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About coldfusion

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  1. It's internet law, you can only log on to a site 1,000,000 times in a lifetime. Apparently you're at 1,000,001. Sent from my Commodore 64
  2. "50 pounds is not that much....." ?? 50 pounds is a lot for just about anyone here, it would be a big deal to pull it off successfully. Hats off to the backyard cooks that do! Sent from my Commodore 64
  3. I will replace the absorber probably 4 times (every 1/4 of container) during the life of the spice. The Cayenne Pepper maybe 6 times, it last a lot longer, you don't use as much. Been doing this for many years. You learn to have everything ready as you quickly measure out what you need and reseal. Sent from my Commodore 64
  4. To keep spices fresh use oxygen absorbers (O2 causes oxidation/brake down of the spices) and 2 layers of clear wrap under the lid. You must keep O2 absorbers in sealed canning jar and limit the time they are exposed outside of the jar. To test if they are still good simply expose one to air and it should warm up slightly. Sent from my Commodore 64
  5. I always mist the salt with water 4 or 5 times stirring it around each time. Sent from my Commodore 64
  6. It's a 8" to 5" vent reducer, that's Home Depot part number on the side. I think it was around $7-$8, had to order it they normally don't stock it, but you can get it shipped to store for free. Sent from my Commodore 64
  7. Great job OP, awesome job on the write up and pictures. I have heard that the worm follower gear is a safety gear that would strip out if you were to get your hand /arm caught in the dough hook or paddle. Sent from my Commodore 64
  8. Love my Tip Top controller I have one for the Akron and one for the Vision. Sent from my Commodore 64
  9. Looking real good! Sent from my Commodore 64
  10. Due to the shape and design of the Akron, water will collect in the shell of the ash pan. Watch for that if you have to leave it uncovered and it rains. I drilled a small weep hole in mine to keep that from happening again. I also spray the CI grill grate with high temp Pam and keep it in the garage to prevent rusting. Sent from my Commodore 64
  11. It's only used to clean out the gear box and other gears. You don't want to leave any old grease in the box that could be contaminated with metals. You could then wash it once clean if you feel that's needed. I have just set it out in the sun and let it dry before re packing with gears and grease. Sent from my Commodore 64
  12. I have found that if you step back a few feet they look smaller. Or Edit before posting, I then have option of resolution high, med or low. Sent from my Commodore 64
  13. The spice molecules are generally to large to enter more than the surface of the protein. Given the fact that protein expels when cooked (moisture and fats) spices are in for a fight. Application of spices the night before or a few hours before will help them adhere better and not fall off. After cooking when PB is pulled they mix well and can add to the flavor profile. This has been my experience. Sent from my Commodore 64
  14. As stated it's not hard to rebuild the kitchenaid, about $15 in parts and grease. You should use kerosene to completely clean out the gear box. It seems that it's always the round gear that goes bad, in rebuilding 4 or 5 of these things that's always been what's gone bad. Hey CC I have one of those bad boys! Mine is branded Electrolux Assistant. I think you can work up to 10 cups of flour in this thing. Someone not knowing what they had put it on eBay BIN several years ago for $75.00. I got it just a few minutes after listing went up, like new. I have the wire whip and dough hook too. It's unique that the bowl spins and attachments ride the rim. Sent from my Commodore 64
  15. I had a bag of Vision that was 1/3 in weight of unusable fines. Sent Vision a email and they mailed me another bag 5 days later. One of the reasons I bought a Vision grill! Sent from my Commodore 64