Yvonne up this morning to report chest pain consistent with
cardiac issues. Her KardiaMobile 6L reported no problems.
Mail to Professor
Peter Kistler and Dr Rodney Reddy, but Reddy is on holiday for the next two weeks and recommends
contacting Paul Smith, who is also not available until early August. About the best
information so far is that it seems to be not overly dangerous.
After buying the Chinese Japanese ramen noodles last week, it was clear that I needed to use them.
I really don't have a good feeling for Japanese food. Everything I try seems to be
influenced by Chinese food. Looking for recipes didn't help. My cookbooks don't even
mention ramen, and online recipes are all a bit strange. I've established that there are
three different types of ramen soup, shoyu (soya sauce based), miso and shiyo (salt). I had a lot of miso
left over, so that's what I chose.
But what broth? Some kind of dashi, of course. Ah! I have some instant dashi, which I have never used:
Sometimes I wonder what people are thinking. Wouldn't it be easier to say that the sachet
makes 1.5 l, or that 1 g makes 150 ml? In passing, it's worth noting the 200 ml cups.
And the other ingredients? Fish cake, fried pork or chicken and ramen eggs (make the day
before). They all have one thing in common: I don't have them. So I cheated based on my
experience with Chinese soups. My recipe for next time is here.
Message to CCCWarehouse today with a
number of images showing the problem on the OM System OM-1 Mark II. No
response today, which somehow didn't surprise me.
What is it? Yvonne thought that it was a Kleiber (nuthatch), particularly because of the way
it climbed up the tree. It also made a continuous beeping noise. But it doesn't look much
like the nuthatches in the photos I found online. Once again Google Gemini to the rescue, maybe. It could be a
Daphoenositta
chrysoptera, which even Wikipedia calls a varied sitella, but none of the images show
the orange spot on the cheek, and the plumage looks different.
And then I discovered that I had taken the photos at 100,000/51° ISO! I had set that for
demonstrating the sensor problems on the camera, and then forgot to reset it. Under the
circumstances, I'm surprised how good the image looks.
I'm still trying to get used to our new dishwasher. It's glacially slow, taking up to an
hour longer than the Bosch machine, which was already slower than the Whirlpool. But I'm
still having difficulty getting all my things into the machine, especially the top shelf.
Part of the issue is the way the top shelf is divided. Somehow the designers expect a very
different load from what I have, and the divisions don't work for me.
This isn't a specific issue with LG.
The top shelf is laid out almost identically to the Bosch. But the Whirlpool seemed to do
it better. Is this just what I'm used to, or a difference between me and the world? I'm
taking a series of photos to follow my progress. Today I wasn't able to get everything in,
whereas I'm sure I would have done with the Whirlpool. Here I can either get the Chinese
bowl or the beer glass at front right:
ALDI had fresh pizza dough on offer
last week, so Yvonne bought some, and we tried it out. It's
very difficult to roll out. This is the best that she managed:
OK, that will have to do. But there was a problem: the raw dough was on the paper, and we
couldn't lift it off! Nothing for it, put it up against another tray, peel off the paper,
turn back again. To my surprise, most of the topping stayed where it should have been:
It wasn't until much later that we realized what had gone wrong: normally I pre-cook the
base before topping it. Probably because of the different procedure we forgot this time.
Still, there's nothing about the dough that suggests that we should repeat the experiment.
Our own dough is just as good and costs much less dough.
The good news is that the oven worked normally. I don't know what went wrong last week, but it heated up normally, and the stone reached 272° before cooking. A
pity that it didn't help much, since the pizza wasn't on it.
I eat deep-fried marinated chicken
wings with nasi lemak. How do I
marinate them? After some consideration I had come to the conclusion that they need to be
cooked in the marinade, which I then freeze as broth for other dishes.
At one point I cooked them sous-vide, but decided against it because it's so messy. But two things speak for
sous vide: firstly, cooking them in the pot produces more broth that I can use, and secondly
the meat doesn't quite fall off the bone. Is it better sous vide? Yesterday I tried it
sous vide again, this time cooking 1 kg (8 wings) for 20 hours at 82° setting (which
displayed as 79° or 80°). The result?
Still no response from CCCWarehouse.
Try a “chat” again? Yes, almost immediate response from Michael L, who appears to be the
only person in the department, unless it's a generic name for anybody there. He was also
the name who gave me the information I got on 22 November 2024.
It quickly became clear that he hadn't read the message I sent. Once again the suggestion
that I try pixel remapping. And then he stated that he couldn't find the order number,
which I had not sent him. So clearly he hadn't followed up at all.
In the evening, he did:
Based on the existing information, we can not accept your claim because our warranty
policy does not transfer to new owner when the product is re-sold.
But the other general expectations are dead pixels are possible and can be dealt with via
post processing, and re-mapping
Somehow he can't get past the pixel remapping issue, maybe because he hadn't read carefully.
And yes, I knew that CCCWarehouse claimed that the warranty wasn't transferable. That's why I
contacted them 2 days later and got the confirmation that the warranty was valid. But
that's going to be difficult to prove, even with the transcript that I have. I need to
consider all options here; maybe one would be to send the camera to an OM system service
centre overseas that respects the warranty that I have (and which makes no mention of
transfer of ownership).
I'm getting more and more CAPTCHAs. Why? Are they trying to make me walk crossly? Or are they targeting specific
browsers?
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