Looks like the link has been updated to remove references to Pro plans. Unfortunate
edit: they changed it back, and it's actually working now :D
Readit Newskunwon1 commented on Claude Code is now available to Pro plans support.anthropic.com/en/... · Posted by u/behnamoh
kunwon1 commented on Show HN: Porting Terraria and Celeste to WebAssembly velzie.rip/blog/celeste-w... · Posted by u/coolelectronics
kunwon1 commented on A South Korean grand master on the art of the perfect soy sauce theguardian.com/world/202... · Posted by u/n1b0m
Have you tried Bango brand kecap manis? I recommend it. It is less sweet and has stronger flavour.
I haven't. Thanks for the recommendation, I'll try it out
kunwon1 commented on A South Korean grand master on the art of the perfect soy sauce theguardian.com/world/202... · Posted by u/n1b0m
Fermentation is such wonderful technology. It both preserves and makes things more delicious.
I got into making hot sauces recently. I didn't really care for any of the results until I started fermenting them. Chop up ingredients, add brine, put everything in a jar with a fermentation lid that allows gas to escape. Then let it sit on the counter for a week or two. blend and maybe add a bit of vinegar. That's the basic process, and in my humble opinion, it's the absolute best way to make hot sauce
(YMMV, do your own research, there are obviously risks to letting food sit out at room temperature for two weeks)
kunwon1 commented on A South Korean grand master on the art of the perfect soy sauce theguardian.com/world/202... · Posted by u/n1b0m
This is a good question. I would offer that there are at least two major types of soy sauce: light and dark. They are used in a variety of ways in Northeast Asian cooking (Mainland China, Koreas, Japan, Taiwan, Hongkong, Macao). For example, when you steam a fish (southern Chinese/Canto style), you use a combination of light and dark soy sauces. (I have no idea why, but this is a traditional recipe taught to me years ago.) Soy sauce has two primary "taste" components (previously I discussed visual components): (a) the fermented soy beans and (b) the umami (MSG/monosodium glutamate). Even if you feel like (a) is overwhelmed by your cooking, it is still enhanced by (b) which, for most people, makes any savory food taste more appealing.
For me, nothing beats raw fish (sashimi or sushi) as a taste test for a soy sauce, but I frequently use a mixture with Japanese ponzu... so ignore any expertise that I have on the matter! I am sure that each culinary region in Northeast Asia will have a different answer. You could probably interview 100 chefs from the region and get 25 different answers.
Lastly, there is a third type of soy sauce used in Southeast Asia called sweet soy sauce, or kecap manis in Bahasa Melayu/Indonesia.
Kecap manis is delicious, I get the ABC brand. It's as thick as molasses. Wonderful drizzled over some chicken rice
kunwon1 commented on Gene Hackman has died nytimes.com/2025/02/27/ob... · Posted by u/romaniitedomum
Drop your favourite Hackman movies!
Heres mine:
--= The Conversation (1979) =--
"Schizo surveillance guy gets a contract that starts to derail things" is the basic premise, but there is more going on - "it has layers".
Francis Ford Coppola filmed this in between Godfather I & II. I believe it is less famous only because the target audience is smaller, not due to its quality.
The editing is perfect, the pacing just right and the acting mostly top notch. Gene Hackman absolutely nails it.
I found the whole thing to be mesmerising and gripping until the very end. Underrated masterpiece.
May he rest in peace.
Heist (2001) - Directed by David Mamet
It's not very well known or particularly well reviewed. It just clicked with me, I've watched it probably a dozen times. It's about a jewel heist and the drama surrounding it
Looks like Perplexity includes sponsored results at the bottom of your searches, and my UBO isn't blocking them. They seem to be fairly unobtrusive, though, and they are labeled as such. For now, at least.
kunwon1 commented on A solution to The Onion problem of J. Kenji Lopez-Alt (2021) medium.com/@drspoulsen/a-... · Posted by u/fanf2
Not "The Onion". The original capitalization is "the Onion Problem", i.e. the problem of dicing onions into even pieces.
I was confused, especially considering this [1] is still very recent
[1] https://theonion.com/kenji-lopez-alt-returns-from-beef-dimen...
I used to work on Motorola Minitor 5 pagers. Looks like they recently released their newest model, the Minitor 7
I wonder if pagers are still used in hospitals? I imagine so