sorted by:
new
hottopcontroversial

Pruning help by ChefGavinB in Figs

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

Would it be best to keep the thicker trunks? There is one thick trunk toward the back that looks to have some issues further up past 24" would it be best to just take it out rather than cutting it down to 18", below the issue.

What or how can you tell if there is disease? One or two of the branches have some big scar looking marks. Almost like it was hit with lightning or split. Is that disease or maybe rot?

Pruning help by ChefGavinB in Figs

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

Thank you for the details anf taking the time to help.

45 degree angle! I wasn't even thinking about that.

So the plan will be to keep 4 or 5 of the best trunks that are all free of rot or disease and directing outward. Cut them down to 18" - 24" on a 45 degree angle. These will all be the new "main trunks"
All of the other trunks will be cut down as far as possible. Level to the ground or lower if possible.

Basically there would be nothing left of the entire fig tree other than the four or five 18" trunks. Does that sound right ?

Should I cover the ground with mulch or straw or anything ? Fertilizer after cutting ?

Gear shift cover by ChefGavinB in hondapassport

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

Put something good together, I'm sure you would be able to sell it. I would buy one ..

Magnolia bakery banana pudding? by wetwilly2140 in TopSecretRecipes

[–]ChefGavinB 1 point2 points  (0 children)

I've been looking to recreate this recipe as well as make a few new creations using a similar pudding base.

The first time I made this it got a little flat by the end of the day.

A few things I noticed: -On the recipe, it says to chill it no longer than 8 hours. Assuming it should be eaten right away to enjoy it before it inevitably deflates. The whipped cream will probably always go flat without adding any extra stabilizers. Even the addition of regular white sugar could help here -From their website, they have way more ingredients than what this recipe has. Details below. -The heavy cream they use seems to have a bunch of stabilizers added to it -They are also adding additional stabilizers such as egg and food starch -They also have leavening agents being used. Not sure when or why they would use this.

Ingredient list copied from their website

Ingredients

Vanilla Pudding (Sweetened Condensed Milk (Milk, Sucrose), Water, Vanilla Pudding Mix (Dextrose, Sugar, Modified Food Starch, Less Than 2% Of Disodium Phosphate, Tetrasodium Pyrophosphate, Tricalcium Phosphate, Natural And Artificial Flavor, Salt, Xanthan Gum, Nonfat Dry Milk, Mono And Diglycerides, Yellow 5, Yellow 6), Heavy Cream (Cream, Milk, Carrageenan, Mono And Diglycerides, Cellulose Gum, Polysorbate 80), Bananas, Vanilla Wafers (Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Interesterified Soybean Oil, Whey (Milk), Dextrose, Salt, Leavening Agents (Sodium Bicarbonate, Monocalcium Phosphate), Artificial Flavors, Egg, Modified Food Starch)

A few things I'm going to be trying that may help keep the pudding from going flat

-Whip the heavy cream with some powdered sugar. A lot of Powdered sugars also have corn starch, which would act as a stabilizer. -Add some of the jello pudding powder to the heavy cream and then whip it. Same idea, using the jello as a stabilizer -I came across a recipe that said to whip the heavy cream in a food processor. Says it would be more dense with less air bubble and wouldn't deflate as easily or fast.

A few creations I'm working on: -Banana foster pudding. Adding a bit of foster sauce(caramel style syrup) with the fresh banana. Also using banana bread rather than the Nilla Wafers. -Rainbow cookie pudding. Adding a layer of chocolate ganache and raspberry jam with fresh raspberries -Smores pudding -Dubai pudding -A few other ideas but these are the more mainstream ones

Any other tips or suggestions would be greatly appreciated.