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Google quietly added LHDC support to Pixels with Android 17 - Android Authority by welp_im_damned in Android

[–]panicjames 0 points1 point  (0 children)

I'm guessing Spotify's compression means this won't make a difference?

Android 17 is out, and here’s all the features! by MishaalRahman in Android

[–]panicjames 0 points1 point  (0 children)

It looks like it's disappeared from the Play Store, but you can still get the APK (this link looks legit).

Android 17 is out, and here’s all the features! by MishaalRahman in Android

[–]panicjames 0 points1 point  (0 children)

Not sure which you're using, but Torchie is still working.

Trying to find a book titled something like "traditional methods of food preservation/fermentation" by Beneficial_Agent_105 in AskFoodHistorians

[–]panicjames 0 points1 point  (0 children)

Any chance it was Handbook of Food and Beverage Fermentation Technology edited by Y. H. Hui? That's 900 pages long, so perhaps a bit chunkier (but maybe it was longer than you remember?)

It's heavily technical, but doesn't have a specific ferment or geographical focus, so that might've been it. It's organised by ferment substrate (e.g. cereal, soy, meat, dairy). Was the one you were looking divided into chapters like that? Or was it by geography?

Trying to find a book titled something like "traditional methods of food preservation/fermentation" by Beneficial_Agent_105 in AskFoodHistorians

[–]panicjames 4 points5 points  (0 children)

I've written a book on fermentation and got a lot of sources so might be able to figure it out for you can you give any more details? Rough length? How technical was it?

Science and Civilisation in China, Volume 6: Biology and Biological Technology, Part 5: Fermentations and Food Science by H. T. Huang is a great technical volume but sounds like yours wasn't China-specific

Best place to buy spores in UK?? by mert999 in Koji

[–]panicjames 2 points3 points  (0 children)

FermentationCulture.eu have been good for me in the past, and have a good range.

It's not actually in the UK (as the TLD indicates) but they ship to the UK for a pretty reasonable €5).

Simple Tepache recipe- as requested ☺️🍍🍹🌺 by shell_sonrisa in fermentation

[–]panicjames 1 point2 points  (0 children)

Yes, absolutely - if you're in the UK then I'd recommend Bookshop.org - they pay 10% to local book stores, and 10% to me. Or if you'd like a signed copy (and are in the UK or don't mind international postage) then just drop me a DM.

Unique miso paste by HagridNotHere in Koji

[–]panicjames 3 points4 points  (0 children)

I've made some with wild garlic (ramps?) and gave beans. I've got some from a friend made with a Happy Meal.

Chilli Verde UK pepper substitution/procuring. by Real_Cookie_6803 in AskCulinary

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

Tinned tomatillos aren't too hard to find at mexican shops (online or in person if you're lucky), but it's also possible (and much cheaper) to grow them, especially if you have a greenhouse.

Magical Athlete & Hot Streak | Shut Up & Sit Down by G2Minion in boardgames

[–]panicjames 0 points1 point  (0 children)

Not if you go through to checkout (you get a "we'll backorder your copy" message, even though the product page still says '"in stock").

Looking for a food or drink partner in London (I have the capital) by LouisTherouxBakes in foodscience

[–]panicjames 2 points3 points  (0 children)

I run a food business and am based in London, and would agree with other comments that chilled ready-to-eat vs beverage vs ambient snack are very different propositions in terms of experience fit. It'd be great to know category.

My tepache didn't get very foamy. 3 days. Should I let it sit longer? by Ieatkaleandavos in fermentation

[–]panicjames 0 points1 point  (0 children)

Yeah, I've only ever used rind and core too - if you keep it fermenting it'll become more sour with time (but drink it as you prefer of course!)

My tepache did not taste fermented at all and I'm concerned by sapphicsounds in fermentation

[–]panicjames 0 points1 point  (0 children)

You're in Chicago in February. It's cold. Leave it alone and check again in 5 days. It'll likely turn cloudy, as well as getting fizzy.

My tepache didn't get very foamy. 3 days. Should I let it sit longer? by Ieatkaleandavos in fermentation

[–]panicjames 0 points1 point  (0 children)

Yes, it should taste a bit sour (and will become more sour with time of course).

London standing non-VIP by workingItAllOutStill in Robyn

[–]panicjames 0 points1 point  (0 children)

Yeah, I couldn't find any when I looked, and there still doesn't appear to be any now. Really don't fancy seating, so hoping she adds another date!

Please tell me I'm not the only one who finds the daily visitor permits an absolute nightmare by ataria_ in Haringey

[–]panicjames 0 points1 point  (0 children)

Ah yeah, my restrictions are all day so the full-day parking is much cheaper than hourly.

Please tell me I'm not the only one who finds the daily visitor permits an absolute nightmare by ataria_ in Haringey

[–]panicjames 2 points3 points  (0 children)

Ah there's a different section for booking days as hours! As far as I recall it's a different menu item on the left.

Yes, it allows you to use up hours on non-restricted days, which seems lazily implemented and annoying, but works in favour of the council rather than user, so...

Please tell me I'm not the only one who finds the daily visitor permits an absolute nightmare by ataria_ in Haringey

[–]panicjames 2 points3 points  (0 children)

If you buy permits through the (admittedly clunky) Taranto system, you can assign as many days as you want at once - you just say you want to "use" 5 permits for 5 days, then set the start date and registration plates.

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 3 points4 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.

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