230 lb bumper plate set

Here's something that should have happened.
The First Task of the Triwizard Tournament had just concluded and after having betrayed Harry Potter after Harry's name had come out of the Goblet of Fire, the traitor Ron Weasley was trying to getting Harry to forgive him and Harry wasn't having it.
"Look, " said Ron, ""I see now that you didn't put your own name in the Goblet of Fire-"
"You see that only NOW!" roared Harry, "You wouldn't listen to me weeks ago when I tried to explain to you that I hadn't put my name in the Goblet of Fire. And it should have been obvious that I wouldn't have."
"I didn't know about the dragons-" began Ron.
"But you did think I wanted the fame that would come with being a Triwizard Champion, " said Harry matter of factly, "You should understand why I hate my fame, but you never have. "
"How could you possibly hate your fame?" asked Ron in a dumbfounded voice.
"The fact that you are even asking this question proves how ignorant you are, " snarled Harry, "I'm only famous because my mom and dad were murdered by the worst Dark Wizard of all time while I was able to survive the curse, only because of my mom's protection, mind you."
"You should be grateful to be famous for something, " said Ron insensitively,
"That's it, " said Harry firmly, "You've never cared about me as Harry Potter. You've only ever seen me as The Boy Who Lived."
"I was your first ever friend, " protested Ron.
"Actually, Hagrid was my first ever friend, but that's beside the point, " said Harry clearly, "You only ever wanted to be my friend for the wrong reasons. You're just a glory hound who hoped being friends with The Boy Who Lived would bring you some deflected fame and glory. "
Ron said nothing but seemed to be thinking.
"Don't feed me excuses either, " said Harry decisively, "Don't tell me you're overshadowed at home, heck Ginny has the same number of siblings as you and if anything the fact that she has one more older sibling than you do would make it harder for her to get attention at home than you do and she is not jealous of my fame and attention. I might also add that Fred and George aren't jealous of my fame and attention either. You are in fact the only Weasley who is jealous of my fame and attention.
"But nothing ever happens for me, " said Ron testily.
"That's exactly the point, everything happening for me doesn't make my life happier or better. At any rate, you've never been willing to work at anything to accomplish anything. You want to play Quidditch but don't want to put in the practice time. You want to be Head Boy but don't want the responsiblity that comes with it. You want to be good at magic but don't take your studies seriously. You're too lazy to achieve what you want even though you don't have nearly as much on your plate as I do, " said Harry bluntly.
"I want to be your friend again, " said Ron pleadingly.
"No, " said Harry fiercely, "You're not only a jealous glory hound, but you've proven how disloyal you are. People like Hermione, Neville, Sirius, and Hagrid all believed me at once when I told them I hadn't put my name in the Goblet of Fire. The fact that you didn't proves that you are no friend of mine. Between the fact that you know I hate fame and attention and the fact that I literally never expressed any interest in the Triwizard Tournament, the fact that I would NEVER have put my own in the Goblet of Fire should have been as obvious to you as that cheetahs are faster than snails. Even in your own family, Fred, George, and Ginny have far more true respect for me than you do. Since you betrayed me after my name came out of Goblet of Fire, what's to say you wouldn't betray me again. I can't trust you to stay loyal to me. You might well betray me by running out on me in a much more serious situation three years down the road. Any true friend, any person with any loyalty, would've understood not only that I didn't put my name in the Goblet of Fire, but that I would never have done so. Ron Weasley The Jealous Glory Hound is now a former friend of mine. You were completely unjustified in reacting to my name coming out of the Goblet of Fire in any other way than sticking by me one thousand percent. Now get out of my sight!"
"Enjoy being lonely at Hogwarts forevermore, Potter, " snarled Ron as he walked away.
"I don't think so, " said Harry to himself, "Getting shot of Ron will open up opportunities for me to make more and better friends. Friends who won't insist on having a monopoly on my time. Friends who believe me when I tell them things. Friends who aren't jealous of me. Friends who aren't glory hounds. Friends who see me as Harry Potter and not The Boy Who Lived. "
Yes, life without Ron would be better.
Next nanosecond, Harry heard six people cheering for him after he'd refused the turncoat fair weather friend back.
These six people were Hermione, Neville, Ginny, Luna, Fred, and George.
