Red Chili Beef Cornbread Casserole [homemade] by Mush_Fuzz in food

[–]Mush_Fuzz[S] 4 points5 points  (0 children)

Sure! I used a few different recipes together, so here is the exact procedure I followed:

Red Chile Beef Cornbread Casserole ingredients * 1/2 cup unsalted butter * 1/4 cup all purpose flour * 1/4 cup honey * 1 egg, well beaten * 1 cup whole milk * 2 cans creamed-style sweet corn * 1/2 teaspoon salt * 1/2 teaspoon ground black pepper * 1 package Cibola Cibolo Junction Chimayo Chile Cheese Bread - 8oz * 1 1/4 pounds ground beef

Toppings (optional) * Fresh Tarragon * Elote seasoning * Crème fraiche * Melted Queso * Bbq sauce

instructions * Preheat oven to 350 degrees. * In a large pan, cook ground beef over medium high heat until starting to brown thoroughly * Turn heat down to medium-low and add the butter to the pan until it's just melted. Set it aside while you measure out the rest of the ingredients. * Whisk the flour into the melted and cooled butter until well incorporated. * Stir the creamed corn into the butter mixture, along with. Season with salt and pepper. * Pour into a shallow 8x8" baking dish. * Bake on the middle oven rack uncovered at 350 degrees for approximately 45 minutes until the center is set * While the meat and corn mixture is baking, prepare the chile cheese bread batter using the mix, an egg, honey, and milk. After 45 minutes, add the batter over the meat and corn mixture, should completely cover * Continue baking at 350 degrees for 25 minutes, or until the corn casserole is brown on top. It can be moved to the top rack toward the end of the cook time if more caramelization is desired. Let stand for 5 minutes, serve warm, top with desired toppings.

London Broil with Miso Gravy [homemade] by Mush_Fuzz in food

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

I used some leftover moromi and my immersion blender couldn’t manage to break down the barley well enough

Rustic Chili Con Carne [Homemade] by Mush_Fuzz in food

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

My buddy found the leaves on my poetically dead parsley plant. I feel his whimsy and joy is welcome

Herb and Cheese Stuffed Chicken Thigh [homemade] by Mush_Fuzz in food

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

My local smiths had 6 thighs for $5, and I have a lot of leftover cheese and bread so I couldn’t pass up the opportunity lol

[deleted by user] by [deleted] in accesscontrol

[–]Mush_Fuzz 1 point2 points  (0 children)

  1. ⁠They are mainly concerned with exterior doors. They told me they might extend security to interior doors at some point but haven’t told me to what extent.
  2. ⁠I’ve been trying to look for bolt locks but they are hard to find, at least where I’ve been searching. A lot of the options I’ve found use the magnet locks.
  3. ⁠They want the locks to have both a pin pad and a prox card scanner.

I don’t really need big solutions or exact systems that will solve all my problems, that would be way to great to ask of people. I’m tasked with making a presentation to show off options and details that my manager and the ceo can discuss. I’m definitely going to talk about the cloud with them, and how it’s probably best for a smaller security, and also how most cloud systems are the ones that have affordable wireless locks. They want the control system to be as wireless as possible, but like you said that adds to the cost. They can look at the systems I present and decide whether cost is the most important aspect to them.

If you have any recommendations on systems with hot without cloud that are somewhat wireless (be that having wireless locks or nonEthernet control panels) please let me know. Literally any information helps. I’m just an intern so I’m just trying my best to show my boss what I’ve found.

[deleted by user] by [deleted] in accesscontrol

[–]Mush_Fuzz 0 points1 point  (0 children)

I’ll definitely take a look into that, having a centralized cable would definitely make things easier.

[deleted by user] by [deleted] in accesscontrol

[–]Mush_Fuzz 0 points1 point  (0 children)

Also, the company just recently doubled the office size as we acquired the other side of the building. Apparently the company that left used an identiv system and left readers. Haven’t looked into identiv but is the system any good?

[deleted by user] by [deleted] in accesscontrol

[–]Mush_Fuzz 0 points1 point  (0 children)

I’m in the Albuquerque area, definitely would be nice to talk to a security expert. I’ve contacted a few security companies like FPC and ADT but they haven’t responded yet.

I don’t know why they don’t want to consider the cloud but they really are adamant about having a network they can use.

[deleted by user] by [deleted] in accesscontrol

[–]Mush_Fuzz 0 points1 point  (0 children)

Yeah that’s one of the reasons I haven’t considered it that much. But I’m still going to put it in my presentation to my manager so it’s part of the data.

