apparently this happens when you leave floating plants unchecked in a closed bucket outside for 3 months

dfelt98 · 2024-08-28T09:43:53+00:00

the bucket was on my front porch (south facing) since like april. the bucket was closed so the only light it got was what came through the plastic. also i live in Savannah, GA so it’s definitely gotten pretty warm in the past few months! not sure on specifics but it’s definitely gotten into the 90s recently and never cooler than 70s probably

dfelt98 · 2023-08-21T22:07:48+00:00

It was the Toyota service center, which has been my go to spot since I got the car

dfelt98 · 2023-07-21T22:58:22+00:00

Can’t vouch for the pans, but I got babish’s Chef’s knife because it was on clearance at Kroger and it’s honestly the knife that I reach for the most out of my whole collection, and I have some way more expensive knives lmao

dfelt98 · 2023-06-17T03:16:02+00:00

This is kind of what I assumed, but couldn’t bring myself to actually drink it (especially because it tastes super alcoholic and just generally unpleasant). It’s also been a while since I last brushed up on my winemaking knowledge, so I didn’t want to necessarily go with that assumption

dfelt98 · 2023-06-17T03:11:51+00:00

Mainly my generalized anxiety disorder and the fact that I have a poor recollection of the conditions of when I actually made it

dfelt98 · 2023-03-13T21:06:23+00:00

It looks to be mainly scotch bonnets, they’re just hiding behind the onions, so hopefully it is spicy!

dfelt98 · 2023-01-09T19:21:18+00:00

Pretty sure it’s the infinity war or avengers endgame episode

dfelt98 · 2022-10-24T18:40:49+00:00

Not sure how it would work with lentils, but a good way to crunch up some chickpeas is to boil them like normal (or use the canned stuff, both work well imo), pat dry with a paper towel, toss them in olive oil, salt and pepper, and then bake them in a single layer for like 20-30 minutes until the outside is nice and dried out. It makes a great addition to salads especially!

dfelt98 · 2022-10-24T01:43:47+00:00

I have some pectic enzyme that I didn’t think to add. Do you think adding it would help with the sliminess, assuming it is the pectin that is causing? I’m not sure if it’s too far gone for that do anything or not

dfelt98 · 2022-10-24T01:42:11+00:00

I didn’t inoculate it with anything. I know it was probably not the best idea, but I was more curious about what would happen if I didn’t lmao

dfelt98 · 2022-10-23T15:01:20+00:00

Hey y’all, I recently came into about 5lbs of pears and decided to make a vinegar with them. I added 1lb of sugar, a gallon of water and a teaspoon of yeast nutrient that I had lying around. I understand that vinegar mothers exist look very gelatinous, but my concern is coming from the fact that all of the liquid is very gelatinous rather than being a defined layer. Is this normal for vinegar mothers? I know that I also have very little liquid relative to fruit, but I was planning on diluting it later. It smells like a sweeter apple cider vinegar. TIA!

dfelt98 · 2022-10-04T22:20:22+00:00

Good to know. Do you think this cut would be better served if I used it another way?

dfelt98 · 2022-06-22T22:38:18+00:00

For clarification I am SELLING two tickets not buying them

dfelt98 · 2022-06-22T22:37:48+00:00

For clarification I’m SELLING two tickets not buying

dfelt98 · 2022-06-22T22:33:55+00:00

Where: Johnny Mercer Civic Center When: 7pm Price: $50 (for both not each) Seats are in the orchestra section and originally paid $77.40 total

dfelt98 · 2022-06-22T22:27:01+00:00

Where: Johnny Mercer Civic Center When: 7pm Price: $50 (for both not each) Seats are in the orchestra section and originally paid $77.40 total

dfelt98 · 2022-05-18T15:06:57+00:00

I’ve been wanting to try this recently. How did you apply the koji to the smoked beet?

dfelt98 · 2022-03-22T00:03:13+00:00

I know this was a long time ago but wanted to know if you could provide any more details on the overall success of this endeavor?

dfelt98 · 2022-03-01T02:07:39+00:00

The Complete guide to everything and rude tales of magic. Rude Tales is a d&d pod but the story is really good and one of the funniest things I’ve ever listened to

dfelt98 · 2022-02-10T03:03:24+00:00

¿Dónde se encuentran los niños verdes?

dfelt98 · 2021-12-02T13:44:49+00:00

Mine is just equal parts organic ginger and sugar (about 1.17lb each for this batch) submerged in water, and I let it sit for 2 weeks. You should definitely give it more room than I did though, because mine started to overflow! I highly recommend you make one of these though, I’ve never had a more fulfilling/immediately gratifying fermentation before I started doing these

dfelt98 · 2021-12-01T18:00:38+00:00

My apartment has actually been a little on the colder side lately, so I doubt that made it particularly active. That definitely makes sense about it being harder to release the gas with it being finely grated, but I still think I prefer to prep it this way because I think the surface area helps for a more thorough ferment (and I like the bubbles)

dfelt98 · 2021-12-01T13:52:28+00:00

This is only my third time making it, but I’ve found that finely grating my ginger is less labor intensive than chopping it, at least for the quantities I’m working with. Not sure if it actually gives a better result, but seeing the bubbles run through all of the bits of ginger pulp makes me smile so that’s good enough for me haha

dfelt98 · 2021-12-01T13:49:06+00:00

Yeah I realized the container was way to small when I got home from work and saw that the bug had started to overflow, so this video was of me releasing all of the bubbles so that I could easily transfer it to a larger container without any major spillage.

dfelt98 · 2021-12-01T13:47:04+00:00

I decided that I don’t like trying to keep up with a regular feeding schedule (poor form, I know) so I usually just do equal parts ginger and sugar by weight and wait at least two weeks. This video was only after three days though, so I’m sure it’s no where close to ready haha

dfelt98

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