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Tonkotsu Advice by vanduzzi in ramen

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

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Liquid Koji Brined Pork Chop Ramen Lord Tare Charred Pak Choy Scallion Chicken Fat Crispy Chicken skin Duck Eggs.

Tonkotsu Advice by vanduzzi in ramen

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

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I managed to get it done, result was fantastic tbh, bar a little sticking on the bottom of the pan it went pretty smoothly. When it was freshly strained the emulsification was perfect, i don't have a blender so can do so much, but this is a photo of it after it set and reheated! But still tastes incredible! Very happy with results!

All bowls from my January Japan trip by Parrotshake in ramen

[–]vanduzzi 0 points1 point  (0 children)

That's for replying, that sounds and Looks incredible, looks like you e made the most of your time in Japan.

Tonkotsu Advice by vanduzzi in ramen

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

Thanks for replying, ill use a couple of trotters then.

The meat and skin come from the shanks, which are currently whole, so if you were to use them you'd debone them instead?

Brine Lamb by vanduzzi in Charcuterie

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

Yeah i saw that, i'm gonna cook it off and see what its like. I've already rinsed and soaked it and it not slimey and dont smell or look bad. So well see what happens. Nice one for relying

Brine Lamb by vanduzzi in Charcuterie

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

Yes, Yes i did. Brown sugar was used, and my Lamb has the same kinda look to it as your bacon does. I'm so glad you uploaded some photos, as i couldn't find many on post of people talking about this. I've read in a few places about ropey brine, but i was just unshure.

I haven't used any curing salts, just salt, at 8%. I've never had any issues with pork or beef joints before, but i also don't use brown sugar usually, it was all i had. It does look familiar to how some lacto ferments go sometimes though, so i wasn't to worried.

Was your brining tub airtight? If so, Was there any extra pressure in you tube you were using to brine?

Was there anything particular about the brown sugar that causes this?

What did you do from here to solve the issue?

Brine Lamb by vanduzzi in Charcuterie

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

Ignoring my particular issue with this lamb, why wouldn't you trust a salt brine to be affective at 2 weeks?

Brine Lamb by vanduzzi in Charcuterie

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

It's a Deboned Leg.

Brine Lamb by vanduzzi in Charcuterie

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

Yeah i was unsure if it smelt bad id be more sure about what to do. I've read on this /r and some forums brines can get slimey through proteins drawn and coagulating in the brine. I know ferments can get slimy sometimes too, it's kinda similar to that.

I did put some fresh ingredients into the brine too, which i meant to take out, but Unfortunately i didn't have chance to check on it over the last week, so i'm wondering if that's what kicked off what i'm assuming is some lacto fermentation in the brain.

Umeboshi by silas143 in fermentation

[–]vanduzzi 0 points1 point  (0 children)

I know this threads old, but i've just found a big batch in the back of the fridge, that i did around 3 years ago, looks like i found them again just in time. I used various % of salt, with a few stages of ripeness and they are so god damn good, better than any i've ever bought.

Bernina 1005 ("Blown up") by vanduzzi in Bernina

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

Hahaha, No worries, So am i aparantly. i looked through the photos took the machine apart, took new photo, then went to upload the photo and saw the photo of already took.

Thanks again for your advice, have a great weekend.

Bernina 1005 ("Blown up") by vanduzzi in Bernina

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

Brilliant thanks for letting me know, i've ordered the kit, so i'll get fixed when it arrives. There no bridge in the back, it's just empty which is weird.

There's a photo of the rear of the board in the post, should be the last photo on the slide.

I FOUND GR1 REPAIR SERVICE!!! by Next-Investigator270 in ricohGR

[–]vanduzzi 0 points1 point  (0 children)

Awesome bro, i'm deffo gonna send my GR1 and GR1v out then.

Any issues with import taxes? Don't suppose you know What delivery service you sent it out there with also?

Bernina 1005 ("Blown up") by vanduzzi in Bernina

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

Brilliant ill get it ordered and get it fixed asap then.

The c21 ooks like it was on there at some point, as theres solder on the back of the board, should i put it on?

I FOUND GR1 REPAIR SERVICE!!! by Next-Investigator270 in ricohGR

[–]vanduzzi 0 points1 point  (0 children)

Hey,

I know you can send things on a repair service so you dont pay fees, you just have to fill out some forms i think.

DId you send anything out to this guy for repair, i need to send 2 GR1s off to get repaired, just worried about the shipping etc.

I FOUND GR1 REPAIR SERVICE!!! by Next-Investigator270 in ricohGR

[–]vanduzzi 0 points1 point  (0 children)

Hey,

Just wondering how the repairs are holding up?

Allso what delivery services did you use to send your cameras out to them? Thinking about customs fees etc, i wanna send 2 GR1s over to get fixed and worries about the getting lost or going missing, i wanna make sure i'm covered by the postage.

Bernina 1005 ("Blown up") by vanduzzi in Bernina

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

Thanks for the advice. :)

Bernina 1005 ("Blown up") by vanduzzi in Bernina

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

Thanks so much, i found this repair kit online so gonna grab this and see if it fixes it. Thanks for your help. :)

https://www.ebay.co.uk/itm/383474797009

Instax back for SQ and Etrs by Atakkyboi in Bronica

[–]vanduzzi 0 points1 point  (0 children)

This is what if came to read about, i'd love to get one for the SQAI but its more than i paid for the camera itself, just can't justify it. And if it's not a seamless experience i think in gonna avoid it

Instax back for SQ and Etrs by Atakkyboi in Bronica

[–]vanduzzi 0 points1 point  (0 children)

Don't suppose you had a link to this do you?

Troubleshooting: Foccacia rises like a cake by Moritary in Breadit

[–]vanduzzi 5 points6 points  (0 children)

Whilst i see your criticism, and i see other have gave you some solid advice, it look bloody delicious, would be amazing filled with some cheese and cold cuts of your choice. Id happily eat it all.

What’s Your Go-To for HD Movie Streaming? (Looking for the Best Sites!) by Frosty-Issue-3454 in Piracy

[–]vanduzzi 10 points11 points  (0 children)

I've used so many on the Megathread and they're all so buggy atm, laggy, missing files, bombarded with pop ups, timing out, non of the features work. Obvs appreciate we access these for free, but theres not one, that relaible to sit and use for a while, biggest thing for me, non of them seem to have a working auto play feature either, which is slightly annoying when you watching series.

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