I’m always reluctant to purchase a recently introduced new model of anything.
What has ECM/Profitec’s history of working out new model/manufacturing kinks when introducing a new model?
How long would you wait after launch to purchase? Or would you purchase as soon as available?
I want to make a fan chart for seven generations.
All of my work is in Ancestry. Unfortunately, it looks like the Ancestry fan chart only goes to five generations.
I created a gedcom and imported it into FamilyTree Maker. While it goes out to 7+ generations it is incredible clunky and takes up eight pages. I didn’t see a way to alter and format it differently — may have missed something.
Any recommendations?
Also, I have seen some that aren’t branded “LTD” and some that are branded “LTD” on the bottom of the pan and on the base of the handle (where it is riveted to the pan). Are these two from basically the same period, eg, the latter refreshed with “LTD” branding?
I am in the early stages of looking for a condo in the Palm Springs area. I have narrowed the search down to two developments. (Have not yet engaged a realtor.)
The units I am interested in range from 1200 sq ft to 1800 sq ft. Both are in two story structures and the units are on the second/top floor.
I would like to know how much I should budget for HVAC systems: maintenance, replacement and frequency. Both appear to be ducted HVAC systems.
I just made King Arthur’s Golden Vanilla cake — halved the recipe and made cupcakes using a standard 12 well cupcake pan. (The full recipe makes 24 cupcakes.)
I used the green #12 Vollrath disher. I was only able to scoop 9 cupcakes. And yes, the wells were filled just over 3/4 full. They baked up fine and look great.
What would have been a better scoop/disher size to get cupcakes?
Or do you just eyeball it and fill 2/3 full?
I really like this quote. It’s helped me out a lot through the years.
Applying it to the context of this sub…
If Portland becomes what it chooses to focus on, what will Portland become?
Looking at the below linked recipe for Lemon Nutmeg Pound Cake.
The flavor profile sounds interesting but I have never tried this pairing. What do you think?
Also, the pound cakes I make do not have baking soda or baking powder. I prefer a dense crumb cake, not fluffy. Will this be on the fluffy side? (I understand that baking soda is included because of the sour cream.)
Thoughts?
I walk two Cavaliers. (Side note: I’m a friend of the owner and walk them about once a week. Dog therapy for me; variety for them. Plus they seem to love it and go absolutely nuts when I arrive even though I try not to make a big deal out of it.)
One has this habit/routine of rubbing her face in the ground in two particular spots. One is front of a restaurant we pass on one of the loops we take. As soon as we walk by, she presses and rubs her face into the sidewalk.
The second is in the elevator, after we walk. She presses and rubs her face into the carpet.
The owner has never seen this.
What is this Cavalier doing and why?
$5,000 is total budget for new set-up, espresso machine, grinder, and everything else that goes along with being a home barista.
I have to admit, the sucking sound was loud and strong when I started looking at equipment.
The “routine” looks like an Americano first thing in the morning, a latte mid morning and occasionally a shot by itself or for an affogato. Usually just me; sometimes one or two guests.
My first stop was the Profitec Move. A dual boiler machine seems simpler and faster for milk drinks. The Move was within the original budget.
Then the sucking began. I was lured in to look at more options.
I started looking at the Profitec Ride. I really like the aesthetics of the E61 group head. I asked myself, “What are similar alternatives to the Profitec Ride?”
With an upward, but workable, upward adjustment to my budget, the Lucca M58 Sunto became a compelling choice. The aesthetics are better than the Profitec Ride and I really like the idea of having a quieter rotary pump. The price, $3,295, is within the $5,000 budget.
Yes, the sucking continued, pulling me towards the La Marzocco Micra. “Stop, stop, stop it” I said to myself.
In full transparency, I realize I’m buying above my current skill set, moving up from a Nespresso machine, ahem. I’m cool with that. I don’t believe I will be overwhelmed and want something to grow into. I’m not interested in upgrading later. I also know I will never be crazy crazy with the hunt for the perfect bean, the perfect grind, the perfect dose. I just want a good set-up, one to experiment with and have a little fun and, yes, looks are important.
Now I’m looking for a few grinder recommendations to pair with the Lucca M58 Sunto. Honestly, I’m a little exhausted after narrowing down to the espresso machine I want. Could someone give me 2-3 grinder recommendations?
Also, if you have recommendations to round out my set-up, I‘d appreciate those as well.
Lesson from being burned…
When you go out of your way and do something extremely kind for someone and they respond, “I’ll never forget that,” do not read into it beyond the words they’ve stated — simply, that they will never forget what you did.
Their statement does NOT mean:
- appreciation
- deep gratitude
- likely reciprocation, if needed
Yes, it’s a story as old as time.
And, yes, when it was their turn to step up to the plate, when they easily could have done so, they chose not to.
Two decades down the drain.
How useful is 1gb of international data? For example, if you’re using for search, maps, etc, — not streaming movies, watching YouTube, TikTok, live streaming.
What are your experiences with 1gb of international data?
