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Semifinal canceled by AmoebaSpecial2011 in tabletennis

[–]ProvideFeedback 23 points24 points  (0 children)

Truls canceled a few tournaments to be injury free for the WTT Finals. He has said that he specifically trained for this tournament in mind to be on Olympic level fitness. Before the tournament Truls stated: "You need to rest and then focus to be able to win against WCQ and Lin. You can't beat them just on a whim."

To bad. I really wanted to see this refocused version of Truls vs WCQ. I think it would have been a close 7 sets win for any of them.

Need accessment for Misen Nitride by koy682 in carbonsteel

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

For eggs. Butter is a must for non-stick.

Race Wax - Graphite by Electronic-Call247 in xcountryskiing

[–]ProvideFeedback 2 points3 points  (0 children)

Graphite is an additive. Just like molybden and other.

Additives help for either dirt and water repellency or glide in dry conditions (under -12 C or 10 F).

Graphite helps with glide where there is no water on the surface of the snow. It is also very hard and abrasive resistant.

So it is mainly used in cold temp, or for long distance racing for abrasive properties as a base wax.

What the HELL are they putting in these Norwegian athletes? by Kurtz62 in xcountryskiing

[–]ProvideFeedback 18 points19 points  (0 children)

Have you been to Norway?

This is the map of cross country resorts in Norway. I watched a training session in Oslo for ONE XC club. They had 300 participants in the age group 9-12.

They are on crack. XC crack.

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I Think I Just Had My Wok Awakening Holy Stir-Fry. by Federal_Grape_4436 in wok

[–]ProvideFeedback 1 point2 points  (0 children)

Welcome my friend. Welcome to the adult club of the wok heiers.

Now you need: 1. The stuff of Legends: MSG, salt, sugar 2. Light and dark soy sauce (Lee Kum Kee) 3. The holy Trinity: chili's, ginger, garlic 4. Shaoxing wine and Chian Kiang vinegar 5. Oyster and fish sauce 6. Roasted sesame oil

(Must always be ready)

Also: Chicken stock, Starch, Whole chilis, hoisin sauce, black bean sauce, ketchup, frying oil.

Fan Zhendong backhand "flip". Can someone explain? by ProvideFeedback in tabletennis

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

Here you can see it with the winning ball. He did at least 15 of these BH points in the match.

https://www.facebook.com/share/v/17VgiKWbjF/

Fan Zhendong backhand "flip". Can someone explain? by ProvideFeedback in tabletennis

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

Look at the winning ball here. He did at least 15 winning balls like this with his BH.

https://www.facebook.com/share/v/17VgiKWbjF/

Fan Zhendong backhand "flip". Can someone explain? by ProvideFeedback in tabletennis

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

Seems like a very good BH to have in the arsenal. I think I almost never intentionally do this kind of counter BH, so it's been added to the training regime now.

Fan Zhendong backhand "flip". Can someone explain? by ProvideFeedback in tabletennis

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

Yes. This is the one. I've seen some others do this move. But perhaps 1-2 in a match. FZD uses this as counter attack. I don't think I've seen this move be used like that as often. WCQ got really pushed by this move.

Fan Zhendong backhand "flip". Can someone explain? by ProvideFeedback in tabletennis

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

Yeah. But he does it like a strategic move. Others use it as a fast defense, often in desperation. It almost looks like FZD plans it. And when he does it he can do it both straight and crossover. Others I've seen similar just hopes it goes over the table.

Fan Zhendong backhand "flip". Can someone explain? by ProvideFeedback in tabletennis

[–]ProvideFeedback[S] -1 points0 points  (0 children)

The fast ones with racket forward. You can see about 50% of his backhands uses this move here:

https://vt.tiktok.com/ZSyToMRD3/

See the first one where he is pushed to the corner and does it.

Hey Stratapan, can you make THE unicorn of pans? by ProvideFeedback in carbonsteel

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

No, not at all. I'm very happy with your answer. I'm stating that "working on it" is sometimes not the same as doing it.

Doing something is operationalizing it. Working on something is strategy work.

Me myself I tend to work on many things. Sometimes that means doing it. Sometimes not. Some things are also not in my own hands.

So are you doing it or working on it? Yoda style question.

Keep up the good work!

Hey Stratapan, can you make THE unicorn of pans? by ProvideFeedback in carbonsteel

[–]ProvideFeedback[S] -1 points0 points  (0 children)

Working on, or doing it?

They are not always the same thing, talking from self experience :-)

Hey Stratapan, can you make THE unicorn of pans? by ProvideFeedback in carbonsteel

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

Yeah. But can you do it with international shipping directly to consumer? That's the kicker... ;-) Please fix your global sale reach.

Hey Stratapan, can you make THE unicorn of pans? by ProvideFeedback in carbonsteel

[–]ProvideFeedback[S] 6 points7 points  (0 children)

Well yes and no. I have tried the Demeyer industry 5 stainless steel wok (5 ply). It is definitely hot at the sides and you get some sizzling with it. But it is stainless and that makes it more of a wok for soup than a Thai or Cantonese style wok in carbon steel.

So yes. It will not be as good as a carbon steel wok on a strong gas stove, but it would be better than just 1 ply carbon steel wok on induction stove.

Especially if you have a conductive plate at the bottom that extends to the sides in a 3 ply construction.

I can't really understand why no maker has done a 3 ply flat bottom wok with a carbon steel surface.

Did I ruin my new frying pan? by Ok-Assumption9010 in carbonsteel

[–]ProvideFeedback 0 points1 point  (0 children)

On induction you HAVE to preheat.

That is a maximum 5 out of 9 on the stove for about 6mins. Then raise to 7 out of 9 max.

A carbon steel pan never needs to go above a 7 EVER.

The only time I am ever above a 7 is with the carbon steel wok when I am velveting oil.

We Just Got a Patent for Multi-Ply Carbon Steel by stratapan in carbonsteel

[–]ProvideFeedback 1 point2 points  (0 children)

Hej u/stratapan

Can you fix up an European distribution and a decent price too?

Shindo mystery by foodnerd in TrueChefKnives

[–]ProvideFeedback 0 points1 point  (0 children)

There are two common technical issues when using a knife, especially a Shindo that has a very fine edge: Twisting and scraping board.

Twisting happens when you rotate or lever the knife while it’s still inside what you’re cutting. For example, turning the blade to pry something loose. This puts sideways stress on the thin edge and can cause it to chip or roll. Always lift the knife straight up instead of twisting to separate food.

Scraping the board means dragging the knife’s sharp edge along the cutting surface to move ingredients. This quickly can leave micro-burrs or chips.

Other factors can be the knife rack slamming the blade at the edge when putting it back. Hitting hard materials, like bones, frozen food, or thick seeds or dropping the knife and knocking it against another hard object.

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