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That of course means the bacon is smoked for real instead of injected with smoke aroma.
Are you smoking it yourself?
I have got both instructions for how to build my own small smoking chamber and a nice place in my garden where I can build it. Like you, I want real smoked meat, sausages and fish! Last year, one of the Norwegian newspapers made a survey of smoked sausages, and some eighty percent were "smoked" with the smoke aroma. There are cases of "real" smoking, but they are few and far between.
I guess that your local farmer also doesn't pump a lot of water into his meat, to "make it more juicy". (Or rather, to raise the weight of the meat so that he can earn more money.) It seems like most of the meat and poultry you find in the supermarket nowadays have water added.
Small scale means it doesn't taste identical all the time.
Last year the bacon started having a different taste. They were out of apple and started smoking with plum instead
Isn't that great?
With "industrially made" food that has had the same unchanged taste from the 1960s till today, you get so bored. There is never anytyhing new and exciting to it. (That is actually my greatest objection against Coke: The taste is sort of 'OK', but after fifty years, I am sort of through with it!)
Sometimes, I make food based on industrial ingredients, such as canned or dried soup. But I always add some vegetables, spices or whathaveyou of my own, so that it is different every time.
Not yet. It took ages to ship, didn't leave Germany until 3rd January, then took 2 weeks to get to Cyprus, then got picked up from the post office by the wife and youngest a few days after I had arrived back in Qatar.
So it is sat in its box waiting for me to get back to Cyprus on 25th
A tad annoying!
I believe Anycubic are also announcing new printers this week. Be interesting to see what's new.
I had a couple of issues the last few days at home with the current one, it was a lot colder and couldn't get the first layer to stick properly. It was also my first use of my red filament so don't know if that also had something to do with it. I cleaned and levelled the bed, heat cycled the ultrabase and raised the temps a bit and that seemed to help.
I am thinking of doing something like you did, to help keep temps up and also for fumes when printing abs etc.
Brilliant on PLA, but ABS is being a PITA - I've got to get back to trying to get that to adhere properly in the next week or two (it's a low priority ATM). ABS is just curving and lifting even with a 110C bed / 230C extruder at half speed. and that turns the whole print to a rats nest of fine black wire ...
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony
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