"Good job Harry," said Hermione proudly, "You're setting standards for your friends and that's A Very Good Thing. "
"I couldn't agree more," added Ginny, "Ron proved by not standing by Harry 1000% after Harry's name came out of the Goblet of Fire that his friendship with Harry had never really meant anything to him."
"He also proved he doesn't give a damn about loyalty," piped up Neville.
"And a lack of common sense," interjected Fred.
"As we all know," continued George.
"That Harry hates fame and attention," put forth Fred.
"And would thus never do the one thing guaranteed to bring him MORE fame and attention."
"Did Harry ever express any interest in the Triwizard Tournament before his name came out of the Goblet of Fire?" inquired Luna.
"NO!' chorused Hermione, Neville, Ginny, Fred, and George.
"Thank you, all of you," said Harry sincerely, "Hermione, the difference between your reaction to my name coming out of the Goblet of Fire and Ron's reaction to my name coming out of the Goblet of Fire proved that you and not Ron are my true bestie. Neville, Fred, George, and Ginny, thank you for respecting and trusting me. Unfortunately, I don't know who you are, " he added to Luna.
"Luna Lovegood," introduced Ginny, "She's in my year but in Ravenclaw, "She's very sweet and kind. She gets bullied a lot but she's very comfortable in her own skin."
"It's nice to meet you, Luna. I hope we can become wonderful friends," piped up Harry.
"That's nice," cooed Luna.
"Neville, Ginny, Luna, Fred, and George, " said Harry warmly, "I would like to expand my friend circle and becoming closer with all of you is a great place to start. You are all welcome to spend time with me and Hermione at any time."
"That's good for both the short term and long term," agreed Hermione, "You are better off without disloyal fair weather friends and you are seeking better friends. Good for you."
Harry smiled.

Hey Everyone. I'm as new to welding as it gets (my second day of attempting FCAW!). I just finished my first 2# roll of Flux Core wire and was wondering if you all might be so kind to give me feedback/critique of some of my "better" welds.
I had a big strip of 1/4" plate, and 1/4" angle steel, so I was practicing fillet welds. They look like tee joints, but maybe are more like a lap joint as this is the back side of the angle steel attached to the plate (if that makes sense).
I've been getting bits of porosity, and I can't really figure out the cause (or solution) as one weld will be fine, and the next will have porosity with the same settings. Does this amount of porosity mean significant weld weakness, or should I not really be worried about it?
Another question: I read that stickout should be around 3/4" for flux core, but I'm finding that with that much stickout I get more of an intermittent bacon sizzle sound, but if I get closer, like 1/4"-3/8", the sizzle is very smooth/steady. My question is, what is the downside of welding that close? What is the difference from welding at 1/4" inch away versus 3/4" and upping the voltage to compensate?
Thanks for the help everyone!
https://imgur.com/J1xAdMO
https://imgur.com/dPSBvcD
https://imgur.com/t0VEL19
https://imgur.com/E3ayvlI
​

I ordered a roll of the bnnano poly carbonate blend and my first test print showed very very impressive results. except for some surface issues https://i.imgur.com/iwoNMws.jpg
However, as soon as I tried printing something with tree supports (and multiple pieces) the prints started messing up. I used 100 degrees c need temp, 230 c nozzle and dried the filament as recommended.
(Data is on second image) https://bnnano.myshopify.com/products/copy-of-nanobarbtm-polymer-filament-for-additive-manufacturing-poly-carbonate-pbt-blend-500-grams-reels
I’m using the hot plate (not textured) and .6mm nozzle. I’m using an x1 carbon.
It seems like it’s leaving blobs of resin behind and it has even popped some of the printed material off the bed. It’s failing pretty early on in the print. Maybe 5-6 layers in.
any suggestions on figuring this out?
u/hokie_in_nc maybe you can chime in?

Hi there, brand spanking new to this sub, so forgive me if this is dumb. My job is quite physical (weilding a chainsaw for a good 6 hours, or hiking long distances) so I try not to overdo things on workdays. Just one set of a handful of movements, using 10 or 20 lb dumbbell or just bodyweight depending on the movement. Fridays and Sundays I try to do a full weight workout with cardio on Saturday. Given all that, how quick does one generally gain strength? I know I'm probably jumping the gun here but I've been doing that for about 6 weeks and feel like I haven't gotten much stronger. Sometimes it even feels like I'm weaker. Is my progress gonna be completely stunted? Am I just tired? Thanks folks

Hi! I just purchased a SD1 off swappa in mint condition for $360. Comes with the bumper case and all of the other neat bits n bobs.
