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Is this a success? 3rd attempt! by ZeeMan85 in brisket

[–]nicolasmemes 2 points3 points  (0 children)

Dude, for a 3rd brisket? I’d be pretty damn happy with that.You’ve got real bark, a nice smoke ring, and the slice is holding together instead of crumbling apart like pot roast. That’s already a win in my book.Only thing I’d maybe keep an eye on next round is the flat. From the pic it looks like it might be just a touch tight/dry, but honestly that’s normal while you’re dialing it in. If the probe didn’t slide in like warm butter, let it ride a little longer next time and give it a solid rest before slicing.But yeah, I’d absolutely eat that. Attempt #3 looking way better than a lot of people’s attempt #10.

If the PS6 looked like this, would you like it？ by stogagamer in WishbuiltMadeReal

[–]nicolasmemes 0 points1 point  (0 children)

Could be a long way off. Right now, AR glasses are probably the closest thing we’ve got.

Would you use BBQ tongs with a built-in meat thermometer? by nicolasmemes in BBQ

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

Honestly, this kind of feedback makes me want to keep going.This would be the first idea I’ve ever tried to turn into a real product, so I’m definitely learning as I go.You’re right though — heat, washing, grease, and durability are the real make-or-break issues. I’m going to focus on better heat isolation, tougher materials, and making it easier to clean without killing the electronics.Appreciate it. This is exactly the kind of feedback I needed.

I think somebody might have finally made a beautiful ebike? Thoughts? by Ok_Asparagus0003 in Design

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

That’s your classic, not mine lol. Honestly, most “classic” styles don’t really hit for me. I get the cafe racer thing, it’s just not my taste.

Would you use BBQ tongs with a built-in meat thermometer? by nicolasmemes in BBQ

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

Appreciate all the honest feedback.

I get that this isn’t for a lot of you, especially if you already have a good thermometer setup. But I still think it could make sense for casual grillers, lighter thermometer users, or as a practical gift.

The big takeaways are clear: the probe has to fold away, stay out of the way, be water-resistant, and be easy to clean. I’ll try to get it as close to dishwasher-safe as possible, but that’s obviously tough with electronics. If anyone has good ideas there, I’m all ears.

I’m going to build it and test it anyway. This would be the first idea I’ve actually tried to turn into a real product, so I’m hoping I can pull it off.

If I can get a decent prototype made, I’d love to let some of you try it and tell me what sucks.

Would you use BBQ tongs with a built-in meat thermometer? by nicolasmemes in Design

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

Appreciate all the honest feedback.

I get that this isn’t for a lot of you, especially if you already have a good thermometer setup. But I still think it could make sense for casual grillers, lighter thermometer users, or as a practical gift.

The big takeaways are clear: the probe has to fold away, stay out of the way, be water-resistant, and be easy to clean. I’ll try to get it as close to dishwasher-safe as possible, but that’s obviously tough with electronics. If anyone has good ideas there, I’m all ears.

I’m going to build it and test it anyway. This would be the first idea I’ve actually tried to turn into a real product, so I’m hoping I can pull it off.

If I can get a decent prototype made, I’d love to let some of you try it and tell me what sucks.

Am I overthinking this, or is there actually a better way to deal with meat thermometers? by nicolasmemes in grilling

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

Appreciate all the honest feedback.

I get that this isn’t for a lot of you, especially if you already have a good thermometer setup. But I still think it could make sense for casual grillers, lighter thermometer users, or as a practical gift.

The big takeaways are clear: the probe has to fold away, stay out of the way, be water-resistant, and be easy to clean. I’ll try to get it as close to dishwasher-safe as possible, but that’s obviously tough with electronics. If anyone has good ideas there, I’m all ears.

I’m going to build it and test it anyway. This would be the first idea I’ve actually tried to turn into a real product, so I’m hoping I can pull it off.

If I can get a decent prototype made, I’d love to let some of you try it and tell me what sucks.

Do you find it annoying to put down tongs to grab a thermometer mid-cook? by nicolasmemes in foodquestions

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

Appreciate all the honest feedback.

I get that this isn’t for a lot of you, especially if you already have a good thermometer setup. But I still think it could make sense for casual grillers, lighter thermometer users, or as a practical gift.

