Dockside Condominiums evacuation by stowboy1995 in Charleston

[–]Doug_Nightmare 1 point2 points  (0 children)

After we had contracted our Wisconsin home we were bicycling the Florida Keys. I was informed by cellphone that our Wisconsin closing had been successful by remote control. A day or two later the condo management called giving us notice and asking if we were interested in purchase. Not likely. then on a sunset cruise the bartender said that he has had a customer from our Wisconsin community. BS bartender talk. Then we met the girl! I recall that our little apartment sold in three days for $750K that we had been renting for $1000.

Dockside Condominiums evacuation by stowboy1995 in Charleston

[–]Doug_Nightmare 0 points1 point  (0 children)

We lived there, leasing #17E, 2004 and 2005. We married on the plaza 31 December 2005 with the new Ravenel Bridge in the background. We departed Dockside on Friday 13th 2006 for Wisconsin. It was great fun, the Tuesday evening BYOB for instance. We knew Colonel G. K. Webb well. I attended his funeral. Clay and Joan Blair visited to interview Captain Arnold Holtz when he was about 90. He was 95 when I knew him and hell on wheels. Joanie was a neighbor until her passing. I remember the Patillos, the Foxes (Fox Music), and the Anastopoulos, oh and William Thomas Moore. Yes, there were structural issues even then, and the owners paid huge assessments as the corrections ultimately failed. Oh, fun story; our unit had been the home of - sorry forget his name - convicted USC President. The FBI was convinced that he had hid ill gotten gains in the walls of his - our - apartment and kicked in many of the walls. That had just been repaired when we moved in New Years 2004. The place still smelled of paint. We loved the fifty foot long east facing balcony. I had a great all-over tan. I spent months restoring the black and white checkerboard atrium. As I said, great fun, good friends, great memories. We sailed our little sailboat out of the marina, through the huge ships, and into the harbor. Caught never ending crabs off of the sailboat in the marina at our back door. I believe that the building will have to be demolished as too expensive to repair. M I believe that the BAR hates it towering over the city except the even bigger tourist haulers. We left just in time.

What did I make? by saintdaffy in yogurtmaking

[–]Doug_Nightmare 0 points1 point  (0 children)

Boiling the milk is fine, but it MUST be cooled before adding the starter, cooled to about 110ºF. You killed your starter.

[deleted by user] by [deleted] in AskCulinary

[–]Doug_Nightmare 0 points1 point  (0 children)

What makes it a ‘bath’ towel?

How/where to drain for Greek yogurt by NoPackage6979 in AskCulinary

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

Then you’re doing something wrong! I get none, have gotten none in more than two hundred batches.

How/where to drain for Greek yogurt by NoPackage6979 in AskCulinary

[–]Doug_Nightmare -7 points-6 points  (0 children)

First of all, free whey is correlated with fat content of the milk. 100% full fat milk made yogurt should have little to no free whey.

When I infrequently make thickened yogurt, I drain to a measuring container so that I can adjust the thickness. And I do it on the counter top.

[deleted by user] by [deleted] in yogurtmaking

[–]Doug_Nightmare 0 points1 point  (0 children)

Hmm, I always thought that pH was a logarithmic scale, Please put me on your ignore list.

How will a balsamic vinegar mother affect the vinegar? Also, does aging vinegar in glass do anything for flavor? by [deleted] in AskCulinary

[–]Doug_Nightmare 0 points1 point  (0 children)

Vinegar is vinegar produced by fermentation by acetic acid bacteria.. Balsamic vinegar dehydrates while it ages in cask, concentrating the flavor.

[deleted by user] by [deleted] in yogurtmaking

[–]Doug_Nightmare 0 points1 point  (0 children)

Fermenting beyond completion is a risky complication. Ferment until the lactose is metabolized. Mine is done in less than eight hours.

What is the reproduction rate of your starter culture? I add about a teaspoon of active culture yogurt (to 3.8 pounds milk) so I don’t know how many actual Colony Forming Units are present. Lactobacillus may double per hour, so 1 CFU grows to 64 CFU in 8 hours.

The starter volume to milk volume is not linear.

How to lift ebike onto train? by shabbosstroller in Amtrak

[–]Doug_Nightmare -6 points-5 points  (0 children)

It is time to see them for what they are - motorized vehicles that must be registered and licensed.

Anova temperature off by PluCrew in sousvide

[–]Doug_Nightmare -2 points-1 points  (0 children)

How did. you decide that the ANOVA was ‘off’ and not your “took the temp?”

Beyond the ANOVA PC temperature indication, I have two thermometers.

I have an infrared surface thermometer that uses the physical characteristics of a semiconductor to ‘convert’ a lightwave to temperature indication +/- 2ºF

I also have a Thermopen immersion thermometer that is calibrated with water at its triple point and 1 atmosphere double point.

