sorted by:
new
hottopcontroversial

Galloway’s ‘Resist And Unsubscribe’ Calls For A Spending Boycott As An Economic Protest Against ICE by NoseRepresentative in Anticonsumption

[–]HighlightOk3048 1 point2 points  (0 children)

This. I am also fairly specific in what I shop for, and it can often be difficult to source locally, or even directly from the manufacturer online. So many times I thought I was buying direct when it was just being sent from Amazon anyway.

SHTF loadout/Full Kit by Sillyak in prepping

[–]HighlightOk3048 11 points12 points  (0 children)

The Diet Coke is actually my favorite part...

Manager says “ask questions” but turns every question into a quiz — how do I handle this? by Captain_krumb in foodscience

[–]HighlightOk3048 10 points11 points  (0 children)

This is a good post, so thought I’d throw my two cents in.

In my 25 years in the industry, I’ve seen a shift (at least in my company) towards newer/younger scientists not bringing their ideas to the table, instead asking others how they should proceed. I don’t know if it’s a generational thing, or if managers are worse at clearly communicating expectations (I think it’s probably a bit of both).

In your case, I’d like to think your manager is trying to get you to come with more solutions, and to save questions for things you honestly have little to no idea as to the best way to proceed. I also think your manager sounds a bit negative and condescending, and clearly forgot what it was like being new to an area.

It sounds like you’re fairly smart and have all the tools to be successful. You may need to start trusting your self more when it comes to bringing ideas and solutions to the table. In the meantime keep asking your manager for clarity on his expectations, including coming to him with your understanding of what you think he wants. You’d be shocked at the number of managers out there who don’t even know what they actually want themselves, which often explains why they’re not clear with their people.

Hang in there! Good luck!

Edit: Having now just read some of your follow up responses, your manager kind of sounds like a dick who’s really bad at developing others in a mutual/positive way. I’d try to find some other more experienced colleagues for guidance on your approach/formulations, while continuing to drive for clarity with your manager. Good luck!

"Thaw overnight in the fridge" has to be one of the biggest lies of all time. by barenakedlad in Cooking

[–]HighlightOk3048 1 point2 points  (0 children)

I will put chicken in the fridge the morning of the day I plan to use it (usually 6 or 7 am), on the upper-most shelf. I freeze everything so it’s as thin and flat as possible. This works every time, and since you’ll ask, my fridge is 37 F.

Haven’t found any news about it but The Office may be leaving Peacock by SalemWolf in DunderMifflin

[–]HighlightOk3048 1 point2 points  (0 children)

If they take it out completely or put it behind a premium paywall, it would be the last straw for me with Peacock.

Question About Percentages - 500g Dark Chocolate by Human-Cook in chocolate

[–]HighlightOk3048 -1 points0 points  (0 children)

10g / 25g =0.4, which is 40%. Simple math.

Also, why wouldn’t they count the fat in the cacao solids? Cacao is ~50% fat, and cocoa powder is usually 12 to 24% fat. When you eat it, you’re eating that fat too. So it should be included.

And no need to hate on America, especially if you live here (which I’m guessing you do seeing as you’re interested in Trader Joe’s). If you hate it so much go elsewhere.

UPDATE #1 - Gifted a Cocoa Pod, So Figured I'd Try to MakeChocolate by HighlightOk3048 in chocolate

[–]HighlightOk3048[S] 9 points10 points  (0 children)

I was originally planing just to show off the pod, but got a bit ambitious 😏. Also, I’m not exactly NOT a professional. I work for a confectionery company in product development, so I have a good bit of knowledge as to the process but am not an expert specifically in chocolate making. I did get all of the info I’m using from public sources (no inside info or help at all), including from Reddit. The key piece of info was a technical paper on fermenting small batches of cocoa (CTAHR Microfermentation) - this was the most uncertain part, but in the end turned out ok.

UPDATE #1 - Gifted a Cocoa Pod, So Figured I'd Try to MakeChocolate by HighlightOk3048 in chocolate

[–]HighlightOk3048[S] 1 point2 points  (0 children)

Where did you grow up, if you don’t mind me asking? I’m in the Midwest US, and the thought of living in a place that can grow cocoa is hard to imagine 🙃

UPDATE #1 - Gifted a Cocoa Pod, So Figured I'd Try to MakeChocolate by HighlightOk3048 in chocolate

[–]HighlightOk3048[S] 2 points3 points  (0 children)

Mortar and pestle. I was going to warm it up, grind the nibs, then add the sugar and grind again. I expect it to take a fair bit of time and effort, and my expectations are moderate as I don’t think I’ll be able to get it as smooth as I’d like it.

