has changed their recipe to a cold Dutch oven. It's weird.

Got a couple of tips for you if you make the cookies.

rumtscho

@Jolenealaska There is this conventional wisdom of a last proof in the final baking vessel, maybe somebody thought this will be needed. Somebody who didn't realize the "needs a heated mass" part

@Jolenealaska I'm all ear

Jolenealaska

Scoop all of your cookies as soon as the dough is done, and put them in the fridge between batches.

If left at room temp, the butter separates

Don't try to flatten them cold, flatten them after they've baked for a few minutes, I used a spoon.

I finally settled on 290F for 13 minutes, but obviously your oven is very different.

I also could not get 2 sheets at one time to bake evenly, one sheet (6 cookies) at a time, straight from the fridge, worked best.

Hmm, I haven't seen the bottom yet, but so far the loaf on the preheated Dutch oven looks MUCH superior.

It should make for pretty dramatic pictures.

And I think the question is answered. I want to know what ATK was thinking, changing methods?

rumtscho

9:08 AM

@Jolenealaska maybe the person who wrote up the recipe wasn't an experienced cook? They must have editors for that kind of stuff

Now I have to figure out where to store 1) my old oven and 2) an old microwave which had been sitting on top of it (the new one is somewhat higher, so the microwave won't fit there :(

right now, they are taking up my counter space and my hobs

Jolenealaska

I'm going to send ATK (which is Cooks Illustrated, they should know what they're doing) a link to the Q&A once I'm done with it. I'd really like to get a response from them. I mean WTF?

Why are you keeping the old oven?

rumtscho

I'm keeping it for a few days, until I make sure the new one functions well, and until I can make time to bring it to recycling.

It still works for many things, just not for dough.

Jolenealaska

Well, I just checked the loaf. I'm giving it a few more minutes, but there is no question. The preheated loaf is FAR superior. It's the difference between a lovely loaf of bread and a recipe I'd never make again.

The next couple of hours are going to seem very loooooong, waiting for it to cool so I can cut into it.

rumtscho

You don't like just-baked bread?

I'm off to buy ingredients for Easter bread.

Jolenealaska

9:25 AM

I do, but to make it last, I find it better to wait.

rumtscho

And after you mentioned your questions, I might bake my Easter bread in my new pan now

Jolenealaska

The first loaf has a strange texture. (I just cut into it)

rumtscho

It is cast iron, it will probably do great

Jolenealaska

What kind of pan?

rumtscho

Was a bit hard to find a good one without enamel

Jolenealaska

9:26 AM

That would make a lovely loaf!

rumtscho

I mostly plan to use it for casseroles

pre-cook things like onions and meat in it, on the stove

and then add other ingredients on top and shove into the oven

I was missing such a pan, my casserole pans are glass and ceramic

Jolenealaska

I have 3 cast iron skillets that belonged to my grandmother, then mother, now me. :)

rumtscho

Cast iron isn't popular here, so it's hard to find

Le Creuset gets imported for fancy cooking, but it is expensive and enameled

you can't abuse enamel at the same scorching temperatures as pure iron :(

This one is Ukrainian made, I hope they can keep production up despite the war

Jolenealaska

Lodge makes both enameled and non (THE American brand) I'd take Lodge over paying Le Crueset prices any day. Enjoy your Easter baking!

rumtscho

Well, I actually hope the war doesn't last long, but history shows they are always hard to end

Jolenealaska

9:31 AM

Hmm Yep.

rumtscho

@Jolenealaska I've heard of it, but they don't get imported here. And Le Creuset is still affordable when compared to Staub :)

amazon.de/Staub-1102825-Cocotte-Br%C3%A4ter-schwarz/dp/…

That's 150 Euros for 28 cm

Jolenealaska

Pfft. Is it enameled? I can't tell.

It looks like it would function just like mine. (non-enameled) I paid about $35 for my Dutch Oven (Lodge). Perfectly good pan!

rumtscho

Yes, they are enameled.

It is almost impossible to get non-enameled iron here.

There are a few very expensive Skandinavian brands, but they don't make Dutch ovens.

amazon.de/SKEPPSHULT-Servierpfanne-Gusseisen-Holzgriff-0285-T/…

115 Euro for a 28 cm pan (11 inch), non-enameled

Jolenealaska

For that, (enameled Dutch oven) Lodge would be maybe $50. I would like to get an enameled one too for acidic ingredients. That handle would scare me. Is it OK in a very hot oven?

rumtscho

This is a stovetop pan, not intended to go into the oven

SAJ14SAJ

9:37 AM

Boo

Jolenealaska

Hmm. That's half of what makes cast iron so great!

rumtscho

the dutch oven's handle is some metal, it goes into the oven all right

hello @SAJ14SAJ

SAJ14SAJ

@rumtscho what is the point of that?

rumtscho

@SAJ14SAJ frying steaks and paellas and so on

Ikea sells cheap enameled cast iron here, but the quality didn't seem too good, I was afraid it might flake off.