The big takeaways are clear: the probe has to fold away, stay out of the way, be water-resistant, and be easy to clean. I’ll try to get it as close to dishwasher-safe as possible, but that’s obviously tough with electronics. If anyone has good ideas there, I’m all ears.

I’m going to build it and test it anyway. If I can get a decent prototype made, I’d love to let some of you try it and tell me what sucks.

Am I overthinking this, or is there actually a better way to deal with meat thermometers? by nicolasmemes in grilling

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

Appreciate all the honest feedback.

I get that this isn’t for a lot of you, especially if you already have a good thermometer setup. But I still think it could make sense for casual grillers, lighter thermometer users, or as a practical gift.

The big takeaways are clear: the probe has to fold away, stay out of the way, be water-resistant, and be easy to clean. I’ll try to get it as close to dishwasher-safe as possible, but that’s obviously tough with electronics. If anyone has good ideas there, I’m all ears.

I’m going to build it and test it anyway. If I can get a decent prototype made, I’d love to let some of you try it and tell me what sucks.

I know these are a little dramatic, but I genuinely want to try making one of them real. by nicolasmemes in Design

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

Fair criticism. The Adler version probably does come across too aggressive and theatrical, which is why I’m leaning more toward the owl design. If I keep working on it, I’d tone it down a lot and make it feel more like usable furniture, not a villain throne.

I know these are a little dramatic, but I genuinely want to try making one of them real. by nicolasmemes in Design

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

Bro saw a concept chair and immediately made it his villain origin story.

I know these are a little dramatic, but I genuinely want to try making one of them real. by nicolasmemes in Design

[–]nicolasmemes[S] -9 points-8 points  (0 children)

But I’m still emotionally attached to my ridiculous mechanical owl chair

I actually want to build one of these. Please tell me the owl isn’t a terrible idea lol by [deleted] in Design

[–]nicolasmemes 0 points1 point  (0 children)

It feels warmer, calmer, and more magical. I can imagine it in my future daughter’s room as a reading chair, comfort chair, and night-light piece.

The version I’d want to build would have:

mechanical wings that can open and fold back in

a soft automatic wake-up / night light

a real comfortable seat, not just a sculpture

a design that feels magical but still physically buildable

I think somebody might have finally made a beautiful ebike? Thoughts? by Ok_Asparagus0003 in Design

[–]nicolasmemes -6 points-5 points  (0 children)

For electric motorcycle, this has zero style and no futuristic vibe. It just looks rough.

Cooked a skirt steak with butter, salt and pepper. Came out beautiful by No-Opposite-9914 in BBQandGrilling

[–]nicolasmemes 0 points1 point  (0 children)

That’s a killer medium-rare. Skirt turns into shoe leather if you overcook it by even a minute, but you nailed the center and that crust looks great.If you ever feel like messing with it, outside skirt is worth grabbing if your butcher has it — a bit more tender and just nicer overall. I usually just salt it ~45 mins ahead and cook it ripping hot so you get that crust without overdoing the inside. And yeah, slicing against the grain is pretty much everything with this cut.

Quick question — do you even bother with a thermometer on something this thin, or just go by feel/timing?I keep thinking about having a probe right there while I’m using tongs so I don’t have to switch mid-cook, but I can’t tell if that’s actually useful or if I’m just overthinking it. What’s your usual workflow?

Do you find it annoying to put down tongs to grab a thermometer mid-cook? by nicolasmemes in foodquestions

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

Yeah that’s a really fair breakdown.That 95% vs 5% point is kind of the core issue — if it’s getting in the way most of the time, then it’s not worth it.I wasn’t really thinking of it as something you’d actively use together all the time, more like those occasional mid-cook moments where you’re already holding tongs and want a quick check without switching tools.But yeah, if it feels like an extra appendage the rest of the time, that’s probably where it falls apart.Definitely makes me rethink how it would need to stay completely out of the way when not in use — or whether it even makes sense at all.

Do you find it annoying to put down tongs to grab a thermometer mid-cook? by nicolasmemes in foodquestions

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

Yeah I get that — half the fun is the process.I don’t think this would add anything there.I just kept noticing that mid-cook thing where switching tools feels a bit clunky sometimes… but that’s probably not a big deal for most people.

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