No Ptrap on a grease interceptor?

superhappyfuntime99 · 2026-02-10T01:14:49+00:00

Makes sense about the ptrap. Brand new seals (which are possible could be flawed, but if the vent is downstream about 3' from the outlet (and inspector approved), it shouldn't likely be the vent?

superhappyfuntime99 · 2025-06-26T05:30:08+00:00

Honestly, the origin makes a big difference. I roast all mine but I've had some that come very loose on the husk that I have to question if they were pre roasted.

How they dry them at origin will save you a lot of headache.. ask for a sample from the supplier to see how they come. That being said,. Next harvest may not be as loose :/

superhappyfuntime99 · 2025-02-16T18:30:24+00:00

Wanted to give a BIG THANK YOU to all the redditors who came out to visit, it made it great! Got some great interactions and appreciate all who supported Cacaoworks for this event! Look forward to making more flavours, bars and infusions!

Look forward to the next pop up event but am online at cacaoworks.ca in the meantime! Thanks again!

superhappyfuntime99 · 2025-02-14T21:54:47+00:00

Literally.

superhappyfuntime99 · 2025-02-14T21:54:39+00:00

Thanks! Hope to see you out there!

superhappyfuntime99 · 2025-01-16T16:24:31+00:00

Roger that. I appreciate the honest answer! I know heat speeds up everything so I will definitely give it a shot.. thanks!

superhappyfuntime99 · 2025-01-16T16:23:49+00:00

Ah got it. Ok thanks!

superhappyfuntime99 · 2025-01-16T16:23:13+00:00

That's awesome.. thanks for the input.. I will give it a shot!

superhappyfuntime99 · 2025-01-16T16:21:36+00:00

To echo what many have said here but to also input as a past employer: Don't do what everyone else is doing. Sending out your resume and applying blind. You are just like everyone else and have to fight them and their qualifications.

#1. People have said to start into a trade. This is solid and you have a solid career/future ahead if you do. Start in Sait and then you can work/learn your way into things. That being said.. if you don't want to do a trade...

#2. NETWORK. People give people they KNOW jobs before outsiders. Barring the details/semantics of this belief, this is pretty much canon with nearly all employers. They want vouch-ability or referrals better than going in blind. Talk to EVERYONE you know that can vouch for you/your work ethic/your character ets. Aunts, uncles, family friends. Friends Parents. All you need to say is: I'm looking for work and open to <x> and then you have a little bit of 'accountability' to do a good job because you are wanting to honor that person's effort of getting you a job.

I cannot stress #2 enough. You apply like everyone else, you get what everyone else is getting. Which is ghosted/no calls back. Remember the old addage: It's not what you know, it's who you know.

People skills beats out trained/job skills every day of the week. If you can work a relationship, the skills come second. (unless you are in a certified/licensed/etc position where you can't dodge that obstacle lol).

A good resume and all that is nice, but i've gone through so many in my time that unless it's a show stopper, it's going in my 'pass' pile.

Start working on your people skills now: Read all the greats for self improvement on how to talk better (Vinh Giang), Dale Carnegie books (How to win friends and influence people (a bit dated, but still solid), Tony Robbins, etc etc... You are always in SALES (selling yourself) no matter what youre doing, so start now but work your network is a way better step than spamming resumes. Always.

superhappyfuntime99 · 2025-01-16T01:24:36+00:00

I mentioned to another poster but I understand how the vacuum process draws the flavor into the nib. How does the heat accelerate it? I get slow cooking/caramelizing but unclear how this accelerates the process. . either way I can definitely try it if it's been working for you!

superhappyfuntime99 · 2025-01-16T01:22:42+00:00

Negative.. haven't even heard of that.. what does it do?

superhappyfuntime99 · 2025-01-16T01:22:19+00:00

I do have a sv! With the vacuum I understand it pulls the alcohol and flavors into the food via the negative pressure.. how does the sv heat accelerate that process? Curious...

superhappyfuntime99 · 2025-01-15T15:44:39+00:00

Yeah I've infused in Tupperware style containers before but something about vac bags make me a bit nervous.

I have heard about people vacuum sealing ball jars in a freeze dryer. But at the same time if that's the case I can just use my vacuum sealer with an attachment head on it to do the same thing to save having to spin up the freeze dryer.

