Linux Meetup Montreal — Présentation

Cette page est principalement une place à exposer le lien pour ma présentation de ce soir au Linux Meetup Montréal au sujet d’utiliser le SSH et le SSHfs pour l’accès aux fichiers sur des autres systèmes depuis votre ordinateur linux (Fedora avec Gnome, dans mon cas).ésentation.pdf

Essentiellement, je discute le fait que SSH et SSHfs peuvent être utilisés pour les transferts des fichiers, et comment, à la base, les invoquer.


This is a page to expose the link for my presentation this evening at the Linux Meetup Montreal discussing SSH and SSHfs for file transfers on other systems (Fedora with Gnome, in my case).ésentation.pdf

Essentially, in the presentation I say that SSH and SSHfs can be used for file transfers, and in a basic way, how to invoke them.

And yes, it’s in French. Deal with it. 🙂

Home Made Pizza Using Biscuit Dough

I started making pizza at home in about November, 2019. I figured it was time to learn how to make pizza, being somewhat of a pizza fiend.

I started off with the base biscuit recipe slightly modified from my friend’s cheese biscuit recipe, excluding the sugar and cheese, which I also use for “Barbecups” and “Chickencups“. I eventually, for this recipe, also slightly increased the milk content.

Here are some photos from the process, starting from moulding the pizza dough in two #8 (10-1/2 inch) cast iron skillets.

Pizza dough — my recipe makes two pizzas’ worth (see above)
Pizza sauce — about 3-1/2 oz to 4oz per pizza
About 15 x 2inch slices of pepperoni per pizza
Finely chopped onion and finely chopped cooked bacon, half of an onion and one slice bacon per pizza
About 100g of grated pizza mozzarella cheese per pizza
Bake the two pizzas in your oven set to 450F, on the top rack
Baked pizza, after about 24 minutes of baking at 450F

The pizza recipe went through a few minor iterations, mostly to adjust for note-taking, experience with pan size, and the usual corrections for typos, completeness, full instructions, etc.

As a side note, when I first made the pizza, I had also recently acquired two cast iron pans to add to my collection, received from a friend who was breaking up her house; they needed to be run through my oven’s self-cleaning cycle in order to make them usable again (yes, they were rather full of baked on crud and rust spots.) The smaller of the two proved too small for the amount of dough in this recipe, but it has been used for other things. 🙂 I now have two #8 pans at home, and two more #8 pans at the cottage, for making pizza.