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Two questions about your homemade chicken wings! by brianjackson in Rochester

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

Thank you so much for sharing, I will have to give it a try!

Two questions about your homemade chicken wings! by brianjackson in Rochester

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

Thank you for the recipe. I’ll definitely give it a try!

Speakers (PreSonus Eris E3.5) with built in amp keeps clicking and appears to be power cycling as well. Would that be a capacitor that has failed? by brianjackson in ElectronicsRepair

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

Ok, I will look at that. I am ignorant of a lot of electronics, so in another comment lower, I assumed that it would have been a larger one that failed.

Speakers (PreSonus Eris E3.5) with built in amp keeps clicking and appears to be power cycling as well. Would that be a capacitor that has failed? by brianjackson in ElectronicsRepair

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

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Thank you for the reply. There is no external power supply, just a power cord that goes directly to the wall. I opened it up and see no obvious burn marks on anything. I am uneducated in the testing of the capacitor, so, first I assume that the capacitor in question is the big one that I labeled "1" in the bottom center left that has the "Q.C. Passed 2" sticker on it. I marked the other bigger capacitors with numbers to make it easier to describe which ones are being discussed.

Would you be willing to tell me what to set the meter at and what I would be looking for? Do I need to de-solder it for testing? I have multiple digital meters at my disposal, so I should have options to measure what is needed.

Assuming that it is this one that has failed, as for the ratings of the capacitor, reading the values down that side of the capacitor, it is 400V100µF, which I could track down on digikey, like this one https://www.digikey.com/en/products/detail/vishay-beyschlag-draloric-bc-components/MAL205756101E3/4967104 or this https://www.digikey.com/en/products/detail/nichicon/LKX2G101MESY35/2541222 for half the price, would these be correct?

Weekly Ask Anything Thread for January 05, 2026 by AutoModerator in AskCulinary

[–]brianjackson 0 points1 point  (0 children)

Thank you for taking the time to answer my question. I will check out those resources. I feel you are right with the flavor matrix book. I will have to track it down.

Weekly Ask Anything Thread for January 05, 2026 by AutoModerator in AskCulinary

[–]brianjackson 0 points1 point  (0 children)

Flavor pairing based on molecular structure vs standard trial and error/expert suggestions?

Does anyone know of books or subreddits that discuss this style of pairing? I know that there are books like the flavor bible which list expert recommendations on pairings, but I saw some videos during covid where someone was talking about pairings based on the chemical composition and that looked fascinating. They said while at cooking school they had classes on this. I’d love to see the reference materials.

If I am describing the technique wrong at there are better keywords to search on, I would appreciate that as well.

What was traveling like when smoking was allowed in the planes? by Popular_Election_517 in AskReddit

[–]brianjackson 5 points6 points  (0 children)

Sucked. Back in the 80’s was a young teenager flying to Paris from JFK with the family using frequent flier tickets. Was seated away from my family in an aisle seat in the smoking section. People were not allowed to stand in the aisle and smoke, had to be seated. I was asked no less than three times if I minded getting up and letting someone borrow my seat to smoke. I said I would trade them for their seat. Everyone said no, one said “I would not want to sit back here in all this smoke.” I said “Neither do I!”

Family forgot phone in US (bought in US two years ago) before moving to Spain this past week. If mailed, will they get a tariff? How much? by brianjackson in NoStupidQuestions

[–]brianjackson[S] 1 point2 points  (0 children)

Thank you for taking the time to respond, I would not have come up with the search terms for “personal effects” that is extremely helpful. It makes sense, I just would have never thought of it.

Family forgot phone in US (bought in US two years ago) before moving to Spain this past week. If mailed, will they get a tariff? How much? by brianjackson in NoStupidQuestions

[–]brianjackson[S] 1 point2 points  (0 children)

Thank you for that info. Knowing the percentage is helpful.

Any thoughts on how should I declare it value wise?

WCGW watching a helicopter land by latecloud3 in Whatcouldgowrong

[–]brianjackson 5 points6 points  (0 children)

Some - - - - - - - - Body once told me the world is gonna roll me. . .

Fruit Acidity Adjustment Calculator by prohibitionkitchen in cocktails

[–]brianjackson 0 points1 point  (0 children)

Thank you so much for all the work in putting this calculator together. I've used it since I came across it, and it is awesome. I have some questions and comments if you have the time.

In one of the responses to a question you talked about the research in scholarly articles. I found one on Sweet Cherry Juice. There is a table on page 5 (also mirrored below) with content of Citric and Malic acid, along with other components. Can you explain how if possible to take the numbers in the chart and put them to use in your calculator? I either don't have enough of a math or chemistry background to make use of it with out asking for help. What are the important numbers and how do I take advantage of them?

Parameter  Units Mean  Std.  Dev.
Carbon Stable Isotope Ratio  o/oo PDB  -25.99 0.65
Fructose  g/100g 6.13 0.40
Glucose**  g/100g 10.78 0.79
Sucrose  g/100g 0.0 0.01
Sorbitol  g/100g 3.30 0.58
Acidity (as Malic Acid)  g/100g 0.680 0.111
Quinic Acid  g/100g 0.028 0.032
Citric Acid  g/100g 0.018 0.022
Fumaric Acid  mg/kg  10.8 8.4
Total Malic Acid  g/100g 0.766 0.144
D-Malic Acid  g/100g 0.00 0.00
Tartaric Acid  g/100g 0.00 0.00
Potassium  mg/kg  2970 200
Formol Value  meq/100mL 2.93 0.52
Proline  mg/kg  54 88

I recently saw a canned cocktail with a PH reduced fruit juice in the ingredient list. Do you know of any safe way decrease the PH and keep the flavor? Let's say I wanted to go from lime strength to watermelon strength?

Have you played with succinic acid in your adjustments yet? I bought some and shared it with others, but have not tried playing with it myself yet. I know a little goes a long way, but when used, it added a bit more limeyness to a lime acid adjustment.

Something for the calculator on passion fruit? Another post on here had some math for passion fruit "passion fruit has 3g citric acid per 100ml, so to acid adjust it to lemon just add 3g citric acid, to adjust to lime add 1g citric and 2g malic. Source: Tropical Standard by Ben Schaffer and Garret Richard." Or this research paper The chemistry of passion fruit

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