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u/SpadesHeart

r/foodhacks r/mead r/arborists r/Canning r/gardening r/espresso r/prisonhooch r/noscrapleftbehind r/winemaking r/fermentation
Image 1 — As it turns out, three times a year, I will have an endless supply of certain vegetables. Right now it is broccoli greens. What do?
Image 2 — As it turns out, three times a year, I will have an endless supply of certain vegetables. Right now it is broccoli greens. What do?
▲ 16 r/Canning

As it turns out, three times a year, I will have an endless supply of certain vegetables. Right now it is broccoli greens. What do?

Last fall I posted about how I had hundreds of pounds of peppers. I was able to preserve most all of them and now that I understand how the farm behind me works, it turns out that there are three separate harvest seasons, the first being broccoli. They've already harvested the broccoli and there's an endless supply of broccoli leaves, stems and some immature broccoli florets.

Luckily I just got a pressure canner, but my limitations are similar. No fridge and no freezer. Has to be things that are shelf stable after canning or otherwise.

So far this is what I have:

Broccoli greens kimchi

Pressure canned broccoli leaves

Pickled broccoli stems

Broccoli stem and leaf Chow Chow

Broccoli stem and head giordanera

Dehydrated broccoli leaf powder

If anybody has any strong suggestions considering I have literally as much as this ingredient as I want and tons of canning space, I'm all ears.

u/SpadesHeart — 5 hours ago
▲ 69 r/fermentation

As it turns out, three times a year, I will have an endless supply of certain vegetables. Right now it is broccoli greens. What do?

Last fall I posted about how I had hundreds of pounds of peppers. I was able to preserve most all of them and now that I understand how the farm behind me works, it turns out that there are three separate harvest seasons, the first being broccoli. They've already harvested the broccoli and there's an endless supply of broccoli leaves, stems and some immature broccoli florets.

Luckily I just got a pressure canner, but my limitations are similar. No fridge and no freezer. Has to be things that are shelf stable after canning or otherwise.

So far this is what I have:

Broccoli greens kimchi

Pressure canned broccoli leaves

Pickled broccoli stems

Broccoli stem and leaf Chow Chow

Broccoli stem and head giordanera

Dehydrated broccoli leaf powder

If anybody has any strong suggestions considering I have literally as much as this ingredient as I want and tons of canning space, I'm all ears.

u/SpadesHeart — 5 hours ago
▲ 30 r/foodhacks

As it turns out, three times a year, I will have an endless supply of certain vegetables. Right now it is broccoli greens. What do?

Last fall I posted about how I had hundreds of pounds of peppers. I was able to preserve most all of them and now that I understand how the farm behind me works, it turns out that there are three separate harvest seasons, the first being broccoli. They've already harvested the broccoli and there's an endless supply of broccoli leaves, stems and some immature broccoli florets.

Luckily I just got a pressure canner, but my limitations are similar. No fridge and no freezer. Has to be things that are shelf stable after canning or otherwise.

So far this is what I have:

Broccoli greens kimchi Pressure canned broccoli leaves Pickled broccoli stems Broccoli stem and leaf Chow Chow Broccoli stem and head giordanera Dehydrated broccoli leaf powder

If anybody has any strong suggestions considering I have literally as much as this ingredient as I want and tons of canning space, I'm all ears.

u/SpadesHeart — 5 hours ago
▲ 57 r/noscrapleftbehind

As it turns out, three times a year, I will have an endless supply of certain vegetables. Right now it is broccoli greens. What do?

Last fall I posted about how I had hundreds of pounds of peppers. I was able to preserve most all of them and now that I understand how the farm behind me works, it turns out that there are three separate harvest seasons, the first being broccoli. They've already harvested the broccoli and there's an endless supply of broccoli leaves, stems and some immature broccoli florets.

Luckily I just got a pressure canner, but my limitations are similar. No fridge and no freezer. Has to be things that are shelf stable after canning or otherwise.

So far this is what I have:

Broccoli greens kimchi

Pressure canned broccoli leaves

Pickled broccoli stems

Broccoli stem and leaf Chow Chow

Broccoli stem and head giordanera

Dehydrated broccoli leaf powder

If anybody has any strong suggestions considering I have literally as much as this ingredient as I want and tons of canning space, I'm all ears.

u/SpadesHeart — 5 hours ago
▲ 3 r/prisonhooch

Bottle shock or should I be performing other intervention?

