evasive_chimpanzee

joined 2 years ago
[–] evasive_chimpanzee@lemmy.world 6 points 13 hours ago (1 children)

I like to add basically a chai spice mix. I'm a snob when it comes to chai, so I'll mortar/pestle up spices to use for chai, and I'll often do enough at once for multiple batches (even though it's best completely fresh). It goes really well in oats. If you want the lazier version, "pumpkin spice" mix in the US is basically a chai spice mix.

For savory oats, I treat it like congee. There's a lot of ways to make it, but you can either take it in a western direction (chicken stock, bacon, fried eggs, etc) or more Asian (dashi/miso stock, soy sauce, sesame, ramen egg, etc.).

[–] evasive_chimpanzee@lemmy.world 4 points 14 hours ago

There are 2 types of non-enzymatic browning: caramelization and maillard.

Caramelization is done by breaking sugar down, which then actually recombines into bigger molecules. I think it would happen with all sugars. If you do this with sucrose, it has to first break into glucose and fructose. This is done faster at a low pH, which is why if you've ever had to make invert syrup (which is just sucrose broken down), you add some kind of acid before heating it up. My assumption is that starting with glucose/fructose, caramelization will be faster, and not pH sensitive like when using sucrose.

The maillard reaction is the combination of sugar with amino acids. It takes place faster at higher pH (which is why you use lye or baking soda to make pretzels). It only works with certain types of sugar, though (glucose, fructose, galactose, lactose, maltose, et al.). Sucrose alone technically won't do it, but if you are heating sucrose, you'll be creating at least some glucose/fructose that can do it. Basically, you should get way more maillard reactions with the monosaccharides.

Basically, if you are baking with them, you may need to adjust recipes a little to prevent over browning.

Also, the monosaccharides absorb more moisture from the air, so they will stay moist longer, which is why some recipes tell you to use honey or invert syrup in recipes. It could be a good thing in some recipes, but a bad thing in others.

[–] evasive_chimpanzee@lemmy.world 2 points 1 day ago (1 children)

Two things I'd like to know:

How is the leather quality?

Can the side pockets fit modern waterbottles (nalgene/hydroflask/etc)?

[–] evasive_chimpanzee@lemmy.world 3 points 1 day ago (2 children)

You can buy plain glucose (dextrose) and fructose. Glucose isn't quite as sweet as sucrose, but fructose is sweeter. I'd bet you could mix 2 parts dextrose to one part fructose and use it as a drop in in recipes that call for sucrose. It may affect browning and resulting moisture of any baked goods, but it's worth experimenting with.

[–] evasive_chimpanzee@lemmy.world 13 points 1 day ago (1 children)

I'm surprised it's that low. In the US, at least, men drive ~60% more than women (which is also the real reason that car insurance costs more for men).

[–] evasive_chimpanzee@lemmy.world 1 points 1 day ago (1 children)

What kind of workshop are you running? I've been intrigued by direct solar applications since learning about this place on this low tech mag article.

https://solar.lowtechmagazine.com/2023/08/direct-solar-power-off-grid-without-batteries/

To be honest, I don't think I've ever measured vanilla, it goes right in the bowl, lol. Small quantities are often easier by volume, though, for sure.

Diameter of pots is big, too. You get way more evaporation with a wider pot.

[–] evasive_chimpanzee@lemmy.world 2 points 1 day ago* (last edited 1 day ago) (3 children)

Ounces suck because they are used as a weight and a volume, and I can't ever be sure which one a particular recipe is using.

I think a major one is to try to avoid trusting in unfounded precision.

If you want to make lemonade like a chemist, you don't just weigh out some lemon juice and add it to water and sugar. You measure sugar and citric acid content of the batch of lemon juice, then calculate how much water will dilute it to the right pH, and how much sugar will bring it to your desired osmolarity. In reality, no one is going to do that unless they run a business and need a completely repeatable. If you get lazy and just weigh out the same mass of stuff with a new batch of lemon juice, you could be way off. Better to just make it and taste it then adjust. Fruits, vegetables, and meats are not consistent products, so you can't treat them as such.

If i were to be writing recipes for cooking, I would have fruits/vegetables/meats/eggs listed by quantity, not mass (e.g., 1 onion, 1 egg), but i would include a rough mass to account for regional variations in size (maybe your carrots are twice the size of mine). Spices i would not give amounts for because they are always to taste. At most, I would give ratios (e.g. 50% thyme, 25% oregano). Lots of people have old, preground spices, so they will need to use much more than someone using whole spices freshly ground. I think salt could be given as a percentage of total mass of other ingredients, but desired salinity is a wide range, so i would have to aim low and let people adjust upward.

