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cschaaf

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Everything posted by cschaaf

  1. Don't forget the unauthorized cinnamon.
  2. Thanks, @CentralTexBBQ! I started with one stone and one stone only. If I end up liking it, I can always add more. To start, I used a plastic bin that's about 12"w x 14"l x 6"d. I use a scrap 2x4 that was a few inches longer than the length of the bin, laid it across the top, and put the stone on that. The stone I got came with a little silicon foot that gave it enough traction so it didn't slide around. It worked well enough for now, but if I stick with this, I'll probably look into either making my own bridge or buying one.
  3. Funny - I don't visit this site as often as I used to, but came here specifically looking for this thread. I pulled out my Ruixin a few weekends ago and 2 of the stones had fallen off the plastic holder (that makes 3 total that have fallen off). I super glued them back on and tried to sharpen some knives. Two stoned ended up breaking (again, that makes 3 broken in my set) while I was working. They are crap stones. So, I decided to switch up and bought a Cerax 1000 whetstone and used that this past weekend. I'm nowhere near 'good' with it yet, but I found it much easier than I imagined it would be. I picked up a low-cost 4" santoku to start with, tested it for sharpness, then lightly dulled it across a brick. Then I worked it on the Cerax and was easily able to get it sharper than it was out of the box - easily sliced through newspaper. My technique obviously needs a lot of work, but it wasn't difficult to get my knives 'sharp enough' for me. My angles weren't perfect, but I don't think they were that much worse than the squirrely Ruixin. Plus I'll get better as I practice; the Ruixin was only getting worse.
  4. Sorry for the delayed response. My RJ45 isn't flush, either. It's friction fitted in there and sits back about 1/4". It works fine. It's a bit harder to push the little tab to get the cable out, but it's still doable.
  5. @psychI checked my Amazon history and the servo I ordered shows as currently unavailable. (https://www.amazon.com/gp/product/B00D812NFS/ref=oh_aui_detailpage_o00_s01?ie=UTF8&psc=1) I don't remember what the connection was like for the servo, but I don't think it was difficult. I do have a phone/ethernet wiring background, though. Once you get everything in hand, it will probably all make sense. If not, don't hesitate to reach out here, on the tvwbb, or PM me on here. There's no point in guessing or struggling through, there are plenty of people that can give you solid advice. If I remember, which has been a personal struggle of late, I will take a look at my damper to see what the wiring looked like to refresh my memory.
  6. Pretty much agree with all of the above. Looks like the HM you are getting has the Type K connector. I bought a thermocouple Type K connectors off of Amazon and made the connection myself. I use thermoworks probes and got the BBQ Guru plate. The micro damper wasn't around when I built mine, so I went with the roto damper and haven't had any issues with it. I had Ralph (over on the tvwbb site) print the roto damper and sliding case for me. I've since purchased a 3D printer and have printed some of these to hold my probes. They work great. https://www.thingiverse.com/thing:1962968
  7. FWIW The Joule app shows temp/time setting for ribeye roast as low as 122 degrees. Time is anywhere from 3 - 6 hours (for fresh, not frozen) depending on the diameter of the roast (4 - 6 inches).
  8. Slowly getting back to normal. Cleared most of the debris from the yard. Got the tree off the storage building (a few dents in the metal roof), off of my car (totaled), and had two large pines cut down (both had broken at the top, but the broken parts were hung up). Replaced the mailbox post and bought a new car to replace my crushed one. Geico was quick to respond and take care of my car. Homeowners is through Travellers and they’ve not been nearly as responsive. The adjuster won’t be here for another week and a half. Not a huge deal since we didn’t have any critical damages. Internet, through Mediacom, is still at least a week away, probably two. They are saying up to 4-5 weeks is worst case.
  9. LOL Both the KK and the KJ made it. I wouldn't have buried that lede. We had to throw out all of the food in our fridges and freezers - except one pack of chicken breasts. It was buried down at the bottom and was still frozen solid. Those went on the KK one of the nights we were without power.
  10. Hey everyone. Still digging out. We got power back Monday. Internet will be down for weeks, they are saying mid November. I got the front yard cleared and most of the back. My debris pile is 90x8x6 and growing. Pecan orchards look like was zoned. A friend lost all 100 of their trees. The orchard near us looks like about 80% of the trees were uprooted. Grocery stores are are beginning to stock up. Schools will be closed at least through Tuesday, probably longer. Getting food to the schools is a big issue right now. Busses wont be able to get to many areas. A lot of roads have debris piled up 6’ high on both sides. It’s like driving down a bobsled track.
  11. We had a vacation already planed for this week. We decided to leave a day early to get out of town before the storm. We're still on vacation, but got some pictures from our neighbor. Our house looks undamaged but my car took a hit. Could have been much worse. There are about 5 or 6 trees down across our road, effectively blocking ingress or egress. @ckreef @skreef how did you guys fair? Anyone else in the path?
  12. Those are both ugly and gorgeous at the same time.
  13. Same OS, same difference. Open the photo, tap Edit, tap the magic wand, tap Save.
  14. That's what I was worried about. I stopped reading the books when they switched to being ghost written. I have a few flights coming up next week, so I loaded the Jack Ryan series on my ipad. I'll give it a shot. I liked season 1. I watched the first episode of season 2 and it 'felt' different. I don't know what it was, but it didn't hold my interest at all. I'll keep going, but it didn't make me excited to watch.
  15. I use the Serious Eats method. 2 oz balls, smash them super thin. Sometimes I use parchment, sometimes not. Hit them with S&P and give them 1 minute or less on the first side. I use a bench scraper to make sure I don't leave the crust behind. Flip, put cheese on one and stack the other on top then right to the bun. As they say in the recipe, have the buns ready to go. You go from raw meat to done in about 1:15 or so. If you aren't ready and have to leave them sit, they cool off extremely fast and aren't nearly as good. Technically, it's only seared on one side, but since there are 2 patties per serving, you get two seared sides. https://www.seriouseats.com/recipes/2014/03/ultra-smashed-cheeseburger-recipe-food-lab.html
  16. Buying that thing might put you on several different 'watch lists'.
  17. That first picture looks like the swing set scene from Terminator.
  18. I've seen your skills - you could do it with your eyes closed. In fact, that's the next Challenge One of these days, I'll try to make some pork belly. I've eaten it three times and didn't like it - a texture thing. Maybe if I make it myself, I can get it to a texture that is palatable.
  19. I knew I felt my pain was amplified when the baguette bin was empty at Walmart. I heard 1000 voices cry out. My Walmart usually has tons of torta bread, but they didn't have any of those either. I didn't find any daikon. I'd have to go to an Asian grocery for that and the closest one is an hour away. I used regular old radishes - and it wasn't really worth it. They have a bit of a funky taste when quick pickled. I will skip them next time. The baguettes were remarkably easy to make. I used this recipe: https://www.vietworldkitchen.com/blog/2007/05/vietnamese_bagu.html The dough is very wet and sticky, so it's a little hard to make the initial shape, but once you fold it over, it's easy to work with. The hard part after that was trying to transfer the dough on the parchment to the grill. That step would have been easier with a baguette pan, but I managed to do it without losing one, or both, of them. Which version of the pork belly did you like better?
  20. My wife and I recently booked a trip to SE Asia - we'll be going next summer. We decided to do a a meal in anticipation of the trip.Some Banh Mi and a Mock Green Papaya Salad. For the banh mi, I started by making some baguettes. Well, that was after I realize Walmart was out of baguettes. Outside of a bread machine, this is my first attempt at baking bread. I don't have a baguette pan, so I had to improvise with some wadded up foil. The bread was crusty on the outside and soft on the inside. I sliced up a pork tenderloin and pounded the pieces thin, then marinated in fish sauce, maple syrup, brown sugar, soy sauce, garlic, ginger, and sesame oil. Then grilled them. Served up with some pickled vegetables - carrots, radish, and onions - as well as thin sliced jalapeno and Thai basil, both from the garden. For the Green Papaya Salad, I had to substitute jicama for the green papaya. I combined jicama and carrot matchsticks and dressed them with lime juice, brown sugar, fish sauce and ginger. I also added a few slivers of the jalapeno. The salad gets topped with chopped peanuts. Really pleased with how this all came out.
  21. @daninpdThanks! We're trying to figure out how much time we can add to the trip, but we're probably looking at one full day at a stopover location. We'd have a day to travel, one day at the location, then leave the next day. Depending on flights, we might be able to squeeze an activity into the travel days, but we won't count on that. I might be able to talk my wife into 2 full days, but it also depends on the time it takes to get home. We're still a little too far out to figure out flight details, but we'll have to start figuring that out in the next few weeks. We're also likely flying out of the rinky-dink Tallahassee airport, so that complicates things. Still scoping out locations, but I think the places making the short list right now are, in no particular order: Ha Long Bay, Chengdu, and Chiang Mai. They look like a good combination of the easiest to get in and out of and have some things that we'd love to do, and seems like we wouldn't feel too bad not spending more time there.
  22. It's hard to tell. He looks barely taller than the grill - and it's about 4.5' tall. So that could be a small brisket. If I remember right, on the last season of this show, there were times when even sponsor logos were taped over. They'd show it a few times in an episode, and it would be taped over in other points in the same episode. I thought it was a PBS thing.
  23. Almost all of my cooks recently have been 350 - 400 degrees and >20 minutes or so. I haven't done a high heat in a long time. Done a few quick sears, but I don't get it hot enough for long enough to clean the walls. I spent a lot of time building up that 'seasoning', why burn it off? lol
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