I was wondering if there were any reccomendations for skins, screen protectors or cases I should take a look at? Also, is there any settings I should turn on or turn off when it shows up? Very excited to start playing some light games on this thing and multitask!

[H] Paypal
[W] FC660C/topre keycap sets, topre artisans, TX TX66C plates: TX66C copper plates or TX66C FR4 plates, Leopold FC660C parts/extras
Leopold FC660C stock keycaps
Feel free to send a message, not a chat. If this is post is up then I'm still looking - thanks!

Ever since I noticed my psu was set to 230 and switched it to 115 my part cooling fan has been making this horrible high pitch whistling sound. Seems to go away when I remove the shroud or go back to 230v. Any ideas?? It's brand new.

Kelly wanted to drive that evening. We went to a music festival in Pittsburgh and were well on our way back to Buffalo. After we were around Westfield, New York Kelly began to act differently. When we drove the route two days earlier nothing came up, but she just seemed on edge all the sudden.
“Is there anything on your mind?” I asked her.
She looked at me and peaked a grin then responded, “Paul, it’s nothing, you don’t want to hear it.”
“Come on! Tell Me.” I shot back.
“My parents would drive my sister and I on this highway everytime we went to see my Grandparents.”
“So?” I interrupted her.
With a face that said she was being more serious, she looked at me. Then she looked back to the road and said, “My dad was driving us home one night back when I was fourteen. He told us something that I’m just remembering.”
There was a pause of silence as Kelly began to reveal more. “My dad told us that the local Erie tribe believed in an ‘evil spirit’ that would roam the woods by these roads. Also specifically he said to never stop around here.”
Afterwards I turned on the radio which made Kelly more calm. Our conversation then started to drift to Kurt Cobain as our favorite Nirvana song “Come As You Are” started playing. The song put us in a good mood. Then I started looking out the window towards the woods to the right of us. A sensation that there was something staring at us began to grow. That’s when I heard Kelly let out a whimper. Quickly I looked at her. She pointed out the highway closed up ahead with a detour. This was odd as.the highway was open just a few days earlier. Kelly also mentioned that her car was low on gas, but she was thinking about whether she’d be able to make it to the next town.
Her statement startled me and I asked if she seriously believed the story her dad told her. This offended her. After I explained if we got stuck with no gas we’d be more vulnerable, Kelly agreed to go to town.
We were driving through a small town in a mostly rural area. There were many fields and woods, although it soon became clear we were no closer to a gas station. Kelly began to get anxious. The low gas light came on, the idea that we’d have to pull over was becoming a reality.
An argument began between the two of us. Things were not going well. We had driven for some time while arguing before realizing we were now lost on some backroad. Soon dense trees surrounded us on both sides, and then we saw it, there was something on the road. We stopped. Kelly turned on the bright lights of the car and we saw what looked like a body in the middle of the road. We sat there for a few seconds just processing what was happening. Kelly locked the car before I could mutter anything.
Unlocking the car was my first instinct. In a panicked voice Kelly said, “What do you think you’re doing?”
“I’m responding to the situation,” I declared as I got out of the car. Kelly kept her brights on as I approached what was in the road. Upon closer inspection it became clear it wasn’t a human body. It was a decapitated pig carcass in what looked like white silk clothing. The feeling that things were extremely messed up washed over me. Then I heard what sounded like a loud buzzing. Coming from the woods about a hundred feet away.
Even though Kelly began to honk her car’s horn I fell into a trance from the buzzing. Whatever was creating the sound began to get closer, a slender black silhouette with a wingspan of many feet began to fly towards me. Whatever this was almost managed to reach me, but not before Kelly hit it with the car. The sound of the thump that the car made with the silhouette's torso broke my trance. Kelly yelled to get in the car, I was somewhat dazed, but I still responded to her command.
Several cracks ran through the windshield of the car and there was obvious damage to the bumper. We only had a few more miles worth of gas, but we drove anyway. The woods extended some ways, but eventually we came across a large soybean field and we concluded there must be a house nearby. The car began to make sounds and was shaking. We’d have to leave our car if we wanted to continue further.
It was silent between us, until we came to a complete stop and the engine was off.
“Do you think it’s still behind us?” I gravely asked.
“I don’t know, but it’s probably not safe to sit here.” Kelly said as she turned on the hazard lights. She continued, “If we leave this on it’ll draw attention to the car.”
