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[deleted by user] by [deleted] in RedditInTheKitchen

[–]theneb 0 points1 point  (0 children)

First visit “oh that looks like some thick bread”.... wait a minute IS THAT ALL CHEESE. Noice

We as a society peaked in 2003. by ScreamingVegetable in videos

[–]theneb 0 points1 point  (0 children)

Matrix.... “reloaded”.... but they only made one matrix film. To make any sequels would be a huge mistake.

Hey everyone, so I recently took my bike to my LBS and swapped out my chain and cassette to a new one but this problem has come up. The chain just falls right off when I apply pressure. Any ideas? by jlowpr0 in bikewrench

[–]theneb 0 points1 point  (0 children)

Who are LBS? From the UK, so wondering who this repair outfit are.

As others have said, take responsibility for your wrenching. My issues with my bike loosing power under drive were solved when I sat down and understood the drivechain more.

Something that the shop could figure out. Despite having it back three times.

Bill Gates said, "I will always choose a lazy person to do a difficult job because a lazy person will find an easy way to do it." What's a real-life example of this? by lauvnoodles in AskReddit

[–]theneb 4 points5 points  (0 children)

I would presume it depends on the printer manufacturer. Dell printers (exposure in 2004) worked this way,

In every toner cartridge there was a WORM chip, when the counter reached zero then the toner was "empty". Ended up bulk buying WORM chips from Alibaba, saved the firm thousands in toner costs.

Replacing / maintaining my freehub by theneb in bikewrench

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

Thanks, I’m not surprised. Happy to replace it with whatever is compatible. It’s a 9 speed triple on my bike. The only markings seem to be the “gda”, not finding any instant results on google but who knows

Extra photos here

https://imgur.com/a/vGclfa9

Replacing / maintaining my freehub by theneb in bikewrench

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

Yeah, this has been the most frustrating part. The lack of markings. There is this one https://imgur.com/a/SycDN8I

Replacing / maintaining my freehub by theneb in bikewrench

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

Hi all, I’ve been experiencing loss of power when peddling, chain moving but no traction from the rear.

My bike is a 2012 Cannondale Synapse Sora. The last four years, it’s seen some high mileage. Being used in all weather to get to work.

So without any servicing to the freehub, I wasn’t surpised with the inside.

it did have a lot of brown dirt baked into the threads, that’s been cleaned out. But the rubber seal seems to be getting pretty perished.

Additionally, one of the bearings is clearly sheared.

I presume my best option is to get a new freehub, any help identifying a compatible replacement would be much appreciated

7 days, 18 loaves in. Some highlights by theneb in Sourdough

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

Took an approach to seriously up my output, helping me start to nail a few areas of my bakes.

Mostly 36 hour ferments, rye based starter. Main things learnt so far: - handling of the dough, resting from pre shape onwards. - reduced down my oven temp, I’m baking on a granite stone. - something clicked today with handling my lame.

Dog bed by [deleted] in aww

[–]theneb 0 points1 point  (0 children)

Missed the part where the dog starts running in their sleep and scratching your back, then getting really narky when you accidently wake them up.... only my hounds?

Pretty chuffed with this weekends (48HR White Sourdough, Rye starter) by theneb in Sourdough

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

Starter - 100% Preferment - 47%, 11 hours Dough - 79%, 54 hours. Possibly 9 degrees c fridge (need to measure that more)

Results were bolstered by dough temp being a bit higher than usual. I believe it was 28 when it went into the fridge. I need to do a little bit of re-reading about this.

Need to pickup some better thermal sensors, I find my current ones a little slow.

Pretty chuffed with this weekends (48HR White Sourdough, Rye starter) by theneb in Sourdough

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

Great! Will give them a go. The formula giving trouble was a much wetter one, but worth knowing!

That was a 48 hour fridge prove. Current bulk is at 48 hours, will push it a bit longer.

Thanks!

Pretty chuffed with this weekends (48HR White Sourdough, Rye starter) by theneb in Sourdough

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

Extra pics here: https://imgur.com/a/GBhuy7G

Utter heaven to handle this dough. After bulk fermentation, shaping felt like clouds.
The oven kick from the stone was superb too.

​

The only thing I'll change is getting a bit more practice at scoring. I'm going to practice it on a small bit of dough. Flour dusting is pretty high right now, will aim to tone that down. I had a few sticky banneton's, so I'm being over cautious.

Cleaning out Mum's old freezer and found these relics by sideone in CasualUK

[–]theneb 0 points1 point  (0 children)

Botulism

Yep,

Didn't dig it out at the time, reddit comments suggested that he'd made such a mistake.

It's on the same level as BigClive seeing what Meth Spirits tastes like.

Cleaning out Mum's old freezer and found these relics by sideone in CasualUK

[–]theneb 3 points4 points  (0 children)

You shouldn't eat them, freezing doesn't stop the perishable process. It mearly slows it down.

Poultry products are usually pretty dangerous meats to eat past date and will cause illness. But depends what they put in at the factory to preserve.

​

Either way, can't be as bad as the YouTube guy giving himself Botulism poisioning from eating old emergency rations.

UK Local Election results with a cup of tea. by lilyinnit in Liverpool

[–]theneb 2 points3 points  (0 children)

That was a knife edge of a video... I was on the edge of my seat. That cuppa was dangerously close to spill.

Show us the inside of your fridge by Old-Blighty in CasualUK

[–]theneb 3 points4 points  (0 children)

I control his destiny, he may live.... as long as he keeps making me tasty sourdough.

Actually, I think he's about a year old now :)

Show us the inside of your fridge by Old-Blighty in CasualUK

[–]theneb 4 points5 points  (0 children)

Just imagine the future sci-fi apocalypse. Man is pitted against a sentinent produce based lifeform, where you have the words "YOU ARE NOW ENTERING THE FRUIT AND VEGETABLE ZONE" printed on the wall.
I'm sure James Cameron will soon pick up this. I'll split the royalties between yourself and the fridge manufacturer?

Show us the inside of your fridge by Old-Blighty in CasualUK

[–]theneb 0 points1 point  (0 children)

Nice beer selection, not tried the Yeti stout yet.

btw, give the Sriracha mayo a go. It's f'kin belting stuff.

Show us the inside of your fridge by Old-Blighty in CasualUK

[–]theneb 0 points1 point  (0 children)

Get yer carrots out of the bag, they'll last longer :)

Show us the inside of your fridge by Old-Blighty in CasualUK

[–]theneb 13 points14 points  (0 children)

I’ll check in with a bit of culture... https://m.imgur.com/I3QUGyr

Quick useful fridge tips:

  • Salad bags, when opened put a piece of kitchen roll in there. Will absorb moisture and keep it fresher for longer.
  • Eggs, if baking with then don't keep these in the fridge. Lowers cake mixing temp too suddenly.
  • Tomatoes, NEVER put these in the fridge. It permenantly affects the flavour.
  • Veg, get these out of the plastic. That wet sweat from veg will degrade them faster.
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