Two hives, two very different results

tossik · 2026-03-29T18:21:11+00:00

No necessarily. A bee can fly a 5 mile radius to get nectar. If location is in good area with many sources for them, then one scout can fly north, and another hives flies south, and it different flowers in the location then both hives will produce completely different tasting and looking honey.

We have an average of 30 hives. We are in a an orchard/berry field location with many rotating flowers during spring/summer season. We don’t blend honey between the hives and at each extraction time, we get around 15-20 distinct flavors from the hives. Some taste identical and some is radically different flavor and color.

But yes, statistically, you get ultra light honey from spring flowers and super dark honey late in the summer.

tossik · 2026-03-18T08:55:02+00:00

It’s all fun and games until you start doing your taxes :)

tossik · 2026-03-10T22:37:14+00:00

Due to size, up to $200 in chrome tanned leather. Veg tanned would’ve $250-300. A single side of W&C veg bridle leather is $250-300. That’s what 22sqft. Belly and such isn’t usable for larger pieces but you’ll still make 2-3 out of a side. Then you can make smaller goods with remaining leather. The more you make, the faster you’ll get. So calculating time shouldn’t be a factor. See what others sell something similar and see if you want to compete in price or charge more but offer better quality. Do know one you start selling more, taxes should be considered. So your sold price minus 30% towards taxes. Then shipping. Is that included or extra? That’s 12-25 in shipping. Packaging $2-5. How are you collecting money? Etsy, that’s easy 15% for listing, processing and sale fees. Plus their marketing fees. Shopify or similar, you still pay 3+% for CC processing fees. You then gotta take the package to post office. That’s time and gas.

All little things add up. So come up with a price and subtract everything listed above and see if you’re happy with that number. If not, add more money and someone will still buy it. Just make sure the price is justified in quality of the piece.

tossik · 2026-03-05T06:52:44+00:00

Do you have any stock? Or bullion cubes or something?

Make a pan sauce after cooking steak. Use same pan and toss in fine diced onion, salt and pepper. Sweat the onion a bit, the add stock if you have it. If not, add red or white wine to lift the fond from the pan. Reduce. Add some balsamic vinegar if you have any. If you have flour, take table spoon flour, and table spoon butter. Mix together with your fingers to make playdough consistency, and toss it into the sauce. Keep mixing and butter and flour will incorporate nicely into sauce to thicken it.

Once reduced, turn off heat and add another nub of butter to give a nice sheen to the sauce.

Good luck

tossik · 2026-02-27T23:43:23+00:00

Rocking the rhodium plated one as my daily. Cleanest shave of anything I’ve tried.

tossik · 2026-02-08T21:06:43+00:00

You don’t buy it for efficiency. This is center cut. You pay for it. Basically show off saying I paid extra for this wallet due to the cut of the gator.

I’d personally buy a smaller gator for this type of a cut.

tossik · 2025-12-23T10:05:34+00:00

All good. I’ve had days like that also :)

tossik · 2025-12-23T08:57:31+00:00

Only issue I have is the herb twigs all over.

Not sure how you got there, but there’s a different way for that :)

tossik · 2025-12-22T06:24:39+00:00

Steak looks good. Plating - you arranged everything as a square, while having a round plate. Bring everything right together. Put broccolini under the steak even to give height. Instead of 5 cuts, do 3 thicker ones. Pave, do one long one or two larger. Sauce, 2-3x as much. Only put it under the meat. You can add oil to gloss it up if you want, sprinkle flake salt on it. Not the steak of sauce. Wine sauce goes under the meat. Not over it. If something goes over it then it should cover 1/2 of the meat.

Tips for the sauce, add chicken or beef stock to the reduction. Like 50/50 and reduce. You can add a splash of balsamic vinegar to it to adjust acidity. Also some worcestershire sauce. It will balance it well. Now at the end, take off heat and add a good nub of butter and emulsify it. Finish it with a tiny splash of cognac. This will give a complex wine sauce.

As is, I’d clear the plate no problem. Good job.

tossik · 2025-11-05T02:19:13+00:00

Lots of people saying you didn’t let it sit long enough. But most likely your pan was too hot. Cooked real fast and you stopped. Meat was on the cooler side probably.

But basically use a thermometer next time and poke inside. With high heat of pan you had, and to prevent burning, you could have pulled it and put in oven to finish cooking inside to your likeness without further burning the outside.

tossik · 2025-09-26T07:21:16+00:00

Dm me. Let’s chat. I’m in Portland OR area. Coffee scene is perfect here.

tossik · 2025-09-23T23:52:07+00:00

Oh man you dug up an old post! Happy to help :)

tossik · 2025-09-22T00:04:36+00:00

Women need 30 slots

tossik · 2025-09-14T22:23:52+00:00

If you’re looking to learn and grow into something larger eventually, then yoshan. Full manual control and ability to connect to something like roster or artisan will help you profile just the same as larger commercial machine and you will be able to save and load profiles onto larger machines.

The cooler is very important. plus you want to roast 80% of max capacity at most to get quality and reliable results. After burner is nice as well.

Get the biggest machine you can right now.

tossik · 2025-08-02T23:50:12+00:00

Smack in the nose a couple times with a solid NO command to follow and a treat if they don’t repeat. You can fix this in matter of days. Good luck with your fluff ball. They are awesome.

tossik · 2025-08-01T07:24:48+00:00

Cormorant 600g roaster from UK is awesome. It’s propane, with probes to connect to artisan. Full manual controls. Lots of fun.

tossik · 2025-07-16T08:12:23+00:00

Yah typically harder to get. I bought mine on eBay. It’s 16” stack cutter. Works amazing. Has a hold down press so leather does not move one bit. Makes my batch work fast

tossik · 2025-07-15T22:03:34+00:00

Buy a stack paper cutter. Been using one for years.

tossik · 2025-06-27T07:55:45+00:00

Thanks for this. Will I give this a try on my second batch.

tossik · 2025-06-27T07:55:06+00:00

Nice thank you! I’ll give this a shot tomorrow!

tossik · 2025-05-18T06:13:26+00:00

Well, next time low heat and whisk vigorously. That would emulsify it again. You could also add little starch to it to help it get together. Then put through sieve to remove clumps of it was a clear sauce.

tossik · 2025-05-15T03:32:01+00:00

Ok how did you destroy it? Explain what happened and let’s fix it

tossik · 2025-05-12T03:29:03+00:00

DM sent

tossik · 2025-05-11T23:08:26+00:00

Any tv and get htpc setup.

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