We had some basic equipment in the back that I grabbed. This included a flashlight, as well as a backpack containing such items as a first aid kit and some fire starting supplies I had leftover from a camping trip. We started walking down the road quickly. When we heard the buzzing, that walk turned into a run. It was bright enough from the moon that we were able to spot a black silhouette hovering above the treeline a long distance away. Both of us were fairly quick on our feet and the field was about to end, but still there was no house in sight. The silhouette had just reached the car and was beginning to come towards us.
“We’re gonna have to run through the field.” Kelly confessed what we both knew. We made a sharp turn into the soybean farm and hunched over to conceal ourselves. Kelly was in front as I kept checking behind us. The field was quite wide and it felt like I was running for a long time. At some point we heard the buzzing again.
Subsequently Kelly let out a hopeful whisper, “There’s a house nearby!” I looked to see a modern farmhouse just up ahead. The buzzing was getting louder however. By the time we made it to the front door, we started pounding and screaming our lungs out for help. A shadow of what looked like a massive bat circled us on the ground. That’s when a light on the top floor finally turned on. Waiting around wasn’t an option however, so we ran to the back yard underneath a trailer.
Lying there seemed to be our only option. While underneath I wanted to tell Kelly that I was sorry for not listening to her, but I was silent for our safety. The entity touched onto the ground by our trailer, we could see the sophisticated pattern on its wings. It had two feather-like extrusions from its face, and between them a thin trunk-like organ that curled up. The buzzing was loud enough that we had to cup our ears. Just as the winged entity began to walk towards us we saw the flash and heard the first gunshot. This led the entity to fly away.
For a few moments we waited until the buzzing was gone completely. That’s when we heard a warm older voice, “The both of you should come inside before it comes back.”
We got up and followed the man into his back door which led directly to his kitchen. My shirt had some residue on it, and it was sticky. The man hastily got me a new shirt. Once we got seated I could now more clearly see the white beard and hair that the man had. He seemed somewhat weathered. If he were a little bigger he could pass off as Santa, but he was too thin for that.
He said if anyone wanted coffee he was gonna make some. He put his rifle against the wall. He was extremely calm considering the situation. That’s when he walked to the phone and called the sheriff. We explained to the man about our car. Through the conversation it was clear the man was named Sameul and he was the owner of the soybean field. Then we heard something we’d never heard before, “Yeah Chuck you wouldn’t believe it, the EnCropia almost got them.”
After Sameul hung up the phone I asked him, “‘EnCropia,’ is that what that thing is called?”
“Unfortunately yes, it’s been here for generations, it’s most of the reason we can’t have livestock in these parts.” He finished brewing the coffee and began pouring himself a glass. He quickly gestured if we wanted a cup. Kelly wanted some so I accepted as well. He then continued, “It’s odd that it’s interacting with people again. I’m assuming you two were stopped in the middle of the street.”
“Yeah, how’d you know? We-” Kelly began to say but was cut off.
“That’s what it does, it tries to play tricks on you,” he stated.
Sameul introduced us to his wife Matilda, she seemed pleasant, and took a sincere tone when talking to us about our experience. We began talking about how university professors used to visit their town and talk to them about the sightings. Samuel said he talked to one professor who told him the official name they had for the entity. He continued to talk about how nothing was done. He was mid sentence about to reveal more details when the power went out. It happened suddenly and scared us.
What made matters worse was that one of the windows in the other room got broken by a stone. Samuel grabbed his rifle and he instructed Matilda to grab hers. In the dark we could hear the buzzing. Samuel walked to the broken window and began to fire his gun. Matilda instructed us to follow her outside. There was a building that was made of cement. The buzzing persisted as we waited there, with more shots being fired we hunkered down.
Cold is how it felt at first, again it was dark, but Matilda had her gun pointed at the door. We began to hear the screaming, it was Sameul. He did not sound well. The buzzing sounded like it was getting closer. We could see out one window, when we thought it was over we saw the lights and heard the sirens.
Chuck had called in reinforcements. When this became clear the buzzing faded away. We were in the middle of the lawn. Some officers told Matilda to come with them, while Chuck had us follow him to his car. While we followed Chuck we heard shrieks from Matilda. I still had the backpack on, as I never took it off. Chuck told us they found the car and that he was gonna take us back to the station with him for our safety.
