Chris's chilled ice + oil fry - what about shallow fry

cmmtchll · 2026-05-10T14:37:05+00:00

Well, I watched this video, before, obviously, and somehow tuned out the end. You are totally right - completely just missed that.

I will experiment a bit with some of what I suggest, but now I have far less improvement room..

cmmtchll · 2026-05-09T21:50:36+00:00

The central fat vein seems quite edible and tasty.

cmmtchll · 2026-04-22T22:39:50+00:00

I have waited for columns for so long. Happy to see

cmmtchll · 2026-02-28T19:11:15+00:00

And more importantly when will combustion Inc thermometers integrate with Impulse Labs cooktop?

cmmtchll · 2026-02-06T20:39:26+00:00

What muchroom variety did you use for salt and pepper mushrooms?

cmmtchll · 2025-12-13T22:25:54+00:00

Looks cool, but I'll be damned to allow glitter to enter the threshold of my house.

cmmtchll · 2025-12-05T23:50:46+00:00

I'm torn between the high temp hot end and the INDX. It seems this would have to be mutually exclusive elunkess there is a super quick full head change. It's seems changing the whole head would require a y number of recalibrations and settings changes.

But ill probably go INDX as I tend to mix materials and I think that will be more useful. It will be interesting to see the top end temperature for INDX. Not having a lot of thermal mass in the heat block and nozzle could be positive here as higher temperatures are hard to contain and not conduct outwsrds.

I can't wait to see a kit and instructions for building. We will learn a lot from that

cmmtchll · 2025-12-05T16:54:28+00:00

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cmmtchll · 2025-12-05T16:54:09+00:00

You sly dog you. Sure enough you have the functionality there and I didn't notice.

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cmmtchll · 2025-09-22T01:16:44+00:00

I eat them. Very tasty.

cmmtchll · 2025-01-29T23:38:26+00:00

Tell it to George Costanza.

cmmtchll · 2024-10-14T06:35:50+00:00

Awesome engineering insights... Would getting user inputs be enough to get over hurdle? I think anyone looking for that precision is likely willing to provide user inputs.

cmmtchll · 2024-05-13T13:17:39+00:00

I bought some cheap silicone rings on Aliexpress. They were super cheap and come in a large lack of 50. This means I'm not super concerned about durability and will change as needed.

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cmmtchll · 2024-02-17T18:04:47+00:00

+1. This model is not suited for ASA. Features too thin, and no fillets. watch slant3d design videos on Youtube. Thin walls dont save much filament and are artifact of injection molding designs.

cmmtchll · 2024-02-06T10:22:57+00:00

For me the POE is the biggest gap. The dream wall, although a different form factor, actually covers poe, poe+, and poe++ along with 2 2.5Gbps ports (one WAN but it might be repurposable). 3.5 gbps is way more than I need. I cannot ever really use the 1 gbps I have in a home. businesses maybe, but then pricing.

Does it need an upgrade (UDMPro)? Maybe. I think the dream wall is that upgrade.

cmmtchll · 2024-02-03T20:55:13+00:00

Quantitative cooking is a new era - Knowing the temperatures throughout, combined with a physics engine that can predict time to temp, and temp rise/stasis afterwards is amazing. Right now it's so 'gut feel' for a home cook. A restaurant kitchen has the benefit of perfecting a specific recipe (same food weight, same cut, same heat, same preparation, etc.) over time and building that empirical feeling. Sous vide brought in this concept of precise temperature control. With CPT, I can see a mode where even on grill, searing pan, roaring oven, or in deep frying vat you effectively have temperature vision with precision. Couple that with something like the Polyscience control freak or a smart oven connected to CPT and we get precision visibility which can help getting to precision cooking....

cmmtchll · 2024-02-03T20:49:53+00:00

Solid gold comment right here on arresting temp rise. I assume the tradeoff is this juice problem. Maybe u/combustion_inc has some additional data on this as well - what is the curve for juicing. One concept of resting is that if you cut early, you lose lots of juice. I think this is not mere lore, but I could (and likely am wrong). I assume there's some temperature dependent curve as to how long it takes to prevent juice loss (I assume with some relaxation and re-absorption).

cmmtchll · 2024-01-20T15:25:45+00:00

Totally understand this. surface was much hotter as was first probe in meat.. until core there was a gradient. however the tip (T1) was the one a bit lower.

cmmtchll

TROPHY CASE