Baking is a little different, and I really like cookbooks that use bakers percentages, however, they don't work well for ingredients like egg that I would want to use in discrete increments. For anything with flour, I would specify brand and/or protein level. A European trying to follow an American bread recipe will likely end up disappointed because European flour usually has lower protein (growing conditions are different), which will result in different outcomes.

I will say in defense of teaspoons, most home cooks have scales that have a 1 gram resolution, though accuracy is questionable if you are only measuring a few grams or less. Teaspoons (and their smaller fractions) are going to be more accurate for those ingredients. Personally, I just have a second, smaller scale with greater resolution.

Seconding the national center for home food preservation document.

One thing that I like experimenting with that i have to search for every time is the time/temperature curves for pasteurization of different foods. Every "knows" you are supposed to cook chicken (and most "prepared foods") to 165 °F according to the FDA/USDA. What most people don't know is that that temperature is what your food needs to hit for 1 second to have the proper reduction of bacteria (e.g., 7-log for chicken, which is a really high bar). You get the same reduction with 15 seconds at 160 °F or an hour at a little over 135 °F. You can easily do that with a sous vide bath.

It's really cool for people who are immunocomprimised or pregnant because you can cook a steak to medium rare, but hold temp for a couple hours, and it's just as safe as if you cooked it to way hotter and ruined the meat. You can also do runny egg yolks.

Here's the first link that came up when I looked for it, but I'm sure you could find the actual government publication.

https://blog.thermoworks.com/wp-content/uploads/2019/07/RTE_Poultry_Tables.pdf

 

Chaco sandals are generally fairly durable and a good buy from a longevity standpoint. They have many variants, but of the standard sandals, there are 3 components: an outsole, a midsole, and the webbing.

The outsole is usually rubber, and I've heard conflicting info on the durability of the chaco branded outsoles vs the vibram outsoles that are also available, but i can't comment on that personally because my chaco branded ones have seemed fine. The outsole is something that will slowly wear down, but it is replaceable through the company (and independent cobblers).

The webbing is polyester, which is strong, soft, and UV resistant, but it can eventually wear through. The webbing is also repair/replaceable through the company.

The midsole, however, is not repair/replaceable (ship of theseus problem). The "classic" chaco midsole is a hefty chunk of polyurethane that is very durable. I know people with them that have had them for over 15 years, wearing them throughout the warm half of the year, replacing the outsole multiple times, and really putting them through the wringer. The "cloud" midsole, however, is designed to be more comfortable out the the box. It's mainly made of the same polyurethane, but it has a 5 mm layer of a softer, blown polyurethane on top. Polyurethane can suffer from hydrolysis, where it breaks down over time, but the "classic" chaco soles are dense enough that it's not a problem. The softer polyurethane is far more susceptible, and once it wears down enough to open up pores in the foam, it accelerates due to moisture getting trapped in the pores.

My cloud chacos started getting porous after 3 years of ownership, and basically unwearable after 4 years. The breakdown of the material combined with the moisture retention means that they stink so badly, I cant even keep them in the house. I will likely have to dispose of them if I cannot find a way to smoothly remove that whole layer of polyurethane.

I will also note that this can also be an issue with some boots such as blundstones that are built from the same material. Allegedly, making sure to wear shoes that have this material can help to extend life by driving out any moisture that has worked it's way inside, though i cannot verify this.

TL;DR, be wary of any polyurethane shoes, particularly if they are soft/squishy

https://www.chacos.com/US/en/zsandals-101/

 

I have a 100 W rigid solar panel including a charge controller that I currently only use for camping to charge batteries (also useful in an emergency at home). It strikes me as a waste that I could be generating more clean energy with equipment that I already have, but I don't have anything in mind to use this energy for.

Obviously I could try to tie it into my home to run more of my household on solar, or buy more/bigger batteries to charge, but with 100 W of generation, it's probably not worth it without a significantly increased investment.

I tried searching around online, and I found plenty of discussion for what to do with a whole house that generates excess capacity (mainly sell to the grid), but nothing really on what to do with small scale DC generation.

Anyone here have thoughts?

 

Does anyone have a good method for dealing with plant debris? I'm thinking about things like stems from plants, or even just pruned bits. I don't have a place to compost effectively. My normal method for woody debris is to cut it to little pieces with garden shears, and for leafy stuff to just let it dry out and crunch it up. After, I'll just stick it in the bottom of a pot that I'm going to put a new plant in. It gets a little broken down, but not as well as I'd like, and I can only do it when I have a new plant to pot, so I end up with a random pile of stuff that sits around for a while.

I wish I had like a tiny woodchipper or something.

 

I've been using my grinder (Baratza maestro plus) for ten years now, and I got it used. I've replaced some parts (e.g., burrs), but I'm wondering if it's finally time to let it go. It seems like it's not grinding as consistently as it once was, but I'm thinking it would be good to quantify it.

