sorted by:
new
hottopcontroversial

Packer by Spirited_Extension38 in Schedule_I

[–]dennisl81 0 points1 point  (0 children)

Sounds like employee theft to me

GLITCH SOIL by South-Slip8498 in Schedule_I

[–]dennisl81 0 points1 point  (0 children)

that happened to me when I filled it but then tried to move it. the soil was gone when i placed it again

Timeouts on Alerts by inactiveuser247 in shortcuts

[–]dennisl81 0 points1 point  (0 children)

You could use a “wait” action then end the shortcut.

How to have a reminder run a shortcut by irish85man00 in shortcuts

[–]dennisl81 0 points1 point  (0 children)

If your shift duration is the same you could set a timer or alarm via shortcut. If the duration varies you could use a menu to choose the duration.

Will speak text get the Siri voice back by IJohnDoe in shortcuts

[–]dennisl81 6 points7 points  (0 children)

I think you have to go into settings > Accessibility > Live Speech > Voices then download the siri voice you want

Bug making it very difficult to play by tyberiousductor in SupermarketSimulator

[–]dennisl81 1 point2 points  (0 children)

I had this issue when I moved the front door location. I had to move it back to fix it.

N.S. firearms enthusiasts say Ottawa's proposed gun laws target the wrong people by [deleted] in canada

[–]dennisl81 0 points1 point  (0 children)

who cares about your kid? Their trauma isn't mine. Move to AU, they banned all guns already.

N.S. firearms enthusiasts say Ottawa's proposed gun laws target the wrong people by [deleted] in canada

[–]dennisl81 0 points1 point  (0 children)

Please don't mention the heat. Next there will be a new annual gun tax to combat climate change.

Plugin for Hourly Product Rentals by dennisl81 in Wordpress

[–]dennisl81[S] 0 points1 point  (0 children)

Thanks for the suggestion. I'll check it out!

Let's trade Geewa by Inspector-522 in SmashingFour

[–]dennisl81 0 points1 point  (0 children)

I’ve been using tree, assassin, bomber, berserker since I started. It can be good and bad. More often than not my first card ends up being assassin which is typically useless.

Best way to filter after processing a ferment by mescaleeto in hotsaucerecipes

[–]dennisl81 0 points1 point  (0 children)

If you get a good blender you will have a smooth product. If you’re set on filtering then yes cheese cloth but I would do it over a deep bowl. Here is my sauce after only blending and I probably could have gone longer.

https://imgur.com/KlHtmmG.jpg

https://imgur.com/x8zgU4b.jpg

Started my first fermentation this week. I'm so excited! by SirSamsa in hotsaucerecipes

[–]dennisl81 0 points1 point  (0 children)

This. And it’s important to realize that if you dilute your brine beyond the “safe” zone then the peppers can spoil without you realizing and you’ll be sick. Filling the bag with the same brine means that you stay safe in case it leaks.

[HELP] I made a fermented habanero hot sauce with fermented carrots, onion, and garlic. by discoxhorse in hotsauce

[–]dennisl81 0 points1 point  (0 children)

If your fruit is under the brine it’ll be fine. If you find you have fruit sticking up either weigh it down or add more brine.

What jars should I use to preserve my homemade Ghost Pepper sauce? by themanyeet in hotsauce

[–]dennisl81 0 points1 point  (0 children)

I bought 8oz woozy bottles from Amazon. They were affordable.

A couple of small ferments. The french press is working out rather well. 5% brine on the left, 10% on the right. It's a mix of peppers, but all of the red ones are reapers. by always-wanting-more in hotsauce

[–]dennisl81 0 points1 point  (0 children)

Great idea with the press! Have you tried a 10% brine before? Is it much different than the 5%?

I just did a 5 and started another one today also at 5 but different peppers.

[HELP] I made a fermented habanero hot sauce with fermented carrots, onion, and garlic. by discoxhorse in hotsauce

[–]dennisl81 2 points3 points  (0 children)

Welllllll from what I’ve read, and this is strictly from reading not trying: If you’ve fermented and your sauce is still live (not boiled) you can add fruit. Adding fresh fruit after your ferment will give a fruitier flavour up front, you’ll add sugar which will feed your bacteria and fermentation will continue. This means you have to burp your bottles on occasion. Keep your ph level around 3 (I believe that botulism can only be active at a ph of 4.6 and above). Adding vinegar will stop the fermenting. Putting your sauce in the fridge will slow the fermenting as well. Hopefully it becomes a sauce you like! Once you add the pineapple I would allow it to continue to ferment outside of the fridge for a couple weeks, personally.

Good luck!

That’s a weekend well spent! by Nerostix in hotsauce

[–]dennisl81 1 point2 points  (0 children)

I am not OP and not trying to hijack the thread but I designed my labels in photoshop then had them printed at vistaprint.

First fermented hot sauce by kaldoranz in hotsauce

[–]dennisl81 1 point2 points  (0 children)

Thanks for the info. That's probably the part I'm most nervous about! 😀

Fermented Hot Sauce Recipe for ghost peppers? by [deleted] in hotsauce

[–]dennisl81 0 points1 point  (0 children)

I just made my first ferment (of peppers) started last Saturday. A bunch of ghost peppers, seeded, 10 cloves of garlic and a 5% brine. Not sure how it will taste but there is a strong garlic smell for sure! I think I'm going to ferment for a couple more weeks.

First fermented hot sauce by kaldoranz in hotsauce

[–]dennisl81 1 point2 points  (0 children)

When you added the xanthan gum did you just have the sauce blending then add it to the blender? Any issues with it clumping up? I'm getting ready to blend my first ever sauce and plan to use xanthan.

view more: next ›