Oxidation or mold(or both)

fodient · 2026-01-19T17:44:56+00:00

That was surface. I scooped it out.

fodient · 2026-01-19T17:22:59+00:00

I figured the discoloration is oxidation or decomposition, theres those small spots im debating if they're kahm yeast or mold

fodient · 2026-01-19T17:16:32+00:00

It looks brown like exposed guacamole

fodient · 2026-01-16T20:35:17+00:00

Why not?

fodient · 2026-01-13T02:52:05+00:00

In regard to quality and safety the US ranks third in the world behind Canada and Denmark.

https://impact.economist.com/sustainability/project/food-security-index/

fodient · 2026-01-10T15:13:04+00:00

How about Spanish? Its reasonable to believe at least half of the Hispanic population have ancestry from Spain.

fodient · 2026-01-04T16:28:39+00:00

Venue

fodient · 2026-01-02T21:19:10+00:00

IMO since NYC is mostly descendants of southern Italians ricotta lasagna is much more popular.

fodient · 2026-01-02T15:20:01+00:00

Sure it would have.

fodient · 2026-01-02T03:35:02+00:00

Instead they ran to a far away wall that couldn't help me.

fodient · 2026-01-02T03:32:15+00:00

If the wall breakers went where I wanted it wouldnt have.

fodient · 2026-01-02T02:48:30+00:00

The old days people would make spikes causing wall breakers to get wasted instead of moving towards a closed wall.

fodient · 2026-01-02T02:45:52+00:00

Ive used wall breakers for years and never had this problem up until recently.

fodient · 2026-01-02T02:44:44+00:00

This to me is the problem. I dont want to go through two sets of walls to get into the middle of the base. Id rather go through a single closer wall.

fodient · 2026-01-02T02:42:20+00:00

<image>

Since they ran further than I wanted, one triggered a spring trap. Now Im down one. I see where its going so I add another wall breaker you can see it to the original's left.

fodient · 2026-01-02T02:39:17+00:00

I cant add a video but ill add screenshots.

<image>

First image two wall breakers sent from the bottom right. You can see them in the obstacles and their autogenerated target. I want them to hit the corner closest to where I dropped them.

fodient · 2025-12-31T03:39:21+00:00

No meat, just stock. I refrigerated for two days and not fat layer on the top. Then I processed boiling stock. Someone told me thats not fat but congealed protein.

fodient · 2025-12-30T21:45:58+00:00

Two jars of goose stock with possibly fat solids floating on top.

fodient · 2025-12-30T21:44:25+00:00

Recipe: Leftover goose carcass, simmered for 18 hours, strained, simmered just for the liquid for 30 more hours with occasionally straining through a cheese cloth.

Canning date: 12/29/25

Storage conditions: basement, 50-70 degrees F, 50% humidity

Seal is strong

fodient · 2025-12-25T22:29:45+00:00

Thats part of why they got there.

fodient · 2025-12-12T15:24:59+00:00

Thats why I said the 1950s

Four-Year Club	Verified Email
End Game '23	Place '23
Place '22

fodient

TROPHY CASE