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[đ 3 days to go] Community Festival - 2025 edition
Hey everyone, Last December, we wrapped up the year with something really special â our very first Community Festival! We loved reading posts on everything from AI and mobile strategy to the future of Android â and even beyond. âš This year, weâre bringing the Festival back âš From December 1st-5th, the Festival will be all about celebrating you and the amazing mix of voices in our community. Each day of that first week of December, a different community member will take part and write an article on a particular topic of interest - weâre aiming for a mixture of subject areas, from Android specific to tech-inspired topics. How to get involved: Itâs really simple! Just drop a comment below if youâd like to contribute, or send a private message to me or Lizzie. We have about 5 weeks to put something together â hopefully, thatâs plenty of time for you to write a little post and join the festive fun. We canât wait to see what you share this year! With cheer and excitement, Emilie (and the Community Team)
Barcode Scanners - ideas / suggestions needed!
Hi there, I work for a medium sized digital e-commerce platform that holds stock for, picks, packs and ships goods to customers when they place orders on clients websites such as TikTok Shop / Etsy etc etc... All our software (WMS/e-commerce) is completely bespoke and written in-house by our developers. One issue that we have is that our warehouse pickers use a Chromebook and separate USB barcode scanner on their picking trolleys to perform their work however this leads to numerous broken Chromebooks (several every week) and I feel it isnt the most efficient solution. What we are wanting is an Chrome based solution for barcode scanning (1D & 2D) - it needs to be able to get to a webpage where our WMS is hosted and be more rugged than a Chromebook!! I am aware there are Android based "gun grip" mobile computers but what I have seen are hugely expensive (circa ÂŁ2200 each) and this would be too much for us to swap to. Do any of you have a solution in place that you think might suit us? We want to stay with Android where possible as all our office staff use Chromebooks & Google G-Suite. Any advice or suggestions greatly appreciated!! Thank you!!From spooky spirits to scary ghouls: do you celebrate Halloween?
Hey everyone, You might have noticed that spooky season is upon us. We thought we could join the conversation - we might as well! - and have a little bit of fun ourselves! Halloweenâs origins can be traced back over 2,000 years to the ancient Celtic festival of Samhain - this festival was marking the end of harvest season and the start of winter. People believed that the boundary between the living and the dead blurred on this night â leading to traditions of costumes, bonfires, and lanterns to ward off spirits. Celebrating Halloween is pretty new in the UK but, every year, itâs fun to see my local high street turn into a spooky place: from the cemetery ghoul in the estate agent window to the cute pumpkins at the locksmiths - even the corner burritos and tacos shop where you have to order from the booth plays along by plastering a âdo not enterâ yellow tape on its windows! Kids love Halloween too and can go trick or treating in certain areas. The code to show youâre participating is to have a pumpkin outside your house đ Do you celebrate Halloween? How is it celebrated where youâre based? Is your workplace organising anything or decorating the offices? Bonus points if you share pictures! EmilieAre you going to Fal.con next week?
Hello everyone, Are you heading to Fal.con EMEA in Barcelona next week (Nov 4-6)? If so, please share below and perhaps you can connect with other community members at the event. Weâd also like to let you know that members of the Android Enterprise team will be there too, so do stop by the Android booth to say âhelloâ! This is a great opportunity to get your questions answered directly from our team or just to chat around all things Android! One last thing - weâd love to see your event photos (sadly not all of us can make it to Barcelona đ), so please feel free to post them in this thread! Enjoy the conference! Emilie & LizzieNew to the community? Introduce yourself here...
