Ok, the new iOS 16 portrait lock screen effect is fun.

RT @SamKap: I’m excitedly waiting for October 4th when Inclusive Design Communities launches. Luckily it’s available for pre-order now! Not…

RT @PwaSummit: A quote from one of our 2021 attendees, the web connects us around the world! 🌏 Register today and come share the particula…

RT @PwaSummit: Our community is global 🌍 and we’ve heard they want PWA Summit content on their schedule 🕘. So this year we have 3 blocks…

@cheneytsai @kenjilopezalt Oh doh I forgot I have that Ina different place! Need to go fix that! See, that’s why you do this!

Thanks!

@keithort Good suggestions! I think I’ve got some of that covered with my existing books but if you think of something specific lmk!

After thinking I lost one, I went ahead and organized my cookbook collection. I love cookbooks so much more than recipe sites; I still buy then regularly. What are some of your favorites that I should add?

@stevenmerrill @ModernistPantry My understanding is the LC is there to help keep the emulsion of fat and coffee, the PS is for a creamy texture. The allulose is for sweetness and to help prevent crystalization like sucrose would.

@stevenmerrill Ok! Coffee came out great! Here’s my recipe: 450g hot coffee 150g allulose 30g cocoa butter 1.26g lambda carrageenan 3.15g @ModernistPantry perfect sorbet

Add all to blender and blend on high until well incorporated. Let cool in fridge, mix, and freeze.

Makes about 1 pint

@stevenmerrill I hope you snatched that up! I’ve got a recipe I’m testing right now and if it works, boom! Faboo ice cream.

Three frozen treats now chilling: a yellow watermelon sorbet and a papaya sorbet, both basically the caloric equivalent of eating the raw fruit, and coffee, which is about 270 calories per pint.

All sugar free, all vegan.

I’ll post pics (and reviews) when they’re ready.

RT @carriehd: Yes, I’m retweeting a 14 YO tweet. Because it came up again today. Why are we still largely creating digital experiences that…

Was looking for short ribs to smoke today, my butcher recommend I try beef back ribs, aka the ribs from boneless ribeye.

OMG don’t sleep on these! They’re amazing, and cheap! Don’t sleep on them! Imagine the best part of a ribeye, but also smoked!

RT @BillHiggins: I strongly agree with this hypothesis based on my experience 👇🏻

Do I know any food scientists, or do y’all know any food scientists, who I could ask a few questions of? The internet is really failing me in my search to truly understand how to use some modernist ingredients.

@brad_frost Looks like a Sr JS job to me

RT @syswarren: Design isn’t a form of personal expression. The design isn’t about you (or your team). It’s about the people who will be usi…

@SamKap @abookapart Yay congrats!

RT @SamKap: I am sooooooo happy and excited to share Inclusive Design Communities, a book I wrote with @abookapart abookapart.com/products/inclusive-design-communities

@stevenmerrill Will keep you posted!

@stevenmerrill I got mine from Bed Bath & Beyond. They were on sale a few weeks ago, plus the BBB 20% discount, I was able to snag one for <$200 with tax.

@stevenmerrill Haha it’s what made me kick off this journey! I saw it and the Pacojet idea for ice cream immediately hit for me. Then I started seeing all my Modernist cooking resources lean into them, and I was sold.

My end-goal is having a pint of creamy coffee ice cream with roughly the same nutritional load as drinking a pint of black coffee (aka, basically none) and creamy sorbet equal to eating the same fruit raw.

My Pacojet knockoff (the Ninja Creami) makes quick iterations easy.

Round 1 was a bust because I used monkfruit with erythritol as my sweetener, and that doesn’t have the same anti-crystallization properties as sucrose. Round 2 was allulose, which does, but my ratios were off, so I made Italian Ice instead of ice cream. Round 3 this week.

I’m experimenting with sugar-free vegan ice cream (mostly so I can eat a whole pint of ice cream for <100 calories if I’m feeling saucy) and I’m learning so much about modernist ingredients and sugar substitute ingredient functions. It’s fascinating!