u/SpicyBeefChowFun

I drew a Jack Frost culture syringe in a random deal for $20 + 3 shipping. Bought a local purveyors bean bag and substrate for another $25 (free local delivery) and went to town. 3 weeks later a $4 tub from Target, tub filters from Amazon (free - they arrived pretty dirty), 70% alcohol from HEB ($2.75), a mister from Amazon - $7 for 2.... A ~$65 investment.

10 days after S2B, I open the vents with the filters, added light, and 9.5 days later I have 21 ounces of Jack Frost mushrooms, and minus a lunchtime snack, dried to about 64 grams of cracker crisp jack frost with the help of a fan ($8 at Walmart) and desiccant packets ($6 at Amazon).

My second flush from this torn up cake surprisingly turned out another 17 ounces - and my crowning glory: A 2.3 ounce Jack Frost mushroom (including his 2 nuts) picked at his (her?) prime. But 3 days on the drying rack and 1 day in the desiccant jar and he's not nearly as handsome at mere a 6.1 grams - how the mighty have fallen.

This was not a typical Jack Frost grow from what I've read. I must have done something wrong since these grew pretty fuggin quick.

Compare that to the other half of my syringe I used in this all-in- one bag from that Northern company that ain't doing Jack Shit in those same 7 weeks it took to turn out 2.5lbs from his identical twin's spooge.

Along with my buddy who used two of those all-in-one-bags for his golden teacher syringe and has nothing to show for his $90 investment. And he's pissed at at me having to pay $3/gram after giving him 21 grams for free in the first . (which is 5X more than I've used in the same time frame - fugg'em).

YMMV: Your Mileage May Vary. But I'm glad I invested what I did (except for the "all-in-one bag" which appears may be a total flop). I think we got three of them for $75. Hopefully dunking and moving it into a bin will help, even if its all side-pins..

Forgive me, I'm having an identity crisis and forgot where I usually post my sandwiches - was it here? <shrug>

Here in Texas along with the rest of the U.S. outside of Philadelphia, we encourage grilled peppers and onions on cheesesteak sandwiches - and for good reason. We think outside of PHL.

And NEVER Cheese Whiz <gag>. Sharp, aged provolone, thank you. Not that common pre-sliced grocery store crap, either.

Cook the salted and peppered peppers and onions hot and fast twice as long as you do the shaved ribeye (added together) so there's no liquid accumulation. I do mine in a very hot wok.

And then the secret finish: 1.5tbs of butter(*) per pound of filling. You don't have to thank me later, but just remember that you heard it here and I was right ;-) I also use gallon jars of Heavy Duty Mayo to which I add 8 packets of [true] lime powder, to spread on my rolls - Sosueme!

(*) Not margarine, not a whipped dairy spread.... BUTTER!

Your choice of Jimmy Dean Sage sausage and Whole Milk mozzarella or Burger's smokehouse ham and Vermont cheddar wrapped in Pop'n Fresh Crescent roll dough - $17.95.

EDit: This is kind of a troll post, I know.

My first grow was JF and it grew very quick and in large clusters that were kinda a bitch to remove from the substrate which was only 2.25" thick.

Pre-harvest = 1.2lbs of Fresh JF

Post harvest - most of that substrate had crumbled when I harvested that big cluster. It was literally like ripping small plant tree roots out of packed soil. i kinda ripped off the hanging mycellium and subterate and tapped it back into place in the tub.

Here it's already floating in some water nt in a different tub. I've added more water since then and weighted it down with plastic bags filled with water .

What should I expect to do next? It's my first flush of anything and trying for a 2nd. I'd hate to throw away good mycellium cake after this mostly successful 2-month maiden voyage .

First grow, I drew Jack Frost on a random culture syringe deal. This is after 7 days of FAE+O2. I didn't even bother looking at them until just now. I thought they would take at least 2-3 weeks to pin. The tallest one there is almost 2CM.

