hendry + the   3

CLI: improved
CLI: improved
I'm not sure many web developers can get away without visiting the command line. As for me, I've been using the command line since 1997, first at university when I felt both super cool l33t-hacker and simultaneously utterly out of my depth.
Over the years my command line habits have improved and I often search for smarter tools for the jobs I commonly do. With that said, here's my current list of improved CLI tools.
READER DISCOUNTSave $80 on terminal.training
I've published 38 videos for new developers, designers, UX, UI, product owners and anyone who needs to conquer the command line today.
$19 - only from this link
Ignoring my improvements
In a number of cases I've aliased the new and improved command line tool over the original (as with cat and ping).
If I want to run the original command, which is sometimes I do need to do, then there's two ways I can do this (I'm on a Mac so your mileage may vary):
$ \cat
$ command cat
bat > cat
cat is used to print the contents of a file, but given more time spent in the command line, features like syntax highlighting come in very handy. I found ccat which offers highlighting then I found bat which has highlighting, paging, line numbers and git integration.
The bat command also allows me to search during output (only if the output is longer than the screen height) using the / key binding (similarly to less searching).
I've also aliased bat to the cat command:
alias cat='bat'
💾 Installation directions
prettyping > ping
ping is incredibly useful, and probably my goto tool for the "oh crap is X down/does my internet work!!!". But prettyping ("pretty ping" not "pre typing"!) gives ping a really nice output and just makes me feel like the command line is a bit more welcoming.
I've also aliased ping to the prettyping command:
alias ping='prettyping --nolegend'
💾 Installation directions
fzf > ctrl+r
In the terminal, using ctrl+r will allow you to search backwards through your history. It's a nice trick, albeit a bit fiddly.
The fzf tool is a huge enhancement on ctrl+r. It's a fuzzy search against the terminal history, with a fully interactive preview of the possible matches.
In addition to searching through the history, fzf can also preview and open files, which is what I've done in the video below:
For this preview effect, I created an alias called preview which combines fzf with bat for the preview and a custom key binding to open VS Code:
alias preview="fzf --preview 'bat --color \"always\" {}'"
export FZF_DEFAULT_OPTS="--bind='ctrl-o:execute(code {})+abort'"
💾 Installation directions
htop > top
top is my goto tool for quickly diagnosing why the CPU on the machine is running hard or my fan is whirring. I also use these tools in production. Annoyingly (to me!) top on the Mac is vastly different (and inferior IMHO) to top on linux.
However, htop is an improvement on both regular top and crappy-mac top. Lots of colour coding, keyboard bindings and different views which have helped me in the past to understand which processes belong to which.
Handy key bindings include:
P - sort by CPU
M - sort by memory usage
F4 - filter processes by string (to narrow to just "node" for instance)
space - mark a single process so I can watch if the process is spiking
There is a weird bug in Mac Sierra that can be overcome by running htop as root (I can't remember exactly what the bug is, but this alias fixes it - though annoying that I have to enter my password every now and again):
alias top="sudo htop"
💾 Installation directions
diff-so-fancy > diff
I'm pretty sure I picked this one up from Paul Irish some years ago. Although I rarely fire up diff manually, my git commands use diff all the time. diff-so-fancy gives me both colour coding but also character highlight of changes.
Then in my ~/.gitconfig I have included the following entry to enable diff-so-fancy on git diff and git show:
[pager]
diff = diff-so-fancy | less --tabs=1,5 -RFX
show = diff-so-fancy | less --tabs=1,5 -RFX
💾 Installation directions
fd > find
Although I use a Mac, I've never been a fan of Spotlight (I found it sluggish, hard to remember the keywords, the database update would hammer my CPU and generally useless!). I use Alfred a lot, but even the finder feature doesn't serve me well.
I tend to turn the command line to find files, but find is always a bit of a pain to remember the right expression to find what I want (and indeed the Mac flavour is slightly different non-mac find which adds to frustration).
fd is a great replacement (by the same individual who wrote bat). It is very fast and the common use cases I need to search with are simple to remember.
A few handy commands:
$ fd cli
$ fd -e md
$ fd cli -x wc -w
💾 Installation directions
ncdu > du
Knowing where disk space is being taking up is a fairly important task for me. I've used the Mac app Disk Daisy but I find that it can be a little slow to actually yield results.
