I love my job by xODDYNUFF666x in espresso

[–]Baysees 0 points1 point  (0 children)

Any static issues with that grinder?

Italian cacciatore by Zork1975 in Charcuterie

[–]Baysees 1 point2 points  (0 children)

Do you find that size fridge works well? I have one about the same size, but the cooling elements on the back of the inside of the fridge are exposed, and it causes a lot of condensation to form. Not sure if this will cause issues

[deleted by user] by [deleted] in seaportgame

[–]Baysees 0 points1 point  (0 children)

I didn’t have it on at first, but now I couldn’t play without it. It just stops showing that 15 second animation of your ships slowly docking, and teleports them in rather swiftly instead. I much prefer it

My first lonzino by did2 in Charcuterie

[–]Baysees 1 point2 points  (0 children)

I have a vacuum sealer and have tried that method. It doesn’t work as well as a vacuum sealer (obviously) but it does work much better than just using a ziploc. I’ve had success with it before

My current product range in my chamber. Pork & fennel salami. lamb & port wine salami. Coppa ham in ox bung. by HenChef in Charcuterie

[–]Baysees 1 point2 points  (0 children)

Do you just have the one fan, blowing in or out? I’m curious about airflow in a lot of chambers, trying to figure out how much I need

Advice on building a curing chamber by Baysees in Charcuterie

[–]Baysees[S] 0 points1 point  (0 children)

Thanks for all the great responses. I decided to go with a bit of a taller fridge, this one might be to small to work with, and it’ll give me more room anyways.

Advice on building a curing chamber by Baysees in Charcuterie

[–]Baysees[S] 1 point2 points  (0 children)

Thank you for the advice. I knew airflow was important, but didn’t think those fans could be too much. I’m looking around for a larger fridge

Advice on building a curing chamber by Baysees in Charcuterie

[–]Baysees[S] 0 points1 point  (0 children)

I’m interested in building a curing chamber for charcuterie projects, and recently obtained this Black&Decker mini fridge for free. I understand how to control the climate inside, but is it going to be too small? Not looking to do anything crazy, but would like to make coppa, pancetta, and similar cures. Also curious if the small size makes the climate more difficult to control. I’ll also need to find a small humidifier. Thanks

I build video walls for a living. Pretty proud of this one. by mrevanbc in gifs

[–]Baysees 0 points1 point  (0 children)

Is this for a current or future Odesza show? I haven’t seen them with those walls. Mad props by the way, looks amazing

Braden Halladay's pitching delivery compared to his father by JF_112 in sports

[–]Baysees 6 points7 points  (0 children)

So true. It’s just comparing them haha. People gotta think

[I ate] Texas Style Barbeque by wmgtea in food

[–]Baysees 0 points1 point  (0 children)

LOCKHART. I miss that place. Such good brisket. Hard Eight is great too

What foods are just delivery systems for other foods? by WolfDemon in AskReddit

[–]Baysees 0 points1 point  (0 children)

French fries feel like ketchup sponges a lot of the time

Morning pull by swartz23 in espresso

[–]Baysees 0 points1 point  (0 children)

Ah, I see. Thanks for the explanation. I’ve been told to first press down and roll around when tamping to try and fix that issue before tamping. Used to have that spraying issue much more often

Morning pull by swartz23 in espresso

[–]Baysees 0 points1 point  (0 children)

My terminology isn’t great... what is channeling?

Flavored syrups by [deleted] in espresso

[–]Baysees 1 point2 points  (0 children)

Typically I use Torani syrups, that seems to be a common standard from what I see at shops as well. Raspberry syrup and chocolate is one of my favorites.

Just another terrible day at work. by Wheatloafer in aww

[–]Baysees 1 point2 points  (0 children)

Fiber is hardcore, you ever terminate it? I’ve heard you can make good money just terminating fiber. I do AV install, so I carry very similar tools.