got it
I’ve been practising on celery since the stalks stabilise themselves.
the issue is that I HATE the taste of celery and my gut seems to hate it more than my tastebuds
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That’s your body trying to protect you. Stay away from that and eat more meat! Haha.
The celery is for knife skills practice I’m probably going to switch to cucumbers for next week’s practice.
Yeah, I gathered that from what you wrote: I’m just saying to stop eating it. There’s a bit of an inside gag on celery on this site as there is.
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Completely went off the rails with diet this weekend.
Not even that hungry, just wanted to eat stuff so raided my fridge.
It’s really frustrating
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Sounds like mineral/nutrient deficiency to me.
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Anything specific about it?
Like, you’ve said you had done that before with ertain things like roasted pork, or was it just a fridge massacre?
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Whelp, got busy and forgot to log. Project push
Still training. Had to pull some double days but surprisingly recovering well. Squats are doing okay, deadlifts really feeling good. Coach reduced reps and is making me do dead stop. I’m really liking it because I can reset between reps.
I’ve also been doing more cardio because it feels nice. Putting in the time on the eliptical lol. have started doing a 2 hour+ session every week.
just this. No particular craving.
Although, I’ve found that I can’t have butter opened. I will just eat it
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Ah, ok. I tend to investigate when I go on a kick, like certain colored foods (red, blue) that indicate some dietary insufficiency.
Like, since I’ve dropped peanut butter for almond, I’ve stopped attacking chocolate (magnesium).
I also got a food idea- throwing a little bit of bitter almond extract into the almond butter to make it extra fancy. 
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Emailed you if you wanna delete your info.
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Holy crap those knives are sharp!
I’m still getting used to the handle but the slicing is a lot smoother than my old knife
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Yeah! Almost scary.
Enjoy them!!!
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I love when they’re like feather touch sharp.
My wife had a pearing knife that she told me not to do that to. She was always poking and gnawing at stuff with it, and said that mine are “too sharp”.
Then she used one! Next time I was giving them a few swipes on the stone she says “Hey, don’t forget my pearing knife…”.
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I’ve always been a little afraid of my good knives. When I had my first baby and he started toddling around I had this fear that I would somehow spaz out and drop it on him or that the butcher block would somehow tip over and the knife get him (somehow).
After the second and third and fourth kids came along over the next very few years I became too busy and distracted to maintain that level of neurosis, and calmed down.
The good paring knife still gets the side eye from me, though. So sharp!
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A sharp paring knife is invaluable!
I used one to fillet eel a couple years ago bc it was the sharpest one I had 
@Brant_Drake I’m not sure how familiar you are with Chinese regional cuisines, but I came up with a menu inspired by hunan cuisine, the province my dad is from
Basically every Hunan dish is spicy, greasy and salty, so this was actually quite hard to make a balanced menu
Here’s the menu
Amuse
- Cucumber cups marinated in 剁辣椒, garlic, and sesame oil filled with sweet black vinegar caviar (inspired by marinated cucumbers)
- 麻辣 crayfish croquette with 蒜苔香菜mayo (inspired by spicy crayfish)
Starter: egg dumpling with tomato gel, pork fat confit spring onion served with tomato consomme, rice cracker on side (inspired by tomato scrambled eggs)
Fish: Chili oil confit carp filet, pickled shiitake mushrooms, fish head soup jelly cubes, steamed bok choy, served with fish head soup burre blanc split with green onion garlic oil, garnish with crispy fish skin and spring onion (inspired by chili fish head)
Breads (inspired by pork belly dishes)
- Pork fat brioche rolled with 梅干菜duxelle (梅干菜，Hunan blood sausage, shiitake)
- Pork fat brioche bun stuffed with stir fried bean curd and celery
Main: Roasted young chicken stuffed with Rice(mixed with pepper, Chinese water spinach stem and smoked pork belly)
(I got lazy and couldn’t think of anything, ingredients for the rice stuffing are from most popular stirfries)
Pre dessert: Watermelon compressed with peppercorn oil, top with honey yoghurt, chili spiced yoghurt crisp, maybe candied mint (Mao, from Hunan, apparently enjoyed watermelon with chili)
Dessert: white rabbit milk candy parfait on strawberry pocky crust topped with strawberry jelly, pickled strawberries and fried rice paper (favourite treats growing up were Pocky, white rabbit candy and fruit jelly)
Still training,
Finished up last phase pretty well. My deadlift is feeling good but squat is pretty stalled. The new phase is more or less a repeat of the last one
was supposed to start the new one this week but gym had plumbing issues and closed for the week. Just did cardio in apartment gym and some workout videos at home. Taking it as a deload.
In usual fashion, I start deload with some insanity. Sunday was 15miles on eliptical.
Work got decently heavy. Got onboarded onto a new project and immediately ran into data issues
@SvenG have you dealt with data hygiene issues before?
I needed to query data and the database stores ID numbers as strings. The csv file I have with the ids of the entities I need to look up store the ids as integers. I thought I could just convert the numbers to strings and search, but turns out the database arbitrarily keeps the leading 0s for some of the IDs so my query was missing data for entities I knew were in the database.
For example, the official ID might be “0012345”, my converted numeric versions would be “12345” and I have no idea if the database stores it as “12345” or “0012345”
Wasted an entire day trying to find a workaround
\endrant
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Luckily, no—that’s way outside what I have to deal with.
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Holy buckets of boring! How long did this take?
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Good hell! That is dedication!
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