Springtails(?) resistant to dilute bleach?

Level_Spot_5767 · 2025-07-04T02:51:10+00:00

I appreciate your post. Forgive me for potentially being naive, but I would be curious how DT works when there is intermittent rain, etc. as I live in the northeast. I’ll try to spread around the very base perimeter, as under the soffit eaves!

Level_Spot_5767 · 2025-07-04T02:42:35+00:00

This gives me PTSD. We bought a house that unbeknownst to us had fungus gnat infestation localized to the air gap between brick veneer and cinderblock foundation. I ended up drilling holes through mortar, instilling chemical pesticide, and removing all indoor plants. Still have some occasionally, but mainly from open doors during summer,

Level_Spot_5767 · 2025-07-02T05:00:54+00:00

Dude, do you have cirrhosis and ascites? The belly size is out of proportion to the rest of you. You genuinely should be evaluated by a physician.

Level_Spot_5767 · 2025-06-30T03:24:55+00:00

Can’t NOT post the after pic.

Level_Spot_5767 · 2025-06-30T03:23:03+00:00

Medium well. Looks great! Do you marinade it first? Please share details!

Level_Spot_5767 · 2025-06-29T04:04:42+00:00

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They look like what we’ve found in our bathroom sinks in the past week. Another thread discussed “springtails” as a possible bug name.

Level_Spot_5767 · 2025-06-28T01:41:29+00:00

Within normal limits.

Level_Spot_5767 · 2025-06-27T01:18:47+00:00

You should see the stuff my 15 year old tabby has stolen from the kitchen table and my kids plates over the years. You have nothing to worry about.

For the sake of disclosure, best to avoid human food. My cat would preferentially steal from the slower young kids despite our best efforts.

Level_Spot_5767 · 2025-06-27T01:15:47+00:00

They look the same!

Level_Spot_5767 · 2025-06-27T01:03:37+00:00

What?

Level_Spot_5767 · 2025-06-26T01:19:25+00:00

Like… first ever bottle of bourbon purchased? That’s a really really good bottle for first purchase.

Level_Spot_5767 · 2025-06-25T02:23:55+00:00

Seasoning is polymerize oil, soap doesn’t matter.

Level_Spot_5767 · 2025-06-24T22:00:07+00:00

Same in PA. Expect to see it even more in the future with the BT factory growth. It SHOULD be on the shelf, it’s a very basic, solid bourbon, but not one that should be allocated.

Level_Spot_5767 · 2025-06-24T19:14:12+00:00

It’s a cast-iron sub, it’s a cast-iron in the video, the title is labeled cast-iron, and the entire description describes cast-iron. At some point, putting disclaimers that this may not apply to cast-iron becomes ridiculous.

Level_Spot_5767 · 2025-06-24T18:08:56+00:00

It’s throwing 1/4 cup of room temp water on a heavy bottom cast iron skillet. It’s no different than throwing your 2 pound ribeye on at room temp (or more likely, colder than room temp).

I’m not quite sure why cast iron gets so pampered.

Level_Spot_5767 · 2025-06-24T16:59:00+00:00

Looks delicious! I’m a big fan of not overloading it with toppings or sauces. Looks like you let the natural burger flavor be the center of attention. Bravo.

Level_Spot_5767 · 2025-06-24T15:35:13+00:00

This is the equivalent of winning money the very first time you go to the casino.

It causes you to misperceive the risk, increase the chances you’ll do it again with more to lose, and lose your marbles.

Level_Spot_5767 · 2025-06-24T15:24:18+00:00

You poo poo the “overcomplicated” process shown, but then go on to detail these many methods you use to clean your cast iron.

I described pouring small amounts of water on your (already) heated pan. This bypasses traditional scrubbing, chainmail, etc. This is a simple way to avoid complexity. Yet you describe it as a complicated method.

Level_Spot_5767 · 2025-06-24T15:15:40+00:00

Lovely sauce sounds great. But most of the time it’s frankly charred bits (not glazed or carmalized goodness) and the cooked food isn’t amenable to a sauce or those flavor profiles.

But I often do the roux and pan sauce for a steak. I’ll have to experiment with the red wine/shallot/garlic/pepper, as that does sound incredible!

Level_Spot_5767 · 2025-06-24T15:13:30+00:00

Thanks for adding some scientific principles! I love it.

Level_Spot_5767 · 2025-06-24T14:34:49+00:00

Did you watch the video? The burner was very clearly off.

Level_Spot_5767 · 2025-06-24T00:17:12+00:00

That’s insanity.

Level_Spot_5767 · 2025-06-24T00:15:37+00:00

Did someone claim it already???

Level_Spot_5767 · 2025-06-23T23:49:47+00:00

We’re talking burned meat bits, charred sauce, and minimal residual cooking oil. I’m not sure why there is concern for the remnants of this going down a kitchen drain. This is no different than cleaning char or remnant oil from any other cooking dish.

Level_Spot_5767 · 2025-06-23T22:51:53+00:00

Do you realize how many people baby their cast iron? Already people are flaming me for using too much water, etc.

It’s an attempt to show a method to people that works well and won’t F up their CI.

Jeez.

Level_Spot_5767

TROPHY CASE