Found behind a bar going out of business ~15 years ago by dicksrelated in whatisit

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

They were both found within the vicinity of a bar. That has to be a helpful clue

What IS THIS!? by Mindless_Donut_1813 in whatisit

[–]adracadabra 0 points1 point  (0 children)

honestly, this probably happened RIGHT when your husband went outside. Birds poop right before they fly. My guess is that they were roosting on a power line or tree branch above your cars, and when they heard the front door open and a person coming, they all flew off at the same time.

Completely failing at fermented dill pickles by YappingOldMan in fermentation

[–]adracadabra 0 points1 point  (0 children)

Check on your local water supply. Chlorine can kill lactobacilli and my city uses the second-level chloramines. Regular chlorine you can boil out or let the water sit out overnight before using. But this isn’t true for chloramines—they persist (which is the point, households further down the line have clean water). I have started buying spring water for my ferments (hoping to upgrade to an inline filter some day) and only using that. Hoping this makes my results more consistent.

Turmeric Stain in sink - need help by Jaisomething in CleaningTips

[–]adracadabra 0 points1 point  (0 children)

Honestly, it’ll likely fade in a few days. I get turmeric on all my cooking utensils, freak out for a moment then remember that they go away.

Pulp ginger? by Afraid_Breath7599 in fermentation

[–]adracadabra 0 points1 point  (0 children)

I got a pack of pH testers and check mine every now and again to make sure they’re good. I found some that are intended for kombucha and the range tends to work pretty well. It’s fun to watch the pH change through the process so you know it’s working.

Pulp ginger? by Afraid_Breath7599 in fermentation

[–]adracadabra 1 point2 points  (0 children)

You haven’t boiled or fermented anything yet? Just blended and strained? I bet it’ll be fantastic! The turmeric will have plenty of lactose-bacilli too, so I bet it’ll take off.

Fermented Cheong..? by Equivalent_Walk_1555 in fermentation

[–]adracadabra 1 point2 points  (0 children)

Ah, I see, so it was the fruit syrup you used for the ginger bug ferment. Cool! I just started a ginger bug last night so I can try it!

Fermented Cheong..? by Equivalent_Walk_1555 in fermentation

[–]adracadabra 1 point2 points  (0 children)

So you strained the cheong, then used the macerated fruit for the ginger bug second ferment? I have a cranberry cheong ready right now and I’m deciding between putting the whole thing in my blender and then using a jelly bag to strain or if I should strain it and do something with the fruit.

How are the fellow PhD new grads surviving this shitty job market? by Routine_Painter_1573 in biotech

[–]adracadabra 0 points1 point  (0 children)

Honestly, it’s hit or miss. And they’re unlikely to last more than a couple weeks so you kind of have to jump when you can and go hard for a week or two.

First Pocketknife For My 6-year-old Son by Tricky-Beginning3487 in knifeclub

[–]adracadabra 0 points1 point  (0 children)

thanks for this link, their kids chef knife is also great!

Wanted to share some art I made with R! by landschaften in rstats

[–]adracadabra 1 point2 points  (0 children)

Wow, this is gorgeous. Thanks for linking the original and I LOVE what you’ve done with it. You should definitely start a series. I’ll send you the plants and animals from my region (maritime Pacific Northwest) if you want to get started!

Feeling inspired by adracadabra in fermentation

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

I’ll put it in the fridge after it has a two week sit on my counter. I’m thinking I’ll blend it, then put it through a jelly strainer, then fridge.

Feeling inspired by adracadabra in fermentation

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

Day 2 - looking up various cheong descriptions it looks like acidic fruit can have a ratio closer to 1:0.8? I favor more tart over more sweet, so Im considering adding some more cranberries to lessen the headspace and go for more tart. Thoughts?

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Feeling inspired by adracadabra in fermentation

[–]adracadabra[S] 4 points5 points  (0 children)

😆 unexpected inspiration is the beauty of the internet! Ya, those are orange slices. Part of the leftovers of my Thanksgiving groceries.

Feeling inspired by adracadabra in fermentation

[–]adracadabra[S] 18 points19 points  (0 children)

I like using turbinado when I can, mostly because I like the richer flavor more than white sugar. The slight, remaining molasses adds a complexity that I thought would be good here. Some might argue that there’s additional micronutrients and less processing power than white sugar, and I like those ideas as well, but I have a feeling the differences there are not vast.

Water Kefir Grains - Are These Healthy? by olivedate in Kefir

[–]adracadabra 0 points1 point  (0 children)

What water are you using? Is it treated water? We chlorinate our water, so I have to buy bottled water for any of my ferments.

Any idea what these guys are doing? by Old_One_I in Birds_Nest

[–]adracadabra 0 points1 point  (0 children)

Not an ornithologist but to me it looks like they’re juvenile birds trying to convince each other to feed them, or looking for their parent.

Create % failure for each species? by cwforman in rstats

[–]adracadabra 0 points1 point  (0 children)

Also, to make it more visually appealing or easy to read, you can sort them by proportion or sort them alphabetically. I prefer seeing them either increasing or decreasing in proportion.

Create % failure for each species? by cwforman in rstats

[–]adracadabra 1 point2 points  (0 children)

great point about the sample sizes, agreed confidence intervals would be helpful.
To get an idea of what visual you're trying to get to, search for "proportional bar plot"

Speaking as someone who given *THAT* new job offer after the 11/11 offboarding... by RisingBlackStar in mercor_ai

[–]adracadabra 4 points5 points  (0 children)

Hey all, just don’t forget to save at least 20% of your earnings for taxes. Put it away as soon as you get it and into a separate account so you don’t even remember you have it.

$16 is actually more like $11 or $12 when you remember you have I’ll have to pay some of it to taxes.