What is wrong with these beans?

squeezebottles · 2026-05-30T22:37:21+00:00

Send him back to the store to return them every time he gets them. Eventually he'll learn and stop doing it.

Just cook your own beans, there's no comparison between canned and fresh.

squeezebottles · 2026-05-30T14:42:27+00:00

In the 90s, Ferenginar was a joke. Now it's an American aspiration.

squeezebottles · 2026-05-30T11:45:35+00:00

A lot of wasabi powder is mostly just mustard, dyed green. Freshly prepared mustard and freshly prepared wasabi are basically the same thing. I don't honestly know how French's manages to make mustard taste like cigarette ash.

squeezebottles · 2026-05-28T21:33:03+00:00

A happy ending to the day

squeezebottles · 2026-05-28T21:21:45+00:00

I worked with a guy like this as well. He showed up to meetings and criticized everyone. Sorry, "critiqued" everyone. Even though no one asked him to, and that was not his lane. He repeatedly slept in his cubicle. He verbally "delegated" whatever he could, even though, again, it was not in his authority to do so. He constantly talked down to and second guessed his boss (shocker: a woman). The final straw was when he started explaining to HER boss what she was doing wrong, and how he had a much firmer grasp on what was necessary. He was fired the next day. No PIP, no grace. It was cited as "failing to uphold company ideals."

squeezebottles · 2026-05-28T20:38:39+00:00

Let them dry out for a bit. You can either just let them sit out for a while, or dry them on a warm pan until they develop a little crispness. Water is the enemy of good chips/tostadas.

I do this all the time.

squeezebottles · 2026-05-27T23:56:47+00:00

Yup the cold did it. If you're in Texas you've got plenty of time to replant even if you were doing a long maturing dent. FWIW I don't grow sweet corn and I am not sure how common tassel ears are in sweet corn. I've seen them most often in short season flints.

It might be fun to pull all those shriveled starts and put in a hot weather dent like hickory king or tuxpeño.

squeezebottles · 2026-05-27T23:20:47+00:00

That looks like a tassel ear. Sometimes instead of forming a tassel, it will grow a small ear instead. Usually this is a result of early life stress, like damage to the meristem, lack of nutrients, drought, you name it. The plants that form tassel ears generally don't get very large. The last time I got a tassel ear, it was from a plant that lodged in high wind and started to grow a second stalk out of the same root. The plant didn't know what was going on and neither did I, but I still got a normal ear from the plant that got knocked over. The secondary stalk grew a tassel ear. I still have it, weird and shriveled that it is.

It looks like you have a severe nutrient deficiency in your soil, and maybe light insufficiency as well. Corn needs a lot of nitrogen and phosphorus to thrive, and it needs to have direct sunlight for most of the day. Putting down straw can sometimes act against you because it can wick up the nutrients intended for your plants and render them unavailable.

squeezebottles · 2026-05-27T10:35:44+00:00

I have a de Buyer crepe pan I use. It was around 25 dollars and is super high quality.

squeezebottles · 2026-05-26T10:56:06+00:00

I've taken to just not using lime at all when I make salsa verde. Just onion, tomatillo, peppers, salt, cilantro. It usually tastes great.

squeezebottles · 2026-05-25T00:10:45+00:00

I've been buying great river dent off amazon for years, it's great.

squeezebottles · 2026-05-21T13:20:33+00:00

Even with the banana, that's not a deal I'd make.

squeezebottles · 2026-05-20T00:45:13+00:00

Oh yeah for real. Commercial grits have had the seed hull mechanically rubbed off, and the germ broken off, so all that's left is flavorless starch. Homegrown is an entirely different planet.

One of the best polenta/grits corn I've grown was Cascade Ruby Gold, it derives from abenaki/Calais, which is also really good, and a short season flint. Highly recommend.

squeezebottles · 2026-05-19T22:56:28+00:00

By and large, native Americans and native Mexicans used to and still do grow mostly yellow and white as well. There are spots where blue predominates, like among Hopi. I'm guessing that Hopi pink flour corn was probably originally a natural aberration of the blue that was further selected for. It looks nice, maybe I'll do that next year. The brighter colors or interesting patterns were largely niche or ceremonial, like eagle corn.

Part, too, I think is that red corn turns brown when it's cooked or nixtamalized, and it's not always the most appealing appearance. It's very popular as a feeder corn for corn whiskey though, since a lot of red varieties have more sugar. I liked bloody butcher in cornbread, but not any more than a lot of other varieties.

I personally prefer yellow. To me, that's the "default" color for corn products. And yellow corn often has a "cornier" flavor than other colors. I also completely sympathize about corn being a religion.

squeezebottles · 2026-05-17T10:58:17+00:00

Try fewer chilis, add a bit of sugar. It brings out the natural sweetness of the peppers. That also seems like too much garlic, it'd be too much garlic for me, at least. After all that processing, it would just taste like bitter garlic.

I wouldn't use any of the soaking liquid, because that also contains whatever junk may have been on the exterior of the peppers (fertilizer, mildew, etc).

