I have been using home row mods for about 6 months now, and followed this page to tweak timings. I adjusted pretty quickly, and while will still sometimes end up with incorrect inputs, my typing has become crisper (to avoid unwanted mods). I think the benefits outweigh the drawbacks. I really like using my middle fingers for shift.
Huh. I thought I had linked to a generic recipe. Here's what I used. The herbs are important for its distinct flavour. Also, I tend not to specifically measure my veg or herbs:
Eggplants (roasted, with the flesh scooped out. This I find unique as it's the only place I've ever cooked a veg before pickling.) cauliflower carrots tarragon dill parsley mint savory garlic chili peppers Nigella seeds turmeric 2% salt and ferment about a week or so.
Started a batch of natto this evening. 600g of dry soybeans soaked about 8 hours, then pressure cooked for 20 minutes. Mixed in some spores, put a thin layer of the beans in these glass containers, then covered with a damp cloth and lids. I'll keep these in my makeshift incubator (a cooler with a reptile cage heating mat) overnight at 40C, then put them in the fridge in the morning, and enjoy them the day after.
I have some Iranian friends who occasionally bring pickles over to share. I decided to make a fermented version (as my friends usually just use vinegar), and the pickles turned out amazing!
Be warned, this recipe requires a lot of chopping.
I used a recipe similar to the link, but substituted the vinegar with a 2% salt lactoferment. The spicing is crucial to its distinct flavour.
I like this approach. It seems conceptually easy enough for my middle school students to understand. Now to try it out with them....
I followed Sandor Katz's approach (start a ginger bug with a cup of water, a tablespoon of sugar, and some grated ginger). It usually takes me a day to get that bubbling away. My recipes are fairly general: ~10-12% sugar solution, with enough roselle (or ginger, or ginger/turmeric, or mint/lemon) to give sufficient flavour. Ginger I usually boil with the water to extract more flavour. Mint and roselle I just steep in the water after bringing it to a boil. I almost always add some lemon, as that always makes it taste better. I rarely measure these amounts (apart from the water & sugar), but tend to go heavy on ginger if I'm using that.
Sure! First of all, our dog uses a tray, rather like a cat. We fill it with sawdust or coir (and sometimes planer shavings), and it soaks up the urine. We scoop off solids and put them into a barrel that I drilled a load of holes into for drainage/aeration. I have 3 sizes of container: a 20-litre bucket for collection, a 110-litre barrel and a 200-litre barrel, which I cycle the materials through as each gets filled. That makes turning easy, and gives me over a year to age everything. The compost then goes to fertilize fruit trees, so no direct contact with food sources.
It is primarily for park-generated materials, though a few neighbours put their yard wastes in, and sometimes picnic or lunch leftovers get put in. There isn't much yard waste here, just occasional branch trimmings or dead potted plants. Volunteers who help with turns sometimes take some compost home, otherwise it gets returned to the park. The park volunteers rake leaves a little too enthusiastically, so grass tends to get killed off if it is somewhat over-shaded under the trees, so it's good to get some compost on the soil to keep the dust down.
This is our local park composting setup for leaves and grass, not long after having removed finished material. Leaves (browns) are abundant in late winter, and grass is abundant in summer. Water is usually an issue, as volunteers who take leaves don't have time to wet everything down, so that usually gets resolved when we turn the compost (a community event 2-3 times a year). We just had an automatic watering system installed, so that should help. Doors are attached with wingnuts and come off fairly easily.
Hey! I'm living in a row house in Taiwan. I've got various aerated barrels/buckets going, using guinea pig bedding for browns, and composting all our kitchen scraps and various vegetation from our rooftop gardens. In the garage I've got dog waste composting (with wood shavings/coconut coir), and I set up and am managing a park leaf/grass composting system across the street. I've killed off several batches of worms over the years, attract soldier flies and sometimes beetle larvae help process materials.
Nice! I regularly bake, and have one of this type of Solar cooker. I was thinking about doing this, but was worried my bread would expand too much in the baking and get stuck. I suppose sizing is key to good results. It is encouraging. Thanks for sharing, and I'll have to try!
Thanks for asking this, and for everyone who has chimed in with advice. It is encouraging me to become more proactive.
Hey! Here's a photo from my archives. 20% rye sourdough (with 25% high gluten flour and the rest AP). Overnight bulk ferment at 15C. For a while during COVID I was baking once weekly for some supplemental income. This was early on in my learning process for how to manage larger batches. It was helpful to have a commercial fridge available to slow things down, as I am in the tropics.
Hey! As an(other) re-ddit-fugee, welcome!
Once I got my hands on some water kefir/tibicos I didn't use ginger bugs anymore (though I have since killed off my tibicos). They are faster and more stable, but rather voracious. I ended up starving them off, though the acid they created probably was a big part of that as well.
I'm digging up some old photos to share. I'm partial to ginger beers, and experimented with other flavours available here (in Taiwan). Roselle is our favourite (with lemon, of course), and always carbonated quickly. Turmeric by itself was too much flavour-wise, but half and half with ginger was tasty.
There has to be evidence of their process for me to accept it as evidence of understanding/ability. I have made it clear to them that this is necessary. Their job is to convince me that they know what they're doing. (But... I'm teaching HS Mathematics). So .. I'd mark it wrong/incomplete. I'm also working on student understanding of consequences of their actions, so wouldn't give them another opportunity on that exam. They would need to improve things on the next exam.