Genuine question.. does everyone on HN read so few Medium articles that they can actually load most of these, or are you paying the membership fee? Because I can't read these stories most of the time.
Try Micromastery
11–20 of 41 posts
Re: Try Micromastery
#12Genuine question.. does everyone on HN read so few Medium articles that they can actually load most of these, or are you paying the membership fee? Because I can't read these stories most of the time.
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Re: Try Micromastery
#13So we're just giving a new name to "learning skills"? What?
Why skip breakfast to learn a skill when you could instead micro master while intermittently fasting?
Re: Try Micromastery
#14I've been thinking about origami lately. Has an aesthetic purpose, but very analog and doesn't involve looking at a screen.
being able to fold a simple origami crane at any given moment is a very satisfying skill, unfortunately, it fades if you don't practice it enough. I learned how to fold origami cranes at least 3 times in my life
Re: Try Micromastery
#15I've been thinking about origami lately. Has an aesthetic purpose, but very analog and doesn't involve looking at a screen.
being able to fold a simple origami crane at any given moment is a very satisfying skill, unfortunately, it fades if you don't practice it enough. I learned how to fold origami cranes at least 3 times in my life
So it's like riding a bike, except you forget how to do it.
Re: Try Micromastery
#16Genuine question.. does everyone on HN read so few Medium articles that they can actually load most of these, or are you paying the membership fee? Because I can't read these stories most of the time.
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Haha, I'm an idiot, good idea :)
Re: Try Micromastery
#17Earlier quoted context omitted.
What's wrong with your omelets? I've made hundreds of ugly omelets but now I can make a pretty one about 3 out of 5 times.
They are bland and it's not due to lack of salt. I've had slightly better luck lately pre-sauteing the stuff I want to add to the eggs, but nothing that I'm terribly happy with so far. What are you putting in yours?
Are you leaving them a little runny? That's basically the trick to any egg. They'll continue cooking after you take them off the heat, and in the end won't be dry and tasteless.
Re: Try Micromastery
#18Earlier quoted context omitted.
They are bland and it's not due to lack of salt. I've had slightly better luck lately pre-sauteing the stuff I want to add to the eggs, but nothing that I'm terribly happy with so far. What are you putting in yours?
What kind of eggs do you use? Regardless of your opinions on animal rights, etc, I strongly recommend buying the fanciest free-range, etc. eggs you can find. A healthy diet for the chickens makes a huge impact on egg quality & taste. I doubt this will solve your entire problem, but it helps. I assume you're already using fresh garlic & onions, but those are also musts in my opinion.
I do buy they best eggs I can find.
I'm not a huge fan of garlic in eggs, but I do like onions and scallions.
Re: Try Micromastery
#19Earlier quoted context omitted.
They are bland and it's not due to lack of salt. I've had slightly better luck lately pre-sauteing the stuff I want to add to the eggs, but nothing that I'm terribly happy with so far. What are you putting in yours?
Are you leaving them a little runny? That's basically the trick to any egg. They'll continue cooking after you take them off the heat, and in the end won't be dry and tasteless.
I've done a little experimenting and found that the best results for me come with the eggs well cooked on one side (with small browned areas) and runny/custardy on the other side. I fold it so the runny part is in the middle.
Re: Try Micromastery
#20Genuine question.. does everyone on HN read so few Medium articles that they can actually load most of these, or are you paying the membership fee? Because I can't read these stories most of the time.
I've never hit any paywall on Medium. But I'm also running an ad blocker, so maybe that's why?