Der er jeg slet ikke enig. Der er massere af øl med alkohol som stadig smager forfærdeligt og der er efterhånden rigtig mange øl uden alkohol (eller meget meget lav procentdel) som virkelig smager godt, så ordet "universelt" syner jeg ikke er rigtigt at bruge.
Du skal prøve ahornbryg eller en af de andre fra Skovlyst som jeg synes smager rigtig godt og de er også kåret som blandt de bedste
https://www.bilkatogo.dk/produkt/skovlyst-ahornbryg-05-alkoholfri/116390/
In my country, Denmark, you as an employee can quit with one month notice to the end of next month. If you get fired without cause you have 3 months where you can either keep working or if your boss dont want to see your face you can stay home but you still get payed for 3 months. In some contracts and job titles you earn security for your position if you work there for a long time or it is a special position and you could for example have 12 months of security of fired without cause where your employer must payout the next 12 months.
The rules are slightly different of fired with cause where you loose your 3 months security or if fired because of lay offs where you have to keep working and can't just stay home (unless told to do so of cause)
Det er ikke kun Danmark, det er hele EU... Og ingen har spurgt om det..
Jeg aner heller ikke hvad pokker vi skal bruge AI til i så stor skala. AI modeller er allerede på skrump så du kan køre dem lokalt og der er mindre og mindre behov for mega store strømslugende datacentre.
Dertil så er der allerede massere af eksempler på hvordan AI ikke rigtig er en hjælp. Selv var jeg på et kort online møde hvor GitHub Copilot blev introduceret og kursusholderen fedtede så meget rundt i det at det for mig var ret tydeligt at det var noget værre skrammel kode der blev produceret og han brugte virkelig lang tid på at promte variationer af det samme for at få Copilot til at give det rigtige resultat, som så alligevel ikke virkede fordi det ikke kunne compile da det have drømt nogle funktionskald frem som ikke eksisterede.
Se også på Apple intelligence og hvor hurtigt folk slår det fra eller holder op med at bruge det fordi det igen er noget værre skrammel og folk føler ikke de har brug for det.
Minecraft logic
Kan man spille doom på et s-tog?
I had a really great idea for a funny comment but then
Jeg ser det mest som et symptom mere end et problem i sig selv.
Klam følelse... Er godt nok nysgerrig på om det er komponenter som har ondt i sinde eller om det bare er komponenter til uudnyttede legitime forbindelses muligheder
Any way you can reorient the part to have the text face the build plate instead of the top layer? I always have much better succes having the text face down because it gets smooth (or textured) when squished to the build plate.
The distractions are all on the inside of my brain going weeeeeee... so should i just remove my brain?
What good alternatives for sandals can you recommend? Tten I can buy those next time.
opskrift på tofustykkerne. Det er super nemt, og ja de er stadig sprøde selv om de har massere af lækker sovs på dem.
https://www.tablefortwoblog.com/pan-fried-sesame-garlic-tofu/
Super nem dessert lavet på Hokkaido græskar men andre græskarsorter kan sikkert også bruges.
Græskaret skrælles og skæres i både som placeres på en en stor pande. På billedet har jeg brugt halvdelen af et lille Hokkaido græskar. Det må ikke ligge lag, brug derfor en stor flad pande.
Herefter drysses med rigeligt sukker. Her har jeg brugt 5 store spiseskefulde sukker, men kunne godt have bruge lidt mere kunne jeg smage efterfølgende. Der skal meget sukker til.
Herefter tilsættes ca 0.25 dL vand. Brug endelig ikke for meget da græskarstykkerne også smider en masse vand. Vandet skal blot hjælpe med at sukkeret ikke brænder på i starten.
Lad derefter græskarstykkerne simre i sukkerlagen 30-50 minutter på svag varme under låg indtil de er helt møre og har suget sukkerlagen til sig. De skal være så bløde de kun lige netop ikke af sig selv er blevet til mos.
Sluk for panden og lad stykkerne køle og hvile lidt så sirupen bliver lidt tykkere. Hvis sirupen stadig er meget våd, kog da lagen ind et par minutter mere uden låg.
Server stykkerne lune med en god vaniljeis eller som her med flødeskum. Drys med finthakkede valnødder
Traditionelt i Tyrkiet serveres det med kaymak.
Stykkerne kan også fint holde sig i køleskabet hvis man vil lave en stor portion som kan nydes senere. I mit køleskab kan det dog ikke holde sig særlig længe fordi det ende med at blive spist af min kæreste og mig meget, meget hurtigt....
