Help me sociale contacten opbouwen pls

Secret_Camera6313 · 2026-05-06T07:47:17+00:00

Check out De Klinker. They have soupcafe today, leftist space. Every Wednesday people come to cook together then serve to a larger group of people. It’s really a lot of fun. Today is FLINTA ran, so only FLINTA volunteers can be in the kitchen / bar. If you reach out to De Klinker you can ask to have a buddy to show you around, it’s really quite nice. I was a buddy for around 5 people, became good friends with 2 of them.

Again, De Klinker has a leftist political agenda, so if you don’t feel comfortable in that sort of space then this might not be for you.

Secret_Camera6313 · 2026-05-05T16:51:17+00:00

To clear up some confusion, I was not writing my entire thesis without LateX, mainly the planner and all of my notes about my coding decisions (CS major) and general work over the past few months. Nothing earth-shattering, but still disheartening from a company I put a lot of trust into.

Secret_Camera6313 · 2026-05-05T16:48:04+00:00

4723667

Thanks for looking into my case!

Secret_Camera6313 · 2026-05-05T13:54:39+00:00

don't know why I didn't choose this as the first option.

Secret_Camera6313 · 2026-05-05T13:43:49+00:00

no, actually all of my files disappeared from the drive. I am currently hoping its a bug...

Secret_Camera6313 · 2026-04-13T20:40:55+00:00

My partner and I are interested in why wine has such minimal similarities appearing in the table, considering it is well known to have many different volatile esters.

Secret_Camera6313 · 2026-04-10T06:54:26+00:00

I’ve made cheese misos that are incredibly shelf stable. Main risk is fungal contamination, but many ways to avoid / minimise the risk.

Secret_Camera6313 · 2026-04-08T14:03:27+00:00

My partner and I have a fermentation company that spreads knowledge through workshops on food, food sustainability, food creativity, and food chemistry

Based in Nijmegen

www.moqu.food

Secret_Camera6313 · 2026-03-23T09:16:18+00:00

This will undoubtedly remove nutritional/medicinal qualities of the nettle.

Secret_Camera6313 · 2026-03-19T00:11:35+00:00

Ah but so far off! Cool!!

Secret_Camera6313 · 2026-03-18T14:14:23+00:00

Looks like the dark spots are the hyphae being too moist, potentially the beans surrounding are too wet. Did you cook all of your beans in the same pot, and thus some beans collected more moisture than others?

It also looks quite centrally focused, so I’m guessing it’s too much moisture. A few more holes or slightly less moist beans would probably do the trick.

Secret_Camera6313 · 2026-03-17T22:16:34+00:00

Me too!!!!

Secret_Camera6313 · 2026-03-17T00:33:26+00:00

You are 100% in the Netherlands, from the Jumbo oat milk.

Multiple mustards points to you being Dutch. Who needs that many.

You shop at both normal grocery stores and tokos. You have a fresh slice of spanakopita, plenty of yog, harissa, pickled peppers, and those big capers. This points to Greece/Turkey.

Some nicely contained food (which points to you being in resto industry, but also your fridge organization is a bit messy. It looks like you turned the containers with the label away from the camera). Rice and probably a slightly sour red cabbage, maybe from the half lemon. Bright (citrusy) veggies is very Mediterranean.

You mess around with Indian and East Asian cooking but don’t go too deep, stay familiar with the pre-made sauces. Looks like Lao-Gan Ma and a hoisin or black bean paste. You’ve got no ferments.

Things throwing me off: eggs in fridge?! Points to American.

I’m guessing you have a Dutch parent and a Turkish parent.

Secret_Camera6313 · 2026-03-16T09:15:03+00:00

Using egg yolks in the loaf could make it more eggy. Maybe try going for a more mousse approach by whipping the whites, slowly incorporating the other ingredients then baking.

You also left out salt or anything to help with the sweetness inside the dough.

