Grrrr

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Jacobite's picture
Jacobite
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Joined: 2011-06-20 19:10
Grrrr

I'm as cranky as a cut snake about this bloody editor. See my face?  angry. I know, I know, it's probably me. But...........

I've set up my own dictionary, but the editor refuses to use it!  Doesn't it understand plain Strine?

Every time I save a post it decides that it prefers separating lines better than the intact lines that I use.

Don't get me started on images. I know that the procedure for doing this has been posted on the forum several times, but I just can't get it to work. Wait: I just had a thought so there's bound to be more about this later.

Can anyone help with the other worries?

skflyfish's picture
skflyfish
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Joined: 2011-12-27 12:12

Jacobite, do you clear cookies frequently or have your browser setup to clear cookies on closing?

Here is the info for a custom dictionary:
Initially the User Dictionary is stored in a Cookie. However, Cookies are limited in size. When the User Dictionary grows to a point where it cannot be stored in a Cookie, then the dictionary may be stored on our server. To store your personal dictionary on our server you should specify a name for your dictionary. If you already have a stored dictionary, please type it's name and click the Restore button.

Jacobite's picture
Jacobite
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Joined: 2011-06-20 19:10

Seems like you're in worse pain than me Chef. If it's acceptable to you, maybe we could give something back in the form of donations.

jacob burton's picture
jacob burton
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Joined: 2015-05-25 20:37

I feel your pain. This site has been giving me headache after headache lately, especially with the backend stuff, my spam filters and really anything to do with allowing the community members to post to the site. It just plain sucks.

Unfortunately, I have no budget to get it fixed and Drupal programmers don't come cheap. Sometimes I wish that I never left the WordPress platform. Hang in there, I'm doing what I can.

Newest Forum Topics

First, a quick intro, as I'm new to the forums.

Comments: 0

Hello!  I've been away for quite a while dropped in periodically but forget my password so never posted. With a renewed password I thought it wise to say 'hello' but it seems very quiet. Anyone else here?

Comments: 1

We are doing turkey and prime rib for thanksgiving, I am trying to decide the best way to minimize my work load since there will be 40 people and a lot of dishes so less to manage is way better. I want to do the prime rib at 132F and the white meat at 142F and the dark meat at 155F, would it be better to make the meat ahead of time sous vide and then freeze (or refrigerate) and then reheat at 120F or perhaps do the white meat and prime rib together at 137F and the dark meat in the oven?

Comments: 1

Looking on my sack of bread flour ingredients:

Wheat flour
ascorbic acid (dough conditioner) - this would be an oxidizer in the presents of O2.
vitamins
​Doh-Tone - this is a mix of different levels of amylase and protease. Some flour use malted barley flour or you could add diastatic malt powder

Leaving out the yeast and salt at this point because of heat.

Mix the required amount of flour and water for Chef Jacob's Baguette recipe together at room temperature and do a stepped mash of the flour in the sous vide cooker.

Comments: 2

Hi Chef Jacob,

My question is, have you seen a difference of adding salt with yeast at the beginning of a machine kneaded bread?

For better than forty years, I have added salt in the beginning of making a yeast bread in a machine kneaded bread to get the salt and yeast spread out through the dough.

In 2007-2008, I did a test of salt and yeast doing a bag test on a plastic bottle using a condom to look for CO2 pressure. One bottle had salt and the other did not not. The salt added seemed to create a little better pressure than without salt but this was only one test.

Comments: 2