How To Make 7k Fast

[Evelina Paxman]

to make it apply to all branches in the current repository. To make it apply to all branches in all repositories where someone has not run it without the --global option (local settings override global) run this:

merge.ff

By default, git does not create an extra merge commit when merging a commit that is a descendant of the current commit. Instead, the tip of the current branch is fast-forwarded. When set to false, this variable tells git to create an extra merge commit in such a case (equivalent to giving the --no-ff option from the command line). When set to only, only such fast-forward merges are allowed (equivalent to giving the --ff-only option from the command line).

Footnote: speaking of my experience, I eventually found switching fast-forward to off was mostly helpful for git newcomers - however once the feel for workflows and concepts start to sink in you definitely want to avoid blurring your log graph with tons of pointless 'merged remote ..blarf' type commits.

Footnote 2, a decade later: the other answers below provide more modern config options, but really, you probably DO want to stay with the defaults (i.e. fast-forward whenever possible) in this day and age, because empty merge-commits really only make the history much more difficult to reason about.

Context of course applies here. I have worked on projects where speed was the overriding factor in everything. One thing that was true on those projects, anyone who was not the original author of that code hated maintaining it, and some of the original authors did, too.

Also, in my opinion, the speed of the code itself is not the only important factor. I would say that optimizing the code for the environment is far more important.

During this stage, I would begin to look at areas that might impact the long-term performance of the application. Are you creating unnecessary objects that will affect garbage collection? Maybe you created a variable and instantiated it because when you first wrote it, you felt you needed an object there. But while coding it, you overwrote that object with another object and never actually used the original. The code works and does not generate any bugs, but you now have an object that must be cleaned up that was never actually used.

First, you have to get your ideas down, make it work, or solve the problem. Then, you proofread your work and fix the errors, make it right, or make it maintainable. Finally, you go back through and make sure it succinctly conveys your point, make it fast, or make it perform.

This is my first post so tell me if I do something bad/annoying. Now for all the noobs out there; a clock circuit is a pulse in redstone wires. Like a flashing light going: tick, tick, tick. If you want to make a super fast one, you need at least a 3x3 block space. You need: x4 redstone dust,x1 lever & x4 redstone repeaters. On each border of the square on the middle, place a repeater and then connect then with the redstone. Place the lever next to one of the redstone wires and as fast as you can, flick it on and off. Break the lever and connect any redstone to one of the wires and connect that to and thing you want. (Despencers, pistons(not advised) droppers, doors etc.)

One step up is the hopper clock.All you need is two hoppers, any old item, and a comparator.Just put the hoppers facing eachother and put an item inside.Then you put a comparator facing one of the hoppers and connect redstone to that comparator.

The next fastest clock is the comparator clock.Set a comparator to subract mode and put a lever on the side with two torches.Then put redstone on the opposite side of the lever and on one sidd of the comparator, then connect the two peices of dust. Then you have the fastest ticking clock withot commands.The best part about this timmer is that you can turn it on and off.

You may want to reconsider pistons. -bytes-of-memory.jpg/file - all of those pistons in that image can fire in the same tick, even the ones that come after another one. You have to add repeaters to that to slow it down enough to see what's going on.In that image there are no empty spaces along those redstone lines, some of them just glitch out during each tick but still function. That's a 64 x 8-bit memory cell with instant read, instant write and separate read-write selectors that are also instant. Using those repeaters you can build a clock that has sub-tick resolution and pulses so rapidly it looks like it's always on. Feeding the pulses create by that clock causes a lot of other redstone evens to become instant (piston block movement, droppers, dispensers, etc).

Like many young leaders, early in my career, I thought a great decision was one that attracted widespread approval. When my colleagues smiled and nodded their collective heads, it reinforced (in my mind, at least) that I was an excellent decision maker.

For the last few months, I've been working on being more conscious about my grocery and takeout spending. Something I wasn't too comfortable with was making a restaurant (or even fast food) quality burger at home. Especially during the colder months where we don't have our barbecue as an option. As a household, we need to stop grabbing so much takeout on busy days.

