#the rubber seal is literally starting to disintegrate

[yousaytomato]

Sometimes a laptop will just. Decide to not type even though you're pressing keys, or maybe send the cursor flying when you're not even touching it. Or maybe even freeze the screen a little.

This is nothing to worry about and are all signs of a well looked after and healthy device. You are a great mother. 50mb of available memory is actually too much if anything

[seagatecontrols01]

Watlow's New PL Plus Temperature Controller

When Watlow releases a new system controller, most facility managers perk up and pay attention. That’s because the quality, performance and reliability of Watlow controllers has become a standard and benchmark that other electronic sensor manufacturers are measured to. With a new product introduction, the benchmark usually ends up getting raised higher. It’s a Watlow trend that ends up being a game changer.

Raising Expectations from Temperature Controllers

Releasing the PM PLUS controller addition in a new 1/8 DIN format, both horizontal and vertical versions being available, Watlow broadened the temperature controller field even further than what the company has already accomplished. The new PM PLUS model is combined with the same technology as the EZ-ZONE controllers, but when enhanced features not available on those choices. That includes an easier-to-operate design that becomes apparent on use, and a user interface that literally improves the speed at which facility managers and staff learn, operate and maximize the use of temperature controllers installed.

Lots of User Interface Benefits

Key additions that were not available in previous models include Watlow interface enhancements for visualizing data trends. Real-time display of measurements and control tracking comes built-in to the product, and the PL PLUS 1/8 DIN still includes EZ-ZONE RM style manipulation management as well as the inclusion of Watlow’s improved power controller, ASPYRE AT. Even better, the COMPOSER proprietary software allows a facility manager to see and plan how various connections to the new temperature controller model can work and be made in the most efficient manner.

Reliable Aspects Stay and Avoid Removal Common in Upgrades

The new addition to the Watlow line still includes a lot of the common features available in all the PM PLUS controllers as well. The keyboard works with an advanced SMOOTH-TOUCH design that is far more durable and dependable versus previous models and rubber keys that disintegrate over time. In addition, with a seal on the controller face, contamination is reduced significantly with the latest format versus what people were touching before.

The backwards compatibility remains in place and, like all PM PLUS models, the 1/8 DIN version can still connect with all EZ-ZONE PM controller equipment already being used. And for those who want remote control, the EZ-LINK feature is still available as well, running on a Bluetooth channel sync.

Customers also get the choice of ordering the new 1/8 DIN models as either a PID controller or, if less programming is being applied, an integrated software version that focuses more on install and use implementation instead.

Local Help is Always Available

With Seagate Controls as a partner to Watlow, clients are able to receive ongoing support with planning, upgrade scenario modeling, technical assistance, customer support and long-term maintenance guidance as well for Watlow temperature controllers. It’s one of the reasons why the product line remains so successful. Rather than just building electronic controllers for the sake of selling as many as possible to the market, Watlow provides a robust network of customer support to make sure its products continue to keep working, specific to client needs and situations.

Watlow's dedication to drive industrial design toward better and better intuitive function, especially seen with the PM PLUS line of temperature controllers, continues to be the reasons why manufacturing, industrial and facility systems have become so advanced. When put into the same arena with heavy customer support from expert technical specialists like Seagate Controls, lots of possibilities start becoming realities for system controller testers and industrial design thinkers as well. In short, customers are going to have a heyday with the improvements. https://www.seagatecontrols.com/product-tag/watlow-pm-series-din-temperature-controls/

Source URL:- https://sites.google.com/view/seagatecontrols033/home

[elvespartyofcanada]

Are Dads Too Cool For Bread?

by Ele

Man, I literally just got a degree and this is what I'm doing with my life.

Cooking for Dads, whom one of our Elves Party guest writers, Ben, has written about already, has been posting some new content lately. Our pal(? maybe?) Rob Barrett has a slightly bizarre new interest: replacing carbs in meals with...chicken. Most notably, he's now made multiple videos about what he calls “chicken paper,” which is chicken breast pounded incredibly thin, with the intent of using it to replace bread products.