The du -sh command is what I'll use in the terminal (-sh means summary and human readable), but often I'll want to dig into the directories taking up the space.
ncdu is a nice alternative. It offers an interactive interface and allows for quickly scanning which folders or files are responsible for taking up space and it's very quick to navigate. (Though any time I want to scan my entire home directory, it's going to take a long time, regardless of the tool - my directory is about 550gb).
Once I've found a directory I want to manage (to delete, move or compress files), I'll use the cmd + click the pathname at the top of the screen in iTerm2 to launch finder to that directory.
There's another alternative called nnn which offers a slightly nicer interface and although it does file sizes and usage by default, it's actually a fully fledged file manager.
My ncdu is aliased to the following:
alias du="ncdu --color dark -rr -x --exclude .git --exclude node_modules"
The  options  are:  from iphone
august 2018 by hendry
Panasonic Brings a Mob of New Features to the GH5, GH5S and G9 | Videomaker.com
Panasonic Brings a Mob of New Features to the GH5, GH5S and G9
Fri, 05/25/2018 - 10:37am
Panasonic has announced a couple of new firmware updates to a few of their LUMIX mirrorless cameras: the GH5, GH55 and the G9.
According to Panasonic, these updates are looking to enhance these three mirrorless cameras’ “performance and usability.” A few of these updates include improved features like Autofocus performance, new monochrome Photo Styles and better video audio.
Here’s the rundown for the the key features being added to the GH5, GH5S and G9:
LUMIX DC-GH5 Firmware Ver.2.3
Improved of AF performance
The AF tracking performance in video been improved along with AF speed at 180 degrees when displaying the shutter speed in degrees.
Improvement of Body Image Stabilizer performance
There were a few cases of peripheral distortion in video while walking and using Panasonic’s H-F007014 and H-E08018 wide zoom lenses. This problem is reportedly fixed.
Improvement of sound recording performance
Panasonic’s also improved the noise reduction performance of the GH5’s internal noise cancelling microphone.
Other notable new features and upgrades
The firmware update adds L. Monochrome D and grain effect to the GH5. The L. Monochrome D should capture even darker tones and great contrast, while the grain effect can be added and adjusted in Photo Style. There’s also now MF Assist, which offers more “accurate manual focusing for stills or moving images, thanks to up to 20x magnification,” according to Panasonic.
LUMIX DC-GH5S Firmware Ver.2.3
Improvements to the AF
The GH5S is also getting an AF upgrade, but this firmware improves photo shooting in low-light, low-contrast environments.
Better sound recording
Like the GH5, the GH5S’s sound quality has been improved by Panasonic optimizing the noise reduction performance of the internal noise cancelling microphone.
Other notable new features and upgrades
The GH5S is also getting L. Monochrom D and grain effect. Also now focus ring lock can be assigned to the Fn button in recording mode.
LUMIX DC-G9 Firmware Ver.1.1
AF performance improvements
Panasonic’s improving the G9’s AF tracking in video recording.
Body Image Stabilizer improvements
Just like with the GH5, the peripheral distortion problem with the H-F007014 and H-E08018 lenses, that has been fixed on the G9.
High Resolution Mode improvements
Now, a minimum F11 aperture can be used and the motion correction for the G9 has been improved. Also the bug where the High Resolution Mode force-quit when switching to playback mode has been fixed.
Sound recording performance
The G9’s internal noise cancelling microphone is also getting noise reduction performance improvements.
Other notable new features and upgrades
Expect L. Monochrome D and Grain Effect on the G9, too, along with Maximum 20x enlarged view in MF Assist and Focus Ring Lock assigning to the Fn button in recording.
Availability
These firmware updates will be released on May 30th through the LUMIX Customer Support Site.
You  can  learn  more  about  these  updates  at  the  GH5_  GH5S  and  G9’s  update  pages.  from iphone
may 2018 by hendry
The Reverse Sear Is the Best Way to Cook a Steak, Period | The Food Lab | Serious Eats
The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period
Serious Eats
The Food Lab
Unraveling the mysteries of home cooking through science.
[Photographs: J. Kenji López-Alt]
More
Guide to Steak
All the methods and tips you need to make perfect steak, each and every time.
