Annual Pyramid Scheme

Yes, it is the annual Passover Seder maker extravaganza post. This year we are doing two combo projects (both with lasers!) between the Glowforge and EufyMake UV printer.

Name Card Project

As usual the place cards are the big project for production, and while this year’s crowd isn’t by far the largest we’ve had, we still are having 27 people. One item my projects have always had as an issue is that 3D printed projects take a while to print, like the Nefertiti heads several years back which were 5-color prints took like 4-5hr each, so when we had last minute guests (was still adding 2 people last night!) it was almost impossible to make quickly, so being able to whip a spare out last second is useful, and I always try to use my latest maker toy, this year being the Eufymake UV printer. Originally I was planning to do ceramic magnets (similar to the ones that come with the printer) except… Basically they are unobtainable, and I finally found a vendor (on Etsy) that sold similar 3x2” ceramic magnets, but they didn’t arrive until this week, which was too late to begin the place card manufacturing. So I chose an alternative media, which were bamboo (not Bambu - I’m a Prusa guy) business cards, these are from amazon. They are 3x2x0.07” in size. I quickly made a jig to be able to quickly produce them without having to worry about positioning (I mean it’s a rectangle hardly worth discussing). And put down a high res scan of matzah, and the name was done inside the EufyMake studio making the text the default 2mm raised (honestly it was accidental but looked cool and only added about a minute). So they came out like this:

While the line of where I tiled the scan is obvious in the photo (that is in reality tiny). Not bothering with a banana for scale since everyone has seen a business card before. I got a set of nice self adhesive magnets for the back, and they stick well to things. Anyway, takes about 10 minutes to do one if we get any other last minute folks. And since they are cured as soon as they come out of the printer you can immediately use them for REALLY last minute prints.

The Evil Afikomen Project (actual Glowforge use):

This is going to take a bit more background. For those who are not jewish, the passover seder is the retelling of the exodus from Egypt (in the book of Exodus:thinking: ) in the Old Testament. Seder which is the Hebrew word for “order” (and the root of “b’seder” which Israelis use all the time for “it’s all good” or “OK” but literally means “it is all in order”) is because the retelling is in a prescribed order and manner. In general if you do the real seder (for those familiar with the Maxwell House Version, yes that Maxwell House, Haggadah (“the telling” - the written book of the service), which we do not use, is a long service (like 3-4 hours with dinner in the middle). During the service the actual exodus story only takes 15 minutes, the rest of the time is either historical anecdotes or explaining why certain things are included in the service like Horseradish.

One of the most obvious things as part of the service is explaining Matzah (which the explanation from the bible is BS, as if you actually take flour and water, mix it and throw it on a rock, you get a brick* [see bonus at end], not matzah, but historical license aside during the explanation we use 3 set-aside matzah pieces. One of those is called the Afikoman (which is basically the greek word for “The thing you eat after”). This is a critical item as during the service it represents the ancient sacrifice at the altar of the temple in Jerusalem (thank goodness, matzah crumbs are bad enough to sweep up!) so is the last thing we eat of the night. This matzah gets broken in half, and half is for my secret use later as the runner of the service. That Afikoman gets broken into pieces and hidden (I get up and wander during dinner “talking with people” as I casually lean against something and slide the matzah behind/on things around the rooms, and the kids have to search for it, and they ransom it back for prizes (typically little gifts/toys) and the service cannot resume before we get that all back. The problem you face is after 20 years of hosting in the same house (with the same “kids”, now all older than 23) is that A) hiding reasonably is impossible and B) the kids aren’t kids anymore so this loses a bit of fun.

Sooo, finally to the project. If you have a laser cutter, a UV printer and some matzah the answer is obvious: Fake Matzah. Yes, instead of all the obvious hiding spots (since we have to eat it once reassembled a lot of places are out of bounds) so instead how about filling the room with draft board fakes, so like the scene in The Thomas Crown Affair, we flood the room with fakes. So first step is getting a good scan of broken matzah, get a good cutout in Photoshop using the magnetic lasso tool, then take the outline and pump that as “Paths to Illustrator” and take the path as a SVG to the glowforge and cut out the piece of Draftboard, a quick layer of white spray paint (you don’t need it but spray paint is like 1% the cost of white resin):

I took the PNG I had made the SVG from, and put that in Eufymake Studio set the mode to a raised pattern.

OK didn’t quite get the alignment perfect, but given this is only quick and dirty around the room this is fine. The blue tape is because I knew I was going to get some overspray.

Need to turn off the gloss coat layer (didn’t even notice I had it on)

A classic hiding spot of Afikomen matzah but that is Draftboard!

*BONUS MATZAH INFORMATION

As mentioned above when you mix flour and water without leavening and either directly bake it or let it air dry you get a brick. How do I know this? Well way back when I worked at General Foods, the makers of Grape Nuts. Grape Nuts is a brick of baked Flour+Rye+water+salt. Once baked it is the shape and consistency of cement. It goes into a shredder which had tungsten carbide blades to smash it into the chunks we all love. No literally. I found this out when I was looking at sales reports and noticed Miller Brewing (which we also owned) bought hundreds of tons of Grape Nuts (in 55gal drums no less) and this perplexed me as to are they just huge John Denver fans (The Post Cereal spokesman, he was super nice in person) or did they have some mysterious use for it. Well it turns out to make a superb industrial abrasive for edible sandblasting material for the copper vats. The huge brewing vats require periodic sandblasting and they use Grape nuts since if any of the material isn’t removed, well those are pretty much the ingredients of beer anyway. So I don’t believe it was possible as described in the bible to make Matzah this way, but is a nice story.

