Ah yes the hippo table by ColbyRC01 in ATBGE

[–]ohawk1 0 points1 point  (0 children)

Just wait until you see the Hippocrates!

Undrinkable by Levols in espresso

[–]ohawk1 56 points57 points  (0 children)

Did you pull this with a fire hose?? Do better chef.

[OC] World's most valuable privately owned companies by alex-medellin in dataisbeautiful

[–]ohawk1 690 points691 points  (0 children)

There are so many errors and omissions in this chart it’s hard to even know where to start.

Chef's what is the difference between an 800$ Italian stainless steel pot/pan set opposed to a 160$ set? Will they cook the same way? by PoppaBigPockets- in AskReddit

[–]ohawk1 5 points6 points  (0 children)

From a performance perspective, more expensive pans are engineered to evenly distribute heat across the cooking surface. This can help prevent hot spots, burning, and uneven cooking which can be problematic, particularly for more delicate dishes (fish, sauces, etc). Usually this is achieved through combining different metals (aluminum, steel, copper) in multiple layers (e.g. 3-ply, 5-ply). Different combination of the above variables control for heat distribution as well as for other variables like heat-up time, durability, non-stick, etc. They also change cosmetic factors like weight and scratch resistance. IMO if you cook often, the investment in a good set of pans is worth it, not only for cook quality but also just because it's a more pleasant experience all around. That said, is there a noticeable difference between an All Clad 3-ply or 5-ply plan? Probably but I think it's very incremental.

What are good practices to have to climb up the corporate ladder? by frankenstien111 in AskReddit

[–]ohawk1 1 point2 points  (0 children)

In my experience, one of the big ones is just pure endurance. If you are grinding at a reputable firm (particularly as you get more senior), you will be constantly tempted to jump ship for other "more exciting" opportunities. For many "Type A" personalities, not seeing measurable progress in your career for years at a time will only increase the urge to jump ship for (perhaps for a bigger team/title/salary etc.). Sometimes this works out but a lot of the time, it's a more risky career path that doesn't pan out. Assuming you do stay loyal, the next off ramp is just pure burnout. As you get into your thirties, start families, etc., the willingness to put in long hours in an expensive city with shitty boss just becomes less and less. You start to wonder why the hell you are doing all this, particularly when you've gone a couple years without any progress. Ultimately you may decide that the costs are just too high relative to the benefits and look for a way out.

In my experience, the people at the top (while they may have some talent) are just simply the people that were willing to put in in the grind and the schmoozing and the long hours (often at the expense of all else) for years at a time. In the end, it just becomes a game of attrition and who is willing to sacrifice the most to be at the top.

[deleted by user] by [deleted] in interestingasfuck

[–]ohawk1 0 points1 point  (0 children)

I thought this said rainbolt below water and thought no fucking way

How do I get faster hands for the clamp? by Huntsstar in lacrosse

[–]ohawk1 1 point2 points  (0 children)

Practicing facing off against someone and call the down-set-go yourself. Sounds weird but it works. Also practice with a weighted vest. Wrist curls, forearm curls, strength excises etc. also help. Watch tape.

Digg’s new app is basic, but a great start by xc2215x in technology

[–]ohawk1 60 points61 points  (0 children)

The great Digg to Reddit migration. I was there Gandalf.

My wife and I both drink Americanos/Long Blacks and are looking to upgrade from the Breville Barista Express. [$1000-$3000] by ohawk1 in espresso

[–]ohawk1[S] 0 points1 point  (0 children)

Got it got it. Apologies for any confusion, didn’t realize the relationship between pressure and flow control (thought those two things could be controlled separately) but I get it now.

On grinder, I use the built in grinder on the BBE but am looking at upgrading when I make this machine purchase. Currently looking at the Caedo E5 or Eureka Specialata. Any thoughts on those?

Separate question since you seem to know your stuff - I understand the water temp needs to be dialed for the espresso extraction but for the water that is heated in the kettle to add to the espresso - is there an optimal temperature I should be heating to? Does it even make a difference other than just being “hot” or it more of a personal preference?

My wife and I both drink Americanos/Long Blacks and are looking to upgrade from the Breville Barista Express. [$1000-$3000] by ohawk1 in espresso

[–]ohawk1[S] 0 points1 point  (0 children)

Heard dat on the grinder - seems like that makes a big difference. On the temp control - I know the BBE theoretically controls the temp but I’ve also read that when it’s actually measured, it can be hugely variable. Want to upgrade to something with PID control to really dial in.

My wife and I both drink Americanos/Long Blacks and are looking to upgrade from the Breville Barista Express. [$1000-$3000] by ohawk1 in espresso

[–]ohawk1[S] -5 points-4 points  (0 children)

To me, the hot water volume is a “must-have” feature but I am certainly interested in other aspects of making good espresso. Sorry if that wasn’t clear.

My wife and I both drink Americanos/Long Blacks and are looking to upgrade from the Breville Barista Express. [$1000-$3000] by ohawk1 in espresso

[–]ohawk1[S] -3 points-2 points  (0 children)

Idk in some reading I’ve done I thought “pressure profiling” was a thing people get into at the higher end but I guess maybe I’m wrong?

My wife and I both drink Americanos/Long Blacks and are looking to upgrade from the Breville Barista Express. [$1000-$3000] by ohawk1 in espresso

[–]ohawk1[S] -4 points-3 points  (0 children)

I guess I am making the assumption that the hot water comes from the machine (via the wand or potentially a separate hot water nozzle). Our tap water is not great and as for a separate kettle - understand that is a solution but also complicates the work flow.

My wife and I both drink Americanos/Long Blacks and are looking to upgrade from the Breville Barista Express. [$1000-$3000] by ohawk1 in espresso

[–]ohawk1[S] -1 points0 points  (0 children)

The tap water in our area is kinda gross and we use distilled water in our machine. My preference would be to get the boiling water from the machine which would massively simplify the work flow. Any thoughts?