I've been using and writing about the reverse sear—the technique of slow-cooking a steak or roast before finishing it off with a hot sear—for well over a decade now, but I've never written a definitive guide for using it on steaks. It's a really remarkable method, and if you're looking for a steak that's perfectly medium-rare from edge to edge, with a crisp crust, there's no better technique that I know of. Here is that definitive article we've been missing, outlining what I think is the best way to cook a steak, indoors or out. First I'll go over a little background information, then I'll explain how to do it, and finally I'll get into the details of why it works so well.
The full history of the reverse sear is a little hazy (though AmazingRibs.com has a pretty good timeline). It's one of those techniques that seem to have been developed independently by multiple people right around the same time. With all the interest in food science and precision cooking techniques like sous vide that cropped up in the early 2000s, I imagine the time was simply ripe for it to come around.
My own experience with it started in 2006, when I was just beginning my very first recipe-writing job. I'd recently been hired as a test cook at Cook's Illustrated magazine, and my first project was to come up with a foolproof technique for cooking thick-cut steaks. After testing dozens and dozens of variables, I realized that I already knew the answer: Cook it sous vide. Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edges of a steak. Sous vide, thanks to the gentle heat it uses, eliminates that gray band, producing a steak that's cooked just right from edge to edge.
Unfortunately, at that time, sous vide devices were much too expensive for home cooks. Instead, I tried to devise a method that would deliver similar results with no special equipment. The reverse sear is what I came up with, and the recipe was published in the May/June 2007 issue of the magazine (though it didn't get the name "reverse sear" until some time later).
The Basics: How to Reverse-Sear a Steak
The process of reverse-searing is really simple: Season a roast or a thick-cut steak (the method works best with steaks at least one and a half to two inches thick), arrange the meat on a wire rack set in a rimmed baking sheet, and place it in a low oven—between 200 and 275°F (93 and 135°C). You can also do this outdoors by placing the meat directly on the cooler side of a closed grill with half the burners on. Cook it until it's about 10 to 15°F below your desired serving temperature (see the chart at the end of this section), then take it out and sear it in a ripping-hot skillet, or on a grill that's as hot as you can get it.
Then dig into the best-cooked steak you've ever had in your life.
You want it broken down step by step? Okay, here goes:
Step 1: Season the Steak
Season your thick-cut steaks—I like ribeyes, but this will work with any thick steak—generously with salt and pepper on all sides, then place them on a wire rack set in a rimmed baking sheet. If you're cooking the steaks on a grill, skip the rack and pan.
For even better results, refrigerate the steaks uncovered overnight to dry out their exteriors.
Step 2: Preheat the Oven
Preheat the oven to anywhere between 200 and 275°F (93 and 135°C). The lower you go, the more evenly the meat will cook, though it'll also take longer. If you have a very good oven, you can probably set it even lower than this range, but many ovens can't hold temperatures below 200°F very accurately.
If you're doing this outdoors, create a two-zone fire by banking a chimney of coals under one side of the grill, or turning on only half the burners of a gas grill. Cover the grill and let it preheat.
Step 3: Slow-Cook the Steak
Place the steaks—baking sheet, rack, and all—in the oven, and roast until they hit a temperature about 10 to 15°F below the final temperature at which you'd like to serve the meat. A good thermometer is absolutely essential for this process. I recommend either the Thermapen or one of these inexpensive options.
If using the grill, just place the steaks directly on the cooler side of the grill, allowing them to gently cook via indirect heat. Timing may vary depending on the exact temperature that your grill is maintaining, so use a thermometer, and check frequently!
Step 4: Sear the Steak
Just before the steaks come out of the oven, add a tablespoon of vegetable oil or other high-temp-friendly oil to a heavy skillet, then set it to preheat over your strongest burner. Cast iron works great, as does triple-clad stainless steel.
As soon as that oil starts smoking, add the steaks along with a tablespoon of butter, and let them cook, swirling and lifting occasionally, until they're nicely browned on the first side. This should take about 45 seconds. Flip the steaks and get the second side, then hold the steaks sideways to sear their edges.
