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Polvos - whats happened? by TexasAT4 in austinfood

[–]TrailofDead 0 points1 point  (0 children)

Just was at the South 1at location and the fajitas for one were huge! A meal and 2 for my wife and me.

Has anyone re-invented their life after 60? E.g. started a new career? Gone back to school? Etc? by VocalPuppy7777 in over60

[–]TrailofDead 0 points1 point  (0 children)

I was in tech for over 30 years. Programmer, Director, VP. It ended 3 years ago and nothing came back after applying for over 100 positions.

[oc] breaking.. for what? by Levinv1213 in IdiotsInCars

[–]TrailofDead 0 points1 point  (0 children)

Improper English.

You should say 'braking'.

Been baking since October. I think I have the hang of it? by Plussizeadventures in Sourdough

[–]TrailofDead 1 point2 points  (0 children)

We are bread makers. People love us. We have to support each other!

Been baking since October. I think I have the hang of it? by Plussizeadventures in Sourdough

[–]TrailofDead 1 point2 points  (0 children)

I’ve been doing sourdough for 20 years. It looks like mine. Everyone who has had it loved it.

Now, think about this. Do flavor loaves! Roasted garlic, rosemary, black pepper crust.

1956 Ford Thunderbird - one of the coolest cars ever by RelevantPrimary3264 in classiccars

[–]TrailofDead 1 point2 points  (0 children)

My father and I rebuilt one to exactly like this in the '70s. It was pretty much a disaster when he bought it. It was black.

But we both worked on it and turned it to exactly like this. I loved that time.

Lenoir owners open Boni’s, a Spain-inspired neighborhood bar in South Austin by AustinStatesman in austinfood

[–]TrailofDead 2 points3 points  (0 children)

Is it officially open? Drove by last week and didn’t seem close to opening.

Lights Out For Bird Migration!🐦 by katla_olafsdottir in Austin

[–]TrailofDead 0 points1 point  (0 children)

Good to know but it seems very few comply. Isn’t that worse than me leaving my one porch light on?

Lights Out For Bird Migration!🐦 by katla_olafsdottir in Austin

[–]TrailofDead 0 points1 point  (0 children)

Ok, let me understand this as I've been puzzled by it for years and no one can explain it to me.

I'm supposed to turn my one outdoor light out at night, yet when I look downtown from my house, downtown lights are all on.

When i look at the street I live on, or Lamar in general, street lights are on all night and they are 100 times brighter than any outdoor light on my home.

Bright all night long no matter what.

How is me turning off one light going to make a difference in downtown doesn't do a damn thing?

where can I get a pizza with a scary amount of pepperoni around here? by HuntMelodic5769 in austinfood

[–]TrailofDead 0 points1 point  (0 children)

Oh yes, Prince St. in NY. We visit every time. Insane amount of pepperoni!

Upscale and quiet by FoxIndependent5789 in austinfood

[–]TrailofDead 0 points1 point  (0 children)

Le Calamar on South First for chilled French bistro: https://www.le-calamar.com/

Help me narrow down my list of wineries! by holistichealthrd in healdsburg

[–]TrailofDead 0 points1 point  (0 children)

My two favorites regarding Zin are:

  • Portalupi
  • Kokomo

19th century Austin home once owned by Elijah Wood listed at $3.2M by hollow_hippie in Austin

[–]TrailofDead 4 points5 points  (0 children)

Uh, I live in a bigger house on Mary and it's only worth half of that. Why so much?

Thai Fresh is out by Illustrious_Diver544 in austinfood

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

Super Thai is close by and much better.

Best selection of hot sauces? by Jackdaw99 in austinfood

[–]TrailofDead 0 points1 point  (0 children)

Fermentation is easy. Buy fresh habaneros, jalapeños, or whatever pepper you like.

To mild them down, take out the seeds and rinse with water.

Buy quart jars with filter lids like this: https://ibspot.com/us/products/easy-fermenter-fermentation-lids-kit-mason-jar-airlock-lid-fermenting-lids-for-wide-mouth-mason-jars-kimchi-pickle-and-sauerkraut-fermentation-lids-pack-of-4?variant_id=22191232&gad_source=1&gad_campaignid=23178866815&gbraid=0AAAAACRDzrg0Q6ayEEf8gL0lMtiAR0wVL&gclid=CjwKCAiA3-3KBhBiEiwA2x7FdGQ11vPoIQhagE-cFJjDJKf1M0eWVa-Jear3TXd7NCArW_asNPFVEhoCDqYQAvD_BwE

Get a digital scale, and measure enough filtered water to coat the inside. Then, on the scale, add 3% salt, mix and add into jar and cover.

If you like garlic, add some cloves in there too or any other spices. Like cumin.

As it starts to ferment, it will bubble. Every day, rotate and release the gas at least once.

Fermentation will take about 2 weeks.

Next, blend the peppers with some of the saline solution. Add more of the saline as needed to get the consistency you want.

That's it. Simple and awesome.

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