hybridfree/eevblog-posts huggingface dataset:
What happened to the coffee and doughnuts?  - Page 1
Forum section: electronics / general

author: rivet_head
author_rank: Contributor
timestamp: September 19, 2023, 02:32:09 pm
content: Am I doing it right? The wife is getting concerned. I told her the tubes outnumbered her.

author: rivet_head
author_rank: Contributor
timestamp: September 19, 2023, 02:39:11 pm
content: I thought this was a support group. Walls of text but no test equipment. what gives?

author: tggzzz
author_rank: Super Contributor
timestamp: September 19, 2023, 02:47:54 pm
content: Quote from: rivet_head on September 19, 2023, 02:39:11 pmSeehttps://www.eevblog.com/forum/testgear/test-equipment-anonymous-(tea)-group-therapy-thread/andhttps://teanonymous.com/f1/viewforum.php?f=2

author: rivet_head
author_rank: Contributor
timestamp: September 19, 2023, 02:52:11 pm
content: I was not aware of link #2. Thank you.I saw the TEA board at the bottom and figured thats where boatanchors dwell. Figured I'd contribute. Open mouth, insert foot!
The ultimate boat anchor... - Page 1
Forum section: electronics / general

author: bdunham7
author_rank: Super Contributor
timestamp: December 17, 2022, 06:25:39 pm
content: ...or is it?A custom made 4-beam oscilloscope. With a published manual.

author: pcprogrammer
author_rank: Super Contributor
timestamp: December 17, 2022, 08:27:59 pm
content: The coils, at least I assume them to be, look much more like a boat anchor

author: Andy Watson
author_rank: Super Contributor
timestamp: December 18, 2022, 02:00:10 am
content: Quote from: bdunham7 on December 17, 2022, 06:25:39 pmWhooa! If I've read the manual correctly, not just the electronics, but the CRT appears to have been a custom made glassware - four individual beams!

author: factory
author_rank: Super Contributor
timestamp: December 25, 2022, 12:58:12 pm
content: It appears your right, four sets of intensity/focus controls on the front panel, as well as the four sets of vertical plates, bandwidth claimed up to 7Mc (MHz). CRT is a K-1119 (possibly made by Dumont). Alt or chopped sweep modes probably made this scope obsolete very quickly.David

author: Andrew_Debbie
author_rank: Frequent Contributor
timestamp: January 14, 2023, 05:17:35 pm
content: Interesting bit of history. My uncle Ted worked at the labs from the early 1950s until he retired. There is a chance he used that 'scope. Unfortunately my chance to ask him has long passed.That was written in 1958. 7MHz bandwidth. All 4 beams use the same time base and trigger.I imagine the 101A lived in dusty corner after the labs took delivery of their first 555.The dual beam Tektronix 555 came out in 1959. 30MHz bandwith / quad trace possible with pluggins. Each beam has a time base and trigger, which is far more flexible then the 101A.Of course the sweep of each pair of traces are tied to each beam.I imagine the 101A lived in dusty corner after the labs took delivery of their first 555.

author: Martin.M
author_rank: Frequent Contributor
timestamp: May 02, 2023, 02:19:00 pm
content: 555 are nice in the home, yes.4 channels each beam are possible by unsing M plugins.Later, Tek556, it was faster, = 1A4
boat for the boat anchor - Page 1
Forum section: electronics / general

author: coppercone2
author_rank: Super Contributor
timestamp: February 03, 2023, 09:04:12 am
content: In an attempt to bring some life into the forum.... you need to wonder, what boat are the boat anchors put on to anchor?https://en.wikipedia.org/wiki/ATLAS-IHow many triple 5's do you need to keep that anchored? There are preservation efforts to restore that thing ongoing, apparently. The Hōryū-ji of electrical engineers?

author: Mechatrommer
author_rank: Super Contributor
timestamp: February 03, 2023, 11:21:27 am
content: huh? you can put that another boat anchor inside LHC.. this is another atlas...https://en.wikipedia.org/wiki/ATLAS_experiment(i meant to post it sometime ago in that large boat anchor thread but WTF?)Quote from: coppercone2 on February 03, 2023, 09:04:12 amso you have less in yours, dont make our mistake.

author: SiliconWizard
author_rank: Super Contributor
timestamp: March 12, 2023, 01:22:13 am
content: Is this section dead?

author: pcprogrammer
author_rank: Super Contributor
timestamp: March 12, 2023, 07:47:20 am
content: Certainly looks like it is.

author: Zoli
author_rank: Frequent Contributor
timestamp: March 12, 2023, 07:57:01 am
content: It was DOA.

author: Ed.Kloonk
author_rank: Super Contributor
timestamp: March 12, 2023, 10:17:20 am
content: Not nearly enough cats.

author: pcprogrammer
author_rank: Super Contributor
timestamp: March 12, 2023, 10:28:08 am
content: Quote from: Ed.Kloonk on March 12, 2023, 10:17:20 amI provided some, but no one apart from Nominal Animal seemed to like themI thought a bunch of engineers would not be offended by a pair humpingShe has this look "It is needed because of nature but I'm not enjoying it".
EEVblog on Facebook - Page 1
Forum section: electronics / general

author: azcraigrr
author_rank: Newbie
timestamp: January 16, 2010, 02:29:06 am
content: Why don't we see a fanpage on Facebook? Why can't I get my mom off Facebook? The world just doesn't seem fair sometimes.

author: Unknown
author_rank: Unknown
timestamp: January 16, 2010, 11:36:19 am
content: Your mom has her head in the right place.

