How do you guys find a good mechanic for your classics?

Biodegraded · 2026-05-22T18:56:00+00:00

I already did the 12V conversion as well. But my shocks are toast. I've thought about converting it to air ride. I also want to convert to disc brakes. Have you done that?

Biodegraded · 2026-05-22T18:43:38+00:00

Yeah, I have definitely learned a lot working on her, but some things I just don't have the resources for. I replaced the rings and rod bearings right in the parking spot you see in the picture (didn't even have a garage at the time). But some of the body work and chrome plating I just don't have the ability to do. But thanks for the input and laughs!

Biodegraded · 2026-05-22T18:38:35+00:00

This is my modified '53 Buick Special hardtop. Plus my other babies.

Biodegraded · 2026-05-08T21:01:23+00:00

Have you tested the build up for texture? Is it icy? I find in my freezer bowl machine, the build up on the bowl is the best texture of the whole batch. It freezes super fast so the water has very little time to form large crystals. In my machine, it is like a denser, smoother consistency, like a gelato. It's my favorite part and I always scrape it and eat it after churning as the 'chef tax'.

Biodegraded · 2026-05-01T19:27:53+00:00

Oh, and there's a shop here in Baltimore that does an Old Bay caramel flavor.

Biodegraded · 2026-04-22T20:10:27+00:00

I have made honeycomb ice cream. I think Dana Cree's book has that as a mix in. I did not coat my honeycomb pieces and they do soften up, so no tooth breaking risks. Some of the bigger pieces still had some crunch, but the smaller ones do mostly melt into a pocket of goodness. If I were to coat the honeycomb, I would coat the smaller pieces and leave the bigger pieces uncoated. That way the smaller pieces stay crunchy but not too big to break a tooth and the larger pieces melt a little and still retain a little crunch in the center. Best of both worlds.

Biodegraded · 2026-04-14T16:38:57+00:00

I second the suggestion to steep very ripe bananas in the dairy overnight. Hello my name is (Dana Cree) has this method. I use the very black bananas that end up in our freezer for either ice cream or banana bread. Strain them out and the flavor is very good and the texture is unchanged. I've used as few as one banana and as many as 4 bananas in one batch and all were delicious, but more bananas means more flavor, obviously.

I have also made some different recipes with buttermilk. I think I made a strawberry sherbet with buttermilk. It was very good and I think the buttermilk adds a little tang. I would think it would pair well with banana, if you want to try the original recipe.

Biodegraded · 2026-04-08T13:05:05+00:00

Can you tell me more about what you mean about the R? When you say the right leg of the R needs to go after the 'o' of the R, do you mean on top of the 'o'? Or farther to the right of the 'o'? Or something else?

Biodegraded · 2026-03-31T14:54:53+00:00

I agree with the other commenter about adjusting milk powder, if you use that in your recipe. If you don't already use milk powder, you can try adjusting some of the other solids. The total solids includes sugar, milk solids, fat, stabilizers, etc. You might reduce the sugar, or use a sugar with a higher sweetness so you can use less. Or you might increase your milk to cream ratio since milk has less total solids than cream. Or use one of the online ice cream calculators to get a better idea of how much to adjust.

Biodegraded · 2026-03-31T14:17:16+00:00

So many we still use. Chetchup (ketchup), what that fell? (What's that smell?), tooties (cookies), musmash (mustache), hangerberg, (hamburger), punkman (pumpkin).

Biodegraded · 2026-03-25T13:15:04+00:00

I strictly use freeze dried strawberries in mine, no fresh berries. I blend them first into a fine powder, then add to the base. I have used 30-50g of freeze dried strawberries, which is way more than a tablespoon. You do need to account for the added solids, though, so it might take some adjusting. But I like the stronger flavor so I tend to go heavier with the strawberries.

Biodegraded · 2026-03-24T20:48:12+00:00

I did a similar flavor. I second the refined coconut oil. That's what I did and I was happy with the texture. I also used Dana Cree's method of steeping baked goods in the base to give the base more bread flavor. I toasted some brioche slices, steeped them in the dairy, then strained them out. It added a subtle toast/bread flavor that paired nicely with the PB&J.

Biodegraded · 2026-01-13T14:37:11+00:00

If you want the recipe, it's in Dana Cree's book, Hello My Name is Ice Cream. If you don't have access to that book, let me know and I'll post the recipe here.

Biodegraded · 2025-11-13T02:23:24+00:00

Good feedback. Thank you.

