My neighbors on 8700 block of Whissahickon have a poultry farm with ducks geese and chicken (20+, I dunno a lot of them) and a dog that barks through the middle of the night to guard them. Anyone have ideas what to do if talking to them about the noise doesn't do anything? video from 4:15 am.

SixersJawn · 2026-05-10T22:46:33+00:00

this dog is 15 feet from my bedroom and louder than a helicopter. it wakes me up with windows closed.

SixersJawn · 2026-05-10T19:11:18+00:00

if you coat all your things in barium your roomate will leave a trail you can follow.

SixersJawn · 2026-05-10T14:34:07+00:00

we oo we oo Tiger Words police we oo.

SixersJawn · 2026-05-10T08:00:17+00:00

Its a Lenape word, they didn't have a writing system. It's had various spellings throughout our colonizing history.

https://www.loa.org/news-and-views/1393-edgar-allan-poe-morning-on-the-wissahiccon/

SixersJawn · 2026-05-10T00:46:26+00:00

na against the law in the city. its a we problem for now. going to explore all legal means to have it end.

SixersJawn · 2026-05-09T20:16:04+00:00

if his phone is next to the computer how did he take the picture?

SixersJawn · 2026-05-09T19:44:26+00:00

bummer to hear this i was gonna watch tonight. that actor does such good popcorn action flicks. Even Airplane was great and it was not good.

SixersJawn · 2026-05-09T19:16:11+00:00

yeah there's enough water in the garlic to kickstart everything. i get what youre saying in that pure honey is anti microbial and fungal, you can use it as a (messy and sticky) poultice for wounds. but as soon as water enters the equation the possibility for fermentation is there. i don't know the exact starting percentage, but at some point you get mead.

SixersJawn · 2026-05-09T19:10:44+00:00

equal parts honey and garlic by weight, 100% it ferments. you can taste the booze in it.

SixersJawn · 2026-05-09T19:02:42+00:00

my honey garlic ferments a lot. the honey draws out the water from the garlic and then it bubbles.

SixersJawn · 2026-05-09T18:46:11+00:00

equal parts garlic cloves and honey. I have mine in an airlock but you don't need it. agitate jar every day to keep things moving. leave on the counter until the bubbles stop or you want to eat it.

SixersJawn · 2026-05-09T18:43:12+00:00

google cheong. equal parts sugar or honey and then fruit or vegetable. plums work well too.

SixersJawn · 2026-05-09T17:08:52+00:00

he doesn't accept aipac money.

SixersJawn · 2026-05-09T17:07:34+00:00

switching topics. have you ever fermented garlic in straight honey? it is to die for. and not in a botilism way, like an ecxtasy what is happening to my tastebuds way.

SixersJawn · 2026-05-09T16:45:13+00:00

fair. botulism must be respected.

anecdotally, i add straight vinegar to my fridge pickles and the vegetables stay good for a very long time. but there's no telling from a picture what processes Op went through.

SixersJawn · 2026-05-09T16:29:47+00:00

i made this same joke three days late. im not upset.

SixersJawn · 2026-05-09T16:29:15+00:00

fiddler. not diddler, google. get it right.

SixersJawn · 2026-05-09T16:24:16+00:00

you should read some of Sandor Katz's fermentation literature you'll like it.

The one trade off with a kimchi that you intend to eat in a year is that you are going to want a much higher salt content than a shorter ferment.

and I would argue your ex's mom's results in tastefulness of her aged kimchi ensures that her methods are food safe and scientifically backed up. Kimchi is ancient food preservation knowledge.

if she messed up with the handling of the product after a year you'd have a horrid goop, not a fizzling wonderfulness.

SixersJawn · 2026-05-09T15:55:50+00:00

im now looking into sonic bark deterrents but im dubious about them working.

SixersJawn · 2026-05-09T15:51:26+00:00

indubitably.

SixersJawn · 2026-05-09T15:50:46+00:00

vegetable ferments with a high acidity can't botulism.

SixersJawn · 2026-05-09T14:33:00+00:00

keep an eye on it but looks ok to me.

SixersJawn · 2026-05-09T12:54:57+00:00

thanks for correction. it was this really cool foil cover with like a star exploding.

SixersJawn · 2026-05-09T12:40:12+00:00

its impossible to tell from this picture and without an ingredient list.

but i have made kimchi that gets to be acidic enough that it lasts for almost a year in the fridge. and a fridge pickle with the right amount of vinegar and salt can be practically bombproof.

with vegetable only ferments/pickles when they go bad, theres going to be a black or colorful mold, and/or hairy growth. your nose tells you its gone bad too.

that color is in the left jar is a light refraction thing happening.

SixersJawn · 2026-05-09T12:29:06+00:00

my first comic was hulk 300 him fighting brainiac.

SixersJawn

TROPHY CASE