I've seen sieves used to classify ground coffee, specifically, the brand Kruve seems to be a nice implementation. It's $90 for the cheapest version, though, which doesn't quite seem worth it to me. It seems like it'd be better to just spend the money going towards a new grinder, but I figured it would be good to ask for anyone's experience here.

 

Hi everyone,

I looked through this community, and I didn't see much discussion of the use of CAD for woodworking, so I figured it was worth a post. I learned CAD ages ago, and I've used it sparingly in my professional life since then. I'm working on a project now that would benefit from CAD, so I figured I'd try to get up and running with a software for personal use.

I know sketchup and fusion360 have long been the major players for woodworkers, but I am wary of "free" personal use licenses that can be removed or degraded at any time. As this is Lemmy, I'm sure plenty of you are interested in FOSS options as well. I know there are some programs out there specifically for woodworking, but if I'm going to learn a new software, I want it to be more general purpose so I can use it to make things for 3D printing, etc, if needed. I also want something parametric to be able to easily change designs. For those of you unaware of what that means, it basically means that you can design things with variables instead of exact numbers. That way you can punch in numbers later on to easily update your design. In my case, I'm making cabinet doors in a few different sizes, and I'll be able to generate plans for different doors with only 1 model. Theoretically, I could upload the design for anyone else to use/modify as well on a place like thingiverse (someone give me a shout if they are secretly horrible or something, I'm generally wary of providing value to a corporation for free).

This all drove me to FreeCAD. FreeCAD is a FOSS CAD software that has a huge range of different capabilities. The different tools are divided into "workbenches" of different uses such as architectural drafting, 3d printing, openSCAD etc. There are also user created workbenches that you can install. There's even one specifically for woodworking (that I haven't used yet).

I've started into some tutorials, and most of them are focused on building a single widget. While that's great if you are planning on making something to 3d print, us woodworkers are usually assembling different parts. The tutorials for woodworking specifically I've followed along with so far seem to follow the same workflow:

First, a spreadsheet is set up to establish all the parameters you want to be able to change, then, each part is designed individually. Finally, all of the pieces are brought together and assembled.

While this is great if you already have a design in mind or an object, and you are trying to make a model of it, it's not the way I would ideally go about conceptualizing a new design. To make a nightstand, for example, my preferred methodology would be to assemble some simple rectangular panels to represent the top, bottom, back, front, left, and right. After those are in place, I'd start adding joinery, details like routed edges, and cutting out space for a door. It doesn't seem like freecad is necessarily set up to do things that way, though I could be wrong. This might even be how the woodworking workbench does things, I just figured I'd start learning the default workbenches first.

Anyone else use freecad or another CAD software? What's your workflow like? Want me to report back once I've had more time to play around with it and learn some stuff?

 

I've had irrigation running on my porch for a few years now, so I figured it was worth making a post about how it works, and the pros and cons of it. I'm by no means an expert.

Pros:

  • you don't have to worry about plants drying out on a hot weekend while you are out of town.
  • you can grow plants in smaller containers than you'd otherwise be able to
  • you can put plants in spots that would be annoying to water by hand

Cons:

  • it's a lot of plastic. Typically the tubing is polyethylene or vinyl.
  • you need to drain it in the winter
  • it takes some time to figure out how to get the right amount of water to your plants
  • the system that I have (and most off-the-shelf systems, I think) is not compatible with a rain barrel.
  • you need a hose spigot

I have a porch with a lot of plants. My roof hangs over the porch, so I don't get any rain on my plants, and they are completely dependent on watering. This would typically work fine all throughout the spring, but then once summer comes, and the plants need more water, I'd inevitably lose some plants while I'm out of town. I can have friends water plants like my indoor plants that maybe need to be watered once a week, but I'm not going to ask someone to water 30 outdoor plants twice a day.

There are a few different common types of automatic irrigation systems. The most common you've probably seen is little sprinklers. Those are not ideal for containerized plants because you'd waste a lot of water, and get your porch/balcony really wet. Theres also things like soaker hoses which arent useful in our case. The type that I have, and recommend, is drip irrigation. It does exactly what it sounds like and drips water right where you want it.

There's two types of drip irrigation, and two subcategories of each. Individual emitters or emitter tubing, and each of those are available as simple emitters or pressure compensating. Individual emitters are just single droppers, and tubing is what it sounds like, a tube with a bunch of holes in it at regular intervals. The single droppers come in different sizes for different flow rates, and they are generally more convenient than the emitter tubing unless you have a big planter bed or something where you put a loop of the tubing.