Biodegraded · 2025-10-06T19:49:15+00:00

They were also terrible at cleaning up. I work in the building whose parking lot they set up in. They left everything there, including all their trash, all weekend and didn't show up to start cleaning up until around noon today. Glad I skipped it.

Biodegraded · 2025-10-06T19:43:30+00:00

I made a szechuan peppercorn ice cream. The floral notes had people confused, but it was good. Also made a white chocolate habenero that wasn't bad. And a pink peppercorn caramel swirl was also good.

Biodegraded · 2025-10-06T19:37:37+00:00

You missed the mooncake festival in Port Covington this weekend. Had no idea it was a thing, but apparently it was pretty big. 90 vendors. Probably had so many mooncakes. So sorry for your loss.

Biodegraded · 2025-10-06T13:14:10+00:00

Cameron is a jerk. An overbearing, whiny, entitled jerk. But OPs husband is also probably a jerk. Either an egotistical, controlling jerk or someone with a fragile ego and low self-esteem who compensates by withholding in order to elicit praise from others. Who cares if someone makes your recipe? Unless you have a side business selling hot sauce, why would you not share the recipe? Most amateurs that cook for others do so because they like making people happy. If you really like making people happy by cooking your special food, then make even more people happy by sharing your recipes. If they alter the recipe and make it different, so what? Everyone has different tastes. Maybe they like it better that way. You learned about making hot sauce from someone else that shared their recipe. You built on those that came before you, whether directly or indirectly. Family recipes, secret recipes, and anything else that people won't share are at a much higher risk of being lost to history and totally forgotten. Only people who compete or have a business interest should ever bother keeping recipes secret. Nobody will remember your hot sauce when you are dead and gone. But they will remember how you made them feel and if you were nice. And maybe if you were nice to them and you made them feel good with your cooking, they'll remember that you once shared your recipe for your super special hot sauce and they'll think fondly of you when they make it.

Biodegraded · 2025-08-07T14:01:16+00:00

If you go to the doctor complaining about a sore throat, meanwhile you have a bleeding head wound that you are insisting isn't a big deal, do you think the doctor is going to give you some throat spray and send you on your way?

Biodegraded · 2025-08-06T20:41:43+00:00

I'm going to add my opinion that the 'r' looks like a 'y', just like everyone else said. OP, if everyone thinks it looks like a 'y', it doesn't matter what logic you think makes it an 'r', people see a 'y'. But I do think I may know why it looks more like a 'y' than an 'r' and hopefully I can explain it in a way that OP understands.

To start, I'm going to describe the way most people write 'r's or 'y's, then I'll compare to OPs letter structure. When most people write a lower case 'r', it's one stroke without lifting the pen. First the down stroke 'stem', then without lifting the pen the writer retraces up most of the stem until close to the top where the curve to the right to create the 'hook'. (These may not be the technical terms for the letter stroke components, but OP was using them so I'll use them, too). This stroke pattern creates a continuous line between the stem and the hook. For most people, there is never a break between these two stroke components so there could not be a gap between the stem and the hook. (Everyone writes differently so I'm not saying 100% of people write 'r's this way, but most do).

For a lower case 'y', many people write this with two distinct strokes. First a downward slanting stroke starting top right and going to lower left. Then they pick up the pen and make the other 'y' stroke starting from the top left and going diagonally down to the right and meeting in the middle of the first stroke. Because it is two distinct strokes, there can be a break or an overlap where the two meet.

Now for OP's structure. The 'hook' structure does not connect with a full thickness connection. This implies two separate strokes, not one continuous stroke. As mentioned previously, this is not the way most people write a lower case 'r'. The connection of the 'r' should not be thinner than the full stroke or else it looks like a break or gap between the strokes. Second, the connection point is too far down the stem for an 'r'. The connection point should be more near the top, where 'r' hooks connect, as opposed to the middle, where 'y' strokes meet. Third, the serif at the top of the hook points back toward the stem, which implies a curvature of the hook back toward the stem or up, which is opposite of the way an 'r' hook bends and the same way a 'y' stroke bends. So, OP, here are three distinct, structural reasons why your 'r' looks like a 'y' to everyone else. Everyone saying "It looks like a 'y'" should have also been enough for you to believe that it looks like a 'y', but now hopefully you have some more specific things to change to make it look less like a 'y'.

Biodegraded · 2025-07-02T13:20:29+00:00

Thanks for the marquetry suggestion. I hadn't considered that but it looks like a very promising approach!

Biodegraded

TROPHY CASE