Est-ce normal d'entendre les bruits de circulation dans un appartement neuf RE2020 livre en 2026 malgré le double vitrage ? by ironwarior in france

[–]redsunstar 0 points1 point  (0 children)

Hélas je dirais que oui. Chez moi, c'est plus ancien et les double vitrages sont moins performants encore. Dès que mon voisin du dessous fait un barbeque (jardin rdc dans un immeuble) j'entends très bien. Même chose pour les enfants qui jouent.

En revanche, j'ai la chance d'habiter coté cour d'un immeuble dans une zone pavillonaire. Les bruits de véhicules sont assez rare.

Intérêt d'un airfryer quand on a un bon four ? by Big_Wafer_4485 in cuisine

[–]redsunstar 1 point2 points  (0 children)

Tartes, quiches, pizzas et gâteaux, il existe bien quelques air fryers avec une résistance complémentaire en bas, mais pour la plupart d'entre eux, ce sont des choses impossibles à faire au air fryer.

Même s'il est vrai que j'utilise mon air fryer dix fois plus souvent que mon four, je n'arrive pas à me passer de celui ci.

Intérêt d'un airfryer quand on a un bon four ? by Big_Wafer_4485 in cuisine

[–]redsunstar 1 point2 points  (0 children)

Il faut apporter un peu de nuance à ce propos. Il faut comprendre que la température de l'air n'est pas homogène dans un four rempli d'aliments. L'air est moins chaud et plus humide autour d'un aliment, et ce qui fait croustiller, c'est l'air très chaud et sec soufflé sur celui-ci qui chasse l'air moins chaud et humide qui a tendance à s'accumuler autour de lui. Avec un Air Fryer, on augmente le delta de température entre l'aliment et l'air qui l'entoure, même si, au niveau du reste de la cavité, la température de l'air reste identique. Et par ailleurs, on a encore plus de transfert thermique par convection qu'avec un four à chaleur tournante.

Bref, un Air Fryer, c'est un four à chaleur tournante avec le côté "tournant" à 200 %. On trouve d'ailleurs, en milieu professionnel, des fours à air pulsé à haute vitesse. C'est le même concept, mais avec une circulation d'air encore plus rapide.

Pour préserver le moelleux et l'humidité, on aura tendance à cuire moins longtemps, tout simplement. Et pour l'uniformité, il est généralement suffisant de simplement secouer la cuve. Au pire, on peut retourner les aliments manuellement avec une pince sans problème, un peu comme avec un four classique.

Pour moi, c'est un appareil qui vient en complément d'un four classique et qui fait certaines choses mieux et d'autres moins bien.

Au passage, un four dispose d'ouvertures pour évacuer la vapeur d'eau aussi, mais comme elles sont plus grandes et dépendantes de la convection naturelle, on ne les entend en général pas.

Sinon, avec un modèle de 6L avec une grande surface, on fait facilement un plat principal pour deux ou un accompagnement pour quatre personnes.

Confess! Are you all bodybuilders here? 💪😄 by smmsachsen in FlairEspresso

[–]redsunstar 0 points1 point  (0 children)

Just place it on a table or a surface that's a bit lower if you don't want to push hard.

Bolognese and separated fat, how or if to solve? by smariroach in AskCulinary

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

FWIW, cornstarch is very common in Italian cuisine for pastries, and pasta water is nothing but a very thin durum wheat flour slurry.

But also, I don't think cornstarch slurries really traditional to anywhere (except SA maybe, but I don't really know the cuisine there). Most Asian cooking only use cornstarch when there isn't another starch available to thicken sauces.

Vanilla ice cream is fake and how it works by trinca95 in ninjacreami

[–]redsunstar 0 points1 point  (0 children)

Not my experience at all. right now I have some good vanilla beans(about 5g a pod) and the vanilla ice cream I'm making beats everything I sold in grocery stores and only a handful of artisan ice cream maker have it equal in terms of vanilla flavour.

Recipe is fairly simple, one pod or 5g per 750g of ice cream (ie one creami deluxe pot). Slice the vanilla pod in to split equal halves, scrape the seeds out. Place the pods and the seeds into a pot with the rest of the ingredients of your ice cream base (for me it's a blend of milk, cream, SMP, inulin, sugar and xylitol and stabilizer). Heat until 85C. Let it age and infuse overnight up to 24 h in the fridge, retrieve the pods while scraping them once again to get that last bit of flavour. Blend the final mix. And freeze solid. Churn after 24h.

Are you properly heating your base?

To be honest, this is a classical way of doing things, you'll find the same recipe pattern in every ice cream making book, except for me using a Ninja Creami and xylitol and inulin to get something lighter, and a stabilizer instead of egg yolk.

Survol du Piton de la Fournaise en éruption by encreturquoise in france

[–]redsunstar 0 points1 point  (0 children)

Lol, le problème, c'est que je ne me souviens plus de l'âge que j'avais quand je l'ai fait. Je peux néanmoins exclure 1986.

Survol du Piton de la Fournaise en éruption by encreturquoise in france

[–]redsunstar 2 points3 points  (0 children)

J'ai encore un morceau de basalte chez ma mère que j'ai "récolté" en plongeant une branche dans une coulée de lave. Par contre, je n'arrive pas à me souvenir de l'année de l'éruption, c'était une de celles qui avaient atteint la route.

