[SGVHAK] 08/15 (Thu) meeting recap: ice cream abounds

[Tux Lab]

The link to my friend's kickstart is,

http://www.kickstarter.com/projects/blueeaglelabs/kossel-clear-lets-build-a-full-sized-delta-3d-prin

Tux-Lab is responsible for the acrylic parts and has a minor stake in the
3d printing venture.  The printer for SGVLUG/SGVHAK is built on the same
frame but pushes the "Free as in Freedom" ideology by minimize parts from
non-free countries.   By substituting parts, ie steppers, bearing and etc,
 I think I've already exceeded their kickstarter price by 100%.   If I can
somehow figure out how to generate gerber files for the electronics, I will
build a few more printers

.

John


On Fri, Aug 16, 2013 at 1:41 AM, Lan Dang <l.dang at ymail.com> wrote:
> Hi all,
>
> Before I get to the recap, three items.
>
> 1) There is a Repair Cafe event this Saturday (Aug 17th) from 6-9pm at
> Arroyo Food Co-op store (494 N. Wilson @Villa in Pasadena). I am not clear
> if one must RSVP on Meetup in order to attend. I don't think I will be
> there long, but I promised to bring ice cream. I rather feel like making
> Nutella ice cream.
>
> http://www.meetup.com/Repair-Cafe-Pasadena/events/126348712/
>
> 2) The next HAK meeting is Saturday, August 24th, from 2-6pm at Hastings
> Branch Library (3325 East Orange Grove Boulevard Pasadena, CA 91107). I
> will send out another reminder closer to the date. Let me know if you're
> planning any kind of show and tell or workathon so I can publicize it.
>
> 3) In the future, let's start the Thursday meetings at 6:30pm. That will
> give Dave enough time to finish his work before we descend on him. Most of
> us can't get there till around that time anyway.
>
>
> RECAP:
>
> As usual, it was a fun HAK meeting. We had a larger than normal turnout
> since we had folks who hadn't come to Dave's shop (or any HAK meeting)
> before as well as folks we hadn't seen in months.
>
> I think we hit a peak of 15 people at the shop, of which 10 stayed to the
> end and came to dinner. Carmine's on Live Oak seems to be our place now,
> and the wait staff has noticed our regular attendance.
>
> There was a lot of activity. Dave was still working on something for
work.
> Adam and John K. were working on installing packages on Dave's new Linux
> computer. John W. had another 3D printer kit he was assembling. I don't
> remember if he has posted a link to his friend's Kickstarter. Braddock and
> Joel and John K. worked on Internet-in-a-Box. Mic was doing another
> lockpicking workshop. Thanks to Homan's advice and memories of Mic's LUG
> presentation, I was able to pick 3 or 4 locks in quick succession. I
hadn't
> realized that you *barely* want to put any tension on the lock.
>
> I brought a cooler with dry ice and several different ice creams. There
> were Klondike bars, Skinny Cow sandwiches, homemade peach ice cream, a
> homemade mango-passion-fruit yogurt mousse. I had the beginnings of a
> cantaloupe sorbet.
>
> We did indeed make ice cream using a cryogenic bath of dry ice and vodka.
> The inspiration for this was the following MAKE article.
> http://makezine.com/2010/01/15/make-projects-15-minute-ice-cream/
>
> Mic had suggested using vodka instead of denatured alcohol because we
didn't
> want to worry about tainting the ice cream with something potentially
toxic.
> I got the containers recommended in the article, which was a gallon-sized
> beverage cooler and a bain-marie, which is basically like a stainless
steel
> beaker.
>
> We pulverized the dry ice with a rolling pin--great therapy for a bad day
at
> work. The guys took turns pouring it into the beverage cooler. We then
> poured in vodka and got hit with a faceful of alcoholic fumes and a lot of
> fog coming out of the cooler. We ultimately ended up dumping the entire
> bottle of vodka into the cooler.
>
> Mic jury rigged a handle for the bain-marie using a wire hanger. This gave
> us a safe way to lift it in and out of the dry ice/vodka.
>
> At first, we were unable to make a liquid bath. The top froze over, so we
> just rested the bain-marie on a thick ice crust and got very wet
cantaloupe
> slush. Then Mic realized that the vodka was still liquid underneath the
ice
> crust, so he pounded away at the crust and broke through to the liquid at
> the bottom of the cooler. Now we were able to freeze the sorbet. We only
> made a small amount at a time, because we needed the cooling liquid to
come
> up to the same level as the sorbet in the bain-marie. We stirred
vigorously
> with a rubber spatula until it became too solid to stir.
>
> This is our jury-rigged ice cream maker in action. Notice the empty bottle
> of vodka in the corner. We did this out in the parking lot with a nice
> breeze.
> http://i.imgur.com/N1c2XIJ.png
>
> Now the guys give me a hard time and tell me I should have been using
liquid
> nitrogen. All I can say is: you bring the liquid nitrogen, I'll provide
the
> ice cream base.
>
>
> Lan
>
> N.B. Apparently, you can keep your dry ice from sublimating too quickly by
> insulating it really well. The first layer of insulation is wrapping the
> dry ice in several inches of newspaper. Fill the cooler with wadded up
> newspaper to further insulate the cooler I am going to try using a
> wadded-up thermal blanket since I have one wadded in a bag somewhere,
never
> having figured out how to refold the crinkly material.
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