Recent discussions
Pancake Day is here! đ„
Hey everyone, Itâs Pancake Day in the UK! Whether youâre team lemon & sugar, full-on Nutella, or secretly sneaking bacon into the mix⊠today is a very important day for questionable food decisions. Itâs also a perfect excuse for a mid-day break, a little flipping action, and some serious topping debates with friends, family and colleagues! So, letâs start a real conversation: How do you like your pancakes? What are your favourite toppings? Do you have a tested and adopted game-changing recipe youâd like to share? Looking forward to your answers đđ€€ EmilieHow has the invention of the smartphone changed the way you work?
Hey everyone, Itâs hard to believe how far weâve come since the first smartphones hit the scene in the late 90âs. What started as a tool for calls and texts has evolved into a powerful companion that drives how we work, collaborate, and stay secure â wherever we are. BenMccâ recently took us on a trip back to 2005 with his Community festival post titled âI Tried Living Like It's 2005 for a Weekâ, which highlights some of our past struggles with tech in a fun and real way! In the world of Android Enterprise, smartphones are essential tools that help organisations empower teams, protect data, and adapt to modern work. From zero-touch enrolment and work profiles to seamless app management and security controls â the smartphone has completely transformed enterprise mobility. How has the smartphone changed your work life? How about your personal life? Share your experiences, insights, or even a throwback to your first work-issued smartphone in the comments section. Looking forward to reading it all! Chat soon, EmilieWhat is your favourite sandwich type?
Hey everyone, Some of my colleagues and I were chatting over lunch the other day about our favourite sandwich types â and it got us wondering what really counts as a sandwich! Can it be an âopenâ sandwich where you add toppings to a slice of bread or can it only be two pieces of bread with a filling? And how do you cut said sandwich - are you a fan of the triangle or just go for a straight cut down the middle? As we are a community of food lovers, I wanted to open the floor to you and ask what is your favourite sandwich type and what are your go-to toppings/fillings? Personally, I like a triangle sandwich with brie, rocket/arugula and cranberry sauce but Iâm also partial to a classic jambon-beurre with gherkins (and thatâs only for the savoury options!). What about you? đ„Ș I canât wait to be inspired by your replies! Chat soon, EmilieHappy New Year!
Happy 2026 everyone đ„ I hope you all had a wonderful festive break and managed to get some well-deserved rest. Coming off the back of our end-of-year recap, the momentum is incredible. I'm so excited to keep that energy going and see what we build together over the next few months. As many of us settle back into âwork modeâ, I thought it could be helpful to share some tips for making the transition as smooth as possible: Review your priorities: A quick audit of your January goals or key tasks can create instant clarityWrite them down and triage your to-dos before diving in. Catch up mindfully: Inbox overload is real! Skimming for relevance and archiving low-priority items can help you regain control without losing your whole week to emails. Re-engage with your team: A quick catch-up message or call can rebuild connection and give you context on anything that evolved while you were away. Be gentle on your colleagues: theyâre likely easing back too! How do you approach the return to work after the festive season? Any tips, rituals, or practices that help you reset and get going again? Looking forward to reading your tips! EmilieđŹ What actually makes a festive film⊠festive? đ
Hi everyone, As the festive season kicks in â lights everywhere, classic tunes on repeat, tinsel and baubles as far as the eye can see â I thought itâd be fun to chat about festive films. But first⊠what is a festive film? Is it simply a movie set in December? One built around stockings, snow and last-minute shopping? Or does it need to revolve around the kind of chaos we all recognise this time of year: packed airports (the stress of a festive travel can lead to forgetting one of your kids at home), tight deadlines, school plays (and pantomimes if youâre in the UK), gift-wrapping and giving dilemmas (turns out a Joni Mitchell CD can be a risky choiceâŠ). For me, anything set during this period counts â the festive backdrop just raises the stakes in the best way. Itâs the most wonderful time of the yearâŠor is it?! What about you? Is Die Hard a festive film? Do you have a personal favourite that others might not consider âfestiveâ? Looking forward to your thoughts â let the merry debate begin! Emilieđ Check it out: 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. Check our festive community posts below: đ [Day 1] Mobile Devices With a Sixth Sense: What Android Can Learn From Detection Dogs by Michelâ [Day 2] Mission Intune : When Migration Becomes a Mission (Almost) Impossible by Krisâ [Day 3] Dedicated to Dedicated: Non-negotiables for EMM/MDM in Rugged Android Deployments by mattdermodyâ [Day 4] Managed Google Domains: What, why, and how to upgrade by jasonbaytonâ [Day 5] Community festival: I Tried Living Like It's 2005 for a Week by BenMccâ [Day 6] Introducing a mobile first/only digital environment, Android-based by turquetâ and Yann_ROLANDâ With cheer and excitement, Emilie (and the Community Team)Are 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 & LizzieFrom 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! Emilie
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!!Food: 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!
