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BrianBoitano posted:A screw driver won't do? Send photos of each end if that doesn't work.
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Oct 8, 2021 06:31
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the clamps that came along with the tube and ball lock that i bought were just trash. i ended up getting some from a local pipe store that have plastic flanges for finger tightening instead of needing a driver, and they work a lot better. they were like a few cents each iirc.
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Oct 8, 2021 06:39
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Go to a hardware store and get the kind that have a hex head nut with a flathead slot. And then just use the hex head with a bit driver. If you crank that sucker down like that and you still leak, you either have a silly-ily too large hose, or a hole in something because that should be tighter than a drum.
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Oct 8, 2021 07:33
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Yeah unfortunately the usual ball lock fittings with barbs are 1/4” and one of the common gas tubing is 5/16”, so I think oversized hoses is not uncommon. But it probably varies based on the retailer you bought from.
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Oct 8, 2021 18:25
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There’s a story in the r/relationships thread about someone who wanted to make penne alla vodka and cooked the pasta in vodka.
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Oct 8, 2021 18:41
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Yeah drunken noodles we've all made that
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Oct 8, 2021 19:35
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therattle posted:There’s a story in the r/relationships thread about someone who wanted to make penne alla vodka and cooked the pasta in vodka. imagine watching 40% of your liquid evaporate before even hitting 100c.
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Oct 8, 2021 20:35
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 For those curious, here's what it sounds like, https://photos.app.goo.gl/8jt8iNV5qr2iaSqn9
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Oct 8, 2021 22:03
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therattle posted:There’s a story in the r/relationships thread about someone who wanted to make penne alla vodka and cooked the pasta in vodka.
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Oct 8, 2021 22:59
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Carillon posted:
Stick it under water and see where the bubbles come from. I bet it comes from where the tube terminates.
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Oct 9, 2021 00:08
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Carillon posted:
The bubble trick is an excellent idea. I actually think the junction at the blue arrow seems like a big gap compared to mine - can you tighten it? Depends on the fittings.  If not, looks like the red arrow clamp might be clamped too high / on the metal, where it should back off a touch to only apply pressure to the red hose so it can really bite into the barbs underneath. You can also take it off and inspect the hose - lovely clamps can bite into it with razor edges causing holes
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Oct 9, 2021 00:15
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Yeah it could also be that nut, it's called a 'flare' fitting. You can crank down on them, the end on the disconnect has a plastic tip that seals on the metal flare of the barb fitting. There's no elastomer so you have to get it tight enough to seal on the flare. Another leak check you can do is soapy water, it'll make bubbles in air where the leak is. But if you can hear it it will be immediately obvious when it's submerged.
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Oct 9, 2021 00:33
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Thanks all, I got better clamps and tightened the ball-lock connector. Nothing audibly hisses anymore though the bubble test still reveats a small leak. But I carved a bunch of water and my first cocktail which was awesome. So thanks to the thread, this was a great success story.
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Oct 9, 2021 05:17
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SubG posted:Don't try the puttanesca. This reply is art
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Oct 9, 2021 15:37
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The Midniter posted:Just throwing this out there - while "spooky" is a common adjective around the Halloween season, "spooks" is not commonly used as a noun when referring to ghosts, the supernatural, etc. Its most common usage in my experience is as a racial epithet, and while I know that wouldn't be the case/intent if this subforum was entitled Spooks with Sporks, it just doesn't sit really well with me. I mean, while I'm absolutely fine with not using this, I do think this is rather regional and/or incredibly old fashioned. It absolutely isn't a racial epithet in the UK and I never once heard it used that way when I lived in Michigan or New Jersey either. CIA, yes, sure.
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Oct 9, 2021 18:34
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feedmegin posted:I mean, while I'm absolutely fine with not using this, I do think this is rather regional and/or incredibly old fashioned. It absolutely isn't a racial epithet in the UK and I never once heard it used that way when I lived in Michigan or New Jersey either. CIA, yes, sure. https://www.youtube.com/watch?v=WzV9giZRcow anyway I would suggest Groans With Scones signalnoise fucked around with this message at 10:13 on Oct 10, 2021 |
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Oct 10, 2021 10:10
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signalnoise posted:https://www.youtube.com/watch?v=WzV9giZRcow That only works if you pronounce scones the wrong way to rhyme with groans, instead of with cons.
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Oct 10, 2021 10:59
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therattle posted:That only works if you pronounce scones the wrong way to rhyme with groans, instead of with cons. I am an american
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Oct 10, 2021 16:10
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signalnoise posted:I am an american You poor thing.
