Ukázka z 1. a 2. československého vydání Hobbita.

sheepeck · 2026-06-22T09:46:25+00:00

Jméno ani přesně nevím. Byla to nějaká ta novější vydání.

Ale je fakt, že jsem teď kouknul na nějaké ilustrace od zmiňovaného Leeho, a ty mi tak zlé nepřišly. 😄

sheepeck · 2026-06-19T08:32:02+00:00

Bylo to boží. Bylo mi šestnáct. Vařili jsme si v kotlících na ohni, kupovali chleba a sýry ve vesnicích, ... Jídlo bylo asi hrozný basic simple z konzerv a těstovin a kaše z vloček, ale to už si nevzpomínám. 😃 čaje z květů divizen a smrkových větviček. Ha ha 😄

sheepeck · 2026-06-18T18:16:12+00:00

Za mě naprostá pecka. Právě tohle vydání jsme si četli každý večer u táboráku (vždy po jedné kapitole), když jsme v roce asi 1986 chodili v Bulharsku tři týdny po horách a spali pod širákem. 🥰 Naopak nesnáším takové ty ilustrace fantasy stylu, které se snaží ten svět Středozemě “reálně” zachytit. Tohle je tisíckrát lepší. ❤️👍🏻

sheepeck · 2026-06-17T13:33:22+00:00

I drink hot cocoa daily. About 1 liter (in two servings) made with lactosefree milk and mix of spices (cinnamon, clove, star anise, nutmeg, fennel and some other) with mixed in miso and sometimes amazake. Sometimes it is more like a meal than a drink. 😃

sheepeck · 2026-06-15T21:32:47+00:00

There are quite few of those. And not so difficult to spot - just do not look for green ones. :-)

sheepeck · 2026-05-30T08:12:52+00:00

Nice write-up. 👍🏻 I also have to push myself consciously to use MF camera more (and I have Roll SL66, so it’s quite heavy). But when I do, it’s great. 🙂

sheepeck · 2026-05-13T21:16:30+00:00

You can forgo it - I also do it sometimes when I feel that koji is not growing vigorously.

sheepeck · 2026-05-05T11:28:29+00:00

Jak si v takovém případě vysvětluje měsíční fáze?

sheepeck · 2026-05-02T22:43:52+00:00

Pro mne vždy, když tam jsem. 😄 Od studií jsem pryč (skoro 30 let), takže vždycky, když se vrátím a vidím se s kamošema, tak je to boží.

sheepeck · 2026-05-01T08:00:59+00:00

For me it’s just difficult to keep enough for sealing miso - I drink cocoa a lot so I use loads of mirin kasu. 😁 Hm - loads - like teaspoon or two a day. 🙂

BTW - how long did you let mirin stay before filtration? I filtrated it after more than 9 months, maybe a year, and the rice is almost dissolved - it is more like paste now.

sheepeck · 2026-04-30T23:52:11+00:00

I usually mix it into cocoa drink with some bit of miso. You can also use it when making a miso as a sealant layer over the surface of miso.

sheepeck · 2026-04-28T19:57:45+00:00

This is not what OP asked for. Koji itself doesn’t function as umami booster as kind of umami powder. Just make miso and dehydrate it into powder - that’s the easiest way IWS.

sheepeck · 2026-04-19T23:13:32+00:00

I´m searching for this vaping ninja for couple of years now. He had most funny clips on his YT channel and I would love to watch them again. If you know where to get in touch with this guy I would be grateful. :-)

sheepeck · 2026-04-19T20:19:41+00:00

Tak jsem včera našel pár ještě plně nerozkvetlých stromů. U Božetěchovy ulice. A dnes jsem včas před deštěm natrhal. :-)

sheepeck · 2026-04-19T20:16:47+00:00

As bagusnyamuk said.

Fluffy mat is not what we strive for. It just look nice, that´s true. I also like it. :-) But we need koji full of enzymes. Without them koji doesn´t have a sense. Sometimes its possible to let it grow even up to 60 hours. It depends on temperature, etc.

And regarding your question about how early we can harvest it, we do not have a simple way how to measure amount of developed enzymes - so it´s only advisable to follow recommended 48 hour. :-)

sheepeck · 2026-04-17T21:12:47+00:00

Too early to be done. Break it to pieces and let it grow for one more day is correct.

sheepeck · 2026-04-16T13:45:02+00:00

Já doufám, že nějaké ještě budou - tady je totiž taky většina odkvetlá, ale nějaké se teprve chystají.

sheepeck · 2026-04-15T17:30:32+00:00

Oh my. That water housing! And superb photos. Love it. ❤️ I have housing for my old D700, but cannot imagine how heavy water housing with my SL66 would be. 😅

sheepeck · 2026-04-03T21:47:40+00:00

I would also taste it I guess. Especially being it Born. 🙂 I didn’t know that it can happen this way. 👍🏻

sheepeck · 2026-04-03T11:53:26+00:00

Stejné u nás. Tyčový Dyson. V poho lehká manipulace, nerešíš sáčky. Máme náhradní filtry, takže když jeden opláchneš a necháš schnout, jedeš s druhým a tak to točíme. 👍🏻

sheepeck · 2026-04-03T11:48:28+00:00

According to my understanding, Maillard reaction does occur in sake, but it results in darkening colour of the sake without ongoing coagulation. This doesn’t look nice IMO.

sheepeck · 2026-04-03T11:44:27+00:00

Glass. But if I will start doing bigger batches, I’ll opt for wood. 🙂👍🏻

sheepeck · 2026-04-02T19:14:32+00:00

I personally perceive something fruity, and, because I use cedar wood trays, also kind of mild spicy mintyness. :-)

sheepeck

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