[CLOSED]

[damselle]

what's aeropress Reid?

What's purple CF Willow? oh...camouflage? no, i want solid. or even white with a purple design....

pink camo would match other tips i have...but.... Purple!!!!!

 

[willowize]

CF is carbon fiber which I think would give a light and dark purple when light reflects off of.

 

[Reidus]

what's aeropress Reid?

What's purple CF Willow? oh...camouflage? no, i want solid. or even white with a purple design....

pink camo would match other tips i have...but.... Purple!!!!!

Aeropress is my $25 plastic coffee maker.
Amazon.com: Aeropress Coffee and Espresso Maker: French Presses: Kitchen & Dining

 

[sedge]

Good evening everyone. Hope all in Trippyland are doing well.

We've been very busy. Seraphina is taking the Baby Bar in 13 days.

Reidus. ..you may think less of me, but for the past week I haven't cooked. No time. We've had pre-prepared entrees from Trader Joe's each evening. I'm ashamed to say they are quite tasty. Tonight was a very good chicken marsala.

Oh, and if anyone has a TJ near them, they are now carrying authentic Kringle from O&H Bakery in Racine, Wisconsin. They are a Danish pastry that truly can only be had in Denmark or Racine. Dutch bakeries in Racine have been making them for decades. My father is from Racine. I've been enjoying Kringle since childhood when we'd visit family or on holidays when I'd mail order them at $30 a pop. TJ has them for $7 year round now. Very dangerous to the waistline. Truly the best pastry I've ever had.

http://www.ohdanishbakery.com/all-our-kringle-flavors

 

[Wharf Rat]

Do they have a low carb version Sedge ?!?!?

 

[sedge]

:facepalm :

 

[Reidus]

Morning all. Happy Happy Thursday! We're on break until Monday!!!!!
I've been doing the same Sedge, except it's been chili and RB&R out of the freezer. Oh and one night I had cha gio (summer rolls) and pho ga (chicken noodle soup) from the Vietnamese place.

 

[bert1983]

I made the Bourbon-Glazed Salmon recipe that can be found at the MyRecipes website. I have to say it has a wonderful umami flavor, and even if you don't like salmon this is a recipe worth a try! I paired it with brown rice and sauteed mushrooms.


RECIPE:

[h=3]Ingredients[/h]

• 3 tablespoons brown sugar
• 3 tablespoons bourbon
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon fresh lime juice
• 3 garlic cloves, minced

• 1/4 teaspoon freshly ground black pepper
• 4 (6-ounce) skinless salmon fillets
• Cooking spray
• 1/4 cup thinly sliced green onions
• 1 tablespoon sesame seeds, toasted

[h=3]Preparation[/h]

Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.

 

[Reidus]

Yum! I love salmon. And for those of you who don't like fish, I'd bet it would be awesome with boneless chicken breasts as well.

 

[Reidus]

Good evening everyone. Hope all in Trippyland are doing well.

We've been very busy. Seraphina is taking the Baby Bar in 13 days.

Reidus. ..you may think less of me, but for the past week I haven't cooked. No time. We've had pre-prepared entrees from Trader Joe's each evening. I'm ashamed to say they are quite tasty. Tonight was a very good chicken marsala.

Oh, and if anyone has a TJ near them, they are now carrying authentic Kringle from O&H Bakery in Racine, Wisconsin. They are a Danish pastry that truly can only be had in Denmark or Racine. Dutch bakeries in Racine have been making them for decades. My father is from Racine. I've been enjoying Kringle since childhood when we'd visit family or on holidays when I'd mail order them at $30 a pop. TJ has them for $7 year round now. Very dangerous to the waistline. Truly the best pastry I've ever had.

All Our Danish Kringle Flavors - O&H Danish Bakery of Racine Wisconsin

I'm not terribly familiar with Danish pastries (other than Danishes ) but we have a traditional French patisserie down in the Quarter. It's owned by a Vietnamese couple ( you might recall that Vietnam was a French colony one upon a time). During the holidays I go there for a Croquembuche or a Buche de Noelle. The rest of the year I go for their croissants. To die for!

 

[sedge]

I did my senior thesis on Vietnam. Just an amazingly rich history. All the crepe shops around here are owned by Vietnamese. I made a cream puff tree one year. They're fun and beautiful. Easy too.

Reidus. Do you ever get to California? We have to cook together. If not I need to take the family to your neck of the woods when they're bigger.

 

[Wharf Rat]

I did my senior thesis on Vietnam. Just an amazingly rich history. All the crepe shops around here are owned by Vietnamese. I made a cream puff tree one year. They're fun and beautiful. Easy too.

Reidus. Do you ever get to California? We have to cook together. If not I need to take the family to your neck of the woods when they're bigger.

I'm first in line at the table

 

[BluSwatch]

Hi guys!!

Got my Pinkie Trippy on my new DNA40 Hana.
Trying out this temp controlled chip, seems good so far, haven't burnt any cotton .... and I did try.

** Bert - can the bases of these take high heat?
The RSM tips with the pyrex can't really take a dripper. The epoxy/whatever that holds the glass fails, at least 2 of mine did.

 

[sedge]

Hi Blu. Those pinks are gorgeous. Sera got one last month.


How's the 510 connector on the Hana. I'm hearing several folks sending it back because alot of atties won't make contact because the Hana does not have an adjustable pin.

I got a Vapor Flask dna 40 yesterday. Just waiting on Nickel wire.

 

[Reidus]

Morning all. Hope your weekend's off to a great start.
It's been years since I've been to Cali. One of my best friends used to live in SF and I'd visit regularly. Since he relocated to Austin, not as much. I've never actually made a croquembuche myself. I have an interesting family dynamic: I'm the cook and my sister's the baker, lol. I can and do bake, but the fancy stuff I leave to her. I have to admit though, I've always wanted to try my hand at Pate Chou, so who knows?

 

[BluSwatch]

sedge - mine seems fine, have UFO and iGo-M drippers on it, and no problems at all except trying to get my resistance up high enough. LOL

The 28g is nice to work with, but too low IMHO, so I have some 30 and 32 coming.

 

[sedge]

Choux is probably the most forgiving of all the base patisserie doughs.

Just make some simple cream puffs or eclairs. It super fun to watch them rise and to fill.

 

[Reidus]

I'm truly envious of your Flask, Sedge. I wanted to get one, but by the time I got home from school they all were gone already. Oh well, I have a Darkstar 40 coming.
You don't like the 28, Blu? I've already ordered that as I'm used to using 28 gauge Kanthal in my RBAs. Let me know what you think of the 30s and I'll order some of that as well.
My next dinner party I'm thinking of making cream puffs with a chocolate ganache. As Ina Garten says, "Whatever you serve, they only remember dessert".

 

[Wharf Rat]

Blu, I haven't had any problems with high temps and the V2's. On my 30's I vape at 24-28W and on my 454 I pull off the top by the Tip.


As far as the Nickel It's all very low. Right now I have dual 14 wrap with 30ga, 2.5mm dia and it's at .13Ω.

 

[bert1983]

Hi guys!!

Got my Pinkie Trippy on my new DNA40 Hana.
Trying out this temp controlled chip, seems good so far, haven't burnt any cotton .... and I did try.

** Bert - can the bases of these take high heat?
The RSM tips with the pyrex can't really take a dripper. The epoxy/whatever that holds the glass fails, at least 2 of mine did.

I've put some through the kiln at 1060 degrees F and couldn't get the base off the tip when it came out! I haven't heard any complaints about them coming apart aside from the beta ones. We designed them in a way that they really shouldn't! Please feel free to put them through the paces and let me know though!