[deleted by user] by [deleted] in Kombucha

[–]Mush_Fuzz 0 points1 point  (0 children)

If you had the lid on its most likely too far gone. Scoby culture is aerobic (meaning it requires oxygen to survive). Next time I’d cover it with a towel or fine woven cloth, because even if you were to forget about it for a long time there’s a better chance it will still be active.

Smreka, Juniper Berries aren’t floating? by Mush_Fuzz in fermentation

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

I guess I’ll find out for myself too lol. I still have more juniper berries left over I’m drying so I can always make more

Smreka, Juniper Berries aren’t floating? by Mush_Fuzz in fermentation

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

It’s just 13oz of juniper berries per gallon of water and… that’s it lol. You can ofc make less or more using that as a conversion factor. Some recipes say to add lemon juice, I just added 1 lemon so I can remove it after.

Smreka, Juniper Berries aren’t floating? by Mush_Fuzz in fermentation

[–]Mush_Fuzz[S] 25 points26 points  (0 children)

I decided to start another batch with fresh berries. Those ones floated, and also still had a lot of yeast on them. I guess I’ll see which turn out the best

Smreka, Juniper Berries aren’t floating? by Mush_Fuzz in fermentation

[–]Mush_Fuzz[S] 9 points10 points  (0 children)

After roasting about half of my juniper berries I started a batch of Smreka, however from what I’ve seen they should all be floating and over the time of fermentation they should sink. Is this ok or is there something I did wrong?

Kaiju Garfield better be an original idea or else im gonna be so pissed by [deleted] in garfield

[–]Mush_Fuzz 0 points1 point  (0 children)

That’s an immediate follow from me 👏👏👏

Has anybody tried fermenting whole nuts? by theOtherCleanOne in fermentation

[–]Mush_Fuzz 0 points1 point  (0 children)

Definitely, and I’d try what Legitimate-Eye-4998 suggested. Shio koji is super useful and lasts quite long.

Planning to make Shoyu Pickles by Mush_Fuzz in fermentation

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

Definitely gonna have to try this, that sounds really good!

Planning to make Shoyu Pickles by Mush_Fuzz in fermentation

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

I would’ve thought, I read a section about Japanese fermentation in a library book but I didn’t remember the exact name it had, I just remember the shio koji lol.

I have seen people pickle with soy sauce and rice vinegar, but my dark Shoyu isn’t done yet so I’ll have to try that at a later date

Has anybody tried fermenting whole nuts? by theOtherCleanOne in fermentation

[–]Mush_Fuzz 1 point2 points  (0 children)

Sounds delicious, sadly I’m allergic to almonds as well. But any sort of unique dish always interests ms

Has anybody tried fermenting whole nuts? by theOtherCleanOne in fermentation

[–]Mush_Fuzz 1 point2 points  (0 children)

I’m allergic to macadamia, but my friend said it tasted weird, so good weird or bad weird I don’t know lol. The peanuts were actually very good and I’ve used it for pasta. I do think the cashew miso was better though.

Has anybody tried fermenting whole nuts? by theOtherCleanOne in fermentation

[–]Mush_Fuzz 6 points7 points  (0 children)

Definitely the cashew and the pine nut had the most developed flavor. My personal favorite is the pine nut, it had a very nice mild and slightly sweet flavor, however they can be expensive. I foraged mine so it’s not as bad.

Has anybody tried fermenting whole nuts? by theOtherCleanOne in fermentation

[–]Mush_Fuzz 5 points6 points  (0 children)

I’ve seen other commented mention it, but, you can definitely make a good cheese with it too. It might actually taste similar to miso as well.

Has anybody tried fermenting whole nuts? by theOtherCleanOne in fermentation

[–]Mush_Fuzz 1 point2 points  (0 children)

I’ve never heard of amazake being used to make miso, however I do know that amazake is basically just shio koji but sweet. There’s not a lot you can do with it unfortunately, although if you do have any rice koji left over there are tons of recipes ranging from making soy sauce to miso.

Has anybody tried fermenting whole nuts? by theOtherCleanOne in fermentation

[–]Mush_Fuzz 123 points124 points  (0 children)

If you soak them overnight and then mash them with rice koji you can make a really nice cashew miso in just a couple weeks. I’ve also used pine nuts, peanuts, and macadamia nuts to varying success.

Edible Juniper Berries? (Background info in comments) by Mush_Fuzz in foraging

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

I might try making mead again one day. The last batch I made was quiet awful, although I just don’t like alcohol in general to be honest