You picked them with bare hands?! I wear gloves as the little hairs on the leaves and bines scratch my skin to shreds.
robsteranium
joined 4 months ago
I can see why the "you're spending too long on twitter" stuff seems a bit creepy but something like this would really help me remember what I was doing to prepare timesheets/ invoices! I currently have to wade through chat logs/ git/ file modification dates to try and figure it out which is a pain.
This looks great - thanks a lot!
Can you really isolate a single cell without a laboratory?! What sort of equipment? This sounds more involved than just innoculating some wort with a spoonful of yeast sediment...
I tried to look at yeast under a 40x-640x microscope but just saw a brown blur! I presumed you would need expensive stains/ growth media to experiment properly.
Could you elaborate on what you mean by "1-cell" steps?
I didn't realise yeasts have "killing features" either... I thought the whole idea with fermentation was to create the right conditions for your favoured micro-organism to out compete the rest!
You can leave soil out on a tarp in the sun but as Gunther says you don't want to sterilise it completely. It's the bacteria that break down the organic matter into nutrients the plants can absorb.
If you're worried about the blight returning and don't want to replace the soil I'd think about switching crop for next year. Maybe some nitrogen fixing beans instead?
Idk isn't it just that the name is misleading?!
Brilliant. This looks great. Thanks for taking the time for a thorough write up!
Great idea! We're overrun with Lemon Balm!
How did you extract the flavour? Did you add it to the boil or make a vodka tincture or something?
In fact I'd really be up for trying this out if you'd care to share your recipe?
It looks like a Windows XP activation key!
Salt, Fat, Acid, Heat by Samin Nosrat does this. It begins by introducing the eponymous 4 elements at length then provides a decision tree to help you work through the recipes at the back according to the gaps in your experience.
It's not specifically focused on Indian food but does contrast flavour profiles from different countries. For British Indian Restaurant Curry I'd recommend Dan Toombs "The Curry Guy". It's not written like a textbook but I've learned loads of tricks from it (e.g. base curry sauce/ freezing fried paneer for later, yoghurt marinades etc).
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The yellow Lupulin powder is hidden inside the cones. You can only really see it when you peel the layers back.