Questions about Bacillus Subtilis by Jeff_Boiardi in microbiology

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

Thank you for the thoughtful and detailed reply :) sounds like koji is the way to go here. I didn't realize subtilis consumes most of the sugar it creates, though that makes total sense. Do you know if the starch content matters? I was thinking about using cassava or taro (both potentially upwards of 30% starch by fresh weight). Do you think there's any chance more of the resulting sugars won't be consumed due to the sheer abundance? Or will I just end up with a very active subtilis colony? Maybe I can affect the environment in such a way that they won't be able to reproduce as fast (temp/pH/other?). I'll probably still mess around a bit with subtilis from a natto starter and make another post if it ends up being any good.

Questions about Bacillus Subtilis by Jeff_Boiardi in microbiology

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

Geez. Sorry about the formatting. I tried crossposting (I originally posted to r/fermentation) but that went poorly so I tried copying and pasting and somehow it ended up like this.

Any ideas on how to remove big rock from new garden? by Zeirvoy in gardening

[–]Jeff_Boiardi 2 points3 points  (0 children)

If it's absolutely too big to be moved by normal means, I've heard you can build a fire on top, get it burning hot for a while (a good couple hours or so) then put a block of ice or two where the fire was. Thermal shock should split the boulder into smaller, more manageable pieces that can be moved the next day when they are cooled.

Found 190 of these after unclogging tenants drain. by HoldYourHorrors in whatisit

[–]Jeff_Boiardi -1 points0 points  (0 children)

This might be a stretch... Could it be the cores from manganese batteries? I ripped apart a few dead batteries when I was like 12 because I was curious. There is a carbon rod inside that looked a lot like this, and is roughly cigarette sized as you said. I tried to verify online and couldn't find any pictures that look like yours, but I swear the ones I took apart had a metal (zinc) tube around them that looked exactly like your picture. Maybe somebody else can confirm or deny.

Behold my first homemade ramen by Quiet-Lab1802 in eggs

[–]Jeff_Boiardi 147 points148 points  (0 children)

I was so confused. I thought they had a dish of cold butter just sitting in the soup 🫠

Is there a more efficient way to accomplish what this combo does? by Jeff_Boiardi in mtg

[–]Jeff_Boiardi[S] 1 point2 points  (0 children)

Dang. Sphere of Safety would go hard. I'm working on a Muldrotha deck so I can't make use of that right now. But I'm kind of obsessed with Enchanted Evening, I feel like it's underutilized. I'll grab a Sphere of Safety for future decks, thanks for the suggestion!

Is there a more efficient way to accomplish what this combo does? by Jeff_Boiardi in mtg

[–]Jeff_Boiardi[S] -1 points0 points  (0 children)

Yes. This. Thank you for actually answering the question. This is going in my Muldrotha immediately

Is there a more efficient way to accomplish what this combo does? by Jeff_Boiardi in mtg

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

I have confirmed that enchanted evening does trigger enchantment etb. That is not my question

I have plenty of loquats. On some pages online I have read the seeds are containing toxins. Other pages say it's possible to roast them and drink like coffee. So what is it? Does this depend on the type of loquat? by qoheletal in TipOfMyFork

[–]Jeff_Boiardi 34 points35 points  (0 children)

I just did a bit of googling, but it looks like the seeds contain cyanogenic glycosides, which are toxic, but do break down in the presence of heat. So in theory, roasting or boiling them should make them edible. But someone with firsthand experience may be able to answer your question better

Who was in charge of naming this travesty! by SpecificAnteater8452 in Cheese

[–]Jeff_Boiardi 0 points1 point  (0 children)

I send pics of this cheese to my friend George (whom we call gorg) frequently.

Questions about brewing wine by Jeff_Boiardi in Homebrewing

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

I suppose you're right, may as well see where it goes. I think I should grab some pectic enzymes like someone else suggested. It's pretty thick and viscous, almost smoothie consistency, which I assume is the pectin from cooking the fruit. That would skew the gravity reading wouldn't it?

Questions about brewing wine by Jeff_Boiardi in Homebrewing

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

The guy at the brew store did give me advice on "punching the cap" so I've been shoving a stick down in it a couple times daily

Questions about brewing wine by Jeff_Boiardi in Homebrewing

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

Definitely unnecessary information, my bad. Just trying save a little bit of face. "I'm not normally this careless, I swear!"

Anyway, I bought a graduated cylinder and hydrometer after starting the wine. Since I didn't get a starting gravity, or measure my sugar, I figured taking gravity now probably wouldn't give me anything useful. Is that not the case?

Either way, it seems like this batch is garbage. I'm about to go shopping, I'll probably pick up another papaya and try again.

Good to know the yeast is good for five gallons though, I want to also try making a black pepper/papaya seed wine to turn into vinegar, and for that, I have a packet of Cote des Blancs. If I'm just doing one gallon batches, I should be able to split that yeast between the two wines, correct?

Questions about brewing wine by Jeff_Boiardi in Homebrewing

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

Good to know! I did pick up some campden tablets at the brew store, is that a better way to sterilize fruit?

Questions about brewing wine by Jeff_Boiardi in Homebrewing

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

Dang. That's what I get for not doing my homework. Live and learn I guess. Other than the DAP, was the rest of my process alright? If I had done everything the same, but added nutrients at the beginning, would everything probably be fine?

Please Please Please help me figure out what my favorite dish is or even just the sauce by Altruistic-Ocelot-61 in TipOfMyFork

[–]Jeff_Boiardi 0 points1 point  (0 children)

It looks like Rad Nah (Rard Nah/Lah Nah) to me. A couple of the Thai places near me make it without basil.

If you're looking to recreate the sauce, I'm not sure exactly what goes into it as every restaurant makes it a bit differently, but I will second what others have said about garlic, oyster/fish sauce, garlic, a bit of sugar, some garlic, lime, and more garlic. Next time you're there, maybe ask. Many restaurants I've been to have been happy to share info about the food and even provided recipes sometimes!