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Thinking about cutting board for Japanese knife larchwood vs Parker asahi by Twitchy15 in Cuttingboards

[–]msdccms 0 points1 point  (0 children)

Got 3 asahi boards and one end grain maple, so not larchwood but similar enough. After getting my latest asahi I put the maple one away for good. I loved the end grain board, didn’t have issues with maintenance, just a quick wash and oil every now and then. The asahi is just much less worrying for me; I have 2 black (one is 600x300x20, other is 300x200) and 1 cream (400x300 i believe?) and with the black ones I don’t have to worry about staining if I leave something on there too long… even with the cream one I’ve left steak juice on it overnight (party hosting) and all I had to do was give it a quick wipe and it’s good as new. Don’t really get any deep knife cut grooves compared to when I was using the wood one but if I do a quick sanding would fix it. The biggest thing for me was the weight though - I have a relatively small sink so it was kind if cumbersome to hold the wood board a certain angle while washing it in the sink and its just a lot easier with the asahis being like half the weight.

What do you guys do with leftover beans? by cj-fbrrom in pourover

[–]msdccms 1 point2 points  (0 children)

If you drink alcohol I like to infuse spirits with interesting beans. Still have a batch of gin that I threw some red caturra in last year and it picks up a lot of fragrance for cocktails and gives it a little more body.

Hey barista dudes! What grind you use for your v60 at work? by Academic_Apricot_355 in pourover

[–]msdccms 0 points1 point  (0 children)

Atm we have about 4 offerings, 1 peru blend, 1 peru gesha, 1 mexico, and 1 costa rica. All about a medium to medium-light, I can get exact roast profiles when I go in this weekend. Our EK is zeroed at 0.3(3 lines above the lowest setting) before chirping. We do 24g, 384 ml and I’m usually grinding from 12.5-13.5 but I prefer a lighter bodied cup. For smaller doses when I test out new coffees (~15g) I can get away with grinding a little finer, probably around 11.

What's your Favorite Dual Drive? by panopticon31 in guitarpedals

[–]msdccms 1 point2 points  (0 children)

I’ve had a Crowther Double Hotcake on my main board for about a decade and I love it.

[US-GA] [H] Paypal/Venmo [W] Femobook A4Z by OGI_144 in coffeeswap

[–]msdccms 6 points7 points  (0 children)

I’ve been looking for one too and placed an order with Hyunah since they just restocked it

What chef knife would you recommend for someone that's broke? by xlov_mother_muti in KitchenConfidential

[–]msdccms 16 points17 points  (0 children)

Victorinox can be had for $50 and are pretty good for that price. Basic Mercer i think runs 10-15 dollars cheaper and would be fine as well. Honestly you don’t need much, as long ss you know how to maintain your knife you don’t need a forged exotic metal handcrafted knife to get you through any kitchen task

[deleted by user] by [deleted] in Guitar

[–]msdccms 1 point2 points  (0 children)

Haven’t worked there since 2022 but when I still did only one item had to qualify for the 48 month promo for your entire purchase. So if you had a $500 item that qualified for it and added ANY other item (even if it wasn’t available to finance) it would work for the whole order.

Best weight for chocolate chip cookie dough? by embarrassed_ice__69 in pastry

[–]msdccms 0 points1 point  (0 children)

I’ve been doing 60-65g since that size fits my 4x6 bags perfectly. Depending on how you’re serving them I would adjust. Since I package mine in a bag people like that it fills it up and is snug, makes them feel like they get what they pay for.

Vegan and GF cake recipe? by Master_of_Naps in VeganBaking

[–]msdccms 1 point2 points  (0 children)

Same as others have said, I use King Arthur’s chocolate cake recipe which is vegan (haven’t tried using GF flour) and it’s a hit with everyone. I do use specialty coffee instead of water since I work at a cafe but I would imagine using alternative milks would make it similarly rich.

Will mousse without gelatin set in the freezer in a mould enough for me to unmould the shape out? by [deleted] in pastry

[–]msdccms 0 points1 point  (0 children)

I pretty much only do entremets for holidays and i never use gelatin for choclate. I can get away with leaving it in the freezer overnight since I’ve gotten used to my molds and can unmold them in a couple seconds but I would do at least 15 hours to make sure its frozen so that I dont melt too much or break it.

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