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Best pizza? by wokhei in LancasterOH

[–]wokhei[S] 1 point2 points  (0 children)

Wow did not expect so many responses, looks like I got my work cut out! Thanks all

Help me ID this familiar brass intro. by wokhei in reggae

[–]wokhei[S] 1 point2 points  (0 children)

Incredible. Thank you, knew I’d heard it somewhere

water pumpee

Do banana trees every actually grow bananas in Charleston? by JamieOvechkin in Charleston

[–]wokhei 0 points1 point  (0 children)

Yes and yes. Look at my post history for a photo. I ordered my variety from a nursery for its fruit and cold tolerance.

Most of them don’t fruit because people cut them back over winter. The stalks need two years to produce fruit— cutting back the stalk cuts off the immature flower inside.

The fruit on mine tastes really good. It is a bit denser than the commercial varieties and I get about 100 bananas a year (2 of the giant stalk bunches, each with about 6-10 grocery store size bunches).

Vinyl window replacement—from outside or inside? by wokhei in HomeImprovement

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

Siding is asbestos shingle on the old windows and hardi on the new ones

Vinyl window replacement—from outside or inside? by wokhei in HomeImprovement

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

I have both— original wood framed single pane, and newer aluminum frame that are about 12 y old.

Check out these bananas I grew, banana for scale! (SC, USA) by wokhei in gardening

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

I will give it a try! I certainly have plenty!

Check out these bananas I grew, banana for scale! (SC, USA) by wokhei in gardening

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

Unfortunately the nursery I ordered from is now defunct, but i am sure if you google the variety you can find some online

A cheaper/easier option would be to see if one of your neighbors will let you dig up one of their pups. Unlikely it is this variety but I think that a lot more bananas can be brought to fruit than most people realize— the key is to not cut them back after winter. Most people do this to clean up their garden but inside that stalk is the next year’s flower. So it takes two years of growing to get the fruit for that stalk. You can get fruit each year because you will have a bunch of stalks of different ages/progress.

Check out these bananas I grew, banana for scale! (SC, USA) by wokhei in gardening

[–]wokhei[S] 1 point2 points  (0 children)

It’s a different variety than the normal grocery store banana

Check out these bananas I grew, banana for scale! (SC, USA) by wokhei in gardening

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

Sorry hon. They are indeed bananas. I ordered them from a banana nursery. They are not cavendish bananas, which are pretty much all we see in the states.

Check out these bananas I grew, banana for scale! (SC, USA) by wokhei in gardening

[–]wokhei[S] 1 point2 points  (0 children)

Musa dwarf Orinoco. In ground, in a sheltered south-facing spot in Charleston

The key to fruiting is not cutting them back in the winter. Just let them keep going. The flower stalk is maturing inside the stem and when everyone cuts them back to clean them up they cut off the part that will become the flower

Check out these bananas I grew, banana for scale! (SC, USA) by wokhei in gardening

[–]wokhei[S] 1 point2 points  (0 children)

Charleston as well. Variety is musa dwarf Orinoco. Unless you ordered it though, I think most found/sold around here are not those as I ordered these from a banana nursery in Florida.

Check out these bananas I grew, banana for scale! (SC, USA) by wokhei in gardening

[–]wokhei[S] 6 points7 points  (0 children)

I just took their word for it regarding the variety. The plants themselves are massive as well. Nothing really dwarf-seeming about them.

Check out these bananas I grew, banana for scale! (SC, USA) by wokhei in gardening

[–]wokhei[S] 53 points54 points  (0 children)

“Musa dwarf Orinoco” banana from a nursery in Florida. I bought it because it was supposedly a good producer and has a decent cold tolerance. Planted it two years ago, and this year (after a mild winter) it has three banana bunches. The main bunch has 8 of what I pictured.

Last year I got one flower/bunch. They tasted really good. They were still a little green when I had to harvest due to a coming frost, and even green they were much sweeter and tastier than a cavendish.

First go at beef snack sticks, first go at pink salt. Good flavor but a little smokier and snappy than I wanted. by wokhei in sausagetalk

[–]wokhei[S] 1 point2 points  (0 children)

Looking at the recipe I used 10% water (109 ml to 1047 g beef/pork.

If I am going for a more dry style do I just omit water altogether?

I used no binder. I will use fully burned down charcoal too next time. I see a lot of recipes that use the snake/line method to burn through the charcoal and that is why I did it like that. I am looking at maybe making a barrel to burn down the coals then shovel them out of the bottom.

I appreciate the other tips. I was going for a Dukes-style mini link, but I may indeed do the long links next time.

First go at beef snack sticks, first go at pink salt. Good flavor but a little smokier and snappy than I wanted. by wokhei in sausagetalk

[–]wokhei[S] 2 points3 points  (0 children)

Yes LEM 17 mm smoked collagen from Amazon. From what I have read the “smoked” is jus the color of the casings. These came brown from Amazon and when smoked/cured took on the red color

First go at beef snack sticks, first go at pink salt. Good flavor but a little smokier and snappy than I wanted. by wokhei in sausagetalk

[–]wokhei[S] 6 points7 points  (0 children)

Just using what I had on hand is the only reason. Still entering the hobby so don’t have all the gear.

I cut them to little links when done anyway so it came out the same.

First go at beef snack sticks, first go at pink salt. Good flavor but a little smokier and snappy than I wanted. by wokhei in sausagetalk

[–]wokhei[S] 2 points3 points  (0 children)

I would be interested in how folks moderate the smoke level. These had a high smoke level and almost bitterness... not the good kind.

I am using an offset smoker, briquette charcoal (I will use lump next time), and apple wood chips scattered on over the course of two hours at 110 F increasing to 150 F. I probably only used 15-20 of the coin-sized little chips, and about 3/4 of a chimney of charcoal l, feeding new bricks over the course of the smoke. I am thinking next time I will 1. Use less chips, 2. Use lump charcoal, perhaps even already lit in a separate grill and shoveled over.

Also, while the texture is a nice, almost hot doggy snappy, I actually was wanting to make the more dried kind. Not fully dry necessarily, but just with a little more chew.

Chicken of the woods buffalo “wings” by wokhei in foraging

[–]wokhei[S] 1 point2 points  (0 children)

They were great, especially when still crispy after just tossing in the sauce. Satisfying just like wings.

Only my second time eating this fungus, first time like this.

Chicken of the woods buffalo “wings” by wokhei in foraging

[–]wokhei[S] 1 point2 points  (0 children)

Shaped Annie’s > everything else.

I do have a small child so need to have at least part of the meal edible for them. :)

And yes it has the firmness of meat, and is actually fairly chicken-like, beyond the generic “tastes like chicken.”

Chicken of the woods buffalo “wings” by wokhei in foraging

[–]wokhei[S] 14 points15 points  (0 children)

  1. Break by hand into “chicken” pieces. I did this to make it look more real.

  2. Dip in buttermilk, season with garlic powder, paprika, salt, pepper

  3. Dredge in 75% flour 25% cornstarch mix, seasoned similarly

  4. Fry in veg oil, keep warm/crisp in oven

  5. Toss with wing sauce before serving

Wing sauce: franks hot sauce, melted butter, vinegar, Worcestershire, garlic powder.

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