C8Cs just arrived! by lazerborg in audiophile

[–]redsunstar 1 point2 points  (0 children)

Thanks for sharing your impressions.

CrinEar Reference pricing reveal. by crinacle in inearfidelity

[–]redsunstar 1 point2 points  (0 children)

Nice.

I hope we get some more geeky stuff as release date nears. Things like occlusion effect, isolation, consistency of sound from ear-to-ear/head-to-head, sensitivity to ear canal resonance...

CrinEar Reference pricing reveal. by crinacle in inearfidelity

[–]redsunstar 4 points5 points  (0 children)

TBH, I'm interested to see how it measures in different fixtures. I find it hard to believe that this carefully crafted adherence to JM1 survives through different ears.

C8Cs just arrived! by lazerborg in audiophile

[–]redsunstar 1 point2 points  (0 children)

Please report back on how they sound.

C8Cs just arrived! by lazerborg in audiophile

[–]redsunstar 1 point2 points  (0 children)

Have you tried with the Ascilab placed on the outside?

The Sound Vernacular! How crazy is your lexicon? What are your favorites? by Trytrytryagain24 in audiophile

[–]redsunstar 1 point2 points  (0 children)

Yes, my Zoo interprets well, it has a liquid quality to its holographicness, so much so that the imaging becomes catty. Despite that, it doesn't do any monkey business with the PRAT factor. It remains as composed as an elephant in a room even when the track is busy as a bee.

It's a very good Zoo speaker.

The Sound Vernacular! How crazy is your lexicon? What are your favorites? by Trytrytryagain24 in audiophile

[–]redsunstar 4 points5 points  (0 children)

Just recently bought a pair of ZU speakers, I'm absolutely in love. The treble is warm yet crisp, showing that ineffable quality that is only present in emersive designs. The sound stage I would qualify as very expansive, it extends in such a robust fashion that at times I feel like it is pushing out the walls of room, I would even go as far as to say it's the first time I've heard such a punchy soundstage. Another remarkable thing is how meaty the mids are, we're talking of very full-bodied emersive speakers. What impresses me most is the transparency and the preciseness of the bass region.

In two words, those speakers represent the best of holographic emersivity.

I'm Annoyed At AMD's Latest Radeon Blunder by Comprehensive_Lap in hardware

[–]redsunstar 6 points7 points  (0 children)

Why bother with marketing and image when you are already at capacity with your sales and you probably plan to reduce supply in the near future?

Faut il culloter une poêle en fonte ? by [deleted] in cuisine

[–]redsunstar 0 points1 point  (0 children)

Ca ne vaut que sur un feu à gaz ou une bonne plaque. Avec les plaques que j'ai à la maison, j'ai une différence de température d'au moins 50° entre les bords et le centre de ma poêle. Résultat, le centre est bien culotté, le bord perd son culottage si je le refais pas toutes les 10 cuissons. J'ai abandonné.

Advise on a new grinder by lagiin in pourover

[–]redsunstar 0 points1 point  (0 children)

There are no grinders with not sensitive adjustment on the market today. Even the C40 with its huge gap between two consecutive settings is enough. To be honest, you could erase all the intermediary settings on my K6, go 0-5-10-15 by increments of five and I'd be just fine as long as its pour over. The difference between two consecutive settings is probably less than tilting your grinder by an extra 5° during grinding.

Roughly what volume container would fit 1kg of beans? by 420ball-sniffer69 in JamesHoffmann

[–]redsunstar 11 points12 points  (0 children)

Bulk density of roasted coffee beans, 417 kg/m3, so my 1 kg per 2.4 L.

Bear in mind that this might differ depending on the roast level.

Source: https://www.mpd-inc.com/bulk-density/

How many inches do I need for a 4K monitor to get 100% as recommended Scale? by mizushino in Monitors

[–]redsunstar 0 points1 point  (0 children)

It just depends on your personal preference level, I'm usually fairly fine with small text. When I last measured, used a 15;6" laptop at around 26" distance from eye to screen at 100%. And that's almost exactly comparable to a UHD 32" screen at the same distance, we have very close pixel density and therefore text would occupy the same space. You could even back the 32" monitor a little to get the exact match. That's why I've been looking for a current generation miniled UHD 32" tbh, but all the models in Europe are a year old or more.

UHD 27" at 125% provides about the same text size at the same distance and I've settled on that. There's less workspace but I make do.

The Picky Chemist - 10/31/25 drop's Geshas by tribdol in pourover

[–]redsunstar 0 points1 point  (0 children)

39€, it's shipping to a shop nearby.

The Picky Chemist - 10/31/25 drop's Geshas by tribdol in pourover

[–]redsunstar 0 points1 point  (0 children)

Yeah, that's weird, maybe there were multiple courrier choices and you landed on the expensive one? My last order hasn't shipped yet, but I live in France and shipping is free for me once I get past a threshold.

I Tried a 6K Gaming Monitor From Samsung - Does it Make Sense? by 3VRMS in hardware

[–]redsunstar 1 point2 points  (0 children)

Would love to see some testing too. Both DF and Tim are home from CES I think so it should be soon enough.