Velbekomme
Hemmeligheden er porrecreme med massere af piskefløde 😋
Danish rye bread, known as "rugbrød," is a staple in Danish cuisine, renowned for its dense texture and rich, slightly tangy flavour. My recipe however is on the milder side and is probably more palatable to people from outside Denmark. This bread is packed with whole grains and seeds, making it not only delicious but also nutritious. Unlike lighter, airier wheat breads, Danish rye bread has a robust, chewy consistency that pairs perfectly with a variety of toppings. It's commonly enjoyed as an open-faced sandwich, topped with an array of ingredients such as cold cuts, cheeses, smoked fish, eggs, fresh vegetables, or simply just a good layer of butter. Whether for breakfast, lunch, or as a snack, Danish rye bread provides a satisfying and wholesome base for any meal.
I hope this recipe will work for you, and please let me know if the bread doesn't turn out well, as the recipe always works perfectly for me every single time. I buy flour at the local discount food store, but I've used many different brands, and it still works just as well.
Good luck and feel free to send pictures of your results.
Link to original post in danish
the recipe is for a single loaf of rye bread fitting a 3L bread pan
10 g fresh yeast (3g dry i think)
3 dl buttermilk/kefir/yoghurt or whatever you have on hand.
5 dl water
Juice of 1 lemon
12g salt
365 g rye kernels
200 g wheat flour
270 g rye flour
315 g additional seeds, mix as you like, e.g.
For the additional seeds, you can instead also use:
Dissolve the yeast in the wet ingredients and then add the rest of the ingredients. Mix everything well for 10 minutes on the machine. If you don't have a mixer, you can stir it by hand in a large bowl with a wooden spoon/spatula. Then pour the dough directly into a 3-liter bread pan. After the dough is in the bread pan, smooth the surface with a wet spatula or fingers. If you like, you can sprinkle some seeds on top as decoration (I usually dont).
Cover the bread pan with an 8L plastic bag and an elastic band, or use cling film. Place in the refrigerator for 12 - 24 hours.
If you want to bake the same day, you can use about 15 g of yeast and let the dough rise at room temperature for about 2 hours instead, but be careful not to let the dough rise too much as it happens much faster than in the refrigerator. I generally discourage this as it gives the seeds and kernels less time to absorb the water. Cold rising in the fridge is preferable.
Take the bread out of the refrigerator 1-3 hours before it is to be baked so it can come to room temperature and finish rising. Keep an eye on the dough and see how quickly it rises, so you can preheat the oven in good time. When the dough is ready, it should preferably go straight into the oven.
The dough is ready when there are 5-10 small pinhead-sized bubbles on the surface. This is not always visible as it depends a bit on the flour, but otherwise, 2 hours is usually enough. Generally don't let it stay for more than 2 hours, especially if you live in a hot climate.
Preheat the oven to 180 degrees and put the bread in when it is ready. No fan. Place the bread on the very bottom rack, as low as possible. Bake the bread for about 1 hour 50 minutes or until the internal temperature of the bread is 96-98 degrees.
Take the bread out of the bread pan immediately after it has finished baking and let it cool on a rack
Remember that ovens can vary, so if the bread, feels a bit soft on the bottom side and slightly under baked, give it another 5-10 minutes in the oven but this time leave it out of the bread pan. If you feel like it takes significantly longer than 1 hour and 40-50 min to bake maybe your oven is a bit colder than mine so raise the temperature 5 degrees next time you bake.
Wait with slicing and plastic baging the bread until it is completely cooled. It can take several hours. You can put a thin tea towel over it while it cools on the rack if you want a softer crust or to protect it a bit while cooling over night.
Enjoy.
Mix the dough in the evening and put it in the refrigerator until the next day. Then you can take the bread out when you get home from work the next day and bake it durring the evening and have it cool down over night.
When the bread is completely cooled, it can be sliced with a sharp knife (not serrated) and put in a bag in the freezer. When you want to use the bread, the frozen slices can easily be separated with a knife blade and a little push. The slices are toasted in the toaster and eaten warm.
If the bread is sliced on a narrow cutting board, it is much easier to put in a bag as seen in the picture below.
Jeg kørte selv Linux en del af min skoletid omkring 7-9 klasse for omkring 15 år siden og dengang var der umiddelbart ikke de store problemer. Brugte LibreOffice eller office 2007 via wine. Mener jeg havde dualboot så jeg også kunne starte Windows hvis jeg skulle game.
I forhold til hvad mine skolekammerater sagde så var de fleste ret ligeglade og det var ikke noget jeg blev drillet over, nej næsten tværtimod. Jeg blev set lidt som en computer tryllekunstner som havde alle mulige seje programmer (som jeg egentlig ikke havde da jeg bare brugte default Ubuntu og ikke så meget andet)
Senere i gymnasiet og på universitetet gik jeg tilbage til windows, men mest fordi min dual boot gik i stykker og i gymnasiet havde vi nogle programmer som ikke kunne Linux og Windows 10 som lige var kommet ud var ret fedt. Rip original windows 10.