Driving in what seemed like a safe vehicle was the only thing comforting about the situation.
“EnCropia’s is intelligent. You two should have just followed the detour.” He sternly announced.
“The highway was closed-.” I tried to say.
“-Yeah, guess what caused that.” Chuck cut me off.
Kelly wanted to know what happened to Sameul by asking. Before Chuck could respond however, he slammed on the breaks. The EnCropia was in the middle of the road. He prepared his weapon, the entity flew over and picked up the front of the car with its massive human-like appendages, while its tentacle licked the windshield. Its buzzing was almost ear damagingly loud. Chuck tried to slam on the acceleration, but we were held in place. Chuck called in for backup, but the EnCropia was very strong and managed to flip completely over.
Unfortunately I was in the back and my door didn’t open from the inside. However Kelly managed to crawl out of her door. Chuck was dazed or even possibly unconscious. Kelly then got up and tried to open my door. In this process the The EnCropia grabbed her.
“Come for me!” Kelly screamed over the buzzing. I then watched the entity fly off with her as the buzzing faded. Suddenly I heard Chuck. He sounded somewhat concussed. It wouldn’t take long for more officers to arrive.
Ambulances were called for the both of us, I didn’t need to go to the hospital, however Chuck wasn’t as lucky. I drove with a captain on the force. We drove a few miles more. That’s when I saw it. Not too far a large silhouette flew into the woods. I told Chuck’s second in command I was going to vomit. He asked if it could wait. I told him it could not wait. He stopped the car on the side of the road. As soon as both of my feet were on the pavement I broke into a full sprint. I was quick, and although the trees were thin and spaced out, it was dark enough that I disappeared. I still had my back pack which had a flashlight. I turned it on after about a mile.
The woods were becoming more dense. Soon it became clear I was lost. I now didn’t know which direction to go. I debated retracing my steps, but that’s when I saw it, it was an entrance to a cave underneath a large tree. I walked towards the entrance to it with my flashlight. I wasn’t sure how to interpret what I saw at first. It was slimy, football shaped shapes that moved.
As I explored the cave further I discovered a host of equipment made from trash and what looked like other loose wood. These looked like they assisted in turning the sticky residue from the massive larvae into silk. And that silk into clothing. That’s when I heard the whisper, “Paul, is that you?”
It was Kelly, she was beneath some of the larvae. I managed to pull her out. She then told Sameul was also there. He was unconscious, but we managed to drag him out as well. Kelly explained to me that the larvae belonged to the EnCropia. We dragged Sameul some distance from the cave, before I made the decision to go in with lighter fluid and set the larvae ablaze. When I got done pouring all the fluid however we could hear the buzzing once again. The entity was nearby. Kelly began to scream after, but I decided to light the fluid regardless.
Larvae began to cook from the flames. This angered the entity and it flew into the cave. Kelly and I dragged Samuel out in the opposite direction. Luckily after a little bit of time we saw flashlights. They had already put together a search party. Samuel was in rough shape and was sent to the hospital, but Kelly was physically fine, but emotionally not as much.
At the police station we were finally safe. We were told Sameul and Chuck were stable. By this point the sun was starting to rise. A few hours passed until some federal agents interviewed us. They wanted to know everything. Kelly’s mom came and picked us up. It was silent on the car ride home. After we arrived back Kelly and I talked and agreed to part ways.
About two decades have passed since this occurred. I’m married now to a different woman, and I have children. I haven’t had contact with Kelly since. I still have nightmares about what I saw and what I experienced. Now I always warn my kids about that part of I-90.

What are these little green slightly translucent balls in a Chinese/Uyghur dish called dapanji or "big plate chicken".

1. The picture is them cooked
2. each green "ball" is about the size of a peppercorn
3. They taste citrusy, almost like lemon but not spicy or numbing at all
4. if you zoom in the husk/shell is kind of spotted

Here's the picture
https://imgur.com/HmabPrg
Extra details
I bought this dish from a Uyghur restaurant while visiting New York. This dish blew my mind and felt like discovering a new genre of food. I have to try to reverse engineer it as best I can! It was listed as chicken Laghman but given the other ingredients they used a dapanji/ big plate chicken recipe for the base.
I have looked at a few big plate chicken recipes and couldn't find an obvious match for this ingredient.
In some recipes the base broth cooks for 1hr+ and I wonder if some of the spices change appearance or flavor after that time. Brainstorming here, would either fennel seed, or Sichuan peppercorns taste and appear this way after 1hr+?
