The freshest beer all round. Not too sweet, not too strong... I’m still partial to Orval and Guinness though :)

But so many prerequisites for effective AI implementations are relying on improving quality of inputs / training materials and that is an OPEX siphon.

This one was a classic local one, hoegaarden white, which I had on the perfect draft :)

This one is still under work but here you go;

• Chicken tights x2

Marinade :

• 2p soy sauce
• 2p mirim
• 1p saké
• 1/2p brown sugar
• 1/2p grated ginger
• 1/2p grated garlic

Throw the chicken tights cut bite-size in it > to the fridge for 1h or so.

After the marinade 1 drain the liquid out of the chicken so it's not soaked anymore and dip them in potato starch.

Then in the fryer at 165°c for ~3 mins in manageable batches Let them rest a bit Then back in the fryer at 180°c for less then 1min / till they get the right color.

The dipping sauce is super easy:

• 2p soy sauce
• 2p mirim
• 1p saké
• 1p rice vinegar

Boil the alchool off & dissolve the sugar by heating the mix for a while.

Once the chicken is ready I dip each batch at serving time in the sauce.

So the concrete alone was €1.351 including the truck to deliver it. The beauuuuuuuuuuutiful pump was €460 but honestly it was so helpful I consider it well spent. Then a couple € because I overestimated my volume by ~0.6m3 so I'll have to pay the recycling tax.

Thanks man. I’m always a bit unsure when a post is a post too much myself. I would not want to spam. And on another hand it’s fun to share the fantastic adventures of being a dad with 2 left hands trying to do home improvement.

Yup cutting them tomorrow. I tried to get some PVC profiles that would both serve as joints and guides when reeling but no one around carried those.

I went back yesterday and fixed the membrane here and here indeed... I filled quite okay from what I see. There's a rough patch in a crap place and a few unfortunate strokes some places but at some point it felt like more touching was just making it worse.

That’s actually a welcomed confirmation :) They are 4cm up the bottom and the slab is 12cm itself. So we are tight at a 3rd 🎉

They just make sure the metal meshing stays in the middle of the slab and doesn't go straight to the bottom. Also they go sssSsSSSsssss.

I got 5 stars on the kid-o-meter :)

For the broth it's a simple dashi (start cold water with combu, bring to about 80°c then cut the heat and add some katsuobushi to taste. Filter after 10 ish minutes) and then it's same as for a chicken stock. In this case I was making my monthly batch of chicken broth so I roasted 3 chicken carcasses in the oven till browned with carrots, oignons, ginger, celeri, garlic and leak with some herbs (not legit for the ramen but capital for my stock). After a couple hours drain the solids (you can use the veggies and bit of chicken for nems or else) and voila for the broth. The chicken stock part went back on the stove to concentrate a tad more.

You can cook the porc in the broth as well. You'll need a belly pork cut that you roll on itsef and bondage it shibari style so it keep its moist.

The tare was also quite simple; equal part good soy sauce and mirim with some sake. Add to that some ginger, kobu and shiitake. I also add some garlic but I'm not certain that it's legit. Heat it to infuse for a while then reserve.

Ramen eggs are super simple; 6:20 in boiling water then shock in iced water. Peel and put in a mix similar to the tare but you can dillute with some water to lower a bit the costs. It must marinade for a while but in my experience not like 3 days. I'd say max 2 after what it's becoming too strong for my taste. You can add bamboo shoots to the same marinade as a simplified menma.

The rest is chopping green oignons, par boiling mungo beans for 2 mins in salted water and shove them in ice cold water.

I buy the shredded dry seaweed as is and this time the noodles were store bought as well.

Then assemble and voila :)