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I only have one. Definitely not as charred and wrinkly, but it's difficult to tell length and girth from that photo... Brunch for one, with cheesey eggs, homemade salsa (with various heirloom tomatoes, Beaver Dam peppers, and Criolla Cella peppers from the garden), avocado, a groovy little tomato, and tortilla. Mui bien.

Maybe, but wasn't sure anyone cared - was thinking about deleting my last post and just going away to make everyone else happier.

It seems like you're doing some things wrong if it takes you four hours to shop for and prepare a few burgers and fries, but the results look tasty. With apologies to the Brisket Fairy @naamanf, I made a mini brisket yesterday with less than stellar results. I found a brisket nubbin to smoke but it was really too small and I didn't start early enough to really match the proper Brisket Fairy method to a TV. The texture didn't achieve greatness and it was too dry in the thicker and less fatty parts. Anyway, here are the results from last night's dinner. The first shot was just before wrapping in the magic pink paper and the second just after. The wrapped package sat in a cooler for 45 minutes or so until slicing.

Starting with potato pancakes. Sent from my iPhone using Tapatalk Followed by German Potato Bacon Soup. Sent from my iPhone using Tapatalk

^ I kind of dig that he uses an old Army issue guitar too. Why I think that's cool, I have no idea. Was listening to this oldie earlier. For you youngsters who thought Kenny Rogers was just a Country singer (Country was actually his 4th (genre). He was in the Jazz trio The Bobby Doyle Three, Then the folk group The New Christy Minstrels, before some real success with The First Edition. Oh yeah, and a few Country hits too. My favorite psychedelic rock song when I was about 10...

Just salt and pepper rub. He is the guitar hero of brisket. \m/

My oven didn't want to get hot enough, for some reason, so the spring wasn't right, and therefore the hole formation wasn't ideal, but it's not bad for the time doing a traditional French bread in two years. Excellent flavor.

Chicken schnitzel with a lemony herb salad. NYT recipe. It was very good. Sent from my iPhone using Tapatalk

Hey, Colin can scramble my eggs anytime he likes! But, what the heck is that paper thing with the pictures on it?

Are those the Colin approved 4 hour slow cook scrambled eggs? It was a NYT recipe Jacob. They also linked a video showing how to fry the schnitzel, keeping it moving in the pan to create air pockets and basting with some of the hot oil. It keeps the breading light. It really helped watching that and it turned out really, really well. So well I want to make it again tonight. But tonight Debbie does the work. Vegetable mulligatawny soup.

PDOTU should have a black and white party in the hamptons (at Dinny's parents' place)

Quick quiz...Does anybody recognize the drummer with The First Edition? He went on to have a pretty solid career of his own, though maybe not in music.

These were really, really good. I think you could get away with an immersion blender or regular blender for the soup, but a 1400 watt unit really made for a fantastic texture.

Hey Dusty, I typically just use salt, a bit of oil (whatever is required to keep things moving around when you stir), and low heat and time. You want to maximize surface area, as that is what allows for a good reduction of moisture, which facilitates expressing sugars in the produce. You can, and I do this occasionally, add a very small amount of baking soda (maybe a 1/4 teaspoon to two large onions, or four bulbs of garlic, minced, in a pan, well mixed). This changes the PH of the vegetables, and they will weep liquid more quickly, and they will caramelize much more quickly. It will taste caramelized, but it won't taste like true slowly caramelized alliums, and you have to make sure to use the bare minimum of baking soda, otherwise it will taste soapy. Using baking soda is acceptable for situations where you are adding caramelized onions, garlic, leeks, etc, to something else that is strongly flavored, but I'd never do it when making something that is mainly flavored by the caramelization itself. For instance, you'd never want to change the PH when making a very traditional French onion soup. For that application, I expect a five pounds of onions and two of shallots (which is the smallest batch of French onion I typically make, as it freezes so well) to take several hours, in a low temp oven. I never add water, as water is the enemy of caramelization at atmospheric pressure. I've never done it, but there are pressure cooker methods to caramelize alliums more quickly. I should try that out, as I'm a big fan of pressure cookers. Having said that, the picture that is provided does not seem adequately caramelized for French onion soup, in my opinion (I think the presence of a certain required amount of water may prevent caramelization, beyond a certain point, but I'd have to test it, to be sure). For that application (I do the most traditional version, which has no beef or vegetable stock), you need the deepest flavor possible, and you want to caramelize until you hit a light mahogany color. Something just about ready to burn, but not quite there. You get that with low heat, salt, oil, surface area, and occasional stirring. I hope that helps! Here is the French onion soup recipe I like the best, if you are interested. The only change I make is replacing a couple pounds of onions with shallot. My favorite way of doing garlic is actually really easy. Heat your oven to 250/300. Wrap a bulb of garlic in aluminum foil. Stick the bulb in the oven for 45 minutes to an hour. Take out, once the bulb is very soft, let cool for at least an hour, and then just take the bulb apart and squeeze each clove out of the skin. Some people like to do it at higher temps for less time, but I think that brings out bitter flavors in the garlic. 45 minutes at 300 should do it just fine. You don't need to wait, if you squeeze the cloves out while wearing dishwashing gloves.