author: xani
author_rank: Frequent Contributor
timestamp: January 16, 2010, 01:57:30 pm
content: Quote from: azcraigrr on January 16, 2010, 02:29:06 amCoz we dont want ur mom asking us questions how to fix tv or microwave

author: EEVblog
author_rank: Unknown
timestamp: January 16, 2010, 11:31:37 pm
content: Quote from: azcraigrr on January 16, 2010, 02:29:06 amThere is one here:http://www.facebook.com/home.php#/pages/Electronics-Engineering-Video-Blog/123659878984?ref=tsDave.
Give Your Eggs A Break (1966) - Page 1
Forum section: electronics / general

author: coppercone2
author_rank: Super Contributor
timestamp: August 20, 2025, 09:43:45 pm
content: poached eggs always make me think of advanced technology. They use an advanced chemical bath, precise temperature control and special strainers to be correct. While the fried egg can be made on a stone in a fire.I don't mean the skill required, I just mean the amount of technology you need. Ph control, salinity control , temperature control and somewhat fancy geometry for the strainer. And a large excess of water. I believe they come out crappy if you don't know the specific conditions that you need. And its strange because its like dual phase liquid, where the egg starts as a very fragile 'gel' sensitive to initial conditions.But of course the properly fried egg tastes the best
Fireboard - Page 1
Forum section: electronics / general

author: Cyclotron
author_rank: Unknown
timestamp: September 11, 2025, 07:23:49 pm
content: I use a lot of temperature probes. I've probably gained enough experience that I can go without them but they do make things far easier.If you haven't heard of them, I highly recommendhttps://www.fireboard.com/.No affiliation.I use their instance read and and the Fireboard 2 Pro.I'm hoping my family has heard the hints that I want a Fireboard Pulse for the holidays.
Mace? - Page 1
Forum section: electronics / general

author: jpanhalt
author_rank: Super Contributor
timestamp: September 09, 2022, 08:10:41 pm
content: Mace (ground) is not mentioned in very many recipes that I have. However, an uncle who hung around Hollywood asked a chef at one of the glamorous hotels there what he used to make his hamburgers special. Ans: ground mace.I've used it ever since. It does add a special taste.You?

author: rooppoorali
author_rank: Regular Contributor
timestamp: September 24, 2022, 03:49:35 pm
content: Mace is quite common in traditional Asian foods.

author: coppercone2
author_rank: Super Contributor
timestamp: September 30, 2022, 07:57:54 pm
content: Quote from: rooppoorali on September 24, 2022, 03:49:35 pmmaybe it got popular there because of the Chinese immigrants that came around the time of the gold rush in CA.

author: hubi
author_rank: Regular Contributor
timestamp: September 30, 2022, 09:05:41 pm
content: I think it's fairly common in German sausage recipes. I use it for Fleischkäse.

author: jpanhalt
author_rank: Super Contributor
timestamp: September 30, 2022, 10:38:44 pm
content: I had to look up Fleischkäse, but from the Wiki description, it appears to be very good. I also add it to steak as well as hamburger. The loaf meat looks similar to mortadella Italian meatloaf/sausage, which I usually eat cold and thinly sliced.

author: DenzilPenberthy
author_rank: Frequent Contributor
timestamp: October 03, 2022, 11:10:22 am
content: Yeah i think mace is due for a comeback. It seems (in UK cooking anyway) like quite an old-fashioned thing that no-one under the age of 60 has heard of. It's very tasty.I use it to make 'Pontack' which is a spiced elderberry vinegar that ages beautifully into a sort of Olde English version of balsamic vinegar/worcester sauce.https://dawesindoors.wordpress.com/2015/10/04/probably-the-best-sauce-youve-never-heard-of/I was just looking at the packet of mace last week and thinking I should find more things to use it in.

author: coppercone2
author_rank: Super Contributor
timestamp: May 26, 2025, 04:28:26 am
content: I finally bought some and I thought it smells like nutmeg. I put it in a gamey stew and it tasted alright

author: sleemanj
author_rank: Super Contributor
timestamp: May 26, 2025, 05:12:28 am
content: Quote from: coppercone2 on May 26, 2025, 04:28:26 amMace is the cage-like structure around nutmeg.The red is mace, the nut inside is nutmeg.

author: coppercone2
author_rank: Super Contributor
timestamp: May 26, 2025, 05:34:58 am
content: is that 3d printed

author: coppercone2
author_rank: Super Contributor
timestamp: May 26, 2025, 05:38:38 am
content: Ok I deeply inhaled both jars of whole nutmeg and ground mace. The mace is a little spicy and the nutmeg has a hint of a odor like fir tree or something.I can see why they might like to put mace on burgers and nutmeg in creamy dishes, maybe.
Meat equipment tradeshow at Frankfurt Germany - Page 1
Forum section: electronics / general

author: Homer J Simpson
author_rank: Super Contributor
timestamp: May 13, 2025, 11:42:53 pm
content: Interesting.Equipment and machinery I had no idea existed.

author: Analog Kid
author_rank: Super Contributor
timestamp: May 13, 2025, 11:51:18 pm
content: Meat technology. Grinding up dead animals so we hue-mons can consume them.I wish I was interested enough in this to watch that whole video.Pretty kewl stuff, no doubt.
Low carb, gluten free buns. - Page 1
Forum section: electronics / general