Hello everyone, My name is Lizzie and I am the Community Manager here in the Android Enterprise Customer Community. You are probably all use to having the roundtable introductions in meetings and sharing a fun fact about yourself. If you are like me, you then spend the next 30 seconds trawling through your brain to find an interesting fact to share with a group of people...the good news is you are not on the spot here! đ This aside, it's really nice in a community to get know others and so it would be fantastic to hear from you! I'll kick us off: I've been working in community for over 10 year across a few different industries. I'm a big fan of music and I play a couple of instruments: so my 'office' playlist is quite an array of tunes I live on an island (it's quite a big one): so when I go to the Google office, I actually have to take a ferry, which sounds quite exotic! Please share a few facts about yourself, (here are a couple of ideas): What type of industry do you work in? Which country you are based in? Hobbies or interests? Favourite / couldn't live with out piece of tech? Looking forward to speaking with you. Thanks, LizzieFood: Pizza guide
A few months ago, we were asked about our favorite food, pizza was the winner! But a few months later, â Alex_Mucâ decided to create the Sushi guide as nobody mentioned. The topic initiated an active discussion, one of the comments was from Emilie_Bâ , asking for my home made sushi. I don't really make my own sushi, but I do make home made pizza. And after Emilie found out about that, she has been pushing me to create a guide. So here it is Emilie! It took me 4 months to not forget to take pictures, but I did it --- Note: I make my pizzas in a real pizza oven, so I donât know the exact timing for a regular oven. From what I understand, the main difference is how long you bake it. Itâs always a good idea to get a pizza stone for your oven â it helps you get a crispier and better-baked crust. This recipe uses flour suitable for a long fermentation, so itâs a âmake the dough today, eat tomorrowâ kind of deal (sorry!). đ Ingredients for the dough Flour The type of flour depends on how long you want to let it rise. The longer the rise, the lighter and more flavorful the crust. You can do a short 1-hour rise, but personally, I find those pizzas a bit heavy on the stomach. Check the W value of your flour â this indicates the strength of the flour: W 150â200: Weak flour, suitable for cakes, cookies, or quick-rising doughs W 200â260: All-purpose, great for bread and pizza W 260â300: Strong flour, ideal for Neapolitan pizza or rustic breads W 320+: For rising times longer than 48 hours, great for poolish or biga starters More info: Understanding W Numbers in Flour â Crusters Guide - Crusters As for brands, I recommend Caputo â itâs available in different W values: Doppio Zero â for less than 8 hours rise (W 230) Pizzeria â for more than 8 hours rise (W 260) Other Ingredients Salt Water at room temperature Instant yeast KitchenAid with dough hook (or your own hands) Flat work surface (countertop, stainless steel, or marble) A digital scale accurate to tenths (e.g., 0.5 g / 0.02 oz) Semola flour â coarser than regular flour; easy to brush off dough, used for shaping Dough box or plastic container for rising Should be sealable, or covered with a damp cloth Avoid stainless steel or glass, as they take longer to reach room temperature after refrigeration Ingredients for toppings Use whatever you like, but hereâs what I used for two pizzas: Pizza sauce I recommend Mutti pizza sauce, if available where you live. It has that authentic Italian pizza flavor. Fantastic. Parmesan cheese (Parmigiano Reggiano, stronger in flavor) Grated mild cheese (my wife insists on ânormalâ cheese on pizza đ) Canned tuna Cowâs milk mozzarella Onion Arugula (rocket) Smoked chicken Mozzarela (pull it apart and place it on piece of kitchen paper to let it dry it bit đšâđłInstructions for Making the Dough I use the PizzApp+ to get the right ratio of ingredients. See the screenshot for my current preference. A higher water percentage gives tastier dough, but itâs also trickier to handle. The amount of dough also determines pizza size (if you flatten it nicely): Around 250 g (8.8 oz) â about 30 cm (12 in) pizza Around 330 g (11.6 oz) â about 40 cm (16 in) pizza I use 235 g (8.3 oz) â just right for us and gives a bit of wiggle room in the oven Steps Pour the correct amount of water into a bowl. Add the yeast and mix until itâs mostly dissolved. Weigh the flour, add salt, and combine everything in the bowl with the water. Start kneading, either with a KitchenAid or by hand. On the KitchenAid, use the dough hook on speed 2 for 8â12 minutes, depending on the flour quantity. The dough should no longer be too sticky. When you press it, the dent should slowly spring back; when you stretch it, it should feel elastic â not too much though, or youâve overkneaded. Remove the dough from the bowl and place it on your work surface (sprinkle some semola underneath if needed). Let it rest for 15 minutes under a slightly damp towel so it doesnât dry out. Divide the dough into portions of the right weight (e.g., 235 g / 8.3 oz each) and form balls. Use the stretch and fold technique: stretch the dough, fold it, turn 90°, and repeat (max 4 times). Form a ball so the dough tightens up. Check out a video tutorial for a good visual example, like this one: How to stretch and fold pizza dough Once the balls are ready, place them in your dough box or plastic containers. Let them sit for 2 hours at room temperature. Then move them to the fridge. This stops the rising process and