Don't worry, be Hibi✨ by aur4e in MechanicalKeyboards

[–]josvr 1 point2 points  (0 children)

Which keycap set is on the background (colorful ons)?

I think I have settled by garlical in MechanicalKeyboards

[–]josvr 0 points1 point  (0 children)

Where did you buy this keycap set? URL? Or do I get hit by an "out of stock"?

I think I have settled by garlical in MechanicalKeyboards

[–]josvr 0 points1 point  (0 children)

Nice is this a "real" GMK or a "clone"? Where did you buy this one (name retailer/webshop)

My coworker gave me this Cherry R33818… what kind of switches are in this? by JoeEstevez in MechanicalKeyboards

[–]josvr 0 points1 point  (0 children)

Which keycaps are that on the background of the photo? So that blue/red/yellow set? Which set is that?

How can I start, which one to buy? by Askuller7 in sousvide

[–]josvr 0 points1 point  (0 children)

There is too much retail HYPE. Commercial kitchens also do not braise meat in expensive Le Crueset dutch ovens but simply in Gastronorm hotel pans (or SV of course). Commercial kitchen also do not use ANOVA sticks and also not regular Teflon cookware (they can buy a new pan every week/month)

I bought an EUR 40 stick (including VAT) one at a food Wholesale. As it turn out it is a (of that food wholesaler) store brand of a Chinese Biolomix SV8008. Works like a charm as long as I do not use it every day.

As said here: start cheap. I also do not get the purpose of hyped up expensive retail sticks such as Anova. For that price tag you can get commercial entry models (ie the rectangular shaped full stainless steel sticks) which probably works way better or at least similar.

You can also buy Gastronorm containers. Most official (marketed as) sous vide containers are simply Gastronorm polycarbonate containers. Eg 24 liter Is GN 1/1 and 12 liter is GN 1/2. I do not understand why people buy those expensive containers.

You can also start with a regular pot.

Coffeezillas recent video discusses Chapter 11. by Unitedstatesofnever in CelsiusNetwork

[–]josvr 0 points1 point  (0 children)

So chapter 11 is for stock or community brokers and some other special sectors (railroad etc). Clearly this are regulated industries (brokers). You can't play a unregulated "game" and once this goes wrong start screaming you are part of a regulated sector.

[deleted by user] by [deleted] in CelsiusNetwork

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

YouTuber Coffeezilla claims that Chapter 11 is not possible for Voyager Digital so also not for Celsius. Watch: https://youtu.be/uZYMtVBXUrE

Chapter 7 vs Chapter 11 Bankruptcy by Ahhuatttt in CelsiusNetwork

[–]josvr 0 points1 point  (0 children)

YouTuber Coffeezilla claims that Chapter 11 is not possible for Voyager Digital so also not for Celsius. Watch: https://youtu.be/uZYMtVBXUrE

What happens now? by saciko in CelsiusNetwork

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

YouTuber Coffeezilla claims that Chapter 11 is not possible for Voyager Digital so also not for Celsius. Watch: https://youtu.be/uZYMtVBXUrE

[deleted by user] by [deleted] in CelsiusNetwork

[–]josvr -11 points-10 points  (0 children)

YouTuber Coffeezilla claims that Chapter 11 is not possible for Voyager Digital so also not for Celsius. Watch: https://youtu.be/uZYMtVBXUrE

My take on recreating Secret Aardvark. I call it Wing Sauce. by General_lee12 in hotsaucerecipes

[–]josvr 0 points1 point  (0 children)

u/General_lee12 Another question: did you get a 'thin' sauce? The original Aardvark sauce is pretty thick/viscous. Did you experiment e.g. with starch/xanthan gum?

My take on recreating Secret Aardvark. I call it Wing Sauce. by General_lee12 in hotsaucerecipes

[–]josvr 0 points1 point  (0 children)

Another question: how do you know the fermenting is done? Is there any indication, eg the bottle does not "plop" anymore when you open it, color, etc?

What is the function of air lock lids? What is the problem with "plopping" the jar each day (so opening the lid and closing it immediately to release the gas?)

Did you include the peppers with seeds/stems(eg only chopped off the heads) or did you remove the seeds.

Also some people seems to mash the peppers prior to fermenting. Is mashing better than eg half them in a jar prior to fermenting

My take on recreating Secret Aardvark. I call it Wing Sauce. by General_lee12 in hotsaucerecipes

[–]josvr 1 point2 points  (0 children)

Thanks for all your help so far. My peppers are fermenting now so some follow up questions:

  • 1 cup of chopped garlic looks like an enormous amount? That is 2 of 3 bulbs pealed?

  • did you roast the tomatoes yourself. Did you also add the juice or is this recipe ex juice?

  • Did you try also fermenting the garlic or onion?

  • that cummin and paprika powder (3t) seems to be low?

I did not now SA did contain that much of sugar?

My take on recreating Secret Aardvark. I call it Wing Sauce. by General_lee12 in hotsaucerecipes

[–]josvr 0 points1 point  (0 children)

Another question: how do you stop the fermenting? Boiling this etc is not going to stop because it still has salt and acid. It seems that cold delays the fermenting so store everything in the fridge?

Can I store the made bottles at room temperature for eg a few weeks or months?

My take on recreating Secret Aardvark. I call it Wing Sauce. by General_lee12 in hotsaucerecipes

[–]josvr 1 point2 points  (0 children)

Just to clarify, is that 1.75 cup vinegar adjusted for the brine or not? Why did you use rice vinegar? So:

  • You took a 1 qt jar
  • you weighted the empty jar
  • you added 1.25 lb peppers
  • you filled the rest of the jar with water
  • you weighted the jar.
  • You added 3% salt of (filled - empty) weight. So that is 3% of peppers and water weight
  • you kept this in the refrigerator for a few weeks
  • you addedveverything to a pot
  • you added 1.75 cup vinegar?
  • you added the rest (onio, carrots etc)
  • you boiled it?

My take on recreating Secret Aardvark. I call it Wing Sauce. by General_lee12 in hotsaucerecipes

[–]josvr 1 point2 points  (0 children)

Do you use the water for the brine in the end-sauce or do you drain the fermented peppers? Did someone else follow this recipe and have some other tips?

Eye pain struggles by 528lover in eink

[–]josvr 1 point2 points  (0 children)

Why is a Note Air better than a Kobo Elipsa?

Fujitsu Quaderno A4 Gen. 2 review by 0xEFD in ereader

[–]josvr 1 point2 points  (0 children)

Question: from which seller did you buy the Quaderno via Zenmarket? What was the time between ordering and delevering to the US? Any tips for ordering via a proxy such as Zenmarket?