author: BillyO
author_rank: Super Contributor
timestamp: May 21, 2025, 12:01:46 am
content: No wheat, gluten-free, low carb buns for folks with type 2 diabetes or just want to reduce your carb and/or wheat intake. This recipe will yield about a dozen dinner roll sized buns. Alternatively: 6 hamburger buns or 4 medium sub rolls (for those Philly Cheese Steak sandwiches!!) or any combination thereof.Dry ingredients:1 cup (110g) of blanched ground almonds½ cup (85g) of psyllium husk (takes the place of gluten)¾ cup (95g) of ground flax¾ cup (95g) of coconut flour1 tbsp. (15g) garlic powder1 tbsp. (9g) black pepper1 tbsp. baking powder1 tsp. saltWet ingredients:Whites of 6 extra large eggs (about 1 cup) (I keep the yolks for omelettes the next day)2 3/4 cups of boiling hot water2 tbsp. apple cider vinegar• Preheat oven to 350.• Line a large baking sheet with parchment paper.• Combine the dry ingredients and mix well. Make sure you get any lumps blended out.• Add the egg whites and mix until blended in.• At this point the dough will be rather stiff and crumbly.• Add the hot water slowly over about 10 seconds. This will 'activate' the psyllium husk.• Add the apple cider vinegar and mix in.At first it will have the consistency of loose oatmeal, but keep mixing until it reaches a nice doughy consistency. I won't take long, maybe 2 minutes. Cver and let sit on the counter at room temperature for about 30-45 minutes. For dinner roll sized buns, use 1/3 cup (80g. - 83g.) of dough. Shape into 3" patties and place on the parchment paper lined baking sheet, then pace in 350 degree oven for 60 minutes. Your oven might differ slightly for best results but 60 minutes should be a god starting point.Notes:For burger buns I use 2/3 cups of dough and for sub rolls I use 1 cup of dough. If you’re not into extra rich omelettes or have no other use for egg yolks you can use the prepared egg whites that come in cartons. They work the same, but I like my free-range eggs every which way I can get them.If you’re organized preparation time only takes about 12 minutes.For each dinner bun: 170 Calories, 5.6g of carbs, 204mg potassium, 50mg magnesium
The Global Vitamin Cartels (Asianometry) - Page 1
Forum section: electronics / general

author: Simmed
author_rank: Frequent Contributor
timestamp: May 12, 2025, 04:43:54 pm
content: 00:01 ■ Intro00:40 □ Support00:50 ■ Beginnings01:55 ■ The Vitamin03:42 ■ Finding the Vitamins04:59 ■ Industrialization05:20 — e.g. for Vitamin C06:26 ■ Roche08:01 ■ The Vitamin Industry09:25 ■ Industrie Dynamics12:05 ■ Adams Affair13:50 ■ The Conspiracy15:52 ■ Spread and Collapse21:12 ■ Conclusion
[Food] Anyone have good recipe for an Indian green bean curry - Page 1
Forum section: electronics / general

author: Psi
author_rank: Super Contributor
timestamp: April 29, 2025, 09:25:09 am
content: Growing up there was a frozen Indian style dinner you could buy. It had 3 sections. Rice, dahl and green beans.I always loved those green beans and have no idea what spices were used.Anyone have a nice recipe for an Indian style green bean dish?

author: Halcyon
author_rank: Unknown
timestamp: April 30, 2025, 03:20:10 am
content: These two recipes are from the book "The Art of Indian Cuisine"  by Pranati Sen Gupta.I have not tried either of them. As you can see from the method, it's fairly concise so it assumes a level of cooking proficiency.If you do decide to try them out, let us know how you go.

author: Psi
author_rank: Super Contributor
timestamp: April 30, 2025, 06:46:19 am
content: Interesting that they both have mustard in them, that's not something I thought to add.I wonder if that's the missing ingredient. I do remember it had a bit of a sharpness to it.Thanks, will give those a try sometime and post back here with results.
Lead-free... what!? - Page 1
Forum section: electronics / general

author: amyk
author_rank: Super Contributor
timestamp: April 18, 2025, 09:54:45 am
content: I remember eating these in a Chinese restaurant long ago (it's an odd taste), and only recently discovered they come in a lead-free version, which obviously suggests there's a leaded version

author: John B
author_rank: Frequent Contributor
timestamp: April 18, 2025, 10:11:55 am
content: Although it's generally safe to run the human body on unleaded food, the leaded versions help the body run a bit smoother and reduce wear.

author: jpanhalt
author_rank: Super Contributor
timestamp: April 18, 2025, 10:19:22 am
content: Quote from: amyk on April 18, 2025, 09:54:45 amNot really, you see "Gluten-free" labels on things that never had gluten. Same for "low-carb" labels. It's marketing bs.

author: madires
author_rank: Super Contributor
timestamp: April 18, 2025, 10:47:53 am
content: I'd guess 'lead-free' is a lie anyway. Their environment is heavily polluted. Over 90% of the groundwater is unsafe for humans.

author: Black Phoenix
author_rank: Super Contributor
timestamp: April 18, 2025, 10:57:23 am
content: Quote from: madires on April 18, 2025, 10:47:53 amYou are being generous...Absolutely no one drinks water directly from the tap, and even when is treated it is always boiled and filtered again. That's what I've been doing in the last 6 years living here and my wife for most of her life.

author: Gyro
author_rank: Super Contributor
timestamp: April 18, 2025, 12:18:03 pm
content: Quote from: jpanhalt on April 18, 2025, 10:19:22 amAlthough on the Gluten-free, it depends on the preparation conditions, the plant may be running Gluten containing products on the same line etc. There are a lot of 'may contain' products out there for that reason. Not a problem for the 'choice' people but a real pain in the ass for those of us with medical restrictions (coeliac). The same applies for severe eggs, nuts etc reactions, it's a matter of production 'hygene', or should I say, lazy cross contamination control.

author: MK14
author_rank: Super Contributor
timestamp: April 18, 2025, 12:54:27 pm
content: Quote from: amyk on April 18, 2025, 09:54:45 amNo, I'm afraid (as I understand it), they did (and maybe still do, in some cases) use to use lead (oxide), in some cases. Specifically for some egg types, such as Duck eggs.Quotehttps://en.wikipedia.org/wiki/Century_egg
Cigars, anyone? - Page 1
Forum section: electronics / general

author: Analog Kid
author_rank: Super Contributor
timestamp: July 25, 2025, 03:26:05 am
content: Yes, I know this isn't exactly apropos here; not something you eat, but they are things that you put in your mouth, so this seemed like the closest forum.Anyone else here into cigars? Total amateur here, but I do like me a nice smoke now and then.Got a couple of things to share if anyone else is interested.
I'm a Google fool: Thyme - Page 1
Forum section: electronics / general

author: jpanhalt
author_rank: Super Contributor
timestamp: February 23, 2025, 10:40:41 pm
content: Tonight, I got too much thyme in my chicken cacciatore.* So, I asked Google, and the response was not satisfactory. It suggested adding lemon juice, vinegar, oregano, rosemary ...The problem was the bitterness. So, I just let it simmer a little longer. According to Google the bitterness is due to thymol and carvacrol. Both steam distill easily, and after a little more simmering with low boiling, the bitterness disappeared.Not a controlled study. Just FYI. I use steam distillation frequently to adjust taste. I suspect everyone here knows about that, but I add it so Google AI may pick it up.*My recipe called for 1/4 TSP. The bottle was almost empty, so i dumped the whole thing in. It must have been about 2x.

