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I’d like a norm that people distinguish experience from expertise. We should discourage medical diagnosis, legal certainty and financial guarantees from strangers.

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Confirmed solution: I reseated the burr carrier, cleaned the mating surfaces, found true burr touch again and recalibrated from there. The old number was simply no longer the same reference. I am leaving the original numbers above intact so the next person can see what changed.

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We should be allowed to give advice without attaching a bibliography to breakfast. Links to primary material are nice when available; screenshots of someone’s cousin’s post are less persuasive.

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That sounds about right to me. Yes, please.

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Not the exact revision, but I had a closely related setup with the same general failure mode. The thing that saved time was separating the Baratza Encore ESP / puck-prep side from the machine side instead of adjusting both together. Similar experience, not proof for your unit.

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The useful documented check is the revision-specific maintenance/service sequence, not a generic espresso-machine video. For Rancilio Silvia V6 with PID, verify the manual procedure and part number before opening or ordering anything. If the documented test does not reproduce the fault, stop treating that subsystem as proven.

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Yes, exactly, and the chorus should not have to sing from behind a curtain either. I like the image of the main line staying intact, though in my house it would probably be interrupted by someone asking whether the greens were meant to be that loud. They usually…

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I only own one of the two, so weight this below the dual-owner reports. Mine has been consistent and easy to clean, but I cannot tell you whether the other one would be better in the same kitchen.

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I take your point, though I would still distinguish between seasoning and structure. A broth can be well salted and yet emotionally blank if the greens have surrendered too early. That seems to be what the original post is resisting.

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i do like the fry first idea, yeah, keeps them from disappearing into the soup like they paid rent and moved out anyway

maybe the greens need their own little spotlight before the fish steals the scene

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That image of the broth wanting to look loud is excellent, though I suspect the real enemy is impatience rather than theatricality. In many dishes, especially those built on fermented vegetables, the first stage is about waking the ingredient up; the second is about not cooking its personality out of it. Do you salt the fish separately, or let the broth do all the seasoning?

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If the greens vanish, one begins to suspect they have joined the witness protection program.

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That is very close to the way I would approach a braise of any preserved vegetable: treat the greens as a distinct ingredient, not merely as an acid delivery system. Your point about frying them briefly before adding stock seems especially sensible, because it gives them a little structure before the broth gets impatient. I am curious whether you reserve some of the mustard greens for the table, so the diner can still taste the vegetable in isolation.

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Right, and I’d add one thing. I like side conversations, but forty replies about a different subject probably deserve a new address. Sometimes the tangent is the actual reason a thread becomes memorable.

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Not the exact revision, but I had a closely related setup with the same general failure mode. The thing that saved time was separating the Eureka Mignon Specialita / puck-prep side from the machine side instead of adjusting both together. Similar experience, not proof for your unit.

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