Forming pie crusts in a pie tin is going to be the death of me. 😂
There is never enough dough to make a crimped or scalloped edge around the top.
I have watched countless videos, read countless instructions. I follow their dough recipes and I never have enough to make the perfect edge like in the video or pictures. Ugh.
(The quality of the crust is fine.)
I roll out the dough to roughly 1/8th of an inch. I use a 9” pie tin.
Oh, and then, when it’s par baked the crust shrinks and therefore the residual filling is baked in a ramekin. Argh.
Most recipes for two crusts call for 2 1/2 cups of flour, 1/2 cup of water and butter, which varies a little from recipe to recipe.
Should I just increase the recipe, all ingredients, by 25%, giving me more dough to work with?
I’m going to make a chess pie recipe that calls for fine ground corn meal. I can only find medium and course ground locally.
My sense is medium will make the filling too gritty.
Can I put medium ground cornmeal in a (clean) coffee/spice grinder or Vitamix to make a finer grind?
How will I know it’s been ground enough without becoming corn flour?
Thanks for any tips.
Making coffee chess pie from Sister Pie.
Recipe calls for “espresso powder.”
The espresso powder is whisked together with melted butter, sugar, cornmeal and salt.
King Arthur sells espresso powder for baking. However, I don’t have it.
Can I use instant espresso, eg, Medaglia D’Oro? If so, 1:1?
Is it correct when a (baking) recipe calls for espresso powder it is usually not calling for ground coffee beans used in making espresso?
Do you know a couple where Person A is the “fun times” one and Person B does the “dirty work?” Do you ever wonder what their formula is? What makes them tick?
For example:
Recently Person A invited a group of 20+ people over for a BBQ. As is their style Person A pumped it up about how fun it would be and how excited they were to have everyone over (the couple’s parties are fun).
The day before, Person B reached out via text, email and phone calls to let people know they had to cancel because of a plumbing problem. It was a messy, unfortunate problem that caused some flooding and had to be dealt with. One of the invitees graciously volunteered to host everyone at his house.
The following day, as the party was wrapping up, someone asked the (new) host if they’d heard from Person A. He said he had not. Several people acknowledged that Person A was likely very busy cleaning up.
On the way home, I noted that the party turned out well given the last minute change. The person I rode with said, “Have you ever noticed who did the dirty work of letting everyone know?” She then went on to say that Person A is always front and center with the fun stuff and Person B is the one who always has to swoop in to deliver the bad news, have an awkward conversation, smooth over a situation, be the fixer, etc. She gave a few examples and said Person A is all about the good times and Person B is the reliable one who gets things done. Through the years I have noticed this dynamic but didn’t think much about it and never said anything to anyone.
The next day I thought about the dynamic more. It’s fascinating how the mind works. Situations that I had filed away a long time ago began to come forward and the dots started to really connect. I could see an underlying covert narcissistic tendency in Person A, behaviors to protect an image, more clearly.
I also noticed boundaries that I had established without really giving them much thought. For example, Person A is not the most organized person. If someone is running late due to poor planning, it’s Person A. Person B always smooths over the situation with an excuse or a round of drinks. I learned years ago not to get upset and if I thought I was going to get upset to proceed without them — ie, not let their lack of time management affect my schedule.
Whatever works for this couple is their business. However, I wonder what makes couples like this — with a dynamic that others have ended relationships over — tick.
ACA/Covered California.
I received a bill for lab work associated with my annual wellness check.
Is lab work associated with the annual wellness check covered as part of my plan?
And, to be more specific, successful in letting them nap with you on the sofa/couch but not letting them sleep in the bed with you?
If so, what did you do?
I have Fat Daddio’s cake pans. When I use them I reduce the oven temp by 20F. (I believe Fat Daddio’s recommends 25F).
For those who have Fat Daddio’s pie pans, do you reduce the oven temp when baking pies?
For example: “Party of eight” with an expectation that tables are pushed together to accommodate. Birthday gatherings, large friend groups, etc.
The desired vibe is more cafe/bistro with parties of 2-4 at tables, singles and couples at the bar.
While there is room without disrupting service/patron flow or violating fire codes, the atmosphere changes with large parties and to do it well requires an orchestrated production that is inconsistent with running the operation with smaller tables.
They present a really nice facade. They’re attractive, charming, fun to be around. The combination is a magnet for others.
Most people only know the facade. Never really getting close enough for long enough to see beyond the facade.
At the core is a different person.
They are entitled, manipulative and selfish and exhibit covert narcissistic tendencies, including responsibility avoidance and the use of “flying monkeys” to do their dirty work.
If they don’t want to do something, they don’t do it. They will drop the ball and that ball will stay dropped until someone else swoops in the pick it up or it becomes irrelevant.
They are used to getting what they want and getting away with what they do.
Sometimes you are amazed at what people do for this person, how there are little consequences, the strength of social clout they carry and wonder what that must be like, most of our realities being so different.
For the few who know who is at the core they either distance themselves or stick around, for various reasons, but rarely say a word.
Who is this person?