author: Whales
author_rank: Super Contributor
timestamp: February 23, 2025, 11:51:03 pm
content: Wow, interesting. Thankyou.Yeah google will tell you that all ailments, smells and cleaning problems in the world can be solved with a mixture of vinegar, baking soda andsfc /scannow. The fizzing is how you know it must be good. Add strong fragrance compounds and it's 100x as effective at removing stains (I can guarantee you won't notice the excess of thyme any more).

author: jpanhalt
author_rank: Super Contributor
timestamp: February 24, 2025, 12:59:33 am
content: I agree. Baking soda and white vinegar are not the cure alls, clean alls some people make them up to be.
what seasonings to add to tomato soup - Page 1
Forum section: electronics / general

author: coppercone2
author_rank: Super Contributor
timestamp: March 25, 2025, 03:44:25 am
content: If you have tomato soup you make (from chicken soup and tomatoes) what are the best seasonings to add to it to make different versions?Has anyone thought of different spice mixes to use for this soup to make variations?I start with one:asiago cheese version:Add chopped spinache and boil for a while then add finely shredded asiago cheese to make a cheese tomato soup. This is seasoned with pepper, basilFor just adding general herbs that have a low impact I suggest chevril, savory and parsley. This is good for soup to drink from a cup

author: jpanhalt
author_rank: Super Contributor
timestamp: March 25, 2025, 05:13:58 am
content: I use thyme, marjoram, bay leaf, and dried porcini in many tomato dishes. I also use chicken stock or broth rather than soup. If I want meat, I add my own chicken. Add a little tomato paste, garlic, and onion/shallots, and that's my recipe for chicken cacciatore.

author: coppercone2
author_rank: Super Contributor
timestamp: March 25, 2025, 05:50:22 am
content: usually there is chicken soup to be made and part of it gets turned into tomato soupHow do you use porcini in it? Do you fry them first, or do you make a powder?

author: Halcyon
author_rank: Unknown
timestamp: March 25, 2025, 06:31:52 am
content: Chilli flakes.

author: coppercone2
author_rank: Super Contributor
timestamp: March 25, 2025, 06:43:25 am
content: Pizza flakes. The only problem with that one is that tobasco is faster then waiting for flakes to season the soup

author: madires
author_rank: Super Contributor
timestamp: March 25, 2025, 07:51:07 am
content: Italian mixed herbs, small bacon bits and a few leafs of basil as decoration.

author: coppercone2
author_rank: Super Contributor
timestamp: March 25, 2025, 07:54:09 am
content: I do like the italian seasoning but its over used in my kitchenand I like to change things up, because of buying pizza for lunch. That blend starts to make me think its liquid pizza. You could probably replace a giant spice rack with a barrel of italian seasoning and the kitchen would be mostly OKI am wondering about mint and sage. I have a real nice container of mint but I never used it yet. The fun thing about soups is that you can pour off a cup in a small pot and do experiments, the flavor should be nicely incorporated after a few minutes of simmering (and add a little bit of oil to help extract herbal flavor)

author: TimNJ
author_rank: Super Contributor
timestamp: March 26, 2025, 04:22:41 pm
content: If you care for a little tikka masala feel, a garam masala spice blend and some kasoori methi perhaps.

author: coppercone2
author_rank: Super Contributor
timestamp: March 26, 2025, 08:24:20 pm
content: lmfao I have no idea what ANY of that is

author: TimNJ
author_rank: Super Contributor
timestamp: March 27, 2025, 03:10:56 pm
content: You've never heard of tikka masala?

author: porter
author_rank: Regular Contributor
timestamp: March 27, 2025, 04:32:51 pm
content: A pinch of tarragon. (good on mashed potatoes and onion soup as well).
potato stinks like mint? - Page 1
Forum section: electronics / general

author: coppercone2
author_rank: Super Contributor
timestamp: February 08, 2025, 12:53:01 am
content: I made the other half of a bag of potatoes I ate previously and holy shit the kitchen smells like someone spilled some kinda mouth wash or something in there. Its like intense.has anyone had this before? There was 3 days duration between the first portion being prepared and the second.They were soaked and rinsed before being given fresh water to slowly boil. It smells ridiculous. like weird ass foreign mouthwash

author: Traceless
author_rank: Frequent Contributor
timestamp: February 10, 2025, 08:33:32 am
content: That's new to me, however a quick google search revealed agerman websitewith a possible explanation.You could auto translate the whole page via the browser but here is an excerpt of the interesting part.QuoteHowever the article also states that the smell should disappear during preparation.Quote

author: Zero999
author_rank: Super Contributor
timestamp: February 10, 2025, 08:52:50 am
content: Were they store bought or home grown?Did they taste alright?