My curiosity became too much. I took it upon myself to try one of these recipes: Chicken Paper Pizza. And oh my, what a trial it was.

Cooking for Dads has three videos of chicken paper so far: preparation of the paper, making pizza with it, and making Taco Bell-style chalupas with it. I doubt I'll make the chalupas, it was enough of an effort to make one sheet of chicken paper.

WARNING: This post will contain pictures of raw meat. If you’re not down with that, you might want to skip to the third part (”The Verdict”). I've tried not to add the particularly gross-looking pictures (because oh boy, it sure did look interesting), but since a lot of this involved raw meat, I did take some pictures.

Part One: The Chicken Paper

Video

Ingredients: chicken lol

This step had to happen yesterday, because the chicken paper needs to be cooked from frozen or else it will be too fragile. I went to the store and bought some chicken breasts, and set to work. Now, I'm not stranger to flattening meat. Half my family's German, we do schnitzel sometimes. But they never get quite this thin, and that invariably leads to preparation problems.

This part was actually pretty frustrating as a whole, and touched on one of the things that genuinely annoys me about Cooking for Dads. Rob likes to promote or condemn specific brands based on what works for him, but I'm in Canada, not Mississippi. I've never even heard of most of the brands he uses for his cooking.

In this case, Rob claims that Tyson chicken is no good for chicken paper, as it disintegrates easily when it's pounded too thinly. Gold'n Plump is ideal for chicken paper as it holds its shape more readily. I have access to neither of these. My choices were President's Choice (one of the in-store brands for Canadian grocer Loblaws and its subsidiaries) and Maple Leaf.

At first I thought maybe Maple Leaf would be the better option since it's touted as being higher quality than store-brand, but...what part of the chicken makes it flatten without breaking up? It's not something really advertised on the package (“SQUISHES INTO A THINNER MEAT PANCAKE THAN THE LEADING BRAND!!!”). I really wouldn't be able to tell without trying them both, and I'm not interested in spending that much time on this. President's Choice was the cheaper option, and so I used it.

THE BEAST IS SEALED, THE TRANSFORMATION SOON BEGINS

The chicken went on a sheet of parchment paper and got covered in plastic wrap. Honestly, Rob Barrett and his fast-forwarding in the video made it look so easy. It was a lot of work, especially at first, to get it to really flatten, and I couldn't for the life of me get it to flatten into much of a circle. I used a pounder and a rolling pin as was suggested, but the rolling pin didn't really do much.

It did, in fact, start to break apart just a little, which Cooking for Dads said was fine, just push it back together. However, given that I had to put toppings on it, I didn't want it to disintegrate entirely, so I probably left it a little thicker than I should have.

Fun fact: that’s my rolling pin from when I was 5, because the alternative is a huge marble one that would destroy the chicken

I think Rob must have thicker parchment paper than me, too. It kept crinkling under the chicken, making it hard to keep things flat and even, and I had to transfer it to another sheet of paper before freezing because the one I'd started with had gotten so damp and wrinkled.

I'm not even going to share a picture of it without the plastic wrap on it because honestly it looked so...concerning. Like a piece of skin or something. Which doesn't really elicit thoughts of pizza. But oh well, I'd gotten this far, I wanted to see this through.

It was the most disappointing thing, though: last night, I kept thinking “oh boy! We have such tasty leftovers in the fridge, I can't wait for lunch tomorrow!” and then remembering that no, lunch tomorrow is chicken paper pizza. Sigh.

Part Two: The Pizza

Video

Rob's ingredients: chicken paper, salt and pepper, tomato, olive oil, sausage, cheese, red onion, fresh basil.

