Thanks man. All the fat and connective tissue melted into the meat; making it moist and a little sticky.
It’s a house blend I got at the meat counter. I like it because they go easy on the salt.
Wipe down the build plate regularly with IPA to help keep it clean; I do this as part of my pre-print workflow. That and scrubbing the nozzle with a brass wire brush to help keep burnt filament getting into my print.
How hot is your shed? Depending on your shed temp, some filaments actually like it hot. I have a PLA filament that likes to print at 220C and in an ambient enclosure temp of 90F.
If your shed is near 120F-140F, its perfect for ABS/ASA (be mindful of VOCs); maybe consider switching filaments while its hot out - making lemonade out of lemons and all that.
cheers
Good call. It looks like there is a Summer sale going on Hario USA. I prefer the untabbed filters and Amazon is hit or miss on these. I ordered a half dozen boxes, which hold me to end of year.
thanks for the recommendation.
Here are some things to try:
Wife made this but adding green onions and wasabi to your sauce may help on store bought sauces.
Nothing fishy; it's charcoal powder. The taste is a little difficult to describe but it doesn't taste bitter or burnt.
Molten lava bao are made with a runny egg custard-like center; it's sweet and slightly salty. The black color I think comes from charcoal powder. I always like to end my dim sum meals with this if its available.
@terawatt
@lemmy.world