Atp's external memory


This is nothing to do with spelling. Oddly enough I seem to be developing a bit of a reputation at work for insisting on proper spelling (as well as keeping the comms room tidy). Personally I find lines are a very effective method of correction, and 25 lines is just about right for an agile story card. The general lack of ability of some members of the team to spell is not however entirely unexpected, as a couple of them grew up in the bush (Shepherds judging by the accent).

It has been a long while since I have had the time to write a post. Particularly a technical one. And unfortunately that wil have to wait a tad longer. Which is a bit of a shame as there is some good stuff happening in the performance and stability corner of LMAX that I would like to talk about.

By way of mitigation I've been submerged in the business of helping the better half plan our wedding.  This weekend however was all about bread. I'll leave the lovecraftian nightmare of making croissants which has taken over our lives for the past 48 hours to another post, and instead talk about a brief break in the action I took to make a spelt loaf.

Written by atp

Sunday 27 November 2011 at 9:28 pm

Posted in Bread

Lemon Madeleines

quick and easy.

Breakfast madeleines - what could be sweeter? Ok, maybe getting tgtadm to actually remove an iscsi target on the fly successfully. The suggestion was that they're best eaten within the hour. They didn't last 30 minutes.


Written by atp

Saturday 09 July 2011 at 10:25 am

Posted in Bread

Parker House Rolls

This is an enriched dough. The rolls are light and fluffy and slightly sweet. They are best eaten warm.

Written by atp

Sunday 19 June 2011 at 11:53 am

Posted in Bread

cracked it...

good job I didn't go for an inkjet printer

Looks like all the experimentation has paid off.

  • 800g strong white flour
  • 8g yeast
  • 15g salt
  • squidge of vegetable oil (1-2 tablespoons)
  • 300g milk
  • 220g water

Mix flour, yeast, salt. Add oil and water which should be just below body temperature. Mix and add extra water until sticky. Turn out and knead for 15 mins. Tuck under so that the gluten is stretched in the right direction. Pop in a bowl, smear oil on the surface of the dough to retard evaporation.  Put in a plastic bag and leave to rise on top of a Lexmark X543 in standby mode for 1.25 hours. Knock back, and shape into an oblong + pop into greased tin. Press into corners, and leave to prove for 1 hour or so, on top of Lexmark. Slash the top, add flour, oil, nuts, whatever. Leave to recover for 10-15 mins and pop into oven at 250 degrees for 10 mins, with plenty of steam. After 10 mins, turn round and drop to 170 degrees for 50 mins.


white loaf

and some buns..


Written by atp

Sunday 22 May 2011 at 11:39 am

Posted in Bread