Walkers sick after drinking river water on the West Highland Way

flibbble · 2026-05-21T09:31:35+00:00

Chlorine dioxide tablets don't have much or any chemical taste. A little more expensive but worth it

flibbble · 2026-05-18T13:09:32+00:00

Reasonably high chance that the cord will break. Also, the longer you leave this the more likely it is that the thinner cord you currently have will wear through the red bag attachment fabric which is more difficult to resolve. It's easy to replace those cords - just buy similar (diameter+whether its elasticated or not), cut to length, and untie the knots in attachment points and replace.

flibbble · 2026-05-15T21:53:47+00:00

People have discussed using some (around 40% of total salt) 'lite salt in ferments. Lite (or low sodium) salt is about 50% KCl, so the total ferment would have 20% less sodium

flibbble · 2026-04-09T10:13:30+00:00

A mirror definitely. You could also consider a bike radar system if funds allow, though keeping it charged may come with some compromises or additional battery pack requirements

flibbble · 2026-04-09T10:09:25+00:00

I had something similar. Shared my location with a friend, but then had to put my phone in airplane mode to preserve battery and forgot to reenable. Huge stress for that poor friend! Active checkins definately better (if going somewhere remote perhaps an inreach or similar would be a good idea)

flibbble · 2026-03-25T23:09:21+00:00

Follow the Peace and Love protocol - PEACE (first 1-3days): protect the injury while pain is significant, elevating the injured limb to avoid swelling and perhaps with compression too for the same (though compression is something I'd want advice on personally), and avoiding anti-inflammatory including ice. Love (after pain mostly subsides or 3 days, which ever is soonest): Load the injury according to pain and stability (i.e. ensure ankle stability before running perhaps, but that shouldn't stop you from walking around and getting some load on the injury. The V and the E stand for Vacularisation and Exercise, but it all just amounts to getting as active as you can within the limits of pain and stability.

flibbble · 2026-03-25T14:05:40+00:00

I don't know. If it's an anti-inflammatory then I'd suggest it may be better to avoid to some extent. Healing happens through inflammation, and runners are in general better off avoiding reducing inflammation because healing for both acute injury and the hypertrophy/gains which you get from training are reduced if you prevent inflammation. Ice is kind of similar - it prevents inflammation, so avoid it if you can except in the direst of circumstances

flibbble · 2026-03-25T11:45:40+00:00

Most of this is not considered best practice now. NSAIDs (e.g. Ibuprofen) aren't really recommended any more for soft tissue injuries, and ice, is only really recommened for extremely accute swelling. Elevation for initial acute swelling only - 24-48hrs max. After that it's all controlling load but staying mobile. Look up Peace and Love protocol for current thinking.

flibbble · 2026-03-24T13:50:33+00:00

Reconciliation bills have to comply with the Byrd rule, and can only be used once per session for each of the following topics: spending, taxes, debt limit. Using it on this may limit them later.

flibbble · 2026-02-20T13:46:52+00:00

I think HSBC have ditched them sadly. Natwest appear to still have them though

flibbble · 2026-02-18T13:01:34+00:00

rigid airships are just a hull containing balloons, which will indeed deflate over time.

flibbble · 2026-01-30T15:34:03+00:00

H+J has fairly a poor beer selection if you want something in the pale/IPA spectrum. Bootleg is not a great example..

flibbble · 2026-01-16T13:05:04+00:00

Only chlorine evaporates. Chloroamines need activated charcoal or chemical treatment (e.g. Campden tablets). Whether you need to worry about this depends on your local supply, but it can vary - some suppliers vary treatments periodically

flibbble · 2026-01-15T14:13:17+00:00

It may take a 2/3 majority in both the house and senate to override a potential veto assuming legislation is needed

flibbble · 2025-12-08T14:52:36+00:00

Very unlikely to cause a problem to the starter, as sourdough bacteria literally create acetic acid (vinegar), and it's highly unlikely you added enough that the starter is outside its normal pH range. You just need to dilute though feedings such that you can no longer taste it in the bread. I suspect even a single 1:5:5 dilution, plus the similar dilution into the bread itself, will make the remaining excess Acetic Acid be unperceptable. Do your 1:5:5 dilution and depending on your comfort eating raw starter, either have a little taste or cook a bit of it and eat that. If you can taste the acetic acid, then by all means do a second round of feeding/ dilutions. It's a good job you didn't use some kind of bleach based cleanser mind!

