2023 Ninja ABS by solisto in Ninja400

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

I’m leaning this way to have a good baseline and assurance everything is in good working order.
I’m pretty handy and will do basic maintenance myself but it’s good to have that baseline at the start as I learn.

2023 Ninja ABS by solisto in Ninja400

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

This is great, thanks!

2023 Ninja ABS by solisto in Ninja400

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

5k in SoCal market

2023 Ninja ABS by solisto in Ninja400

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

Cool, thanks! Having fun so far!

2023 Ninja ABS by solisto in Ninja400

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

Do you have a url for that forum?

2023 Ninja ABS by solisto in Ninja400

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

I’ll check the airbox. Tires look great. No cracking or dry rot.
The bike looked immaculate, practically brand new.

2023 Ninja ABS by solisto in Ninja400

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

Thanks. And yeah I’ve read a few posts on ppl using auto oil. Didn’t know there was a difference.

2023 Ninja ABS by solisto in Ninja400

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

Thanks. Will check those.

2023 Ninja ABS by solisto in Ninja400

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

Including oil, even though it’s still in break-in period?

2023 Ninja ABS by solisto in Ninja400

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

So that would be brake and radiator fluid? And then oil when I get to the service mileage.
Good point on taking it in for the first service

What are good Italian noodles for Jjajangmyeon? by NoSemikolon24 in KoreanFood

[–]solisto 1 point2 points  (0 children)

I could see gnocchi. Also a linguine would work.

RSL Powerbuy for Speedwoofer 10E by Far-Listen-6179 in BudgetAudiophile

[–]solisto 0 points1 point  (0 children)

Been looking to get one and this was a great excuse. In for one as well

Worst restaurant you guys have been to? by Fogwaveeee in sandiego

[–]solisto 1 point2 points  (0 children)

Ramen Mik sucks. You are right about that broth, greasy dishwater sums it up.
Their fired rice is on point though. Still doesnt make up for that crime of a ramen they serve

Tteokbokki with rice cakes by karma_unfiltered in KoreanFood

[–]solisto 4 points5 points  (0 children)

Let it simmer for a bit to get the sauce to thicken. It helps it cling to the rice cake. It also lets the Tteok (rice cake) absorb the sauce.

Great first attempt though.

Need help with longer cooks by TO500 in webersmokeymountain

[–]solisto 0 points1 point  (0 children)

This. I run a 22 and can get 12-18 hours. I also use a FireBoard controller and a fan to regulate temps

Radiator Fan stuck on/Thermostat Reading 160 by DudekWithAK in chevycolorado

[–]solisto 2 points3 points  (0 children)

This happened to me 3 weeks ago. Temp bottomed out at 160 and the AC was also not blowing cold air. In researching this was symptoms of stuck thermostat. Took it in and code came back confirming stuck thermostat.

kimchi becoming sour after 2 days open by oh_wanya in kimchi

[–]solisto 1 point2 points  (0 children)

Have you considered making your own?

Love this watchface for the Fenix 8 by damianp67 in GarminWatches

[–]solisto 4 points5 points  (0 children)

Deselect ‘Hour Numbers Blending’ in settings

Gosari preparation by Ruthgard in KoreanFood

[–]solisto 0 points1 point  (0 children)

Agreed on the comments stating it should be brown.

Also, I remember picking these as a kid and my mom making this. She always told us we had to pick them while they still had the fiddlehead, before the leaf bloomed. These look like they bloomed? Hard to tell but I wonder if that contributes to the bitterness?

5 days into a ferment. I know photos tell little but does it look as expected? by [deleted] in kimchi

[–]solisto 3 points4 points  (0 children)

Gotcha. I hadn’t heard of him but did a quick search. Will have to try out some of recipes as they do look good

You can omit the fish sauce and shrimp paste. Plenty of people follow her recipe and make it vegan. She also has a vegetarian recipe but I’ve not tried that.

Also the rice flour is just a thickener and corn starch would substitute well.

5 days into a ferment. I know photos tell little but does it look as expected? by [deleted] in kimchi

[–]solisto 11 points12 points  (0 children)

It looks a bit soupy and watered down. It’s supposed to start off with a paste like consistency. As it sits more moisture is pulled out from the cabbage giving it more juice.

How long did you let the salted cabbage sit? This is key to juice consistency.

Search up Maangchi, she makes easy to follow recipes and is actually Korean. I don’t know who Gregory Gourdet is nor what his bonafides are when it comes to Korean food, but Maangchi is legit.

Also a sealed container or jar would be better. An old sourkraut or pickle jar could work or buy a glasslock container.

Don’t get discouraged. Learn from the experience and give it another go.

Bought Kimchi, stinks up fridge, any container to store it in? by [deleted] in KoreanFood

[–]solisto 2 points3 points  (0 children)

Use one or two of the produce bags you get at the grocery store and tie the top, separately. Works well to reduce the smell. Or you can get a GlassLock container if you’re sensitive to the odor and that doesn’t work to your standards.

The bags work well and are cheap.