Baking it won’t eliminate the oils or old spices, more would give you your cast iron frying pan effect.
We use a super neutral dish detergent that washes or at least soaks out in rinse water. Not one of the national name brands.
Even were this cast iron, sometimes you get to the point that you have to clean and restart to build the finish.
But others may feel differently.
We may be heathens but we always just hand washed ours with a good grease cutting liquid detergent to get the rancid oils and spices out.
Given the cost of the archival footage upgrades for the DS9 documentary ‘What we left behind’, it’s really surprising that they didn’t work from the LDs as one of their sources.
Good to know that the Voyager LDs exist even if compiling a complete set may be the challenge.
I’m very interested to see how they build out this species.
Given it’s so far in the franchise future, there was always the possibility he was another mixed species character, but having a connection with legacy species that’s been largely undeveloped, is a better choice.
@virtualbri@mastodon.online really needs to see this. I know he liked one of your other laserdisc captures.
This is truly awesome, and the raw, un-upscaled analogue image data seems like a far better point of departure to reconstruct higher resolution DS9.
I hope he can see this post and thread via my tag to his Mastadon ID.
I have to ask whether you have any Voyager on LD as well…
I’m flabbergasted. There’s an astonishing amount of erasure in that panel.
How about ?
Actually, TrekMovie makes the case that the references in the reply to the need to ‘time things out’ for the franchise was the answer. I would parse that as their having other Star Trek franchise products ahead in the queue.
The person asking really let Cheeks off the hook though with their final question being, “Is Trek still a priority for the company?”.
No matter how specific the preceding preamble was to Legacy, the question they got to was super general and let Cheeks take it wherever he wanted.
Sometimes, he delegates.
I was surprised too.
It’s a journey. You may find that a wide variety of neurological and muscle issues ease or vanish with a super strict GF diet. There’s also evidence that within 5 years of starting a true GF diet many with celiac find that other food intolerances wane or disappear.
I just bought a gluten free cookbook that comes highly recommended called ‘The Gluten Free Cook’ by Cristian Broglia, an Italian chef, who looked for naturally gluten free recipes from around the world. This seems to be the kind of thing that might be useful to you. (Haven’t really tried much in it myself yet.)
One cookbook that I find super reliable is ‘Healthy Gluten Free Eating’ by Davina Allen and Rosemary Kearney of the Ballymaloe Cooking School in Cork, Ireland. Ireland has the highest prevalence of celiac in the world and the Chef’s school there has been at the forefront of developing workable recipes.
Another cookbook that I rely on is ‘Gluten Free Flour Power’.
Last, ‘Baked to Perfection’ is a recent award winning GF baking book by a woman who was a PhD student in inorganic chemistry when she wrote it. She understands a great deal about making GF baking work and explains it in an understandable way.
I was thinking through what would happen should the OP follow the advice by another user which recommended baking the mortar and pestle.
Since it has a heavy film of fats,my thought is that baking at a low temp would create a finish similar to that on seasoned cast iron. I’m not thinking that would be a plus but others might think otherwise.