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2d ago
inThe channel by the old mill used to be a silted-up mess for years, then we ran a 10-inch cutterhead through it for a month.
Oh, actually the cutterhead only ran for a week, but it felt like a month!
3d ago
inA client in Boise insisted I use a 'natural' beeswax on a walnut table, and it completely clouded the grain.
Yeah, @oscar_ellis is right, mineral spirits first is key.
4d ago
inI heard a customer at the bakery call our sourdough 'too sour' and it got me thinking
Classic tang" is a good target. I keep my starter at room temp and feed it twice a day for a more sour loaf. If I want it milder, I use it right after a peak feed or stick it in the fridge for a bit. You could try that before changing your whole schedule.
5d ago
inShoutout to the guy at the farmer's market who said my kraut was too salty
Honestly @jenny_coleman, that dry salt method guy sounds like my one attempt at being a know-it-all. I tried to tell my grandma her pie crust was wrong because I saw a different way online. Tbh, she just handed me the rolling pin and told me to prove it. My crust was a total disaster, like a salty cracker. Some folks get so stuck on their one trick they forget food is about what works and tastes good. Ngl, I learned my lesson and just eat the pickles now, I don't argue about how they're made.
6d ago
inMy Python script printed 'None' after every function call and I have no idea why
Did you print the function itself?