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![]() Included in the box are two fused-cables for +ive connection and for second battery – or midpoint – monitoring. Note that a difference between the SmartShunt and the BMV712 is that the SmartShunt has no visual or audible alarm neither does it have a programmable relay.Īll other comparisons with the BMV hold true: the SmartShunt operates in the 6.5VDC to 70VDC range draws less than a milliamp and monitors a battery capacity of up to 9999Ah. or you can monitor the midpoint voltage of your battery bank (cable included) to keep an eye on battery health.or you can connect a temperature sensor (optional accessory) for temperature compensated charging.monitor the voltage of a second battery – the starter battery for example.The SmartShunt can do more than comprehensively monitor your main battery bank – additionally you can choose to either: ![]() Victron SmartShunt 500AMP/50MV Bluetooth Smart Battery Shunt SHU050150050 UPC. Victron Energy SmartShunt 500 amp Battery Monitor. This provides the GX device with battery data for system control – and there’s no need to find room for a BMV display. Find many great new & used options and get the best deals for Victron Energy SmartShunt Battery Monitor at the best online prices. The SmartShunt can also be connected to any device in the GX family including the Colour Control GX and the new Cerbo GX using an optional VE.Direct cable. SmartShunt can be hard-wired to any ‘GX’ device It can be installed out of sight, behind the scenes – whilst live data from the device is relayed to your mobile phone or laptop via the VictronConnect App, which is free to use.Īll the usual features are there – such as battery state-of-charge, voltage, current load, time-to-go – and all user-programmable settings …together with extensive historical information which allows you to analyse your system’s performance. The SmartShunt is a powerful battery monitor with Bluetooth on board. SmartShunt has been launched and is available in three models: 500 10 Amps. ![]() To submit your questions or ideas, or to simply learn more about CareerTrend, contact us (). This article was written by the CareerTrend team, copy edited and fact checked through a multi-point auditing system, in efforts to ensure our readers only receive the best information. University of Oregon: Enterprise Rent-a-Car FAQs.Budget: Budget Fastbreak Service Terms and Conditions.We have great rates on truck rentals at over 2400 rental locations to serve all of your moving truck needs. Baltimore-Washington International: Car Rental Get your moving truck from Penske Truck Rental.Orlando International Airport: Rental Cars. ![]()
![]() VideoPad is an easy-to-use video editor that’s great for beginners and those who do not need an elaborate professional app to produce home movies or tutorial presentations for social media. We really liked the non-threatening off white-lavender interface, and it’s still available as an alternate theme, which we appreciate. The biggest interface change since last we reviewed the app was noticeable right away: VideoPad has gone over to the dark side with a pleasing charcoal gray theme. ![]() While there’s general parity between the Mac and PC versions of the software, the PC version has a few features that the Mac version doesn’t. NCH Software is almost constantly updating VideoPad, so there are many maintenance releases listed for both for the Mac and Windows versions. 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It would be nice if you could actually re-arrange the workspace permanently. You can operate all functions from within the application frame or you can break out VideoPad’s dockable panels to get a closer look at the task at hand. The app is menu driven, and also works via drag and drop, so there are various ways to accomplish a single goal. The method by which the app sorts video footage and still images into bins - making sure you don’t confuse their placement on the timeline - helps to speed up the workflow, especially for newcomers. ![]() VideoPad sports a clean, uncluttered interface that’s organized by tabs and menu driven. ![]() FRESHeTECH is addressing this with their new Drifter Android speaker. Some phones are waterproof now, but what if you’re out paddle boarding and drop it in the drink. Electronics and liquids just don’t mix well. And the most important feature of all: they keep ice up to 14 days. Anti-slide rubber feet keep them in place on a rough drive. They’re certified bear-resistant if using the extra Locking Kit. To keep your food from floating, the 3 degree angled bottom takes water to the drain port which has threads for a regular garden hose.ĭesigned in Colorado and built in Detroit, Venture coolers are tough. Organize food and drinks inside with a dry storage tray and vertical dividers. Not just a cooler, the Venture 25, 45 and 65 have a growing number of attachments and accessories to make life easier in camp.