I made a mead that featured dates and figs, I blended the dates and figs into a slurry before straining it out with the idea that the extra tannins would add body and complexity. The mead also had a spice tincture soaked in rum with allspice, clove, and other baking spices. Predictably, the mead was unpleasantly bitter.

After a couple months of batch ageing and after it had been sweetened, that problem was not receding. I decided to do some egg white fining, and a week later, the issue was pretty much gone. It was actually well integrated, the honey note became prominent, so I figured hell yeah let's bottle.

From my research, egg white fining could dissipate some of the more gentle flavours from some of the spices like allspice specifically, so I soaked a couple berries in half a cup of wine in my fridge to add at the end.

Come bottling day, I add it, it tasted good so I figured everything was fine. I did add potassium meta this point as well. Now 1 week later, I'm tasting the little bit that's left in my fridge and it's back to that really unpleasant bitterness. I opened one of the small bottles that had been sitting and it's also unpleasantly bitter, not as bad as before, but not as perfect as it was at bottling.

I am seriously considering opening everything back up and refining again. The bitterness issue seems structural so should I or is there research indicating that waiting this out a couple months is the right way to go? I wanted to serve this to people in October so I wanted to make sure that it was good for then.

With the rum addition, The mead is probably sitting at about 17% If that helps. Sweetness is probably it 90/L. I was also considering upping the sweetness.

reddit.com
u/SpadesHeart — 12 days ago
▲ 2 r/winemaking

Bottle shocker should I be performing other intervention?

I made a mead that featured dates and figs, I blended the dates and figs into a slurry before straining it out with the idea that the extra tannins would add body and complexity. The mead also had a spice tincture soaked in rum with allspice, clove, and other baking spices. Predictably, the mead was unpleasantly bitter.

After a couple months of batch ageing and after it had been sweetened, that problem was not receding. I decided to do some egg white fining, and a week later, the issue was pretty much gone. It was actually well integrated, the honey note became prominent, so I figured hell yeah let's bottle.

From my research, egg white fining could dissipate some of the more gentle flavours from some of the spices like allspice specifically, so I soaked a couple berries in half a cup of wine in my fridge to add at the end.

Come bottling day, I add it, it tasted good so I figured everything was fine. I did add potassium meta this point as well. Now 1 week later, I'm tasting the little bit that's left in my fridge and it's back to that really unpleasant bitterness. I opened one of the small bottles that had been sitting and it's also unpleasantly bitter, not as bad as before, but not as perfect as it was at bottling.

I am seriously considering opening everything back up and refining again. The bitterness issue seems structural so should I or is there research indicating that waiting this out a couple months is the right way to go? I wanted to serve this to people in October so I wanted to make sure that it was good for then.

With the rum addition, The mead is probably sitting at about 17% If that helps. Sweetness is probably it 90/L. I was also considering upping the sweetness.

reddit.com
u/SpadesHeart — 12 days ago
▲ 1 r/mead

Bottling shock or should I be performing other intervention?

I made a mead that featured dates and figs, I blended the dates and figs into a slurry before straining it out with the idea that the extra tannins would add body and complexity. The mead also had a spice tincture soaked in rum with allspice, clove, and other baking spices. Predictably, the mead was unpleasantly bitter.

After a couple months of batch ageing and after it had been sweetened, that problem was not receding. I decided to do some egg white fining, and a week later, the issue was pretty much gone. It was actually well integrated, the honey note became prominent, so I figured hell yeah let's bottle.

From my research, egg white fining could dissipate some of the more gentle flavours from some of the spices like allspice specifically, so I soaked a couple berries in half a cup of wine in my fridge to add at the end.

Come bottling day, I add it, it tasted good so I figured everything was fine. I did add potassium meta this point as well. Now 1 week later, I'm tasting the little bit that's left in my fridge and it's back to that really unpleasant bitterness. I opened one of the small bottles that had been sitting and it's also unpleasantly bitter, not as bad as before, but not as perfect as it was at bottling.