My ingredients: chicken paper, salt and pepper, tomato, canola/olive oil blend, dried oregano, dried basil, cheese, turkey pepperoni

I didn't make my pizza with the exact same toppings as Rob. For one thing, due to food sensitivities I actually can't eat red onion. We also don't use fresh basil in my house basically ever, so I figured it'd be a bit of a waste to get some just to use a little.

As for the sausage, it's interesting that in the video he cuts open the casing and squeezes some sausage out to fry. I mean, it makes sense, sausage on pizza usually isn't in rounds like pepperoni, it's in little clumps like that. It still looked kind of weird to me though! I'd never thought of doing that.

I'm a little picky about my sausage, though, so my chicken paper pizza was just a good 'ol pepperoni and cheese pizza. I tried turkey pepperoni, to go with the poultry theme (the turkey pepperoni was actually pretty good!).

Ready for action

Now, the concept of chicken paper pizza is odd enough, but when you think about it it's not THAT bad culinarily – think chicken parmesan but with pizza toppings on top. However, the Cooking for Dads replacement for sauce is kind of upsetting.

If you don't have any tomato sauce on hand, Rob suggests taking a chopped tomato, adding olive oil, salt, and pepper, and pulverizing it in a mortar and pestle (SILENT T IN PESTLE, ROB). Elves Party friend Seth described the result as “mashed up tomato boogers,” and I think he's pretty on the mark.

Frankly, it's minimal effort and much better flavour to just go buy a damn jar of pizza sauce. But, since it's another part of the recipe, I did this too. However, if we have a mortar and pestle, I don't know where it is. Rob's suggestion? Put it in a plastic bag and squish it with your hands. I'll admit, squishing stuff with my hands is my kinda cooking.

Chopped Judges, this is my Tomato Sauce Deconstruction with a Versatile Rustic Presentation

I put just a splash of oil in (a canola and olive oil mix cuz it's what we have right now), pepper, and I added dried basil because I wasn't adding fresh basil on top. I also added a bit of oregano for flavour, because I'm not a goddamn monster. I know what even the saddest of pizzas deserves.

I ended up using the meat pounder again to smash it all up, because it was too tough to really squish well with my hands. The funny thing is...I think I ended up with a better consistency than the Cooking for Dads version. It looked much more like a chunky but thick salsa than just partially-mushed runny tomato. Score one for me, I guess???

I mean it still looks weird, but not as weird as it could look? maybe???

With the sauce ready, it came time to assemble the whole behemoth.

Unlike Rob Barrett, I do not have a cast-iron pan. Unfortunately, his preparation method involves first frying the chicken to begin cooking it, and then popping it in the oven to broil. You can't exactly pop a Teflon pan in the oven without making a huge mess and ruining your pan.

This is another annoyance I have particularly with this video: if this is a channel intended for people who are new to cooking (like the allegedly-gender-role-adhering titular “dads” who've somehow made few proper meals before), will they even have, and know how to look after, a cast-iron pan? He doesn't even mention that you can't put every kind of pan in the oven.

Some of the other tools, like the meat pounder and the mortar and pestle, have alternatives suggested in the videos (a rubber mallet and the plastic bag method). But there's nothing for if you don't have a cast-iron skillet. We don't even have one, and everyone in my family actually does cook regularly.

I decided to try the stove-top part of the cooking in a Teflon pan and then sliding it onto a cookie sheet to broil in the oven. I also tried to preheat the pan in the oven as it preheated, because the video mentions that the residual heat of the pan will help finish cooking the chicken as the top broils in the oven. Sigh.

Beginning the cooking process also brings another issue: the Cooking for Dads video never actually says how hot your stove top should be. Like, at all. He just kind of says “hot.” If you're trying to teach people how to cook, you need to add basic instructions like that!? I started with medium-high and adjusted as need be depending on how the chicken was cooking and how violently the oil was trying to evict itself from the pan.

