MasterMahanJr

Peter Spiegel was smart enough to not take the lawsuit bait, even though he could easily sue Ben into oblivion for libel. The whistleblowers are shady self-serving nuts that haven't brought anything new to light. All we got was a defamatory slop video that exposed two losers as extortionists who have too much unsupervised contact with children. And Ben exposed himself as a gullible fool who fell for the two most obvious bullshit artists on earth. Ben's just going to go back to playing the hits, isn't he?

I have audio with a particularly nasty type of noise over it. It's a random crackley mechanical hiss from a Nest camera's electronics. After heavy noise reduction, it is still there because it's too inconsistent to be detected by traditional noise learning. Is there such a thing as deep learning to train on a noise sample and more intelligently cut out noise that evades traditional methods?

I am hoping to find the exact type of macaroni used in a Kraft or Annie's boxed mac and cheese. (Yes, I know it's considered low-quality garbage. It's what I need for my project.) They are small and straight. They're made with common wheat flour rather than durum or semolina. This makes them very tender, and they release a lot of starch when cooking. The starch is essential for making powdered cheese sauce thicken and cling to the pasta. All of these properties are essential, so a store bought elbow made with 100% durum or semolina will not do the job. The elbows sold in stores are twice as big, 3x firmer, and don't release enough starch due to their stronger gluten structure.

What I'm loo

Looking for the small form factor, made mostly of regular wheat rather than durum, soft and starchy. Is it sold anywhere? Has anyone ever tried making their own?

I'm trying to gather some data for a project, and I want to see what 90's kids remember about the 90's product vs the current recipe. What do you recall about the texture, flavor, and overall experience? Is the new stuff largely the same, or are there differences you think you have picked out?

I bought a 25 year old box off of eBay to remind myself of its properties. The pasta has almost no color to it, despite being made primarily with durum. It gets 3x heavier after cooking. It's very tender and floppy, but structural. It has a rubbery "snap" like ramen or boba pearls when you bite it, and breaks into pieces rather than dissolving into mush as you chew it. What kind of alchemy produces a macaroni with these properties? Pregelatinized flour? Alkaline water?

I'm trying to replicate Kraft form my childhood, and there seems to be a consensus that the pasta has gotten mushy at some point. It kind of falls apart from just stirring, and turns to pudding leftover. The old recipe had more durum flour, which I suspect is the primary difference. The problem is that no other brand even uses durum.

Is there any brand you have tried that has a more robust and firm pasta that doesn't go mushy? Or has everyone gotten aboard the mush train?

I was always annoyed by how much visible light UV LEDs produced, and just discovered that the source of the problem is that the housing is absorbing the UV and re-emitting as a whole spectrum of visible colors. This is the cause of the washed out pale blue color that obscures the true UV. I've found that half of my other LED colors glow the same pale blue under UV, while others are completely transparent to it. I don't just want to try 100 brands until I find one, and wondered if anyone knew where to look for non-fluorescing UV LEDs?