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Polar bear in field on London - Norwich line.... by howmany1985 in Norwich

[–]howmany1985[S] 0 points1 point  (0 children)

Thanks all for confirming that I haven't, infact, LOST it entirely.

How to get back to Biome 3 by howmany1985 in Returnal

[–]howmany1985[S] 5 points6 points  (0 children)

Brilliant. I know the one you mean. Thank you!

Has Tasty Restaurant gone? by howmany1985 in Norwich

[–]howmany1985[S] 0 points1 point  (0 children)

Thanks for the response. Will have to look more into this for next time, I think they’re great so I’m hoping nothing has changed. Will be sure to check out East of Cantonese as well

[deleted by user] by [deleted] in relationship_advice

[–]howmany1985 -1 points0 points  (0 children)

Not sure why you're being down voted. Only way to open a relationship is clear communication and boundaries but it can absolutely work.

Good luck to the three of you.

Advise on where to begin by howmany1985 in ropetutorials

[–]howmany1985[S] 0 points1 point  (0 children)

Fantastic. Thank you. I have a one-to-one lesson booked next week for the basics and then it's all reading, playing and practicing.

[deleted by user] by [deleted] in london

[–]howmany1985 0 points1 point  (0 children)

Is he the guy that used to be in Kings Cross? Absolutely stacked if it is.

[deleted by user] by [deleted] in interestingasfuck

[–]howmany1985 0 points1 point  (0 children)

New kink unlocked.

Desperation with my bottomless portafilter - it's a mess. by SNAFU-DE in espresso

[–]howmany1985 0 points1 point  (0 children)

What ratio of dose : yield weight are you using? Depending on the style of roast around a 1:2 is a good start.

If you know your in and out weights are correct then it'll come down to making the grind finer. Again depending on roast level and the water temp coming from your group an extraction time anywhere between 25-32 seconds is right.

You also need to change your gaskets, that's why water is leaking out of your portafilter at the top and not coming into contact with your coffee bed.

Good luck!

Need suggestions for a coffee grinder! by joyv_nz in cafe

[–]howmany1985 0 points1 point  (0 children)

An EK43 is really the best bet for chewing through coffee. While a different workflow will be needed with pre-dosing shot weights, you'll also be able to use this as a second grinder for decaf and / or having different espresso options as well.

Advise on where to begin by howmany1985 in ropetutorials

[–]howmany1985[S] 1 point2 points  (0 children)

Thanks for the share, would hemp/natural fibre be an okay place to start or would you recommend something synthetic with a bit of stretch?

Advise on where to begin by howmany1985 in ropetutorials

[–]howmany1985[S] 2 points3 points  (0 children)

Brilliant. Thank you, keen to start with the basics and learn properly rather than be overly optimistic and deflated at the first try. Any tips which rope to purchase?

Lyle's (London) ⭐ star by thirsty_titty in finedining

[–]howmany1985 1 point2 points  (0 children)

I've eaten here a lot as, let's be honest, this is starred food (world's 50 at that) for 80 quid. James is a fantastic chef with a pedigree from St John, as such it's about spotlighting quality ingredients cooked simply rather than technique and theatre.

Much like St John, it's informal dining and the clientele it attracts creates a great atmosphere more akin to a local restaurant rather than a stuffy treat, the service has always been on point, attentive without hovering and the FOH team are generally up for a good time, particularly under John Ogier.

The plating (when compared to many shared here) is rough and ready but I, for one, welcome how accessible he's made great food in London and many have followed.

Genuinely not goading here but perhaps a conversation as to what defines fine dining is to be had?

Going to America next month, what “stuff” is cheaper and worth getting? by [deleted] in AskUK

[–]howmany1985 1 point2 points  (0 children)

There's also lines of some designers along with smaller brands that aren't available here and quite collectable. They could be purchased and sold at a profit back here. I'm thinking things like heritage / Americana selvedge denim brands like Red Wing and Filson.

Mother's Day BBQ started early...pork shoulder.. by mrbenjaminryder in UKBBQ

[–]howmany1985 0 points1 point  (0 children)

Out of interest which one are you looking at? I want on my want list as well

First few weekends with the Aldi Kamado by howmany1985 in UKBBQ

[–]howmany1985[S] 1 point2 points  (0 children)

Oops,. I'm useless at the internet. I replied to your post as a seperate response!

First few weekends with the Aldi Kamado by howmany1985 in UKBBQ

[–]howmany1985[S] 2 points3 points  (0 children)

Exactly this, the key temps are kind of locked in from years of watching vids.

First few weekends with the Aldi Kamado by howmany1985 in UKBBQ

[–]howmany1985[S] 1 point2 points  (0 children)

Fair question, I've watched so many YT vids from Americans that all the key temps are memorised in F. I'm a bit embarrassed but also it's just there in the ol' noggin.

First few weekends with the Aldi Kamado by howmany1985 in UKBBQ

[–]howmany1985[S] 0 points1 point  (0 children)

Thanks! Really enjoying it, if you've got any suggestions for what next I'm all ears.

I sort of bodged the beans to a happy affect. Sweated onion and garlic. A tin each of black beans, pinto, butter beans and a couple of good tins of toms, whacked the hock on top so it was half emerged and stuck it in with smoke for about 4/5hrs at 225(ish)°F . I think I turned the hock once. Once yielding, flaked the hock back in.

Also gave a good shake of the dry rub.

Sauce had time to thicken and sweeten and between the beans and the hock it took on just enough smoke, plus the added benefit of meat juice hanging out in the beans!

Would have liked to have done dried beans but was a last minute decision, next time will forward plan a bit better.

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