Kickstarter Stuff

[Moonliner]

I've also backed:

DouBBleTime USB charging cable-Full Battery in 1/2 the Time

I hope it works as promised, cell phone charging in 1/2 the normal time would be a good thing.

[Snowflake]

Originally Posted by Moonliner

Yea! The Coathook reached it's funding goal. With four cats at home I'm really looking forward to this one.

Cool! I kickstarted this one, too. I'm anxiously awaiting my Mini Museum! Oh and the SHRU electronic cat toy.....

[Ghoulish Delight]

https://www.kickstarter.com/projects...-hd-360-camera

[Moonliner]

Originally Posted by Ghoulish Delight

https://www.kickstarter.com/projects...-hd-360-camera

Did you back them?

[Kevy Baby]

Originally Posted by Ghoulish Delight

https://www.kickstarter.com/projects...-hd-360-camera

What if you only want 350°? No one ever addresses that market.

[Ghoulish Delight]

Originally Posted by Kevy Baby

What if you only want 350°? No one ever addresses that market.

Actually if you pan down you'll see the field of view doesn't include straight down and they fill it with their logo - looks like about 10°-worth.


I have not backed them. Very much considering it.

[Moonliner]

The Steak Locker. I want but sending Headliner to college has pretty much cleaned out my toy budget for a few years.

Originally Posted by Kickstarter

developing the very first commercially available fridge that professionally and safely dry ages prime cuts of beef.

But I do wonder, how is this different than a small fridge like:



Which I already have.

[RStar]

Originally Posted by Moonliner

The Steak Locker. I want but sending Headliner to college has pretty much cleaned out my toy budget for a few years.



But I do wonder, how is this different than a small fridge like:



Which I already have.

With certain precations, you can dry age meat in your fridge (or at least Alton Brown said so). But I think only for a few days safely. While this improves flavor, it is nothing compared to the real time used in proper aging- 21 to 70 days. If you put a steak on a plate uncovered in your fridge, what would it look like in almost 3 months? Yeah, a fuzzy meat cake.

So, to answer your question, this is what they say:

Some people dry age steaks inside their regular fridge. This is not recommended (in fact, it is illegal in a commercial environment) as the environment in your fridge is not suitable for dry aging. Even popular dry bag short term dry aging can be dangerous. In the main this is due to the high humidity and highly fluctuating temperature in your household fridge that promotes bacterial growth which in turn can cause foodbourne illnesses and ruin your meat. In addition to high humidity, it lacks a germicidal inhibitor such a Spectrum UVC lamp.

[Ghoulish Delight]

Sounds like it's got humidity level controls. And apparently connectivity for (at the time being notional) app-based monitoring and control.

[Moonliner]

Originally Posted by Ghoulish Delight

Sounds like it's got humidity level controls. And apparently connectivity for (at the time being notional) app-based monitoring and control.

According to the "Internet" humidity control is not that important.

Originally Posted by A guy named Kenji

The three different fridges I aged meat in were all at different humidity levels. The mini-fridge was consistently high—around 80% through the entire aging process (I kept it there by leaving a small tray of water in the back of it). One piece was left in the office fridge, which was opened and closed regularly throughout the process. It ranged from 30 to 80%, with no regularity. Finally, my home fridge is lower in humidity, closer to around 50% at all times (close to ambient room humidity).

Guess what? All three produced excellent aged beef.

I wonder how much sh!t I would take from my wife for turning our drink fridge into a meat locker for a few months....