starts fermentation, which improves flavor and digestion. If the fermentation is too short, the pizza feels heavy on the stomach. Take the dough out of the fridge 5â6 hours before baking, letting it slowly come back to room temperature. The dough should know have almost doubled in size and is now ready to be turned into pizza! Instructions for Making Your Pizza Turn on your oven. I use an Ooni Koda 12 pizza oven, set it to full blast to heat it up properly. Shaping Your Pizza Hereâs where many people go wrong: donât use a rolling pin! It presses all the air out of the dough. Youâll end up with a flat pancake â might as well make a sandwich instead đ Take a dough ball from the box and place it on your work surface with enough semola underneath. Use your fingers to press the center down and make a small dent, gradually widening it without touching the edges. Work from the center outward. Once itâs wide enough, use the palms of your hands â but make sure the center doesnât get too thin. Again, watch a video tutorial for technique examples, like this one: The easy way to stretching a pizza - YouTube Once youâve shaped a nice round (or somewhat roundđ ) pizza, place it on your pizza peel. Brush off excess semola gently. đTopping Your Pizza Start with the pizza sauce â spread it with a spoon, but avoid touching the edges. Thatâs how you get those nice puffed crusts. 2â3 tablespoons of sauce is plenty. More might seem tasty, but makes the pizza too wet and heavy (trust me, Iâve been there ). Add your toppings! Finish with cheese so it melts nicely and protects the ingredients underneath from burning. Our pizzas this time: Pizza 1 Tomato sauce Tuna Onion Grated mild cheese Pizza 2 Tomato sauce Smoked chicken Mozzarella Parmesan (Parmigiano Reggiano) đ„Baking The stone in your pizza oven should be around 350â400 °C (660â750 °F). Slide your pizza smoothly into the oven. Turn the knob at the back of the oven down to about halfway â this prevents the top from cooking faster than the bottom. Wait 30 seconds, then rotate the pizza a quarter turn. Repeat until itâs gone full circle. Your pizza is now ready! Time to eat! đŽ Or, if youâd like to keep peace at home, put your partnerâs pizza in next and repeat the steps. đBetween pizzas, crank the gas back up to keep the stone hot. Finishing Touches Sprinkle a bit of oregano on top. Add some arugula for a fresh finish and enjoy your pizza!What app would you recommend to your friends?
Hey everyone, Last week, I came across a previous community conversation about top apps, which I thought was an interesting conversation considering how there is an app for (almost) everything! And, over the weekend, I decided to try a new app called Too Good To Go. I know it has been around for years, but I had just never bothered to download it. Now, what changed is that a new bakery opened in the neighbourhood a few weeks ago. It is part of a chain of bakeries that can be quite pricey, but offer a nice range of delicious baked goods. I tried the app, ordered a bag of baked goods, and it was a great experience: very smooth and easy and I got a very interesting deal. This also prevented wasting food! A lovely new weekend experience, indeed đđ„đ§ What app have you recently tried and would recommend to your friends and to the community? Curious to read your thoughts and recommendations! Chat soon, EmilieWhat does your current desk setup look like?
Hey everyone, I have just had a small work setup upgrade: I got a standing desk! Now, I can alternate between sitting down - which I do when I have to use my second screen - and standing up - which I do for meetings. In terms of the rest of my desk setup, I have a mouse and an ergonomic keyboard, my trusted notebook where I write everything and my coloured pens (I like to categorise ideas by colour). I find that limiting the amount of objects and things on my desk helps me focus - an organised workplace helps me organise my thoughts! What is your setup like? Is it different at home than in the office? What is the thing you love about it and what do you think could be improved? You can take inspiration from a previous conversation about workplace setups (and meet Lizzieââs desk buddies). Chat soon, EmilieFood: Sushi Guide
Two months ago, the community members were asked HERE about their favorite food. đPizza was the clear winner! But nobody said anything about đŁsushi. Because it's expensive and far too complicated? No, sushi is not that complicated! đ€© A few years ago, I bought a âsushi boxâ with all the basic ingredients. Just buy some vegetables and fish and you're good to go. So I dared to try it with two friends and... the result was pretty adventurous. There were no instructions or tips in the box, just ingredients and tools. Although we did almost everything wrong, I didn't let that daunt me. I picked up tips here and there and experimented myself. Anyone can prepare good sushi - with a little patience. With a little practice, perhaps even at the first attempt, you can make much better sushi than what you can buy in the supermarket. This guide will focus on Maki and California rolls (âinside-out rollsâ). Main ingredients and tools 1 Salt and sugar to flavor the rice 2 Nori sheets For the sushi rolls 3 Rice vinegar to flavor the rice 4 Sesame Decoration and extra flavor for California rolls 5 Wasabi For seasoning and extra spiciness when eating 6 "Sushi" Rice The main ingredient for sushi 7 Soy sauce For that extra taste when eating 8 Sushi rolling mat Tool for rolling. (left is my favorite, but right is fine) The ingredients often keep for several months. The spiciness of wasabi decreases over time. The