Jolenealaska

Lodge all the way!

SAJ14SAJ

9:38 AM

The only pan I own that isn't oven safe is my egg pan that is worthless

Jolenealaska

Can you get Lodge through Amazon?\

rumtscho

Maybe I should go to Ikea to get a new little table for the microwave, and pick a dutch oven too. My Le Creuset one is great, but too small for many things.

SAJ14SAJ

Export heavy iron to Europe?

Jolenealaska

Good Point

rumtscho

I don't shop physical goods on amazon.com, only on .de

SAJ14SAJ

9:41 AM

Let creases is pretty. And expensive but what happens when enamel cranes?

rumtscho

lol

SAJ14SAJ

Stupid autocorrect

Jolenealaska

@SAJ14SAJ The bread experiment is done! The preheated Dutch oven is definitely the way to go!

rumtscho

ah where did that picture get saved...

SAJ14SAJ

@Jolenealaska cool

rumtscho

9:42 AM

Jolenealaska

The pictures should be pretty dramatic.

rumtscho

This was the reason for my lol

They are selling Dutch ovens by the kilogram

SAJ14SAJ

@rumtscho I don't follow

Jolenealaska

Jeez, are there diamonds in the handles or something?

SAJ14SAJ

@rumtscho crazy

rumtscho

9:44 AM

what the...

0

Q: Problems making non bake Cheesecakes

We have tried several online recipes for making non-bake cheesecakes but so far we have been unable to make any that will keep firm in the refrigerator. Please help.

cheesecake

I closed a question on "how do I make pizza"

The authors modified it to say "We were not allowed to ask this here, so please send us answers by email

I deleted that part and told them that this is even worse

Jolenealaska

WTF?

rumtscho

and now they edited it from top to bottom to ask about cheesecakes

SAJ14SAJ

He or the is a troll

Jolenealaska

I think he's (they're?) just trolling.

SAJ14SAJ

Overall history several questions and answers net rep 1

Jolenealaska

9:48 AM

Yeah, that's a clue.

SAJ14SAJ

Don't feed trolls

Ruminations gave them too much attention

I have android keyboard

But that is funny

rumtscho

and they have added the "tips" tag

SAJ14SAJ

New nickname for rumster

rumtscho

After I closed their question, I went through all questions with it to purge it

SAJ14SAJ

How does one rep user add tag?

rumtscho

9:52 AM

but the problem is that I can't delete it directly, but it has to be unused for X months to disappear by itself

@SAJ14SAJ It existed in the system before

SAJ14SAJ

Ah

rumtscho

3 out of 10 questions using it were closed, the others were old ones from the dawn of the site

SAJ14SAJ

Hate Android keyboard it even broke that arghhhh

rumtscho

ah, OK, I got it wrong. It didn't get added back.

@SAJ14SAJ I have started adding stuff to it. Even though I am probably adding misspellings too.

SAJ14SAJ

We need silent mode for trolls

They can post

They see it

Nobody else does

rumtscho

9:55 AM

I think I will just leave the question as it is, it is closed after all.

SAJ14SAJ

@rumtscho you do ok

rumtscho

@SAJ14SAJ I am seldom chatting from Android.

I hate onscreen keyboards so much, I got a keyboard cable for the tablet

SAJ14SAJ

I am on bed with cats

Jolenealaska

Yep, it's not all that bad as is, and as you say, it's closed anyway.

rumtscho

and I am seriously thinking of getting yet another mechanical keyboard so I can write in bed

SAJ14SAJ

9:56 AM

Only problem is too much attention to troll

rumtscho

but I really have to go now. Have to shop for my Easter bread, and I still haven't been to work or written on the dissertation.

See you later.

SAJ14SAJ

@rumtscho fun can you do that with Tablet.?

Bye ruminations

Jolenealaska

Have fun Rummy!

I'm going to inundate ATK with requests that they address the No-Knead question here. My experiment results are dramatic, I can't understand why on earth they changed what was a perfectly good technique.

Follow the instructions in the video, and you'll get a perfectly good loaf of bread.

