• 1 Post
  • 21 Comments
Joined 2 年前
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Cake day: 2023年6月15日

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  • SethtoScience Memesshrimp colour drama
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    21 小时前

    I am eternally gratefull the practice is forbidden in Europe in organic cultivation. It’s one of the small wins that fly under the radar. It’s still a long way to people choosing for organic, awareness is the start of every change.








  • SethtoScience Memesland shrimp
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    1 年前

    Theory of mind is a diverse field with many different views and consequences. I land in the 4e camp of epistemology, so I would say experience of insect are equally experiences of conciousness as human experiences. When you let go of human centric parameters the world takes on a very different visage. I liked this article about the 4e theory and it’s implication on the breaking down of the divide between plants and conciousness. https://worldsensorium.com/what-plants-are-saying-about-us/



  • SethtoFermentationPotential mold on miso ferment?
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    1 年前

    It looks like you have some air pockets in your mass. The aspergillus will keep making white filaments where ever there is a surface with a little oxygen present. If it is anything other, it will not survive competition with the aspergillus in the environment created by the miso so it will not survive mixing it in. There are few fungii capable of making you sick whilst also able to grow in the miso, and even then it’s usually because of mycotoxins produced as a side product from the metabolic processes. This means they would have to be present in a very large amount, which inevitably makes the whole thing very easy to detect by smell and taste. Mix it in, and once the ferment is supposed to be completed, if it smells and tastes off, throw it out. But, I think more often than not you’ll end up fine.

    Side note, it’s only since recent times people started fermenting in glass jars where everything is visible. Traditionally smell and taste were the only markers people used. Trust your senses!

    Happy fermenting!







  • SethOPtoManderbeehaw posts
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    2 年前

    Hi! I was looking in the general feed. So, I never changed the sort, it was on active. Now that I set it on hot I can very much so see beehaw posts.
    Thanks for immediately pointing me in the right direction!



  • SethtoHouseplantsExperiences with Scale Eradication?
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    2 年前

    I’ve had no luck getting rid of them by any other means than chemical pest control. I figured since it’s indoor I at least wont harm anything else. It’s important that you use a product that gets absorbed in the sap stream so that when they bite into the leave they get poisoned. They are sturdy bugs, It took me multiple treatments. I used this:



  • SethtoFermentationAnybody toying with Koji?
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    2 年前

    Structure wise I’ve had results by not kneading the dough, just letting the autolyse handle the gluten formation. It comes out more flakey. I assume the koji will reach deeper inside that way.
    Poking holes though is a tried and true tactic!