Stands for Horse Dynamic Range.
Shot with HDR Pro Camera for Android.
23rd Jan 2012, 15:25
| tags:hdrcomments (10)
Because it is made with BEETROOT.
Also, no fat or eggs and very little sugar. It's quite dense, but very soft and moist so I'm calling 'win' on this one.
20th Jan 2012, 09:11
| tags:foodcomments (17)
10th Jan 2012, 15:16
| tags:lemmycomments (9)
13th Dec 2011, 11:02
The annual tradition continues
An eBay bargain which turned out to be somewhat (a LOT) bigger than expected.
Before, after, labelled ignition switch, in action. It's as least as much fun as it looks.
7th Jun 2011, 12:34
| tags:gardencomments (5)
Had this system for a while, but it was kicking around in an old-ass ATX box behind the TV. A room-reshuffle has made it more visible, so decided to spruce up it's case a bit.
Bought an old radio from local junk antique shop for £25. Ripped it's guts out and replicated it's back panel in MDF. Mounted computer on aforementioned panel. The copper strips with wires going to them are surface mount LEDs. Note acoustically decoupled disk drive to minimise noise (yes, elastic bands tied in knots). That huge fan is the quietest on the market, it's inaudible from more than about 10cm away.
Slot it all in and power up. Need to reattach the tuning/volume knobs, but apart from that, boof.
Cooking at low temperature in a water bath under a vacuum produces delicious results. A vacuum packer can be had for around 30 quids, but thermostatically controlled water baths are extremely expensive.
This is a £25-from-sainsburys deep fat fryer, filled with water and turned right down. It holds temperature to three or four degrees either side of the desired temp, which isn't much less accurate than a £300+ sous vide machine. A certain amount of setting/adjusting/setting/adjusting is needed as the thermostat scale stops at 150C, hence thermometer.
In there right now is some pork belly. In eight hours time that's going to be delicious.