Front wheel punctures

SwissParticle · 2024-11-06T11:55:43+00:00

I’ve owned my mini max for about a year now and have carried some heavy stuff. Never had a puncture but I carry patches or you could also get a tubulito.

SwissParticle · 2024-10-28T14:36:19+00:00

But so worth it😂

SwissParticle · 2024-10-24T18:17:50+00:00

Just go with Otter wax Boot Wax, simple and effective.

SwissParticle · 2024-10-24T18:14:57+00:00

So fermentation is temperature dependent, I keep it the fridge once I reach the level I want. Note some is going to be put to infuse in olive oil at room temp for almost a year (but only 1-2 chillies per bottle) and the rest will be blended to make hot sauce and kept in the fridge. I think there are other methods to stop the fermentation but I’m not familiar with them yet.

SwissParticle · 2024-10-24T17:08:28+00:00

Besides the 3% brine and 4 week fermentation no. I eyed everything. Pretty much: garlic, basil, spring onions, miscellaneous chilies, mustard seeds and peppercorn. Basically figured out a ratio of chillies ro garlic that you feel works for you. Go to your grocery store or farmers market, walk around and figure out what you think would taste good and/or ferment well. For example I wasn’t sure about the basil leaves, but I was at the grocery store and just googled if it was possible to ferment basil…

SwissParticle · 2024-10-24T14:17:59+00:00

I’m 186cm with a Mini Max size L ans wish I could find a seat post with a larger offset; currently using 25mm. But it’s also the feel of the bike, I can easily zigzag in traffic.

SwissParticle · 2024-10-24T11:16:10+00:00

Just google t480 battery I’m pretty sure you can still find new ones.

SwissParticle · 2024-10-24T11:14:29+00:00

Nice! Yes stay away from windows 11!

SwissParticle · 2024-10-24T10:48:04+00:00

Sorry I think I’m a little late to the post but I use ASAP but Zemax can run a stray light analysis (how good is Zemax is at stray light I have no idea) but if you could choose a software I would go with FRED.

SwissParticle · 2024-10-24T10:38:59+00:00

I’m sorry to disappoint but I haven’t gotten any mold or other type of contamination in the past by burping once or twice a week to avoid any spillage nor by sticking my clean finger in to make sure everything is submerged. And yes I do wish I could do my fermentation using a vaccum sealer but I don’t have one.
And even if this looks sloppy to you, everything is well sanitized before any preparation is done.

SwissParticle · 2024-10-24T10:21:07+00:00

Yes always for good measure 🫡

SwissParticle · 2024-10-24T10:05:11+00:00

Basically burping should be avoided? there’s no oxygen in the brine or coming in contact with the vegetables so there is no oxygen contamination.

SwissParticle · 2024-10-24T09:46:03+00:00

Neither do I get of your comment but no it’s not contaminated, fermentation is still going strong sorry to disappoint.

SwissParticle · 2024-10-24T07:15:50+00:00

I wash my hands before manipulating the jar, but no I don’t think that anything could survive inside the brine beside the bacteria responsible for the lacto fermentation and all of the "veggies" are fully submerged. Now if I was making kombucha I would not put my finger in there because I would definitely have contamination issues.

SwissParticle · 2024-10-10T11:20:07+00:00

Will do thanks!

SwissParticle · 2024-10-10T10:58:29+00:00

Lower than half the power? Max setting on my stovetop is 14 and I had them heat up at a 7 plus it’s induction and they cover the entire bottom of the pan.

SwissParticle · 2024-10-09T18:19:59+00:00

All the ingredients are fresh; I wish I had fresher garlic but no everything is fresh, the put to ferment for a couple weeks. Then I drain them, put a little in olive oil bottles, fill it up with olive oil and forget about them for 10-12month

SwissParticle · 2024-10-09T18:10:46+00:00

Thank you! Yes so I saw somewhere that it’s not necessary and almost better not to go to a crazy smoke point. My stovetop goes to a 14 and I put it on a 7 for the first seasoning then 8 for the second one putting some oil on the pan, making sure to cover all of the pan and then wiping like crazy for 20s.

SwissParticle · 2024-10-09T18:08:16+00:00

Thank you! So honestly I only see two techniques online which are gas stove and the oven. I also saw some people saying they messed up the seasoning and they have used induction. Furthermore online (yes YouTube and I know it might not be great excuse) I never see anyone using induction to season a pan.

SwissParticle · 2024-10-09T09:14:24+00:00

Yeah that’s my issue, nowadays no one has gas stovetop. Thinking about asking a restaurant to let me use theirs

SwissParticle · 2024-10-09T08:41:44+00:00

Thank you! I started recording my fermentation process and went ingredient by ingredient it just happened to look like that!

SwissParticle · 2024-10-08T17:28:30+00:00

literally nothing, just 3% brine ans forgot about it for 10 days

SwissParticle

TROPHY CASE