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Print me a cute lil car.
When I was growin' up, I was the smartest kid I knew. Maybe that was just because I didn't know that many kids. All I know is now I feel the opposite.
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I think it could manage this one:
cute lil car - Google Search[^]
M.D.V.
If something has a solution... Why do we have to worry about?. If it has no solution... For what reason do we have to worry about?
Help me to understand what I'm saying, and I'll explain it better to you
Rating helpful answers is nice, but saying thanks can be even nicer.
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Wow, that looks like what you get if you fart inside a Smart car.
When I was growin' up, I was the smartest kid I knew. Maybe that was just because I didn't know that many kids. All I know is now I feel the opposite.
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IMCDb.org: BMW Isetta 300 in "Family Matters, 1989-1998"[^]
Steve Urkel loved it
M.D.V.
If something has a solution... Why do we have to worry about?. If it has no solution... For what reason do we have to worry about?
Help me to understand what I'm saying, and I'll explain it better to you
Rating helpful answers is nice, but saying thanks can be even nicer.
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DaveAuld, won't you print me a Mercedes Benz ?
My friends all drive Porsches, I must make amends.
Worked hard all my lifetime, no help from my friends,
So, DaveAuld, won't you print me a Mercedes Benz ?
With apologies to Janis Joplin
Freedom is the freedom to say that two plus two make four. If that is granted, all else follows.
-- 6079 Smith W.
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I thought the chicken was rather cool and a little odd textured last night - I cooked a Red Thai Curry in the Sous Vide - and I checked it today: the temperature gauge is overreading by between 15C and 25C. So last nights chicken was cooked at ~40C for three hours instead of 65C ... fortunately, we don't seem to have developed any "problems" as a result, which is definately good news!
So, contact the manufacturers to see if I can fix it since they are in the US ... and then realize it's got a two year warranty and I ordered it direct from them in March 2018! Yay!
It should be covered!
Then realize there is no way it's going to be fixed under warranty before Christmas, and I have based the whole meal around Sous Vide turkey and trimmings.
So, I'll get it fixed for free, eventually, but I'll have to buy a "spare" to tide me over while I wait ... damnit!
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony
AntiTwitter: @DalekDave is now a follower!
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Quote: Damnit - another thing dies
Please choose your words with care. You just made me feel my pulse. I thought for a moment you're referring to me.
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Fire up the barbie on Christmas Day.
btw four installed but not us
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Chris has a ... unique grasp of time, I've noticed!
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony
AntiTwitter: @DalekDave is now a follower!
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I wonder if he's a member of one of those tribes that talk about "the dream time"?
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you mean it wont let you set it to 90 degrees? (minus the 25 error = 65)
or just pull out the element from an old electric jug,
cut 1 side of the power cable and add a huge resistor,
drill a hole in the sous vide
and shove that in there to add the extra heat.
may require a bit of trial and error on the resistor.
oh, and if no resistors on hand use a bucket of water,
just add salt or fresh water to adjust resistance.
(I've always done my most ambitious DIY during Christmas.)
<< Signature removed due to multiple copyright violations >>
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If the temp sensor isn't accurate it will wreck the food - the margin for "which protein to cook" is pretty narrow, and it makes a huge difference to the end result. A bit like the difference between medium rare and well done - and for the same reasons.
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony
AntiTwitter: @DalekDave is now a follower!
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So if you know it's off by 15 to 25C...adjust to compensate? Is anything else broken?
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Trouble is the range is so wide, and it appears to widen as the temp increases.
And Sous Vide cooking is all about precision - this circulator used to hold the water at x degrees C +/- 0.1C and you need at least +/- 1C to tune it for the "right protein". (There is a lot of science involved in exactly what you are doing, but it's the same as "regular cooking" - the higher the core temperature of the meat, the more "well done" and chewy it gets. Being accurate on your temperature allows you to specify exactly how you want it, and a relatively small variation has a big effect on the appearance, texture, and flavour of the resulting food. In addition, undercooking chicken for example risks not killing the really nasty bugs [Campylobacter, Salmonella, and Clostridium Perfringens; as well as "Hygiene related" problems like E-coli if handlers further down the food chain aren't fastidious] and nobody wants them!)
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony
AntiTwitter: @DalekDave is now a follower!
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OriginalGriff wrote: Sous Vide cooking is all about precision
Not just, well for meat it is, but if you sous vide cook vegetables the temperature is less important and the fact that you cook them in their own juices does more fore the taste.
So consider having two machines, one cheapo for veggies and one proper for meat
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So I've got slang running, and I'm building a bunch of build tools with it.
I've updated my "Rolex" lexer generator to be much more gold plated since it now uses Slang.
I'm considering writing a unique partial parser generator that generates recursive descent routines to build a backtracking parser with.
but other than that what codegen tools should I create?
A better XML Schema to code mapping than XSD.exe allows for?
A data layer generator? (pain in my bum, and I've never believed in them being able to be completely generalized, though Slang could be used to mitigate that)
Any other ideas? Bueler?
When I was growin' up, I was the smartest kid I knew. Maybe that was just because I didn't know that many kids. All I know is now I feel the opposite.
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I need something that can generate code from manager speak
In fact, if it can translate manager speak into regular language I'd be more than happy as well
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sony bravia 4k blah blah, plugged it into my computer, decided to watch a movie, and ...
Forgot that Brazil is a Christmas movie!
Bonus: obligatory festive season movie: Done.
oh yeah, TV's OK - still not going to watch FTA though
<< Signature removed due to multiple copyright violations >>
modified 14-Dec-19 3:04am.
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lopatir wrote: still not going to watch FTA though
The The Freight Transport Association[^]? Can't say I blame you ...
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony
AntiTwitter: @DalekDave is now a follower!
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Ah, Brazil, best enjoyed with a cup of coffee
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OriginalGriff wrote: I find they are fine, once you have sucked the chocolate off and spat them out. I hate it when people don't finish their sentences.
Only the crappiest, driest, most tasteless Brazil nuts are covered with chocolate.
Get a cheap chocolate fountain, instead. Much more fun.
I wanna be a eunuchs developer! Pass me a bread knife!
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Ah, yes...Sony...have you made plans already to replace it, when it stops working 3 days after the warranty runs out and they tell you the required $2 replacement part is no longer available?
(not kidding, this is the exact same story I've now heard from 3 different people who don't even know each other)
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