Note a common misconception is that jews must eat matzah for the 8 days of passover, while true during the seder service itself, otherwise it’s kind of the only way to eat things you’d normally throw on bread, so while not mandatory, makes sandwiches less messy than throwing everything on your hand.

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I always look forward to your Passover Seder place card project @henryhbk . Thanks for sharing this year’s and for the wonderful history and cultural story that accompanied it. Chag Pesach Sameach.

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The raised name really adds, so yay for missing turning it off :blush:

You started on the hidden matzah story and I had images of bedraggled years old pieces, but the print made me realize these weren’t crumbs you were hiding!
With the new faux matzah you’ve not got options of inside the fish tank, or in someone’s hairdo :squinting_face_with_tongue:

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Oh just realized I could put it on the dog’s collar…

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Fantastic write up! Love the fake matzah. Had it just been the nameplates - dyainu. Had we only a laser and not a uv printer dyainu! Happy Passover!

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Thanks @henryhbk for sharing your culture and traditions for the non Jewish among us.

I also enjoyed your write up and the Grape Nuts anecdote.

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Those turned out great! I JUST got my ink yestrerday for my Eufymake and printed the entire day. So fun. Can’t wait to combine it with the laser.

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What a great project that turned out to be! Thanks for the history. I always knew that unleavened bread was flat like crackers, but never thought about how hard it would be with just flour and water, and always wondered about all the numerous passages in the Bible where they make and eat it. Is that why they’d dip it in liquid (be it wine, broth, or whatever is in the cup), to soften it up so you could eat it?

I never did like Grape Nuts, now I know why! I ate them once when I was young and thought they were going to break my teeth! Never ate them again. Sanding material - wow!

Thanks again for sharing your history and your project.

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Thanks for the explanation!

That totally looks edible to me, I’d be sinking my teeth into it.

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Chag sameach! And it’s totally crumb-free and OU-P :grin:

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That is actually a greek custom (the whole meal part of the seder is recreating the ancient temple sacrifice. I mean the way it is made in modern times, it’s just a cracker, but the way the bible describes it would be more like cement backboard you use for bathroom walls. It is also important to remember in ancient times they had not cultivated yeast so you didn’t leaven bread like we do, they left it out and let the yeast in the air settle on the bread, so depending where you were you got different results. I can tell you having hiked in the Sinai desert (around Mt. Sinai) and given how arid it is can’t be a lot of yeast hanging around! Sand yes, yeast not so much. I am assuming they did like sourdough where they kept some live dough from the last batch to seed the current one.

Very worth a trip if you can, everything there is old, like old in the Old Testament old. Santa Katarina monastery at the base of Mt. Sinai is one of the oldest in the world, (they are some of the oldest wooden doors in the world too). It’s pretty neat, and they have “the burning bush” which has some bright red flowers that flutter in the breeze - If you aren’t looking closely it might look like fire) and you get an amazing sense of history. There are some stone huts not too far north that are around 4000 years old (like like rock igloos) and are still standing (or were in 1979). Pretty remote country but when I was last there really stunning.

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Very interesting! I would love to visit Biblical historical places, but doubt I’ll ever get to. I always wondered where they got their yeast. Didn’t realize it could come from the air.

I remember my mom always making bread, using a piece of dough from the loaf before. She didn’t keep it in a jar like all the sourdough stuff you see nowadays, where you have to do all the “feeding and discard.” I’ve never been able to keep up with all that, though I have tried numerous times with complete failure. So I just went back to baking regular bread using instant yeast. I’ll have to try just using the dough sometime, after I figure out how.

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Sourdough starter can be very tolerant of neglect (just don’t let it get pink). We go a month or more sometimes between feeding and let it just percolate in the fridge the rest of the time. I’ve got a King Arthur one that’s we’ve had for 15 years or more and an Oregon Trail descendant that might be 20 in the fridge. Both work fine when “woken up” for baking. Yeast is remarkably cold-hardy. You can also dry it and rejuvenate it if you want.

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Or freeze dry it… :slight_smile:

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I tried that one time, years ago. I don’t remember how that went.

Yeah, I’ve seen people on the HR FB page who’ve done that.

I think my major problem with using sourdough is that it just takes so long to make a loaf of bread - all the time folding, resting, refolding, resting again, on and on and on. I can make a regular loaf of bread in 2 hours, and make hamburger buns in 30 minutes start to finish. So to take forever and a day to make one loaf of sourdough just isn’t worth it to me. Maybe someday when I’m old and gray… oh wait, I AM old and gray (white, actually)! :rofl: :rofl: :rofl:

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It shouldn’t take any longer. You’re just replacing one leavening agent for another (& some flour & water which helps juice the flavor). If your sourdough starter isn’t aggressive enough, you can add a skooch of dry yeast to spike the leavening you get from the starter. That way you would still get the flavoring boost of your sourdough starter but the speed & simplicity you seem to miss with the sourdough only method.

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For some reason I always thought I read that you had to let the dough rest overnight or several hours before baking, and then it took almost 1.5 hours to bake. Maybe I’m just remembering it wrong. I haven’t looked at it for quite a while.

Maybe I’ll try again.

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This is an awesome use of the UV printer. Mine is still in the box… hoping to sell it because I’m going to buy the xTool version. But, let’s be real… it’s totally calling to me.

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There are definitely some sourdough recipes that take upwards of two days, but there are also good ones that take a single day, and the baking is the shortest part!

So I went digging and yeah, a bunch of recipes say bake for 20 and then take the lid off and bake for another 25. I do it in a cast iron pot so it browns inside… I think I leave the lid on for 5-10?

I don’t actually make bread loaves very often. I use my sourdough for chocolate chip cookies, and tortillas mostly!

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Ooh, tortillas! Does the sourdough keep them softer? I can make some pretty good tortillas, but after a day they’re not soft anymore.

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