142 lines
5.6 KiB
Markdown
142 lines
5.6 KiB
Markdown
# Test Page
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[TOC]
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## Oolong Tea
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- Jade Nantou: rolled. gentle flavor, a bit sweet and floral. Great both hot and cold-brewed.
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- Fern Stream Amber Oolong: okay but I didn’t like it as much as the Jade Nantou. A bit earthier, less gentle.
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- Bei Dou: twisted. 3g in 200ml water, 2 min infusion: pretty strong, but good. Mineral-y? Smoky, maybe, in the sense of whiskey rather than lapsang souchong. 6g as iced tea is nicely strong. One of my favorites.
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- Golden Buds Milk Oolong Jin Xuan: 200F. Reminds me of the Jade Nantou, but more floral? Given that it’s more expensive than the Jade Nantou, seems less worth keeping around except for occasional variety.
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- Shan Lin Xi: rolled. 195F. another floral sort of tea. Beautiful full leaves.
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- Baked GABA: rolled. 200F. strong aroma of raisins. Ended up finding this a bit too cloying (?)
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- Wudong Lao Cong: twisted. 175F. Another earthy / mineral-y tea, maybe less so than the Bei Dou? It’s pretty pricey since it comes from 300-year-old trees.
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## Green Tea
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- Sencha Asatsuyu: well-rounded. Some notes of corn? Or popcorn? Strong without being fishy.
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- Sencha Yame: pretty bold. I like it iced, and hot when I’m feeling like something grassier.
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- Sencha Fukumushi: also pretty strongly-flavored / vegetal.
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- Sencha Fuji / Asanoka: also in the “well-rounded” bin for me.
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- Gyokuro: good, but 160F brew = less hot for winter. Try again in summer?
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- Bi Luo Chun: 3g, 3 min infusion: pretty gentle taste (even with a long steep) but hints of cayenne. Ultimately, not too impressive to me.
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- Dragonwell Long Jing: pretty good, closer to a Japanese green tea taste than the Bi Luo Chun. When iced, reminds me a lot of store-bought iced green tea -- very default sort of flavor.
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- Yamacha Hamamatsu (from Dobra in Pittsburgh): very good, Japanese green tea that’s halfway to Chinese in terms of larger leaves, well-rounded green tea taste.
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- Golden Green: I liked this more than expected? Kinda floral a little bit?
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## Black Tea
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- Irish Breakfast Tea, Assam Chandighat Estate: solidly astringent & strong.
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- Yunnan Gold Tips: a little more interesting than a breakfast tea but not like, a lot? idk
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## Rosemary Gimlet
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via https://www.davidlebovitz.com/rosemary-gimlet-gin-cocktail-recipe/
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2oz gin, 3/4 oz lime juice, 3/4 oz rosemary simple syrup. Shake with ice.
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Good with both gin (Tanqueray) and white rum (Bully Boy)
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## Rosemary Simple Syrup
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Heat until mixture is hot and sugar dissolves. (I let it gently simmer for about 10 minutes.)
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Let cool to room temperature, then strain and refrigerate.
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Thyme simple syrup: as above, but about 2g thyme (10-12 sprigs of a few inches)? Was a bit weak, let’s try 4g next time.
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## Spearmint Simple Syrup
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160g water, 160g sugar, 10g spearmint
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## Milk-Washed Rum (or Seedlip)
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Start with 6 oz rum, pour in 2 oz whole milk. Add lime-strength orange juice until milk starts to curdle. Stir it gently. Let set for some hours, then strain through coffee filters.
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## Dr. J (Orange Julius cocktail)
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2 oz milk-washed rum, 3/4 oz lime-strength orange juice, 3/4 oz simple syrup (or 3/4 tbsp sugar + 3/4 tbsp water). Shake with ice.
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## Pesto
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2 cups fresh basil leaves (no stems, about 50g)
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2 tablespoons pine nuts or toasted almonds
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2 large cloves garlic (I’ve used double this for more garlic flavor... = 2 tsp minced)
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1/2 cup extra-virgin olive oil
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Combine basil leaves, nuts, and garlic in a food processor and process until very finely minced. With the machine running slowly dribble in the oil and process until the mixture is smooth. Store in refrigerator or freezer.
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## Coffee Liqueur
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Following this recipe:
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https://www.seriouseats.com/recipes/2012/01/diy-coffee-liqueur-homemade-kahlua.html
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With Peet’s Decaf Dark Roast House Blend (pre-ground from Bfresh).
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## Basilgeuse
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1.5oz gin, 1oz dry vermouth, 1/2-3/4oz simple syrup, 2 dashes ginger bitters, about 8 basil leaves muddled and another top for garnish
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# Hugo Installation
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I got Hugo v0.83.1 from https://github.com/gohugoio/hugo/releases
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```shell
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wget https://github.com/gohugoio/hugo/releases/download/v0.83.1/hugo_0.83.1_Linux-64bit.deb
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sudo dpkg -i hugo_0.83.1_Linux-64bit.deb
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```
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`hugo version` tells me:
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`hugo v0.83.1-5AFE0A57 linux/amd64 BuildDate=2021-05-02T14:38:05Z VendorInfo=gohugoio`
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Following the install instructions from
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https://gohugo.io/getting-started/quick-start/
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and using the PaperMod theme:
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https://adityatelange.github.io/hugo-PaperMod/posts/papermod/papermod-installation/
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```shell
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# Make new site with YAML config files
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hugo new site hugotest -f yml
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cd hugotest
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git clone https://github.com/adityatelange/hugo-PaperMod themes/PaperMod --depth=1
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vim config.yml
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# add this on a new line:
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# theme: "PaperMod"
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```
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To update the theme later:
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```shell
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cd themes/PaperMod
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git pull
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```
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## Make a new post
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```shell
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hugo new posts/hello-world.md
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/home/mcmillen/hugotest/content/posts/hello-world.md created
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```
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## Running the server so that I can access it from my phone on Tailscale:
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`hugo server --baseURL http://100.81.145.47 --bind 100.81.145.47 -D`
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## now some code
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```shell
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# Make new site with YAML config files
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hugo new site hugotest -f yml
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cd hugotest
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git clone https://github.com/adityatelange/hugo-PaperMod themes/PaperMod --depth=1
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vim config.yml
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# add this on a new line:
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# theme: "PaperMod"
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```
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## python
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```python
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import markdown
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markdown.markdown('hello world')
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print('what is this?')
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x = 42
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open('foo.html', 'w').write('oh no')
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'012345678901234567890123456789012345678901234567890123456789012345678901234567'
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```
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## python markdown references
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https://python-markdown.github.io/extensions/
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https://python-markdown.github.io/extensions/code_hilite/
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`pygmentize -S monokai -f html -a .codehilite > pygments.css`
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