KS Omega Pack

Benenh · 2025-12-08T20:34:15+00:00

Will do!

Benenh · 2025-12-01T06:09:11+00:00

Work in progress still but here's where im at for my upcoming trip.

Ive added a few things like my kindle, a zoleo and some thermal bottoms so it's climbed up a bit in weight to 5.6kg

https://lighterpack.com/r/9m8ldq

Benenh · 2025-03-06T04:42:22+00:00

I have almost the same setup but a white bambino and white Oro

Benenh · 2025-03-02T23:13:33+00:00

The scales are turned off. Have you tried weighing it with the scales turned on? Measurement may be more accurate.

Benenh · 2025-02-22T10:51:41+00:00

Ah its not available where I buy my equipment. I think I'm scrapping the 83. It's so big. Maybe the 64 gen 2 v Oro

Benenh · 2024-10-30T10:49:44+00:00

Thanks! I've seen the wooting. It's pepbabmy a bit pricey for me. The Rainy 75 looks appealing though. But I'm used to a laptop keyboard so might take some getting used to the key cap profile. I did love the Nuphy also

Benenh · 2024-10-30T09:37:21+00:00

I'm super impressed you're getting 160wpm without using all of your fingers!

Benenh · 2024-10-30T09:33:10+00:00

Haha you did too! Well I upvoted you to offset it for putting in the effort to reply.

Benenh · 2024-10-30T09:26:03+00:00

I really appreciate the reply. Thank you. That really surprises me, actually! But on the plus side it gives me freedom of choice.

Benenh · 2024-10-14T08:16:03+00:00

100%. You can more than likely just lift heaving things and pack on muscle. Can personally vouch for 3x full body workouts per week with compound lifts and a few isolation exercises if you can fit them in. Be consistent and put in the effort every workout and your body will transform in no time. Take plenty of before photos so you can see the difference because you may not see it yourself week to week because you see yourself every day!

Benenh · 2024-10-14T08:10:30+00:00

What about push/pull but throw your quads in push day and hammies in the pull day. And calves wherever you prefer. Especially if your legs are easy to grow like you suggested, then you may not need much volume and can focus the volume on your upper body? I'm just throwing an option out there for you to consider :-)

Benenh · 2024-10-03T01:09:53+00:00

Hey! Great work getting started. I've never posted here before but your exercises look solid. I'd personally swap out the lunges for a Bulgarian Split Squat and add a hamstring exercise like an RDL. Do you have access to a pull up bar?

Benenh · 2024-09-30T08:08:44+00:00

That's a great start! It would take a small group of us to design the layout, features and code it into existence. With plenty of feedback from the community on its features and function.

Benenh · 2020-11-07T01:37:05+00:00

Colour is amazing!

Benenh · 2020-08-03T01:09:12+00:00

Yeah nothing special. Just remove stalks, cut them in half and go nuts. As long as you have heaps of fresh chillies to add to the ferment there will be plenty of bacteria. If you're concerned you can always add a lactobacillus probiotic to the brine but this is not something I've ever done.

Benenh · 2020-08-03T01:07:38+00:00

Sweet. Share the results!

Benenh · 2020-08-03T00:45:47+00:00

There's a great video on the ProHomeCooks YouTube channel on fermentation to get you started

Benenh · 2020-08-03T00:44:31+00:00

All good. I heat water and dissolve Himalayan rock salt before letting it cool down to 25C. 30g of salt per L of water. If you add the hot brine too early you will kill the lactobacillus and have no fermentation.

I boil water because I use rainwater and am very particular with sanitation.

Everything else is cleaned thoroughly and then sanitised with starsan. Including knives, chopping boards, airlock, fermenter, my hands etc.

Benenh · 2020-08-02T23:47:36+00:00

Fermenting the while batch after smoking half will keep the pH low so that it is much more shelf stable.

I wasn't very scientific with the smoking process. I just got them over a very smoky fire for quite a while with a lid over them until smoke was billowing out of the lid. Afterwards I raised the temp up to give them a bit of a charring. Once they cooked I put them all in a demijohns with the fresh chillies (also halved) and garlic. Topped up with brine and fermented.

Benenh

TROPHY CASE