Random Thoughts, Explosion Day edition


Brought to you by Megumin, the patron saint of Home Fireworks Displays:

Gosh, how did this get detected as spam?

Received: from redacted.clientshostname.com (unknown [185.180.197.116])
Received: from [185.144.31.1] (localhost [IPv6:::1])
From: “PROF. DAVID HAMILTON” <redacted@easynet.es>
Reply-To: redacted@sol.dk
Message-Id: <redacted​@​redacted.clientshostname​.com>
Subject: ABOUT SUSUMU

So that’s a Spanish from address, a German reply-to address, and a Japanese word in the subject, sent from an IP address in Russia, routed through another in Netherlands whose domain is registered to a company in Cyprus, then handed off to pobox.com (a US/Australian company who will apparently accept anything from anybody). The body of the message tells you that The Good Professor is a retired British lawyer, so this international effort is clearly on the up-and-up.

Oh, and it was sent to my cpan.org email address.

Best part?

I am searching for any family member of my late client Mr. Susumu who has the same family surname with you

Yeah, I’d fall for that in a heartbeat. If my “family surname” was Susumu, maybe.

The address block at the end of the message looks entirely authentic as well.

Prof. David Hamilton (RETIRED)
52 Denedin House, Manwood
street,Noth Woolwich,London E162LB
United Kingdom.

No. Just… no.

My absolute loyalty to the Pepsi brand dates back to the day I won $500 in the Pepsi Spirit bottle-cap contest, but despite the amount of merch I own, I cannot imagine purchasing this product for any price.

The only product less attractive than this is the hand-made soy candle in an old Pepsi can with “custom scent” ($15 plus $8 shipping).

(Technically it was a joint effort. My sister and I collected everything but the rare “R”, and one day when my brother was home on leave, he drove us to school, buying a Mountain Dew on the way and flicking the bottle cap into the back of the car. I found it a week later and it was the “R”, so we split it three ways)

In home-baking news

My latest order from King Arthur Flour arrived, containing 9 pounds of durum flour and a pound of SAF Red instant yeast. And since several of my recent grocery-store trips have resulted in the discovery of KAF AP and bread flour on the shelves, and Costco had 2-pound bricks of Red Star active dry yeast, I’m pretty darn stocked in the bread department for quite a while. I’ve got a loaf of durum sesame bread cooling on the counter right now, and a nice selection of Boar’s Head lunch meats to combine it with.

And while updating my LinkedIn profile for the first time in fifteen years, I stumbled across a job opening that I should have no difficulty demonstrating my qualifications for, given that the Director of Engineering who posted it is someone I trained and shared an office with. More on that after I talk to him Monday.

KAF Durum Sesame Bread (2-pound loaf)

This is not the recipe available on their web site, but the one on the back of the flour bag (metric weights are the amounts that I use, checking the dough consistency when the bread machine’s mix-in beep goes off):

1 ½ to 1 ¾ cups water, 105 to 110 degree (355 grams)
1 tbsp sugar (12 grams)
2 tsp salt (12 grams)
2 ½ cups durum flour (310 grams)
1 to 1 ½ cups all-purpose flour (180 grams)
2 tsp instant yeast (6 grams)

1 tbsp sesame seeds (9 grams) – topping

  1. Combine everything but the sesame seeds, knead, let rise until doubled in size. (I use the dough cycle on my bread machine)

  2. Shape into a smooth 12-inch torpedo, brush with water, sprinkle with sesame seeds and press them lightly into the dough. (I load it into my KAF small pullman pan)

  3. Let rise until almost doubled, slash in 3 places before baking. (pullman: let it rise within ½-inch of the top, put on the lid)

  4. Bake in a preheated 425°F oven for 10 minutes, lower heat to 400°F and bake 20-25 minutes more. (pullman: 25 minutes at 350°F, remove the lid and let it go another 8-10 minutes, pulling it out when the center reads 190°F)

  5. Cool on a wire rack.

I like the pullman pan for this, because it makes a very sturdy sandwich loaf that can be sliced quite thin, toasted, and filled with plenty of chicken salad or sliced lunchmeat.


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