Anyway, I put oil in the pan once it was hot, put the chicken in, and put a bit more oil and some salt and pepper on top as per the video instructions. It was at this point it became especially clear to me that my chicken paper wasn't thin enough, because it didn't cook as quickly as Rob's did.

Magical Girl chicken

It was kind of neat, though, that the oil on top of the chicken kept doing this oil-slick thing and putting rainbows on the top of the meat. I mean, it's not generally a thing food should probably really be doing, but it was pretty and made it look kind of magical. Well, as magical as literal raw meat gets, anyway.

After I saw more white around the edges and seeping through to the top of the chicken, I added my toppings. Rob put his cheese on last, but I like a bit of broiling on my pepperoni too, so that went on last for me. It was a little tricky because even though I hadn't added that much, there ended up being a lot of oil and juices in the pan and it splattered my arm just a little. Not only does this take some work to prepare, it fights back!!!

The still-raw meat on the edges just really makes this look appetizing

I really felt like it still looked more raw on top than it does in the video, by the time I felt I was probably ready to move it into the oven. I had to be real careful about slipping it into the pan, which meant that the pan lost most of the heat it had (which wasn't much because it was only on broil setting). There was just so much oil and drippings and grease, even though I'd been more sparing with the oil than the Cooking for Dads video had, and I didn't wanna just dump it all onto the tray.

After some careful moving, I managed to slip it onto the tray and into the oven. I ended up turning on the full oven (to 400F) at first, because I really was worried about the chicken not cooking enough. I switched it back to broil when it looked like the meat was white all over, in order to get the cheese and pepperoni to darken a little more.

INTO THE FIRE WHERE YOU BELONG

It took a bit longer than it probably should have, and I would have liked it a bit darker still, but I was worried about overcooking the chicken and so I pulled it out and gave it a chance to cool while I tidied up the kitchen a little.

Part Three: The Verdict

Tah-daaaah!!!...???

The first thing about this pizza, which is also what I've been saying in the previous section is that it was SO oily and greasy. Like, I'm one of those people that blots their pizza a bit (I heard it does actually cut down on calories just a smidge!), but even if you didn't do that, you'd have to do it for this one. A lot.

When you're making it, there's oil in the pan, a bit of oil on the cookie sheet that I probably didn't need to add, oil on top of the chicken, oil in the sauce (although I was very sparing with that), and grease/fat from the chicken, pepperoni, and cheese. I got rid of as much of it as I could but it was still pretty gross to deal with, and it was impossible to totally get rid of it.

nothin’ quite like soggy chickenpizza

I would say that the oil put on top of the chicken, at least, is totally unnecessary. After getting rid of as much wetness as I could, I cut it open and was so glad to find that the chicken was cooked. Raw meat after all this effort was honestly the last thing I needed.

Time to eat. Unlike Rob, confidently picking it up like the world's floppiest pizza, I found it was just easier to eat with a knife and fork, although not for lack of trying to use my hands. It was just too hot and oily and floppy. Sturdiness is one thing a chicken crust could really never imitate.

I have a lot of mixed feelings about what went on in my mouth. It wasn't...bad, per se. It was not actually that bad in taste. I think that the pepperoni carried a lot of the flavour, though, giving it that Classic Pizza™ taste. The chicken actually probably overcooked a little, which isn't surprising given how long it took the cheese to brown, but it wasn't inedible, just a bit dry in texture.

My biggest problem was, unsurprisingly, the sauce. Because it had never properly cooked on its own, the oregano and basil flavours didn't really meld with it, although it still helped that they were there. As well, because there was still chunks of tomato skin, I'd get this taste of mostly-raw tomato every few bites, and honestly I'm not really a big tomato fan. It's frankly just easier and tastier to buy tomato sauce, and if you want to get better at cooking by making your own pizza sauce, all the better. This isn't a good replacement! It's really not! Don't do it!

this meal also doesn’t make very appealing cut-up crust shots

As a whole, it was a passable meal. I didn't want to puke (except maybe toward the very end because I ate the whole thing for lunch and it was kind of a lot, whoops), but I won't be rushing to make this again either. With all the oil and grease, it didn't really feel healthier either. Maybe Cooking for Dads is secretly sponsored by Big Vegetable Oil??? Conspiracy??!?