If you think about a tube with a bunch of holes in it, the most water will come out of the first hole, and each subsequent hole will put out less and less, until eventually, for a long enough tube, nothing would come out. The water that comes out would also be dependent on what your water pressure is. To use that kind of system, you have to be crafty about it, and maybe arange your plants or run the tubing from thirstiest to least thirsty. Pressure compensating emitters somewhat solve this problem by outputting the same amount of water, as long as the water is somewhere between the highest normal household water pressure and a pretty low pressure. I can tell you firsthand that they dont work perfectly, and you'll have some that put out water faster than others, but it's mostly okay. I actually rearranged my plants to just put the more needy ones under the fastest drippers.

One thing you need to always keep in mind is the pressure of the water. I have no clue what the actual numbers are for my water pressure is, so let's say it's at 10 where it comes out of the house. It then passes through the timer (more on that later), which might nock off 1 unit of pressure. The water then has to travel up a floor of my house to where my plants are. The change in height might nock off another unit, and the resistance of that long stretch of skinny tubing might nock off another. Now it's down to 7. Each emitter might take .5 units. Once we get down to 1 unit of pressure, there isn't enough to push past the mechanism inside of the emitters, so you can't have any plants past that point. If you follow the math, that gives me 12 emitters. Technically, the emitters dont reduce the pressure in the main tube, they reduce the flow, which leads to a corresponding drop in pressure. Obviously, bigger diameter tubing can carry more water and water more plants. This is all why a rain barrel would be hard to use, the pressure will be pretty low unless your barrel is up much higher than your plants. Any debris from the barrel could easily clog the drippers, too.

I have probably 30 plants on that system, but I was only able to have about 12 with a single line of irrigation tubing, which in the US, at least, is 1/4 inch diameter. I had to run 1/2 inch supply tubing, and I have branches off of that with the 1/4 inch tubing. You might think that tubing with 4 times the cross sectional area could carry 4 times the water, but it's actually way more than that because of math reasons I don't need to get into.

The emitters come in different sizes, rated in volume per hour. I have basically all one size because I can always put 2 in a bigger pot.

The last thing to mention is the timer. The cheapest ones just have analog dials for "water for x minutes every y hours or days". Figuring out how much water to give takes some time. To start, I would make sure all of the plants are not sitting in completely dry soil. Dry soil, especially with peat in it like lots of potting mix, does not absorb water well, so water might roll off to the side, and down the edge of the container and out the drain holes. Then I'd run the water till you see it start to drip out of the drain holes a lot indicating that the soil is full. Then I'd back it off from that point by a bit. My emitters are rated for 1/2 gallon per hour, and in the spring, with seedlings and cool weather, I might run them for 5 minutes every day or every other day. When it gets to the summer, I have my timer water twice a day, with 10 mi uses in the morning, and another 5 minutes during the heat of the day. I have a "smart" timer that lets me have slightly more complicated schedules like that. If you are a tech savvy person, you could set up automatic rain delay.

Lastly, I'm not trying to promote any particular products over others, but this is the kit I started with, and I've expanded from there. It seems like the components are all fairly standardized in size, at least in the US, so you can mix and match from different companies to problem.

Hope that helps some people, and feel free to ask any questions.

TL;DR, irrigation is pretty useful and easy to set up.

 

Every Thanksgiving since I was a child, I've had to make something for Thanksgiving. Typically, and I think this goes for many Americans (and presumably Canadians cause they have a similar Thanksgiving), this involves sharing the kitchen with way too many cooks. It can be difficult to know what tools you'll have in an unfamiliar kitchen, and when/if you'll be able to use the stove, oven, etc.

I'm trying to move things towards a better model, where I make the entire menu, and other people are responsible for drinks and cleanup, but there are always holdouts determined whatever particular dish they feel strongly about.

My normal approach is:

  • Insist on making the turkey. The turkey is the most common thing people mess up, and it sucks to have to choke down dry turkey.
  • Bring an insane amount of my kitchen with me. Words can't describe how frustrating it is to try to cook with only the world's dullest knives, a thermometer that starts at 160 F for "rare beef", and only a salt shaker of iodized salt.
  • Do as many "make ahead of time" or "make outside of the kitchen" dishes as possible. Sous vide sweet potatoes, salads, etc.

What are your methods for ensuring that your Thanksgiving meal doesn't suck?

P.s. My packing list for things to bring to cook at another person's house contains:

Thermometers, knives, shears, a scale, cutting boards, rimmed baking sheets, cooling racks, a vegetable peeler, a microplane, a pepper grinder, kosher salt, aprons, a big mixing bowl or two, a cake tester, a bread knife, a citrus juicer, a few Mason jars, butcher twine, a gravy separator, all the herbs and spices I'll need, a high wall saute pan, a sturdy frying pan, baking soda, baking powder, yeast, lemons, limes, butter, my sous vide circulator, heavy duty foil, and a liquid measuring cup.

Anything you think I'm missing?

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