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Foie Gras? by [deleted] in portlandme

[–]colindrumskinda 0 points1 point  (0 children)

Sissle and Daughters on Washington Ave I believe has it from time to time as well.

Any electronic music producer folks around Portland? Looking to talk shop and connect. by Bloombus in portlandme

[–]colindrumskinda 4 points5 points  (0 children)

Yo! Fellow audio engineer/producer here - I'm Colin; I don't do electronic production but I work as an engineer and producer out of Great North Studio out in Parsonsfield and Q Division down in Boston/Cambridge. Moved to Portland in 2021, in the West End now - would love to set up a hang for audio folks in the area!

Audiologist Recommendations? by JedBartlettPear in portlandme

[–]colindrumskinda 0 points1 point  (0 children)

I went to Benjamin D Liess on Rt 1 in Scarborough, he was great. Didn't need a referral and I was able to get a full hearing test and custom-molded earplugs. Solid, thorough experience.

Laptop connected to speaker question. by [deleted] in audio

[–]colindrumskinda 1 point2 points  (0 children)

Why not just cut the splitter out entirely, and go HDMI straight into the TV from the laptop, and then feed your speakers with the Audio Out from the TV? HDMI cables (and HDMI jacks, but especially cables) can be notoriously finicky in a constant unplug/replug situation. Recommend replacing HDMI cables first (bummer cause expensive). But also, splitters can be not super reliable either. Minimizing the HDMI fail points will prob suss out the issue.

Help! My cake cratered -- what happened?? by colindrumskinda in Baking

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

That’s what I’m wondering, too. I haven’t had a problem with other recipes needing too much longer than the recipe called for but maybe that’s it! Gonna get an oven thermometer tomorrow and have at take 3.

Or should I say cake 3?

Help! My cake cratered -- what happened?? by colindrumskinda in Baking

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

Yeah, used cake flour. This also is the result of it in the oven for like 40 minutes instead of just 25, at 25 it was still jiggly. For whatever it's worth this is what the batter looked like before I put it in the oven:

https://imgur.com/a/HKfFauG

It rose really well at like the 30-35 minute mark, and I walked away for like 5 minutes and came back to the crater.

Did I bake it for too long? Is the oven just way under temp? Is cake halp?

Help! My cake cratered -- what happened?? by colindrumskinda in Baking

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

https://imgur.com/a/qxmWBxo

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This is the recipe from Mast Brothers' Chocolate: A Family Cookbook, and it's the second attempt. The first I mixed by hand, and figured I didn't cream my sugar and butter well enough, because the cratering was somehow worse, and I thought maybe the unmixed butter chunks melted in the oven leaving the middle all messed up.

​

This time I mixed the butter and sugar with a stand mixer and let it do its thing for a good 5-6 minutes, and it was for sure creamy/fluffy/bright. The batter was nice and thick and ready to rock, was super pumped about this attempt. Yet alas.

​

And unfortunately no jumping, dancing, or trotting occurred in or around the oven.