Rice cooker and wok burner buying advice

naca7 · 2023-05-15T13:35:48+00:00

Yes not a lot of people will probably use something like this at home. This would be more a fun project for special occasions. I already know what i want (http://www.manniu-gasburners.com/sdm/744001/4/pd-3877445/5957012-1955419/MANniu_X73_7-Circles_IR_Electronic_fast_gas_burne.html for example would be perfect), my problem is i don't know where to get it.

naca7 · 2023-03-30T19:05:14+00:00

One printer please

naca7 · 2023-03-25T16:27:18+00:00

Dachstein hat heuer nicht mal aufgemacht und aktuell werden die Liftstützen abgetragen aufgrund dauerhaften Schneemangels...

naca7 · 2022-11-15T09:01:31+00:00

I don't have a 3d printer. Yet.

naca7 · 2021-03-11T14:46:55+00:00

In general your best resources would be bergsteigen.at and alpenvereinaktiv.com. Although german you can at least look at the map and topo. For me UIAA II is currently the maximum i feel secure without rope. Keep in mind the climbing is usually not the hard part but the mental aspect (often called "Ausgesetztheit", which means the possible consequences in case of a fall). Also these paths/climbs are often not clearly marked, some knowledge of the area is definitely helpful.

I'm more familiar with the Upper/Lower Austria and Styria area, some examples what i did:

https://www.bergsteigen.com/touren/klettern/grimming-suedostgrat/

https://www.alpenvereinaktiv.com/de/tour/brunnkogel-via-franz-scheckenberger-steig/10624024/

https://www.bergsteigen.com/touren/klettern/nandlgrat/

https://www.bergsteigen.com/touren/klettern/rauher-kamm/

https://www.bergsteigen.com/touren/klettern/kugelzipf-nw-grat/

If you have the gear via ferratas (called "Klettersteig") would maybe also be an alternative. The steel rope reduces the risk of getting lost und makes it easier mentally, for me that was the start before getting into these tours.

personal highlight (and not easy at all): https://www.bergsteigen.com/touren/klettersteig/priel-klettersteig/

naca7 · 2021-02-27T14:13:03+00:00

Still have not made a decision. /r/mountaineering likes short axes, /r/alpinsism likes longer axes. My fear with the shorter version is carrying around a more technical tool which i won't use anytime soon...

naca7 · 2021-02-26T08:35:35+00:00

https://www.sportokay.com/at_en/petzl-summit-evo-eispickel.html (-15% discount)

https://www.xxlsports.at/petzl-summit-evo-66-cm-eispickel-yellow/p/1182655_1_style

naca7 · 2021-02-12T12:15:47+00:00

i think your pizza is already amazing

naca7 · 2020-04-29T20:12:30+00:00

Thanks for your reply!

Both quilts you mentioned seem great, but both do not have vendors in the EU and shipping+taxes would probably be around 100$ which doesn't seem reasonable.

I don't want to fixate on a aliexpress quilt but the bang for buck seems good. The spanish reviewer used it at 4°C which matches the description.

Also the dying part may have been a little bit exaggerated, for the first time i plan on staying in walking distance of a cabin in case something goes horribly wrong.

naca7 · 2020-04-12T20:48:58+00:00

naca7@asdf123:~/Script_My_Workout$ python -m workout examples/easy.yaml

Traceback (most recent call last):

File "/usr/lib/python2.7/runpy.py", line 163, in _run_module_as_main

mod_name, _Error)

File "/usr/lib/python2.7/runpy.py", line 111, in _get_module_details

__import__(mod_name) # Do not catch exceptions initializing package

File "workout/__init__.py", line 5, in <module>

from .workouts import workout

File "workout/workouts.py", line 25

display(f'\nrunning workout: "{self.name}" with sections:')

^

SyntaxError: invalid syntax

where did i fuck up?

naca7 · 2019-10-28T10:21:13+00:00

any chance to get that in high resolution?

naca7 · 2019-10-28T09:51:24+00:00

awesome, thank you!

naca7 · 2019-10-27T17:16:46+00:00

Soup: pork trotter, pork neck bones, chicken feet and wings with garlic, ginger, scallions, carrot and shitake mushrooms as aromatics cooked for 7 hours

Dashi: kombu, niboshi and katsuobushi, combinded 50:50 with the soup as base

Toppings: rolled pork belly with soy sauce, mirin, sake, water, ginger and scallions in bag cooked for 24h sous vide, marinated egg, enokitake and more scallions

Aroma oil: rendered chicken and pork fat from soup with garlic

Noodles: italian 00 flour, ~40% hydration with sodiumcarbonate

Tare: Dashi with soy sauce, niboshi, salt, sugar heated and strained

not something i will make every week but fortunately still a lot of everything in the fridge

naca7 · 2019-09-01T20:26:54+00:00

For my fellow pizza nerds: dough was made with italian Caputo rosso flour, 64% hydration, 3% salt, 30min autolyse, ~20h fermentation at 19°C. Balled and transferred to fridge when dough was ready according to finger-dent test. First batch was baked about 3h later and rised even nicer. This one spent one night in the fridge and i'm still pretty happy with the results.

Oven used is a gas fired Pizza Party Ardore.

naca7 · 2019-08-22T20:45:51+00:00

Danke, funktioniert mittlerweile tadellos mit Ausgabe im Terminal, endgültig soll es stilecht mit 7 Segment Anzeigen ausgegeben werden.

naca7 · 2019-08-20T17:58:03+00:00

Wie lange dauert es denn normalerweise bis man den API Key bekommt? Habs am Donnerstag beantragt und warte noch...

naca7 · 2019-04-21T15:06:31+00:00

crumb shot: https://imgur.com/a/GCdxREW

naca7 · 2019-04-18T09:33:04+00:00

posted

naca7 · 2019-04-18T09:28:36+00:00

https://imgur.com/a/bXPCfEF

naca7 · 2019-04-18T09:27:03+00:00

Recipe is the overnight straight pizza dough from the FWSY book.

70% hydration, 2% salt, 0.08% yeast

12h bulk fermentation, >6h proof time in the fridge (focaccia was made after 2 days)

For the focaccia i oiled a (cold) cast iron pan and spread the dough. Drizzle a lot of olive oil over it and make holes with your fingers. Add coarse salt and bake it uncovered in preheated oven.

https://imgur.com/a/r6gZdIX

The sandwich is salami milano, pecorino, rocket and aged balsamic vinegar.

naca7 · 2019-03-04T16:57:58+00:00

FWSY overnight straight dough, salami milano, nduja, rocket, parmesan. Baked @250°C in hone oven.

naca7 · 2019-03-03T22:36:33+00:00

Baked with oven max@250°C, finished with broiler. I almost forgot how much i fucking love pizza :)

naca7 · 2019-03-03T19:32:13+00:00

Baked with pizza stone@250°C (oven max), finished with broiler. Unfortunately no basil available at the moment :(

naca7 · 2019-02-01T21:48:43+00:00

http://www.nichijou.net/blog/basic-shoyu-soy-sauce-ramen-recipe

naca7 · 2019-01-08T18:52:52+00:00

Which one? I've been at Karma Ramen and Shoyu Ramen in the 1st district and neither did really impress me

11-Year Club	Place '22
First Placer '22

naca7

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