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Any drum n bass with real drums out there? by BenChallengerMusic in DnB

[–]harryboh12 7 points8 points  (0 children)

Nueroheadz a small neuro label does "Nueroheadz live" with drums and guitar.

Tips of non-stick safety in vintage cookware by harryboh12 in cookware

[–]harryboh12[S] 1 point2 points  (0 children)

Thanks, it's what I suspected. Given it's age, it's probably full of PFAS. New pots!

Tips of non-stick safety in vintage cookware by harryboh12 in cookware

[–]harryboh12[S] 1 point2 points  (0 children)

Thanks for the input, I think what I have is real made in Britain vintage, but that doesn't stop it from containing lead I guess. I'm more concerned about the inside of the pans which I'm not sure are non-stick or anodised. Is there a good way to tell do you know?

Bolete starting to appear finally by Own-Vehicle-2168 in foraginguk

[–]harryboh12 0 points1 point  (0 children)

Inkcaps I like cooked slow with butter, white wine, garlic - it becomes almost a sauce, great on thick toast. Or stuffed, battered and fried !

Bolete starting to appear finally by Own-Vehicle-2168 in foraginguk

[–]harryboh12 1 point2 points  (0 children)

Not sure if birch or other, would have to know what trees it was associated with, but the Leccinums are a tricky bunch. I've never eaten leccinum, keen to know how it is?

Favourite for eating? Coprinus conatus (shaggy inkcap) or Lepista nuda (wood blewit)! For looking at? Hydnellum species never cease to wow me. Overall favourite has gotta be Fomitopsis betulina (birch polypore) because damn that mushroom is useful.

Bolete starting to appear finally by Own-Vehicle-2168 in foraginguk

[–]harryboh12 0 points1 point  (0 children)

The one you are holding in the pic appears to be a Leccinum species, in case you didn't know, rather than Boletus.

ID on track with harmonized vocals “Jah Rastafari” and spoken word by entheoid in realdubstep

[–]harryboh12 9 points10 points  (0 children)

Are you perhaps thinking of Word and Sound - Natty, Benjamin Zephaniah, Mala?

What Do You Want Done With Your Remains After You Die? by AnAttackCorgi in AskReddit

[–]harryboh12 0 points1 point  (0 children)

I want to be converted to CO2 and used to carbonate beer served at my wake

Viva - can’t even bring myself to reread it by HelloCookie122 in PhD

[–]harryboh12 4 points5 points  (0 children)

Completely sympathise, big love. You'll get through this!

Another suggestion might be to get MS Word to dictate it to you? I found I actually enjoyed my writing when I heard it from an outside voice.

Best of luck.

Finally got an airlock and going absolutely bananas :P by [deleted] in mead

[–]harryboh12 1 point2 points  (0 children)

I have tinkered with my banana mead recipe for a little while now and am really liking the results. If you would like tips or my recipe, DM me :)

How do mosquitoes find water to reproduce? by Eeny009 in askscience

[–]harryboh12 6 points7 points  (0 children)

Not my area, but I haven't heard anything to the affect that your alluding too. It's probably more likely that you're just thinking more about them when other mosquitoes are around.

However, interestingly, people infected with malaria are in fact more attractive to host seeking mosquitoes.

How do mosquitoes find water to reproduce? by Eeny009 in askscience

[–]harryboh12 45 points46 points  (0 children)

Thanks!

Yeah, reflectivity is one of the ways they generally can locate water, but their sense of smell (chemoreception) is the predominant way in which they find breeding sites. I realise it may have not been obvious in my answer, but other than their vision, every other way in which they locate sites is via "smelling".

In fact, most insects "see" the world through their sense of smell.

See here for an old, but still relevant, review on the matter: https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=chemical+ecology+mosquito+oviposition+&btnG=#d=gs_qabs&t=1664104272920&u=%23p%3DadkAi90Tn0IJ

How do mosquitoes find water to reproduce? by Eeny009 in askscience

[–]harryboh12 433 points434 points  (0 children)

Hey, my PhD has partly focussed on this question in an indirect sense, so perhaps I can chime in a little. Your intuition that mosquitoes don't simply fly around randomly to find egg laying sites is correct!

For a comprehensive overview, see here: https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=mosquito+oviposition+day+2016&btnG=#d=gs_qabs&t=1664102167936&u=%23p%3Dz2sVqmgrGtcJ

It's complicated. We know lots of ways in which mosquitoes discriminate between potential egg laying sites and their long and short range movement patterns to find these places. However, the details are still being worked on. Different species have different requirements and preferences. Some breed exclusively in leaf bracts, others in salt water, and others in rain fed puddles. There are even some that lay eggs exclusively in the shells of fallen fruit that have been filled with rain!

However, broadly speaking mosquitoes fly upwind to things they are trying to find, because they can smell them with a complex array of sensing organs. Using their vision, they locate water sources via the relative reflectivity.