Ĭlips on the front and back and the handles on the sides become mounting points for dryboxes, cupholders, table trays and, of course, bottle openers. The Otterbox Venture series coolers take camping to the next level. Using the same battery, the Manta can glide along for 5 hours at 6mph. If high-velocity isn’t quite your thing, try the larger, more relaxed Manta board. Once you’re done, recharge the battery in 90 minutes. A thin cord attached to the leash pulls the kill switch if you bail. Easy buttons on the handheld-remote control the dual-core brushless electric motor and an axial water jet pump.Īnd don’t worry about falling off. Add in the battery and you’ve got about 40 min of 24 mph cruising to do. At 26 pounds without the battery, it’s easy to get the Carver to the water. Now you can hop on the battery-powered Carver from Ecoboardin and hit the flat water. Gas-powered surf boards are fun, but they’re loud and terrible for the environment. The Performer, one of the most best-selling long boards of all time, offers both performance and forgiveness, and doesn’t look too bad either. Marcus Pettini of Art in Surf is working with the Weber family, recreating the popular Weber boards Dewey designed decades ago. 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![]() ![]() It’s a story not unlike the origin of the thousands of paleterias across the U.S. They would go to work making and selling coney dogs and then eventually a lot of them would spin off and start their own places.” Michelle and Chris Gerard “They went there and they learned the business. “More and more Greek immigrants kept coming to Detroit with instructions to check in with the Keros brothers in Detroit to get a job,” says Grimm. It wasn’t long before others caught on to this efficient little hub for business. The restaurants were open 24/7 - none of the establishments even bothered to put locks on the doors. If one spot ran out of buns, for example, someone could walk next door and pick up more from their neighbor. The setup was mutually beneficial to the three eateries. And then they opened a third location, right there on the same block. “It was so busy, they opened another restaurant right next door,” says Grimm. Then they struck gold after pivoting and transforming the downtown, flat iron-shaped space into a restaurant. A stint cleaning hats from the corner of Lafayette and Michigan Avenue. The pair tried their hands at a few different jobs: selling popcorn from a horse-drawn wagon on Belle Isle that didn’t last long. The setup was simple enough and the population of Detroit had skyrocketed so rapidly - from about 285,000 in 1900 to just under 1 million by 1920 - that there was a big market for quick, affordable food options to feed the droves of factory workers.Īmong the first innovators in this new and growing business was the Keros family, specifically, brothers William “Bill” and Constantine “Gust” Keros. And they weren’t called “coney islands.” They were just simple places usually consisting of a long lunch counter with stools where workers could grab a quick handheld meal and be off to the factory, not unlike those horse-drawn carts and sit-down diners taking shape across the Eastern seaboard around the same period. At first, not even fries were available as most spots weren’t equipped with deep fryers. Likely inspired by the coney dog that came out of Coney Island in Brooklyn, just a short distance from Ellis Island where many of the new arrivals first landed, these restaurants only sold a couple of items: coney dogs and drinks. “So some of them decided to put themselves to work by opening these restaurants that had a flattop grill,” says Grimm. ![]() This forced Greek Detroiters to get creative. Grimm tells Eater that with their long, hard-to-pronounce names - at least in the opinion of less recently arrived European immigrant communities - and limited English, many in the Greek American community were kept off of the assembly lines. ![]() The first wave of Greek immigrants began showing up in the region just before the turn of the 20th century. The city became so inundated that workers couldn’t find proper housing they would rent rooms by the hour between shifts, says Joe Grimm, a journalism professor at Michigan State University and co-author of Coney Detroit.īut those coveted factory jobs were hard to come by for some recent arrivals. So how did so many relatives of Kyparissians seem to end up in the coney island hot dog-slinging business in Detroit?