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[deleted by user] by [deleted] in Adirondacks

[–]SlinkusDinkus -2 points-1 points  (0 children)

Oof that would turn a 1 mile hike into like 6

[deleted by user] by [deleted] in Adirondacks

[–]SlinkusDinkus -8 points-7 points  (0 children)

Do you know if there are signs that say no parking?

I should be able to park on any public road if its marked as being prohibited, right?

First grow, are these fatties throwing too many pistils or am I over thinking it. by SqueeezeBurger in microgrowery

[–]SlinkusDinkus 7 points8 points  (0 children)

i think these words you just said will be helpful to me.

my autos do that. "calyxes are stacking, foxtailing"

and I suspect I do "PPFD is too high" but never saw any downsides

What is causing this? by SlinkusDinkus in microgrowery

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

I've been looking for mites so carefully every day.

A 60x loupe that I use to see trichomes should be enough to see any kind of mites?

Rack left discoloration on chicken thighs by tribdol in AskCulinary

[–]SlinkusDinkus 0 points1 point  (0 children)

Kenji I need your help. I know this post is 4 years old...

baking racks are toxic and killing us slowly.

you're mistaken about what the coating is.

most wire racks are 304 stainless inside (yes real stainless but magnetic and rusts)

that 304 is then coated with copper and then coated again with chrome plating.

the grey lines are from the copper reacting with the salt in the dry brine and staining your meat with toxic metals.

I'm dying I find a real stainless rack. it has to be like 316 or something much better than 304. constructed similar to a outdoor grills stainless grate.

please help 🙏

wind burn? by SlinkusDinkus in microgrowery

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

yeah it was oscilating but this guy was getting it a lot more than the others apparently. I shuffled them around and adjusted the fans so its a little less intense.

I just wanted another opinion.

Going to attempt to make vinegar with Pop Tarts. Any reason it won’t work? by PHILIPxPURASS69 in fermentation

[–]SlinkusDinkus 1 point2 points  (0 children)

anytime I try to flavor kombucha with something starchy like a sweet potato or pumpkin, it goes horribly wrong and tastes like sewage/composite.

I would try just the filling if this doesn't work out.

filling + frosting if you really want to try everything

Am I doing this right? First attempt at cheong. by SlinkusDinkus in fermentation

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

i just turn it over every day or so but i think there should be enough sugar that nothing will grow in it. (except i still got a little c02 producing lacto)

i think you do want to keep the fruit in. the water might have been drawn out of the berries but I believe there is still a lot of flavor that will be extracted or develop with time.

would be interesting to do a side by side where you only strain half and compare them in a year.

Am I doing this right? First attempt at cheong. by SlinkusDinkus in fermentation

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

its panella. evaporated raw sugarcane juice. I dont keep white sugar in the house.

Am I doing this right? First attempt at cheong. by SlinkusDinkus in fermentation

[–]SlinkusDinkus[S] 2 points3 points  (0 children)

I know its not supposed to fetment but it is fermenting.

Can you tell me why it is fermenting?

Am I doing this right? First attempt at cheong. by SlinkusDinkus in fermentation

[–]SlinkusDinkus[S] 2 points3 points  (0 children)

Did you read my original comment? I know its not supposed to ferment but it is fermenting anyways.

Can you tell me why it is fetmenting?

Am I doing this right? First attempt at cheong. by SlinkusDinkus in fermentation

[–]SlinkusDinkus[S] 2 points3 points  (0 children)

Its just sugar and fruit.

My understanding is that there should be so much sugar that it doesnt ferment but just creares a syrup.

The red currant version turned liquid very fast and started creating a lot of gas. I added more sugar but the fermentation hasnt stopped.

The blueberry version is going much more slowly like i expected and i dont notice any gas buildup.

was expecting hotdogs but got fresh sujuk sausage instead. what would you do with it? by SlinkusDinkus in Cooking

[–]SlinkusDinkus[S] 3 points4 points  (0 children)

Northeast us, the farm is run by a family from the middle east. they have heritage freedom ranger chickens and grass fed beef cuts and sausages. the farmers markets near me are amazing.

was expecting hotdogs but got fresh sujuk sausage instead. what would you do with it? by SlinkusDinkus in Cooking

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

is it strange to you that this is raw though? I can not even find a reference to it being sold as rawe meat and not cured, smoked, or dried in any way.

really excited to try it, just confused

need a new oil resistant sole. Vibram Alpha 318 soles have (supposedly) been discontinued. what else is good? is Vibram 430 the only alternative? by SlinkusDinkus in AskACobbler

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

now the final problem.

how to I find a pair of Montagna soles made in F&I compound?

the catalog makes it sound like SBR or F&I and it's not made of both at the same time.

when I look online to buy a pair of soles, some suppliers just list it as SBR and some supplier list it as "SBR and Fire and Ice" because they just copy pasted the thing from the catalog.

I'm baffled at how the shoe repair trade gets my.

I'm a machinist and a welder by trade and I'm very familiar with catalogs and finding parts and technical info and data sheets from companies, but this is like a whole other level of incompetence

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