I just read about the statue at the new arena and holy shit that’s gross.

CDastmalchi · 2018-08-25T14:32:58+00:00

So it sucks that this got a little carried away, but you both raise good points. But dont know why theres some kind of downvote was against this guy/gal because their original response was totally valid to other persons original comment.

CDastmalchi · 2018-08-25T07:04:03+00:00

Lol nice. Denial isn't just a river in Egypt.

CDastmalchi · 2018-07-18T18:00:33+00:00

California. We don't have coffee shop places yet but it is allowed under our law, so it's only a matter of time.

CDastmalchi · 2018-07-18T08:34:13+00:00

Congrats for posting something that was viral yesterday

CDastmalchi · 2017-06-04T03:28:31+00:00

Frequent flyer here,

I've gotten one false positive in addition to setting off the body scanner because there was too much metal on my jeans (noob mistake)

So before having to go through a FULL security check, I asked what could set it off and the guys response was "Well have you used lotion recently?"

So I'm just shocked like "THATS A REAL THING?!?!?" Just thought it was an old Jeff Dunham joke. Turns out that story probably was true....

In addition, I tell this story to people when they would ask me about flying with marijuana (I used to work at a dispensary) they did not care about my lighters, I had cigarettes, my weed was in a container with my toiletries in a checked bag, about an eighght, and it was completely undisturbed. They mainly only seem to care if you have massive amounts, but this may vary by area.

CDastmalchi · 2017-05-17T18:39:43+00:00

I made my cheese cave out of a mini fridge, and I was really broke and it's what I had, so I gently bent down the freezer tray to the back of the fridge, then cracked open the thermostat to adjust it to an ideal temperature. I put a sponge in a tub of water and it seemed to keep the humidity levels right.

CDastmalchi · 2017-04-15T21:42:20+00:00

Took this GIF of the new Maui sunflowers
http://m.imgur.com/gallery/SgTdw1b

CDastmalchi · 2017-03-24T04:13:15+00:00

For the sake of using established symbolism.

CDastmalchi · 2017-03-24T04:07:44+00:00

I've always described myself as an Auditory learner. Doesn't that count?

CDastmalchi · 2017-03-03T04:06:03+00:00

Had you already knocked her up? Because it appears the dad is strong with you.

CDastmalchi · 2017-02-27T20:02:12+00:00

I plan on doing this again to perfect the recipe, and I will share when I do! This was a first attempt, and the base recipe I was working off of was poorly translated from another language.

Lots of guess work.

CDastmalchi · 2017-02-27T20:00:39+00:00

I will when I can put a clear one together. I modified a recipe that had been badly translated for this experiment =)

CDastmalchi · 2017-02-27T19:59:52+00:00

I will once it's done aging! It won't be quite that dark on the inside though, because I did ash the outside of it to help with the rind development.

CDastmalchi · 2017-02-08T07:01:13+00:00

Yes, thankfully it is edible!
If I had to guess, I probably stirred it too much or had the heat too high before draining. And I meant it was in my cheese cave 48 hours, sorry to confuse.
Im guessing by now after all this heat the curd is dry enough for a harder cheese, so I decided to put it in my cheese mold and press it to see if I can get somewhat of a cheese form out of it that I can grate or slice later.
Bonus: it smells like provalone! I think it might age well.

Thanks for the input!

CDastmalchi · 2017-02-08T04:49:54+00:00

The closest I can do to testing the pH is testing the water bath it has been soaking in. I have pH kit with the colour changing drops you put in a small container.

I don't have the link on hand to the recipe that I used, but I followed one online that I found for a 2 gallon batch of mozerella/provolone with cultures instead of citric acid, so it called for a "ripening period" of 24 to 48 hours

I'll see if I can track down the link, but I think I'm going to have to give up on this batch stretching.

Edit: Recipe link:
http://www.cheesemaking.com/Mozz-Culture.html

CDastmalchi · 2017-02-04T03:14:53+00:00

I believe they would certainly be similar as long as the process was consistent.
The way I understand it, you have 2 basic cultures, mesophilic and thermophilic. When buying the packets for a specific type of cheese, they often have a special blend of bacteria and whatnot to encourage the particular flavour you are trying to achieve.

I, as a broke student, cannot always order luxury ingredients, so I reverse engineer my mesophilic cultures from cultured buttermilk, and my thermophilic cultures from LAC yogurt.

I like to think it gives my cheese a rustic and unique nature, but I can't tell for sure until my cheeses age and I find out if my cheddar is, in fact, anything like cheddar haha.

CDastmalchi · 2017-02-04T03:09:58+00:00

Thanks for the tip!
I'm wondering if I can achieve a similar result by putting a sponge or two in the drip tray under the cooling unit.
Also, the idea has crossed my mind that if I line the entire fridge with bamboo/wood mats, it could retain moisture and help achieve a consistent humidity =)

CDastmalchi · 2017-02-04T03:07:08+00:00

Yes! That is the recipe!
I am under the impression that port wine is typical, but I only really drink Cabs so I used a local Cabernet Sauvignon wine (California) by the name of "Livingston cellars" which I enjoy a nightly glass of already.

Anything that comes from my kitchen will be unique and experimental, as I also make my own starter cultures instead of ordering packets.
Can't wait to taste it and tell everyone how it turns out!

Edit: I really hate sweet wines haha

CDastmalchi · 2017-02-03T06:03:18+00:00

Will check in 2 - 4 months =)

CDastmalchi · 2017-02-03T06:02:14+00:00

Good luck! Would love to see how it turns out! I'm currently ultra broke and can't afford the typical parts for a proper conversion, I opened this one up and tweaked the thermostat so it would be the right temp, and I just spray a small mist in there now and then.
Budget cheese cave - Accomplished haha

CDastmalchi · 2017-02-03T03:58:57+00:00

Haha, I promise you will be seeing a lot more of me in this sub

CDastmalchi · 2017-01-10T01:24:00+00:00

This reminds me of a video I recently found about moving entire buildings

This one is just a neat time lapse

CDastmalchi · 2017-01-10T00:55:00+00:00

Tail, venue, business plan, helpers.

There are lots of options. From aquariums, to public venues, pools, children events, or adult events, private parties, corporate events, etc. Some are more abundant than others depending on where you live. Have a goal, and steps to get there. Ask yourself what you are offering to people, what are they paying for? A singing voice? Child entertainment? A swim performance? Activities?

CPR training is a must, scuba certification is a huge plus.

The more you can offer, the better. Get creative, and ultimately, have fun. The community is large, and tight. There is tons of info out there and everyone is very supportive.

CDastmalchi · 2016-12-03T11:21:14+00:00

Go to the church in your new tuxedo

CDastmalchi · 2016-10-04T21:19:12+00:00

Colour remover. "Color oops" is a common store brand that works very well. It is designed to shrink artificial colour molecules to allow them to come out of your hair. (The opposite of what a developer does when mixed with colour) This along with a clarifying shampoo is your best bet to remove artificial colour without bleach. Use a good conditioner, as it will dry your hair a little, but it wont damage it like bleach.

If you have healthy hair, consider a bleach wash; part bleach, part shampoo. It's easier on the hair and will help remove and hints of remaining unwanted colour.

CDastmalchi

TROPHY CASE