Disqus - Latest Comments for slothbear

Re: Using Ruby's gsub with a block - (think)

slothbear — Sun, 16 Aug 2015 00:02:52 -0000

You can use the $1 Perlism within the block:
'Apollo 12'.gsub(/(\w+) (\d+)/) { puts "ship: #{$1} mission: #{$2}" }

Re: Clarify for Markdown blogging - BrettTerpstra.com

slothbear — Fri, 15 Aug 2014 20:08:34 -0000

Did you use Clarify to create this blog post? There's a nice screenshot, so maybe... but even if so, do you have some favorite blog posts that would illustrate what's possible with Clarify?

Re: RubyMotion Tutorial - Button, text field and an alert box

slothbear — Thu, 12 Dec 2013 17:13:52 -0000

Many thanks for a simple and straightforward tutorial. It really helped me get started.

Re: How to add JQuery AutoComplete to your Rails Forms In a RESTFUL WAY?

slothbear — Wed, 09 Mar 2011 15:03:49 -0000

Thanks a lot for this tutorial. It helped me a lot. This modification gave me a little trouble though.

Changing to the bare &:name also removes the newline ("\n"), which causes all results to be returned in one line. I went back to the original (“#{c.name}\n”), and everything worked fine.

Re: Productivity So Simple, A Caveman Could Do It

slothbear — Mon, 21 Sep 2009 18:20:58 -0000

Thanks for this post. Useful *and* funny (especially the Lego). I mean, especially the simplicity. my thanks.

Re: Whole Spelt Sourdough

slothbear — Fri, 24 Apr 2009 12:55:21 -0000

Wil -- check out my white spelt results in an earlier comment. Short answer: great loaf, great taste.

Re: Whole Spelt Sourdough

slothbear — Sat, 11 Apr 2009 09:54:51 -0000

I found and bought a bunch of Arrowhead organic whole spelt flour, but now I can't try the recipe again until Passover is done. Arg!

Eric -- could you add the baking times & temps to the text of the article? The rest is easy to remember after a couple of trials; the text makes a great reference.

Re: Whole Spelt Sourdough

slothbear — Tue, 07 Apr 2009 00:38:32 -0000

Thanks so much for another great recipe and video. I was so anxious to try it, I didn't notice that I had white spelt flour, not whole spelt. I used the recipe exactly, and the dough was a little wet. I did the 4 evening folds, then the overnight, then... kind of forgot about it until late afternoon. It was chilly in the house, and while the dough expanded a bit, there were only a few large bubbles.

I couldn't face slopping the wet mass into a basket, so I plopped it into a 5" x 10" loaf pan. After a couple hours in the oven with the light on, it had grown by maybe 1/3 -- just to the top of the pan -- not very energetic. I baked at 400 degrees for about 50 minutes (200 degrees on the instant thermometer), and was amazed at the oven spring.

After cooling completely, I cut in. It's late and I thought, heck, I'll just eat one slice as I write this review. But I had to go back for a 2nd slice before I finished writing. It looks and tastes nummy.