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This skillet has been in the family for decades but its origins are long forgotten and its markings are limited. Would anyone know how to identify this skillet?

Top: An "8" at the handle junction, referring to its size: https://imgur.com/LHLf3gi

Bottom: A "1" maybe referring to the mold? https://imgur.com/hBcVuG6

Its cooking surface is very polished compared to the sandy texture of contemporary skillets.

I like fruity coffee. One trick I've been playing with recently is adding 4 or so dried coffee cherries (like what you'd use to make cascara) in with my beans when I grind them (make sure they're crunched up small enough for the burrs to grab them), and then proceed to brew as normal. I use a V60 with a metal mesh filter. The result is really quite successful from my perspective - coffees that previously tasted rather flat and boring (like stale beans) now have an extra layer of fruit, tartness, and sweetness that I find quite pleasant, but not overwhelming. I think the coffee cherry flavor integrates well with the roasted coffee bean flavor and gives it just a little extra zip to help liven

I dropped a vintage skillet and cracked a chunk out of the sidewall. It fractured cleanly in brittle failure. The bottom cooking surface is intact, but now the pan won't be able to retain liquid. Is this something that can be repaired, and does anyone have any experience with a similar fix?

https://imgur.com/3LgrZoK

This is a new Wraith Fabrication Paycheck cyclocross frameset. Included is a carbon fiber FSA Orbit C40 headset (already installed) with FSA Compressor expander plug and top cap. The steerer has been professionally trimmed to fit 3x 1cm spacers and a stem perfectly - plenty of room for fit adjustment and retrimming if you want.

The frame is size Medium/Large. The manufacturer's page (including frame geometry) is here: http://wraithfabrication.com/products/the-paycheck

The stem and seatpost in the picture are nothing special and I can throw them in for just a few extra bucks if you want them.

This frame was handmade in Columbus, Ohio, and has an MSRP of $1350 (ex

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Lumenpulse is looking for an embedded systems engineer. Details can be found at the application page above. Feel free to message me if you have any specific questions.

Pictures: https://imgur.com/a/iaMJL

The threads on Better Than Boullion jars are compatible with the Lido 2. You might be interested in this if you're into upcycling, if you need a replacement glass jar and like soup, if you're sick of grounds accumulating on top of the jar's rim and falling onto the counter, etc.

• Smaller than the original jar, but large enough for two or three servings
• The glass walls are just as thick (if not slightly thicker) than the original's
• The shoulder of the BTB jar is lower. Where the original's shoulders are what stops it from screwing all the way in, the BTB jar fully seats against the internal stops and reduces the buildup of grinds on the top of the ja

What predominantly defines the yeast profile in my homegrown starter culture?

• Brand/type of flour used to feed the culture?
• The room or house in which my starter lives?
• The city in which I live?
• All of the above?

Is it pointless to experiment with foreign cultures if their yeast content is going to be replaced by local yeasts, or those which are present in the feeding flour?

Is there any way to measure/identify the yeasts present in a culture?