It certainly did. But I hope all that effort doesn’t cause you any hypos later, else I’ll feel guilty!The old black magic worked then! 😉
Mine is more of a 'rocker' board, with a larger surface area 🙂 Has the same effect, bacause you can place your feet in different places at different angles 🙂 You could probably make one quite easily if you had the skill and the tools (which I didn't!) 🙂7.1 this morning.
@eggyg It may be a wooden disc with a hard ball underneath or it may be an inflatable thing but it’s broadly similar whichever version it is.
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You'd probably need a very hard cheese, like Parmesan, Pecorino, Manchego or Grana-Padano@Northerner I could probably carve that out of a block of cheese.
Somehow I don’t think that’s a good idea though!
All I’ve got in the fridge right now is half a tub of mascarpone, Brie and a lovely crumbly Wensleydale.You'd probably need a very hard cheese, like Parmesan, Pecorino, Manchego or Grana-Padano
Mine is more of a 'rocker' board, with a larger surface area 🙂 Has the same effect, bacause you can place your feet in different places at different angles 🙂 You could probably make one quite easily if you had the skill and the tools (which I didn't!) 🙂
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The day my grandpa unexpectedly died a David Austin rose he’d bought for my parents as a surprise gift arrived at their door.Morning all, 6.1 here. Well, yesterday's rain was lovely, but it meant I couldn’t finish painting the summerhouse. I've just hacked the rambling rose back drastically, having seen Monty on Gardeners World do his a couple of weeks ago, so while I can get at the wood, I thought I’d re coat it. When we first moved here, the summerhouse was painted what I can only describe as Beach Hut Blue (more Southwold than Cotswold) and was a complete eyesore. I painted it dark green so it retreated against the yew hedge behind it, and we planted a Wedding Day rose up it, because it was our silver wedding (I think there is a rose called Silver Wedding, there seems to be one for every occasion, but I don’t think we liked it as much).
You'd have to limit your sessions to the thawing duration of mascarpone, which is calculated using the formula Q = mLf = (1.0 kg)(334 kJ/kg) - you'd need to input the weight of your mascarpone into the formula, but there would come a point where the wobble board could no longer be used for its intended purpose as it would become too soft. You'd probably also need to incorporate your own weight into the equation somehow as the pressure you exert would increase the rate of thaw. Might be easier to forget the cheese option and plump for a different, less capricious medium 🙂All I’ve got in the fridge right now is half a tub of mascarpone, Brie and a lovely crumbly Wensleydale.
I could try the mascarpone if I freeze it solid perhaps…