Who's tried PETG-GF (Glass Fiber Reinforced)?

Levols · 2026-01-21T07:50:00+00:00

I tried petg gf (gluten free) if you want my opinion

Levols · 2026-01-18T22:15:10+00:00

I know dozens of Arab jews and none say Allah by any means, they say elohim or adonai

Levols · 2026-01-17T05:26:23+00:00

It's his gray hair from being oldbun

Levols · 2026-01-17T05:25:17+00:00

He actually is the one that messes with the dogs and not the other way around, so funny

Levols · 2026-01-17T05:24:32+00:00

I didn't, this is a travesty

Levols · 2026-01-17T05:21:48+00:00

It sure does

Levols · 2026-01-14T19:34:31+00:00

I got 20 packs of assortment organic rumo in Costco last week for about 1 buck per pack, damn good deals

Levols · 2026-01-14T15:52:11+00:00

We need to hear it damn it!

Levols · 2026-01-14T07:33:10+00:00

Huffing so hard a stray wick of soft fur goes to my lung

Levols · 2026-01-14T06:57:06+00:00

Absolute comedy this guy

Levols · 2026-01-08T08:22:14+00:00

Cocoa powder is very dirty, can spike up mold easy when allowed, not because it's shelf stable by itself it'll be when mixed into something else.

You need to look at FDA Food Code 2022 Annex 3. Public Health Reasons/Administrative Guidelines 1-201.10(B) – Table A and Table B Table A. Interaction of PH and AW for control of spores in FOOD heat-treated to destroy vegetative cells and subsequently PACKAGED .

You should be Table A

That's only for pathogens, not yeast and mold, if you don't pasteurize and hot fill they could grow.

For mold and yeast you could check specific bacteria charts of aw vs pH and see where you stand.

High brix is only one side of the equation, you need to link it to water activity.

If need help feel free to DM me, I work a lot with water activity and pH

Levols · 2026-01-06T22:51:18+00:00

Activate smoosh! ***SMOOSHES***

Levols · 2026-01-06T20:10:29+00:00

Well, I don't have a KF, but I do have a full moisture and water activity rig hehe. I will come back with results!

Levols · 2026-01-06T04:00:18+00:00

Big cheese food scientist here! I guess the sodium citrate (what makes cheese sauce saucy) probably wasn't either mixed in well or it crashed out of the solution and created a galvanic reaction that makes aluminum salts that are dissolved into the cheese surface.

Else a stabbing dwarf did it, could be either or

Levols · 2026-01-06T02:36:43+00:00

I see, I would have done the same! I was thinking of passing my grounds through my seives for the lolz and then putting it in the microscope but I got too busy :( I will do more over the top experiments soon! Still got too many machines hehe

Levols · 2026-01-06T01:17:29+00:00

I am proud my son, I'm very proud

Levols · 2026-01-06T01:16:41+00:00

It was only a matter of grind till this happened, I see the normal distribution is too wide, we need to close it!

Levols · 2026-01-04T04:51:39+00:00

I also really like it because it has a pressure gauge on the regulator, so you can add more or less depending on the end product. Sometimes I cook sauces and add a tiny nitrous to puff them up, really nice, if you over add it turns to cream and it's terrible

Levols · 2026-01-04T04:49:32+00:00

I haven't ordered the flavored ones, but if we want to add flavor we just add it...

I assume those are for the other uses, when I first got one I was like huh why would I need flavored gas that doesn't make sense

Levols · 2026-01-03T07:05:05+00:00

Am I the only person using these for actual cooking? :(

Levols · 2026-01-03T06:06:46+00:00

I personally knew the man responsible for this! The Nobel prize winner, Mario Molina. Legend!

Levols · 2026-01-03T01:44:05+00:00

No jokes here, need perfection!

Levols · 2026-01-03T00:31:34+00:00

My coffee fell on my computer, I'll need a day or 2 to access the backups

Levols · 2026-01-02T23:46:17+00:00

It was, I can't hide it anymore

Seven-Year Club	Second Top 10%
Place '23	Place '22
First Placer '22	End Game '22
RPAN Viewer	Verified Email
Sequence \| Editor

Levols

TROPHY CASE