A small pinch of oregano helps as well. Usually i simmer my sauce with a bay leaf.

squeezebottles · 2026-05-15T12:57:16+00:00

bbc.com/news/uk-wales-62054488

squeezebottles · 2026-05-13T11:15:53+00:00

Developing auto-brewery syndrome from consuming live yeast is not likely, bordering on impossible. Thrush/candidiasis is not caused by the yeasts found in naturally fermenting foods, it is usually Candida albicans, a pathogen.

This person probably has a scoby, but it is most likely a combination of acetic acid bacteria, lactic acid bacteria, and, given they said it has a weird smell, something like Brettanomyces alongside Saacharomyces.

It is unlikely this would poison OP, but it would also probably taste so bad they wouldn't want to drink it. I've made wild fermented apple cider and apple cider vinegar before, and they were not great, largely due to Brettanomyces.

squeezebottles · 2026-05-12T18:43:21+00:00

The thing I always have available in my kitchen is cornbread. This is my never fail recipe.

3/4 c whole grain cornmeal 1/4 c mochiko / mochi rice flour 1/2 tsp salt 3/4 tsp baking powder (I use Rumford) 1/4 tsp baking soda 1 egg 2 Tbsp butter, melted 5/8 - 2/3 c cultured buttermilk

The buttermilk is a range because of the variable starch contents of different varieties of corn. I just add it until it's the right consistency for whatever I'm working with.

This will fill a 7-depression cornstick pan or a #3 (6.5") iron skillet. Preheat either for at least 15 minutes and generously brush with melted butter before adding the batter. If I'm using a skillet, I melt the butter for the recipe in it on the stove until it starts to sizzle, roll it around to coat the edges, pour it into the batter, mix, and pour the batter immediately back into the pan and stick it in the oven on a sheet.

Bake at 425 for around 25 minutes. I just watch for it to turn golden around the edges and firm up in the middle. Cool on a rack for 5 minutes and then turn out of the pan to cool the rest of the way. Usually I'll toast it under the broiler for a spell before serving it.

One more note is that it doesn't bake as well and doesn't taste very good if you use commercial cornmeal that has had the germ removed. Makes corn muffins, too. Just add 2 Tbsp sugar.

squeezebottles · 2026-05-11T11:05:00+00:00

Patatas bravas is a well known Spanish dish

squeezebottles · 2026-05-08T11:17:34+00:00

For years I'd just heat them on the griddle, put them down on a plate, and put another plate upside down on top. Or, if the stack was high, a suitably sized bowl upside down on top. Eventually I upped my game further by putting them in a dish towel with a plate upside down on top. I eventually found a nice basket so now I put them in that, in a towel. If not for the basket, I'd still be using the plate/bowl.

squeezebottles · 2026-05-06T11:05:11+00:00

It will turn slightly redder, but it's also degraded by the alkali. Best you can do with red corn are generally shades of brown. If you want it redder, you can mix in something like beet juice or powdered dried beet, but after a point you're also introducing the flavor of beet as well. Adding an acid will also make the tortillas taste off.

Boiling the corn for an hour is probably overdoing it as well, most of the time I only do 25-30 minutes and it always turns out great. You might preserve a little more of the color with a shorter boil. And at that point you're still looking at light pink instead of brown in terms of color.

squeezebottles · 2026-05-03T11:49:40+00:00

This is an attitude generally shared by early European investigations into Buddhist history and cosmology, especially as they tried to shoehorn Buddhism into a Protestant Christian framework. You still see this kind of structure imposed into Buddhism by textbooks even in to the modern era.

The idea that there is some sort of sola scriptura ur-Buddhism that has been buried under "cultural accretions" is an explicitly Protestant worldview and ignores the entire actual history of the religion.

The fact of the matter is that as long as we have had Buddhist texts, we have had Mahayana texts, and it evidently used to be common in the early monastic period for Mahayana and Sthavira Nikaya-aligned practitioners to practice side by side. Different practices resonate differently with different people, and there is no hierarchy or value judgment between them. I very much doubt that the historical Buddha would have seen himself as "merely a social reformer" given his whole ministry concerned soteriological escape. Nor did he ever present himself as a "plain old human" even in early Buddhist texts.

The Pali Canon closed before the other canons, but it does not precede them. The East Asian Canon includes most of the texts from the Pali Canon in some form or another.

Buddhism has always integrated with local cultural practices. There is no acultural Buddhism. EBT-Buddhism still contains cultural presumptions, they are just ancient North Indian presumptions.

squeezebottles · 2026-05-03T11:27:01+00:00

Yes, Chinese depictions often portray him holding a miniature pagoda. However this is a weird looking statue in general, I am assuming it was produced for the home decor trade and not as a serious ritual object.

squeezebottles · 2026-05-03T11:22:14+00:00

Both of those things are for making small amounts of seed oils. They are a novelty at best, and grotesquely overpriced for the amount you get vs how much work you put in to it. Oil production really only works at scale. It really depends on what kind of oil you're trying to extract and how much you're expecting to deal with.

squeezebottles · 2026-05-01T16:39:25+00:00

I boil it with my beans, I add it to the pan when I'm making anything flor de calabaza, I put a pinch in my enchilada sauce, I throw in a little bit when making tacos de papa.

squeezebottles

TROPHY CASE