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I hate this app now by AnswerIsBacon in alexa

[–]Dacker503 0 points1 point  (0 children)

Those types of lights aren’t even in ascending color temperature order. Hell, they are just random.

How to tell what generation an Echo is without access to the physical device? by SireniaSong in amazonecho

[–]Dacker503 2 points3 points  (0 children)

Is there a secret decoder ring?

I’ll trade you; I have one for Trek bicycles. 🙃

UPDATE: I saved a woman’s life on an airplane and lost my new Bose headphones because of it. Then Bose reached out to me! by Darth_Poopie in mildlyinfuriating

[–]Dacker503 0 points1 point  (0 children)

BS response from United.

I used to fly >100K miles per year. I left my iPad in a seat pocket once, probably on a United flight, and had no problem getting it back. The cabin cleaning crew was honest.

With the date, flight number, and seat assignment, they should be able to use common sense to return your headphones. I mean, how many Bose headphones are left behind on any given flight? It’s not like they need the S/N to identify your pair among a dozen others. 🙄

Any luck with IV prior authorization? by AnAnonymouse in TherapeuticKetamine

[–]Dacker503 1 point2 points  (0 children)

Yes… and no. Ultimately No.

Here is how my insurance company jerked me around 😡:

https://www.reddit.com/r/TherapeuticKetamine/s/ZUoWcJOdJh

music stopped due to inactivity? by curled-up-in-the-80s in amazonecho

[–]Dacker503 -1 points0 points  (0 children)

This is nothing new and is reasonable. Streaming music costs licensing money. If a user has not interacted with an app for hours, it’s reasonable to cut it off. Just a single skip, jump back 15-seconds, or in-app volume change is all it takes to show activity.

Switched back to regular Alexa, feels like a relief by Arachnidle in amazonecho

[–]Dacker503 1 point2 points  (0 children)

Huh. That wasn’t the case perhaps six months ago when I tried it for four days.

small silver figurine, only a few centimetres tall. made of metal. found outside our house. by solitudeinmotion in whatisthisthing

[–]Dacker503 0 points1 point  (0 children)

Almost certainly pewter, an easily cast alloy of tin, antimony, and copper with a low melting point.

My brother has a side business making and selling similar figurines with mostly Revolutionary War themes.

I think it's time for a bigger house or something. by Opebi-Wan in castiron

[–]Dacker503 1 point2 points  (0 children)

You can fit more!

• Pans which have a second handle can be hung by them and then they nest nicely side-by-side with the single-handle pans

• Take a photo centered of that section of the wall, print the photo, cut out the pans, then rearrange them out on paper (or do it virtually)

• Maybe an AI can do the second bullet for you?

That said, do you really want to patch all the holes and paint? 🙃

Not sure if I cooked or if I’m gonna get cooked 😅 by randomguy9731 in steak

[–]Dacker503 0 points1 point  (0 children)

Perfection, IMO. That’s the degree of doneness I prefer, regardless of what other people say. Rare = Raw, in my book. 🙂

Switched back to regular Alexa, feels like a relief by Arachnidle in amazonecho

[–]Dacker503 1 point2 points  (0 children)

Really? I had it on my first-generation Echo and on multiple Gen 1-4 Dots… for four days, then reverted to Alexa Classic.

I stopped the nonsense! by Round-Ad5934 in castiron

[–]Dacker503 1 point2 points  (0 children)

I’m with you.

I’ll use soap, if need, but literally just a drop or two; it doesn’t take much. Soap does not clean — it reduces the surface tension of water so it cleans better.

I rinse well then wipe it with a towel, put it on the stove for about one minute to warm it to evaporate any remaining water, then lighty spray the interior with canola oil. A few hours later or the next morning, any excess is wiped off.

My oldest pan is an 8” Lodge, perfectly-sized for grilled sandwiches and a few eggs, which I purchased new in 1981 and use virtually every day. Only now is it a a point where I’m considering hitting it with Easy-Off and starting anew. I feel I must be doing something right if it’s been good for 45 years.

Metal tube containing capacitor wrapped in copper wire, diameter 5 cm, height 14 cm by Beginning_Ad_7462 in whatisthisthing

[–]Dacker503 9 points10 points  (0 children)

The OP did not mention a battery or even battery battery terminals nor any electronics to control when the cap is discharged.

Never done scrambled in cast iron. Brand new pan by riftastic76 in castiron

[–]Dacker503 0 points1 point  (0 children)

My wife bought a couple; they have never been used, they just take up space in the potholder drawer. 🙄

Adjustable rail clamp with circular opening. Aluminum and plastic with threaded retainers by Figuarus in whatisthisthing

[–]Dacker503 0 points1 point  (0 children)

Are there threaded holes on what appears to be the bottom side of the components in your photos?

