I rarely wear jewelry, not even my wedding band, especially now that I can't get the damn thing off if I put it on. Anyway, working with electricity, as I do, and wearing jewelry, is oft times a bad idea.
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Tubercle puts up about 20 quarts of HOT pickle okra every year. Eats them like candy
The usual. Tomatoes, cucumbers,
squash, zuchini, green beans, cabbage, lettuce, an assortment of peppers and this year I want to plant some asparagas.
Oh...I can't forget the fresh herbs. Parsley, dill, oregeno, cilantro, etc...
Small garden here. I let mine go fallow last year (no time) but I am planning on putting in several varieties of tomatoes and chillies, okra, pole beans and a spice garden.
Okra....yeah, I should put in a dozen plants. To me, they are best at 2" long; pick, steam, and sprinkle with parmeasian cheese...awesome!
The way I see it is that the more technologically advanced we become the more responsibility we assume.
Less gadgets = simpler lifestyle
Of course I say that and I am a gadget geek.
I know htat rousing yeast can be a technique for getting better attenuation in big beers, but do you think it has any negative (or positive) effects on an average beer?
I can tell you it isn't having any negative effects on your beers! I don't see how it could be a problem. Oxidation isn't a concern at that point. There are macro breweries that agitate continuously to speed up fermentation - actually, I have to do it to four tanks today. Stupid Colorado winter keeps crashing my beers...Fast Fourier Transform?
My brain does that every single time.WLP002 does not respond well to this type of stimulus. It has a tendency to stick to the bottom of the fermenter and if you do rouse it, it over attenuates.
Is that based on a controlled test? What is over-attenuation in this context? I don't doubt that agitation could reduce the FG, but when I hear "over attenuates" I think of a beer finishing drastically lower than anticipated.
Culinary fail = raw green beans.
Why is it when you go to a "fancy" restaurant they feel compelled to serve raw green beans? These so called professional chefs think that green beans should be "blanched" for a few minutes and then thrust into an ice water bath to stop the cooking process. What demon taught them this? Who the hell thought that green beans should crunch like cucumbers? I've even seen this $&*t on TV cooking shows that attempt to promulgate this insane conspiracy to institutionalize the young tender minds that don't know any better.
And on top of that they only give you 3 or 4 to spit out. Properly cooked green beans should cover at least half the plate.
Green beans should be simmered for SEVERAL HOURS with at least smoked ham hocks but preferably with a 1/2 pound of bacon to a very tender state.
This is just an observation. If anyone wants the Tubercle's opinion on the subject, just ask.