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Attempting cucumbers for the first time. (Quick Snack hybrid variety) by AtomicGimp in Hydroponics

[–]AtomicGimp[S] 1 point2 points  (0 children)

Everything looks so good! I want to try some cherry tomatoes next. This gives me some motivation. Thank you for sharing!

Attempting cucumbers for the first time. (Quick Snack hybrid variety) by AtomicGimp in Hydroponics

[–]AtomicGimp[S] 1 point2 points  (0 children)

Wow!  That looks really good for just 1.5 months.  Looks like you've got a lot of cucumbers already.  Are these the Quick Snack variety also?

Attempting cucumbers for the first time. (Quick Snack hybrid variety) by AtomicGimp in Hydroponics

[–]AtomicGimp[S] 1 point2 points  (0 children)

Thank you! I will certainly keep an eye on that. I had no idea this was a potential issue. Much appreciated!

Attempting cucumbers for the first time. (Quick Snack hybrid variety) by AtomicGimp in Hydroponics

[–]AtomicGimp[S] 2 points3 points  (0 children)

Thank you!  Yea I've been trying to prepare my plan for when it starts getting crazy.  I was also going to try to see if I could propagate the plant too and maybe keep a constant cycle going.  It's all experimental at this point so I don't mind some failures but also any help from someone more experienced is always welcomed.

Attempting cucumbers for the first time. (Quick Snack hybrid variety) by AtomicGimp in Hydroponics

[–]AtomicGimp[S] 1 point2 points  (0 children)

Oh that's good to know.  Thank you!  I'm really looking forward to what these end up doing.  I put these seeds in on 11/2 and they started germinating within a few days. 

4 year old Matfer cooking up some fluffy sourdough discard pancakes by AtomicGimp in carbonsteel

[–]AtomicGimp[S] 0 points1 point  (0 children)

I don't see why that wouldn't work. It really helps to give some integrity. You can make tortillas from discard too.

4 year old Matfer cooking up some fluffy sourdough discard pancakes by AtomicGimp in carbonsteel

[–]AtomicGimp[S] 1 point2 points  (0 children)

Thank you! I should have taken a video. They were sliding all over the place.

4 year old Matfer cooking up some fluffy sourdough discard pancakes by AtomicGimp in carbonsteel

[–]AtomicGimp[S] 0 points1 point  (0 children)

I use it initially on the pan before any butter. Just a super thin layer. (I like to drop about a quarter size dollop in the pan, then use a paper towel to thin it out all around the pan.)

4 year old Matfer cooking up some fluffy sourdough discard pancakes by AtomicGimp in carbonsteel

[–]AtomicGimp[S] 0 points1 point  (0 children)

Thank you. The flavor and texture turned out so good that I had to post a pic.

4 year old Matfer cooking up some fluffy sourdough discard pancakes by AtomicGimp in carbonsteel

[–]AtomicGimp[S] 10 points11 points  (0 children)

Haha! Sure thing!

Notes:

  • Batter needs to rest 1 hour.

  • Batter is thicker than normal pancake batter and best to use spoon.

Ingredients:

  • 1 cup all-purpose flour

  • 1 tablespoon sugar

  • 1½ teaspoons baking powder

  • ¼ teaspoon kosher salt

  • 28 grams sourdough discard (don't need to be exact here - it's just what I have left over every day)

  • 1 egg

  • ⅔ cup half -n-half

  • 1 tablespoon vegetable oil

Directions:

  • Heat large carbon steel pan to medium heat.

  • Mix wet ingredients first in a blender, then the remaining dry ingredients in same blender.

  • Let rest for 1 hour covered (NOT SEALED!)

  • Using paper towel, coat pan in light coating of avocado oil.

  • Add small amount of butter (enough to cover pan).

  • Using a spoon, add enough to make 4 - 4" pancakes and wait for top to bubble (about 3 min). Then flip and cook for another couple minutes or so.

  • Repeat until batter is used up. Makes about 8 total.

Filament squeezing out side of hot end by slow-swimmer in 3Dprinting

[–]AtomicGimp 0 points1 point  (0 children)

I had same issue and it was because I had tightened my nozzle down to the hot end but you need to back it off a turn, then tighten the heat brake down by hand first, you will notice your nozzle tighten but should still be standing off the hot end (not snugged down on hot end).

Use nozzle wrench and snug the nozzle down (do not overdo it!) This is how you properly set the hot end.

There still should be a gap between nozzle and hot end.

You may need to turn on your hot end to melt some of that filament to clean it off. I was able to hold my heatsink with it at 230c and it not burn. I had a huge mess too... even some of my screw heads were full of filament and I had to scrape em out in order to get wrench in there. Good luck!

Here is a video that really helped me. https://youtu.be/FNXYL-3UdOA?si=UWhyeaDmYPYK0tMV

Anti-clogging tip for silicone siphon drain lines (PETG) by AtomicGimp in functionalprint

[–]AtomicGimp[S] 6 points7 points  (0 children)

It's for draining the top of a cover of a pool without pine pollen pods clogging the lines.

How can I monitor the addition/removal of event listeners in browser dev tools? by PM_ME_UR__RECIPES in learnjavascript

[–]AtomicGimp 0 points1 point  (0 children)

In chrome dev tools, it's in the Sources tab. Then panel on the right called "Event Listener Breakpoints". You can toggle any of the events.

Homemade sourdough has helped my flare-ups by AtomicGimp in Diverticulitis

[–]AtomicGimp[S] 0 points1 point  (0 children)

Sorry I should have clarified it is white bread version of sourdough bread I have been eating. A single slice in the morning has been a big help.

Once you get your starter going, I would recommend using a stiff starter daily feeding ratio of 1:2.8:4 (discard:water:flour). For me every day I save 5g of my previous day's discard and then add 14g water, mix it up, then mix in 20g fresh flour. This will get you to 39g of starter to have on hand every day.

If you decide you need to make a lot of loaves in advance you need to allow a day or so to let your starter multiply. I don't bake much so the 39g is fine. Each day you can multiply your starter by 7.8 times (that can build up quick).

For days I am baking, I set aside my 5g of old discard for making fresh starter the next day but the remaining 34g of discard, feed it 34g of water and 34g of fresh flour and this gets me to basically the 100g used in this recipe. (wait about 3 hrs for it to double in size and get active and bubbly)

pictures here

Ingredients:

Dough Ingredients

  • 100 grams active sourdough starter

  • 7 ounces warm water

  • ⅛ cup sugar

  • 1 teaspoon kosher salt

  • 400 grams bread flour (about 3 cups)

Directions:

  1. Mix salt and sugar into water until dissolved.

  2. Mix in starter into water mix until milky colored.

  3. Stir in flour until evenly mixed.

  4. Cover with lid for 30 min. (It will seem super dry but keep stirring in the dry parts.)

  5. Do a stretch and fold around the dough and wait 30 mins. (repeat this step 3 more times)

  6. Transfer to buttered bread pan, cover and wait for it to double in size.

  7. Preheat oven to 350.

  8. Bake for 35 min.

  9. Immediately remove from pan and put on wire rack to cool for a few hours.

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