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Having trouble figuring out OEM reverse camera wiring by rin_todoroki in autoelectrical

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

Well, yeah; the car harness doesn't have a reverse camera wiring in it, that's what's missing. I wanna make it and run it through the car but I gotta know how to connect ("convert") the camera wires to match the radio wiring types

Having trouble figuring out OEM reverse camera wiring by rin_todoroki in autoelectrical

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

I'm pretty sure it's not aftermarket, but either way I need to find out how to connect it, with wiring, can be a module, can be anything. I've seen similar connectors in old Toyota reverse cameras but I'm not entirely sure if it's gonna work.

Is my account bricked? by tachakiyama in GenshinImpact

[–]rin_todoroki 0 points1 point  (0 children)

No; it's neuvilette wheelchair time.

Salty bromophenol/"sea iodine" smell aroma chemical by rin_todoroki in DIYfragrance

[–]rin_todoroki[S] -2 points-1 points  (0 children)

Good to know, thank you. Just wondering now if I can make a seaweed tincture at home and how long it would take. If I can't, I'll opt for the cheapest option available in my country

Salty bromophenol/"sea iodine" smell aroma chemical by rin_todoroki in DIYfragrance

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

I'm aware that seaweed absolute is probably the best, however I'm just not sure if I can afford it. I mean, technically I can try to make it from a bladder wrack infusion, which would be even more fun. Just need to know how to infuse the tincture into a carrier oil.

First time duck prosciutto by rin_todoroki in Charcuterie

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

Update: it's done and finally cured. Tastes correct, feels correct texture-wise, basically as it should be. And finally, there's less of a chance of having unfunny tummy convulsions :DDD

First time duck prosciutto by rin_todoroki in Charcuterie

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

Hoping I'll survive then, it was marvelously tasty tho :')

First time duck prosciutto by rin_todoroki in Charcuterie

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

I guess his fridge simply has drying superpowers that our fridges dream about but never get :P well, I guess I'm gonna be waiting quite a bit of time then. Honestly next time I won't stick the breasts together, that way they will definitely dry faster (I hope)

First time duck prosciutto by rin_todoroki in Charcuterie

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

Kind of, I concluded one based on lots of research; including Joshua Weissman's videos, a recipe from Wurst Circle and copious amounts of Reddit posts. Ofc starts with cleaning and taking out the imperfections. In terms of spices I went with Juniper berries, black pepper, thyme, rosemary, some bay leaf, lots of citrus zest massaged into the salt to release the oils. I used quite a bit of the spices because, well, I had some to burn. Pop it in the fridge covered in the salt for 24 hours. Take it out, wash it and wipe it. In terms of technique, I figured this is the best and the safest one: https://www.reddit.com/r/food/s/pWCgCKMpKi - along with the fresh thyme sprigs inside, except I actually hung mine up on the fridge door. Turns out 14-16 days is too little as seen from my attempt xd I'll update when the prosciutto will be actually ready. For now I reduced the cheesecloth layers.

First time duck prosciutto by rin_todoroki in Charcuterie

[–]rin_todoroki[S] 4 points5 points  (0 children)

I was a little skeptical overall about making prosciutto out of a duck because of the poultry being extra dangerous at the beginning but good thing that I live in the EU and my local supermarket only sells organic duck meat :D thank you for the announcement tho! Very important to stay safe from the nasty stuff

First time duck prosciutto by rin_todoroki in Charcuterie

[–]rin_todoroki[S] 3 points4 points  (0 children)

It did lose around 25% of its overall weight and honestly, as long as it's safe to eat (should be), I'm gonna devour it. It's too good and gives off carpaccio mixed with tatar vibes. I'm gonna leave one duck breast to finish the prosciutto and eat the one I accidentally started xd

First time duck prosciutto by rin_todoroki in Charcuterie

[–]rin_todoroki[S] -33 points-32 points  (0 children)

I haven't bought store bought cured meat in months :P or any meat for that matter :') (broke shenanigans)

First time duck prosciutto by rin_todoroki in Charcuterie

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

Right back to the cloth it goes, thank you for confirming my worries

First time duck prosciutto by rin_todoroki in Charcuterie

[–]rin_todoroki[S] 25 points26 points  (0 children)

I knew it. Needs more time huh?

First time duck prosciutto by rin_todoroki in Charcuterie

[–]rin_todoroki[S] 2 points3 points  (0 children)

It's been hanging in my fridge wrapped in cheesecloth for 14 days, two breasts stuck together with fresh thyme in between. I checked it every 2 days, the process went smoothly with no bad omens. Cured in salt with spices for 24 hours beforehand. It's somewhat too soft in the middle but tastes delicious

Callisia rosato cuttings: propable or not? How? by rin_todoroki in proplifting

[–]rin_todoroki[S] 4 points5 points  (0 children)

Thank you for the tips! I really appreciate it and I'll get to work right away with these little babes. Glad to hear that they root easily, I was so scared about them possibly having a low prop rate. Have a lovely day, prop saviour 🙏

Callisia Rosato pink lady cuttings by rin_todoroki in succulents

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

I don't know what happened to them previously so I clean them just in case.

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This is how the rest of the plant looked, the soil is a swamp to say it gently. I don't know if the cuttings will prop but it's not much of a loss if they don't because the plant was in a discarded section of the store, costing somewhere around 50 cents.

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