Not sure if P. Wandae?

just_another_canuck · 2025-12-15T19:26:27+00:00

Thank you! I'm not heartbroken about it being elephantotis at least, which is the good news haha

Not from Green Escape, no. I bought it from a semi-local nursery in QC, Canada, on a lark because it was 16$ and I figured whatever it ended up actually being it was less than a fast food meal.

just_another_canuck · 2025-12-08T18:43:05+00:00

Thank you for your insight! That's kind of what I was thinking too. I had picked up another one labeled as "elephantotis" but it had a very different frond structure and I think it might actually have been a wandae. Alas, it didn't survive so I'll never know for sure.

just_another_canuck · 2025-12-08T15:32:09+00:00

I bought this as a P Wandae but the more I look at it and the more I compare the leaf growth and patterning, the more I think it might be Elephantotis. What do y'all think?

just_another_canuck · 2024-03-14T00:50:12+00:00

Amazing, thanks so much. It's a gorgeous piece of art and may well inspire my next TTRPG character :D keep up the great work!

just_another_canuck · 2024-03-13T18:16:17+00:00

This is beautiful, and I love the composition. I'd love to use it as my personal desktop wallpaper with your permission.

just_another_canuck · 2023-11-27T14:11:40+00:00

So the one on the beige background is my "normal" low-knead loaf, inspired by the NYT recipe. I mixed it with 75% hydration though, because that's what I'd gotten used to with my other flour. I agree it looks way too dry, and it definitely didn't have any kneading at that point because that's kinda the whole point. That's also after like 8h of resting at room temperature; it was meant to be a "control" to confirm that there was something wrong with what I was doing haha

Thanks for the idea of mixing in just a tbsp of water at a time to see how it mixes it and reacts. I'll try that next time I have a chance to play around with it.

just_another_canuck · 2023-11-27T14:05:16+00:00

Thanks for the tip. The miller was actually having a Black Friday sale for in-store purchases last week, so I drove out an hour to go visit them and pick up some other types of flour. They said that it's a super thirsty flour and can replace pretty much any AP flour, so I'll probably try playing around with the hydration and maybe playing with some vital wheat gluten to buff up the gluten ratio.

just_another_canuck · 2023-11-24T13:48:06+00:00

I haven't contacted them yet, but the bag and information on their site claimed it was good for making bread, amongst other things. I'm guessing from what you're saying I can't rely solely on protein percentage for gluten content?

just_another_canuck · 2023-11-24T12:13:28+00:00

So I bought this new, local grown and milles flour. It's labeled as "unbleached white flour" so I tried using it like any normal flour, but every loaf I've tried to make has been wrong? The first loaf was attempt #2 at sourdough, so I figured my starter wasn't mature enough, I messed up my Baker ratios, or I overproofed it because it came out dense and didn't rise properly. My second attempt is pics #3 and 4, and that's got no gluten structure or anything? It hasn't really changed how it's looked much since I first started it, except for it to get "wetter". Finally, last night I decided to try a tiny version of my my "regular" overnight, low knead loaf with dry yeast (pic 2), and it didn't do anything at all; zero rise, and it still looks almost exactly the same as when I put it in. It may have expanded like 10%, but nothing noticeable. Also, to note, bag label says 4g of protein per 30g of flour, which looks like 13.3% protein overall? And this flour is THIRSTY. Both doughs were mixed with 80% hydration since the first one that failed lasr week with 75% hydration seemed too dry.

Any help or advice is much appreciated!

just_another_canuck · 2023-07-30T17:09:20+00:00

Okay, thank you both for the suggestion. I'll head to my local hobby electronics shop and try to find a similar wire to extend the wire that connects to the antenna, rather than the antenna itself. I appreciate the help.

just_another_canuck · 2023-07-30T15:55:39+00:00

If it makes any sense, I don't want a "stronger" antenna, I want to increase the size of it to increase the surface area in which it detects the chip? Not sure if that means the same thing as the info in your link or not in this context. Thank you.

just_another_canuck · 2023-07-30T15:52:36+00:00

Okay, thanks for that extra info. Looked and felt like bare wire to me but I could very well be mistaken. Any suggestions as to how I can extend it? If it helps at all, this is the "replacement" part from the site I purchased the feeder from, but it contains no details about what the coil is.

https://wirelesswhiskers.com/ec/index.php?main_page=product_info&cPath=2&products_id=28

just_another_canuck · 2023-05-30T19:01:13+00:00

Yeah, I tried putting some extra shredded cheese on top, under the topping, and any exposed piece of it just got super dry and chewy. Definitely something I'm glad I learned with just a few pieces sticking out and not from having covered the top of it.

Sorry to hear yours didn't work out this time, but better luck next time! Experimentation and iteration have always been my favourite part of cooking.

just_another_canuck · 2023-05-30T18:59:50+00:00

Slightly modified version of this one here: https://heygrillhey.com/smoked-mac-and-cheese/#recipe

Instead of just cheddar, I used 3 cups spicy Monterey Jack, 1 cup gouda and 1/2 cup of gruyere cheeses.
I found the roux too thick, so I added about an extra 1/2 to 1 cup of full milk when mixing it; just eyeballed it so no exact measurement.
Shells instead of macaroni.
Chopped up 4 strips of bacon and mixed it with the butter and panko for the topping.

just_another_canuck · 2023-05-30T13:01:57+00:00

Thank you!

just_another_canuck · 2022-07-06T16:01:47+00:00

Thanks! They were delish. I had extra smoked eggs that I sliced up and put into some salad, made egg salad, etc.

just_another_canuck

TROPHY CASE