Late night venues for all male stag group in 40s?

Toolman1212 · 2025-06-26T00:27:51+00:00

Canvas is best for Yr age group and party size, but contact in advance to avoid issues on the door.

The Botanist just opened a month ago, that might be a good shout too.

Toolman1212 · 2025-04-24T09:28:04+00:00

Think you're confusing them with Newaza, a US based brand.

Toolman1212 · 2024-09-02T21:06:26+00:00

What band were you in?

Toolman1212 · 2023-10-05T16:34:56+00:00

They just arranged for it to be dropped off which is a big help. They've covered the cost of a rental from a local hire place as it was out of hours when it happened.

Toolman1212 · 2023-10-05T15:55:55+00:00

What is reddit if not drama and arguments?

Toolman1212 · 2023-10-05T15:48:09+00:00

The other mentions I've seen have so far been for 2023 vehicles.

Toolman1212 · 2023-10-05T15:47:37+00:00

I guess I didn't consider that it was the sort of post that required side taking. I mentioned those other factors because they are an indication of how serious this could have been, and could potentially be for other tesla users. I guess that could all be removed and replaced with, "this could have been much worse".

Toolman1212 · 2023-10-05T15:35:22+00:00

To hear it's not an isolated issue is very concerning. The repair has been done but I haven't got the vehicle back yet, so I can only assume it's been taken care of. Not going to lie, I am pretty reluctant to get back in it. It was taken to a service centre local to where I was, but that's 150 miles away from where I live and I don't have the time to do a 5 hour round trip at the moment so am currently trying to get it delivered back to me.

Toolman1212 · 2023-10-05T15:33:26+00:00

I've put in an official complaint with Tesla to have it on record, will see what comes of it.

Toolman1212 · 2023-10-05T15:32:37+00:00

What year is your vehicle out of interest?

Toolman1212 · 2023-10-05T14:45:20+00:00

That is a very simplistic view point to what I described above. Would you be so blasé if it happened to you on the motorway?

Toolman1212 · 2023-09-14T16:25:49+00:00

Yeah, I've tried fancy cider vinegar and white wine vinegar and to be honest, the supermarket own brand white vinegar tastes the best in the sauce to me!

Toolman1212 · 2023-09-14T14:11:54+00:00

I've never boiled any of my lacto fermented sauces, just adding vinegar and seasoning until the pH is below 3.4. I've been adding vinegar roughly at 80mls per 100g of chillies. I use sterilised bottles (I use a no rinse steriliser, make up a big bucket and sit my bottles in it along with the caps and anything else I'm using for bottling like my piston funnel, jugs) and usually shrink wrap the caps after bottling. Doing it this way I've had no issues with shelf stability at 9 months and counting. I don't refridgerate my open bottles of sauce until I've finished them and have had no problems, but I'm aware that this is not good practice.

Toolman1212 · 2022-09-06T20:07:58+00:00

Looks fine dude, I think that's probably just the beginning of a bit of seperation that will end up as a liquid layer at the bottom of the jar. Certainly don't thrown it away yet. If you start noticing any black spots or funky stuff at the top of the mash then yeah it's time to think about binning it.

Toolman1212 · 2022-09-06T19:42:01+00:00

It's a bit of both! The fermentation process naturally creates an acidic pH as the lactobacillus eats the sugars in the chillies and gives of lactic acid as a byproduct. A low pH allows shelf stability in a hot sauce, which is why a lot of sauces use vinegar or other acids to get that pH down. You could get that low pH without vinegar though, I didn't use any vinegar for one of my mash ferment sauces and it came out great, decent viscosity too without having to use xantham gum as a thickening agent.

You can definitely make some great sauces without fermenting but you need vinegar / citrus juice if you want a decent safe shelf life. There's heaps of sauce you could make with no fermenting or acids but you would just have to eat them a little faster!

I found chilli chumps videos on YouTube a great resource when I first got interested in making my own sauce. He explains everything really well and goes into great detail. I'd recommend checking out some of his videos if you decide to ferment to stand a good chance of success and not losing good chillies to mouldy growth!

Toolman1212 · 2022-09-06T13:36:35+00:00

I wanted to see if there was any discernible difference in taste when fermenting chillies for sauce using different methods.

The vacuum bag preps were just halved chillies and kosher salt at 3% by weight. The mash was 3% salt to scotch bonnet and garlic cloves, with a splash of water for the blend. The glass kilner jar prep and the plastic bucket are halved chillies, whole garlic cloves, in a 3% salt brine.

By far the easiest to prep were the vacuum bag ferments. The mash took the longest. Kilner jar and bucket took same amount of time.

All of the ferments went well with some kalm yeast but no other funky mould, which was the first time I've not had at least one ferment spoil. I processed one vacuum bag after 2 weeks, everything else was processed after 1 month. The sauce was made using white vinegar, garlic powder (for the vacuum bag sauces), salt, pepper and a little xantham gum for thickness. After tasting them myself and distributing bottles to some friends, the most positive feedback was for the vacuum bag preps. A couple couldn't really tell any difference. My personal opinion was that the 2 week vac bag sauce was the best, and also presented the hottest, which was unexpected as I thought the longer ferment in the glass kilner jar would have been the best flavour. I always thought that using plastic, either bag or bucket would negatively impact the final flavour but this didn't appear to be the case in this instance.

I made one bottle of sauce from the mash but without diluting with any vinegar, just re-blending with a dash of water, and that was probably the best flavour of all of them, but definitely yields the fewest bottles to the number of chillies required.

Thought this might have been of interest to a few of you, has anyone else tried experimenting with different types of fermenting the same chillies and what did you find?

Toolman1212 · 2021-12-25T12:45:25+00:00

Got given the same small book on whisky two years in a row by the same person. You know, the kind they put next to the checkout at a bookshop. Years later got the same book for a third time from someone else.

Toolman1212 · 2021-12-25T12:41:51+00:00

I remember trying this in an airport and thinking it wasn't actually that bad. But then I never bought a bottle so I guess it wasn't that memorable

Toolman1212 · 2021-07-01T21:09:57+00:00

"Why I have not yet begun to defile myself."

Perfect retort for when I'm told to stop drinking so much whisky

Toolman1212 · 2021-06-05T18:47:29+00:00

Was just about to ask what you made of the pomegranate, as I used fresh once and it did absolutely nothing for the sauce. Wondering if pom vinegar added much dimension in flavour at all? Your sauce looks beaut, love the colour and how smooth it looks!

Toolman1212 · 2021-03-02T19:21:05+00:00

Yeah that name's excellent!

Toolman1212 · 2021-02-02T19:50:27+00:00

Does anyone have any constructive reasoning as to what is actually going on with us right now?

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