arkh2183

joined 2 years ago
[–] [email protected] 2 points 1 year ago

I use sphinx myself, or “hamburgavons.”

[–] [email protected] 1 points 2 years ago
 

I disassembled and cleaned my Eureka the other day, my first time doing so, and now what was a “2” grind size is closer to a “4.” In other words, it’s grinding finer overall. I’m guessing something was changed during reassembly? Do I need to recalibrate it or anything? I had notes about grind sizes for different coffees, are these all moot now?

[–] [email protected] 4 points 2 years ago

Usually by my third edit I’m ready to send. Of course, by then I’ve begun to question if anyone is interested in my option anyway and why am I sending this email? They probably know all this already and I’m too stupid to have realized it.

[–] [email protected] 15 points 2 years ago (2 children)

A lot of people use handbrake, or a combo makemkv and handbrake.

[–] [email protected] 4 points 2 years ago

I thought roasting implied directional heat?

[–] [email protected] 3 points 2 years ago

Pull your pasta out of its salty bath when it’s al dente and finish cooking it in the sauce. Add pasta water to the sauce and reduce until pasta is done.

[–] [email protected] 2 points 2 years ago

You mean clean up after myself? I do try….

[–] [email protected] 5 points 2 years ago (1 children)

Over the years this has become my go-to sauce. If I’m feeling fancy I’ll confit some garlic to go in it.

[–] [email protected] 2 points 2 years ago

I was thinking of Tanaka on the west side. Forgot about the OG!

[–] [email protected] 3 points 2 years ago* (last edited 2 years ago) (3 children)

There’s a place here in PDX that makes a tonkatsu sando when I get the urge. Now if they only had onigiri folded in plastic with goma konbu filling…

[–] [email protected] 3 points 2 years ago (1 children)

What is a bell pepper cream sauce? A purée?

[–] [email protected] 1 points 2 years ago

The extra cost is to subsidize hair product.

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