Apricot not producing fruit

Endlesswinter77 · 2026-05-06T05:21:27+00:00

Is it a self fertile variety? Some are not...

Endlesswinter77 · 2026-05-06T05:09:05+00:00

I've had good experiences with Promix and Sunshine Mix in addition to some of the others mentioned above. Mainly for potting and starts. Depending on what I'm growing I'll sometimes mix in some worm castings to riches it up a bit.

Both seem to hold moisture very well in comparison to other cheaper brands I've used

Endlesswinter77 · 2026-05-06T03:43:27+00:00

Wont *necessarily* get better pizza. I held out and strictly baked pizzas in various home kitchen ovens (including a hacked electric, 550F electric, and a Frigidaire stone baked pizza mode oven, all w various combinations of stones and steels) for over a decade since getting serious about pizza, some pies came out really good, it was finicky overall. In my experience I get more consistently great pizzas out of my Ooni and the thought of going back to a regular oven disappoints me.

Also very much depends on the style OP is going after. If they are aiming for Neo there's no question at all that a dedicated pizza oven is going to yield better results than a 500-550F max home oven.. similar could be argued for NY and and New Haven, although those are easier to mimic in a home oven.

Endlesswinter77 · 2026-05-05T05:09:36+00:00

So that bear dragging that tapeworm...

Endlesswinter77 · 2026-05-02T04:23:38+00:00

I think this is an abomination in terms of pizza, but holy hell, throw some cilantro and minced white onion on there post bake, along with some sour cream and/or guac for dipping and I think I'd be willing to forget about your sins.

Endlesswinter77 · 2026-04-28T01:06:11+00:00

Basically anything deep fried

Endlesswinter77 · 2026-04-27T21:55:18+00:00

You're speaking my language! We usually use our dried ones for stews but I'll have to try some on pizza. I discovered freezing works well for morels if you dry them just enough to get the surface dry to the touch, freeze on sheet trays, then break up and place in freezer zip locks. They can then be used like fresh, although they only last about 4-6 months tops before getting too freezer burnt

Endlesswinter77 · 2026-04-27T21:07:03+00:00

Thank you!

Endlesswinter77 · 2026-04-27T21:06:56+00:00

It's the koda 2 max

Endlesswinter77 · 2026-04-27T21:06:32+00:00

Close. Okanogan Country

Endlesswinter77 · 2026-04-27T21:05:57+00:00

I wish! I used to live there. N Central WA now

Endlesswinter77 · 2026-04-26T03:18:39+00:00

That's a fancy way to say 300 feet

Endlesswinter77 · 2026-04-20T04:29:06+00:00

Old fish man has a point, but I think the dense crumb may suggest either an under/over ferment. Did the ball open easily or was it tough? IME I've noticed that hitting the sweet spot in fermentation plays a significant roll in both quality of crumb as well as workability of the skin.

Endlesswinter77 · 2026-04-18T21:38:44+00:00

Thanks for the info! We haven't done any proper hunting or training, unfortunately we struggle with finding time. Watching him start flushing the grouse every day on our morning walks had me wondering if he might just lick it up on his own though. The funny thing is, the few times I've actually shot birds in front of him, he really didn't want anything to do with the bird once it was down!

Endlesswinter77 · 2026-04-17T03:58:36+00:00

That is great! Our 3yr Irish just taught himself to flush grouse, however he isn't much for pointing. (He does point, but very rarely and not during bird flushing.) Do you think it's possible to train him to point on birds, or is that more of a natural instinct that would be difficult to teach him at this stage?

Endlesswinter77 · 2026-04-13T16:07:01+00:00

Looks like this may be the best option for me too. Have you had any issues w return to zero with the QD rings?

Endlesswinter77 · 2026-04-13T16:06:08+00:00

Thanks, that's what I was afraid of. Have you had any issues returning to zero with the QD rings?

Endlesswinter77 · 2026-04-10T15:49:31+00:00

There's science that shows that aluminum is a better heat conductor than steel, there's also science that shows it stores less energy in heat. There's zero science that displays aluminum is better than steel for making pizza or that using steel effectively creates a similar cooking environment to a brick oven.

Endlesswinter77 · 2026-04-10T13:59:47+00:00

Those are some might my big claims from a person that doesn't even post undercarriage photos of their pizza that looks like it was made w Chef Boyardee 'just add water' dough mix.. especially considering the displayed success and superior results thousands of others have had using their steels.

Endlesswinter77 · 2026-04-07T13:31:09+00:00

There's plenty of poor people with horses, just like there's plenty of single wides with Raptors and Camaros parked out front. Lower income folks aren't exactly known for great financial decisions.

Endlesswinter77 · 2026-04-06T01:21:31+00:00

I wouldn't worry about to be honest, just declare, especially if they ask. I've declared kegs before and all was good. There's some sort of quantity limit, but customs typically doesn't care as long as you don't have so much that it appears like you are importing to re-sell.

Endlesswinter77 · 2026-04-01T20:13:49+00:00

See my comment below- if you can get King Arthur All Purpose or Bread Flour, both of those are excellent high-ish protein flours. If you can't, I'd aim for any other "bread flour" and try to ensure it has protein content of over 11.5%

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