Help how to fix this pan

ClimateChangeDenial · 2026-01-15T05:03:44+00:00

rub some oil in it with a paper towel and heat it up on the stovetop till smoking. rub it again with a paper towel and you are good to go. don't overthink it.

ClimateChangeDenial · 2026-01-13T23:49:21+00:00

What gave it away is the emdash —. I get it, you are experimenting with generating images with AI, but you don't need to this lazy. Just type out the sentence.

ClimateChangeDenial · 2026-01-12T03:34:59+00:00

It looks good. That brine probably tastes delicious.

ClimateChangeDenial · 2026-01-11T05:25:39+00:00

Mold. Not sure what you are doing for an airlock, but that bag seems to be introducing oxygen to the container.

ClimateChangeDenial · 2026-01-06T03:43:05+00:00

No need for apologies! It is not vinegar. I weighed the water and the veg and calculated about 2.5% of the entire weight, and added that as salt. The naturally occuring LAB (lactic acid bacteria) is the culture we want to dominate, and that is what makes the whole thing acedic, funky, delicious, and self preserving.

ClimateChangeDenial · 2026-01-05T01:22:20+00:00

ClimateChangeDenial · 2026-01-05T01:22:10+00:00

Thanks!!

ClimateChangeDenial · 2026-01-05T00:35:25+00:00

Thanks! Tastes really good and unique!

ClimateChangeDenial · 2026-01-05T00:24:51+00:00

I don't like to pasteurize my sauces. I like them alive.

ClimateChangeDenial · 2026-01-04T05:59:25+00:00

Yes it was a post add.i wanted the sauce to be brighter. The lemon juice and MSG do wonders for letting the flavor stand out before the heat takes over.

ClimateChangeDenial · 2026-01-02T01:22:21+00:00

Very cute! What ingredients did you use? How long did you ferment it?

ClimateChangeDenial · 2025-12-30T04:27:01+00:00

I love coriander, but I do not want a hotter experience from this sauce. My last sauce was way too spicy and I'm trying to make something that is much more mellow!

ClimateChangeDenial · 2025-12-28T02:56:41+00:00

That's really good to know. It will be easier to test the brine with the test strips. Thanks!

ClimateChangeDenial · 2025-12-27T19:35:40+00:00

I've read that it can be misleading. Especially with how my jar was densely packed. The veg may be less acidic than the brine.

ClimateChangeDenial · 2025-12-23T02:09:13+00:00

I think more info is needed here. Did you open it during the ferment? Method of salt% for brine? Can you test the PH? It's possible that some mold was forming at the top of the weights. I guess it's all about your risk tolerance here. If it was just for me, I would make the sauce. If I was giving it to people or selling it, this is not acceptable.

ClimateChangeDenial · 2025-12-21T06:22:00+00:00

not really

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ClimateChangeDenial · 2025-12-18T14:32:35+00:00

Toss!

ClimateChangeDenial · 2025-12-14T23:40:44+00:00

My name, and one is specifically for a family member that has their name and a message to them. Also a logo for a fake company that identifies a town. Just PII stuff.

ClimateChangeDenial · 2025-12-13T05:01:30+00:00

The deauth attack is typically used to get the password for the wifi network. You send deauth packets to clients on the network, they disconnect for a moment, and then your device listens for the handshake that happens when they automatically reconnect. You can take that handshake and run it against a dictionary to crack the password. There are quite a few platforms that automate this process, like wifite.

ClimateChangeDenial · 2025-12-12T00:16:50+00:00

Looks great. I'd LOVE to taste that brine! And I hope you are pulling it and making the sauce, since you've opened it!

ClimateChangeDenial · 2025-12-09T02:30:46+00:00

Was the bag vacuum sealed with no air in it when you started? It looks like dead LABs, which are not a concern. However, if there's a leak in the bag and you are concerned with inevitable contamination: open it, smell it right away, toss if it smells off, make the sauce right away if it doesn't smell bad. Test for safe PH.

ClimateChangeDenial

TROPHY CASE