Cue research on how to make fast food burgers at home. I've compiled the complete guide on how to make a burger that beats any fast food joint - and one that's simple enough to want to put in the effort.

The best thing about fast food burgers is how customizable they are to your taste. For each of the components, I'll include a few options to either maximize flavours, save time, or save money. For inspiration, I've looked towards Wendy's, In n Out and McDonald's primarily. Taking the best parts of each to create a quick take on fast food burgers at home.

Bread is good no matter what you choose. Personally, I gravitate towards brioche but a classic burger bun is good, too. The most important thing to consider is getting a delicious toast on the bun. Ideally, you want to either dry toast it on cast iron, or toast in in butter for a more rich bread.

If you want to go all out for an amazing quality burger, you can grind your own meat using something like this Kitchen Aid Meat Grinder Attachment. For beef, you want something with a really good fat content. An amazing trick is to grind and mix some beef chuck and bacon to get a really flavourful blend.

For a classic taste of fast food burgers, American cheese is usually what is used as a topper. However, if you prefer real cheese, an old cheddar will make a slightly more tangy addition. Mozzarella slices also makes a delicious addition to a burger.

For a classic fast food burger, staple toppings include pickles, tomato, lettuce and onion. Any variety of these will work, but I gravitate towards raw white onion (soaked to remove the bite), dill pickles, beefsteak tomatoes and iceberg lettuce.

Of course, alternatives like red onion, Roma tomatoes, bread and butter pickles or romaine lettuce are all fine contenders, but they just aren't the typical "fast food burger" addition. With that being said, use what you have! If you have romaine but not iceberg, don't let it go to waste unless you have another dish you can use it for.

There really isn't much difficulty or even technique to making a good burger. I'll admit, though, that it's always something I've shied away from because my dad always handled the burgers in our family. He always cooked them on the barbecue year round because he had ours stored in our garage.

Barbecue burgers are delicious, but if you don't have access to one a cast iron pan will be more than sufficient. You can use stainless steel or non-stick, but a good brand of cast iron will really make a difference. I recommend finding a used one from family or a consignment store like Value Village. Otherwise, buy a reputable brand like Lodge. Another great option is Amazon Basics cast iron - their cookware including their dutch ovens has been really impressive.

A trick I've grown to love from In N Out is adding some mustard to one side of the raw burger before grilling. It gives a really nice caramelization to the burgers. Another tip is to only salt the patties, not to season the actual meat.

Something not enough people talk about is proper burger size. You want to make your patty larger in width than you think you need. Ideally, you want the diameter of the patty to be an inch wider than the bun to make sure that when it shrinks, it's still big enough.

Fast food burgers are thin to make cooking them quick and efficient. However, instead of doubling up on patties, I like to make mine quite thick at home. Ideally, you want about lb or slightly under of raw meat per burger. Although not the most beautiful photo, here's an after shot of how thick I like my burgers. Aim for an inch and a half thick before cooking.

Make sure to check out some of our other copycat recipes if you enjoy making all your favourite recipes at home and if you want to nail another fast food favourite, try my Beer Battered Haddock to skip out on the to-go tab.

Welcome to Maritime Glutton, I'm Lauren and I'm the face creating recipes around here. I'm passionate about supporting local, eating great food and finding new ways to cut back on food waste and save money. Learn more about me here.

Once the chicken is flipped over, add 3/4 cup of chicken broth to the pan and cover with a lid. This will keep the chicken moist while cooking it fast. Cook the chicken for another 7-10 minutes. Chicken thighs will require a little more time than chicken breasts. You can also use an instant read thermometer to ensure your chicken is cooked through (to 165 degrees Fahrenheit).

Shredded chicken is great for weekly meal prep. You can shred several chicken breasts on a Sunday, store them in a container and have healthy meals throughout the week. It will keep for 3-4 days in the fridge and up to 2 months in the freezer.

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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