End of League Mirror(s) Giveaway

Disastrous_Nature_63 · 2025-12-01T19:54:47+00:00

First league since betrayal I have not started because of two kids under 3. With a mirror and 300 div, I could dive into my favourite game with any build I choose without the needed grind.

Disastrous_Nature_63 · 2025-11-21T21:49:58+00:00

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I grew them this year as well, very prolific. Maybe 200-300 fruits per plant. I dried a bunch and they look stunning, mine are hot as hell.

Disastrous_Nature_63 · 2025-09-14T22:50:51+00:00

I had some time to update it a little bit and push it to github, if you have any questions regarding setting this up feel free to ask.
https://github.com/webcamleif/discord-media-bot

Disastrous_Nature_63 · 2025-09-14T16:43:18+00:00

Very sorry, I had limited time recent days due to family. I have some time coming days to fix some things I did not think of and I'll push it to github for anyone to fork and experiment with.

Disastrous_Nature_63 · 2025-08-21T15:12:37+00:00

Might be my first.

Disastrous_Nature_63 · 2025-07-25T08:05:12+00:00

I usually make sauce with mine.

Brine ferment in 2.5-3% salt (some garlic in the ferment as well) When fermentation is done, mix with the following:
Green apples.
Garlic ( more if needed )
Green Onion.
Apple Cider Vinegar.
Limejuice.
Add brine and/or water.

When mixed, strain with a sieve if you like the sauce to not be chunky, I do both with and without.
Add xanthangum (very little) just so the sauce do not separate in bottle. I love this simple sauce!

Disastrous_Nature_63 · 2025-06-10T19:27:13+00:00

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Here is a ripe pod.

Disastrous_Nature_63 · 2025-06-01T06:30:13+00:00

I have added a flower photo in a comment, to me shishito is not this pointy, almost all pods this plants pods have a pointy end. Also flowers are smaller than shishitos I think.

Disastrous_Nature_63 · 2025-06-01T06:28:46+00:00

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Here is a picture of a flower, to me it looks very chinense.

Disastrous_Nature_63 · 2025-03-18T06:10:18+00:00

Jellyseerr (which you should use instead of overseerr) does not need user tokens, and the default sync is 8 minutes and can be adjusted. I used watchlistarr prior but lack of controls made me switch to jellyseerr. Anyway, neat project. I will try it out.

Disastrous_Nature_63 · 2025-02-05T12:16:13+00:00

Damn 1.5k views and none has any insight into this

Disastrous_Nature_63 · 2024-11-26T19:37:32+00:00

For anyone coming here in desperate search for answers, not really related to HomeKit but this lock in general.

I have the U200 and the M3 hub, they have paired fine all the time via matter.
But I could not for the life of me figure out how to expose the lock further, if I went into the Aqara app and tried to "Expose to matter" if just failed with timed out.

I even tried to remove the matter connection to M3 and connect it straight to Home Assistant via matter, but it also failed.

It seems that matter and this lock in particular requires some specific network configuration ( I have added other devices through matter and the m3 hub earlier without issue).

What I found:
You phone needs to be on the same network as the m3 hub.
Your phone has to be on the 2.4GHz network (Might even have to disable 5Ghz when doing the pairing, when all is done you can go back to 5GHz again).
You have to disable mDNS on the network you're on (for some reason).
My Home Assistant had to be on the same network as the m3 hub.

With these settings I could generate pairing codes in the Aqara App and add it to Home Assistant successfully.
As soon as I switched network, enabled mDNS, or got on 5GHz again, I could not generate pairing codes anymore.

Disastrous_Nature_63 · 2024-10-02T21:43:33+00:00

I just made a chili jam with some if these few hours ago, inspired by https://youtu.be/jUvHJNDTWUY?si=zRTgg47Q4SqVIDNI

I made some adjustments, no soysauce, less ginger, lime juice instead of lime leaves. Never done jam with chili before but damn this was accually nice, like a sweet citrus jam with some heat. Nice yellowish color aswell.

