Well, I just updated my About.com profile ( http://about.me/DavidSimmon ) so it includes my Google+ profile, my @DavidSimmon twitter and this here bloggy thing.
I feel so social.
Thursday, January 19, 2012
Saturday, January 14, 2012
Tray 15 Day 1
Well, because of my extra couple days for tray 14 I have no swapped to tray 15. Nothing new. Tight clipping in and I can feel it push/pulling/twisting on my teeth. No pain wearing, but if all holds true it will hurt a bit when I'm not wearing it, and will be pain tomorrow when I do have them in.
There's a little bit of excitement and anticipation though. I know I'm in my final laps. Tray 16 is a given. Tray 17 will at least be halfsies. After that its all dependent on where my teeth are to how far to 19 I go.
Wednesday, January 11, 2012
Tray 14 Day 15
Well, this morning is the morning that I would normally switch to my next tray, but I didn't have my next tray. Went to the dentist and got a lookings at and my next (and last) five sets.
After reviewing, she used a pair of small pliers to make some bends in my current (tray 14) tray to put some additional pressure on my front two teeth in different spots. I was also told to continue wearing these trays for a few more days because of these new impressions. So Saturday I will switch to tray 15.
I also found out the last three sets are 17+, 18+ and 19+. Apparently the plus means that those are the trays that will take my loosened teeth and shift them and snug them all back up. My dentist told me that not all of them are necessary, and when I switch to 17+ I'll make an appointment to go in and see her and a decision will then be made to determine how much further I need to go. Then where ever the stopping point is, the Invisalign corporation will be contacted to make my retainer off of that tray number, and they'll use the digital image to make those. So no more molds needed (ya!).
Other than the bottom tray being a little tighter to click in due to the pliered marked, nothing new to report. Saturday will probably be a fun day of fun tightness and discomfort though.
After reviewing, she used a pair of small pliers to make some bends in my current (tray 14) tray to put some additional pressure on my front two teeth in different spots. I was also told to continue wearing these trays for a few more days because of these new impressions. So Saturday I will switch to tray 15.
I also found out the last three sets are 17+, 18+ and 19+. Apparently the plus means that those are the trays that will take my loosened teeth and shift them and snug them all back up. My dentist told me that not all of them are necessary, and when I switch to 17+ I'll make an appointment to go in and see her and a decision will then be made to determine how much further I need to go. Then where ever the stopping point is, the Invisalign corporation will be contacted to make my retainer off of that tray number, and they'll use the digital image to make those. So no more molds needed (ya!).
Other than the bottom tray being a little tighter to click in due to the pliered marked, nothing new to report. Saturday will probably be a fun day of fun tightness and discomfort though.
Friday, January 6, 2012
Fruit Jerky
Core'd and mandolin sliced 9 golden delicious apples this morning. After slicing, dipped the slices in some apple juice. The juice has vitamin c in it, which prevents browning during dehydration.
9 sliced apples filled all 8 trays. On the dehydrator and in 6ish hours we should have some crusty little apple rings.
And with the first and last slices all being odd, I got to eat them. Also got all the left over apple dipping juice. Yummy.
9 sliced apples filled all 8 trays. On the dehydrator and in 6ish hours we should have some crusty little apple rings.
And with the first and last slices all being odd, I got to eat them. Also got all the left over apple dipping juice. Yummy.
Beef Jerky
As I think I've mentioned I have a dehydrator with 8 trays. Last weekend we seasoned and cured 8lbs of ground beef (93%) into four 2lb batches.
Two batches were store bought seasoning: cracked pepper with garlic and hickory. The other two were mixed up using sauce from Buffalo Wild Wings: Asian Zing and Spicy Garlic.
After gunning it out into trays and dehydrating for six to eight hours we had some jerky.
The hickory was hickory. Have had it before, nothing too exciting from the normal. I definitely like hickory better than mesquite. The pepper and garlic was delicious. The Asian Zing was good as well. Have done that before as well. It comes out a little softer than seasoned jerky due to the moisture of the sauce. The spicy garlic is normally a really good wing sauce, but once jerkied it doesn't carry the same flavor. Not sure what got lost there.
Maybe it just needed more sauce, but then the meat gets difficult to work with. I wonder if it would be possible to dehydrate the sauce into a paste, or dust, then mix into the meat. Get the flavor and seasoning without the moisture. Will have to try that out and hopefully not make a giant mess.
Two batches were store bought seasoning: cracked pepper with garlic and hickory. The other two were mixed up using sauce from Buffalo Wild Wings: Asian Zing and Spicy Garlic.
After gunning it out into trays and dehydrating for six to eight hours we had some jerky.
The hickory was hickory. Have had it before, nothing too exciting from the normal. I definitely like hickory better than mesquite. The pepper and garlic was delicious. The Asian Zing was good as well. Have done that before as well. It comes out a little softer than seasoned jerky due to the moisture of the sauce. The spicy garlic is normally a really good wing sauce, but once jerkied it doesn't carry the same flavor. Not sure what got lost there.
Maybe it just needed more sauce, but then the meat gets difficult to work with. I wonder if it would be possible to dehydrate the sauce into a paste, or dust, then mix into the meat. Get the flavor and seasoning without the moisture. Will have to try that out and hopefully not make a giant mess.
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