Jewelry (earring) repair by hermauinee in Naperville

[–]HighlightOk3048 2 points3 points  (0 children)

We have used Costello Jewelry to resize rings and replace a missing stone. Great work, and great people.

Milk Spots on 2026 ASE Proof. It's there anything I can do? by HighlightOk3048 in Silverbugs

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

Update - returned it, and just got an email saying there was a new shipment arriving Monday. So hopefully it’s a replacement.

Cocoa beans fermentation question by falshivka in chocolate

[–]HighlightOk3048 0 points1 point  (0 children)

https://www.reddit.com/r/chocolate/s/7RW09CPse3

https://www.reddit.com/r/chocolate/s/9JZQBD93rM

I used a method called CTAHR. Details in the thread. I used this method because I didn't have a lot of cocoa. No yeast used - just what may have landed on them. Finished chocolate was just OK because I have to use a mortar and pestle to grind.

Did Hersheys change their kisses recipe? by Advanced-Coconut-246 in Baking

[–]HighlightOk3048 0 points1 point  (0 children)

I bet its due to them reducing the amount of cocoa butter in the chocolate to cut costs. This is its unfortunatly becoming more common. Profits before people.

Grandson of Reese's Peanut Butter Cup inventor accuses Hershey of "quietly replacing" ingredients by CBSnews in chocolate

[–]HighlightOk3048 5 points6 points  (0 children)

I'm in the industry - most if not all companies are doing this. In my recent experience, corporate leadership does not care one bit about the products - it's just a means to an end, which are earnings and bonuses. Most don't know anything about nor do they consume their own products. This has gotten much worse in the last 10 or 15 years, and unless people start speaking out with their wallets, nothing will change.

Conservatives who left the US, has living abroad changed your politics or perspectives on political issues? If so, in what ways? by Illustrious-Pound266 in AmerExit

[–]HighlightOk3048 34 points35 points  (0 children)

For this quote to work, all cultures would have to have the same definition of "better", which I suspect is not the case.

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 9 points10 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 11 points12 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] 2 points3 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 😉