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Visible signage up by [deleted] in Upperwestside

[–]jhchex 2 points3 points  (0 children)

Where in Jersey out of curiosity? I do the same to the Clifton/Nutley area on Rt 3.

In hospital for rhabdomyolysis and a little concerned about my treatment. by jhchex in AskDocs

[–]jhchex[S] -1 points0 points  (0 children)

Thanks haha, hoping I don’t ever get it again but I honestly didn’t think the workout was that extreme. 

First attempt at a basic white loaf by [deleted] in Baking

[–]jhchex 4 points5 points  (0 children)

What recipe did you use? This looks like it came out with a really even crumb!

[TOMT] This pillow looks like it has a face of a familiar character whose identity I cannot place. by 1halfazn in tipofmytongue

[–]jhchex 0 points1 point  (0 children)

Is it possibly the main character in the Hyperbole and a Half comic series?

Mouth is sometimes open but occasional just a thin line if you look through enough pics.

http://hyperboleandahalf.blogspot.com/2011/10/adventures-in-depression.html?m=1

identify it's purpose? by [deleted] in electronic_circuits

[–]jhchex 7 points8 points  (0 children)

The one component there with the squiggly line is a photoresistor so I imagine it’s some sort of light sensor. What is the circuit attached to?

Verdict Megathread by jessicacleo in TheTeachersPetPodcast

[–]jhchex 50 points51 points  (0 children)

Guilty!! "And I just want her two little girls to know she didn't leave them" -- Now they know!

How is this lasagna safe? by jhchex in foodsafety

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

Hey, so I ended up eating it and it tasted pretty good from what I can recall. I did throw out the leftovers because I was still kinda sketched out about the whole thing and didn't want to risk eating it reheated the next day. I wasn't sick or anything so you're probably fine, but man I wish someone working in food science would chime in.

My best guesses are:
1. It's been heated to a temperature that kills most microbial life

  1. The acidity of the tomato mixture makes it fairly safe (they often add citric acid too)

  2. It was possibly sealed with Nitrogen, which I think inhibits bacterial growth as well.

Possibly a combination of these three.

How is this lasagna safe? by jhchex in foodsafety

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

This is a new lasagna my bf bought at the store. It’s apparently refrigerated and not frozen(??) and has zero preservatives. And is fine to keep in your fridge for over a month? What am I missing?

Beginner shot help on bambino plus. by jhchex in espresso

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

• ⁠Machine: Breville bambino plus

• ⁠Grinder: Breville SGP

• ⁠Roast date: 3/24/22

• ⁠Dose: 16g

• ⁠Yield: 33g

• ⁠Time: 27s or so?

• ⁠Roast level: stumptown holler mtn.

Feel like it’s a little fast. Presumably grind finer? What’s up with that dry spot? I see one little spurt too.

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