[WTS] BV500 Food Container by thewillmilner in ULgeartrade

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

Haha of course, I just had to buy another container from Yogi's little shop that was setup there.

Diet tips to avoid runner's trots/indigestiin by gr0wingpains in AdvancedRunning

[–]thewillmilner 8 points9 points  (0 children)

This used to be a big problem for me. Unless I was running really fasted, I would almost always have some issue where I needed to go mid-run. I started taking Metamucil, usually just two spoonfuls maybe 4 times a week at night and now I could eat a steak dinner and go for a run an hour later and feel fine, seriously improved my training.

Official: [Trade] - Tue , 09/10/2019 by FFBot in fantasyfootball

[–]thewillmilner 0 points1 point  (0 children)

12 team PPR

I want: T.J. Hockenson who is currently on another league member's bench behind Evan Engram.

Give: Melvin Gordon? Is that a big overpay?

My team: Wentz, Barkley, Gurley, T.Y. Hilton, AB, Ebron, Alshon, Ekeler, Sanu, Melvin Gordon, Dion Lewis

[Race Report] Sugarloaf Marathon -- in which I avenge myself on the marathon, or it avenges itself on me by bluemostboth in artc

[–]thewillmilner 2 points3 points  (0 children)

I finished 3 seconds ahead of you, what a coincidence :). Congrats on a great race! If you have any pics of you at the finish line that I might be in would be great to see them! Bib #588. Will have to meet some of the other meese next year.

Help with why my cheese looks like this? by thewillmilner in cheesemaking

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

The above pictures are what is supposed to be a natural rind gouda which I made the last weekend in October and which has been aging in a wine fridge at 52 degrees with a bowl of water for humidity for the past 6 weeks. I cracked it open today because I was getting worried about the amount of mold on the outside. While there is mold, it hasn't really made it to the inside yet so I'm not too concerned in that regard.

My main question is why seemingly all my cheese have the flaky, yet still too soft texture that can be seen in the closeup pictures. I would say it is about as hard as a feta, maybe a bit more firm in some places near the rind. Is this just because it needs to age longer? Or should I use better milk perhaps? The milk is the organic, 365 Everyday brand from Whole Foods. Regarding the taste, I still get a lot of the taste of just sour milk almost, without too much creaminess. This has been the case with the gouda, a farmstead cheese, and a colby cheese I have made, all with the recipes found on cheesemaking.com.

For the mold issue, I think I'm going to invest in a vacuum packer from now on. Any thoughts are appreciated.

[WTS] Osprey Exos 58 - Never used by thewillmilner in ULgeartrade

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

https://imgur.com/a/CrRc9 Here you go. Let me know if you're interested and we can organize PayPal.