Any thoughts on what this could are welcome!!!
​
Example recipe
The recipe that I have seen to include most of the ingredients I could discern is copied and pasted below. Credit to u/mthmchris for the recipe and detailed guide.
https://www.reddit.com/Cooking/comments/7bcvarecipe\_xinjiangstyle\_dapanji\_braised\_chicken\_aka/
"So we wanted to show you how to make Uighur-style of Dapanji, a.k.a. the aptly translated ‘big plate of chicken’.
The Uighurs are a Turkish ethnic group from the Xinjiang province in the far North West of China, and have a fascinatingly awesome cuisine. They've got a solid mix of Central Asian and Northwest Chinese flavors - lamb features heavily, the grill and the tandoor's used, and they have their own version of pilaf (called 'polo' or 'shouzhuafan'). But at the same time, they'll use certain Chinese ingredients and also make use of the wok. This dish is one of the most beloved in the region, and a great place to start with Xinjiang food.
Video is here. We decided to also include in a recipe for those wide kudaimian pulled noodles that’re often served with this… but if you’re not feeling ambitious you could always opt for any sort of thick dried Asian noodles instead.
Ingredients:
One whole chicken cut into pieces -or- chicken wings, ~1.5kg. So really, the ideal sort of chicken for this dish would be an Asian variety of chicken cut into pieces across the bone... and if that's convenient for you, I'd implore you to go that route. If that sort of thing would be difficult for you to get, my sub would be chicken wings. You could cleave them in half, or honestly you could probably leave them in whole as well. I've seen some Western recipe writers call for boneless breast or thigh here, but I really think that's a dramatic reinterpretation of the dish, and you'd also run the risk of dry chicken. Wings aren't too intimidating, and the essence's the same.
Potato, 800g. Cut into large chunks. You don’t want your potatoes to be too small else they’ll end up dissolving into the braise.
Xinjiang xianjiao (线椒), ~3 minced and reconstituted -or- Hungarian Sweet Paprika, 2 tbsp -or- Sichuan Pixian Doubanjiang, 2 tbsp. So Xinjiang xianjiao is what gives the Dapanji its characteristic red color… this mild chili is super red, and dyes basically anything it touches. Now, this chili’s sort of difficult to source even in China, so substitutions might obviously be necessary. To me, this chili is very similar to a paprika chili… so if you can get your hands on some dried paprika chilis (in China, hongjiao), I think that would be the most ideal sub. Similarly, if you got some quality Hungarian sweet paprika that should also be fine. In China outside of Xinjiang the most common sub is some Sichuan Pixian doubanjiang – you can go that route too, but in my opinion I think paprika would be closer to the original. We also got a real interesting lead on what these chilis might be called in English... see the note below.
White sugar, ¼ cup This will be mixed in with a half cup of oil to make a ‘tangse’, or caramel, for the initial step of frying the chicken.
Ginger (姜), ~2 inches Cut into slices, to be fried together with the chicken.
Sichuan peppercorns (花椒), ~1 tbsp. Added when frying the chicken.
Star anise (八角), ~4. Added when frying the chicken.
Cinnamon/Cassia (桂皮), 1 stick. Added when frying the chicken. Note that this, just like what you’d get a supermarket in the West, is actually Cassia bark and not the so-called “true cinnamon” from Ceylon.
Black Cardamom (草果), 2 pod. Added when frying the chicken. Slightly crushed to open.
Dried Chaotianjiao Heaven Facing Chilis (干朝天椒), ~15. A dapanji isn’t set-your-mouth-on-fire spicy, but it should have some kick. Adding in about fifteen whole dried chilis in with your braising liquid does the job nicely (no need to deseed them). If you’re outside China, dried Thai birds eye chilis should work just as well, or you could play around with Mexican chilis (anything unsmoked from the Capsicum Annum cultivar, e.g. Arbols, would likely be fine).
Dried bay leaf (香叶), 1. To be added when braising.
Leek (大葱), ½. Cut up a half a leek into strips, these’ll be added about halfway through the braise.
Garlic, 1 head. Peel a head of garlic, these’ll be added when there’s about 15 minutes left of the braise. Note that I add the garlic a bit earlier than many recipes might (most common is to see it added five minutes until it’s finished), mostly because I fucking love munching on garlic that’s been softened in a braise.
