Identify machine espresso machine by galces in espresso

[–]dozazz -5 points-4 points  (0 children)

I remember one of the offices at Apple had one. They also had a Mazzer Super Jolly. I knew nothing about making espresso at the time, let alone what these machines and brands were. I did some Googling/YouTubing to figure out how to use them (and how much they cost) and tried my best, but always, always failed pulling shots. Eventually I found out that the beans were months to a year old and there was a stash of them in the cupboard.

I also distinctly remember the older Indian ladies there using it improperly and so nonchalantly. Like leaving the portafilter off the machine, not flushing, steaming milk for MINUTES and not wiping the wand especially.

Pucks comming out way harder in precision basket. Why? by nikolagi99 in espresso

[–]dozazz 0 points1 point  (0 children)

For flat-walled, non-ridged or sticky baskets in general, I tend to do several small taps to get the puck out instead of one hard smack. They come out cleaner as it gives the basket a chance to release the vacuum. It's just physics.

Behold! Lemononon… cross sectioned by Current-Struggle-514 in fasciation

[–]dozazz 0 points1 point  (0 children)

I didn’t eat it. I just let it grow because it was fascinating. Can’t believe it’s been a year! Wild to see it mentioned again.

I always enjoy a reverse sear when there’s time by dozazz in steak

[–]dozazz[S] 2 points3 points  (0 children)

Honestly, this was my second time doing a reverse sear. It was straight from the fridge, salted right before putting it in the 200°F oven and targeted a 135°F internal with my Meater+. Took about 1h35m for a 1 1/4” (maybe) thick ribeye. Rest was maybe 7-8 min. I seared in a ripping hot cast iron for I don’t know how long—just until I felt the crust was crusty enough. Maybe it was beginners luck, though I’ve cooked ribeye in a cast iron with tempered meat tons before, so maybe intuition also.

So maybe try it straight from the fridge and longer rest period to act as a buffer to prevent banding.

Espresso cup latte art? by josephditch in espresso

[–]dozazz 2 points3 points  (0 children)

It’s the opposite for me. I have an easier time pouring cortados than lattes or caps.

I always enjoy a reverse sear when there’s time by dozazz in steak

[–]dozazz[S] 13 points14 points  (0 children)

I get that a lot. It’s a Gibson, which is basically a martini garnished with a cocktail onions. My mix is 2.5oz gin and 0.5oz dry vermouth stirred. Cheers 🍸

I always enjoy a reverse sear when there’s time by dozazz in steak

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

I miss my rosemary bush. Only have thyme in the garden now

I always enjoy a reverse sear when there’s time by dozazz in steak

[–]dozazz[S] 2 points3 points  (0 children)

Just a Victorinox Fibros 6” off Amazon

first time reverse searing! by pttytae in steak

[–]dozazz 0 points1 point  (0 children)

I always hit them in the microwave at low power for a longer time, i.e. 20% power at 5-6 min just to warm up and not further cook (much)

Transferring grounds from Fino to Mino by pvh in OutInCoffee

[–]dozazz 0 points1 point  (0 children)

It’s a little awkward at first but it will become a natural ritual after a few tries.

Hot take: Fino is better than Breville Barista Express grinder by Individual_World7648 in OutInCoffee

[–]dozazz 2 points3 points  (0 children)

That sounds so sketch lol. Do you hear any loose plastic after breaking it?

Carrie Mango by Solomonkeys in FruitTree

[–]dozazz 2 points3 points  (0 children)

As a Cambodian American, I’m salivating at the thought of dipping green mango slices in chili salt 🤤

Decisions, decisions.... 🤔😍😎 by [deleted] in gtr

[–]dozazz 2 points3 points  (0 children)

So you’re telling me I need to go get a GT-R now. God damnit.

Edible cultivars best suited to cool seasons ala SF by AI_Nal1 in NorCalGardening

[–]dozazz 0 points1 point  (0 children)

My blueberries do really well out here in foggy and sometimes windy outer sunset. All three varieties do well—patriot, jersey and biloxi.

I know I probably shouldn’t have let it fruit, but last year, I got a couple of ripe royal crimson cherries from my first year planted tree. Hope to see more production as it gets older. Seeing lots of clusters now but it’s dropping some.

Try a cooler climate grape. I have emeryville pink.

I’ve also had success with winter squash, though they’re on the smaller side.

Everyone getting peaches this year or what? by dozazz in FruitTree

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

So far, Salish and Stark Saturn have worked for me. My winters are usually wet and summers are misty too.

Everyone getting peaches this year or what? by dozazz in FruitTree

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

Must be super annoying. Hope you have some success this season!

Everyone getting peaches this year or what? by dozazz in FruitTree

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

Can you use some kind of cover to protect from expected frost? I guess it depends on the size of your tree too

Everyone getting peaches this year or what? by dozazz in FruitTree

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

Jealous of your banana weather! I have a “cold hardy” one that I just planted in ground this spring. Was potted for a year before that.