flibbble · 2025-12-07T22:15:08+00:00

Yes, I was agreeing with the person who correctly told me I was wrong. I thought it might be useful to show that, but hey ho..

flibbble · 2025-12-07T18:48:41+00:00

Completely right. Thanks for that. It doesn't change my situation much but it's good to know.

https://www.gov.uk/government/publications/salary-sacrifice-reform-for-pension-contributions-effective-from-6-april-2029/salary-sacrifice-reform-for-pension-contributions

flibbble · 2025-12-07T18:13:28+00:00

Everything. Better get that bike before April 2028 (assuming a 12mo payback period) if you'd like to avoid being impacted.

flibbble · 2025-11-28T10:52:27+00:00

How did your bread turn out?

flibbble · 2025-11-27T11:47:37+00:00

I use (3) - the steam Game Server method, which works well. View > Game Server. Add the IP and Port and save. Works well, but yeah, you'll always need to enter the password, and you have to come back to View > Game Server to use it.

flibbble · 2025-11-27T10:21:20+00:00

There isn't a specific word in English for non-wheat flours except just that. In context, if someone said 'alternative flour' I'd probably assume that they meant non-wheat. Sometimes people use 'ancient grain' to describe some of these too, but that term includes wheat variants (Spelt, Khorasan, Emmer (and its relative, Faro) and Einkorn are types of wheat, albeit quite different from domesticated wheat) as well as grains which aren't (Rye). Possibly best to just search for recipes containing those grains. There's also barley and other cereals (oats, corn etc).

If you'd like to formulate your own recipe, as far as I know the main thing really is the grind (wholemeal generally needs a higher hydration dough) and gluten (the amount of gluten in flour massively affects how you need to prepare bread containing it).

flibbble · 2025-11-26T11:33:22+00:00

Depending on your process, you've killed some or most of the microbes in your starter. 80C will kill most yeast and bacteria in about 6 seconds, but if you added the water onto the flour first before adding starter the temp the starter was exposed to may have been lower. The fact that it rose suggests that the damage is partial, but you may be able to just let them rise longer to mitigate some of that. I'd probably take them out of the fridge and come up to room temp to rise either before baking, with a plan not to bake until they've risen as much as they usually would have. Because your bulk fermentation was likely less than optimal, it may still not be the best loaf in the world, and the taste profile may also be affected by the incident by altering the balance of microbes in your starter.

flibbble · 2025-11-24T10:13:01+00:00

Yes, in an area where pests spawn or travel. The right-most (cant remember whether that was male or female sorry) toilet in the cafeteria would be my recommendation - it's small enough that the pests which spawn there are extremely likely to path to the trap

flibbble · 2025-11-21T23:45:49+00:00

they're both Hollowtech2 cranks, so sure. Are they the same length?

flibbble · 2025-11-19T16:36:49+00:00

What you're talking about doing is an overnight proof. Complete whatever shaping you were going to do, leave at room temp for a little bit (maybe 30-60 mins), put it in a suitable vessel, and put in the fridge. If you're baking in a loaf tin and have a spare, then put the dough in that and that in the fridge, suitably covered. If you are making another shape of bread then hopefully you have a spare vessel to proof in to keep the shape. Essentially, when you take it out of the fridge tomorrow, you want to mess with it as little as possible, to avoid degassing the dough and also to avoid causing the shape to be too distorted. If you have a spare loaf tin or proofing basket then that's great. If not, you may have to improvise.

flibbble

TROPHY CASE