These are my Pinboard links for March 7th through March 9th:
- REST::Client – search.cpan.org – REST::Client – A simple client for interacting with RESTful http/https resources.
- Writing a REST Client in Perl – FishEye and Crucible Development – This tutorial will write a Perl script which removes a user from all open reviews – this might be useful if a reviewer is no longer available, and is holding up the completed status of all their reviews.
- Kneadlessly Simple’s County Fair White Bread | Serious Eats : Recipes – There must be tens of thousands of recipes for white bread. This one from Kneadlessly Simple is a country-style white. It's a hearty bread with personality, not a fluffy lightweight, delicate thing.
It doesn't have a whole lot of oven spring and the top stayed fairly flat, but the bread does plenty of rising before baking, so it has an open crumb. The long overnight rise adds plenty of flavor as well.
The second mix was a little difficult; the gluten was well-developed at that point but the process itself was interesting. I was tempted to dig my hands in and knead, but instead continued with the mixing and it all worked out in the end.
This would be perfect for slathering with peanut butter or for a hearty Sloppy Joe. It's also great toasted.
- Flexible Searching with Solr and Sunspot » RubySource – Just about every type of datastore has some form of indexing. A typical relational database, such as MySQL or PostreSQL, can index fields for efficient querying. Most document databases, like MongoDB, contain indexing as well. Indexing in a relational database is almost always done for one reason: speed. However, sometimes you need more than just speed, you need flexibility. That’s where Solr comes in.
In this article, I want to outline how Solr can benefit your project’s indexing capabilities. I’ll start by introducing indexing and expand to show how Solr can be used within a Rails application.
- Gluten-Free Tortilla ‘Crackers’ | Serious Eats : Recipes – Too often when I'm out of gluten-free crackers and don't have time to bake, I find myself reaching for potato chips instead. What can I say? I like the crunch. But, to state the obvious, a potato chip is not a cracker.
Thankfully I discovered these simple-to-make tortilla crackers. While they won't fool anyone into thinking they're eating a saltine, they really are cracker-like. Somehow they go into the oven tasting like tortillas and come out with a cracker-like texture.
To make them, lightly brush seasoned olive oil on both sides of gluten-free corn tortillas. Flavor the oil with any seasoning you love; I usually reach for chili powder. By combining the seasoning with the olive oil, every bit of the tortilla gets evenly coated with seasoning.
Then pop them into an oven and bake until crisp. It's a good idea to keep an eye on them after about seven minutes. They can go from, "Oh, don't they look nice!" to "Oh my goodness! Something's burning!" pretty fast.