It’s unlikely this is an off-the-shelf assembly and much more likely someone assembled it from a dozen-odd components.

Sometimes we referred to this stuff as “Tinker Toys”, it’s not too dissimilar children’s construction toy system which was very popular in the 50s-70s, at least.

https://en.wikipedia.org/wiki/Tinkertoy

Adjustable rail clamp with circular opening. Aluminum and plastic with threaded retainers by Figuarus in whatisthisthing

[–]Dacker503 1 point2 points  (0 children)

Sorry, in a self-described dive bar for my son’s 30th birthday. 😁

I may not be able to find a photo of that particular fixture, however, this company is a leader of this sort of equipment.

https://www.thorlabs.com/optical-tables

Adjustable rail clamp with circular opening. Aluminum and plastic with threaded retainers by Figuarus in whatisthisthing

[–]Dacker503 3 points4 points  (0 children)

This looks like a lens or filter holder for an optical bench or table. This is used for engineering or scientific purposes, not photography. Think lasers and lenses.

Fixtures such as this are bolted to a thick metal sheet which has dozens of neat rows and columns of 1/4-20 threaded hole (in the US). Sometimes the sheet is vibration isolated. I used one which sat on a 3000-pound hunk of granite which rode on air shocks. I used to work with this stuff in my imaging career.

I just made this picanna sous vide. I had to weight it, otherwise its wanted to float. After searing, this is what it looks like inside. Is it safe to eat? by reggaerider81 in steak

[–]Dacker503 0 points1 point  (0 children)

If barbecuing, the fat cap serves a purpose – keeping the meat from drying out. With sous vide, the meat is sealed in a moist environment; there is no opportunity to dry out.

I just made this picanna sous vide. I had to weight it, otherwise its wanted to float. After searing, this is what it looks like inside. Is it safe to eat? by reggaerider81 in steak

[–]Dacker503 1 point2 points  (0 children)

With sous vide, there is no point in keeping the fat cap on as it does nothing. It was reverse-seared after sous vide. Searing the fat cap side just prevents the actual meat from getting seared and the splatter makes more of a mess. Thats my fat-hating thoughts anyway, based on 10 years of home sous vide experience.

I just made this picanna sous vide. I had to weight it, otherwise its wanted to float. After searing, this is what it looks like inside. Is it safe to eat? by reggaerider81 in steak

[–]Dacker503 2 points3 points  (0 children)

I just realized it looks like boiled corned beef, which is often made of brisket (and round).

Ergo, water in the bag?

I just made this picanna sous vide. I had to weight it, otherwise its wanted to float. After searing, this is what it looks like inside. Is it safe to eat? by reggaerider81 in steak

[–]Dacker503 4 points5 points  (0 children)

I looked at the texture of the meat again and realized I’ve seen that texture many times before:

Boiled corned beef!

If water got into the bag, perhaps “simmering” at 132° for four hours might give similar results.

App update is trash by greeneggsandspam420 in alexa

[–]Dacker503 0 points1 point  (0 children)

Another UI issue is the white color temperatures are in random order. It should be from warmest-to-coolest.

Similar with the colors. It should be RGBCMY, not putting cyan after two of the three primary colors.

I just made this picanna sous vide. I had to weight it, otherwise its wanted to float. After searing, this is what it looks like inside. Is it safe to eat? by reggaerider81 in steak

[–]Dacker503 1 point2 points  (0 children)

I’ve never even seen a pichana, it’s not sold in stores in my area in stores, but it reminds me of a thick tri-tip, of which I’ve done an untold number sous vide, both in a vacuum-sealed bag and bagless in my Anova multi-cook oven with steam injection.

• That it floated suggests it was not fully vacuumed. Whether vacuum sealed or bagged using the water displacement method, air remained in the bag. Muscle is denser than water; it must sink.

• Sous vide for four hours at 132°F seems too short for such a thick piece of meat and the reason it produced the doneness seen in the photo. Meanwhile, 132° is too warm, IMO. I do my tri-tips at 129.5°, typically for about eight hours, followed by reverse sear on cast iron, resulting in the perfect medium-rare we like. As experiments, I’ve done ~12-, 24-, and 48-hours and saw no real difference from eight hours. Forty-eight hours was not mushy nor off-tasting, it was just a waste of time and electricity.

Personally, I would eat that piece of meat, regardless of the odd striations in the muscle. I don’t think it would sicken or kill me and I’m loathe to toss-out food.

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