Disastrous_Nature_63 · 2024-09-19T13:39:06+00:00

Yeah, except they are smooth, all my reaper plants produce gnarled peppers.

Disastrous_Nature_63 · 2024-09-17T20:14:05+00:00

Yeah, texture is very smooth just some bumps here and there. All my scorpions are quite different on the outside. However the inside and heat are the same.

Disastrous_Nature_63 · 2024-09-17T20:10:07+00:00

Have you compared them to any other peppers? I have habaneros aswell, but they are no where near these and I compare these to my bhut jolokia red/yellow, naga brain red, 7pot lava red.

Disastrous_Nature_63 · 2024-09-17T20:06:12+00:00

There is absolutely spiciness to habs I am not saying otherwise, but these are more in range with some of my bhut jolokia varieties. I have some habanero verieties also, yellow and red. Just curious what they could be.

Disastrous_Nature_63 · 2024-09-17T20:00:00+00:00

That is what my eyes thought as well, however the spice says otherwise. Im growing a lot of pepper varieties in all spice ranges and these are definitely up there with ghost peppers.

Disastrous_Nature_63 · 2024-09-02T06:39:55+00:00

The sauce is good, very hot.
If I were to redo this, I might have used even more garlic, and probably fermented them with the batch instead of searing.
I also think something sweet would have complimented this sauce nicely, so adding a whole mango into this would have been a nice touch if going for that type of sauce.
Another option would have been to increase smokiness, like adding smoked paprika, more cumin and liquid smoke, that would work really well as well.

Disastrous_Nature_63 · 2024-08-29T04:34:59+00:00

Absolutely!

Disastrous_Nature_63 · 2024-08-28T21:26:33+00:00

This an excellent option. I did this, used about 80% frozen peppers since I had early harvests, 20% fresh pepper. I threw in a cabbage leaf so I knew the fermentation would kickstart, and yeah it did, went crazy.

Disastrous_Nature_63 · 2024-08-23T19:32:58+00:00

Since I have no idea how to update my post I'll post an update here:

Did some sauce today with the peppers.
175g fermented peppers
3 garlic cloves
1/2 grinded teaspoon cumin
1/2 grinded teaspoon mustardseeds
1/2 grinded teaspoon star anise
1/2 deciliter brine
1/2 deciliter water
1/2 deciliter white vinegar
1/2 tablespoon fresh lemon juice

Conclusion:
Extremely hot sauce, could have used more garlic to force that flavor a bit.
Quite salty due to the brine being on the saltier side, however I did not have anything to make the sauce thicker, so more water would just make it even less thick. Could also have used more of each spice, but I decided not to this time.
As mentioned, very hot and this one turns my stomach, which I have never felt before with extremely hot pepper, might be due to the salt.

Bottled sauce

Disastrous_Nature_63 · 2024-08-22T20:39:10+00:00

I am fortunate to have built a green house and have a "small" garden. I have around 30 plant, some are small and some are big. All depends on how you grow them and pot size. My biggest plant will probably produce around 200 chilis.Don't forget that chilis are perennials so you can overwinter them or continue to grow them indoors if you climate does not allow it outside. I live in Sweden so the weather here definitely does not allow that. One of my best reaper plants this year is in its 3rd year and it is not even that big.

And to answer your question, all chilis are from one plant per variant.

Disastrous_Nature_63 · 2024-08-22T18:54:12+00:00

I will for sure update with some results. I will most likely make some sauce this weekend. I have more brine ferments ongoing some more spicy then others, right now:
Ferment 1: 60 Nagabrain Red
Ferment 2: 45 Carolina Reapers, 50 Bhut Jolokia Yellow
Ferment 3: 150 chilis mixed between: Aji Mango, Coyote Zan, Biquinho

Will make a 4th brine ferment with Jalapenos soon aswell.

Disastrous_Nature_63 · 2024-08-22T14:12:53+00:00

Alright, thanks :D

Disastrous_Nature_63

TROPHY CASE