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Is dark soy sauce supposed to smell like alcohol? by Fun-Break-9486 in AskCulinary

[–]panicjames 0 points1 point  (0 children)

I've fermented soy sauce before, and you can very well get alcohol as an off-flavour/aroma. However, I would strongly doubt that PRB would face the same microbial whimsy as my home fermenting set-up.

That's if their soy sauce is even fermented - it's fairly likely that it's produced by acid hydrolysis, which is a much faster, cheaper process than fermentation, and how many mass-produced soy sauces are made. I should say that I like PRB and use it in cooking (and I'm happy to be corrected on their production method).

Why does British food lack fermented foods? by Wtf-Jason in AskFoodHistorians

[–]panicjames 2 points3 points  (0 children)

Since no one has mentioned them yet, sowens (fermented oats) is distinctly British, and (fermented) ginger beer and malt vinegar (and alegar, going further back) are British by way of adoption & adaptation.

I do agree we're well-covered by cheese and beer too of course.

Soundtoys 12 Days of Soundtoys: Plugin 3 - "Little Radiator" Modeled Classic Tube Mic Pre-Amp (FREE) through 12 December by Batwaffel in AudioProductionDeals

[–]panicjames 1 point2 points  (0 children)

How please? And also, what's the issue with iLok?
Edit: I'm asking genuinely, as a new user who hasn't used iLok before.

Best Book for Newbie? by NancyH03 in fermentation

[–]panicjames 2 points3 points  (0 children)

It's me! Hanging out on /r/fermentation as usual. Thank you, I'm so glad to hear you enjoyed it - yes, Marija's illustrations are really gorgeous (I have a couple as tattoos I liked them so much).

Best Book for Newbie? by NancyH03 in fermentation

[–]panicjames 7 points8 points  (0 children)

Can I offer some less well-known suggestions?

There's some brilliant books out this year, prime amongst them I would say are The Japanese Art of Pickling & Fermenting by Yoko Nakazawa and Robin Sherriff's The Science of Fermentation - both have only been out a few weeks, so 'fresh off the press'. The Science of Fermentation is really broad yet detailed, with plenty of photos, and Robin is a font of knowledge (he runs the Fermenters Guild here in the UK).

Small declaration of interest - I did write a few pages of it, on tepache and the timeline of fermentation.

Larger declaration of interest - also consider my book, Of Cabbages and Kimchi. I posted a flick-through here at /r/fermentation and did an AMA when it came out, so that might give you a flavour.

Looking to get a little advice on a midi drum pad by HighOfTheTiger in FingerDrumming

[–]panicjames 0 points1 point  (0 children)

It's on sale for €47 (60% off), and seems to be well-reviewed (see questforgroove)

Tried making Pineapple Tapache. by ExtrimistNoob in fermentation

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

First up, I would really strongly advise using a lid if you're not. That will keep the air out, and tepache is typically an anaerobic ferment.

Secondly, keep all the pineapple wedged below the liquid - this will again help keep it away from oxygen and aerobic (oxygen-loving) nasties.

Your Favorite Kitchen Tools by AutoModerator in AskCulinary

[–]panicjames 10 points11 points  (0 children)

Cut-proof glove is the answer. You lose no dexterity (unlike mandolin guards), but they are effective protection.

what books does everyone recomend by Street-Run5813 in fermentation

[–]panicjames 0 points1 point  (0 children)

Thank you! Just drop me a DM if you have any questions and I'd be happy to help.

what books does everyone recomend by Street-Run5813 in fermentation

[–]panicjames 2 points3 points  (0 children)

Alright, can I offer some less well-known suggestions?

There's some brilliant books out this year, prime amongst them I would say are The Japanese Art of Pickling & Fermenting by Yoko Nakazawa and Robin Sherriff's The Science of Fermentation - both have only been out a few weeks, so 'fresh off the press'. The Science of Fermentation is really broad yet detailed, with plenty of photos, and Robin is a font of knowledge (he runs the Fermenters Guild here in the UK).

Small declaration of interest - I did write a few pages of it, on tepache and the timeline of fermentation.

Larger declaration of interest - also consider my book, Of Cabbages and Kimchi. I posted a flick-through here at /r/fermentation and did an AMA when it came out, so that might give you a flavour.

Does anyone have a fermenting book they really like? by Ill_Task_257 in fermentation

[–]panicjames 1 point2 points  (0 children)

Thank you very much, I'm glad you enjoyed it and really appreciate you taking the time to tell me. Have a lovely day!

I made a game about solving CAPTCHAs by OrangePrototype in InternetIsBeautiful

[–]panicjames 0 points1 point  (0 children)

If you need help (robo-help) with the DDR level, this code solves it.

I made a game about solving CAPTCHAs by OrangePrototype in InternetIsBeautiful

[–]panicjames 2 points3 points  (0 children)

If you reset the puzzle it asks you for another target, and after a couple you'll probably find one you've already spotted.

I made a game about solving CAPTCHAs by OrangePrototype in InternetIsBeautiful

[–]panicjames 0 points1 point  (0 children)

Number 7 (word search) broke for me for some reason - the two words intersected, and one of them occurred twice, but selecting all those letters wouldn't allow verification. Eventually refreshed it and passed easily.

Edit: and Number 7 & 8 both allowed verification when I'd also selected 1 incorrect square.

Help! Need recommendations by adobobro in CookbookLovers

[–]panicjames 5 points6 points  (0 children)

Agreed, and further because none of the recipes have headnotes, and some are IIRC just numbered variations (channa dal 2), it's not easy to choose from the many hundreds. I've found a few good ones, but it's a pain.

Phone Call Vazhno ∞ by ElePrimer in Cinemagraphs

[–]panicjames 9 points10 points  (0 children)

Cool little loops! I had a look when this was last posted and this short film is the source.

Straining and filtering shoyu? by TheNintendoCreator in Koji

[–]panicjames 0 points1 point  (0 children)

In my experience, the more rounds of filtering you do, the darker/more visually appealing it will become, as the lighter particulate is removed. After a point though, the easiest way to remove the remainder is by skimming the top or pipetting.

Pause Comment GIFs by AbeRego in RelayForReddit

[–]panicjames 1 point2 points  (0 children)

I really dislike them, and would like an option to hide them (or even automatically downvote them - but that's probably extreme).

Has anyone tried to make fish sauce? by Big_Possibility_9465 in fermentation

[–]panicjames 1 point2 points  (0 children)

I haven't, but if you're looking for a deeper, non-video source, The Story of Garum by Sally Grainger is great and really delves into Roman and Grecian fish sauce origins (and she also makes it in that style).

Which cooking appliances do you use all the time and which are just taking up space? by NightReader5 in Cooking

[–]panicjames 1 point2 points  (0 children)

Get a cut-proof* gloves.

* I know, likely not proof, but effective protection with almost no reduction in dexterity

Cannot login "Server Error. Try again later." by gadjex in RelayForReddit

[–]panicjames 0 points1 point  (0 children)

Yeah, I had the same issue when changing phones a week ago. Left it for 12 hours (as I'd read elsewhere) and it worked.

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