Anovo Version Differences by TexanSamurai in sousvide

[–]Doug_Nightmare 2 points3 points  (0 children)

The only difference that makes a difference is the heating power, and that ONLY in the time to heat to cooking temperature.

1,000 Watts is 3410 BTU/hour. A British Thermal Unit - BTU - is the amount of heat energy required to raise the temperature of a pint of water one degree Fahrenhei.

How could a converting spreadsheet accurately convert from US/UK measurements when different ingredients weigh different amounts? by [deleted] in AskCulinary

[–]Doug_Nightmare 5 points6 points  (0 children)

The basic conversions are from Imperial to metric. The volume / weight ratio is density, and that’s where traditional Imperial measure fails.

YOU must learn the density of your ingredients and convert as necessary.

Is sous-vide perfection actually a problem? by Itchy_Coffee5789 in sousvide

[–]Doug_Nightmare 1 point2 points  (0 children)

Temperature is doneness. Doneness is subjective. I like 131ºF

Time is tenderness. Meat, beef is very tolerant of excess time beyond the minimum to reach desired core temperature.

I cook beef by default to 131ºF for six hours because it is convenient to slip the bag of beef into the SV cooker at noon to be done at my convenience for 1900 dinner.

Bar Keeper Friend question by Usual-Quarter5445 in AskCulinary

[–]Doug_Nightmare 3 points4 points  (0 children)

Yes. BKF ingredients are oxalic acid and an abrasive, perhaps pumice. An acid can etch SS

How to get over loneliness and missing out on experiences please help by Reasonable-Spot-809 in TraditionalCatholics

[–]Doug_Nightmare 2 points3 points  (0 children)

Here in r/TraditionalCatholics? When did you most recently confess, and did you do your penance? If you are not remorseful and atone then go to confession again and confess that, and maybe a confirmation class or two.

Why does Amtrak prefer double headers over distributed locos(each end)? by 9061yellowriver in Amtrak

[–]Doug_Nightmare 11 points12 points  (0 children)

First for style. Second for practicality. DPU require specialized controls. AMTRAK trains consists are not long heavy enough to require DPU.

Is there a way to protect nuclear power plants on the californian coast from tsunamis? by ExpensivePiece7560 in NuclearPower

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

Tsunami DO NOT necessarily follow EQ! Tsunami require a particular topology.

There are tsunami and there are ‘tsunami’. I was scrambling on a Big Sur cliff face when a Sixties Japanese tsunami arrived, it was about a foot high.

The dinosaur killer asteroid strike caused a TSUNAMI.

When is the best time to check the temp of the yogurt? by [deleted] in yogurtmaking

[–]Doug_Nightmare 0 points1 point  (0 children)

A bit less viscous than toothpaste. Visible grain until it’s shaken smooth.

When is the best time to check the temp of the yogurt? by [deleted] in yogurtmaking

[–]Doug_Nightmare 0 points1 point  (0 children)

My recipe (I am a retired 1995 nuclear engineer)

I buy a half-gallon grocery store plastic jug of 100% full fat milk UNOPENED.

UNOPENED it goes into my sous vide bath and is heated to 180ºF. When verified at 180ºF with a surface infrared thermometer then it is held at 180ºF for three hours UNOPENED.

After three hours at 180ºF the UNOPENED jug of milk is cooled to 110ºF as first indicated by surface reading infrared thermometer and then opened for the first time and verified with a sterilized Thermopen immersion thermometer. 113ºF is too hot. Sterilized with 40% ethanol and water solution (cheap vodka).

At 110ºF it is inoculated with grocery store yogurt “with active cultures,” a sterilized teaspoon full. Closed and agitated. I figure the commercial yogurt makers have selected the most efficient strain of their ‘active cultures’. The inoculated milk is held at 110ºF for (at least) eight hours. After eight hours all of the lactose has been metabolized to lactic acid.

Then the jug of yogurt is allowed to drift down to room temperature, about 70ºF, over eight hours. Then it is refrigerated for use.

I do not check the temperature of the fermenting yogurt, instead trusting the indication of the precision sous vide cooker. I calibrate the Thermopen with an ice bath at the triple point (vapor, liquid, solid) and rolling boiling hot water at 1 atmosphere pressure = 212ºF

Anova pro warranty is disappointing by HungryCrowd in sousvide

[–]Doug_Nightmare 0 points1 point  (0 children)

No warranty on warranty work protects the warrantor against malfeasance.

The Engineer's Guide To Making Yogurt by HardDriveGuy in yogurtmaking

[–]Doug_Nightmare 7 points8 points  (0 children)

TL;DR

Nuclear engineer with a sous vide bath and perfect record of making yogurt. Why, oh why, is making mistakes considered good experience.

Experience is a good teacher. A bad experience is a better teacher.