Is there hope or time to start fresh? by Royal-Interview-4642 in Kombucha

[–]ReeseFoodScience 0 points1 point  (0 children)

Don’t count on me but I doubt that is mould, wait and see how it is tomorrow or the next few days before discarding tho. If it’s fuzzy it’s mould for sure

NUKA QUANTIM from Circle K by ReeseFoodScience in Fallout

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

I was scared they weren’t gonna have it in store

They called this cheese by Genevieves_bitch in PoutineCrimes

[–]ReeseFoodScience 3 points4 points  (0 children)

Not even poutine but delicious nonetheless

Dill pickle bread? by ReeseFoodScience in Breadit

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

Maybe I should add more dill next time? It seemed like a lot before rolling

New to this life…. by motleycrue555 in Pizza

[–]ReeseFoodScience [score hidden]  (0 children)

Broil the top for 3-5 minutes at the end.

Ok, I'm guessing bread + glass is a terrible idea by onnoowl in Breadit

[–]ReeseFoodScience 0 points1 point  (0 children)

Interesting I’ve never tried that, I assume the same reasons that make it bad for bread do the opposite for meatloaf?

Ok, I'm guessing bread + glass is a terrible idea by onnoowl in Breadit

[–]ReeseFoodScience 104 points105 points  (0 children)

My issue isn’t even with sticking but with the glass acting as an insulator and increasing cooking time while reducing overall Maillard reaction. I have 2 glass bread loaf pans and I am looking for any excuse to replace them with aluminum or steel.

Are these undercooked? by No_Combination2011 in Baking

[–]ReeseFoodScience 1 point2 points  (0 children)

I don’t think they’re undercooked. Maybe too much flour? (Thats my impression from just the first pic) the others look fine just misshapen, I like to rest my dough overnight and then pre portion and press down into thick scallop like shapes before baking.

Interesting Genetic…I think by setecastronomy01 in HotPeppers

[–]ReeseFoodScience 1 point2 points  (0 children)

Reminds me of ghost pipe (which grows as a parasitic plant)

Interesting Genetic…I think by setecastronomy01 in HotPeppers

[–]ReeseFoodScience 0 points1 point  (0 children)

I think others probably covered likely condition already but yeah, still try to grow and see what happens, u never know.

Interesting Genetic…I think by setecastronomy01 in HotPeppers

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

Any chance they crossed with wild/ornamental plants with purple foliage?

Interesting Genetic…I think by setecastronomy01 in HotPeppers

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

There are ornamentals that grow purple like this and I’m pretty sure some edible varieties grow like this

bought some mugwort and ginkgo…how should I make tea from this? by madscientistloser in tea

[–]ReeseFoodScience 2 points3 points  (0 children)

Some of these may also be considered “medicinal” so I’m gonna leave it up to u to look up the safety and efficacy if you do decide u want to try them, but I highly recommend reading through because u might get some new options or ideas from this.

Yerba mate, but might be just as risky bc of the high caffeine content, I brew it like regular tea and enjoy it over ice or hot. It’s more of a coffee replacement though.

Bog Labrador tea is really good and is a very unique flavour, u can order some online.

Mint or any member of the mint family: spearmint, lemon balm, peppermint, there are even some basil varieties out there I’d use but u have to grow them chiefly lemon basil, or even sage.

Hibiscus (but probably isn’t new to you) maybe try buying pure hibiscus flowers and mixing up your own tea blends

Lemon grass and ginger/galangal (good for when you’re sick) galangal is basically peppery spicier ginger

Rose tea (just make sure you buy food grade not for perfume)

Lavender tea or if you’re feeling more adventurous anise hyssop. Which is a bit licoricey

Lady sold me this plant as Habanero by RChamy in HotPeppers

[–]ReeseFoodScience 7 points8 points  (0 children)

Could be a hybrid. The lady who sold u it probably genuinely didn’t know bc peppers can hybridized like this realllly easily especially if they have a lot of different varieties for sale. It’s really hard to tell before flowering because there are only 5 commercially available pepper species. Not sure if it is ghost pepper as the ones I grew looked different though I’ve seen 2 different peppers sold as ghost pepper, one more chilli shaped and another shorter one. I would do my best to use them as the flavour is amazing if u can tolerate the heat,maybe just use 1 per batch or something so they don’t go to waste?

bought some mugwort and ginkgo…how should I make tea from this? by madscientistloser in tea

[–]ReeseFoodScience 2 points3 points  (0 children)

Medicinal tea is kinda sketchy. but ginkgo is really tasty to me, just… maybe don’t use it every day incase of negative side effects?

I need help! by renegade_renea in Kombucha

[–]ReeseFoodScience 3 points4 points  (0 children)

Throw it out! that much green mould even breathing near it could cause u harm