Mild chilis, 1 small red chili (红辣椒) and one small green chili (青辣椒). Cut into wedges. Neither of these chilis are very spicy, so you could also opt for one small green or red bell pepper.
Salt, 1 tbsp. To season. If you’re using doubanjiang in the place of xianjiao chilis, cut this out.
Chicken boullion powder (鸡粉), 1 tbsp. To season.
Process, Dapanji.
If using Xinjiang xianjiao chili, finely mince and reconstitute the chili. You’re aiming to get this into a super-fine mince – if you got a food processor (we don’t), I imagine that’d be a help. Once it’s fine enough for you, add in some water – we added roughly two tablespoons. Leave that aside for about thirty minutes - the chili will end up absorbing the water and forming a sort of paste.
Prep your ingredients. I’d use that time to peel and slice your ginger, peel the potato and cut into large chunks, crush the black cardamom pods, cut the leek and mild chilis into strips/biased wedges, peel the garlic… measuring everything out so that it’s good to go once you’re ready to fry.
Blanch the chicken pieces. Blanch the chicken in boiling water for three minutes or so. Because the braise isn’t going to feature much liquid, we’re not going to be able to skim the scum, blood, and impurities from the braise. The quick blanch’ll clean our chicken right up so it’s good to braise.
Make the tangse (caramel). This is a relatively common step in many Chinese braises. To make the tangse, add in a half cup of oil and a quarter cup of sugar to a wok over medium heat. The sugar will begin to melt into the oil, and after a couple minutes it’ll deepen in color to something resembling a caramel. For this stage, it’s important that you stir constantly, and know that tangse can go from zero to midnight real quick. All in all, it’s better to have an overly blonde tangse than a burnt one.
Fry the chicken pieces in with the tangse, then add in the ginger and the salt/chicken boullion. Fry the chicken with the tangse for 30 seconds or so, then add in the ginger and fry for another 30 seconds. Sprinkle with salt and chicken boullion to season – I know it seems a bit strange to season so early in a braise, but things end up getting a bit unwieldy near the end when the potatoes are nearly dissolved.
Add in the xianjiao chili, then the Sichuan peppercorns, black cardamom, star anise, and cinnamon. Add in the xianjiao chili (or some Hungarian sweet paprika, or some Pixian doubanjiang) and coat the chicken with it. Then, add in those spices and let them fry for about 45 seconds or so until it’s all just starting to smell awesome.
Add in 400 mL of water, and nestle in your potatoes, chaotianjiao heaven facing chilis, and bay leaf. Cover and let simmer on low. 400 mL of water might feel like a bit of a small amount (it won’t cover all of your ingredients), but the idea is that the ingredients are going to steam in addition to braise. Because of that, after you cover it you really don’t want to peek. This’ll end up cooking about an hour in total – we still got three ingredients to add (the leek, the garlic, and the mild fresh chilis), so we’ll mix it when we open it up to add those ingredients.
After 30 minutes, add in the leek. At this point, the braising liquid should still look ‘water-y’ and the potatoes should be mostly intact. Toss the leek into the braising liquid, give everything a mix, and cover.
15 minutes later (45 into the braise), add in the garlic. Now the braise should start to look like it’s coming together. The very edges of the potato should be starting to dissolve – if you eat a potato it’ll be roughly cooked through but not very soft. Now, I should note that I add in the garlic a bit early – when I was researching this dish, the Han Xinjiang guy at my market was insistent that the garlic be added at the very end, five minutes before finishing. I like my garlic soft and cooked through so I can munch on it though, so I add in in here.
15 minutes later (60 minutes into the braise), add in the mild fresh chilis. These will only need five minutes or so to cook.
Serve. Serve this with the kudaimian noodles below. Generally, it's best to serve them after you've already munched on the dapanji a bit so that you can get them all in that braising liquid.
Ingredients, Kudaimian Pulled Noodles:
Bread Flour -or- Dumpling Flour (高筋面粉), 250g. Basically looking for a high gluten content, we used bread flour.
Water, 125g.
Salt, ½ tsp.
Oil. To roll the noodles in before resting.
Process, Kudaimian Pulled Noodles:
Ok, now before we get into this, a quick word of warning: hand pulled noodle making is more of a skill than a recipe. If you’re new to noodle pulling, it might take a few tries to get your noodles right – by far the most common issue is noodles that’re a bit too thick, which I’ll talk about how to save in the notes below.
