It will be my first time sousviding kangaroo. Does anyone know what the lowest internal temperature and for how long to sousvide for kangaroo stew chunks? Im not exactly sure what part of the kangaroo it is, its sold as kangaroo stew meat.
I bought a few succulents a couple weeks ago from a shop that didn't label their plants and couldn't tell me their name when I asked.
I finished my succulent bowl the other day but I feel like I need to know exactly what plants I have so that I can take the best care of them.
I know a couple already (please let me know if I'm wrong):
• The black one is sinocrassula yunnanensis.
• The pale green plump one with red tips is sedum rubrotinctum aurora I think.
• The pink/green little floor decorations are anacampseros rufescens sunrise I think.
The ones I need help identifying are:
• The two echeverias (i think) on both sides. (Btw the one with pink tips wasn't pink when I bought it, the tips only turned pink in the sun). The one on the right looks similar to the left one but the coloring is different.
• The green plump one
• Dusty looking super plump one
I added some pictures from different angles.