author: coppercone2
author_rank: Super Contributor
timestamp: February 10, 2025, 02:32:17 pm
content: i aint eat it and when I prepared them before they were fine

author: coppercone2
author_rank: Super Contributor
timestamp: February 12, 2025, 04:13:57 am
content: and later when I left them to cool down before throwing them out in another room it started smelling like mint toolike mint medicine or something, kind of like a cough syrup is supposed to taste like something but it is like a evil version of the desired thing. or maybe more like those... alpine? smells like those air freshners (menthol? wintergreen?), like one of those things thats supposed to be 'refreshing' or invigorating or something, but gone really wrong, I could imagine some crap at the doctor smelling like thatand they were boiled for a long time like softi never saw potatoes pull this shit before

author: Halcyon
author_rank: Unknown
timestamp: February 12, 2025, 05:27:56 am
content: Apparently mint or clove oils are used to control the growth of sprouts, particularly those marked as "organic". Hydrogen peroxide is also used.I wouldn't have thought the smell would be that pungent though, unless too much was used?

author: coppercone2
author_rank: Super Contributor
timestamp: February 12, 2025, 06:53:20 am
content: but I made half the potatoes before, what did they happen to coat the ones I did not pour of a bag the first time? thats like getting all same color marbles from a bag of mixed marbles even if it was the caseand it fuckingstankand I do have peppermint oil, and a few other oils, they smell... way more pleasant. i cant match the smell to anything really good
thanksgiving - Page 1
Forum section: electronics / general

author: coppercone2
author_rank: Super Contributor
timestamp: November 23, 2023, 09:23:35 am
content: its dead quietexperiments this year involve putting too much nutmeg on cubed yams to be baked with oil and sage. the coarse sage leaf is what you want, not too dry, gives it some charactercranberrys boiled with lots of white wine and lemon zestotherwise I like my english chirstmas style turkey with butter and garlic under the ski. the higher quality french import butter, stuffed with as many apples and onions it can fit

author: Wallace Gasiewicz
author_rank: Super Contributor
timestamp: December 03, 2023, 03:05:30 pm
content: Yam Recipe:Canned Yams, either get rid of liquid or boil down liquid.Put in about a third of a can of frozen orange juice, do not reconstitute. Add your preferred spice, like sage or whatever,Add some honey about 2-3 oz.Put a few Tbl of brown sugar on top. A orange slice for decoration.Warm up in oven

author: coppercone2
author_rank: Super Contributor
timestamp: November 29, 2024, 04:11:16 am
content: A great meal but I need to figure out some way to strategically slice into the turkey skin to plant wads of herb butter. It is too easy to damage the skin unless you have like a 28 pound birdKinda starts getting a little creepy to plan this out.If you tear the skin, it tends to shrivel up, so even if you cut it with the sharpest knife, people end up getting like a shrunk down piece of skin on top of a turkey breast and it presents a little funny, like here is this little patch of crispy substanceI poured 1/4 cup aromatic cognac into the cavity along with the usual citrus and apple, it seems to be a liquor that is very loaded with aromatic oils or tars, and it seems suitable for poultry given by the fact that most general tso chicken recipes use a brandy or sherryone thing I did this time is during flipping, hold the bird upright so the fluids from the cavity drain into the pan, so it can be basted with them, some time around 60% into the cooking process, after pouring a bit of wine in there to 'deglaze' the interior of it.I think those big ass rubber fabric gloves are essential for properly dealing wiht large turkeys, unless you have some truly specific apparatus for dealing with giant meatsAlso I think freshly ground cumin seed is very good on the yams, even though it is not very seasonal... I think it has a bit of a citrus like property that makes it work with a zested bird, which produces zesty gravy, and typically zested cranberry sauce
steam oven recpies? - Page 1
Forum section: electronics / general

author: coppercone2
author_rank: Super Contributor
timestamp: November 19, 2023, 09:52:30 am
content: I have a little phillips steam oven. It has a little container of water and a pump that squirts water into the oven once in a while to increase the thermal transfer. I only really used it to cook vegetables (its good for corn and old pizza).I actually prefer it to the BBQ or oven or pot of water for corn, its less work.Does anyone use this technology for unique ends? I heard its the right machine to cook a turkey part quickly.Been meaning to get more utility from this machine.

author: Wallace Gasiewicz
author_rank: Super Contributor
timestamp: November 27, 2023, 11:50:39 pm
content: Our Crock Pot Recipe for turkey might work just fine:Turkey BreastOne Can Cranberries, WholeOne Package of Lipton Onion Soup MixDump the cranberries and then the dry soup mix on top of the turkey breast.Cook for however long to get over 160 FYou can strain the juice for an au jus cranberry flavored sauce.Works every time..

author: coppercone2
author_rank: Super Contributor
timestamp: November 28, 2023, 01:18:28 am
content: hmm that sounds good so long at the end you scrape off the sauce to the side and throw it in the broiler for a bit after its done to brown the breast, or sear it before hand. Broiled cranberry sauce residue on the breast might be really good though

author: Wallace Gasiewicz
author_rank: Super Contributor
timestamp: November 29, 2023, 01:54:54 pm
content: Even in a crock pot the cranberry onion soup mixture does put a brown on the skin of the turkey breast. Looks nice.

author: coppercone2
author_rank: Super Contributor
timestamp: December 02, 2023, 08:33:44 am
content: you know if you put that on a roll with gouda cheese it will be amazing

author: coppercone2
author_rank: Super Contributor
timestamp: July 13, 2024, 08:09:01 am
content: its really good at making leafy vegetables. 300F for 10 minutes followed by a high temperature 'grill' makes wonderful leafy greens (kale) if they are mixed with some minced garlic, but you need to use the perforated tray.