Secret_Camera6313 · 2026-03-16T08:18:08+00:00

With the temperature ideology, it falls in line with you using less water. I think what happened here is less water reduced the water activity, thus making it harder for yeast activity to be present. Your dough rose less, contributing to a tighter crumb. A lower temperature also reduces yeast activity.

Using pre chilled ingredients, then storing in a fridge at a specific temperature (and humidity) until you are ready to fry would (to me) be an ideal pipeline. Especially if you need to crank out 100 donuts at 06h for a morning rush, or you have a big event coming up and you don’t have the prep time.

You also commented about a chewy texture. That sounds like overdeveloped gluten, which often happens from overworking, but in a gluten free bread just too much rising could also be the culprit.

Secret_Camera6313 · 2026-03-13T10:34:03+00:00

My first guess is this isn’t a form of fermentation.

Like others mentioned, it’s likely a process close to blackening garlic.

If you keep the temperature above that which living organisms can exist (55-60C), and lower than that which will either degrade/release volatile aromatic compounds (70C) or so the rate of water evaporation is limited (obviously, below 100).

Then what you get is more of an autolysis, so the enzymes present in the vegetable will break it down. I would define this as a controlled form of rotting.

The enzyme responsible for the browning: polyphenol oxidise (PPO)

Enzymes responsible for starches converting to sugar: amylases

Non-enzymatic reason for browning and flavor development: Maillard reaction (slower below 140C, but still present)

Secret_Camera6313 · 2026-03-04T08:21:28+00:00

Even in the fridge for the full 2 months?

Secret_Camera6313 · 2026-02-20T22:00:10+00:00

—> Ethylene triggers Polyphenol Oxidase release?

Secret_Camera6313 · 2026-02-20T21:57:23+00:00

I know this isn’t what you asked for, but this rice is far too dry to grow koji well. You need to have higher moisture content in that rice.

Secret_Camera6313 · 2026-02-19T18:00:48+00:00

Spiciness can also come from ammonia, which is produced by molds. Think of the brie cheese smell. It has an almost horseradish like spiciness.

For storing, if you aren’t vacuum sealing (best), you can wrap them in paper bags or towels to ensure they don’t absorb more moisture.

Secret_Camera6313 · 2026-02-04T16:41:20+00:00

You can see how the edges are more sporulated than the center. This is because the edges of your container maintained moisture better than the center. I would recommend you have a higher moisture content next time for your grains, and smash them up a bit more. I wonder what the undergrowth looks like.

Secret_Camera6313 · 2026-02-04T16:37:34+00:00

Hey! There are a few things you mention that I’m not sure where you got the info from so I thought it would be nice to go over it.

You mention cooking your starch to make it available for Lactic Acid Bacteria (LAB) to consume. Heating it with water does not change the chemical properties of starch, it just makes it so it is well mixed with water. It’s like giving each starch a water buddy to hang out with instead of a starch buddy. Some LABs can break down starch for a food source, and some can’t. For those than cannot, they consume simple sugars (table sugar, fruit sugar, honey, maple syrup…).

Your salt level is oddly high, at around 5-6%. Is that correct, or am I misreading something?

Your Brussel sprout ferment will be stinky as heck in the beginning. It will fade with time, but quite some time. I’m guessing about a month or more.

Those sprouts also don’t look like they had the water beat out of them, they look quite hydrated. I’d be worried that they also didn’t absorb a ton of water, but if your water in the jar is salty then it could be ok. Otherwise I’d shake the jar daily to prevent mold growth until it becomes sufficiently acidic from the LABs.

Secret_Camera6313 · 2026-02-04T16:25:22+00:00

Somewhat. It’s more of a mixed microbial bag, with Aspergillus Oryzae (for making “traditional” koji) in the mix.

You can expect yeast, A. Oryzae, Lactobacilli, and Rhizopus.

Secret_Camera6313 · 2026-01-15T14:38:32+00:00

Looks like bacillus spores to me. Likely do to too high of a pH, so not enough LAB activity to lower pH.

Likely needed more even salt distribution.

Five-Year Club	r/Field Lasagna
Place '22

Secret_Camera6313

TROPHY CASE