SAJ14SAJ

Let it go

Deep breath

Jolenealaska

I'm not upset. I just want them to fix what appears to be misinformation. And I want to understand why they made the change. In the video, they go on and on about the benefits of the heated Dutch oven.

SAJ14SAJ

10:07 AM

But why? Go out to range shoot you will feel better

Jolenealaska

hehe..That does sound like fun. :)

SAJ14SAJ

I miss aikido terribly

Jolenealaska

Why quit?

SAJ14SAJ

More like hiatus due to personal drama

But you can shoot

Then go get puppy

You are chewing up the ciuch

Couch

At thing is about chewing :-)

Jolenealaska

Just don't let the hiatus be longer than it needs to be!

I'm watching a piece on Helter Skelter. It's funny that we have that era in common.

SAJ14SAJ

10:16 AM

We were too young to remember and I don't care about ancient crazy person history

Jolenealaska

The not-preheated loaf is definitely too dense. I'm going to give the 2nd loaf about 1 more hour to cool before I cut it. I hope it's good. I'm at my limit this month for wasting food. The not very good loaf might make good croutons. It's rosemary, olive and parmesan.

SAJ14SAJ

Why test with expensive adds? Plain bread is cheap

Jolenealaska

Yeah, I should have done that. I guess I just wanted an olive loaf when I started, now I have 2, and at least 1 isn't very good.

Jolenealaska

10:54 AM

I think I'm going to make Chicken Adobo tonight or tomorrow, I've got everything I need:
8 (5- to 7- ounce) bone-in chicken thighs, trimmed
1/3 cup soy sauce
1 (13 1/2-ounce) can coconut milk
3/4 cup cider vinegar
8 garlic cloves, peeled
4 bay leaves
2 teaspoons pepper
1 scallion, sliced thin

I've got some jasmine rice I've been meaning to use. That'll work. What veggie sounds good with that?

SAJ14SAJ

11:08 AM

Its mexican, so you have to have huitlacoche

Al;though that does sound more like a Philipino adobe

Jolenealaska

Yummy! :)

SAJ14SAJ

I guess soccotash would be traditional

Go lima bean

Jolenealaska

Yes, it's Filipino.

SAJ14SAJ

But given where you live, you should go with braised baby giant cabbage

Jolenealaska

We're a few months away from giant cabbage. I am going to do sauerkraut this year, I haven't done that in ages.

SAJ14SAJ

11:12 AM

That is why I said baby giant cabbage.

If you saurkraut and ask questions about slime or mold on top, I will downvote every single thing youi have ever or will in the future post.

I am not coming up with much that is in season this early.

You should do what you have in your pantry.

Jolenealaska

I just checked my freezer. Stir-fry veggie mix with asparagus. We have a winner! I'm missing one thing, apple cider vinegar. I have 10 different kinds of vinegar, but apparently no apple cider.

SAJ14SAJ

Who has ten vinegars? Use plain or wine....

Jolenealaska

I have rice, white balsamic, dark balsamic, white wine, red wine, malt, distilled and Chinese black. Probably more, but that's I can think of that I know I have. I like vinegar :)

SAJ14SAJ

Do you have unlimited pantry space?

And white balasamic isn't actually even a vinegar, its just marketing bull#@@%.

Jolenealaska

I do have a lot of kitchen space for 1 person. That's my favorite thing about this apartment.

SAJ14SAJ

11:22 AM

I thought the ice covered stairs were your favorite thing. Adventure every time you go out!

Jolenealaska

Those stairs are the price I pay for this kitchen. Dammit. I don't want to think about it, I HATE MOVING!

SAJ14SAJ

Think of how much time and energy planning a move will require. You won't be bored for nearly 15 minutes. Maybe even 20.

Jolenealaska

NOOOOOOOOOOO!

Aha! That seals it, I do need to go to the grocery store. I'm out of bay leaves too. So I'll get apple cider vinegar, it's cheap if I remember right. And I will use it, which is more than I can say for my white balsamic, which I have used twice.

I think I have had it for 4 years?

SAJ14SAJ

That is because there is no such actual thing as white balsamic.

Jolenealaska

It's just flavored white wine vinegar, I know. I got it for a fussy recipe years ago.

SAJ14SAJ

11:29 AM

Sometimes when you see an ingredient like that, your reaction should be "bad recipe", not "I have to get that ingredient".

Its like any recipe calling for condensed soup. Just run.

