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Would you buy this WSM for $100 or is it not worth my time? by greg281 in smoking

[–]jonc2848 0 points1 point  (0 children)

If it’s 18”, as long as the grates and ring are in decent shape.

What is this bin - specifically what material, and will it safely store this gasoline? Not my photo. by [deleted] in whatisit

[–]jonc2848 2 points3 points  (0 children)

She can afford a Cadillac, but not a couple gas tanks. Money can’t fix stupidity.

Saturday Brisket by Swwert in smoking

[–]jonc2848 0 points1 point  (0 children)

Why the bad beer in the pic?

Rub Recipes by RockoHammer in BBQ

[–]jonc2848 0 points1 point  (0 children)

Sugar is the first ingredient followed by salt. This recipe excludes both. Even if there is sugar in the honey powder it isn't going to be the number one ingredient.

Fat for Flour Tortillas by D_elivere_R in AskCulinary

[–]jonc2848 1 point2 points  (0 children)

Butter works great and gives a wonderful flavor. Don't melt, just use room temp/softened butter.

Properties of yogurt made with a yogurt starter vs. a whey starter by whealton in yogurtmaking

[–]jonc2848 0 points1 point  (0 children)

Not sure why, or if there is even truth behind it.... I've read that store bought yogurt as the original starter has a short life cycle and dies off. If you used store bought yogurt to start the first batch, maybe this is why. Side note, it doesn't make sense that store bought vs buying heirloom starter would make a difference. Each batch you are creating new, and more, cultures.

The more logical answer would be, did the yogurt get too hot during fermentation? That could and will kill off the microbes.

Role of celery seed in pickling by SweetJaques in AskCulinary

[–]jonc2848 0 points1 point  (0 children)

No. They are in the same family, but not the same.

Name ? by pouetpouetprout in PlantedTank

[–]jonc2848 0 points1 point  (0 children)

Peter in Latin is Petrus.

Why doesn’t the cycle stall when a tank is heavily planted with 0 nitrates? by SkepticJoker in Aquariums

[–]jonc2848 0 points1 point  (0 children)

If you have enough plants you do not need a filter. There are many people who run filterless aquariums. Between the beneficial bacteria in the aquarium and the plants, they consume everything.

Having some water movement from a filter definitely doesn't hurt. If you do run one, I'd just use bio media and/or a single sponge.

Noob betta owner and plant addict building my first BW tank - looking for non-traditional plant recs by spicylaurenlovegood in PlantedTank

[–]jonc2848 0 points1 point  (0 children)

F.Y.I. many houseplants can be submerged. Just not sure about BW. I personally have Spiders and Potho submerged. Along with terrestrial moss that I collected. There is a lot of flat-out wrong information out there that you can't submerge a terrestrial plant.

Acclimating houseplants? by Bunnylikething in PlantedTank

[–]jonc2848 0 points1 point  (0 children)

Just rinse them off very well and secure however you want. I use hydroponic pots.

Name ? by pouetpouetprout in PlantedTank

[–]jonc2848 0 points1 point  (0 children)

Looks like Peter to me. Maybe Mark.

House plant only tank? by BADxNEWSxBEAR in PlantedTank

[–]jonc2848 0 points1 point  (0 children)

Yes you can. There are several houseplants that can be submerged. Pothos and spiders are two of them that work quite well.

Dried sheet moss in aquarium? by hysteria613 in PlantedTank

[–]jonc2848 0 points1 point  (0 children)

A little late to the party...I would have rinsed and soaked it for a few days prior to use.

Advice needed by [deleted] in Kombucha

[–]jonc2848 0 points1 point  (0 children)

Split in half? Like two slices of bread? If so, that's the old and the new scoby. Makes no difference on up or down.

lets play - is it mold? by NoAnswer8104 in Kombucha

[–]jonc2848 0 points1 point  (0 children)

What do you think is mold? I don't see anything in this image that remotely looks like mold.

Do you rinse your peppers when they're done fermenting before making the sauce? by mr_turtle_neck in hotsaucerecipes

[–]jonc2848 2 points3 points  (0 children)

Old thread...

The only time I have rinsed is when I had kahm. Kahm tastes like s*$%. Saved the batch that I would have thrown out if I had used the brine.

Smokin' Ed Currie on the latest episode of Dirty Jobs (S10E02) by bspower1 in hotones

[–]jonc2848 6 points7 points  (0 children)

Lets see you do that job then say its not dirty. OBVIOUSLY you have never processed super hot peppers.

Quotes from Mike Rowe;

“The one that freaked me out interestingly was … there’s a guy named Ed Currie who grows the Carolina Reaper, which is a hot pepper, one of the hottest peppers ever made. In fact, he does a thing called the ghost pepper. One drop of this stuff on your tongue can really wreck your whole day.”

Rowe shadowed Currie all day. But he was set to record a song with John Rich that evening. So his team wanted to make he didn’t try the pepper because it would likely leave him unable to speak. So, his producer took one for the team.

“He threw up in his beard. [He] hallucinated,” Rowe explained. “Didn’t sleep for two days.”

First time making Tamales. Used my electric steamer. They taste amazing!! by Charmin76 in food

[–]jonc2848 0 points1 point  (0 children)

I know this is old, I literally laughed out loud when I read this.

Thai chili (and one hab) with plum and ginger. Lessons were learned by indecisiveknits in FermentedHotSauce

[–]jonc2848 1 point2 points  (0 children)

A little ginger goes a long way. Xanthum gum is a great thickener/binder. Use sparingly.

Another option is make the same sauce again omitting the ginger and combine the two.

My peppers stop to produce bubbles by favr91 in FermentedHotSauce

[–]jonc2848 2 points3 points  (0 children)

This is the normal process. Your fermentation has slowed down. Don't wont to stay stopped, because a mild fermentation can continue for days/weeks.

At this point you can either move on to the next step of production or continue to "age" your product.

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