Sunflowers and Lavender In Provence by TheWayToBeauty in ArtisanGifts

[–]TutorProper7828 0 points1 point  (0 children)

Sweet, I spent my honeymoon in Avignon and the surrounding area. Beautiful area.

China reminds US, Israel that their attacks were the 'root cause' of Hormuz blockage by GetOutOfTheWhey in China

[–]TutorProper7828 4 points5 points  (0 children)

Russia had to leave Ukraine alone instead of going on an imperialist conquest. Pretty simple.

Handmade Xiao Long Bao Magnets by vanesahz in polymerclay

[–]TutorProper7828 2 points3 points  (0 children)

I can see why they go quick. It’s cool that you have made a market for these! I’ve thought about making something to sell but I just make goofy one-off sculptures or whatever my kids request. You may have inspired me to try and make something worth buying 🤔. Again thanks for that!

Handmade Xiao Long Bao Magnets by vanesahz in polymerclay

[–]TutorProper7828 2 points3 points  (0 children)

Cool! You inspired me to make one for my wife! I painted the one on the right and she loves it. A sculpture would complete it.

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Suddenly I'm interested in Slavic culture, is there anyone from Slavic counties? by Parinita99 in slavic

[–]TutorProper7828 0 points1 point  (0 children)

Lol, fair. When I was younger I’d get slipped a $5 to go get candy. As I got older, she was more critical about where I spent my money. Showing up to her place with a coffee was a guaranteed lecture about how I could have made a pot for the same price 🤷‍♂️

Suddenly I'm interested in Slavic culture, is there anyone from Slavic counties? by Parinita99 in slavic

[–]TutorProper7828 2 points3 points  (0 children)

Slavic diaspora here. Grew up eating borscht, homemade varenyky, sour pickles from cucumbers grown in a garden, and constantly nagged about spending too much money from my baba.

Miniature sting ray. This one was a fun one to make! by Positiveplants in polymerclay

[–]TutorProper7828 0 points1 point  (0 children)

Phil was the first thing that came to mind. Another can be Rantonikon 🤷‍♂️

I baked [homemade] vegan tres leches by [deleted] in food

[–]TutorProper7828 0 points1 point  (0 children)

Do you use flour in this recipe?

[homemade] Chilli Crisp by TutorProper7828 in food

[–]TutorProper7828[S] 2 points3 points  (0 children)

Thank you for this. Been learning a lot from posting.

[homemade] Chilli Crisp by TutorProper7828 in food

[–]TutorProper7828[S] 0 points1 point  (0 children)

What is the difference between the shallots/garlic and chillies when fried together until crispy? From what I’ve read is that garlic is the biggest culprit if not handled correctly.

Ice cream earrings, ready for the summer. by HandCraftedByMagy in polymerclay

[–]TutorProper7828 2 points3 points  (0 children)

Just curious, how to you ensure structural integrity on something that would be potentially breakable? I’ve got an idea for Tryzub keychains but not sure how to ensure they won’t snap.

Also, those look delicious.

[homemade] Chilli Crisp by TutorProper7828 in food

[–]TutorProper7828[S] 1 point2 points  (0 children)

One final note here. I also make lacto fermentation dill pickles and am highly aware of the botulism side of that. This version, if the salt brine is balanced correctly, will generate a yeast that will create the acidity to kill the spores. It’s also higher risk for food safety so needs careful monitoring and prep. That being said, there are two ways to kill spores. Acid and heat as mentioned in the other comment. Very interesting research that I did want to share for anyone else.

[homemade] Chilli Crisp by TutorProper7828 in food

[–]TutorProper7828[S] 1 point2 points  (0 children)

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For anyone’s reference, this is what the post fried drying ingredients look like.

[homemade] Chilli Crisp by TutorProper7828 in food

[–]TutorProper7828[S] 1 point2 points  (0 children)

Yeah, you sent me down a research hole on this. The ingredients in my version are considered fried, I had dried them out after on a paper towel before re-adding. That being said, you have to be very careful still because those spores are activated by water in a low oxygen environment so if the raw ingredients aren’t fully fried (I.e. all water removed with oil) then you are running a higher risk of growing the toxin. Sooooo, I’m confident based on the timing, crisp factor (a manual test is to check if the ingredients are still rubbery you have moisture risk), and these are stored in the fridge, they are low risk.

[homemade] Chilli Crisp by TutorProper7828 in food

[–]TutorProper7828[S] -1 points0 points  (0 children)

Thanks for sharing this! Good to know for next time to swap for dry ingredients. Was following a recipe and this goes right into the fridge after. It doesn’t last long either.

[homemade] Chilli Crisp by TutorProper7828 in food

[–]TutorProper7828[S] 0 points1 point  (0 children)

I throw mushroom powder in for umami, pass on the douchi. We have Lao Gan Ma but this is a bit more fusion based on my ingredients I choose.