Looks great! Any details?

Wow, some people sure know how to communicate. Its impressive. 😂

I have a #3DModel of the #LoRa #radio #solar node that I've been working on for months.

At the top are the mounts for the DFRobot MPPT board with the RAK 19010 board just below it. The big empty space is for a battery pack (4x 26700s).

Of course now that I'm posting this I realized that I want a second battery pack, and I should probably have holes for the solar to come in and antenna to go out. Oh and a short divider so the battery pack doesn't ram into the RAK in transit would be nice.

But am I going to delete this draft and make it look like I did it perfectly the first time? Nope. Post your failures. Own it. Keep it real.

How about a pic? 😂 nostr:note1qf5w8gv0k9pngdmqpsmf2lj78422vypw9jzruwp4y7zru5xcfeqslk2l3l

Ooooo. I have frozen fat. What's the plan for the lard?

I think it only shows 100 sats or more unless you have strike.

It's great seeing devs get serious about trying to block illegal content of the worst kinds.

That said, I can't help but fear that the tools built to combat this type of content that virtually everyone agrees should be eradicated will one day be used to censor other content that should be protected as free speech. How can we build tools to censor heinous and despicable content like CSAM, while not simultaneously creating tools that could destroy Nostr's free-speech assurances for other forms of content?

What am I seeing?

We just added roaster or slow cooker and slowly raised the temp. When it starts bubbling, that is the moisture coming out. When it stops bubbling(all the water is gone) we scoop out the chunks and then poor the fat into jars through a strainer. You could try and scoop the fat out by layers into jars so that it is sort of stratified. Probably separating the different fat types before going in cooker would be helpful. Seems like you know all this if you made it before though. I'd be nervous about adding water if it's to hot and steam explosion. I would also think adding water would allow it to go rancid faster.

We just added roaster or slow cooker and slowly raised the temp. When it starts bubbling, that is the moisture coming out. When it stops bubbling(all the water is gone) we scoop out the chunks and then poor the fat into jars through a strainer. You could try and scoop the fat out by layers into jars so that it is sort of stratified. Probably separating the different fat types before going in cooker would be helpful. Seems like you know all this if you made it before though. I'd be nervous about adding water if it's to hot and steam explosion. I would also think adding water would allow it to go rancid faster.

1. Choose Your Fat Source

• Beef or lamb fat (suet) → Becomes tallow.

• Pork fat (leaf fat or back fat) → Becomes lard.

• Poultry fat (chicken, duck, goose) → Becomes schmaltz.

2. Trim and Cut the Fat

• Trim off any meat or blood spots.

• Cut into small chunks or grind it for faster melting.

3. Choose a Rendering Method

Stovetop Method (Traditional)

1. Place fat in a heavy-bottomed pot.

2. Add a small amount of water (about ¼ cup per pound) to prevent burning.

3. Heat on low, stirring occasionally.

4. As the fat melts, solids (cracklings) will rise.

5. Once the fat is fully liquid and solids turn golden brown, strain it.

Slow Cooker Method (Easiest)

1. Place fat in the slow cooker.

2. Cook on low for 4–8 hours, stirring occasionally.

3. Strain when the fat is fully rendered.

Oven Method

1. Place fat in an oven-safe dish.

2. Bake at 225–250°F (107–121°C) for several hours, stirring occasionally.

3. Strain and cool.

4. Strain the Fat

• Use a fine-mesh strainer or cheesecloth to remove cracklings.

• Pour into jars or containers while hot.

5. Store the Rendered Fat

• Room temp: Up to a few weeks (if clean).

• Refrigerator: Several months.

• Freezer: Up to a year.

Bonus: Use the Cracklings!

The leftover crispy bits (cracklings) are great for snacking or cooking.

heat it up

filter for impurities

cool it down

Pork back fat? Or younger beef back fat?

I believe that is yomammasofat