I’ve got eight of these in different states of disrepair. Some are peeling worse than this and some are better. I don’t know how much labor would cost or if it’d be more financially prudent to buy new chairs.
I’ve got a Ninja RAW that I’m using with my FX3 for dual recording and camera control. I’d like to use an external power source to continuously power the camera but the USB-C port is occupied due to using the Ninja for camera control.
My question is, is that USB-C port sending power from the Ninja? Can I use a battery eliminator and just power the whole rig?
I can’t find any documentation anywhere about the capabilities of the USB ports
Looking to fill out a NAS. PayPal G&S
Looking to fill out a NAS
Miang Som - Shrimp, Valencia orange, peanut, coconut, betel leaf (Fish sauce caramel, poached shrimp, cripsy shallots)
Kanom Krok - Hokkaido scallop, coconut cream, Thai herbs (served in a crispy rice cup, poached scallop, creamy and sweet)
Gaeng kua Sapparod - Geoduck, pineapple, lychee (Coconut ash shell. Pineapple in bottom, combo of far east and pacific north west (geoduck))
Tor Pak Guard and Jin-Som - Pork, yu choy, Northern Thai herb broth (Pork sausage is fermented in sticky rice for three days. Whitefish broth with chili oil and citrus. Pork is very pungent and sour. Cut a little smaller so it balanced well with the sweetness of the broth)
Gaeng Gra-Dang - Trout and Steelhead terrine, broccolini, fennel (steelhead and trout cold smoked pressed (terriene) pickled fennel, blackberry gele, white curry very well balanced bite and I don’t even like smoked fish. I accidentally cut into it before remembering to take a picture
Gaeng Om Neau - Oxtail, jungle curry, snap peas, beets (Northern Thailand they don’t have many coconuts (so no coconut in curry paste “jungle curry”), oxtail rubbed in makrang peppercorn (similar to Szechuan peppercorn) pickled beet, snap peas and green onion puree. Broth is mixed with the curry paste)
7-10 came out at the same time.
Gaeng Kua Prik - Pork Coppa, heart of palm, green bean (Copa (braised pork shoulder) broth has shrimp paste, slightly charred green bean)
Pla Tod Nam-Pla - Striped bass, mango, kale, (Bass soaks up dressing. The salad itself is very sour but when paired with the rice, it is very well balanced )
Nam Prik Ma-Kua - Eggplant relish, mackerel, pak ka-yang, greens (Ate the relish on the greens with rice like a lettuce wrap. Did some of the copa broth on it too)
Khao Panang - Jasmine rice with curry paste (Rice has a warm sweet flavor that offsets a lot of the salt and funk of the other dishes. Balances everything nicely.)
Machi Bai-Toey - Pandan mochi, jasmine ice cream, kiwi (Lime coconut cream brings bright acid in what might be too creamy and , Oregon kiwi great to offset the previous large, funky, and spicy course. Forgot to take a picture before eating it so I found a picture on instagram)
Khanom Mor Gaeng - Taro cake, raspberry, lychee, coconut (Taro pudding cake, coconut caramel sauce, raspberries and lychee cream with rose. The only flavor that was hard to pick up was lychee. Not too sweet and very light. Raspberries in jam were picked yesterday). Remembered to take a picture after I was halfway though it and couldn’t find a picture online.
A passionfruit gummy when the check came out. Very good.
Really great vibe to the place. I found it because I was looking for James Beard winners when I was passing through the area. I’d never had a meal that was sour/fermented forward. Everything was delicious. I was stuffed.
Miang Som - Shrimp, Valencia orange, peanut, coconut, betel leaf (Fish sauce caramel, poached shrimp, cripsy shallots)
Kanom Krok - Hokkaido scallop, coconut cream, Thai herbs (served in a crispy rice cup, poached scallop, creamy and sweet)
Gaeng kua Sapparod - Geoduck, pineapple, lychee (Coconut ash shell. Pineapple in bottom, combo of far east and pacific north west (geoduck))
Tor Pak Guard and Jin-Som - Pork, yu choy, Northern Thai herb broth (Pork sausage is fermented in sticky rice for three days. Whitefish broth with chili oil and citrus. Pork is very pungent and sour. Cut a little smaller so it balanced well with the sweetness of the broth)
Gaeng Gra-Dang - Trout and Steelhead terrine, broccolini, fennel (steelhead and trout cold smoked pressed (terriene) pickled fennel, blackberry gele, white curry very well balanced bite and I don’t even like smoked fish. I accidentally cut into it before remembering to take a picture
Gaeng Om Neau - Oxtail, jungle curry, snap peas, beets (Northern Thailand they don’t have many coconuts (so no coconut in curry paste “jungle curry”), oxtail rubbed in makrang peppercorn (similar to Szechuan peppercorn) pickled beet, snap peas and green onion puree. Broth is mixed with the curry paste)
7-10 came out at the same time.
