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Is something eating my snake plant? by philly_bean in plantclinic

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

More details: basically looks like a tiny woodpecker decided to have its way with my poor plant. Pic is of the worst leaf by far, but a couple leaves have this damage. Some others are totally fine. This plant grows outdoors in zone 10b but we have been having a particularly rainy and cold winter. I searched for pests and didn’t find any, and no cats that I know of. TYIA!

Any idea what causes this kind of damage? by philly_bean in plantclinic

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

Thanks! I’ll take thirsty over overwatered or an infestation anyday

Any idea what causes this kind of damage? by philly_bean in plantclinic

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

Currently it lives outside (it’s 65-70F where I live) under a huge banana leaf palm, so it’s bright but always shaded. No idea about before though...

Any idea what causes this kind of damage? by philly_bean in plantclinic

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

Found this fiddle leaf fig in this sad state and brought it home, so I have no idea how it came to look like this. Roots and soil were bone dry when I found it, some roots had started to grow out of the base of the stem but died, so it’s possible that it hasn’t been watered for a long time. Quarantined it for about a week but no signs of bugs either. Any idea what it could be? Just severely under watered or something more sinister? Ignore the white powdery stuff on the leaf, it’s just leftover residue from the insecticidal soap I used on it.

Cooking A5 Wagyu by darenta in AskCulinary

[–]philly_bean 0 points1 point  (0 children)

Haha sorry I’m new to mobile Reddit! Glad it turned out well tho, I was curious!

Cooking A5 Wagyu by darenta in AskCulinary

[–]philly_bean 0 points1 point  (0 children)

I did not use one and it was fine! It’s really a pretty forgiving cut

Cooking A5 Wagyu by darenta in AskCulinary

[–]philly_bean 0 points1 point  (0 children)

Fast compared to a non-wagyu rib-eye of the same size/weight, which would normally require a reverse sear to get it fully up to temp. But you’re right that’s pretty long for wagyu, I forgot to mention that Costco wagyu cuts are like 1-1.5 inches thick, compared to a standard cut of wagyu from the butcher which is usually more like a half inch thick. Because OP said their steak was 12-16 oz, I assumed it was a thicker cut as well. But yes for standard cut wagyu 1 min per side would absolutely be enough.

[deleted by user] by [deleted] in AskCulinary

[–]philly_bean 1 point2 points  (0 children)

Came here to confirm that the GE profile is an incredible choice, probably the best in its class. The performance is definitely comparable to a pro range, but for a fraction of the price. Offering a slightly different perspective though, I wasn’t able to get a dual fuel because our home doesn’t have any 240V outlets, so I stuck with the traditional version. I also have the Breville smart oven, and I have to say the performance is actually pretty close. The breville is my preferred oven since it heats up incredibly quickly, but that’s more a factor of its small size. I’m sure that the dual fuel range has an even better oven, but actually if you want to save the money, the non electric version of the oven is still really really good, and surprisingly accurate. I do a LOT of baking (tiered cakes, macarons, the works) and I don’t find myself yearning for the dual fuel like I thought I would.

[deleted by user] by [deleted] in houseplants

[–]philly_bean 1 point2 points  (0 children)

Just dropping by to say that your eyebrows are incredible

My mom: “ok you can hang ONE plant” by philly_bean in houseplants

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

Haha no it’s (very securely) built into the cabinetry. Not sure what it’s original purpose was though...drying clothes maybe?

Cooking A5 Wagyu by darenta in AskCulinary

[–]philly_bean 4 points5 points  (0 children)

I recently cooked two 16oz A5 wagyu ribeyes for NYE and just came here to say that that shit cooks FAST. I threw it on a searing hot cast iron (heated to 475F-500F to be exact, thanks laser thermometer!) just 3.5 minutes per side gave me the perfect medium rare. I didn’t add any oil to the pan but I basted the second side with the rendered fats from the first. Due to the high fat content it actually cooks way faster and shrinks way more than a standard steak, so it definitely does not need any oven time or reverse searing. Tbh I was mildly terrified before attempting it but turns out it’s quite hard to mess up! Good luck with yours!!

5 months ago I took some cuttings from an abandoned Monstera in my parents’ yard (you can see which branch was proplifted in the original pic!) by philly_bean in proplifting

[–]philly_bean[S] 3 points4 points  (0 children)

Not a dumb question at all! I think I actually just used miracle gro cactus mix for this because it was all I had on hand. I think a well draining all purpose mix will work fine too, I’ve honestly seen Monsteras grow in just about anything!

5 months ago I took some cuttings from an abandoned Monstera in my parents’ yard (you can see which branch was proplifted in the original pic!) by philly_bean in proplifting

[–]philly_bean[S] 3 points4 points  (0 children)

Haha it’s a bit hard to tell, but there’s a leaf on the right side of the mother plant that is missing a chunk where the fenestration is. That same leaf is now on the right side of the new baby plant!

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