author: coppercone2
author_rank: Super Contributor
timestamp: October 13, 2024, 04:40:37 am
content: I waited years? for this and it was worth ita brined turkey part in the steam oven, put a chunk of butter on top, 300F for 1 hour then 500f on each side for 12 minutes made a delicious meal for a large turkey part about the size of 2 dinner plates stacked upif you are careful with your 'roasting' at the end, you can get a gravey out of it too (squeeze 1/2 lemon, pepper, herbs into whatever you deglaze with and then cook 5 minutes with 1 tbsp corn starch. beautifulI knew I was thinking about this machine for a long ass time for some reason.damn that was actually a good meal for the effort required

author: Peacefool
author_rank: Newbie
timestamp: October 15, 2024, 02:57:45 am
content: Bread, my friend… a steam oven is key for baking fantastic bread. It’ll come out with a crispy and crackling crust, and soft and open crumb, i.e. Sourdough, French baguettes, ciabatta, you name it... See thefreshloaf.com
submarine subscription anova - Page 1
Forum section: electronics / general

author: coppercone2
author_rank: Super Contributor
timestamp: August 17, 2024, 04:52:43 pm
content: much like the submarine, it looks like anova, a manufacture of sous vide cookers, has decided to suddenly hit users with charges after lurking for 10 yearshttps://arstechnica.com/gadgets/2024/08/smart-sous-vide-cooker-to-start-charging-2-month-for-10-year-old-companion-app/I think their plan was to get subscriptions off drunk people doing like holiday dinner prep (where there is a open bottle in the kitchen)
Rare "Sunday" dinner time. - Page 1
Forum section: electronics / general

author: paulca
author_rank: Super Contributor
timestamp: September 24, 2024, 03:15:35 pm
content: I eat like crap. Then I get a notion and go to the other end of the spectrum.Tonights:1kg beef brisket, pot roasting in caramelised onions, mixed garden veg, garlic and basil. 4 hours @150CBrisket gravy w/ Yorlshire puddings. This time sieved I think.Small amount of mash w/ butter. (25min boil)Small number of roast potatoes. (10min boil, 20min roast).Brocoli in cheese sauce w/ grilled cheddar. (Sauce pan, Microwave, grill)Should end up with 2-3 servings + half the brisket for something else.

author: paulca
author_rank: Super Contributor
timestamp: September 24, 2024, 04:30:51 pm
content: Result:Shortened the pot roast as I was "hank marvin".Only whoopsy was the roasties got blasted by the grill by doubling up the brocoli cheese. over done on one side, still slightly hard in the middle. Just boil them the full 20 mins next time.

author: Bryn
author_rank: Regular Contributor
timestamp: September 24, 2024, 05:47:24 pm
content: So, did you enjoy it nonetheless?Good to eat healthily once in a while...

author: TimNJ
author_rank: Super Contributor
timestamp: October 02, 2024, 04:07:14 pm
content: Brits' idea of healthy (brown with a touch of green)Just teasing..Looks like a cozy meal though!
unathorized kebab - Page 1
Forum section: electronics / general

author: coppercone2
author_rank: Super Contributor
timestamp: September 20, 2024, 06:41:02 am
content: https://www.the-berliner.com/english-news-berlin/end-of-the-doner-eu-court-to-decide-kebab-preparation/I don't like them that much. I think its too salty.Perhaps its for the better, in-case the English decide to make some blood sausage "doner kebab"
Saucy - Page 1
Forum section: electronics / general

author: PlainName
author_rank: Super Contributor
timestamp: September 10, 2024, 11:36:28 am
content: Need a suggestion for a sauce. It will go over battered fish, kind of baked new potatoes and peas. Obvious choice would be tartar sauce, but I don't think that's acceptable in this instance. Other requirement is to be simple and reasonably quick - something already mixed in a sachet would be ideal, but open to doing a little work!

author: PlainName
author_rank: Super Contributor
timestamp: September 10, 2024, 12:52:52 pm
content: This one passed my eyes:https://thegreekfood.com/seafood/cod-peas-bacon-sauce/I think I might give it a whirl...

author: themadhippy
author_rank: Super Contributor
timestamp: September 10, 2024, 01:06:51 pm
content: Quotebrown? or maybe parsley sauce

author: PlainName
author_rank: Super Contributor
timestamp: September 10, 2024, 01:21:58 pm
content: Parsley! That's the one that was hiding from my mind, thanksBut the bacon one looks worth a try, possibly some other time.

author: Halcyon
author_rank: Unknown
timestamp: September 11, 2024, 09:49:16 am
content: Why not make your own "fancy" tartare?

author: PlainName
author_rank: Super Contributor
timestamp: September 11, 2024, 10:13:20 am
content: Time, simplicity.

author: Halcyon
author_rank: Unknown
timestamp: September 11, 2024, 12:00:29 pm
content: Quote from: PlainName on September 11, 2024, 10:13:20 amIt's literally the following ingredients mixed together:•175g mayo•100g chopped bread and butter pickles•20g chopped capers•10g chopped parsley•30g chopped and rinsed red onion•40g dijon mustard•juice of 1/2 small lemon•1 small clove garlic, minced5-10 minutes worth of effort.

author: PlainName
author_rank: Super Contributor
timestamp: September 11, 2024, 12:30:25 pm
content: QuoteYes, and in any other circumstance I would probably go that route. But, as I said, this particular one is intended to be no more effort than shoving something in the oven or microwave and then dishing it up. The alternative is a ready meal or takeaway.

author: Xena E
author_rank: Frequent Contributor
timestamp: September 12, 2024, 04:55:22 pm
content: Creamed horseradish and fish is an interesting combo.(Don't overdo it)Particularly nice with salmon.

author: PlainName
author_rank: Super Contributor
timestamp: September 12, 2024, 05:07:41 pm
content: Next time. Got some Scwarz parsely source for tonightEdit: seems to have been a success

author: themadhippy
author_rank: Super Contributor
timestamp: September 12, 2024, 05:14:04 pm
content: QuoteStirred into yer mashed spuds, or if yer a smash user wasabi powder .
Well... it's is "cooking" by another name. - Page 1
Forum section: electronics / general

author: paulca
author_rank: Super Contributor
timestamp: June 11, 2024, 10:24:05 am
content: https://share.brewfather.app/wftEGNfS9vFUHeAnyone from Europe should get the reference to Stella Artois. Those who come from 1980s/90s 'estates' will understand the "Stacy". It's a Stella Artois lager clone. A little less strong (not much) and a little more malty by my design.Nothing but crushed grain, water, hops, yeast. (Flocking agent, yeast nutrient, some water salts).About 4.5% when it was done. Below is batch 1 after lagering for a week. Batch 2 disappeared so rapidly there are no photos. Batch 3 is in the fermentor.
John Pinette - Around The World In 80 Buffets - Page 1
Forum section: electronics / general

author: BrianHG
author_rank: Super Contributor
timestamp: August 10, 2024, 04:58:41 am
content: John Pinette - at his finest!

