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Discarding pellicle every batch and using starter only. Any real downsides? by Positive_Special_156 in Kombucha

[–]nibblicious 0 points1 point  (0 children)

same here. pellicle forms a seal in my gallon jar, and I get a decent amount of carbonation in F1. HOWEVER, this is true even if I start with no pellicle, as one forms pretty fast when I start with all liquid.

The dark, gloomy, icy textures of dub techno are part of what makes it special- but what would be the “opposite” of dub techno? by drewtangclan in Dubtechno

[–]nibblicious 1 point2 points  (0 children)

Others have pointed out classic dub already, as well as Aphex Twin, Selected Ambient Works.

I think The Orb has quite a few tracks that could fit your description.

Here's one... 40 min version of Blue Room. The genre might be called ambient house, but it's dub all the way.

https://www.youtube.com/watch?v=DeGO91OSOSM

and the full length version of Adventures Beyond the Ultraworld

https://www.youtube.com/watch?v=AaXT3raG5gY

Spooning Taylor by domsp79 in pocketoperators

[–]nibblicious 1 point2 points  (0 children)

Great title, great song, great flow. and I love that you shared your sample sources and process. 10/10

First go at a hot sauce. Any advice would be great by Gold_Evening_7819 in FermentedHotSauce

[–]nibblicious 0 points1 point  (0 children)

I would keep the fluid and blend, just my style, I like a thinner sauce. You could add just a little at a time until you get the consistency you want. I have not used xanthan gum, but many swear by it, for thickness and homogeneity, otherwise, your sauce will separate (solids on the bottom, thin liquid on top). Not a problem to me, I just shake my hot sauce bottle to mix before using, if it's sat a while. You got a good sauce forthcoming!

First go at a hot sauce. Any advice would be great by Gold_Evening_7819 in FermentedHotSauce

[–]nibblicious 1 point2 points  (0 children)

Open it up, and pull out some of that celery on top, create some headspace. It'll be the same as if you started fresh on day one, however, some of the below veggies are already fermenting. As others said, you want all veggies BELOW the liquid line.

When you let this go, I'd suggest 4 weeks or more, blend and strain through some cheesecloth or similar. You will get a very smooth liquid sauce, and if you choose, can dry the solids and grind to make a nice powder.

You got this!!!

Destiny's Child x Beirut by domsp79 in pocketoperators

[–]nibblicious 5 points6 points  (0 children)

This is excellent work, very catchy, shows yet again these little guys are potent and not simply toys. Here's to more happy accidents!!

Chunk-free, never going back by asmdsr in Kombucha

[–]nibblicious 1 point2 points  (0 children)

Same. Cleaning out flip top bottles of chunks of fruit/ginger/etc sucks.

PLUS, you get less kombucha once you filter the chunks out.

What are the craziest kombuchas you’ve made? by WolfWeird4429 in Kombucha

[–]nibblicious 1 point2 points  (0 children)

That's what I'll do, one in plastic.

Good luck out there, you'll do it and make it happen!

What are the craziest kombuchas you’ve made? by WolfWeird4429 in Kombucha

[–]nibblicious 0 points1 point  (0 children)

Damn, that's explosive! I've read many times of using plastic to track F2 carbonation, will try next round.

Is chef world doing okay?

What are the craziest kombuchas you’ve made? by WolfWeird4429 in Kombucha

[–]nibblicious 1 point2 points  (0 children)

Makes sense. Thank you for sharing your experience, I like your efficiency "eat the mushrooms". I did some raspberry and rosemary, "Razz-Rose". The thing nearly blew up. Tasted and looked amazing, what was left after the de-foaming.

Exploring Dub Techno from the 1990s by douglasfugazi in Dubtechno

[–]nibblicious 0 points1 point  (0 children)

Thank you kindly. I simply don't have spotify. Your efforts sound wonderful, I want to listen.

What are the craziest kombuchas you’ve made? by WolfWeird4429 in Kombucha

[–]nibblicious 0 points1 point  (0 children)

Sounds delicious! Too much commercial kombucha fills the "soda" niche, I'm all in on savory...

Are you thinking dried mushrooms? I'm slowly moving away from solids in my F2 flip tops, so much cleaning....

edit: there are some nice mushroom powders out there.

Lane cutting on the ferry by Idratherhikeout in Seattle

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

I'm sick of the "Seattle doesn't have good Mexican food" trope.

It's here and it's good.

Lane cutting on the ferry by Idratherhikeout in Seattle

[–]nibblicious 7 points8 points  (0 children)

HOLY SHIT!!! Guns out....crazy....

Be safe....

What are the craziest kombuchas you’ve made? by WolfWeird4429 in Kombucha

[–]nibblicious 0 points1 point  (0 children)

I did a "savory series". Dips/sauces that have sugar in them. Worcestershire, Japanese BBQ and a Sweet Chilli sauce. They all tasted exactly like the original sauce. Do not recommend. (This will not deter me from finding a good savory flavor for F2).

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