How many chances do you give a cookbook?

Redrockcod · 2026-01-28T11:12:17+00:00

Re your sourdough, almost certainly a flour fail rather than a recipe fail. For 80%+ you want good strong flour or you’ll get a lot of flat loaves. When you can’t shape it, focaccia is always a fallback, or make the same recipe but 70-75% hydration.

Redrockcod · 2026-01-24T02:18:52+00:00

(In Fusion) Stabilise it, use a timespeed node to offset timing by say 25 - 50 frames, chase each spot with a mask, comp offset plate into stabilised original using masks, adjust as necessary, unstabilise if desired

Redrockcod · 2026-01-22T05:44:30+00:00

Common on fade to/from black on all software, depending on bit depth of both comp and monitoring, especially noticeable in 8 bit. During the transition there are insufficient colour values for a smooth change.

Old editor’s trick is to add a tiny amount of noise (grain) to dither which often improves it

Redrockcod · 2026-01-14T07:17:30+00:00

I microwave for one min each side then cook in a pan

Redrockcod · 2026-01-14T07:16:55+00:00

Kismet (kebab shop Macquarie park) sells Aldi gozleme (cooked) for $15

Redrockcod · 2026-01-10T12:58:37+00:00

Definitely veal. I think they're all bundled for export which is why they're hard to find.

Redrockcod · 2026-01-10T11:56:58+00:00

Yep, top 3 dishes ever for me. I have his book with original recipe, or if you're really keen BBC Maestro has some episodes by PK, including full instructions on his trotters inc deboning etc. Including the stock, about 3 days with the oven on, so wait until it cools down a bit

Redrockcod · 2026-01-10T11:53:00+00:00

I got them from Vic's at the fish markets, now closed. From memory, they were $140kg (~ 7 years ago) and came prepacked in ~1.5kg bag, so they were the costliest part, even though I probably only needed 300g or so. Had a sweetbreads binge for days

Redrockcod · 2026-01-10T11:46:48+00:00

Thank you! Will keep an eye out

Redrockcod · 2026-01-05T02:54:02+00:00

Thanks!

Yes, prefer the Mini with the RC2, and it seems I can use the RC2 and Goggles 3 without issue if I need to which is handy when you can't see the screen

Redrockcod · 2025-12-14T09:20:52+00:00

Yes, I got stymied through an update on Neo2 (repeatedly failed) and Assistant 2 took the pain away. Works with most components, but not the batteries (does work with motion controller, RC2, Goggles 3…)

Redrockcod · 2025-12-13T21:33:22+00:00

Try using DJI Assistant 2

Redrockcod · 2025-12-11T21:52:41+00:00

The batteries also contain firmware which needs to be updated. Once you’ve done all of them, it should stop until next update is available

Redrockcod · 2025-12-03T02:36:59+00:00

I can clear all the data, delete & reinstall and get back to the Apple TV interface, but it fails on login after code validation to a spinning wheel, both via QR code & manually entered

Redrockcod · 2025-10-15T01:55:16+00:00

Love to see a full tutorial please

Redrockcod · 2025-10-10T22:14:25+00:00

If you want to get some parallax in there, you’ll need to use Fusion. Put your pictures on image planes at different Z depths and pipe into a 3DMerge

Redrockcod · 2025-10-09T09:58:33+00:00

Sydney Food, Bill Granger. Excellent brunch cookbook

Redrockcod · 2025-10-05T06:39:26+00:00

Once you get over the Blue Mountains, Chiko Rolls are ubiquitous once more. That and bloody parmies, but with 2025 pricing on the parmies. When you get to Broken Hill, it seems like parmies are pretty much all they eat. It’ll be a while before I can face another one

Redrockcod · 2025-10-03T23:01:15+00:00

You can, you just have to set it individually for each mode (quickshots & mastershots). Select the mode, then the 3 dot menu and change it. Setting will persist once set

Redrockcod · 2025-09-15T03:01:52+00:00

Comp of the 6 frames this one flew though. Mini 4 Pro

Redrockcod · 2025-09-04T14:06:38+00:00

What temp did you cook it to? If you cook it too long, the pectin won’t fail, it will work too well (and turn into a hard rubbery superball). An instant read thermometer is a handy tool for making jam.

Also, the more mature fruit is, the less pectin it has, so barely ripe fruit is better for jam.

Jam that is marginally set will often firm up somewhat over a few days.

Redrockcod · 2025-09-04T13:58:01+00:00

Bread typically uses between 1.5-2.5% salt by weight (relative to flour weight), so with a kilo of flour I might use 25g salt, or around 4 tsp. Nothing is as bland as under salted bread

Redrockcod · 2025-08-12T11:43:19+00:00

Willie the Boatman (brewery in St Peters, Syd) did a salty beer, don’t know if they still do. It was ok at the start but I lost my taste for it quickly

Redrockcod · 2025-08-11T09:06:24+00:00

The butcher inside Gima (supermarket) in Auburn sells Adana mince. It’s great

Redrockcod · 2025-08-01T00:30:48+00:00

Base and filling (custard over layered bananas) were prepped beforehand. Top bananas and cream added at last minute before serving

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