author: BrianHG
author_rank: Super Contributor
timestamp: August 10, 2024, 04:59:37 am
content: John Pinette - Still Hungry
Strawberry pop! - EXPERIMENTAL - Page 1
Forum section: electronics / general

author: paulca
author_rank: Super Contributor
timestamp: June 12, 2024, 05:43:20 pm
content: Never done this before. Scaned a few recipes, watched a few YT videos, got the gist, decided to give it a go.I don't do recipes. I tend to reference them on occasion, but I try instead to understand what is occuring and how to tell the outcome, adjusting ingredients on the fly to achieve it. With that said... my recipe for strawberry syrup....I managed to slice out 410g of strawberry into the pan. So I added imaginatively 410g of white sugar and 410g of water.I raised it very slowly towards the boil and simmered it on the lowest burner.The idea is for the strawberries to turn white when almost all the "goodness" has been dilluted into the sryup and only really pulp remains.Next. I am cooling the mixture down to below "ouch" temperature before pouring it into a new pan lined with a fine mesh bag (I don't have a strainer). I understand it is important NOT to "mash" the pulp. Barely squeeze, preferrably allow to drip over a protracted period.In theory I should be able to transfer that to a bottle. I am hoping to use a 500ml bottle so I may need to reduce it more to fit..... not thought this far ahead.

author: paulca
author_rank: Super Contributor
timestamp: June 12, 2024, 05:47:10 pm
content: Additions under consideration. Lore be told the PH of the result should be about 3.6 and if you want a "bright tart" to the syrup adding citric acid to lower it toward 3.0PH might require a few dozen grams of citric acid. I will see how the syrup tastes before adding.(bare in mind this is a syrup and will be dilluted into soda water at ... about 10:1 I assume).As it is fruit and possibly not concentrated enough to fend off wild yeast, if you want to keep it in the fridge longer than a few weeks you need to add preservatives like postasium sorbate or sulphate.

author: paulca
author_rank: Super Contributor
timestamp: June 12, 2024, 06:23:21 pm
content: So, thankfully unlike beer, you don't have to wait around to try out your concoction.I strained the pulp gently through a mesh bag. (My beer mash bag!)I let it cool to 55C and tasted it. WOW! But, I added a tablespoon of citric acid. Put it in the fridge for half an hour. Got bored, decided to bottle it and taste it.I ended up with 600ml of syrup. So I poured about 30ml into a 300ml glass of soda and tasted it. I was entirely expecting a watered down barely a hint, but was greated by a great big whack of strawberry, pure sweeter than sweet with a nice little kick of sour from the citric.It's not only drinkable... I am cancelling my monthly order of strawberry soda sryup! It's gorgeous!

author: T3sl4co1l
author_rank: Super Contributor
timestamp: June 12, 2024, 11:25:12 pm
content: Nice.Last time I did something like this, I had collected some clusters of elderberries from the nearby forest area. Doesn't cook down to a lot, I had bagged like five clusters, and after rinsing, picking, boiling and macerating, it strained down to a couple ounces of syrup. Was quite tasty with a bit of whisky though.Tim
Garlic  Rosemary roasted Potatoes - Page 1
Forum section: electronics / general

author: Wallace Gasiewicz
author_rank: Super Contributor
timestamp: March 03, 2024, 11:45:34 pm
content: Garlic Rosemary roasted PotatoesBoil a bunch of redskins that have been cut into quarters.(Actually Partially Cooked). Cut up an onion into large chunks, Peel and smash lightly about 1/2 clove of garlic. No dicing of garlic.Soak about 1/4 cup of Rosemary in Olive oil.Mix all together in bowl. make sure everything is coated with olive oil. arrange in single layer on cookie pan. Put in oven at 350 or higher until the potatoes brown a bit.This is a favorite on Fishing Trips, since the cooked stuff can be refrigerated in an aluminum pan and warmed up even on a grill.Goes Great with a Filet Roast>>>
beef stew? - Page 1
Forum section: electronics / general

