I took a class at Stryker Forge in Port Townsend, WA, USA. Guy’s actual name is Stryker Gooch and he won an episode of Forged in Fire, which is how I found him.
picnicolas
joined 2 years ago
I love knives so probably just lots of knives 🤭
Thanks, it was a blast! The knife works great. I learned a ton and am tempted to set up a cheap forge in my garage.
Thank you! LECA sounds like great stuff, I’ve ordered some and I’ll give it a try. Do you just water with a diluted orchid fertilizer?
Wonderful! Do you have any tips or resources for orchid care? What’s the rocky stuff you put them in? I’ve always seen bark chips but my orchids aren’t happy.
It makes the account seem legitimate, same as on Reddit.
I tend to buy the misfits on purpose out of fear of them being thrown out
Dull men can enjoy sharp tools
My mother has a partially shame based operating system. She uses self shame as a motivational tool that increases her executive function, e.g. she manages to diet by responding to the part of her that tells her to eat chocolate with shame for wanting chocolate. She avoids the chocolate and goes on with her life.
She tried to install that same operating system in me. Due to my shame sensitivity it paralyzed me and left me unable to function. Instead I would spiral in shame and self hatred for my inability to do what she wanted me to do, even though I wanted to do it too.
My system actually works pretty well with love as motivation instead of shame. It just took me 15 years of intensive commitment to inner work to unravel the shame.
My first time finding lobster mushrooms! A nice patch of them was on a path I walk several times a week. I picked the biggest ones and left some smaller ones that are still growing. I plan on checking back in a couple days.
I learned today that lobster mushrooms are actually a parasitic fungus!
Anyone have any recipe suggestions?
I’ve been refining my bread for the last decade, making all the bread my family consumes. Over the last couple of years I’ve arrived at something we are all really happy with. I’ll try my best to transmit what I’ve learned via this recipe. Feel free to ask questions in the comments.
- 100% bread flour
- 60% rye starter (1:1 course ground rye:water)
- 66% water
- 3% salt
Final hydration 74%
Example for one oval banneton:
- 500g bread flour
- 300g starter (150g water 150g course ground rye)
- 333g water
- 15g salt (preferably grey sea salt like Celtic)
Mix water, flour, and starter until fully hydrated. Sprinkle salt on top.
Wait 1-2 hours for autolyse and hydration.
Stretch and fold once every 30 min - 1 hour, at least 3 times and up to 5.
Bulk ferment 2 more hours.
Sprinkle liberally with rice flour, liberate from bowl with a plastic scraper, place rice flour side down in banneton, pinch top to stretch surface touching banneton, sprinkle rice flour on top.
Cover. Proof two hours or until banneton is filled.
Refrigerate 12 hours to 3 days, longer if more sour flavor is desired.
Preheat baking stone to 500°f / 260°c with a pan for water on a rack below the stone.
Liberate the bread onto a peel and score as desired. Place on stone and put a couple handfuls of ice cubes on the heated pan. Reduce temperature to 444° / 230°c and bake for 36 minutes.
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Cuts paper, and the pork butt I tested it on today :)