But I'm worried about the tight grouping. I kinda expected them to space themselves out for efficiency, no? The substrate is only 2" deep. will these mature before the substrate directly underneath these clusters dries out? Or does the moisture even itself out across the cake fairly quickly?

Not much action on the front half of the tub but seeing the picture, there's definitely some knots there that are looking pretty ripe. And the back right looks like it's going to be a popular winter ski resort. It was as flat as Florida last time I saw this tub.

Is it OK to mist the top of the substrate, or do you just want to mist the sides and lid (avoiding the filters)?

3lb grain bag (sorghum and wheat I think) + same volume of CVG, recolonized 10-11 days, then let in air and light 7 days ago. Plus I've got an all-in-one bag of more JF that's not quite ready for FAE yet.

It's not what your Jewish grandmother made.

In order of ingredient weight: Cleaned chicken livers, butter, port wine, cognac, shallot, garlic, allspice extract (in dark rum), thyme, salt, and FGBP. Capped with home-rendered beef fat (we call it "Be Fat") and more fresh thyme.

There's a very good reason true carnivores go right for the liver after a fresh kill (through the intestines). Then to the heart. But only because the brains are usually too hard to crack into unless you're a jaguar. Jaguars grip!

But your average house cat will surely crunch the head off of that bird or chipmunk, if nothing else. They're not exactly antelopes or zebra skulls.

All these organs are very nutrient-dense while the actual meat takes a back seat. Cats know how to eat. Eat More Organs!

These individual servings are about 3oz each.

Double-Cut Beef ribs: Cut off each "burnt end" rib, robbing the rib of it's inner-most meat and leaving it on the next rib over in the rack. Then completely cut out the 3rd and 5th rib right next the bone on each side. Leaving you three "double meat" ribs, two 'burnt-end' ribs for the pot of beans, and two completely empty ribs for fido or the trash can.

The photo doesn't show off their 'girth' as much as I would have liked. But once you start cutting nobody else is gonna wait while you take photos.

Beef Rib history: Beef back ribs used to have meat on them. But the packing houses adopted X-ray imaging that projected laser beams onto carcasses telling laser guided saws where to cut for maximum yield favoring the more more expensive cuts. This example favoring to cut the meat from the ribs bones and give to boneless beef rib roasts which sold for 3X more per pound. Multiply this by 1,200 cows/day 335 days a year andyou have big profits. Can you really blame them? Did the price of beef ribs go down (or rib roasts for that matter)? All the while during the next 30 years these same executives planted themselves into high-ranking USDA executive positions where they don't even have to work. Why the hell would you leave a $1.2 million/year private sector meat-packing executive position to take on a $140K "public service" job with the USDA? Hmm.

Anyway. Beef back ribs. Voila! I did these hot and fast at about 310-320F using lump and post oak the first hour. They won't absorb much smoke after about 130F, so just lump after the smoked died. Wrapped in pink paper the last 1 hour, took 4 hours total - until they felt floppy enough (which was 202F when I checked them into the kitchen). I haven't lost my "feel for doneness" even though it's been 30 years since I last did back ribs. I've done at least 16 cow's worth of short ribs (plate and chuck) the meantime :-) I'll do beef back ribs (these) if I see 2 or more racks at $3/lb.

If it weren't for the pho soup trend (which is now solidified) these wouldn't be retailing at $5-6/lb.

I've never been to Philadelphia OR New York and sampled their cheesesteaks or chopped cheese. So getting back onto my own turf with my tail between my legs...

I literally teethed on chipped ham bbq sandwiches when I was 1-3 years old - no significant teeth required. It's made of cheap fat-speckled "ham loaf" shaved so thin it's falling apart, doused with a very specific barbecue sauce, heated a few minutes and never to exceed 142F, and piled onto cheap, squishy white hamburger buns. Anything beyond that except maybe some pickle chunks in the sauce, would be a travesty. Here I use a Martin's hoagie roll which satisfies the "cheap squishy white" requirement and has twice the payload capacity while being less messy. Its' what was for breakfast yesterday.

