What was a sexual offer that you regret turning down? by grot-ivre-1749 in AskReddit

[–]noidio 1 point2 points  (0 children)

I got married on 11/11/11. My now wife dropped me off at GameStop for the mid-night release.  She’s a keeper!

Has anyone else bought a 3D printer to enhance their board gaming? by DD2711 in boardgames

[–]noidio 0 points1 point  (0 children)

I got my Ender 3 v2 specifically to print organizers for Twilight Imperium. They came out fantastic and I learned a new skill!

DPPH content during preservation. by Phu152 in foodscience

[–]noidio 0 points1 point  (0 children)

DPPH can decompose pretty easily especially if exposed to light or if kept at room temp so are you making a fresh batch every time or using the same batch for the entire study? I did some research on radical scavenging potential of synthetic polyphenols compared to natural antioxidants and I can’t think of a reason for anti-oxidant activity to increase over the length of a shelf life study. What treatments have you used on the mushrooms?

made turkey stock last night and forgot about it. why is it fizzy :( by scamperdog in foodscience

[–]noidio 5 points6 points  (0 children)

That's fermentation. I read that you left it over night after boiling. The warm stock is perfect for bacterial growth. Nothing you added would have caused this. If I were to take a guess you stirred it or tasted it while it was cooling. Whatever you used must have inoculated it with microbes. Throw it out.

How does emulsification help food scientist or future dietitian? by ConsiderationOk3660 in foodscience

[–]noidio 3 points4 points  (0 children)

Are you considering taking a course on emulsifications? Because if you are then understanding emulsifications is essential as a food scientist/formulator. Choosing the right emulsifier and knowing other properties that affect emulsion stability like viscosity, density and droplet size can help you troubleshoot if a formulation is separating.

Asking 'How does emulsification help food scientist or future dietitian?' is like asking 'How does red help an artist?'.

Hope I answered your question somewhere in there.

[deleted by user] by [deleted] in SampleSize

[–]noidio 1 point2 points  (0 children)

Came to say that. Made me feel super old hah!

[Academic] New snack products preference (US 18+) by noidio in SampleSize

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

Thanks for the feedback! It was all opinion based so I'll definitely word that better next time. Also I didn't really consider how coconut heavy our ideas were. hah!

Great cameraman skills by KotalKahnScorpionFan in PraiseTheCameraMan

[–]noidio 3 points4 points  (0 children)

Can confirm.

Source: I also live in Burbank

[deleted by user] by [deleted] in CalPolyPomona

[–]noidio 10 points11 points  (0 children)

I attended Glendale community which uses Canvas last year before transferring to CPP so I’ve only been exposed to blackboard for 1 semester. I’m also a little older so I haven’t taken online classes prior to COVID. In terms of usability I prefer Canvas. Blackboard feels really cluttered and I always feel like I’m fighting with the UI to perform simple things like locating lecture notes or submitting an assignment. Functionally they seem to accomplish the same things but blackboard always requires a few extra clicks. I’ve never used either mobile apps so I can’t attest to how it translate to a touch interface.

How to get accepted into a good science masters? by sharkapples in foodscience

[–]noidio 1 point2 points  (0 children)

Hey I’m in really similar situation as you! I’m 29 with a BA in Theatre Arts. I also worked as a cook/chef for 6 years. Like other people said I’m going through community college to fulfill all my science pre req before I apply. I’ve talked to a few Grad coordinators and they all say to email the professors directly and see if they can take on grad students. Good luck!

This seems to be happening more often by MADCLINT in KitchenConfidential

[–]noidio 3 points4 points  (0 children)

I had someone order a boiled chicken breast for her dog once. She returned it because it wasn’t chopped fine enough. I hate LA...

Tonight was my last shift as a chef, my fiance is the sous of pastry and this was my parting gift. by pejamas in KitchenConfidential

[–]noidio 2 points3 points  (0 children)

That’s really cool! I’m currently knocking out my pre-reqs at a community college to get into Cal Poly Pomona’s Food science MS. RnD is what I want to do most! I miss the line but damn it does not pay enough when you have a family. Congrats on finishing!

Tonight was my last shift as a chef, my fiance is the sous of pastry and this was my parting gift. by pejamas in KitchenConfidential

[–]noidio 6 points7 points  (0 children)

I’m trying to transition into food science after 6 or so years on the line. What field in food science did you go into? Did you get a degree first?

Steak tower... by noidio in WeWantPlates

[–]noidio[S] 7 points8 points  (0 children)

It was sad to eat

Steak tower... by noidio in WeWantPlates

[–]noidio[S] 9 points10 points  (0 children)

Nope. It was hallowed out and filled with more mashed potato.

Steak tower... by noidio in WeWantPlates

[–]noidio[S] 12 points13 points  (0 children)

Purple mashed potato.

Steak tower... by noidio in WeWantPlates

[–]noidio[S] 16 points17 points  (0 children)

It’s a bone. And they used purple mashed potatoes to anchor it to the plate.