How (and why) to Ramble on your goat sideways
11-18-2015, 07:34 PM
SADFab Destructive Testing Engineer
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Location: Beaverton, USA
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I really, really hate winter daylight hours. I leave work at 4:30. Home by 4:45. Change clothes, take a walk with my wife and child and by the time we get back to the house around 5:30, it's almost completely dark.
I've been halfway through a stereo (re)install on the Sentra for nearly a week now because I have missed the tiny windows of daylight available to me to work on it. I guess I could get up at 4:30 AM tomorrow morning.
I've been halfway through a stereo (re)install on the Sentra for nearly a week now because I have missed the tiny windows of daylight available to me to work on it. I guess I could get up at 4:30 AM tomorrow morning.
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11-18-2015, 09:31 PM
Boost Pope
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Location: Chicago. (The less-murder part.)
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I am definitely making progress.
Tonight, I tossed all the rules out the window, and put the stone away on the shelf.
Cranked the oven up to "hell" and let it warm for just a few minutes while I assembled the pie. Performed one of the worst dough-rolls of my life, but managed to salvage it with a little warm water and patience.
Applied a liberal amount of olive oil spray to the prep-pan (a 14" cookie sheet) and transferred the dough to it for dressing. Baked the pie in the pan for about 5 minutes on the lowest rack, then pulled it, removed the rack, and dropped the pie right onto the bottom of the oven and left it there with the door open:
This produced a tremendous volume of smoke, which I attribute to the liberal spray of olive oil which I put into the prep pan. I've never used olive oil before, it was an experiment. I only left the pie on the bottom for about two minutes, as the smoke was getting out of hand. Checked the bottom and found a nice char, but the top was still undercooked, so I loaded it back onto the pan and put it back on a rack for another three minutes.
The results are encouraging.
It's not perfect, but this is by *FAR* the best pie I've made yet. The underside has a nice char, and an amazing flavor.
Lessons learned:
1: I need to do the initial bake for a longer duaration, until the topside is 100% browned, before I dump it onto the bottom of the oven for finishing.
2: I used too much olive-oil. Well, lemme qualify that. I used just the right amount as far as flavor was concerned, and way too much as far as the smoke detector was concerned. I'm honestly not sure whether the solution is to use half as much, or to use none at all and cornmeal the pan like I normally do the stone. The latter will probably let me char it for longer, but I gotta admit, the olive oil flavor was amazing. I think for the next one I'm gonna try half as much, and see how that goes. Hopefully I'll be able to leave it on the bottom for longer, and rotate it 90° during the process (the hotspot appears to be nonlinearly longitudinal.)
I think I'm starting to get good at this.
Tonight, I tossed all the rules out the window, and put the stone away on the shelf.
Cranked the oven up to "hell" and let it warm for just a few minutes while I assembled the pie. Performed one of the worst dough-rolls of my life, but managed to salvage it with a little warm water and patience.
Applied a liberal amount of olive oil spray to the prep-pan (a 14" cookie sheet) and transferred the dough to it for dressing. Baked the pie in the pan for about 5 minutes on the lowest rack, then pulled it, removed the rack, and dropped the pie right onto the bottom of the oven and left it there with the door open:
This produced a tremendous volume of smoke, which I attribute to the liberal spray of olive oil which I put into the prep pan. I've never used olive oil before, it was an experiment. I only left the pie on the bottom for about two minutes, as the smoke was getting out of hand. Checked the bottom and found a nice char, but the top was still undercooked, so I loaded it back onto the pan and put it back on a rack for another three minutes.
The results are encouraging.
It's not perfect, but this is by *FAR* the best pie I've made yet. The underside has a nice char, and an amazing flavor.
Lessons learned:
1: I need to do the initial bake for a longer duaration, until the topside is 100% browned, before I dump it onto the bottom of the oven for finishing.
2: I used too much olive-oil. Well, lemme qualify that. I used just the right amount as far as flavor was concerned, and way too much as far as the smoke detector was concerned. I'm honestly not sure whether the solution is to use half as much, or to use none at all and cornmeal the pan like I normally do the stone. The latter will probably let me char it for longer, but I gotta admit, the olive oil flavor was amazing. I think for the next one I'm gonna try half as much, and see how that goes. Hopefully I'll be able to leave it on the bottom for longer, and rotate it 90° during the process (the hotspot appears to be nonlinearly longitudinal.)
I think I'm starting to get good at this.
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11-20-2015, 02:59 PM
Moderator
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There's a secret mission to this mysterious water world that NASA is keeping under wraps
NASA planning exploration of Europa.
NASA planning exploration of Europa.
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11-20-2015, 09:54 PM
Bought this thing... It's fail fail fail big time. It's so tiny that it takes less than a minute for it to get so hot that it stops responding and turns off. Bought it with the intention of transferring games from steam between PCs.
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11-20-2015, 10:47 PM
Bought this thing... It's fail fail fail big time. It's so tiny that it takes less than a minute for it to get so hot that it stops responding and turns off. Bought it with the intention of transferring games from steam between PCs.
Amazon.com: SanDisk Ultra Fit 128GB USB 3.0 Flash Drive (SDCZ43-128G-G46): Computers & Accessories
Amazon.com: SanDisk Ultra Fit 128GB USB 3.0 Flash Drive (SDCZ43-128G-G46): Computers & Accessories
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votes
Question:
why does it get so hot and stop writing?
Answer:
It will stop writing if you have sustained file transfers too. On mine it takes about a minute or two with files larger than 1GB and it will overheat (finger burning hot) and stop responding. I have tried on three PCs/MACs and three different hubs, this is a design problem. I commented down below and called sandisk, th… see more
By Todd Sims on August 26, 2015
See more answers (3)
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11-21-2015, 05:41 AM
If you have a high end motherboard or PC you might try turning off any USB 3.0 "boost" features. Asus, MSI and others all have something similar, supposed to overclock the USB bus to gain more read/write speed.
Just a shot in the dark...
Just a shot in the dark...
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11-21-2015, 12:58 PM
Boost Pope
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Location: Chicago. (The less-murder part.)
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There seem to be three basic classes of "veggie burger" patty.
1: Those which process soy protein into something which attempts to replicate the look, taste and texture of a beef patty, forming a sort of meat-analogue. (eg: Boca)
2: Those which highlight the vegetables in a way which makes them clearly recognizable as something which grew naturally out of the ground, producing a taste and texture which is not at all meat-like. (eg: Dr. Praeger's)
3: Those which contain nothing which is clearly recognizable as being of natural origin, but also do not in any way attempt to replicate meat.
1: Those which process soy protein into something which attempts to replicate the look, taste and texture of a beef patty, forming a sort of meat-analogue. (eg: Boca)
2: Those which highlight the vegetables in a way which makes them clearly recognizable as something which grew naturally out of the ground, producing a taste and texture which is not at all meat-like. (eg: Dr. Praeger's)
3: Those which contain nothing which is clearly recognizable as being of natural origin, but also do not in any way attempt to replicate meat.
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11-21-2015, 02:59 PM
Boost Pope
iTrader: (8)
Join Date: Sep 2005
Location: Chicago. (The less-murder part.)
Posts: 33,020
Total Cats: 6,588
Honestly, the Dr. Praeger's ones are really good. It's nothing like meat, it's far more tasty. They have a very nice, moist texture that sort of melts in your mouth, but you still get a bit of crunch from the big chunks of corn, edamame, etc in them.
Serve on a toasted kaiser roll with tomato, pickle, catchup, and a slice of processed imitation American cheese.
Serve on a toasted kaiser roll with tomato, pickle, catchup, and a slice of processed imitation American cheese.
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