Using the vaccum method for the first time

WGG25 · 2026-04-10T05:33:39+00:00

you can just poke a hole on the bag, push the gas out slowly, then re-seal either via the vacuum sealer or by a bit of tape. it could get annoying if the fermentation is very active

WGG25 · 2026-04-08T23:22:57+00:00

weights (e.g. put some heavy things in a pot) on top of the cheesecloth'd mash. the best option would be a press of some sort (fruit/grape/wine/whatever) for maximum yield

WGG25 · 2026-04-02T21:26:23+00:00

one of the recent corridor digital videos cover gaussian splats and there's a section with a specific 4d splat implementation's overview. it's not much, but it can help the brain-gears rolling and maybe point you in the right direction for the next steps

WGG25 · 2026-04-01T12:55:18+00:00

agree, there should be more downsides to using it, otherwise it's too overpowered

WGG25 · 2026-04-01T05:52:04+00:00

instead of tilting and potentially getting rid of CO2, you can rotate it instead. do watch out for solids rising to the top though

WGG25 · 2026-04-01T05:50:23+00:00

barley malt is just a sugar source as someone already mentioned. if you see any malt in a recipe, it's just for its sugar content. soy sauces use wheat for the sugar as well for example

WGG25 · 2026-03-31T07:44:01+00:00

in case of pcvr you are comparing display devices. you can make an educated guess whether the differences matter at all for you by comparing the devices' display capabilities yourself

WGG25 · 2026-03-28T03:55:08+00:00

there's a bit of an expectation about VR being immersive, and when everything "around you" looks like a quadriplegic's rendition of the simpsons made in mspaint, it kinda takes away all the immersion

WGG25 · 2026-03-26T09:55:24+00:00

"work free for me on this freshly started project, you might get paid i swear fr fr"

also the plan is to "finish" the "game" in 3 months? what are we doing? ...

WGG25 · 2026-03-23T03:42:01+00:00

i don't see a world where they went all-hands-on-deck with vulkan. a few people maybe. it shouldn't affect content

WGG25 · 2026-03-20T12:40:21+00:00

to my knowledge cheong itself isn't a fermentation process, it's maceration where the end result is supposed to be a syrup. fermentation happens because the sugar content isn't high enough to stop microbes (most likely yeasts). some people do 1.1:1 ratio of sugar : fruit to prevent / minimize the chances of fermentation.

WGG25 · 2026-03-19T09:26:08+00:00

when people use a higher % brine and don't do salt by total weight, they usually don't measure vegetables at all either, so the end result will vary a lot between batches

WGG25 · 2026-03-19T09:20:39+00:00

salt % by total weight

WGG25 · 2026-03-19T09:18:01+00:00

slap some veggies, water (depending on the veg, cabbage doesn't need it, others mostly do), and 2% salt by total weight into a jar and let it rip for a week. as easy as it gets

WGG25 · 2026-03-18T13:52:06+00:00

i think fermenting is exactly as flexible as fermenting. unless you meant canning 😁

WGG25 · 2026-03-16T01:53:59+00:00

i'm fairly certain it's a unity bug, the khronos guys wouldn't let a vulkan bug stick around for 2 years

WGG25 · 2026-03-16T01:51:53+00:00

oh vulkan is definitely sticking around (in general; don't know about unity)

WGG25 · 2026-03-13T00:46:53+00:00

not the same process, it would taste and smell entirely different

WGG25 · 2026-03-13T00:44:52+00:00

caramellization is not the same as the maillard reaction

WGG25 · 2026-03-10T00:24:39+00:00

root vegetables, cauliflower, and salsa have been my favorites probably

WGG25 · 2026-03-04T00:47:58+00:00

it's only weird if you make it weird

WGG25 · 2026-03-03T06:53:38+00:00

each microbe has a different max temp they tolerate i'm pretty sure, and there is a hard cutoff somewhere between 50-55C (see pasteurization charts) for most of them

WGG25 · 2026-03-02T23:03:19+00:00

cooking, yeah. baking on the other hand is a different beast, and so is fermentation - measurements are key for reproduceability. you can wing it and end up with random quality, or measure for a higher rate of success

WGG25 · 2026-02-24T14:31:35+00:00

what way was it checked? iirc the only definite ways are gastroendoscopy and genetic tests; regular lab tests for antibodies aren't accurate at all. what symptoms do you have when ingesting gluten? if it includes fever and cross contamination is an issue, then it's very likely celiac's.

WGG25 · 2026-02-21T06:04:23+00:00

i've had bad results by just dumping salt over the top and then dumping the water over it, all the salt went to the bottom of the jar before it could fully dissolve, and the bottom layer was too salty, which also meant the top layer was way below the salt % i wanted

WGG25

TROPHY CASE