To finish on the grill, remove the steaks and tent them with foil while you build the biggest fire you can, either with all your gas burners at full blast and the lid down to preheat, or with extra coals. When the fire is rip-roaring hot, cook the steaks over the hot side, flipping every few seconds, until they're crisp and charred all over, about a minute and a half total.
Step 5: Serve
Serve the steaks immediately, or, if you'd like, let them rest for at most a minute or two. With reverse-seared steaks, there's no need to rest your meat, as you would with a more traditional cooking method.
Reverse-Seared Steak Temperature and Timing for 1 1/2–Inch Steaks in a 250°F (120°C) Oven
Doneness Target Temperature in the Oven Final Target Temperature Approximate Time in Oven
Rare 105°F (40°C) 120°F (49°C) 20 to 25 minutes
Medium-Rare 115°F (46°C) 130°F (54°C) 25 to 30 minutes
Medium 125°F (52°C) 140°F (60°C) 30 to 35 minutes
Medium-Well 135°F (57°C) 150°F (66°C) 35 to 40 minutes
NB: All time ranges are approximate. Use a thermometer!
Why Is It Called the Reverse Sear?
It's called the reverse sear because it flips tradition on its head. Historically, almost every cookbook and chef have taught that when you're cooking a piece of meat, the first step should be searing. Most often, the explanation is that searing "locks in juices." These days, we know that this statement is definitively false. Searing does not actually lock in juices at all; it merely adds flavor. Flipping the formula so that the searing comes at the end produces better results. But what exactly are those better results?
Advantage #1: More Even Cooking
The temperature gradient that builds up inside a piece of meat—that is, the difference in temperature as you work your way from the edges toward the center—is directly related to the rate at which energy is transferred to that piece of meat. The higher the temperature you use to cook, the faster energy is transferred, and the less evenly your meat cooks. Conversely, the more gently a steak is cooked, the more evenly it cooks.
Meat cooked at very high temperatures develops a thick, gray band that indicates overcooking.
By starting steaks in a low-temperature oven, you wind up with almost no overcooked meat whatsoever. Juicier results are your reward.
Advantage #2: Better Browning
When searing a piece of meat, our goal is to create a crisp, darkly browned crust to contrast with the tender, pink meat underneath. To do this, we need to trigger the Maillard reaction, the cascade of chemical reactions that occur when proteins and sugars are exposed to high heat. It helps if you think of your screaming-hot cast iron skillet as a big bucket, and the heat energy it contains as water filling that bucket. When you place a steak in that pan, you are essentially pouring that energy out of the skillet and into the steak.
In turn, that steak has three smaller buckets that can be filled with energy.
The first is the temperature change bucket: It takes energy to raise the temperature of the surface of that steak.
Next is the evaporation bucket: It takes energy to evaporate the surface moisture from the steaks.
Third is the Maillard browning bucket: It takes energy to trigger those browning reactions.
The thing is, all of those buckets need to be filled in order. Water won't really start evaporating until it has been heated to 212°F (100°C). The Maillard reaction doesn't really take place in earnest until you hit temperatures of around 300°F (150°C) or higher, and that won't happen until most of the steak's surface moisture has evaporated.
Your goal when searing a steak is to make sure that the temperature and evaporation buckets are as small as possible, so that you can rapidly fill them up and move on to the important process of browning.
Pop quiz: Let's say you pull a steak straight out of the fridge. Which of those three buckets is the biggest one? You might think, Well, it's gotta be the temperature bucket—we're starting with a steak that's almost freezing-cold and bringing it up to boiling temperatures.
to get the moistest possible results, you should start with the driest possible steak
In fact, it's the evaporation bucket that is by far the biggest. It takes approximately five times more energy to evaporate a gram of water than it does to raise the temperature of that same gram of water from freezing to boiling. That's a big bucket! Moral of the story: Moisture is the biggest enemy of a good sear, so any process that can reduce the amount of surface moisture on a steak is going to improve how well it browns and crisps—and, by extension, minimize the amount of time it spends in the pan, thus minimizing the amount of overcooked meat underneath. It's a strange irony that to get the moistest possible results, you … [more]
Order  your  copy  of  The  Food  Lab:  Better  Home  Cooking  Through  Science  today!  from iphone
may 2018 by hendry

Copy this bookmark:



description:


tags: