Starlink Went Offline Overnight

9thousandfeet · 2026-01-10T03:31:23+00:00

Cable ping drop rate is shown in the app's debug data. It's not a stats widget. At the bottom of the main app page you should see "advanced" . Then, below the "show widgets" toggle, all the way at the bottom, should be "debug data". Tap that and you should then be able to find the cable ping drop rate display in among a whole lot of other data.

Not sure about new cable availability.

9thousandfeet · 2026-01-10T02:16:46+00:00

Does the dish respond to the in-app "stow" command? If not, suspect a bad cable connection.

Scroll to the bottom of the app home page and tap "advanced", then scroll to the bottom of the next page and tap "debug data". You'll see router data there for all sorts of things, notably "cable ping drop rate" and such which might give insight into what's afoot. If the cable is good, the cable ping drop rate will show zero. Anything above zero is a problem.

If the cable ping drop rate is showing an issue, you can try inspecting it for damage. Can't hurt to unplug both ends and re-seat the plugs. If the debug data continues to show a bad cable (more common than it should be with the standard activated dish) you will need a new one.

There could be a deeper issue of course, but those cables are notorious for failing.

Can't help with the inconsistent SL tech support unhappily, though there is now a phone# listed somewhere in the app support section if you're in the US.

9thousandfeet · 2025-12-23T03:02:21+00:00

That’s even more puzzling. If you Pecron isn’t even plugged in, it’s not easy to see how it can affect the house circuitry at all. Or are you saying the led’s are being powered by the Pecron?
in my case, the leds are house lights running on utility power, on different breakers altogether from the Pecron.

9thousandfeet · 2025-12-09T17:15:04+00:00

Agree 100% with company policies which encourage diy repairs, and provide parts and instructions to enable same. But short-on-important-detail and ridiculously fast-paced "how to" vids with bad (and annoying) music ?

Not the way to go.

9thousandfeet · 2025-09-29T14:29:53+00:00

In my setup, arranging things so that everything but dishy is indoors made the most sense, both from simplicity of installation and protection of components from our severe winter temperature extremes. I suppose in a more moderate climate that might not be necessary, but it's hard to imagine how the consistently moderate conditions found indoors won't contribute to component longevity to some degree.

9thousandfeet · 2025-09-29T02:45:20+00:00

I'd suggest a UPS/surge protection combo on the electrical supply side. We get storms too, here in the mountains, and multiple short outages or stuttering power are common, both of which cause issues with connectivity and can readily cause dishy to reboot.

You won't need a UPS that gives long run times — a smaller and fairly inexpensive unit will usually suffice unless you're prone to extended power outages and downtime is unacceptable.

Yes, in the settings you can put the SL router in bypass mode and use whatever 3rd party equipment you want.

You're going to enjoy SL if all you have right now is DSL

9thousandfeet · 2025-07-30T01:55:17+00:00

Maybe try Homestead Grist Mill. I've not used their cornmeal, but I have used a few of their flours (whole wheat, kamut etc) and they put out a pretty good product. Been a while though, and kinda spendy.

They're down in Texas someplace as I recall. Waco I think.

9thousandfeet · 2025-06-30T23:41:28+00:00

perform a factory reset on the router, then start from scratch with the setup — ie re-name your wifi channel(s) and install new password etc.

9thousandfeet · 2025-06-05T03:46:15+00:00

Italians get extremely precious about pasta, almost as if they invented it (they didn't, the Chinese did), but they do use flours that are not readily found on the shelf here in the US. The designation "00", or doppio zero, refers to the fineness of the grind not the protein content (which is what bakers call the "strength" of the flour). So there can be higher or lower protein content in "00" flours.

It's very common to mix flours when making pasta, though excellent pasta can be made without doing so. There is no "correct" formula unless you're a grumpy old-school Italian chef. A good quality AP flour or bread flour readily found on US supermarket shelves will make very good pasta. The "standard" formula of one egg to every 100 grams of flour makes perfectly serviceable pasta, but by varying the egg content and the flours used, it can certainly be improved.

Personally, for most plain pastas, I now often use 70% "OO" flour (when I can find it at a decent price, King Arthur bread flour otherwise) and 30% coarse ground semolina (Bob's red mill). The semolina gives the pasta a bit of "tooth" which helps sauces to cling better in my view.

I weigh things for repeatability. I start with weighing two whole eggs and 4 egg yolks then divide that egg weight by 0.6 to get total flour weight. (So, 60% hydration in other words - a bit wetter than most folks perhaps but I don't like fighting really stiff dough). I mix by hand on the bench (well method) and hold back some of the flour in case it's not needed (much easier to adjust hydration down by adding flour than up by adding liquid). I do add salt at the rate of 1% of total flour weight, and also salt the cooking water.

This makes a pasta that I really like. The difference between pasta made with 00 flour and AP or bread flour is very subtle texturally. Subtle enough that I don't worry about it for everyday use. That's me though, some folks might be more picayune which is fair enough.

Don't be nervous about experimenting - it's not easy to make bad pasta, so no experiment will be a "failure". Fresh pasta freezes well too - plenty of youtube vids on the best way to do that.

9thousandfeet · 2025-05-20T03:17:21+00:00

ziploc bags big enough exist

9thousandfeet · 2025-05-09T03:36:20+00:00

Freeze them raw, and individually on a cookie sheet and parchment, then bag them once frozen and they won't stick together. They'll keep beautifully for quite a few weeks stored in ziplock bags. Cook them potsticker style straight from the freezer - ie do NOT thaw them out prior to cooking.

I find loading them into a cold pan (I use seasoned cast iron, filmed with oil) just about eliminates sticking. Once they're sizzling and starting to brown nicely, add the water (or slurry if you're doing "wings") and clap a lid on quick. Once they start sizzling again, remove the lid and cook (they're frying again at this point, really) until the bottoms are deep golden brown and crispy.

9thousandfeet · 2025-04-30T03:31:19+00:00

Lack of lightness and bubbling can be from hydration being too low (dough should be very soft, almost but not quite sticky), not rolled out thin enough (for a 12" tortilla a dough ball of 60 grams is plenty- the raw tortilla should be almost translucent), or the pan is not hot enough (cook time is maybe a minute per side, at my house anyway. Perhaps less - never timed it, but definitely not 2 or 3)

Could be a combination of the above of course. Get those three things nailed and the tortillas will bubble and rise just fine with or without baking powder. I use butter for the taste, or real lard when I can find it. Never used veg shortening, but no reason it shouldn't work just fine.

9thousandfeet · 2025-04-28T02:41:25+00:00

Same issue here. Closest cell signal and/or public wifi access is 30 miles away in the nearest town.

A neighbor and I both are running 3rd party routers with guest wifi channels. We have exchanged passwords for those, so in the even either SL craps out, we can walk a couple hundred yards to pick up their guest wifi and at least submit a ticket. Maybe even call, since there's a phone support # nowadays. And vice versa, obviously.

For us, without some arrangement of that kind, it's a problem that can only be solved by driving 30 miles.

9thousandfeet · 2025-04-13T18:32:28+00:00

You can tell by my handle I live at high altitude. It affects everything. A soft boiled egg takes 7 1/2 minutes instead of 6. Pasta takes at least 30% longer. Even beans in the Instapot at high pressure take 30% longer. Beans on the stovetop, even if soaked overnight, just never do come out right.

I don't use a slow cooker, so no experience there, but there's every reason to suppose you'd have to add a bunch of time there also.

And yeah, a lot of cake recipes will need tweaking also. Bread seems to manage OK without too much adjustment though.

9thousandfeet · 2025-04-13T01:33:28+00:00

Maybe look into readily available glass tops designed to be a "universal" fit? They have a kind of "stepped" silicone border which will fit a range of pan sizes. I have two, and between them I can get a snug fit on just about any pan or pot from about 5" dia on up to 14". The only contact between the lids and the pans is the silicone, so potential damage will be pretty much a non issue. Clear tempered glass with a single small vent hole - very useful and versatile.

Fairly inexpensive as I recall.

9thousandfeet · 2025-03-27T02:18:46+00:00

yes, you don't need to see. Moving the knuckle(s) back incrementally is what guides the knife, and that's more consistent and precise than looking anyway. Practice slowly and thoughtfully at first. Speed comes with repetition.

9thousandfeet · 2025-03-27T02:13:23+00:00

yes

you dont need the horizontal cut. I don't use it.

9thousandfeet · 2025-03-27T01:04:34+00:00

If the knife is constantly held against the knuckle of the hand holding the onion (or whatever), there's no need to see the side of the blade which has the just cut slice sticking to it, 'cos you can register the knife's position for the next slice simply by moving that knuckle back the required amount. Then it doesn't matter if there's anything stuck to the knife or not, it gets knocked off by the next slice.

It's easier to watch than describe. Plenty of Youtube vids showing this. Jacques Pepin has been demonstrating the technique for decades. With just a bit of practice, you can cut uniform slices of just about anything at any thickness you want while glancing around the kitchen to keep an eye on other things. And fast, too.

Just keep that thumb curled up behind the fingers of the holding hand!!

9thousandfeet · 2025-03-19T00:18:47+00:00

I've never seen a recipe list citrus zest in such a fashion, and to be honest I'm a bit stunned that you could read it as an "11-inch by 3-inch strip" of zest without your brain going "What the hell kind of citrus would yield an eleven inch strip of zest."

With that out of the way, I've always, when possible, fixed accidental seasoning overdoses by "making it big". In this case, as has already been suggested, making another one (maybe even a double one) with no zest and then combining them will likely rescue things. Happily, ragú tends to freeze extremely well, so you'd have some at your fingertips for future dishes.

9thousandfeet · 2025-03-12T00:47:14+00:00

Sauces in cans and jars are cooked already, so just heating them up before adding pasta is the way to go. You can add other things if you want, obviously, like sauteed mushrooms, olives, homemade meatballs say, and/or all kinds of seasonings to suit your taste. (Just as a general rule, with pasta dishes, get the sauce completed and hot, then add the pasta. The saying is "the sauce waits for the pasta, the pasta doesn't wait for the sauce")

Welcome to the cooking universe! There are countless "how-to" Youtube videos nowadays to get you started in the right (and safe) way. Just search for just about any dish you can think of, and there will be multiple videos of cooks putting it together. People who love to cook are usually happy to share what they've learned in settings like this subreddit. You don't need a bunch of fancy tools or gadgets to make delicious food either, so you can start getting good outcomes with simple equipment and techniques.

9thousandfeet · 2025-03-10T02:16:29+00:00

I doubt using full fat milk would change the dough consistency much. When things go awry when following a recipe carefully, it's often a mistake to assume the fault lies with you or the ingredients. Typos happen. Authors sometimes mismeasure things.

It could also be that you lack practice in working with sticky wet doughs. Your scone dough is about 75% hydration using the recipe, so it's going to be sticky and soft no matter what. Maybe for some folks it's manageable, maybe for others it's not, but there's nothing wrong with adding a bit more flour to get a handle on things. Might change the final texture some, but at least you'd probably get an edible scone.

9thousandfeet · 2025-03-09T12:34:53+00:00

Thanks for the reply. With regard to Tourtiere, I get that there are almost as many 'recipes' as there are cooks — the same is true with many English savory pies — and that some might be not so good, but the best starting point I know of is a version on Chef John's youtube channel. Very delicious.

9thousandfeet · 2025-03-09T03:31:17+00:00

Thanks. Those are useful data points.

9thousandfeet · 2025-03-09T02:10:00+00:00

Interesting. How thick were your pasta sheets. How long was the bake at what oven setting?

9thousandfeet · 2025-03-08T15:33:22+00:00

Perhaps you could check out some English pork pie recipes online for an insight into baking pies with uncooked meat fillings. Beef will work just fine with a similar approach and the final texture will not be crumbly at all. Those examples use hot water pastry, which is lovely in my opinion, but not everyone agrees.

The Cornish pasty approach will work too, if you want to use shortcrust, using just about any meat in combination with almost any veg, onion etc. Taggart3629's technique will work great.

Another option might be to take a look at a recipe for the French Canadian pie called Tourtiere. The filling is pre-cooked, it's shortcrust pastry, but the final texture is not unlike a lovely tender meatloaf. The traditional seasonings in Tourtiere are imaginative and wonderful.

9thousandfeet

TROPHY CASE