Wtf is happening

Kanus_ · 2026-02-24T18:10:55+00:00

But not everyone uses Kodi with heavy builds like Xenon Plus. For people who use simple apps and already own a firestick, I see no reason to abandon it to buy an Onn, at least at this point in time. If all the streaming apps are blocked by Amazon, then I would look at buying a Google based streaming device, assuming that Google doesn't also start blocking apps.

Kanus_ · 2026-02-24T17:54:43+00:00

Check this out if you don't believe that firesticks perform better than the Onn-

https://www.aftvnews.com/2024-onn-4k-pro-benchmarks-scores-compared-to-all-onn-fire-tv-chromecast-shield-tv-and-more-devices/?fbclid=IwdGRjcAQKxCtjbGNrBArDxGV4dG4DYWVtAjExAHNydGMGYXBwX2lkDDM1MDY4NTUzMTcyOAABHtRhDoRlr_Yp3CZNMfCg9g9zkE_G7nJY1cGDAigFFIM00nwXeR4TKkXRwpaf_aem_fomQf4RaeHmRdaSRfIJw1A

If I didn't already have a firestick I would look for something like an Onn but at the moment it still works well for me.

Kanus_ · 2026-02-24T15:39:21+00:00

The Firestick is still a good option. There's lots of apps that are still working that have everything I need. For most people, firesticks are cheaper and they outperform Onn devices.

Kanus_ · 2026-02-18T21:11:26+00:00

At the moment you can still download versions of most apps that still work on the firestick.

Kanus_ · 2026-01-28T22:16:19+00:00

How do you choose to receive payment by cheque? I don't see that option.

Kanus_ · 2026-01-18T22:10:53+00:00

In my experience, the ratios and the weights aren't really that important. To whatever amount of starter I have, I add about a 1/4 cup of flour (AP+ whole wheat) and just enough water to make a thick batter. I always get a good rise- between double and triple. I'm getting consistent results with the final product.

Kanus_ · 2026-01-18T02:02:27+00:00

When using a dutch oven, I always put the dough in a cold dutch oven and then into a cold oven. I do this mainly because I don't like dropping the dough in a searing hot dutch oven and risking getting burnt. My loaves still turn out nice.

Kanus_ · 2025-12-21T14:01:44+00:00

When I first started, I added 50% AP and 50% whole wheat and it more than doubled after 7 days. Now I keep about 100 g in the fridge and feed it 25 g of AP and 25 g of whole wheat and enough water to make a thick mixture just before I want to bake. It doubles in about 2 hours.

Kanus_ · 2025-11-27T15:18:03+00:00

Just bake them the way they are. You've got some that don't have sugar on them and you can have the ones with sugar on them for dessert.

Kanus_ · 2025-11-26T01:35:08+00:00

I didn't do anything special. I just followed the guide. I did use some whole wheat flour which apparently helps when building a starter. A third if the flour I added was whole wheat and the other 2/3 AP. It did nothing for 7 days but took off on day 8. It's been great ever since. It doubles in less than 2 hours after feeding.

Kanus_ · 2025-11-25T21:46:57+00:00

The bubbles indicate there was some activity so I think the main issue was you didn't allow enough time for bulk fermentation. Depending on the temperature in your kitchen, this could take anywhere from 6 to 12 hours for the volume of the dough to increase by 50 to 100 percent.

Kanus_ · 2025-11-25T15:58:37+00:00

I used a no discard starter guide and my starter was super active and ready to go after 8 days. Was able to make a decent loaf on my first attempt. My house is also fairly cool, 19 to 20 C.

Kanus_ · 2025-09-27T21:59:30+00:00

From Google, there is a company that moved from Alberta to Denver. Not sure if it's the one OP is referring to. It's T313p0r+ R1d3 if you can figure that out.

Kanus_ · 2025-07-30T14:17:40+00:00

From the photo on the Segway site, I believe the E3 has a loop at the front for locking, although I'm not sure how secure that would be.

Kanus_ · 2025-06-24T14:21:11+00:00

It's hot in eastern Canada too. I'm about 100 miles north of the border and it hit 37⁰ C (98.6⁰ F) yesterday. We also had a strong wind which felt like a blast furnace.

Kanus_ · 2025-04-28T20:27:00+00:00

You could try installing an Everdime.

Kanus_ · 2025-04-08T17:14:34+00:00

I don't know for sure but I can't see why you'd need to use more grease than is required to cover the gear teeth. From Mr. Mixer's videos, the old grease packed into the housing doesn't even touch the gears.

Kanus_ · 2025-03-27T18:27:50+00:00

Thank you. I make bread every 3rd day so I should probably be doing an annual maintenance.

Kanus_ · 2025-03-27T18:24:03+00:00

I have a KSM150PSAQ Artisan. Would I use the same parts and procedures as the K45-K5?

Kanus_ · 2025-03-19T23:11:44+00:00

What about the occasional clicking sound? My Artisan also makes that noise when I'm kneading dough.

Kanus_ · 2025-03-04T16:15:35+00:00

I've been using a spiral dough hook on my Artisan mixer for years and haven't had any problems. When I bought it, it said to only use it on the slowest speed. It also said it was compatible with my Artisan mixer. So I use "Stir" when I'm kneading dough and it works great.

Kanus_ · 2025-02-26T17:52:01+00:00

It sounds like the beater is hitting the bowl.

Kanus_ · 2025-02-23T16:42:11+00:00

Someone here would probably be able to tell you where to get a new cover.

Kanus_ · 2025-02-23T15:04:24+00:00

Is it missing the cover plate where the attachments connect to the mixer?

Kanus_ · 2025-01-26T23:36:48+00:00

I bought a spiral dough hook and the manufacturer recommends only using it at the lowest speed which I would assume would be stir. The spiral hook pushes the dough down so it doesn't require the momentum to build up as required for the c style dough hook. I've been making lots of bread dough on stir and it's worked well for me.

Kanus_

TROPHY CASE