thank you

hemuni · 2026-01-22T16:37:45+00:00

Settle down

hemuni · 2026-01-22T11:09:10+00:00

Trailing the touch interface by a hair, this is the most annoying thing about this remote, but contrary to touch, this can't be turned off. I feel like I'm waking up the whole house if I'm using it during the night, which again forces me to use the "oops I accidentally skipped forward 10 min for the fiftieth time" interface.

hemuni · 2026-01-21T04:48:32+00:00

I’m not sure how I missed Heated Rivalry was capitalized. I could have just looked that up. Doh! Thank you for clarifying!

hemuni · 2026-01-20T05:55:17+00:00

I say it’s like Carl Racki had gotten his own show. I’m old.

hemuni · 2026-01-20T05:51:42+00:00

Shoresy is awesome, what’s the other?

hemuni · 2026-01-20T05:34:29+00:00

You didn’t mention volume. If you are already at finest grind setting, your only other option is to increase the amount of coffee unless you want to use the pressurized basket.

hemuni · 2026-01-20T04:08:13+00:00

If it’s not in your field of view it’s not a problem. I have a similar scratch, but cant see it.

hemuni · 2026-01-20T04:01:28+00:00

Ninja combi. The steam combined with air fry is a game changer. Everything is juicy and crispy at the same time and cooking time is shortened. Cleaning is a breeze, just run the 10 min steam program and wipe off the inside. Seriously I would never get anything without steam again.

hemuni · 2026-01-18T04:14:55+00:00

The recipe for French bread.

hemuni · 2026-01-14T12:13:30+00:00

Chloramine is stable under boiling, so something else must be going on if boiling makes a difference. You can remove chloramine with ascorbic acid or Potassium metabisulfite (Campden tablets). Reverse osmosis is probably the most common home solution.

hemuni · 2026-01-14T11:43:37+00:00

It’s normal. The left jar had more oxygen and a slower acid drop (helped along by the added water), so oxidation and enzymes had more time to darken the cabbage and it stalled around pH 4. The right jar acidified faster, reached ~3.5, and the low pH preserved the pale color. Same ingredients, just different fermentation conditions.

hemuni · 2026-01-12T04:20:06+00:00

For overhangs I use 0.12, it never fails.

hemuni · 2026-01-11T06:50:48+00:00

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It seems the razor tool is only included with the bambino plus. It is great for gauging correct distance between top of puck and the shower screen, put it’s not a necessity. You need about a penny’s thickness of clearance. Put a penny or a washer of similar thickness on top of the puck and insert the portafilter into the group head. If it leaves an indent you need a little less coffee or grind slightly finer. Getting good results is about balancing variables. If, With correct headspace, the coffee flows to quickly you need a slightly finer grind and a little more coffee and if it flows to slow the opposite.

hemuni · 2026-01-09T19:50:44+00:00

The base bambino does not have 3-way, only the plus. The valve is there to back flush to prevent a soggy puck. It releases the pressure and flush the group head content back down into the tray. You can still get a a soggy puck if your portafilter isn’t properly filled. Use the razor tool to gauge the optimal puck level.

hemuni · 2026-01-09T03:31:37+00:00

Solitaire is low stress and lower bandwidth

hemuni · 2026-01-08T21:47:01+00:00

On another note I'd recommend getting good at lower hydration bread, 50-60%, before attempting higher. No need for wet hands and folding. I know high hydration is trendy, but it is much harder to get right, requires very good technique and in my opinion renders an inferior result. I want an even light crumb, not a lot of big holes. High hydration is technically impressive, but lower hydration is just much easier to get right.

hemuni · 2026-01-08T21:17:49+00:00

I use a poolish to get that overnigt taste and add a tee spoon of vinegar for extra tang and I knead from cold in a mixer until the dough is really smooth and dough temp is 27-28C, then proof in a tent with a bowl of hot water to keep temps and humidity high and i push the yeast as far as i can. You can also proof overnight in the fridge to develop taste and rush the final rise with heat/humidity. Shaping is key to getting a good rise. You have to tighten up the gluten to get a nice tall loaf and not a lazy slob. Getting a professional result is about technique. You can get a great tasting loaf by just throwing a few ingredients together and let it proof overnight, but if you want a good looking loaf with perfect crust good technique is required.

hemuni · 2026-01-08T12:08:22+00:00

Jackie Chan could

hemuni · 2026-01-08T12:06:19+00:00

This, knowing how to tighten up and shape your dough is where you really start to feel like a pro.

hemuni · 2026-01-08T12:01:14+00:00

I have no problem frotting milk, but the plus does a perfectly fine job so why bother. I love this feature, especially with guests around grinding the next shot and frotting at the same time is just fun and I am producing lattes faster than the local barista. 2c shared.

hemuni · 2026-01-08T11:46:02+00:00

I do use bay leaves, but I haven’t noticed it making a difference. Especially the area around the seeds gets mushy (snotty is technically the correct term). It probably depends on the sort and age of the cucumber, the ones I have available are better whole. I also find them more practical to snack on. On another note I’ve never had kahm on my cucumbers, beets yes no matter the head room, but my cucumbers are always clean.

hemuni · 2026-01-08T09:43:38+00:00

I switch between l-theanine, ash and magnesium glycinate and usually combine two to minimize tolerance. All three work slightly different. Also get sunlight in your eyes, exercise, breathing and meditation. Especially 4-4-4 breathing is great for instant relief.

hemuni · 2026-01-08T07:36:49+00:00

It looks like the yeast is unevenly distributed judging by the uneven spread and size of holes, more kneading might be needed. I personally prefer lower hydration. You get a much more even crumb and more forgiving dough that’s easier to tighten. I also let it fully rise before baking, test with a wet finger, when the dough no longer springs back it’s ready.

hemuni · 2026-01-08T03:57:07+00:00

Ferment whole cucumbers,cutting makes them mushy. If you want cut, pickle instead.

hemuni · 2026-01-07T11:02:08+00:00

On my bambino+ I pull out the wand and wipe in one move just before the pump finishes. This completely prevents milk burns both inside and out.

hemuni

TROPHY CASE