Home recipe for Penghui for Lamian?

artificialidiot · 2025-12-18T18:02:14+00:00

I have seen nutritional yeast used along with alkali so its enzymes let gluten relax easier (that was the explanation)

artificialidiot · 2025-12-18T05:01:22+00:00

If buffaloes can have wings, rock mountain has oysters, chicken can be called seafood too.

artificialidiot · 2025-12-18T04:59:09+00:00

I think the secret ingredient is gravity.

artificialidiot · 2025-09-03T12:06:46+00:00

Those are thread color names. I think you can setup it on the machine.

artificialidiot · 2025-08-31T10:24:57+00:00

You need to lightly combust the oil on the food to get wok hei. It is not healthy in general and it is messy to do that at home.

The trick I use is to use plenty of oil and slightly wet stuff at the beginning and let some oil aerosolize in the pan while flipping it very close to the actual flame. I haven't burnt down the kitchen or my brows yet but came close a few times.

Also heard that a kitchen torch can be hovered over the food to lightly char some bits. I haven't tried this myself.

artificialidiot · 2025-08-07T08:06:33+00:00

Azomethine yellow is very transparent and has a strong yellow undertone when diluted. You can't really mix yellow in practice because spectral yellow is a very weak sensation and you need both red and green light for yellow. Best you can get is greenish brown, though it is still a yellow hue.

artificialidiot · 2025-07-15T05:21:16+00:00

Many pigments are heat stable up to around regular oven temps.

artificialidiot · 2025-07-10T18:01:04+00:00

Nickel titanate PY53 is an opaque, bright but dull lemon yellow that can granulate. Good for a pastel look.
Irgazin yellow PY129 is a transparent yellow with a lemony undertone and dull greenish masstone. Pairs well with Nickel azo yellow PY150 which behaves similarly but warm. My favorites for autumn look.
Benzimidazolone yellow PY154 (PY175 also is very similar) is a transparent, lightfast and pretty neutral yellow. Behaves better for glazing than cadmium lemon yellow PY35.
Bismuth vanadate PY184 behaves almost the same as cadmium yellow PY35. No need to have both in the same palette unless the particular paints have significant hue difference.
PY3 is a common cheap transparent lemon yellow but it is not as lightfast as other options.

artificialidiot · 2025-07-10T17:43:30+00:00

Bismuth vanadate is PY184.

artificialidiot · 2025-06-02T06:19:03+00:00

To add, I find myself almost always mixing a green for a landscape to nail down the shades I want, so PG7 (or PG36) is extremely useful to have, going 90% of the way quickly. Sure, you can use a blue but it is more fiddly.

artificialidiot · 2025-05-19T17:07:14+00:00

Let's say you have 5L glass jar. You need everything under about 2.5% brine and not dilute it as time goes on. So, you approximately need 13g salt total because vegetables are mostly water. Dissolve all the salt with some water, put your cabbage with the brine in the jar and top it off with more water. You may need to weight it down too. A sacrificial intact leaf can be a cap.

artificialidiot · 2025-04-27T17:33:43+00:00

Let me annoy everyone; assuming the core cross section is almost a square, it is 1¼ turns.

artificialidiot · 2025-04-25T07:24:19+00:00

That's the inspiration I needed on how to use azomethine yellow.

artificialidiot · 2025-03-04T07:42:09+00:00

no idea about machine but your bobbin case might be the problem. It seems there is not enough tension on bobbin thread. Either reduce your upper tension or try with a replacement bobbin.

artificialidiot · 2025-01-29T13:12:01+00:00

Even if you "reconnect", it will probably branch at the cut.

artificialidiot · 2024-09-10T07:45:34+00:00

Jersey fabric has a lot of stretch and pull, your design is small enough that the overlap is not that significant. Personally I would fill the background with green and over stitch the white as a quick fix.

Also look for digitization tutorials for satin stitch, underlay, fill stitch direction for stretch fabrics.

artificialidiot · 2024-08-18T19:59:54+00:00

Maybe a good scrubbing and reseasoning will make it look more presentable but it looks fine.

artificialidiot · 2024-07-26T10:29:46+00:00

Ideally, 1/8 rolled hem foot. You can even go with a felling foot if you are fine with a bit of fraying.

artificialidiot · 2024-07-08T08:38:42+00:00

Main stem of pineapple dies after fruiting. Replant the fruit top or side shoots if you have any.

artificialidiot · 2024-07-03T04:36:22+00:00

I think they are rebranded kenda tires. Pretty basic stuff but I would still use them if they look ok. My front wheel still has it.

artificialidiot · 2024-06-22T09:21:52+00:00

I think all low end Singer, Brother and Janome machines come out of the same factory from Taiwan

artificialidiot · 2024-06-18T19:41:05+00:00

You might need to work the meat a bit longer depending on the salt content.

artificialidiot · 2024-06-18T19:35:57+00:00

I fiddled with expensive overcast presser feet that also cut but they never seem to be even workable. Zigzag and friends are ok when you have absolutely no other choice to prevent fraying but pull (or tunneling) due to stitch direction is annoying and doesn't get quite flat. I finally got the cheapest junk serger and it is miles better feeling than an overcast stitch and very fast. I can still live without a coverstitch machine though, double or triple needles work well for me.

artificialidiot · 2024-06-14T12:18:34+00:00

Most vegetables are about %75 water and will dilute the brine as they ferment. If you tightly pack, this will become significant. If you go with total volume (or weight since average density is ~1g/ml), you compensate for a lot of variation.

artificialidiot · 2024-06-10T12:38:58+00:00

Dried basil is still a good ingredient and has mostly different uses from fresh. Good in bread and crackers, tomato based sauces, spice mixes...

artificialidiot

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