What's loquat wine going to taste like? Sweet white? Maybe pair with a coconut soup tom yum approach?

This might help, but tell Claude to do Test Driven Development [TDD] which will require each feature/function/etc.to have a test case and a pass before it can exit the worktree before a PR.

Also look into graphify which does a bit of "explain what this does" and makes things very easy to describe the code in a systematic way. AST is here again.

I'm having success with an agentic orchestration model that doesn't move on unless they pass the tests. And if they fail they hand off to a smarter model. I have to guide it and sometimes ask basic questions about why we're trying to load docker locally when I have guthub actions to do it, but if you know that much you can just poke it with a stick occasionally. The graph is updated and I have records for design decisions and reports on failure as well as tests to pass.

This is definitely a different approach and I can easily see how some people don't get it; and it's probably tied to doing things the hard earned way. Less developer and more TPM in terms of mindset.

I think throughput [lines of code, commits, PRs, beans, etc] is a worthless metric, velocity means speed + direction. A poorly guided version is just scattered all over, make it work and that's it, until the next round of changes.

But it's definitely a different game now.

https://www.eater.com/23749614/manifold-destiny-the-one-the-only-guide-to-cooking-on-your-car-engine-chris-maynard-bill-scheller

Pervert glasses record without consent. News at 11...

Pasteurize

Get hot boiling a steamer, put empty clean canning jars in. Steam for 30 min.

Take jars out with tongs. Add oil. Steam again for 1 hr.

Or just look up how to do canning at home. Heat kills the bugs, chili oil doesn't give a flying doo-diddly about getting hot, bugs do.

At the bottom of the bold text. Trademark, you see 1977 in the ad.

If making a soup, then they will cook in about 5 minutes. So peel and clean and add them at the end.

If you're adventurous, boil the shells and strain the water for shrimp stock, then make the soup base with your vegetables and then add them at the end since they cook quickly.

I'd recommend adding butter and cream with dill and lemon... or maybe add fish and make a seafood stew with a tomato base.

Good luck!

Keep! They continue to provide flavor as they age. After "sterilization" they still have flavors. Think of it like jam or preserves. Plus the texture is nice.

Slicing is superior. Pre-shredded has some anti-caking and other additions that are not cheese. You want cheese and not the convenience and falsehood of industrial shortcuts.

Random suggestions to ignore: Sauté some thinly sliced onions and peppers and the fillings, drain if too juicy and then add them to the cheese. If you're crafty, you can wipe down the pan and reuse it to get a crust on it too by heating the inside tortilla first.

¡Provecho!

Please share ingredients, looks interesting.

Is this vegan or vegetarian?

Thanks

So I've been reading less wrong and there are some interesting topics, but yeah the cult weirdness is at the fuzzy edges, also it's straight up Berkley. So maybe that ptobiotic free range sex is just a sideshow of their location.

So, it's simulated Beaver anal glands?

Not Quesadilla policía... however some hints to transcendent crunchy goodness:

-toast the insides first. Crisp one side of tortilla. Put toppings on it. Crisp other side and put on top. Crispy faces insides. Continue as before. Flip. Etc. This makes it 2x crispy and reduces time to melt. -use white melty cheese like Munster or Monterey jack, Oaxaca or heck mozzarella.

Add cilantro, drained chorizo/soyrizo sauté some onions and jalapeños. You are doing great, better is potentially available.

All clothes are tubes.

Meatsack tubes.

Sock tubes. Cock tubes.

The quesadilla dimension only sees harder outside and softer within. If you were to flip the quesadilla the same conditions would apply.

Fold a quesadilla, you get 4 crunchy to 2 soft parts. It's a sandwich with a lmesoamerican slant.

This is a simple manifold of crisp starched flatbread sandwiched between a melted cheese along with any accouterments as desired. Either flour or corn is used for this bicarbonate or nixtalmized corn flat bread, whereas the cheese is of the melty kind. Additional ingredients and choice of cheese is limited by cultural or societal limitations.

Call to action: make them on the grill!

Any luck with Szehuan pepper corns?

Also, ever try to emmulsify it with an egg yolk and make killer mayonnaise?

I'm sort of agreeing that this might be closer to a 1973 timeline because of the Camaro R2 or potentially AMC Javelin in the illustration, however it could just be some graphic design of both/similar vehicles... mid to late 1970s seems close enough.

I hear you. The evil Walmart corporativa has cheap [$1.50 usd] Cacique brand chorizo hidden by the raw tortillas.

Keep up the quesadilla effort, you are inspiración para otros!

As for stainless steel, just heft it.

I believe that if you practice the mastery of "scorching hot and yet not burning", and the art of "smokeless but still very hot oil", you too can have a nonstick experience but with more difficulty if wearing pajamas and sorting out the coffee situation.

I really don't want to be esoteric like the cult of cast iron, but if you hear "copper cladding", just run for your lives! [as many as you can muster]