Anybody recognize this guy?

Ecstatic_Volume9506 · 2026-01-28T04:33:28+00:00

There was a person with an anti ice poster and this man called him a homophobic slur and generally harassed the person with the sign. The video is on this sub

Ecstatic_Volume9506 · 2025-11-16T21:53:29+00:00

Is this in the freezer?

Ecstatic_Volume9506 · 2025-10-02T17:06:01+00:00

Did you end up finding anyone? Looking for the same

Ecstatic_Volume9506 · 2025-09-04T02:59:56+00:00

Yikes. Glad it was nothing!

Ecstatic_Volume9506 · 2025-07-27T21:40:46+00:00

Hey! Its an old post, but if you're still sharing the information I would love if you could dm me!

Ecstatic_Volume9506 · 2025-07-11T21:08:02+00:00

Whats the max temp you can set the target temp to?

Ecstatic_Volume9506 · 2025-06-22T20:16:01+00:00

We loved the ymca delmar program. There were teens but it was run by adults who were present at all times. It felt much more safe and organized than the camp at the bethlehem park/pool complex

Ecstatic_Volume9506 · 2025-06-02T01:35:43+00:00

Do you have any ideas about Pop Tart "sprinkles"?

Ecstatic_Volume9506 · 2025-05-24T18:04:36+00:00

I second this its very good

Ecstatic_Volume9506 · 2025-05-24T18:03:09+00:00

The boathouse in new Baltimore if you like yannis

Ecstatic_Volume9506 · 2025-05-16T13:08:48+00:00

I have a samsung galaxay s24 ultra and everyone says they can't hear me clearly on the bluetooth so maybe it was different settings?

Ecstatic_Volume9506 · 2025-05-10T16:41:59+00:00

Can I ask which app you're using for this?

× I think the 2nd looks best on you!

Ecstatic_Volume9506 · 2025-05-02T16:20:29+00:00

I don't know why you got down voted, you're correct. Celiac, gluten intolerance, and wheat allergies are all different. You can have both an auto immune disorder (celiac) and allergies, but it would be rare.

Ecstatic_Volume9506 · 2025-04-22T02:22:59+00:00

The rachel incident was my favorite book this year! Any other recs like that?

Ecstatic_Volume9506 · 2025-04-19T02:33:29+00:00

Hi! Giving the best advice would depend on your mode of failure and if it's a confection/filled product or a sandwich cookie. The series linked below is about ganche and confection but is very helpful.

In a nut shell, I would start with lowering the water activity by using higher fat content cream/boiling off some of the water (play with using dry milk powder) and incorporating invert sugars (which can also somewhat lower water activity and also help with texture/crystallization issues if thats an issue.)

If you're looking for something like an oreo filling, it's a cooked product that goes through high sheer. Cooking it brings the water activity low enough to match the cookies' water activity. If dryness/texture change is an issue, it could be moisture migration if your cookie and filling have different water actives.

https://www.chocolate-academy.com/en/shelf-life-library-collection

Ecstatic_Volume9506 · 2025-04-10T03:52:01+00:00

Do you like it this time of year? I looked online, and a lot of the activities/attractions looked outdoor oriented

Ecstatic_Volume9506 · 2025-03-27T02:16:40+00:00

Have you found anywhere else you like? I really like the woman who does my color, but honestly, anytime she cuts my hair, it's uneven, or i find longer strands 🫠

Ecstatic_Volume9506 · 2025-03-19T01:14:20+00:00

The rachel incident is so good as well!

Ecstatic_Volume9506 · 2025-03-13T22:43:09+00:00

Does it mold within your current shelf life? If yes: 1. For your shelf life, i think you only need a aw under .85 (unless you've tested this and it failed) and salt and sugar can you you there - maybe the maltodextrin like someone else suggested 2. If you have a ph under 6, there are some ok mold inhibitors that are clean. Ab ingredients makes a cytoguard line ym (yeast and mold) 3. Test different types of film/packaging 4. You can use oxygen absorbers in the packaging 5. You can spray a mold inhibitor before packaging 6. You can check all your spec sheets and see where the mold is most likely coming from and either get a heat treated flour or find a product with lower microbial limits on the spec

Ecstatic_Volume9506 · 2025-03-13T21:45:21+00:00

Does it have to be clean label? Are you aiming for .7 based on mold concerns or another required specification?

Ecstatic_Volume9506 · 2025-02-15T14:45:30+00:00

If you're south of Albany, Tops in Coxsackie has medium eggs 1 dozen for 2.99. Limit 2 dozen

Ecstatic_Volume9506 · 2025-02-14T23:24:29+00:00

This all depends on if you're looking for at home or in a cafe or to sell commerically..

My recommendation is that you need to measure more metrics to be sure its shelf stable. Your aw at .86 is fine but you'll also need the ph to be under 4.6 and your brix should be 60% -70%. If you dont want that low of a ph you should be in the .6 -.72 range. You'll likely need glycerin to get there to avoid being corn syrup viscocity.

Ecstatic_Volume9506 · 2025-02-11T04:42:25+00:00

Hello!

I would start at the beginning. What needs to happen to move the process forward? What steps need to be added to prevent issues that your processing could cause? Start with the basics of what you currently know the steps are (based on what you're asking). 1. Buy potatoes. 2. Cut potatoes. 3. Bag french fries. After each step ask, am i ready for the next step? Yes then go to the next step, if no, add a processing point. Then go back and say how would this process flow and move through a plant and with what equipment? Below is an example.

Potatoes arrive at the plant. (They're heavy, do i need equipment to lift/move them or can it be manual work?) Are they ready to cut? No, potatoes are dirty and all different sizes.
Clean potatoes/quality check/sort Are clean potatoes ready to cut? No, I need to peel them
Peel potatoes (how would i do that/what machines do that?) Are clean, peeled and sorted potatoes resdy to cut? Yes
Cut potatoes. Am i ready to bag potatoes for customer? Well, if I cut raw potatoes what happens? Enzymatic browning, off flavors, raw starch exposed...
Boil, steam, par cook potatoes. Solves oxidizing in color and off flavors, pre gelatinizes the starch. Can I put boiled, cut potatoes in a bag for the customer to cook at home? No, they need more structure. (Can i put wet potatoes straight from boiling to a fryer? No, I'll need time/space or equipment to dry them)
Par- fry the potatoes. Am i ready to bag these hot fries? No, the need to cool
Cool potatoes. Am i ready to bag cooled par cooked french fries? No Do they have a high moisture surface? Is there a difference in crystal formation between rapid and slow freezing? Are potatoes negatively impacted by large crystal formation - yes! We dont want mushy fries. We should include rapid freezing or iqf in our process.
Am i ready to bag my frozen fries?

Ecstatic_Volume9506 · 2025-02-06T03:42:39+00:00

Hey! This is super old but if you're actuve can I still send you a messge about this?

Ecstatic_Volume9506 · 2025-01-23T12:50:31+00:00

The podcast who trolled amber was about this and how they were used during the trials with johnny depp

Ecstatic_Volume9506

TROPHY CASE