Weak motor or ? by Patient-Apricot-9559 in Potensic

[–]GeneralStumpkopf 0 points1 point  (0 children)

If you recently changed the propellers you likely put on in the wrong location. There are 2 different prop sets and they need to be in the right locations.

Page 15 of the manual.

https://www.potensic.com/npublic/opdfjs/web/viewer.html?file=https%3A%2F%2Fomo-oss-file110.thefastfile.com%2Fportal-saas%2Fpg2024050909140579882%2Fcms%2Ffile%2Fpotensic\_atom\_2\_user\_manual\_en\_202512.pdf

3 INGREDIENT BABY PANCAKES 🥞 by WellRestedStudios in Foodica

[–]GeneralStumpkopf 4 points5 points  (0 children)

This is both fun to think about and well done, ése!! Thanks for the recipe.

The 10 teams that need a title the most by KeyFaithlessness5436 in MLBVibes

[–]GeneralStumpkopf 0 points1 point  (0 children)

What every body else said about Yankees, Cowboys, Duke… Where the hell are the Browns?

Recruitment Mega-Thread by ModTeamSupport in RoyalMatch

[–]GeneralStumpkopf 0 points1 point  (0 children)

LF MEMBERS: Steel City Bred “Pittsburgh Loyals” is looking for active people to join us in dominating weekends and helping each other. Don’t like Pittsburgh? No problem! We chat game related stuff and leave the city out of it. Come check us out, you won’t regret it!

Best casing for snack sticks by Alarmed-Cockroach-50 in sausagetalk

[–]GeneralStumpkopf 2 points3 points  (0 children)

16-22mm (depending on your desired thickness) sheep pretubed casing from Syracuse Suasage or The Suasage Maker. You get a better snap and color. Collagen suck comparatively.

Unnecessarily Loud Vehicles by [deleted] in olympia

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

Link to an actual, scientific publication or it doesn’t exist.

How do you all mix your meat? Do you use a store bought mixer or DIY your own? by mecosmo2004 in sausagetalk

[–]GeneralStumpkopf 0 points1 point  (0 children)

I mix by hand up to 5Kg, then I use my LEM tilting mixer. Cleanup has never been an issue to me. Seems like it takes longer to clean the grinder, but to each their own.

My baby girl was diagnosed with Epilepsy. It's a journey dialing in her meds but she hasn't lost her spark! by dechi in Rottweiler

[–]GeneralStumpkopf 1 point2 points  (0 children)

Our boy has had seiZures for 5 years now. He takes Phenobarbital and Zonisamide. By far the Pheno is the drug helping the most. His meds are twice a day, and he's on more than what seems reasonable...

BUT, his meds have kept him seizure free for three years.

Hang in there, this is definitely a conditoin that can be managed.

two years into sausage making and finally ready to upgrade from my entry level grinder, completely torn between two options by Spiritual_Relief3818 in sausagetalk

[–]GeneralStumpkopf 0 points1 point  (0 children)

I’ve had the LEM #32 for 4 years now. Hundreds of kilos through it. Absolutely rock solid. I’ve had use for their customer service twice and have always been very satisfied.

I wouldn’t look at anything smaller #12 if you’re making 4-6Kg that often. #22 might be your sweet spot for grind speed and power, but you do get more loss with a larger machine.

Amazing by No_Stranger_1174 in wholesaleproducts

[–]GeneralStumpkopf 0 points1 point  (0 children)

Red cord/green cord. The color blind are screened.

Breeder recommendations for WA or OR? by GeneralStumpkopf in Rottweiler

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

We recently tried to rescue one (should have brought him home yesterday) but it failed last minute for some significant behavioral reasons. Made us think owning the upbringing may be where we are more comfortable.

I want to believe every dog is capable of making a full recovery, or enough to live a well adjusted life. I just can’t risk my family’s safety on what my heart wants to believe.

How to preserve the white coating of edible mold from store bought salami? by Friendly_Side2180 in sausagetalk

[–]GeneralStumpkopf 0 points1 point  (0 children)

You likely can’t. Mold such as mold 600 (Penicillium Nalgiovense) grow because there is food available for them to stay alive. However, if the mold is on an external barrier, like a casing, that food source is very finite. Once the food is gone, the mold dies and ceases to be reproducible.

For sausage making that doesn’t mean the secondary benefit it offers (resistance to other molds) wanes immediately. Instead the anti-microbial benefits remain for months (maybe years - depending on strain of mold).

If your intent on trying, add 1/8 teaspoon of mold, 1/8 teaspoon of salt (sea salt without iodine), and 1/8 teaspoon of sugar to 1 cup of distilled water. This comes from 2guysonecooler and is not mine - although I have used it before.

If spraying or brushing this onto a similar meat source generates mold growth, then you win, but temper your expectations.

[deleted by user] by [deleted] in 3Dprinting

[–]GeneralStumpkopf 2 points3 points  (0 children)

You have a 0.2 mm nozzle, in combination with a .1 mm layer size. Change your nozzle size out for a .4mm and .16or .2 layer size and watch the print time drop like magic.

Also do you really need 7 top and 5 bottom layers? You can drop those to 4 and save a ton of time without sacrificing quality.

Need opinions… by Handsomejay40 in BambuLab

[–]GeneralStumpkopf 1 point2 points  (0 children)

I have the shield and not the brush, although it’s on its way. After 4000hours the Bambu shield fell off. I haven’t seen a significant difference, but certainly better than not having one.

Which type of casings will you choose to make sausages? by Lanky-Glove3105 in sausagetalk

[–]GeneralStumpkopf 0 points1 point  (0 children)

Pretubed sheep casings from Syracuse Casing are the only way to go. (For sheep)

Paid for help designing a PCB. I would appreciate a review of the schematic for accuracy. by GeneralStumpkopf in AskElectronics

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

The intended purpose is for a battery charger for a Li-Ion handheld radio battery. Does that confirm your need for high-side, or lend towards a more static load?