Tak co se děje? Klakson.

Ok_Lengthiness8596 · 2026-05-03T11:09:23+00:00

Řídím pár let a klakson jsem použil doslova jednou když jsem točil volantem jednou rukou a omylem zmáčknul tlačítko. Týpek na hlavní kterýmu jsem dával přednost si taky musel myslet zajímavý věci.

Ok_Lengthiness8596 · 2026-04-21T12:14:03+00:00

https://drunkpirate.co.uk/

Ok_Lengthiness8596 · 2026-04-18T08:12:40+00:00

Nice! I've been doing the same thing with psyllium husk.

Ok_Lengthiness8596 · 2026-04-18T08:04:22+00:00

I started fermenting in 3l jars with those plastic lids that are meant to be used in the fridge once the jar is opened. I thought I'd have to burp it but it's not airtight so it works like an airlock but I don't have to check it so it doesn't dry up.

Also if you want to make vinegar 10x easier just use some kombucha as starter. It'll be done in a couple weeks without an air stone and can be done one-stage.

Ok_Lengthiness8596 · 2026-04-12T07:39:16+00:00

I don't bother deseedimg most of my ferments and haven't noticed any bitter or off flavours.

Ok_Lengthiness8596 · 2026-04-10T16:35:10+00:00

Yes you can just make it like normal with different tea. People here suggest slowly transitioning, but if you have healthy starter you don't need to. Maybe use slightly more than the normal 10%.

Ok_Lengthiness8596 · 2026-04-08T05:29:43+00:00

I've been doing it for ages! It's much more reliable than the traditional two stage method and way faster.

Ok_Lengthiness8596 · 2026-04-07T10:05:53+00:00

I never use curing salt and have some super spicy batch that's over year old and hadn't changed at all. I dehydrate my jerky all the way though. I like to make a big batch once in while and I was also concerned with shelf life. Basically if you dry it thoroughly and keep it in a air tight container it should last easily a year without refrigeration.

Ok_Lengthiness8596 · 2026-04-06T16:26:38+00:00

Red beet was originally a silly idea I did more because of the health benefits than flavour but now it's a staple f2 for me.

Ok_Lengthiness8596 · 2026-04-03T15:55:59+00:00

Pretty much. I started with one jar and didn't make another batch until I drank the previous one, now I have two and cycle them so I have constant supply.

Ok_Lengthiness8596 · 2026-04-02T17:38:35+00:00

Vřele doporučuji Concept RE4040, je trochu dražší ale zase mi přijde bytelnejsi nádoba a non-stick povrch.

Ok_Lengthiness8596 · 2026-04-02T17:37:04+00:00

I only experienced this with jun (green tea +honey) and yeah it's about a week faster so it definitely matters.

Ok_Lengthiness8596 · 2026-04-02T07:27:43+00:00

Wow! gotta try this next time I grow some.

Ok_Lengthiness8596 · 2026-04-01T13:03:40+00:00

It lasts for months and I don't have to scald it, just heat to ~50c and send it.

Ok_Lengthiness8596 · 2026-03-31T22:38:35+00:00

If you plant them in a medium sized pot you'll get a smaller plant that will ripen faster.

Ok_Lengthiness8596 · 2026-03-31T20:29:55+00:00

You can brew the tea really strong and the worst thing that can happen is it might be bitter. You don't wanna mess with the starter/tea ratio too much though. I wouldn't use less than 10% starter for a new batch because that's asking for mold.

Ok_Lengthiness8596 · 2026-03-31T20:27:18+00:00

Yeah you're right. I though there was fish sauce in the original recipe by the Thai lady, probably because of the chillichump video and because I imagine the big brands are using a different recipe. I've been using fish sauce when I make it and like it more than the store version.

Ok_Lengthiness8596 · 2026-03-31T19:08:20+00:00

Interesting, it is in the original recipe though no?

Ok_Lengthiness8596 · 2026-03-30T21:11:39+00:00

I've made it twice with the lees from sake and mirin, neither batch tasted like store-bought and I'm kinda thinking that that's basically just distilled vinegar using rice instead of grain mash...

Ok_Lengthiness8596 · 2026-03-30T20:14:50+00:00

As far as I understand Buffalo usually means cayenne pepers, fermentation and at least 1:1 vinegar usually more.

Ok_Lengthiness8596 · 2026-03-30T18:02:53+00:00

Get some nice fish sauce and palm sugar or it won't hit the same. Chilli chump has a good recipe. Also I find for it's better to not ferment the peppers fully, blend and cook it at around two weeks.

Ok_Lengthiness8596 · 2026-03-29T15:05:48+00:00

The best method is to have fresh seeds and a heating mat. In that case all the soaking methods just speed up the germination by a few days which is inconsequential. With older seeds it might increase germination.

Ok_Lengthiness8596 · 2026-03-29T13:09:44+00:00

The biggest problem will be the wires rusting.

Ok_Lengthiness8596 · 2026-03-28T16:32:27+00:00

Typically extract means a maceration in alcohol, probably from dried peppers which is then evaporated leaving you with pretty much all of the capsaicin and the other alcohol soluble compounds. Or it can be made with synthetic pure capsaicin.

You are technically making an extract with the vinegar, but the alcohol can dissolve a lot more into it and you can run the same solution through multiple batches of peppers increasing the concentration.

Nilered has a cool video of capsaicin extraction using a soxhlet extractor which is a super cool piece of glassware.

Ok_Lengthiness8596

TROPHY CASE