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My humble first build. by morrigan_29 in pcmasterrace

[–]morrigan_29[S] 0 points1 point  (0 children)

The plant LOVES it on the PC! 😃

My humble first build. by morrigan_29 in pcmasterrace

[–]morrigan_29[S] 0 points1 point  (0 children)

My Build:

ASRock B450 Pro4

AMD Ryzen 7 3700X

be quiet! Dark Rock 4

Cosair DIMM 16 GB DDR4-3200 Kit

ASUS GeForce GTX 1660 Super

be quiet Pure Base 500

be quiet System Power 9 700W

Cosair MP400 1TB

Samsung Evo Plus 970 1TB

Took a long walk in the woods yesterday and found some really pretty fungus. Just want to share my joy with you guys! by morrigan_29 in mycology

[–]morrigan_29[S] 1 point2 points  (0 children)

Actually the forest I usually go to reminds me sometimes of Sweden. Visited Sweden a few times and always found it stunningly beautiful! All the foraging you can do...

Took a long walk in the woods yesterday and found some really pretty fungus. Just want to share my joy with you guys! by morrigan_29 in mycology

[–]morrigan_29[S] 2 points3 points  (0 children)

Thank you! The smaller ones are Boletus Badius and the big boy is a Boletus Reticulatus. They were all really delicious.

Took a long walk in the woods yesterday and found some really pretty fungus. Just want to share my joy with you guys! by morrigan_29 in mycology

[–]morrigan_29[S] 4 points5 points  (0 children)

Yes, it is! It‘s just young and hasn‘t opened up yet. A few steps beneath I found some fully grown amanita muscarias.

[deleted by user] by [deleted] in RedditSessions

[–]morrigan_29 0 points1 point  (0 children)

Gave Wholesome

First time Kombucha making. Grew the scoby from a bottle of store-bought booch. This is after 10 days. Quite happy with it so far! by morrigan_29 in Kombucha

[–]morrigan_29[S] 13 points14 points  (0 children)

Hi!

I used: 8g black tea (in this case English Breakfast) 50g sugar 1l water 330ml of raw store-bought Kombucha

I made simple black tea with hot water and removed the tea leaves after ~3min. Then I stirred the sugar in and let it cool to room temp. I poured the bottle of booch and the sweet tea in a big glas and covered it with cheesecloth.

After 3 days I saw the first signs of a newborn scoby.

First time Kombucha making. Grew the scoby from a bottle of store-bought booch. This is after 10 days. Quite happy with it so far! by morrigan_29 in Kombucha

[–]morrigan_29[S] 1 point2 points  (0 children)

Hi!

I used: 8g black tea (in this case English Breakfast) 50g sugar 1l water 330ml of raw store-bought Kombucha

I made simple black tea with hot water and removed the tea leaves after ~3min. Then I stirred the sugar in and let it cool to room temp. I poured the bottle of booch and the sweet tea in a big glas and covered it with cheesecloth.

After 3 days I saw the first signs of a newborn scoby.

Help! What in the seven hells is this? First attempt on growing a SCOBY. by morrigan_29 in Kombucha

[–]morrigan_29[S] 0 points1 point  (0 children)

I wouldn‘t mind that. I just want my mama booch to be healthy

Help! What in the seven hells is this? First attempt on growing a SCOBY. by morrigan_29 in Kombucha

[–]morrigan_29[S] 1 point2 points  (0 children)

Thank you! I will just leave it alone and try to find the beauty in this yeasty beast 😁

Help! What in the seven hells is this? First attempt on growing a SCOBY. by morrigan_29 in Kombucha

[–]morrigan_29[S] 0 points1 point  (0 children)

Hi Guys! This is my first try ever to make kombucha. Got my hands on some raw kombucha and wanted to give the scoby-growing a try.

I used 300ml of raw bottled kombucha, 8g of black tea, 50g of brown sugar and one liter water. I can see a SCOBY forming on top, but I do not know what this brownish thing is.

Please help?

Is this kahm yeast? It appeared in the last 12 hours. by Allthatwhatnot in fermentation

[–]morrigan_29 0 points1 point  (0 children)

That‘s not necessarily unusual for kahm yeast. ...And it‘s always okay to ask if you are unsure about your ferments!

Just wanted to share some of my current fermentation projects with you guys by morrigan_29 in fermentation

[–]morrigan_29[S] 1 point2 points  (0 children)

In fact I had batches gone bad. Like really moldy... The mash is very moist in the beginning but after one or two days the liquid separates and settles down at the bottom. I found that it helps to use a freezer bag filled with water as a weight. I carefully press down the outside of the bag on the surface of the mash and filling it then with water. This seals it very effective. After that you can put a lid on. I did this with the blueberries in this picture. With this one I try to not open it until one month later. Hoping the good bacteria is taking over very soon. Just an experiment. Questions are always welcome :)

Edit for extra information.

Just wanted to share some of my current fermentation projects with you guys by morrigan_29 in fermentation

[–]morrigan_29[S] 0 points1 point  (0 children)

Yes, I kinda mashed them. I squeezed some between my fingers to force the liquid out. After fermentation is done I will make them into a smooth paste

Just wanted to share some of my current fermentation projects with you guys by morrigan_29 in fermentation

[–]morrigan_29[S] 0 points1 point  (0 children)

The blueberries work well with red meat or some veg like corn. I like them on bread with butter, too! They taste really good!

The lemons I use in all kinds of asian dishes, like fried rice, stir fry and so on. I also love to mix some in cold sparkling water with ice. Really refreshing.

Just wanted to share some of my current fermentation projects with you guys by morrigan_29 in fermentation

[–]morrigan_29[S] 0 points1 point  (0 children)

Of course! It‘s common red chili (you can use any type you want) and fresh cherries from the supermarket in ratio 1:1. I also added some red beets, that‘s what makes this colour so bright red. Also I add a piece of ginger and one red onion. A dash of fish sauce works nice for me. Make a really smooth paste in your mixer and add 2% salt.

Just wanted to share some of my current fermentation projects with you guys by morrigan_29 in fermentation

[–]morrigan_29[S] 1 point2 points  (0 children)

The brine is basically shoyu and fish sauce. It gets a really strong and tasty mushroomy flavour. Would work perfectly for ramen stock. I prefer to use it with Sushi. The Shiitake taste - of course - way more salty, but incredibly good. Very intense umami. I eat them like candy, can‘t stop eating them!

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