Search results

ok, 5 more votes from me

    warrantman was already selected because you already voted, and it knows that. if you aren't clearing your cookies and starting fresh, it's not registering additional votes for him...

i've tasted acetic, malic, citric, phosphoric, and ascorbic acid solutions side by side in a few different concentrations, and there are noticeable differences between them.   it helped give me insight about which acids to use in different recipes (not just sauce making). it's worth trying imo...

what's your goal?   if your goal is for some reason to have lactic acid, by all means, add that directly.   if your goal is a product that tastes fermented, lactic acid alone is not going to mimic the flavor. nowhere close. lactobacilli produce many flavorful metabolites. fermentation isn't just...

  voted 5x for you. one vote for each of those zip codes, lol   used unique (but valid) info for each one.. names, email addresses, residential IP addresses, browser profiles, etc.   hope you win. good luck!

cool, never heard of them. nice to know about more seed shops. for lazy people like me: https://store.experimentalfarmnetwork.org/

  the package was over 1lb, correct? out of curiosity, was regional actually cheaper than priority cubic commercial rate though? cubic is volumetric pricing instead of weight based, but you can use your own packaging instead of FR box. i was under the impression that cubic is always cheaper than...

  i'll check out fedex smartpost, thanks! i'm reading about it now, interesting concept. have you had good reliability with it? also, do you just have a normal fedex account or a biz one?

wise up, friends. only suckers pay retail for USPS  ;)   for the vast majority of packages, here's how you get the best rate: use a usps reseller that gives you commercial pricing (formerly called commercial base/plus pricing) without markup at a good price. what price is competitive? between...

voted again, and this time i noticed that some categories have ads right next to them asking you to vote for them in that category!         wtf? haha

awesome, canedog! thanks for doing another glog. your glogs are among my favorites. hope it's a good season for you!

  "Dude."   just trying to be helpful. contests are won and lost on technicalities all the time. also, the more instruction provided, the less friction in the process. the less friction, the more votes he gets. you can see in this very thread that people had trouble voting.

i think it would have been helpful if you put what you actually want us to vote for in bold in the OP. like, it's asking for a product. is there a specific sauce you're promoting? (i'm not super familiar with your sauces, but i am guessing you may make more than one.)   also would be helpful to...

i did a beef wellington.   from out to in:puff pastry, filo dough (extra moisture barrier)), prosciutto, spiced chestnut paste, prosciutto, duxelles (cremini, butter, shallot, garlic, wine, cream, thyme, pepper), cognac mustard (available on amazon.. it's my favorite mustard ever!), 2.5lb prime...

i would not say those pics are very good (poor quality lighting for starters), but it's unlikely that anyone can tell you definitively what that goop is. i would guess that it's just crap from the peppers, but i've never extracted from capsicum before. maybe it could be defatted, idk.       mm...

where? links are always helpful for posterity :)   good photos are a big part of sharing. as is a proper writeup of your procedure and materials.   regarding your question: what kind of plastic was the funnel?

the SIPs made out of two 5 gallon buckets are nice, but i have some tips:   i feel that the wick design involving a media-filled net pot or similar hanging into the water is a terrible idea. i don't know why this is popular. even if you pack it tightly, IME, the media erodes into the water...

this toy i used is called the polyscience control freak. it's an induction cooktop with two temperature control modes: pan control: a spring-loaded contact thermometer built into the cooker's surface that presses against the bottom of your cookware. basically measures cookware temp. probe...

i soft candied about 300g frozen chocolate habs. they basically turned into a firm preserve/jam. i certainly overstirred them (using too little syrup forced my hand), but i'm wondering if it's even possible to get frozen peppers to come out as solid candy pieces like if you start with fresh...