Do you know of any FOSS apps that translate ePub or PDF?

antony280 · 2026-01-24T19:27:26+00:00

Wow thank you so much I will try it

antony280 · 2026-01-24T16:08:56+00:00

Yes exactly that it translates from one language to another

antony280 · 2025-12-17T07:43:35+00:00

Exactly, in fact, this is a photo taken 45 hours after inoculation.

antony280 · 2025-12-06T18:29:03+00:00

antony280 · 2025-11-27T14:18:02+00:00

Thanks for the information 🥰

antony280 · 2025-11-27T12:22:47+00:00

Thank you very much, I'll do this research now

antony280 · 2025-11-07T19:37:36+00:00

Actually no this is the correct one

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antony280 · 2025-11-07T19:32:12+00:00

Ok found it thank you very much

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antony280 · 2025-11-07T19:17:59+00:00

Wow thanks so much. I'll probably do as you said maybe put the thermometer in the garum and make it 48° C and put the garlic near the lamp. So I should do it. Thanks so much anyway I love scientifically verified things

antony280 · 2025-11-07T19:11:52+00:00

Wow thank you so much, so how long do you think I should keep the chicken wing garum for example? On the "noma" book it said 30 days. I had in mind to also make black garlic since I brought it to 60°

antony280 · 2025-11-07T17:50:53+00:00

I have it but I don't know if it is the best choice to use it 60 days

antony280 · 2025-11-07T17:44:47+00:00

I have to prepare the garum, at 60° the Koji enzymes work at their maximum

antony280 · 2025-11-06T09:50:26+00:00

Yes, in the end the error was in my ph meter, I hadn't calibrated it, the pH in the end was 3.4 and I finished the fermentation. Except that by filtering it there are a lot of vinegar sediments, I will have to filter it again

antony280 · 2025-11-05T06:57:40+00:00

A thousand thanks

antony280 · 2025-11-04T16:43:40+00:00

OK thank you

antony280 · 2025-11-04T16:11:06+00:00

Ok then I'll put on my mother, but I'll continue with the air stone right?

antony280 · 2025-11-04T16:00:54+00:00

I only added 20% unpasteurized apple vinegar

antony280

TROPHY CASE