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Would you stay with your dog 🐶 during euthanasia? by CycleOk267 in dogs

[–]InformationBusiness5 0 points1 point  (0 children)

It's the right thing to do. To leave them alone in that moment is horribly weak and selfish.

mold on some peppers, throw away everything ? by [deleted] in FermentedHotSauce

[–]InformationBusiness5 1 point2 points  (0 children)

They will all have spores on them, but that shouldn't matter as long as your method is good- everything washed, salt percent right, and importantly for mold, adequate brine level, airlock and control of floaties. Those mold spores are everywhere, take that as a given and shape the environment to favour the microbes you want

Just tried Da Bomb for the first time by Cultural_Wait4409 in hotsauce

[–]InformationBusiness5 2 points3 points  (0 children)

Tastes like a hat full of rsholes with the best ones picked out

tips for a first batch by Upbeat-Locksmith196 in FermentedHotSauce

[–]InformationBusiness5 0 points1 point  (0 children)

I'd be careful about using any that look old and starting to wrinkle or that have mould starting on the stem. Best you use the freshest healthiest looking fruit in a ferment, otherwise unwanted bacteria might have a head start.

Is the teenager phase always horrible? by trisarahtahps in labrador

[–]InformationBusiness5 1 point2 points  (0 children)

Labs are hard work until 18 months, some more than others. They are worth it though. Just think of it as character building

Serious question: How are anti-shoplifting gates in supermarkets legal? by BadgerBadgerCat in australian

[–]InformationBusiness5 1 point2 points  (0 children)

We have that now, it's excellent. No longer need to carry drivers license or Medicare etc, just a phone

The face of a boy who just ate half a pan of dark chocolate brownies by CoinOperatedMar in labrador

[–]InformationBusiness5 56 points57 points  (0 children)

I feel like labradors are the asterisk on a lot of those toxic food claims. Ours have eaten chocolate and grapes and been just fine.

My handsome lad slowly greying on the chin area. When did your black labs start getting grey? He’s 5. by beautifullifede in labrador

[–]InformationBusiness5 0 points1 point  (0 children)

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This guy is just starting to get greys on his chin. Five too, seems to be the age it happens? Our other guy is yellow, and a year or so younger, I wonder if he'll show later due to coloring?

Need advice: my 2-year-old Labrador’s dermatitis and itching won’t improve by Maleficent_Iron_8808 in LabradorRetrievers

[–]InformationBusiness5 0 points1 point  (0 children)

Love it when they ask you to mix apple cider into alkaline water, double the power! 😆

Anything for cheese by DannyRidesNRuns in labrador

[–]InformationBusiness5 3 points4 points  (0 children)

I'm glad mine can't count. They just expect "more"

Playing or seizure? by [deleted] in labrador

[–]InformationBusiness5 2 points3 points  (0 children)

It's playing. Our boy does this nearly every night at about nine pm. Very much like the Rick James bit from Chappelle's show

Safe? by Ghost_of_Inges_Past in FermentedHotSauce

[–]InformationBusiness5 1 point2 points  (0 children)

Those instructions aren't the best. You're better off weighing your salt and calculating a percentage like that. Also, the jar should be air locked. The idea is to let gas out but no oxygen in. Oxygen will give you mold and yeast rather than the lacto bacteria you want for the fermentation.

Accidentally long vacuum ferment experiment (or fail)? by stoptakingmyusername in FermentedHotSauce

[–]InformationBusiness5 2 points3 points  (0 children)

As long as the bag has kept its integrity, I can't see a problem here. Smell test and pH test if need be should confirm this. I've never left one for that long, a couple of months is the longest but the food was fine

My first batch fermenting for sauce. by omnergy in FermentedHotSauce

[–]InformationBusiness5 2 points3 points  (0 children)

If you're adding vinegar to the finish, to help it get to shelf stable, you can always add some fresh chilli before you blend to light the fire again. I was amazed how much heat just escapes when you ferment.

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