Gaeng Kua Prik - Pork Coppa, heart of palm, green bean (Copa (braised pork shoulder) broth has shrimp paste, slightly charred green bean)
Pla Tod Nam-Pla - Striped bass, mango, kale, (Bass soaks up dressing. The salad itself is very sour but when paired with the rice, it is very well balanced )
Nam Prik Ma-Kua - Eggplant relish, mackerel, pak ka-yang, greens (Ate the relish on the greens with rice like a lettuce wrap. Did some of the copa broth on it too)
Khao Panang - Jasmine rice with curry paste (Rice has a warm sweet flavor that offsets a lot of the salt and funk of the other dishes. Balances everything nicely.)
Machi Bai-Toey - Pandan mochi, jasmine ice cream, kiwi (Lime coconut cream brings bright acid in what might be too creamy and , Oregon kiwi great to offset the previous large, funky, and spicy course. Forgot to take a picture before eating it so I found a picture on instagram)
Khanom Mor Gaeng - Taro cake, raspberry, lychee, coconut (Taro pudding cake, coconut caramel sauce, raspberries and lychee cream with rose. The only flavor that was hard to pick up was lychee. Not too sweet and very light. Raspberries in jam were picked yesterday). Remembered to take a picture after I was halfway though it and couldn’t find a picture online.
A passionfruit gummy when the check came out. Very good.
Really great vibe to the place. I found it because I was looking for James Beard winners when I was passing through the area. I’d never had a meal that was sour/fermented forward. Everything was delicious. I was stuffed.
Miang Som - Shrimp, Valencia orange, peanut, coconut, betel leaf (Fish sauce caramel, poached shrimp, cripsy shallots)
Kanom Krok - Hokkaido scallop, coconut cream, Thai herbs (served in a crispy rice cup, poached scallop, creamy and sweet)
Gaeng kua Sapparod - Geoduck, pineapple, lychee (Coconut ash shell. Pineapple in bottom, combo of far east and pacific north west (geoduck))
Tor Pak Guard and Jin-Som - Pork, yu choy, Northern Thai herb broth (Pork sausage is fermented in sticky rice for three days. Whitefish broth with chili oil and citrus. Pork is very pungent and sour. Cut a little smaller so it balanced well with the sweetness of the broth)
Gaeng Gra-Dang - Trout and Steelhead terrine, broccolini, fennel (steelhead and trout cold smoked pressed (terriene) pickled fennel, blackberry gele, white curry very well balanced bite and I don’t even like smoked fish. I accidentally cut into it before remembering to take a picture
Gaeng Om Neau - Oxtail, jungle curry, snap peas, beets (Northern Thailand they don’t have many coconuts (so no coconut in curry paste “jungle curry”), oxtail rubbed in makrang peppercorn (similar to Szechuan peppercorn) pickled beet, snap peas and green onion puree. Broth is mixed with the curry paste)
7-10 came out at the same time.
Gaeng Kua Prik - Pork Coppa, heart of palm, green bean (Copa (braised pork shoulder) broth has shrimp paste, slightly charred green bean)
Pla Tod Nam-Pla - Striped bass, mango, kale, (Bass soaks up dressing. The salad itself is very sour but when paired with the rice, it is very well balanced )
Nam Prik Ma-Kua - Eggplant relish, mackerel, pak ka-yang, greens (Ate the relish on the greens with rice like a lettuce wrap. Did some of the copa broth on it too)
Khao Panang - Jasmine rice with curry paste (Rice has a warm sweet flavor that offsets a lot of the salt and funk of the other dishes. Balances everything nicely.)
Machi Bai-Toey - Pandan mochi, jasmine ice cream, kiwi (Lime coconut cream brings bright acid in what might be too creamy and , Oregon kiwi great to offset the previous large, funky, and spicy course. Forgot to take a picture before eating it so I found a picture on instagram)
Khanom Mor Gaeng - Taro cake, raspberry, lychee, coconut (Taro pudding cake, coconut caramel sauce, raspberries and lychee cream with rose. The only flavor that was hard to pick up was lychee. Not too sweet and very light. Raspberries in jam were picked yesterday). Remembered to take a picture after I was halfway though it and couldn’t find a picture online.
A passionfruit gummy when the check came out. Very good.
Really great vibe to the place. I found it because I was looking for James Beard winners when I was passing through the area. I’d never had a meal that was sour/fermented forward. Everything was delicious. I was stuffed.
I eat a lot of gelato and sorbet but this was the best I’ve ever had. I’m just sad that there aren’t any locations near me