That's exactly what I like about synthpop. There is something pure about synth tones.

Yes, agreed with MLA it's better safe than sorry - I vote to go with the 3.1 x 0.8mm. On the same topic, I've got quotes from the fab houses and decided to go with SeeedStudio for cost reason. I've corresponded with SeeedStudio to make sure they can handle the rectangular plate-through holes. For 1.6mm and 2oz copper the 4CP601-only board (36.3 x 31mm) will come to about $3 per board and the 4CP601/4CP2500 (46.5 x 38mm) will be about $4 per board after figuring in the shipping from China to me. The higher cost of 4CP601/4CP2500 board is due to the lower quantity. Many thanks again to Pars for the great work and for your patience in dealing with my repeated requests for modification With Pars's permission here are images of the boards:

I've always been a sucker for polished/well-produced stuff, so while I prefer their later catalog I understand where you are coming from. Tonight's listen. Dorothy - ROCKISDEAD. I like it.

Please fax

Tacos tonight or tomorrow so we'll see! Actually, doing that post made me go nuke a left-over slice and it was quite tasty even if the bottom half was dry.

Yummm!

Beautiful!

Got in the mood for some burgers and fries. After two stores and an hour and a half shopping, I didn't feel like it last night, so amazing lunch it is. May as well do it right. Boar's Head yellow cheddar Boar's Head white cheddar Halfway through the 6oz (exactly) S-V/125°/cast iron seared burger, I realized I wish I could still eat a ton, because I wanted that spare one i made. Zoë thought the ~fries were good, but not as good as my mom's. Not bad praise from a teenage girl, especially as she's more of a fry-in-the-oven than a peanut-oil-in-fryer kinda gal. Xavier loved them and the burger, which is awesome. For a first time sous-vide cook, I'm super happy with it. The fries wound up being a lot better than the usual frozen fair and weight wise, even the organic is a hair cheaper than the frozen stuff we usually get, and those can be prepped while fryer is warming up. Great use of 2+ hours today. Now it's nap time. **BRENT** Sent from my ONEPLUS A3000 using Tapatalk

I am Bonn again!

Oh shit Marc! You took a wrong turn somewhere, you're just in Boerne.

I finally got the last plate machined. I had to replace the spindle on my CNC and also made a mistake on the CAD so had to redo this plate, but it's looking great now.

Finding myself in need of a stand for my Lambdas and being unwilling to pay the $75 that Stax wants for the HPS-2, I built my own interpretation for free using of scrap lumber from a previous project. In recent years I've developed an allergy to simple butt joints, so dados and rabbets abound in my version.

Grilled pizza. Sent from my iPhone using Tapatalk

Long time since I posted around here but I thought I'd come by and show my latest DIY projects: First Watt F4 running on +- 32V At the moment I'm using a Millett Hibrid as preamp until I finish th BA3FE for preamp duties. Salas Folded Phono Stage, waiting for the front and back panels to arive from milling for final assembly. PSU for preamp

I've finished this fantastic design of Mr. Per-Anders.

This is a pro bias to normal bias adapter I cobbled together. It's a self bias circuit that taps R+ and gets chassis ground through an RCA plug to the amp. Just to prove the point of how easily one can build a stax compatible jack I rigged this one together with some female XLR pins, hot glue and a piece of delrin. Take that Mr.Speakers!