Ikea Skadis Spice Rack Collection

prusaprinters

<p>This is my design collection for a spice organizer for Ikea Skadis Pegboard. It contains 2 versions for a fairly standard spice container in <a href="https://www.amazon.co.uk/gp/product/B098FJ2C8P/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&amp;psc=1">500ml</a> and <a href="https://www.amazon.co.uk/gp/product/B098FK89QQ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&amp;psc=1">1000ml</a> sizes. 1 holder for the spice bottles from the supermarket I use most (<a href="https://www.sainsburys.co.uk/">Sainsburys</a>) and one for the spice tubs sold by the American BBQ chain <a href="https://www.famousdaves.com/">Famous Daves</a> and available online in the UK from various importers, and the Steak and Burger spice is well worth trying. (I will post my burger recipe below)</p><p>Printed at 20% infill in <a href="https://www.3dqf.co.uk/">3DQF</a> PLA “Titanium White” in the pictured example (They have very recently brought out a range of PLA+ based on Natureworks 3D850 that would be my choice for a reprint)</p><p>No rafts or brim or supports needed on a metal PEI sheet, though some slight sanding / filing on may be needed for a good fit in the pegboard and <i>if you are tempted to glue the 2 pieces together with superglue don't it breaks down over time in warm humid environments like a kitchen </i>use an epoxy based product instead.</p><p>The recipe</p><p>1.5 kg lean beef mince.</p><p>2 Large onions.</p><p>3-4 Tablespoons ground oatmeal (not porridge oats)&nbsp;</p><p>2 -3 Tablespoons Kikkoman Soy Sauce</p><p>1 - 2 Tablespoons Famous Dave's Steak and Burger Seasoning.</p><p>1 Teaspoon Chipotle Chilli (Optional)</p><p>Method</p><p>Finely chop the onions, if you want a more delicate taste, then soften them gently in some oil until translucent. I personally just blitz them in the food processor and add them raw. Put all ingredients in a large mixing bowl and mix with your hands until well combined, the Chipotle chilli is optional if you are serving to young children or anyone of a mild disposition. (I can't say nuns any more after finding out the elderly mother superior at the local convent was very fond of a Vindaloo). Form in a quarter pounder <a href="https://www.lakeland.co.uk/10481/quarter-pounder-burger-press">burger press</a> with waxed disks. Chill for about an hour (can be frozen and cooked from frozen)&nbsp;</p><p>Cook under a moderate grill for about 8-10 minutes per side from fresh, 16-18 minutes from Frozen. For BBQ cooking, part cooking first is advised as you should always follow the BBQ <a href="https://www.food.gov.uk/safety-hygiene/bbq-food-safety">Safety Advice</a> and not combine raw and cooked meats in the same chicken leg.</p><p>&nbsp;</p>