Jolenealaska

I do both. Sometimes I get the odd ingredient because I'm curious. In this case (NOT subbing rice vinegar for apple cider) is that it is a very traditional recipe, and I've never had it. So I want to taste it the traditional way. If I had tried it before, I'd be more inclined to do the substitution. Especially since I happen to really like rice vinegar.

Condensed soup...lol...I can't remember the last time I opened a can of condensed soup.

Oooh I just found some info to update an old question of mine. I love it when that happens! :)

Argg. You beat me to the quote. It's in your answer to my question which I already accepted.

SAJ14SAJ

11:45 AM

@Jolenealaska I have no idea what you are talking about but suive says "Merrerow".

Jolenealaska

You wouldn't know, it's an old question. I just came across something in Cooks Illustrated that addressed something I asked a long time ago. It made me think of the question, but you'd already quoted the article.

SAJ14SAJ

I am sure my answer was brilliant, insightful, impeccably researched, and poetically written then.

Also, my cat is sitting on the chair now.

Jolenealaska

I just cut into the 2nd loaf of bread. It is superior in every way. It's actually a lovely loaf. The non-preheated isn't worth eating as bread. I'll cut it up and throw in into the freezer for croutons.

SAJ14SAJ

My analysis of the science is vindicated.

Now go buy a puppy.

Jolenealaska

So time to take some pictures! :)

Jolenealaska

12:45 PM

AHA! This picture says it all:

Guess which one used a pre-heated Dutch oven?

SAJ14SAJ

The one in back?

Jolenealaska

1:02 PM

Results posted.

SAJ14SAJ

1:17 PM

Do you feel better now?

I have to go to work, taxi is close. Back on line in 15-20 minutes or so.

Jolenealaska

Taxi??

SAJ14SAJ

1:43 PM

Those are the cars that come and get you and take you places. You give them money.

Jolenealaska

Do you usually take a taxi to work?

SAJ14SAJ

@Jolenealaska Yes, I only go in to the office two days per week.

Jolenealaska

2:00 PM

Hmm, one of the Serious Eats recipes for Filipino Chicken Adobo calls for 2 pods of star anise, which I happen to have.

Oh Nooo! seriouseats.com/recipes/2013/03/…

SAJ14SAJ

That looks nasty.

Jolenealaska

I love cadbury cream eggs! I try get them on sale just after Easter.

SAJ14SAJ

Who am I to question taste in candy, which I am sure is mostly based on childhood nostolgia. But to deep fry them? Eeeew.

Jolenealaska

Definitely decadent!

SAJ14SAJ

That is not the word I would pick.

And a huge amount of work and mess to clean up for.... that.

Jolenealaska

2:21 PM

I probably wont do it, but it sounds really yummy to me. I've made more than enough sweet stuff lately.

SAJ14SAJ

The only thing worth cleaning up deep frying mess is.... well, I haven't found it yet. Maybe if you could do chicken parmesan and french fries and donuts all on the same oil somehow. But that wouldn't go well.

Jolenealaska

Deep frying is a pain in the ass, I used to have a deep fryer, but I got rid of it. I need a deep fry/candy thermometer. I used to have one, but I don't know what happened to it. With a good thermometer, frying in a Dutch oven is OK, but oil has gotten ridiculously expensive.

Jolenealaska

2:45 PM

Mike and Ollie are back. New question, the same as the one they replaced the closed question with.

SAJ14SAJ

Vote to close, they aren't worth dealing with. Or him.

Or it.

Maybe its a bear.

Jolenealaska

Hey hey! Cooks Illustrated has responded to my Q&A on no-knead bread!

SAJ14SAJ

And?

Jolenealaska

He stands by the cold start method!

He says he's the one who made the change.

I just sent the e-mail a couple of hours ago!

SAJ14SAJ

3:04 PM

Who he?

Maybe he likes flaccid loaves with poor crust development.

Jolenealaska

He..The guy who changed the ATK method. I sent ATK the link to the Q&A, and he responded.

He answered the question.

SAJ14SAJ

Interesting, well it seems they know we exist.

Jolenealaska

They do now anyway! :)

I can't believe I got any response that fast, especially from the guy who actually made the change!

SAJ14SAJ

Well.... do you accept his reasoning? Did you flub up the second loaf completely?

Jolenealaska

3:19 PM

Nope, I stand by my experiment. He's right that one experiment doesn't a data-set make, but I took great care to make that one experiment as valid as possible. I have one good loaf of bread and one loaf cut up for croutons in my freezer. I did comment to his answer, and I upvoted it just because the question asked "why did they make this change" and the guy who made the change answered the question!