DO NOT USE ISALY'S COMMERCIAL JARRED BOTTLED BBQ SAUCE. We did not approve that. It's unacceptable. The true Isaly's BBQ sauce recipe comes my friend Kate Connally, a University of Pittsburgh faculty member most of her life (may she RIP) who beat the recipe out of an Isaly's family member after she was hit by his snowball in the side of the head at 12 years old. I shit you not - I was there - I saw it all go down at McIntyre Elementary School in the North Hills of Pittsburgh, January of 1979(*)

(Isaly's also invented the Klondike(tm) Ice Cream Bar)

Take it away, Kate!

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Pittsburgh Chipped Ham BBQ Sandwiches From: Kate Connally Date: 1-2-79 (transcribed for Usenets rec.food.cooking forum in 1999)

2.5 lb. chipped chopped ham

BBQ Sauce: 1 small onion, finely chopped 1/2 cup butter 2 cups ketchup 1/3 cup vinegar 1/2 cup water 2 tbsp. brown sugar 2 tsp. prepared mustard 2 tbsp. Worcestershire sauce

Saute onions in butter. When translucent add remaining ingredients and simmer 10 minutes. Stir in the ham and simmer another 5 minutes. Serve on hamburger buns, preferably the good ones from the bakery.

It's the same BBQ sauce as the recipe in the old 'Good Housekeeping' cookbook, I found out years later. The new editions no longer have the same recipe.

If you can't get chipped chopped ham where you are just use any sort of deli boiled ham and have it “chipped” or sliced tissue paper thin. Chipped chopped ham, referred to as chipped ham for short, is a pressed ham loaf that is sold at deli counters in the Pittsburgh area and is always chipped.

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(*) The best and most convincing lies are based on least 90% truth.

Ground beef seasoned with Sazon adobo and sauteed with green and white onions and red and green peppers. Topped with Mustgovian havarti and muenster cheeses and slapped into a toasted Martin's hoagie roll with mayo and a squirt of ketchup.

... carrying two bundles of shingles (75lbs) from ABC Supply and using an electric cargo bike? Requires mild trails, no fences to hop, no creeks full of water without bridges :-) Homeless crack fiends and meth heads are usually OK as long as they aren't camping right in the middle of the trail.

The ultimate route would look like this (and be paved ;-)

I know this is a very niche request and doesn't pertain to many people as its hardly near their daily commute. Sorry if this doesn't pertain to you, but I do appreciate your time and curiosity.

Home made pork breakfast snausage (Kytek recipe). Eggs over medium cooked in the sausage drippings, toasted English muffins with last night's leftover garlic butter, and Havarti cheese with the corners tucked inward. And the little sliver of cantaloupe for garnish makes it officially a well- balanced and healthy meal (extra snausage patty since it was the last one).

I meant to post this at 8:AM but I fell back asleep, as planned ;-)

I came out of Home Depot to put the 6 4ft 2x4's in my Orbiter(tm) trunk and noticed that my tail light was on. And then my headlight, too. Uh, OK... that's kinda odd considering the bike isn't even turned on. I turned on the display and noticed that the odometer said 1,000 miles. I figured maybe the bike was celebrating its 1,000 milestone with this display of lights, said 'fuggit' and rode almost all the way home.

I was turning the very last street corner, and in mid turn my kickstand dropped off the bottom of the bike. I ran over it with the back tire and the bike slid out on the kickstand losing traction and I dumped the bike (and the 2x4's), busting the headlight and my knee.

Put everything back in the trunk and limped the last 100 yards home.

I put the kickstand back on the next morning (it appears they expected it to fall off the way it was designed) and called Lectric about the headlight and tail light always being on - you have to remove the batteries to turn them off. I explained the problem in about 5 seconds and without any, "try this and that" they just said they're sending me a new display, button pad, and controller which I'll need to replace. I told them to throw in some long-range batteries, too, but I don't think I was very convincing.

Happy 1,000 ! Yeah! Rah Rah! <sigh> What crapped out on your XPE2 first, and on what mile?