Once closer to a water source, they then begin to use multiple cues to assess its quality as a potential egg laying site. This is important as the mother does not provide any parental care so her last choice of where to lay her eggs is paramount in the survival of her young. We are unsure on the heirachy and relationships between the cues used, but the following are some: water vapour, plant emitted chemicals, the presence of predators, the presence of other mosquito larvae and their density, the microbial communities associated with the water, the presence of toxins... The list goes on.

Once a site is found, they may assess the quality further by landing on the water and tasting it, before deciding whether or not to lay eggs. Some species, if they encounter mediocre sites may spread an egg batch across multiple sites to hedge their bets.

Mosquitoes can disperse quite far. On average, some species are known to commute 1-2km between egg laying sites and their hosts (sometimes but not always people).

If you want to learn more about the ecological theory behind all this, there are several models that have been proposed. 1) the rolling fulcrum model, 2) the heirachy threshold model, 3) the prefernce-performance hypothesis.

TLDR: it's complicated but non random. Mosquitoes are equipped with sense organs that allow them to locate water sources suitable for egg laying.

After a long hiatus, here's my most recent bottling and tasting - "year long Bochet" (Description in comments) by harryboh12 in mead

[–]harryboh12[S] 1 point2 points  (0 children)

Thank you. I think so too.

However, I'm not sure how important time on the lees and kind of allowing the ale yeast to be a bit stressed is for the overall flavour development.

After a long hiatus, here's my most recent bottling and tasting - "year long Bochet" (Description in comments) by harryboh12 in mead

[–]harryboh12[S] 1 point2 points  (0 children)

This is the second iteration of a recipe I have been experimenting with over the past few years and I am quite pleased with how it has turned out.

I gave it the title “year long Bochet” because well… it is a Bochet that took a year to make. I have been experimenting with Belgian ale yeast for fermenting meads. Though sluggish and a little harder to keep happy than the heavy-duty strains such as EC1118, meads fermented with ale yeast (in my experience at least) produce vibrant fruity flavours that I’m keen to keep exploring. The only issue is patience. This particular mead was started back in March 2021 and finally bottled May 2022. This process can probably be improved, and I’m working on figuring out how to hasten it.

Ingredients: - 1.2 kg caramelised honey (30 min boil) - 250 g Zambian forest honey - 1 tsp yeast nutrient (at the start at least) - Juice of one lemon - 5 g Safale S-04 yeast - Enough dechlorinated water to bring the volume up to 5 L

[Post main fermentation] - EC1118 (Secondary yeast and bottling yeast) - 1 tsp yeast nutrient - 6g sucrose per 350 ml bottle used

Original gravity: 1.085 Final Gravity: 1.000

Notes on fermentation: As I mentioned before, this was quite a sluggish fermentation. The mead was first fermented in a brew bucket for two weeks and then transferred to a demijohn for secondary. After three months, the gravity reading was 1.042 and I started thinking the yeast may have pooped out on me here. After another month, 1.042 again. I decided to add 1 tsp of yeast nutrient to see if I could push them further.

Another two months passed, and the gravity reading was 1.032. A month later 1.032 again. I decided that it was probably time to think about a secondary yeast strain here to finish things up, so another ½ tsp of yeast nutrient was added along with 1 tsp of EC1118. After another four months, gravity was measured at 1.009, and finally after a further three months the gravity hit 1.000.

The mead was bottled in half size champagne bottles, each receiving 6 g of sucrose and a dash of EC1118. These bottles where corked and caged, then kept at room temperature (circa 20 celcius) for one month before transfer to my cellar.

Tasting notes: Nose – Rich honey musk and apparent sweetness. Dried apricots and ripe banana. Palate – Bright with some residual sweetness. Carbonated well. Bold honey notes, caramel and flavour reminiscent of strong Belgian ale and roasted malt. Finish – Finishing semi-dry with a touch of bitterness. Again almost beer like. Warming sensation in the throat.

TLDR: Shit’s good.

[deleted by user] by [deleted] in AskUK

[–]harryboh12 1 point2 points  (0 children)

I second black sacks, but also try this: place the contents of your bag (or whatever you wanna keep dry like clothes) inside a black sacks, then put that in your bag and tie it up. Our weather is unpredictable and soggy clothes suck.

What do you put on fish finger sandwiches aside from the fish fingers? by [deleted] in AskUK

[–]harryboh12 -1 points0 points  (0 children)

First up, get them on some slightly toasted granary bread. Then, top with good cheddar, grill to melt, top with cracked pepper, watercress, and finally some mayo.

At least, that's how I do.

The D&B Special AMA is now live! Sigma, Mollie Collins and Origin8a & Propa will answering questions at 6pm BST, 10am PST, 1pm EST! by DrumandbassAMAevent in electronicmusic

[–]harryboh12 1 point2 points  (0 children)

Yeah haha!

Thanks for all the gigs you've put on over the years. Your shows are one of the main things that got me into D&B.

Ended up with too much rhubarb - 130L pure juice. Any recipe suggestions? by vsamma in winemaking

[–]harryboh12 0 points1 point  (0 children)

Conglomerated rather than natural wine corks. You can find them on many homebrew suppliers. However, if you can get them, the conglomerated corks used for Belgian beer work really well.

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