That's really cool!

SAJ14SAJ

You shouldn't upvote because the poster is cool, but because you like the information.

Jolenealaska

The information IS good. He says the change was made because of the convenience factor, and he stands by the method. He also said why it works as well as far he's concerned. I disagree with the answer (based primarily on the results of one experiment). But it's a good answer to the question I asked.

He registered too. I hope we see him again!

SAJ14SAJ

Well, the stats are in on you Josie. On the most recently asked of your 77 questions, 22 no accepted answers, 4 me, 1 sourdoh, 1 rfusca, 1 setek, 1 bambo, 1 ri swamp yankee. So I am the smartest of the dummies here. :-)

Jolenealaska

Or at least the the most prolific. :)

SAJ14SAJ

I like my analysis better.

Jolenealaska

3:35 PM

One thing that really bugs me about starting the bread in a cold oven is the vast difference in how long it takes different ovens to reach the chosen temperature.

SAJ14SAJ

Did they really say to start in an unpreheated pan in a cold oven?

No cooking is going to happen until the DO starts to radiate heat inward anyway.

So you might as well put the DO in a preheated oven.

At least that way, you get the convenience of loading a cool to the touch DO which is the only convenience I see, and still have the shorter more controlled bake.

Jolenealaska

Yep, they really say that.

SAJ14SAJ

They are normally so fussy, and here they add optimizations of dubious value.

If it wasn't pretty much the only game in town....

Jolenealaska

The video goes on and on about why the hot Dutch oven is important, and then the written recipes starts in a cold oven with a cold Dutch oven.

SAJ14SAJ

Maybe he has a nice cat.

Jolenealaska

3:45 PM

My Florentine results are a bit head shaking too. Since I did make that one substitution, I'll give them the benefit of the doubt for now. At least 3 people here have said that they are going to try the recipe, so I'm interested to hear their results.

SAJ14SAJ

I think you have far too much faith in consistency of execution and equipment.

Jolenealaska

If we were talking about 10-15 degrees, I'd chalk it up to difference in equipment. But 290F for 13 minutes vs 350F for 15-17 minutes? That's more than expected difference due to equipment.

That burnt picture was 350 for about 12 minutes.

SAJ14SAJ

You worry too much.

Jolenealaska

What makes you think I'm worried?

Intrigued

SAJ14SAJ

Obsess too much?

Jolenealaska

3:51 PM

I just find it interesting.

SAJ14SAJ

Bringing it. Ultim

Bringing it up multiple times makes it seem like more

Jolenealaska

4:15 PM

Here's an interesting accompaniment for dinner tonight. It reminds me of yet another vinegar I have in my cabinet, Filipino cane vinegar.

burntlumpiablog.com/2010/12/…

SAJ14SAJ

Why not just use that?

Jolenealaska

Just 'cause most recipes for the chicken call for apple cider vinegar, and that's something I use all the time anyway. I don't have any just because I'm out. I bought the cane vinegar a while back just because I wanted to try it. It's very, very mild.

So that's dinner. Chicken adobo, jasmine rice, those chile peppers and the asparagus stir-fry mix in my freezer.

SAJ14SAJ

You ate all the cookies already?

Jolenealaska

I gave most of them away. I have a few left.

SAJ14SAJ

Munchie, munchie, they will neither hold nor freeze well.

Jolenealaska

4:26 PM

Tru nuff that. They're already not quite as crisp as they were. But they're still good.

SAJ14SAJ

4:39 PM

@derobert The .NET base class library source is published in its full glory. Oooh.

derobert

@SAJ14SAJ Now you can debug it?

SAJ14SAJ

@derobert I don't know about that, but you can read it!

Or I suppose compile it yourself, and do anything you want with it.

The few classes I have read in the collections area are pretty workman like, but they of course cover all the edge cases and are full of code to throw nice exceptions.

I don't always like Microsoft but I cannot imagine Oracle doing the equivalent.

Jolenealaska

5:51 PM

Here's another interesting article on no-knead subject. I like the 3 days in the fridge idea. seriouseats.com/2011/06/…

Jefromi

6:07 PM

YAY meta.stackexchange launched

SAJ14SAJ

@Jefromi ? Has it not been around for ages?

Jefromi

meta.stackoverflow, yes

Serving as both network-wide meta AND the stackoverflow meta.

SAJ14SAJ

Oh, are they separating system wide issues from SO only issues?

Jefromi

Yes.

SAJ14SAJ

So we have moved up from 5th class citizens to 4th!

