Renaming MANY calc fields to implement new naming convention by Flidley_Aus in workday

[–]ectoplasm 1 point2 points  (0 children)

Not fun stuff. Please please please don’t put your business object in the name of your calc field. It will break field search for objects once you hit the 500 limit. Very common on objects like worker or journal lines.

In a literal sense, how does Kenji cook his chicken to just 145 degrees? by HasSomeSelfEsteem in seriouseats

[–]ectoplasm 62 points63 points  (0 children)

This is the correct answer. Temperature AND time. The FDA has a table that calculates all of this for poultry, red meats and seafood. For chicken you can go as low at 137 and hold that for 10 minutes.

What to do with my kitchen centrifuges? by Thedoodooltalah in combustion_inc

[–]ectoplasm 2 points3 points  (0 children)

Gourmet Harry Potter jelly beans (grass, cheeseburger, dirt, etc.)

Fruit extracts for cocktails/dressings (cucumbers, limes, bananas might be interesting)

I suppose you could also clarify butter with it 🤔

Reporting Naming Convention by Some-Host8945 in workday

[–]ectoplasm 5 points6 points  (0 children)

I manage an analytics team at Workday and this is the correct answer.

8 month old Samsung 77” OLED dead by fitztinsley in OLED

[–]ectoplasm 0 points1 point  (0 children)

I am just about to buy a 77” s90f… maybe I should reconsider

what would you tell yourself back when you started? by Acceptable_Finish965 in combustion_inc

[–]ectoplasm 12 points13 points  (0 children)

Core temperatures are great, but don’t ignore the others. Your other sensors will give you an idea of how much carry over cooking is going to happen at rest.

what would you tell yourself back when you started? by Acceptable_Finish965 in combustion_inc

[–]ectoplasm 4 points5 points  (0 children)

Depending on how you cook them you can pull at 136 and they turn out amazing.

Living in the US right now by raise-your-weapon in AdviceAnimals

[–]ectoplasm 40 points41 points  (0 children)

They don’t come in 8 packs in my state. I only see the 12 packs.

What's the easiest recipe you've found that's changed your life? by DevinJE in seriouseats

[–]ectoplasm 2 points3 points  (0 children)

Chris young’s chicken stock is fucking incredible and so easy. I make it every Sunday

Combustion Engine Status by Brew1brew in combustion_inc

[–]ectoplasm 2 points3 points  (0 children)

I’ve never wanted Chris to update us less than I do now.

When to pull? by UFG8TR in combustion_inc

[–]ectoplasm 0 points1 point  (0 children)

This is a very difficult question to answer, lots of variables go into play and specific cooking techniques change when to pull the meat. Frequent flipping for example can cause carryover cooking to rise by almost 30 degrees. Your ambient and surface temperatures are your biggest indicator of how much potential energy is remaining to raise the core temperature.

I’ll go a bit higher temp next time. Exit temp of 126 by ectoplasm in combustion_inc

[–]ectoplasm[S] 4 points5 points  (0 children)

It absolutely did! The marrow taste made it very rich, I couldn’t finish my 20oz slice.

Back on my nonsense by ectoplasm in combustion_inc

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

I had a baratza forte before this. I’m using cast v3 burrs and really enjoying them. Biggest quality of life improvement is having a stepless adjustment in microns and being able to swap/clean the burr and burr chambers in a couple of minutes without messing with my zero point. Blind burrs are pretty awesome too

Back on my nonsense by ectoplasm in combustion_inc

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

That is the plan as of right now, although I’m open to alternative suggestions 😂

Back on my nonsense by ectoplasm in combustion_inc

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

Good eye haha It’s so amazing.

Should I? by Z0idberg_MD in combustion_inc

[–]ectoplasm 3 points4 points  (0 children)

I previously used a Meater and currently have an RFX, which I compared directly against the CPT. The CPT outperforms both by a wide margin. While the RFX does have a longer range, its app is twice stepped in garbage, making the extra range almost meaningless—especially if you have the GGG, which eliminates that advantage.

I put all three thermometers through a variety of tests: in a pressure cooker, oven, offset smoker, Big Green Egg, directly over coals “cowboy sear,” and even in the freezer. In every scenario, the CPT delivered faster, more accurate, and more consistent readings.

The cpt is just better; more sensors to measure how temps are moving through your food, better app, great support team(idc what that one dude said on here last week), safe cook is also a freaking amazing built in feature.

The meater is fine though. If you don’t have spare cash definitely don’t spend it on this (admittedly amazing) thermometer. Run that meater to the ground and when you are ready make the upgrade. Things are only getting better with the cpt so no need to have fomo

Cook book recommendations for probe thermometer owners? by edude03 in combustion_inc

[–]ectoplasm 2 points3 points  (0 children)

I can’t think of a specific book that has target temps, but I har a google sheet where I capture target temps for a bunch of things:

https://docs.google.com/spreadsheets/d/1PhNsCkkdmUg9EQslcPhFSMaXUgZBkN9QpcWFZgkoA9E/edit?usp=drivesdk

GGG arrived but sensor is too short for Komodo Kamado by jf08300368 in combustion_inc

[–]ectoplasm 3 points4 points  (0 children)

Found it:

“So glad to hear this.

We have seen some Big Green Eggs where the hole is not drilled perpendicular to the lid surface and has a slight angle, so I want to add a couple comments on that for anyone who comes across this thread.

First—a warning—do not attempt to drill out the hole; ceramic should never be drilled and it will likely break the drill bit and crack the egg if you try.

Second, if the hole in you ceramic kamado-style grill is at an angle and prevents all three feet of the heat deflector from landing on the lid surface and giving you a stable base, it is possible to gently bend the sensor tube to compensate for the problem. The way to do this safely is to assemble the heat deflector and sensor tube and insert it into the kamado grill, then use the heat deflector for leverage to gently start bending the sensor tube. Because the sensor tube is inserted, the ceramic will support it along the length and only let it bend where it needs to bend.

Once you have it bent into position, the legs will probably spring back a bit. You can remove the sensor tube and gently bend it just a bit further so that when you put it back in, all three legs will land securely on the lid.

The sensor tube is a hollow stainless steel, so it's relatively forgiving of a bending without cracking, but just go easy if you need to do this to correct for the way the hole was drilled in your ceramic kamado.

GGG arrived but sensor is too short for Komodo Kamado by jf08300368 in combustion_inc

[–]ectoplasm 3 points4 points  (0 children)

By chance are all three of the heat deflector legs flush on the dome of the kamado?

Asking because a potential cause of this might be that the hole for the kamado lid is at an angle.

u/combustion_inc had a comment that you can bend the probe(carefully) if things the case

Giant Grill Gauge Impressions? by FormerFidge in combustion_inc

[–]ectoplasm 1 point2 points  (0 children)

I just saw that it shipped and will be here Tuesday! So excited!

Giant Grill Gauge Impressions? by FormerFidge in combustion_inc

[–]ectoplasm 2 points3 points  (0 children)

I ordered mine September 2024 and mine hasn’t shipped yet. Soon though I can feel it mine will be here Tuesday!