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/c/casual, for random posts and conversations.
This community has been around for a month but I wanted to get a few posts onto it before sharing!
dynamicHatEcosystem 4 years ago • 100%
I have added the cider post to the sidebar for hooching.
I have added some guidelines as rules. These were largely being self enforced by voting, but I thought I'd make it clear. I have retroactively deleted my own posts that did not conform to this guide.
LemmydynamicHatEcosystem 4 years ago • 100%
How do I mod a community?
I haven't been able to find anything in the docs and it's not self evident to me
e: I guess I'm asking, can I delete other peoples posts? I see both sides; it would be good to enforce community rules, don't want to be like reddit
A place where you can ask all your questions. Please do not post questions as a post, comment here instead! Cheers, dynamicHatEcosystem
dynamicHatEcosystem 4 years ago • 100%
Fermentation is allowing friendly bacteria and yeasts to eat away at your foods, not only does this help keep them fresh but gives them a unique taste. Fermenting carrots may sound a little uninspiring, but it's easy and I believe it is something anyone can do and be suitably surprised at how it turns out!
This is my ferment, day 1, I hope to see others join in and give something new a try :)
e: I haven't given precise amounts for anything because I want it to be a versatile recipe; quantity, flavor, whim. For anyone wondering approximate amounts, I did a fairly small batch; 5g salt, ~250 ml water (left over in the kettle from yesterday), 3 medium carrots, 3 cloves garlic, in a ~4-500 ml jar.
Hi all, If this post accumulates interest I was thinking of making a post once a week with instructions on a ferment that we can all do together. Starting out week one, a nice and simple ferment with ingredients you most likely have in the fridge; Fermented carrots. It sounds bland, but fermented foods have a taste that can not be replicated by mass production. **Materials** 1. Knife 2. Scales 3. Jar **Ingredients** 1. Carrots 2. Water (either filtered or boiled and allowed to cool. This is done to remove the chlorine in the water that would otherwise inhibit the microbes on the carrots from thriving) 3. Salt (preferably pure rock / sea salt, without iodine or anticaking agent) 4. Garlic (or peppercorns, juniper berries, mustard seeds, anything you like the look of. If cautious, submerge spice in boiling water for 1 minute to kill any microbes on the spice) **Method** 1. Wash your hands, knife, cutting surface, and jar. 2. Rinse your carrots. 3. Slice the carrots length ways, and peel your garlic. 4. Add carrot, garlic, and spices to your jar. 5. Make a [2.5% brine](https://web.archive.org/web/20191127104420/http://www.probioticjar.com/brine.html) (2.5g salt for every 100 ml water) and pour over your carrots, ensuring all vegetables and spices are below the water line. 6. Lightly drop the lid on the jar; do not twist or create a seal, fermentation will create CO2 and if it is sealed you have just created a nice smelling frag grenade. 7. Place in cool, dark location, free of insects or molds. (I would recommend keeping it between 18 and 24C (comfortable room temperature) for predictable fermentation; too cold it might not ferment at all or could take months, or too hot and it will ferment quickly causing off flavors. If it is way too hot (>35C) the microbes might die and new, possibly unfriendly, microbes can take over.) Now we wait for a week, checking that the carrots are still under the water line and pushing them under with a clean spoon if they've popped up. You may also want to think about using a [weight](https://web.archive.org/web/20180214203400/https://learningandyearning.com/fermentation-weights/) too keep them submerged. Give your ferment a sniff, it should smell funky but not bad. You might see some bubbling, this is a good sign, but don't be concerned if you cant see any either. Thanks to anyone who's still reading, I hope you join me this week in making some fermented carrots! Feel free to comment with questions. Good luck and happy fermenting
larsga.webfactional.com
Resources for brewing beer [howtobrew.com](http://howtobrew.com/) is my favorite instructional and what I used to start brewing. Can't recommend it enough. On the privacy side; no trackers, also no https.
arstechnica.com
I'm using freeOTP, on one device with a backup file on an encrypted drive, not sure if it's an out of date choice though
Announcements
Free Talk / Chat.
dynamicHatEcosystem 4 years ago • 100%
cloudflair and wordpress though. I couldn't see a slider or another way of voting (firefox, privacy badger, useragent; firefox, windows).
VegandynamicHatEcosystem 4 years ago • 66%
It's really going to come down to classism. The rich can afford to eat meat in China; the wet markets are a sign of status and money. As the Chinese middle class grows they will begin eating more meat. What it will take is promoting the idea that rich westerners eat a vegetarian diet and somehow conveying the upper class is associated with veganism. imo
DeGoogle Yourself
Google's GitHub page has the best joke I've heard all day.
dynamicHatEcosystem 4 years ago • 100%
Googles summer of code was awesome this year, they included a couple of MD programs that I would have loved to play with. In the southern hemisphere though so it would have crossed over with school (and two other projects). Google is surprisingly really into open source
Asklemmy
dynamicHatEcosystem 4 years ago • 100%
I just set up a 4 USB raid 0 array with luks. Not sure what I'm going to do with it, start a cryptocurrency tontine?