Jefromi

6:09 PM

Blog post announcement: blog.stackoverflow.com/2014/04/…

SAJ14SAJ

Do you want to go moderate the @%@%%@ out of Mike and Ollie ;-)

Jefromi

There are still some bugs, but I think it's going to be really great to have the right audiences for questions here.

SAJ14SAJ

I am sure, he, she they or it are a troll.

Jefromi

I think I don't have time to do justice to something that messy at the moment - troll or not, there are some salvageable questions there, and it needs sorting through.

SAJ14SAJ

You are so much more charitable than I am. I think once someone has been identified as a troll, they deserve the broad swath. And posting the same question, almost word for word, when it gets deleted not once, but twice, is a pattern.

Jefromi

6:14 PM

I don't see deleted questions on his profile...

SAJ14SAJ

On hold, whatever.

Jefromi

And I only see one reposted question - definitely bad, but still, one of them should remain open

(assuming it's answerable)

SAJ14SAJ

He did the same spam twice, and now the same too vague to answer icebox cheesecake one twice.

Jefromi

Different spam same question, I think?

I see olive oil link, and amazon link to some pizza product.

SAJ14SAJ

That was an answer, I guess, not a question, but yes.

Jefromi

6:18 PM

So, I saw it a lot more on SO than here, but new users reposting when their question gets closed is super common, and it doesn't generally require real mod action, just closing questions that deserve to be closed.

@rumtscho if you want to handle the cheesecake thing go for it - I suspect we might actually want to close the repost (reposting is bad), reopen the original, and clean up all the obsolete comments.

SAJ14SAJ

It should not be reopened, it is too broad even if it has no other flaws.

Jefromi

It'd definitely be a better question with a recipe included, but I'm fine with kinda general questions, like in general, what can keep a no-bake cheesecake from setting.

@SAJ14SAJ Borderline, maybe, but I don't think that everything has to be restricted to a single case; it's often possible to give general advice, and a less specific question can even be helpful to more people. Look at for example the "how do I make ice cream softer" type questions - you don't need to have a recipe to fix, you can explain what kinds of things you can in general add.

Jolenealaska

@Jefromi Have you seen the answer from the Cooks Illustrated guy on the no-knead bread question? I emailed the link to the question to Cooks Illustrated, and that answer appeared within just a few hours.

Jefromi

Wow, kinda surprising - I'd have thought given their whole paywall setup they wouldn't be too eager to get out and post.

Jolenealaska

Within 2 or 3 hours! I was amazed!

He even registered!

SAJ14SAJ

6:36 PM

@Jefromi @derobert Saw this on one of the new MSE questions, thought it was funny.

I wonder if I should change my user name to Little Bobby Tables.

Jefromi

did someone find an injection vulnerability there??

@SAJ14SAJ Suspect you wouldn't be the first!

SAJ14SAJ

Not that I am aware of.

I just thought it was funny.

Jefromi

LittleBobbyTables, Andøy, Norway

17.3k 10 29 51

sql sql-server tsql crystal-reports excel sql-server-2008 sql-server-2005

SAJ14SAJ

I guess I am slow to the table :-)

Jefromi

But you can be the first on cooking!

SAJ14SAJ

6:38 PM

The problem in my experience, and I say this as Director of Identity Management for a large organization is this: no data entry or HR person would ever type in Little Bobby's name correctly!

ElendilTheTall

THERE IS AN ERROR IN YOUR SQL SYNTAX AT <insert completely unhelpful reference listing the entire query>

SAJ14SAJ

Hi Lindy!

ElendilTheTall

Hi

SAJ14SAJ

Let the Bobby Tables cartoon above be a lesson to you :-)

ElendilTheTall

All my queries use prepared statements

Obi Wan taught me well

this made me lol

SAJ14SAJ

6:43 PM

@ElendilTheTall :-)

What that doesn't convey is that the 100th problem is at least an order of magnitude harder!

SAJ14SAJ

7:21 PM

@derobert I just noticed on the source code page, yo ucan configure visual studio for debugging in the BCL... so the answer to your earlier question is evidently "yes."

Johan Larsson

Stepping into .net sources has not worked for me since 3.5

think it worked before update 1 for 4.0

Cerberus

7:58 PM

@ElendilTheTall Haha. By the way, if you post a link to the page rather than the image, it will one-box, and the alt-text (hover text) will work in chat.

SAJ14SAJ

9:43 PM

@Cerberus Hi Cerbler.

SAJ14SAJ

11:24 PM

@Cerberus This made me think of you:

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