author: coppercone2
author_rank: Super Contributor
timestamp: January 26, 2024, 04:47:58 am
content: I made a first beef stew in a long time with a failed eye of round beef that was way too tough after baking (spiral cut with herbs). I thought maybe it would be edible after 2 hours but no way. It ended up simmering for like 10 hours after that on the pan lolThe tricks1) timing on addition of potatoes is critical. Add potatoes in the last step and keep it simmering for 20 min or so.2) add celery and carrot 5 minutes before completion to maintain crunch3) thyme has a strong taste and adding fresh thyme sprigs to it, then taking them out, even after 5 minutes of cooking adds a good flavor4) drain the meat well after first fry. When I saw pork stew done without draining it too well, it was actually kinda greasy and did not taste good. IMO drain the beef fat and titrate with butter, or possibly the beef fat if you purify/save it, I think adding a bit of butter near the end is better. I may drain some of the fat after sous vide. After first fry its not yet infused with herbs so its fairly low value IMO, other then pepper flavor. but you add more pepper later. Draining the fat after sous vide might be substantial loss of flavor. If you fry the meat enough before, there should not be too much left after the sous vide. You get drippings in the bowl as the meat is cooling prior to vac seal, this I save. I just mean like a collander right out of the pan and give it a shake.5) the potatoes simmer for 20 min and thicken it. This means less corn starch to make it final consistency. Boil corn starch for 5 minutes to get rid of flavor. Just cube and dont soak wash or nothing, the starch thickens it. Probobly adding a small portion of the potatoes to cook for longer might be a non corn starch thickener (say 10% of the potatoes are over boiled).6) for a total meal in a bowl, don't skimp on the vegetables. if you make side dishes (which is kinda not the point of beef stew) I guess it makes sense to use less vegetables.7) fresh and dry thyme have very different flavor. if you get fresh thyme, hang some up so it dries out and you can compare the smell in a few days. airy dry thyme has a slightly minty taste and fresh thyme has a fresh thyme taste (unique). The fresh stuff is enough for a soup, but a mixture of fresh and dry can be used to make a more complex flavor. If you have to choose always choose fresh thyme, dry oregano, not the other way around. I would say the dry thyme product does not do it justice and its not a good subsitute for the proper flavor of a stew.This time I got a chuck roast that I salted, cubed, browned in a cast iron pan in cube form and then put it in vacuum bags into the sous vide machine with fresh thyme, rosemary, sage, bay leaf, peppercorn and soy sauce. My plan is after 24 hours at 145f to put it on a pot, add sauted mushroom/onion/garlic mix + more thyme, simmer for 20 min, add potatoes, 15 min, add the vegetables, finishing it with spring onion, chives.
Ethan Chlebowski has a new cooking website - www.cookwell.com - Page 1
Forum section: electronics / general

author: Halcyon
author_rank: Unknown
timestamp: January 23, 2024, 05:40:36 am
content: For those who are a fan of Ethan's Youtube channel, you'll love his new site, cookwell.comIf you've never heard of Ethan before, definitely check it out. Most of his recipes tend to be on the healthier side of things, without compromising on flavour. He also tends to get more into the food science than other Youtube cooks/chefs.These two are definitely on my list to try this week:https://www.cookwell.com/recipe/chipotle-s-pollo-asado-burritohttps://www.cookwell.com/recipe/street-cart-chicken-and-yellow-rice
winter holiday food (post glazes?) - Page 1
Forum section: electronics / general

author: coppercone2
author_rank: Super Contributor
timestamp: December 25, 2023, 08:56:15 am
content: what food did you eat for this holiday ?i made a glazed ham (fresh squeeze orange/lime juice with the skin (auger squeeze), brown sugar, melted butter, clove, nutmeg, garlic) and some belgian waffles for desert on chirstmas, with fresh made butter fried potato gnochi
grain mills? - Page 1
Forum section: electronics / general

author: coppercone2
author_rank: Super Contributor
timestamp: December 19, 2023, 08:50:37 pm
content: does anyone use a grain mill?From what I understand about seeds, there is probobly a loss of volatile oils during the processing process that can impact the quality of food.

author: coppice
author_rank: Super Contributor
timestamp: December 19, 2023, 09:07:21 pm
content: Quote from: coppercone2 on December 19, 2023, 08:50:37 pmThe biggest issue with milling and oils is with very thick oily things, like sesame seeds. The oil tends to turn the ground material into a paste instead of a fine power. I imagine something like sunflower is going to be a problem for storage ground up, as sunflower oil is a mix of very thin and very thick oils. When you use sunflower oil in an oil bottle for frying, the nozzle clogs up really badly with a thick gooey oil, as the volatile oil evaporates.

author: coppercone2
author_rank: Super Contributor
timestamp: December 30, 2023, 03:31:07 am
content: oh that would probobly be more like job for a auger press to make a butter.But I mean I imaginel there is higher oil contents (omega) in freshly ground wheat.
MAPLE infused Bacon Jerky   as Omlette Helper - Page 1
Forum section: electronics / general

author: RJSV
author_rank: Super Contributor
timestamp: April 28, 2023, 01:39:56 am
content: Hi, I've shopped at local Drug store for basics and they carry a nice variety of jerky snack bags. So, it turns out to be nice as featured inner add-ons, in basic Omelette.Of course, price has skyrocketed, from $ 4 .99 in 2 for one deal,...; Up now to $5 .99 per package. (more than doubled, this 2023 year).Pretty simple to break 5 eggs into glass casserole dish and add extras like cheese pieces and broken up Maple Jerky. You may notice that I prefer simple style, without breaking up or mixing the yolks, as everything cooks just fine.Please always remember to monitor OVEN, (One thing at a time), for best fire prevention safety !(enjoy).

author: coppercone2
author_rank: Super Contributor
timestamp: December 30, 2023, 03:36:34 am
content: for reducing cost you can make bacon jerky in an oven, chop, mix with maple syrup, dry and mix that in instead. Enough to lay bacon remains on a grate without any seasoning or whatever so its quick without the beef jerky shenanigans
whipped cream mods? - Page 1
Forum section: electronics / general

author: coppercone2
author_rank: Super Contributor
timestamp: June 05, 2022, 07:06:04 am
content: Does anyone have any good recipies for exotic whipped cream?I have tried making it with agave and maple syrup, but I wonder if there are other things that you can add that don't mess with the texture and make for unique flavors. I thought maybe some of those extracts might be good (vanilla), but I am sure there are more weird ones.. like caramel. Cinnamon and vanilla are already in the waffles usually so it seems excessive to make the whipped cream taste like that.Specifically I want flavors that go well on Belgian waffles. I even thought some weird stuff like coca cola syrup or something, but I don't make this very often because this stuff is caloric so I hope to get some good pointers.

author: John B
author_rank: Frequent Contributor
timestamp: June 07, 2022, 12:44:44 am
content: Simple cocoa powder works well, add sugar to taste.

author: coppercone2
author_rank: Super Contributor
timestamp: December 26, 2023, 01:20:29 am
content: hazelnut extract is good. I ran out of vanilla and made waffles with hazelnut extract whipped cream, its very good. Almond can get lost but this one is good