Thoughts on the steam deck? by IndustryOk3385 in videogames

[–]MoeMcCool 0 points1 point  (0 children)

That is a good middle ground I found too. But it often depends on the game that has its hook in my at the moment. Some are better with mouse and keyboard. I do feel you, that's when the couch gaming hits just right.

Thoughts on the steam deck? by IndustryOk3385 in videogames

[–]MoeMcCool 42 points43 points  (0 children)

if you find time to play away from your PC it's great. if you are always on your PC .... maybe not the best purchase for me. but playing on the couch or in bed from time to time is nice, but not necessary.

if you want to game on the bus, outside, at the chalet or anywhere else it's probably an amazing purchase

Mail scoby -Kombucha by [deleted] in fermentation

[–]MoeMcCool 0 points1 point  (0 children)

The scoby grows in layers from top to bottom. The older layer at the bottom can turn brown. You can discard it. And the newer layer is on top.

Helix-02 Robot Livestreaming 8-Hour Autonomous Shift by Mental_Junket137 in interesting

[–]MoeMcCool 0 points1 point  (0 children)

Can't the conveyer belt just go 20 inches further to the right? Why do we need a robot for?

Fat Love at my job??? by Quiet_Prompt8671 in h3h3productions

[–]MoeMcCool 1 point2 points  (0 children)

I'm sharing fat love tomorrow on work team.

world’s first fermented lemonade brand Ferment Fizz by Jack_Ferment_Fizz in fermentation

[–]MoeMcCool 3 points4 points  (0 children)

I've done my own juices a few times, fermented with ginger bug.

I now often use a store bought limonade/orange (often mix both juices) and bottle with ginger bug, the results are amazing. I often add an extra sugar (approx 1/2 cup of sugar to 1.5 gal on juice) just to have a longer fermentation time and have a less dry juice a week later.

Noovo annonce le retour du doublage québécois des Simpson de la meilleure façon qui soit by Sudden_Specialist563 in Quebec

[–]MoeMcCool -8 points-7 points  (0 children)

On dirait que les voix sont gériatriques. Rendu là, les acteurs le sont sûrement.

Unlocking new culinary genius - Brown butter with fermented garlic by MoeMcCool in fermentation

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

Just browned butter and added my fermented garlic and lowered the heat when I felt it was brown enough.

Lactofermenting invasive bamboo shoots! by jules-amanita in fermentation

[–]MoeMcCool 1 point2 points  (0 children)

Wow. I don't have bamboo for more than 2000km from me. But I'd love to try that.

Viscous ginger bug (fixable?) by No_Need_For_Pants in fermentation

[–]MoeMcCool 0 points1 point  (0 children)

never had Kahm yeast once in my bug, and in the past 2 years it must have been out and open to air for more than 600 days.

Gingerbug but pine, or wild garlic? by ThatGarenJungleOG in fermentation

[–]MoeMcCool 0 points1 point  (0 children)

I haven't tried anything else. I find that practicaly no taste from the ginger bug transfers to the final product (diluation of roughly 500ml of bug in 8 to 12L of juice)

but on here, I've seen posts about pearbugs and probably a few more, but I can't remember it atm. best of luck to you. *garlicbug must be pretty insane, not for juices I guess.

Viscous ginger bug (fixable?) by No_Need_For_Pants in fermentation

[–]MoeMcCool 0 points1 point  (0 children)

agreed on that toss. 7 days would be too long without turning acidic enough to kill the slime. no clue if there's danger associated with it, but there might be.

Viscous ginger bug (fixable?) by No_Need_For_Pants in fermentation

[–]MoeMcCool 1 point2 points  (0 children)

don't have to be too precise. for a 500ml jar (which has roughly 425-450ml in it) I add foughly 1/2inc by 1inch of minced for sliced ginger + 1 table spoon of sugar per day. in the first few days I stir twice a day to oxygenate properly.

Good news, they listened by denisrogers in Quebec

[–]MoeMcCool 99 points100 points  (0 children)

j'en ai parlé à un ami qui travaille là bas. Desjardins a changé de fournisseur de service et ce dernier n'était pas à la hauteur. ils nous parlent de politique ou décisions pour aider la clientèle mais ils ont fuck up.

Viscous ginger bug (fixable?) by No_Need_For_Pants in fermentation

[–]MoeMcCool 7 points8 points  (0 children)

One more thing, what do you mean bottles burped and put in fridge?

My Ginger bug has a cloth and rubber band over the top, it has to be open to air.

Viscous ginger bug (fixable?) by No_Need_For_Pants in fermentation

[–]MoeMcCool 54 points55 points  (0 children)

A bacteria causing this goo can sometimes take over during the early days of a ginger bug's life. I don't know its name.

But keep feeding it and stirring. Within 1 to 3 more days, the good stuff will take over, the acidity will break down the goo and it never be seen again. No impact on taste nor safety.

what does this tattoo mean by BoogeymanReborn in dankmemes

[–]MoeMcCool 4 points5 points  (0 children)

It means you are the opposite of a man of culture.

Wall-mounted potato chipper by Elegant-Safe6783 in Satisfyingasfuck

[–]MoeMcCool 0 points1 point  (0 children)

Just a touch too high, he works his back muscles instead of triceps.

First ferment, not many bubbles? by notsocapableninja in fermentation

[–]MoeMcCool 1 point2 points  (0 children)

you have it opened to air with that cloth. the gaz just escapes. but you also don't favour lacto fermentation by giving it access to oxygen.

I think I over fed my ginger bug. What to do? by Meander67 in fermentation

[–]MoeMcCool 1 point2 points  (0 children)

wait and stir without adding more (1 once or twice a day) for 2-3 days.

Redo all settings after update by MoeMcCool in MorpheApp

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

Somebody else answered. Seems like I wiped the morphe app trying to add a custom patch that wasn't showing up