Disclaimer number two… we’re not the most experienced noodle pullers. Steph’s from Guangzhou (where there’s not exactly much of a tradition of this northern-style hand pulled noodle making), so it isn’t exactly something she grew up with. To give you an idea, about a third of our noodles we had to ‘save’ using the technique in the notes.
In any event, this variety of hand pulled noodles is vastly easier than lamian, so it’s a good place to start. Also, 'Biang biang' noodles are basically the same method, but are divided into smaller pieces and cut in half lengthwise with a chopstick.
Mix together the flour and salt, then slowly incorporate the water into the dough. Rest for 10 minutes. We’ve found doing this by hand is actually a bit easier than using the stand mixer. Add the water bit by bit, kneading and incorporating it into the dough. Once the dough is doesn’t stick to the bowl anymore and has been kneaded into a ball shape, it’s done. Cover with a warm, damp towel and set it aside to let the dough relax.
Cut the dough into eight even pieces, roll them into a sort of fat ‘log’ shape, coat generously with oil, and set aside for 60 minutes. Each one of these pieces is going to make one big noodle – this is like the noodle from KenM’s nightmares. Make sure the logs are coated real well with oil, cover them with plastic wrap, and set it aside for one hour. This second rest is gunna be really critical, if it doesn’t rest for an hour, you’re not really gunna be able to pull them.
Pull the noodles. As always, when I’m trying to explain what to do with dough via the written word, I sound like a convoluted doofus, so take a look at 4:49 in the video for a visual. First thing you’ll do is flatten your log by pressing it down with your palm – the flatter it gets here, the easier it’ll be to pull. Then, grab a hold of the two edges of the log and stretch it out four times. Now this is going to start to begin to look like a noodle. Then, continue to pull and smack the noodle against the table – this smacking motion’ll help the noodle thin out in the center as well. Once the noodle’s roughly as wide as your arm span, you’re finished. Just tear off and toss the little knobs of dough where your hands were pulling from.
Boil the noodle. Boil the noodles until they float. These northwestern style noodles are a bit thicker, so it might take a minute or so.
Note on how to rescue kudaimian that’re too thick:
One of the difficulties with learning hand pulled noodles is that if you screw up, you can’t just roll it back into a ball and start over – it won’t really form because of the oil.
If your noodle’s a bit too thick, use your fingers to lightly spread it horizontally, then pass it through your middle and index fingers with both hands while lightly pressing and pulling to straighten it back out – this motion is at 5:33 in the video. Again, this isn’t really impressive or correct or anything, but it’ll thin out the noodle and everyone’ll be none the wiser (unless you’re, uh… filming yourself).
Note on other Dapanji ingredients:
So a couple things that we didn’t add that you might see in a few dapanji recipes… (1) tomato paste (2) some other spices and (3) beer.
So right, Uighurs actually do use tomato paste in some dishes – the brand of tomato paste I buy here in Shenzhen is actually from Xinjiang. You could use half Xinjiang chili and half tomato paste to get that sort of red color if you like – it might be a bit more visually appealing, as our dapanji had a number of red flakes scattered about. We opted for pure chili as we were basing the recipe off of the dapanji of our favorite Xinjiang restaurant in Shenzhen, which didn’t use tomato paste.
Also, if you poke around, you’ll see that each restaurant’ll sort of has their own spice mix. We went with a basic one that was sort of a copycat of a Uighur-run Xinjiang restaurant we love in Shenzhen (plus Bay Leaf). The most commonly added ingredient that we didn’t use would probably be fennel seed… but sometimes you’ll see some places toss some more exotic stuff in too.
Lastly, many of the recipes around Xiachufang (the Chinese AllRecipes) feature a light beer as the braising liquid. Uighurs are Muslim though, so we just opted for water. Beer wouldn’t hurt though, so if you feel like it you could toss that in as well.
Note on Xianjiao Chili:
Again, please don't hesitate to sub this. I figured it'd be almost impossible for people to find abroad, except...
I was chatting with someone on YouTube and I'm now like 70% sure that this is Kashmiri Chili. They look really, really similar, have the same purpose (red color), similar heat level (~1k scoville), and if you look at a map that pathway seems like it makes a ton of sense. You should be able to find them on Amazon - at the very least, even if they aren't the same, I think it'd be a nice sub."

Time stamp : https://imgur.com/a/beDHwTq
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