I feel like if you're really trying to eat healthier but still want pizza, moderation and home cooking are gonna be your best bets. Even if you use premade pizza dough, you can still control how much of everything else goes into it. Even having whole-wheat dough would give it a little more dietary benefit! Just pace yourself. The body does need some carbs anyway. This is far too much effort and finickiness for a frankly lacklustre result.

Also, just, like, pizza crusts are tasty.

[seagatecontrols01]

Watlow's New PL Plus Temperature Controller

When Watlow releases a new system controller, most facility managers perk up and pay attention. That’s because the quality, performance and reliability of Watlow controllers has become a standard and benchmark that other electronic sensor manufacturers are measured to. With a new product introduction, the benchmark usually ends up getting raised higher. It’s a Watlow trend that ends up being a game changer.

Raising Expectations from Temperature Controllers

Releasing the PM PLUS controller addition in a new 1/8 DIN format, both horizontal and vertical versions being available, Watlow broadened the temperature controller field even further than what the company has already accomplished. The new PM PLUS model is combined with the same technology as the EZ-ZONE controllers, but when enhanced features not available on those choices. That includes an easier-to-operate design that becomes apparent on use, and a user interface that literally improves the speed at which facility managers and staff learn, operate and maximize the use of temperature controllers installed.

Lots of User Interface Benefits

Key additions that were not available in previous models include Watlow interface enhancements for visualizing data trends. Real-time display of measurements and control tracking comes built-in to the product, and the PL PLUS 1/8 DIN still includes EZ-ZONE RM style manipulation management as well as the inclusion of Watlow’s improved power controller, ASPYRE AT. Even better, the COMPOSER proprietary software allows a facility manager to see and plan how various connections to the new temperature controller model can work and be made in the most efficient manner.

Reliable Aspects Stay and Avoid Removal Common in Upgrades

The new addition to the Watlow line still includes a lot of the common features available in all the PM PLUS controllers as well. The keyboard works with an advanced SMOOTH-TOUCH design that is far more durable and dependable versus previous models and rubber keys that disintegrate over time. In addition, with a seal on the controller face, contamination is reduced significantly with the latest format versus what people were touching before.

The backwards compatibility remains in place and, like all PM PLUS models, the 1/8 DIN version can still connect with all EZ-ZONE PM controller equipment already being used. And for those who want remote control, the EZ-LINK feature is still available as well, running on a Bluetooth channel sync.

Customers also get the choice of ordering the new 1/8 DIN models as either a PID controller or, if less programming is being applied, an integrated software version that focuses more on install and use implementation instead.

Local Help is Always Available

With Seagate Controls as a partner to Watlow, clients are able to receive ongoing support with planning, upgrade scenario modeling, technical assistance, customer support and long-term maintenance guidance as well for Watlow temperature controllers. It’s one of the reasons why the product line remains so successful. Rather than just building electronic controllers for the sake of selling as many as possible to the market, Watlow provides a robust network of customer support to make sure its products continue to keep working, specific to client needs and situations.

Watlow's dedication to drive industrial design toward better and better intuitive function, especially seen with the PM PLUS line of temperature controllers, continues to be the reasons why manufacturing, industrial and facility systems have become so advanced. When put into the same arena with heavy customer support from expert technical specialists like Seagate Controls, lots of possibilities start becoming realities for system controller testers and industrial design thinkers as well. In short, customers are going to have a heyday with the improvements. https://www.seagatecontrols.com/product-tag/watlow-pm-series-din-temperature-controls/

Source URL:- https://sites.google.com/view/seagatecontrols033/home