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Oct 10, 2021 17:14
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therattle posted:You poor thing. The French invented phonics so people could pronounce English properly 
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Oct 10, 2021 17:47
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Goos with spoos
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Oct 10, 2021 20:18
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Mummies with tummies
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Oct 10, 2021 21:31
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Skeletons with gelatins Shakspooka Doom Rooster fucked around with this message at 22:44 on Oct 10, 2021 |
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Oct 10, 2021 22:40
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Ghoul with ful Ghosts with roasts
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Oct 10, 2021 22:53
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Gimps With Shrimps if you want a throwback GWS reference, Huevos with Rancheros signalnoise fucked around with this message at 23:39 on Oct 10, 2021 |
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Oct 10, 2021 23:35
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 bone apple tea
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Oct 10, 2021 23:54
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therattle posted:There’s a story in the r/relationships thread about someone who wanted to make penne alla vodka and cooked the pasta in vodka. Huh. Last night, as I was drifting off, I was pondering using red wine in the rice cooker instead of water / stock to cook white rice. Then I thought about whiskey. The rice cooker is a dead-simple one, dirt-cheap from KMart. The thermostat is hard-wired to 100 C, which to my understanding means it turns off once all of the water (in a normal cooking run) has either boiled off or been absorbed into the rice. With wine, this point would be reached at a lower temperature, so the cooker might scorch (more) of the wine-infused rice. With whiskey, I'm guessing the problem would be more severe and I'd get gross burnt nastiness with a hint of whiskey. The sense of shame and regret from a half-bottle of whiskey would be unchanged, though. Mister Facetious posted:imagine watching 40% of your liquid evaporate before even hitting 100c. **** Unrelated: last night I made enchilada sauce from a hastily-googled recipe, found here: https://www.allrecipes.com/recipe/61727/ten-minute-enchilada-sauce/ It calls for 1/4 cup of chili powder, either California or New Mexico. I'm in Australia and since moving here from Canada I've noticed that the chili powder is much hotter than I found back in the cold part of North America. Rather than burn my wife's face off (and my own), I put in about half that much and it was still a bit too hot for us. Delicious, as it turns out, and the chili powder's slow-release smoulder was quite enjoyable once we got used to it, but next time I'll turn it down a notch or two. Is chili powder labelled by geographic region or style where you are? All I can find here is just "chili powder", no specialisation. And is there a way to turn down the spicy-hotness of a dish? (other than just guzzling cheap lager to temporarily suppress the burn)
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Oct 11, 2021 00:56
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ExecuDork posted:Huh. Last night, as I was drifting off, I was pondering using red wine in the rice cooker instead of water / stock to cook white rice. Then I thought about whiskey. The rice cooker is a dead-simple one, dirt-cheap from KMart. The thermostat is hard-wired to 100 C, which to my understanding means it turns off once all of the water (in a normal cooking run) has either boiled off or been absorbed into the rice. With wine, this point would be reached at a lower temperature, so the cooker might scorch (more) of the wine-infused rice. “Chili powder” is a blend of some ground chilies, spices and usually some salt. It is a powder made to flavor the dish, chili. “New Mexico/California Chili/Chile powder” is pure ground chilies of the New Mexico or California variety. If you want to make a chili powder that is less spicy, you need to use a less spicy chile powder in your chili powder, but different chilies taste very different in addition to their differing spice levels. In Australia you will almost certainly need to order online though. You should be able to pretty easily find information on heat levels and flavor profiles of different chilies, and tailor what you want from that. You can also lower the heat of future sauces by reducing the amount of chili powder and adding more of the other things in it other than chile powder. Add more cumin, Mexican oregano, onion powder, garlic powder. You will just lose out on the flavor of the actual ground chilies and it won’t be as red.
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Oct 11, 2021 01:10
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ExecuDork posted:Huh. Last night, as I was drifting off, I was pondering using red wine in the rice cooker instead of water / stock to cook white rice. Then I thought about whiskey. The rice cooker is a dead-simple one, dirt-cheap from KMart. The thermostat is hard-wired to 100 C, which to my understanding means it turns off once all of the water (in a normal cooking run) has either boiled off or been absorbed into the rice. With wine, this point would be reached at a lower temperature, so the cooker might scorch (more) of the wine-infused rice. Herbies do a few different chilli powders, they also have Aleppo pepper too. Also Mexican Chilli powder that I've just found by browsing through https://www.herbies.com.au/product-category/herbs-and-spices/#letter-c Chilies grown in Aus can get really spicy because they can get a lot of sun in their growing season which develops the capsaicin in them. Yoghurt can soften the burn if its a dish you can mix that into Helith fucked around with this message at 01:26 on Oct 11, 2021 |
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Oct 11, 2021 01:17
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Helith posted:Herbies do a few different chilli powders, they also have Aleppo pepper too. Also Mexican Chilli powder that I've just found by browsing through Yeah. Dairy works to reduce chilli heat. Yoghurt, sour cream, lassi, etc will all work.
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Oct 11, 2021 07:40
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I think that in a lot of places outside the US, "Chili powder" is just powdered chilis. A spice blend for making chilli con carne, around here is called something like "Chilli con carne mix"
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Oct 11, 2021 09:47
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Casu Marzu posted:
how bad were they
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Oct 11, 2021 13:07
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Leraika posted:how bad were they the sweet ones were fine, the savory ones made me want to scrape my taste buds off
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Oct 11, 2021 15:12
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The green bean ones taste like grass and I was very upset to find out I super extra love them. My sense of taste is 100% busted, but they were refreshing and I wanted a whole bag of them.
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Oct 11, 2021 15:41
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feedmegin posted:I mean, while I'm absolutely fine with not using this, I do think this is rather regional and/or incredibly old fashioned. It absolutely isn't a racial epithet in the UK and I never once heard it used that way when I lived in Michigan or New Jersey either. CIA, yes, sure. Oh well then if you never heard the racial epithet used then it must not be one
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Oct 11, 2021 16:44
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fizzymercury posted:The green bean ones taste like grass and I was very upset to find out I super extra love them. My sense of taste is 100% busted, but they were refreshing and I wanted a whole bag of them. I actually really liked the grass Bertie Botts beans when I had them. If they made a mixed pack of the grass and dirt I'd probably chow down on them
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Oct 11, 2021 20:23
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fizzymercury posted:The green bean ones taste like grass and I was very upset to find out I super extra love them. My sense of taste is 100% busted, but they were refreshing and I wanted a whole bag of them. fuckin cursed lol I'll mail you all the green ones
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Oct 11, 2021 21:28
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The scary seasonal thread title should just be Mandolins.
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Oct 12, 2021 17:06
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VelociBacon posted:The scary seasonal thread title should just be Mandolins.
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Oct 12, 2021 17:11
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Edit : I'm stupid and forgot half the conversation
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Oct 13, 2021 01:46
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