These are black mission figs and are self pollinating. We also have the fruits trees netted because other garden animals enjoy our fruits as much as we do. 😀

Listed below; cheated on the pastry but no regrets.

Pretty much described everything in the title:

• Dufour Frozen Pastry; very buttery
• walnut honey cream cheese base
• sliced figs
• generously applied fig jam over the figs

Baked as per pastry instructions. Simple and delicious.

Apple. iUP and direct purchase for T-Mobile network.

I was able to get on order in via mobile app and a couple more via web. It took 30min of refreshing; longer than the usual 5min.

Good luck

Have you considered EPax? They sometimes offer refurbs at price points that may fit your budget.

Not sure if all their components are US sourced, but they are US based and offer real customer support.

Don’t fret. I have the original ODE and the v2 changes which included the updated burrs. It’s does a fantastic job for v60 pour over. It was also fine on v1 burrs just better with v2 burrs. Discounted refurbished is the way to go to cost effectively up your grinder game. Static is handled with a spray bottle; not a big deal - just part of the ritual.

Thanks. Daughter took the photo, I held the reflector (white printer paper).

My wife has been making this for nearly as long as we’ve been married and I’ve never seen her use a recipe; sorry. Sometimes I get some of the ingredients for her; this one has dried cranberries, coconut flakes, and pumpkin seeds.

On my Koda 12, I pull the pie out halfway, make a quarter turn and do a put back. It easier and let’s me see how the cook is going. YMMV. cheers 🍕

Thanks man. All the fat and connective tissue melted into the meat; making it moist and a little sticky.

I use Royal Oak chunk charcoal and wood chunks(hickory , apple) for the longer cooks.

It’s a house blend I got at the meat counter. I like it because they go easy on the salt.

Maybe you have too much squish?

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:

• make sure you have properly cleaned the new bed; ipa or dish soap. I have gone so far as lightly sand my new pei sheets with high grit sand paper to improve adhesion. Try the list below before considering sanding.
• bed temp: as you mentioned a cooler bed temp may improve corner curling. 50c or just yolo it and turn it off
• sounds like you’re printing with PLA: maybe slightly lower your hot end temp.
• mouse ears at the corners may help keep them from curling.
• make sure your printer isn’t catching a cool breeze.

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.