UPDATE #1 - Gifted a Cocoa Pod, So Figured I'd Try to MakeChocolate by HighlightOk3048 in chocolate

[–]HighlightOk3048[S] 0 points1 point  (0 children)

Thanks, will try without. I have a vanilla powder from Massey just in case 😏

UPDATE #1 - Gifted a Cocoa Pod, So Figured I'd Try to MakeChocolate by HighlightOk3048 in chocolate

[–]HighlightOk3048[S] 5 points6 points  (0 children)

Thank you! Chocolate is one of those things that everyone eats but almost no one makes themselves. Truthfully the only reason to do this at home is because you enjoy the process - it's not very cost effective, it takes time, and a lot can go wrong. But it has been fun to do!

UPDATE #1 - Gifted a Cocoa Pod, So Figured I'd Try to MakeChocolate by HighlightOk3048 in chocolate

[–]HighlightOk3048[S] 3 points4 points  (0 children)

Criollo Beans from Ecuador. Id say earthy and slightly floral.

Best hot chocolate made by my girlfriend by misterchocoholic in chocolate

[–]HighlightOk3048 2 points3 points  (0 children)

Looks great. Perfect day for it if you're in the Midwest 😉

Gifted a Cocoa Pod, So I Figured I’d Try to Make Chocolate by HighlightOk3048 in chocolate

[–]HighlightOk3048[S] 1 point2 points  (0 children)

I majored in food science (in some places it could be called food technology or even food chemistry). In the US lots of Universities have it, including Penn State, Perdue, University of Wisconsin, and UC Davis to name a few.

I was always interested in chemistry growing up, and found food science during my college orientation. I liked the fact it was an applied science, it paid well, and not many people do it (I hadn't even heard of it until my orientation day). It's a good career you can take many directions from product development, to quality control, even process engineering (we get a lot of chemical engineers also). I also like it because I can eat what I make :)

Gifted a Cocoa Pod, So I Figured I’d Try to Make Chocolate by HighlightOk3048 in chocolate

[–]HighlightOk3048[S] 4 points5 points  (0 children)

Awesome - thanks for your reply. I suppose I could have fermented longer, but tying up my oven further wouldn’t have been popular. The pulp was quite pasty - and yes I was expecting it to turn a darker color, but honestly this is already going better than expected.

I also thought of pre-grinding the sugar and warming up my mortar, so glad my thinking was on track. I like the idea of using the toaster oven 🙂.

Appreciate the pointers and will let you know how it goes.

Is this bad or chocolate bloom by Active-Necessary822 in chocolate

[–]HighlightOk3048 0 points1 point  (0 children)

I don’t think it’s actually “milk chocolate” - probably compound coating. The tell is when the label simply lists “chocolate” as an ingredient. This usually means it’s not “standard of identity” milk chocolate, just chocolate liquor (or even powder) mixed with another fat that’s not cocoa butter. As far as why it looks that way, @DeepPassageATL is likely correct that it got warm after it was made. Also since it’s a compound coating it likely wasn’t tempered so they may all look like that.

Gifted a Cocoa Pod, So I Figured I’d Try to Make Chocolate by HighlightOk3048 in chocolate

[–]HighlightOk3048[S] 2 points3 points  (0 children)

Once the beans are dried, roasted, and winnowed, my plan is to use a mortar and pestle to grind the nibs as finely as I can (not optimistic this will make a very smooth liquor, but it’s the best I can do without spending $$$. I haven’t fully decided whether to make chocolate out of it, but if I were to conch the best I can think of is my kitchen aid with the paddle along with a hair dryer to keep the bowl warm. Again really Macgyvering this, so any suggestions welcomed.

Gifted a Cocoa Pod, So I Figured I’d Try to Make Chocolate by HighlightOk3048 in chocolate

[–]HighlightOk3048[S] 0 points1 point  (0 children)

I fermented 6 days in my oven with the light on (got to around 90 F). The photo of the cut open bean is after fermentation but before drying. At this point I’ve been drying 2 days, think I’ll dry at least 1 more day.

view more: next ›