ĭetroit in the 1910s was a city booming with folks from across the globe all vying for factory jobs in the then-budding automotive industry. It’s an area known for its cured meats, seafood, olives, and an abundance of fresh produce - certainly not for hot dogs slathered in all-meat chili, diced onions, and mustard. No matter which coney island you’ve pledged your allegiance to, these regional chains and stand-alones can all trace their roots to Kyparissia, a coastal town in Greece’s Peloponnese region about an hour’s drive from the better-known archaeological site of Olympia. Some spots also sell gyros, Greek salads, chicken lemon rice soup, and have servers trained to present flaming plates of saganaki, while others keep their menus simple with just dogs, loosies, and chili cheese fries. Some are open 24/7 and serve the late-night bar crowd from spacious booths, while others cater to the early-morning breakfast crowds who sit down at swivel stools for eggs and toast from a modest lunch counter. Some are primarily drive-thrus where guests grab their food through plexiglass. Some, like American Coney Island, are patriotically decorated, giving an all-American vibe. The word on the street is that Aji Amarillo originated somewhere in the region of the Peruvian Andes, where the Inca lived for thousands of years. Not that you’d want to miss out on this delicious sauce and a central ingredient in so many dishes from this region. It’s the most popular pepper in Peru and there’s no way to avoid it if you eat the local food. It has a unique, fresh, and fruity flavour that is pleasant even to people unaccustomed to spicy ingredients. The sauce (or paste) is made from the Peruvian yellow chili pepper, a key ingredient in ceviche, seco de carne, papa a la huancaína, causa rellena, and huancaína macaroni. Ají Amarillo (sweet yellow chili pepper) is one of the most important ingredients in Peruvian cooking. Thanks! - Mike H.In Peru, there’s one thing that goes well with chicken, fried yuca ( yuquitas fritas), and potatoes. I always love to see all of your spicy inspirations. If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. That's it, my friends! I hope you enjoy the recipe! Try Some of My Other Popular Sauce Recipes I also love to serve it as a salad dressing or use it as the creamy element in a homemade spicy coleslaw recipe. It is traditionally served over Tiradito, a Peruvian crudo or ceviche. It's also used over this Peruvian dish of Salchipapa (French Fry and Sausages). Spoon it over grilled meats, particularly chicken, like Peruvian Chicken. It's crazy delicious as a dipper.ĭip any roasted or fried veggies into it for a flavor blast. Serving Suggestions for Aji Amarillo SauceĬonsider creamy Aji Amarillo Sauce as a dipper for French Fries. ![]() Purchase Aji Amarillo Paste Online at Amazon (Affiliate link, my friends). If you do want some heat, use a mix of peppers, such as a yellow bell along with part of or a whole habanero or Scotch Bonnet. You can also try other peppers, such as other aji peppers, or consider the yellow bell pepper for a no heat version. I used FRESH aji peppers, here, though you can pan cook them or roast them first for a different flavor. Super easy, isn't it? Variations and Pepper Substitutions To make the sauce, add the following to a mixing bowl - ½ cup mayonnaise, ¼ cup crema (or use sour cream), 1 tablespoon tomato paste (ketchup is a good substitute), 1 small minced shallot, a tablespoon of lime juice, and a bit of salt and pepper to taste. See my recipe for Aji Amarillo Chili Paste here with more discussion. You can thin it out a bit with water or a bit more oil if you need to, but it is best nice and thick as you'll be using it as a flavoring component. Process the mixture until a thick paste forms. Make the chili paste first by adding the following ingredients to a food processor - 2 chopped aji amarillo peppers, a tablespoon chopped onion, 1 chopped garlic clove, pinch of salt and a tablespoon of olive oil. Let's talk about how to make Aji Amarillo Sauce, shall we? How to Make Aji Amarillo Sauce - the Recipe Method The Aji Amarillo paste is mixed with other ingredients, including mayo, crema, tomato paste and more to make a simple table or dipping sauce. ![]() It allowed me to make this popular Peruvian condiment - Aji Amarillo Sauce. If you're a fan of Peruvian cuisine, you most likely need to purchase Aji Amarillo peppers in dried or paste form, which is totally great, but since I grew them, I got to make my own Aji Amarillo Paste from scratch, which is so much better. ![]() Learn more about Aji Amarillo Chili Peppers. ![]() Used by the Incas, it is still the most common and popular pepper in that country. The Ají Amarillo is grown in all areas of Peru. Not bad! Learn more about the Scoville Scale here. That's about 6-10 times hotter than your average jalapeno pepper. As mentioned there, I grew Aji Amarillo peppers in my garden this year and the harvest was quite bountiful.Īji Amarillo peppers have a good level of heat - in the 30,000 - 50,000 Scoville Heat Units range. It’s a wonderful table sauce.Įarlier today I posted a recipe for Aji Amarillo Chili Paste, which is an essential ingredient in Peruvian cooking. A versatile Peruvian sauce recipe, this aji amarillo sauce is made with fresh aji peppers and brings a nice level of spice to fried or roasted vegetables and any grilled meats. ![]() It’s also a little messy to sprinkle the powder into the lid due to this. However, this is a little bit of a pain if you’re used to sprinkling powder into the lid and swirling your brush in it. You see they put a stopper on the inside of the lid which is great because it keeps the powder from spilling all over the place when the cap is on. 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