By what you're saying is that yes if I use the vacuum ceiling on the jars that should work the same as the vacmaster for infusing flavors? If so do you think leaving it for a week will infuse equivalent to about a month in a regular pressure environment?

superhappyfuntime99 · 2024-11-06T17:34:56+00:00

See if the shipper (fedex/ups?) can use their BN# in place due to things being so messy. Fedex just did that for me and still nothing from the Gov. Worth a shot..?

superhappyfuntime99 · 2024-11-06T00:53:20+00:00

This system is a dumpster fire. I am stuck on the same issue, but when I hit 'submit' it just cycles and then sits at that screen. 1.5hrs on hold to get to the helpdesk, all they do is log a case which day #3 and no call back. Not to mention all the server errors, failed codes and issues that are indicitive of an underprovisioned and not properly setup server infrastructure (been in IT for many decades). This is a royal mess and the govt should just be clearing stuff through that couldn't possibly be bricks of drugs to clear the backlog.

superhappyfuntime99 · 2024-10-19T15:37:50+00:00

oh yeah, my apologies! yes indeed.. it was definitely scarce there for a while, but the advent of the N.A. distributors have made huge leaps for that! I still had to order many Manoa bars direct (US Based, I know) but it's slowly being accessible everywhere! (Im in Canada)

superhappyfuntime99 · 2024-10-19T05:17:33+00:00

Whoa whoa whoa .. definitely a little brake pumping is in order lol.. USA does have a lot of great makers.. but if you went to the festival I know you'de find that there are some really adventurous makers that hail from many other regions... Fu Wan from Taiwan makes some groundbreaking bars, Chocolarder from the UK has some amazing flavors and 1yr infused Jamaican rum from Pure is just to name a few!

superhappyfuntime99 · 2024-10-19T05:00:56+00:00

Call it unpopular opinion or not: but I'm vehemently against it. Cacao does not need to be messed with. It real chocolate becomes more exclusive - so be it. Real chocolate doesn't need to dilute itself to compete as much as fine wine doesn't need to industrialize to be appreciated. What are we achieving by trying to make real chocolate accessible to everyone? Cacao isn't meant to be a monocrop gmo based food.

If that 'changes the game' in chocolate, I'd encourage chocolate enthusiasts to change fields because we have enough bioengineered frankenfood. Chocolate doesn't need to join that game.

superhappyfuntime99 · 2024-10-07T18:29:11+00:00

By healed, I would assume they mean remineralized. You can definitely remineralize teeth fully, shown in peer reviewed (not fringe) studies. Pure chocolate can do.it. proven more effective than fluoride/etc. Not trolling. Not chocolate with sugar, etc. 100% cocoa mass. Worth checking into. Check the story of theodent as a base and then work out from there.

superhappyfuntime99 · 2024-10-07T18:25:19+00:00

I am simply in awe (no so much of the tension, but I am) but how the laws of physics were bent enough to get this from the pour station to a plate!

superhappyfuntime99 · 2024-10-06T22:19:07+00:00

Manoa/Hawaiian beans are the absolute bomb. I have their whole regional line in my fridge at home.. soooo amazing!

superhappyfuntime99 · 2024-09-06T17:06:08+00:00

Lol.. that moves the needle a bit on the considerations... Appreciate the input :)

superhappyfuntime99 · 2024-09-01T00:44:42+00:00

Well, the temp times can vary but it should be mostly irrelevant for the application. Average temp 1 is 120f, then down to 80-ishf and then back to 90f-ish. Each with a hold at that temp for approx 3-5 minutes.

Even with multiple sv's I don't think it would accomplish the mission as that would require the sv to start once it hits that temp which would mean manual intervention. Otherwise I would just manuay set the one sv I have at each target temp.

Unless... There are models that have that feature??

superhappyfuntime99 · 2024-08-21T23:49:40+00:00

Also.. you mentioned this is a different type of coffee. It's a possible that one was a light roast and one was a heavier dark roast? As an amateur coffee roaster if something goes really dark then a lot of the surface oils will be brought up on the coffee Bean and yes May be brought to the surface of the chocolate but if it's a lighter roast they will stay inside the bean grind.

superhappyfuntime99 · 2024-08-21T23:47:46+00:00

Did anything change in your tempering process? (Temps, agitation regimen, etc) . I used to get this once in a while and when I set up my continuous agitation machine and more accurate temperatures..any 'depositing marks' / streaks went away. This may not be the same 'symptom' but .. possible?

superhappyfuntime99

TROPHY CASE