packaging of nori sheets often contains silicate packets to prevent the nori from attracting moisture after opening. If you buy âsushi riceâ in the supermarket, you are on the safe side. But it should mainly be short-grain rice. Pudding rice is therefore also very suitable. đĄ On the left is pudding rice, on the right sushi rice. You need to cut the nori in half for maki and California rolls. The best way to do this is with clean kitchen scissors. đĄ The nori have a flat and a rough side. The rough side is for the rice. Popular, fresh ingredients I definitely recommend Japanese mayonnaise from Kewpie. It gives maki with avocado or cucumber an extra kick. I also much prefer to use this mayonnaise in California rolls instead of cream cheese. đĄ Cucumbers are a classic for maki! Quarter the cucumber lengthwise. (1) Then remove the inner, softer part (2) and cut the quarter in half again. (3) The diameter of these eighths is ideal for maki! Avocados are perfect for makis and especially in combination with salmon. Salmon is great for makis and California rolls. You can also experiment with other types of fish. Personally, I sometimes find tuna too sour. Cook and flavor the rice If you have a rice cooker, sushi is even easier (and faster!). The rice/water ratio for a rice cooker is 1x rice to 1.5x water. If you have to use a cooking pot, it is best to follow the instructions on the rice pack. You should rinse the rice 2-3 times before cooking Sushi rice is cooked without salt. How much rice you need to cook depends on the number of people and how hungry you are. These are my approximate recommendations per person: Small 100g rice Medium 150g rice Large 200g rice As soon as your rice is cooking, you should take care of the most important part of sushi: The seasoning for the rice. After all, sushi directly translates as âsour riceâ. đĄ The seasoning really plays a key role in whether the sushi tastes good or bland. You can experiment with more or less flavor, but the amount is my personal recommendation. đ 100g Rice 200g Rice 400g Rice Rice vinegar ~14,6g ~29,25g 58,5g (= 4,5 tablespoons) Sugar ~10,5g ~21g 42g (= 3 tablespoons) Salt ~1,3g ~2,6g 5,2g (= 1,5 teaspoons) Simply place the ingredients in a bowl and mix for a few minutes until the salt and sugar have dissolved in the vinegar. Add the liquid to the rice as soon as the rice is done and stir everything very well. The rice must now cool down. Do not try it in the fridge! (This does not work well đĄđ ) Spread the rice evenly on wooden or cutting boards. The rice will then cool down relatively quickly. As soon as the rice is no longer warm, it can be used. Let's roll! Maki Lay the mat down so that the cords are pointing upwards. Place the nori almost at the bottom of the mat. Place the rice on the rough side of the nori. Prepare a bowl of water. You can use the water to moisten your hands so that the rice doesn't stick to them as much. Spread the rice thinly and evenly over the nori The upper edge must remain free at least as thick as a finger Now add the filling to about the middle of the rice. (If you fill the maki too full, you won't be able to close it! đ ) Tip for fish: Take some wasabi on your finger and spread it on the rice where the fish is lying Tip for vegetables: Add a little mayonnaise Wet your finger and moisten the nori on the top edge where no rice has been spread. Now roll up from the bottom with both hands. Fold in to where the rice ends. (So don't roll it up completely!) Then carefully press the maki tight. Then roll the pressed part over the moistened area. California Rolls In a California roll, the whole nori is covered with rice. Additional rice is added to the top edge. Then turn the nori over. If rice falls off the top edge, you can stick it back on. You can easily get three times the content of a maki in a California roll. Now roll up from the bottom with both hands. Then carefully press the roll tight. Then let it roll in the mat, to get a round shape. You can then roll the roll in sesame or sprinkle it with a teaspoon. Cut it! No matter if Maki or California Roll: Cut the roll in half Lay the two pieces parallel divide the pieces by three and then place them upright That's it! The process may seem like a lot, but it's actually quite simple: Cook the rice Flavor the rice Cut the fresh ingredients roll cut You need the most patience when rolling because of the sticky rice. And with a little practice, you will become more skillful and faster đ 150g of rice is enough for about 3 maki and one California roll. đŁ Have fun trying it out. đShare your tips for staying cool during a heatwave (and still get some work done!)
Hey everyone, As you may know, there is a heatwave happening in Europe at the moment. I think the US is also experiencing some very hot weather. In London, we will have a peak of 32° Celsius, which is about 90° Fahrenheit. đ„” I live in a small studio apartment located right under the roof and it is often as hot inside as it is outside. No fan seems to be helping so, full disclosure, I have spent the weekend lying very still and reading! But, today is Monday and Iâve found an air-conditioned haven to work from, which rebooted my overheated brain and got me thinking: Are you doing alright in this heat (your wellbeing matters!)? Have you tackled working in a heatwave? How do you stay cool? Do you have any tips to share with the community? Let me/us know about your workday and what ways you have found to cope with the heat. I find that a nice little comforting treat is an iced coffee. If youâre looking for me, Iâll be over here, dreaming of cool, rainy days đ§ïž Chat soon, Emilie
