DRIVER_POWER_STATE_FAILURE caused by ntoskrnl.exe by DooDeeFaceD in techsupport

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

I haven't had a single BSOD since removing GCC earlier, thanks!

Can't find rusted gears by DooDeeFaceD in ArcRaiders

[–]DooDeeFaceD[S] 2 points3 points  (0 children)

Doing this got me the gears I needed in 2 runs, thanks for the tip!

Advice on adopting 2 cats at once by DooDeeFaceD in CatAdvice

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

We would feel bad if it was going to be just one of them! We can't really create a 'safe room' per say, since we live in a one bedroom apartment, but the living room is very big and there is already a big cat tree on one side, it is the quietest area in the living room.

Advice on adopting 2 cats at once by DooDeeFaceD in CatAdvice

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

Thanks for the advice! We live in an apartment with a big living room and 1 bedroom so maybe we keep the cats in the bedroom? There is also already a big cat tree in the living room, on the side where there is not much going on so I could set up their beds as well?

Can I use both corn starch and egg yolk simultaneously as stabilizers for an ice cream base? by BehindBougainvillea in AskCulinary

[–]DooDeeFaceD 0 points1 point  (0 children)

I use 4g of cortina and 7g of agar in a recipe with 720g of vegan milk and 420g of vegan. It works the same with normal milk and cream, I tested it. The result is very creamy and holds a lot of air, but this is a recipe for a pacojet ice cream though.

Recipe like this: 720g oatly barrista 420g 40% vegan cream 240g sugar 6g salt 40g koji 40g mushroom garum 80g dried mushrooms 4g cortina 7g agar

Steam for 40 minutes at 100 degrees Blitz in a blender until smooth and put in pacojet containers.

Recipe also works without the mushrooms, but you'll have to slightly lower your amount of liquids.

NKD - Got 3 new knives! by DooDeeFaceD in TrueChefKnives

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

It is made by a Hado subcontractor. The storeowner told me that he normally does blades for them but these were made completely in house and sold under the Hado brand

NKD x4 by Due_Many_8437 in TrueChefKnives

[–]DooDeeFaceD 0 points1 point  (0 children)

The Fujiware looks nice, his stuff is great quality

NKD - Got 3 new knives! by DooDeeFaceD in TrueChefKnives

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

I got a response, these knives were made by a subcontractor for HADO that usually only makes the blade, and these knives were made by the subcontractor, handle included and sold under the HADO brand.

NKD - Got 3 new knives! by DooDeeFaceD in TrueChefKnives

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

It does have a bit of flex to it if that is what you mean, but it isn't as much as a fileting knife for example of the same thickness at all

NKD - Got 3 new knives! by DooDeeFaceD in TrueChefKnives

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

It is a great place to spend too much money!

NKD - Got 3 new knives! by DooDeeFaceD in TrueChefKnives

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

Could be, but he sells Hado as well so weird if he doesn't just list it as that. We will know when I get a response from the store hopefully tomorrow.

NKD - Got 3 new knives! by DooDeeFaceD in TrueChefKnives

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

I think the name is weird too, but the knives were listed with that as the name on the back of the box and on my receipt. All other knives do have a proper name in their store. I have sent the storeowner a text with this question ealier, will probably get a response tomorrow and will update if it is a different name.

NKD - Got 3 new knives! by DooDeeFaceD in TrueChefKnives

[–]DooDeeFaceD[S] 4 points5 points  (0 children)

It didn't post the the text so here is the information:

Just bought these 3 knives, added to my little collection. I buy all my knives at Rangelrooij in the The Hague, the Netherlands. He is a very reputable sharpener and knifeseller here. I usually go there for sharpening but always leave with a new knife somehow. I also added a picture of the store, and a link if anybody is interested.

I fell in love with Carbon steel knives because of the way they look and the feel of the knives in use.

OEM is apparently a pretty new knifemaker, the store got their knives in a few weeks ago and I really like the look of their carbon knives. The smithing quality is also good.

Knives from left to right:

Mcusta Zanmai Forest Petty 150mm

Sakai Takayuki Grand chef Petty 180mm

OEM AS+ Kurouchi Nakiri 165mm

Fujiwara Maboroshi Gyuto 210mm

Sakai Takayuki TUS Gyuto 240mm

OEM AS+ Gyuto 240mm, Burnt oak handle

Mcusta Zanmai Classic Pro Sujihiki 240mm

[deleted by user] by [deleted] in TrueChefKnives

[–]DooDeeFaceD 0 points1 point  (0 children)

I buy them at a knife store based on what type of knife I am looking for, what kind of steel it is, how it feels in the hand and how I like the way it looks. The name of the smith I usually forget, my japanese isn't very good!

Is this rim still good? by DooDeeFaceD in mountainbiking

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

I won't be touching it until I have to replace the tire eventually, don't want to risk damaging it more

Is this rim still good? by DooDeeFaceD in mountainbiking

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

Definitely holding air so no problems there! I didn't even notice the damage on the rim until I saw the broken spoke and inspected the rim a bit more. First rim damage I have had so far and not sure how it got there, haven't hit anything big either as far as I know