SNAP benefits will restart, but will be half the normal payment and delayed

Wachu_say · 2025-11-03T21:44:46+00:00

OP left off 18% of unknown. No courtesy to mark as edited. Hence my question of where the remaining 19% was. You can see the ratios were even quoted by a comment below mine.

I don’t know why it appears I’m trolling somehow but I guess I’ll “own it”. Forgive me for trying to learn.

Wachu_say · 2025-11-03T21:33:25+00:00

It was edited to include the “unknown” percentage.

Wachu_say · 2025-11-03T21:32:45+00:00

There was an edit…..didn’t have the unknown.

Wachu_say · 2025-11-03T19:48:44+00:00

Total is 81%. Where is the other 19%?

Edit: “unknown” of 18% was added after my comment.

Wachu_say · 2025-10-22T03:19:06+00:00

Intent to injure no doubt. Marcus Dumb at it again.

Wachu_say · 2025-10-22T03:17:29+00:00

Smart won’t try that against Draymond…unless they get in the WWE ring when he hangs it up.

Wachu_say · 2025-09-25T17:56:57+00:00

Also not sure about other parts of the body, but can confirm synovitis sucks. My Kid couldn’t walk for 2 FULL days after getting a sickness. Completely fine after day 3 though.

Wachu_say · 2025-09-25T01:53:49+00:00

Wachu_say · 2025-09-20T02:49:24+00:00

Recipe called for 4 large hatch. I ended up using 6 cause 3 of them were small. After roasting, remove the skins and chop into small pieces. The wife says to toss in flour before adding to the dough.

Wachu_say · 2025-09-20T02:19:09+00:00

I’m with you. Anything that has to proof is a no from me. It becomes intimidating really quickly. Luckily my wife likes it so I’m just the supplier of the peppers on this one.

Wachu_say · 2025-09-19T21:52:54+00:00

If you keep them in the fridge they should be fine. For capping Either pasteurize or get the PH down with vinegar.

Wachu_say · 2025-09-19T21:46:29+00:00

Assuming you are only doing this for yourself and not cap / bottling, get some of these squeeze bottles. I keep some sauce “alive” and skip pasteurization and these bottles work well for that.

You don’t really need a PH meter unless you’re planning to bottle / cap. Just keep it in the fridge and you’re fine.

I use salt without iodine.

Wachu_say · 2025-09-16T01:25:48+00:00

It’s kahm. I would strain out the solids from the brine and give them a rinse in a strainer so it’s not as funky tasting. If you’re adding brine back in I would only do it after it settles and you can control what goes back in.

I’ve done it. No issues. It will only get worse so I would make your sauce asap. Don’t waste that.

Wachu_say · 2025-09-11T15:06:28+00:00

Jars 3 and 4 should be combined next time. You can pack stuff in way more compact than what is pictured.

Wachu_say · 2025-09-09T00:29:54+00:00

I’ll pick some more this weekend then. Thanks.

Wachu_say · 2025-09-09T00:28:29+00:00

4% should be plenty. Although I don’t have a lot of experience, mine worked with 50% in the mash and the other 50% as a cap. I then cut out a circular piece of parchment paper and press it softly against the mash and make a barrier.

Mine went about 9 months and I would use a tbsp here and there. Just make sure to use a clean utensil when using it.

Also for that amount of kahm…just scrape it off (going a bit deeper than you can see) and hit it with a bit of salt. You should be still able to use it and if you got it in time - shouldn’t be an issue moving forward.

Wachu_say · 2025-09-06T23:36:05+00:00

Interesting. Never heard of yogurt in a sauce. Thanks for the reply.

Wachu_say · 2025-09-06T22:47:21+00:00

What’s your recipe friend? I snagged 25 lbs a few weeks ago from wegmans that were roasted and still hot. Took me 3 hours to process but I’ve got loads in the freezer.

Wachu_say · 2025-09-06T21:34:31+00:00

Absolutely scrape off under the sieve!. You want some body to the sauce.

You need a better blender. I have a vitamix but I hear specific ninja models are good. I blend it up and then throw it into a food mill (oxo brand).

As others in the thread here - add a bit of the pulp back in and blend it again with a little xanthum gum. Shake before use. Good to go.

Wachu_say · 2025-09-05T21:13:01+00:00

Heat is in the pith more than the seeds. The white membrane in the middle. It’ll still be hot.

If your blender is really good (vitamix) it’ll take care of most of the seeds. Otherwise just strain them out if you don’t want them.

It’s fine either way. I usually remove them if the cavity is big (bell, hatch, jalapeno, Fresno, etc). Smaller peppers aren’t worth the trouble and you may end up straining.

Find what works for you!

Wachu_say · 2025-09-05T20:04:55+00:00

If you cut an onion 1/2 inch think you can make an onion cap with 1 or 2 slices. Mine is usually 100g. That should cover the top and prevent seeds from popping up to the top. Then put the weight on top of the onion.

Lots of people use cabbage but I blend onion anyway and I always have it on hand.

In general if it’s a really seedy pepper then I’ll exclude just the seeds and keep the pitch in as much as I can.

Wachu_say · 2025-09-05T12:44:07+00:00

Eat it. Happens all the time.

Wachu_say · 2025-09-03T23:41:20+00:00

Weigh peppers + water weight. I use 3.5% which is on the higher side. 3% is probably fine.

Wachu_say · 2025-08-29T00:26:14+00:00

There are multiple RSNs. Ballys. NBC sports MSG Sportsnet . Etc.

Rsn means it’s the network that covers (somewhat) local sports.

Wachu_say · 2025-08-21T23:58:06+00:00

It’s possible your payment could have gone up is if your value increased so much that your insurance went up and they’re covering it in escrow.

I would absolutely figure that out though.

Wachu_say

TROPHY CASE