I am seriously considering opening everything back up and refining again. The bitterness issue seems structural so should I or is there research indicating that waiting this out a couple months is the right way to go? I wanted to serve this to people in October so I wanted to make sure that it was good for then.

With the rum addition, The mead is probably sitting at about 17% If that helps. Sweetness is probably it 90/L. I was also considering upping the sweetness.

reddit.com
u/SpadesHeart — 12 days ago
▲ 14 r/espresso

I think I might have just gotten a secret unbelievable deal? Apparently it's a Lelit Anna under the hood.

Old fellow near me was selling this Nemox Junior machine from an Italian ice cream company for $60. I saw the pressure gauge and the switches and I figured, from that era, it couldn't really be a bad machine. I did some tertiary research and found out that it had pretty impressive specs, though none that I could confirm, just posts from 15-20 years ago on forums when it apparently used to sell for 4 to $500. My Europiccola is currently in pieces as I need to buy another part to finish the restoration, so I figured I would look for a beater in the meantime.

The guy was apparently having a hard time selling it, it was up for weeks. He had somebody interested in buying it that had to back out, which is when I swooped in. Apparently he wasn't able to get very good coffee out of the machine and found it to be overly complicated lol. He bought a automatic for himself, though apparently had the pump changed recently after he burned it out.

The build is excellent, the casing is all heavy gauge steel. The steam wand articulates, the pressure gauge works flawlessly and the switches are satisfying. I did some deeper research, I'm pretty certain that this is just a old Leit Anna under the hood, pre PID. The portafilter is... Improvised. Apparently the original owner used to work he was a aeronautic engineer, it looks like he machined a piece of steel for the handle. With a 10 gram basket, It immediately pulled good shots. Quite tasty to my untrained palate. I was looking for maybe a broken gaggia classic since those are so easily repairable but this one popped up in fantastic working order and from the specs is a step up in almost every way.

From my testing, I can't confirm if it has a solenoid valve but I strongly believe it does as it did suck up the puck after it sat for a couple minutes. I think it's just gunked up.

What's the best way for me to get the most out of this machine as far as restoration goes? It has some serious horsepower, but getting that three-way valve working If it's there would probably add a lot. Also if anyone can confirm my research, that would be pretty sweet. It really feels like I just scored a very very expensive machine for very little money.

u/SpadesHeart — 18 days ago
▲ 4 r/gardening

How difficult would it be to transplant mature lilac trees?

3 minutes from where I live the city has bought up a number of houses to redevelop the area. The old guy who used to live here let me take lilacs for my own projects, but when I went over this time the signage was up that they were planning the redevelopment. The home is abandoned. The back is overgrown and there are maybe half a dozen beautiful lilac trees that they're clearly going to destroy. And I know this because the home that was next door where I also used to collect lilacs is just gone. I didn't even realise this was the case until I tried to look for that house and realised it didn't exist anymore.

I'm just a guy on my own. I have access to a car, maybe some helping hands? But I wouldn't count on it. I could get a trailer for my car as well if necessary.

How hard would it be to dig out trees like this and transplant them in my own home? I'm concerned there might be a need for some deliberate speed considering this is a fairly extensive project that they have going. I realise it's not the ideal deal time to do this but I think it's better to maybe let them survive at my home then let them definitely die here.

u/SpadesHeart — 1 month ago
▲ 5 r/arborists

How hard would it be to transplant a mature lilac tree?

3 minutes from where I live the city has bought up a number of houses to redevelop the area. The old guy who used to live here let me take lilacs for my own projects, but when I went over this time the signage was up that they were planning the redevelopment. The home is abandoned. The back is overgrown and there are maybe half a dozen beautiful lilac trees that they're clearly going to destroy. And I know this because the home that was next door where I also used to collect lilacs is just gone. I didn't even realise this was the case until I tried to look for that house and realised it didn't exist anymore.

I'm just a guy on my own. I have access to a car, maybe some helping hands? But I wouldn't count on it. I could get a trailer for my car as well if necessary.

How hard would it be to dig out trees like this and transplant them in my own home? I'm concerned there might be a need for some deliberate speed considering this is a fairly extensive project that they have going. I realise it's not the ideal deal time to do this but I think it's better to maybe let them survive at my home then let them definitely die here.

u/SpadesHeart — 1 month ago