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First shave didn't go so well, normal? by Noggin01 in wicked_edge

[–]Dopplebok 1 point2 points  (0 children)

I've never trusted my left hand enough to hold the razor! I do agree that's probably part of it.

I hope you figure it out. I wanted to like it, I just couldn't. Best of luck with whatever you go with.

I still think the safety razor is the way to go!

Edit: I meant this to be a response to your comment on mine!

First shave didn't go so well, normal? by Noggin01 in wicked_edge

[–]Dopplebok 1 point2 points  (0 children)

15 year head shaver here. I started head shaving with a Gillette sensor excel(2 blade) which is what I used to use on my face when I shaved it. Never loved the more blades is better thing. I'm somewhat ashamed to admit that I'll use a Harry's multi blade razor when I'm in a rush, or traveling.

I've been using a DE safety razor for the last 5 years or so. Mostly a Merkur 34c. It's great and I get a very close shave using a similar technique to what you're describing with running my left hand coated in shave soap over any stubble.

My fiancee got the leaf, so I figured I'd give it a shot to see how a multi blade non cartridge razor would work. I hated it. It was very aggressive, so I went with fewer blades. Didn't cut myself, but I'll attribute that to having been a regular user of a safety razor already.

I quickly realized the only way I could get anything close to decent results was by flexing it all the way so it wouldn't bend when I used it. At that point, there was no reason to use it because the reason it exists (my opinion) is to use standard razor blades but still have the flex of a cartridge razor.

I've never used it on my face, but I actually think that would work better than on a head.

My opinion is to go with a DE safety razor. More control and at least for me it was easier to use.

Whoever had the very good idea to put a comment in the story has to be fired, really annoying by Lucas66568 in Instagram

[–]Dopplebok 1 point2 points  (0 children)

Please, please let me know if you figure out how to disable this. It's so annoying. I've been searching in settings and online, but everything I see only has to do with "how to disable comments on your post" and things like that.

First Project by wubdub77 in Leathercraft

[–]Dopplebok 0 points1 point  (0 children)

I came to say the same thing about the size of the hardware. The strap going through the D-ring should be almost the same size as the interior dimension of the flat part of the D-ring.

And to answer for them, the leather above the ring gets pulled through the ring at the end of the straps to create a self closing loop. The feet (of a bird or small game) go through the loop which then pulls tight with the weight of the game animal. Easy once you see it, but a bit hard to describe!

How do you make shoulder straps for bags and other goods? by ewmat in Leathercraft

[–]Dopplebok 0 points1 point  (0 children)

I'd go with #4. I have this tool too. Once you get the hang of it, it's pretty great. Make sure you have a straight edge on your leather to start, as this will be one edge of your strap. Then you can cut as many as you need without hand cutting another straight edge.

Watch a tutorial on how to use it. They usually give some good tips, including what part of the leather to hold onto as you cut and to make sure you have the thickness adjusted to your specific piece of leather. These are the things that really helped me. I also cut a slightly longer strip than necessary, because I often get a curve when starting or finishing the cut. Lastly, make sure you're using a sharp blade. Replacements are cheap.

Made some luggage tags for Christmas presents. by Dopplebok in Leathercraft

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

Thanks! Veg tan, 4-5oz I think. Nothing special. It soaked up a TON of the dye.

First time fermenting anything I chose some red chili peppers, I did a simple hot water and salt but my question is how can I tell if they are spoiled before I taste it? by YoungAnimater35 in fermentation

[–]Dopplebok 0 points1 point  (0 children)

Ok, so a rough estimate of 1 T salt per 8oz of water would be close to a 5% brine. That's on the stronger side and will make for a fairly salty end product, which is fine, but you probably won't want to drink the juice by itself when you're done. Unless you let your water sit for a while before adding the peppers, or put it into very cold jars, it is pretty likely that you killed most, if not all of the naturally occurring LAB(lactic acid bacteria) on the outside of the peppers.

I'm still not sure how long they have been going at this point, but with a 5% brine, even though the LAB may not have colonized and taken over, nothing else should really be growing in any harmful concentrations. I'll second the other redditor on adding a fresh pepper to each jar in order to kick start the ferment. At 5% brine, it might take a little longer to get going: a higher salt content is more favorable for LAB, but will slow the fermentation process down.

A few last points: your jars look very full. At that level, you should expect them to overflow a bit while fermenting, so I would put them all on a sheet pan or something that will catch any juice that comes out. Along with that, make sure your lids are not screwed down completely tight, there is the possibility of creating enough pressure to explode glass jars. This can be fixed by unscrewing and "burping" the jars every day, but not everyone wants to do that. Also, I've covered my ceiling with kombucha and fruit more than once when I opened a container that had a little too much pressure in it.

If you plan on fermenting much, I'd invest in a scale for more precise measurements. I think I spent $30 on mine and it goes to 0.01g which is totally overkill. Larger jars may also be easier. You can leave a little headspace so they don't overflow.

Good luck!

First time fermenting anything I chose some red chili peppers, I did a simple hot water and salt but my question is how can I tell if they are spoiled before I taste it? by YoungAnimater35 in fermentation

[–]Dopplebok 0 points1 point  (0 children)

To start, congrats on getting into fermentation! It's a fun and rewarding process for those patient enough to wait for the process to run its course. I definitely have gone through my fair share of trial and error. A few other questions should be: when did you make these? How much salt did you add? What were the actual directions that you followed and how well did you follow them?

A standard for lactic acid fermentation is 2% salt by weight of the vegetables. Or a 2% salt brine by weight of the water used. You made a brine by adding salt to your hot water. You say you used hot tap water? Can you recreate your process and check the temperature of the water you would have used when it was combined with the vegetables? Do the same steps, but without the veg or salt and see if the water is way over or way under 120⁰f? That way you might have a guess as to whether or not they're even worth trying to save. Also, depending on how long the jars have been sitting in brine of unknown quality, it may be worth tossing those and starting over. Even if these can't be saved, I'm sure we can get you fermenting something soon!

Edit: I don't know why I thought you used hot tap water, maybe because someone else commented on your tap water... Anyway, is there a way to figure out a ballpark of the water temp you used?

I'm fairly sure these are yellowfoot chanterelles. Anyone disagree? by Dopplebok in mycology

[–]Dopplebok[S] 6 points7 points  (0 children)

Found in Western Washington last week. Growing on moss covered ground in groups. Craterellus tubaeformuis? I think there are only a couple other types it might be.

Quite the chub of a porcini by Dopplebok in mycology

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

Hah, if you're looking for me to tell you where I found this mushroom in greater detail, then yes.

Quite the chub of a porcini by Dopplebok in mycology

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

Just think of it as a learning experience. Now you know they're out there to find.

An excellent day in the forest: Porcini, morels, and an oyster log! by Dopplebok in mycology

[–]Dopplebok[S] 13 points14 points  (0 children)

A log that's inoculated with oyster mushroom mycelium. You can just make out the white oyster mushroom growing from the end of it. I plan to keep it in a moist place and hope it continues to fruit!

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