T Melville

Lynna El-Kareem wrote:Interesting,

I wonder what zone you guys are in that are growing bamboo?

I'm in zone 6, SW Missouri. Bamboo hardiness is often, if not always rated not according to the cold that will kill the plant, but according to the cold that will make it lose it's leaves. My bamboo loses all it's leaves probably 2 winters out of 3. I think that always kills the culms, at least it usually does. Doesn't seem to bother the roots or [rhizomes?] at all.

Sadly, if I've understood and remembered properly, an individual culm is at it's strongest in it's fourth year of growth. Since they usually die in the first year, most of the culms I harvest aren't great building material. They split, even from just drying out unused. It mostly goes to waste now, but I'm considering splitting it, maybe flattening pieces. Maybe if I laminate them together, maybe gluing them, they could be useful? Alternately, if I de-limb them and stack them out of the weather to dry, they should be fine (fast burning) fuel.

Note: Each node is hollow and mostly airtight. Air can kinda pass through, equalizing pressure when the air temperature changes. When you burn it, though, the air expands too fast and it pops. I've never seen it be explosive or dangerous, but it'll scare the crap out of you if you don't expect it! Splitting or crushing before burning would be best.

I presumably neglected my ferment for too long, and when I opened it there was what looked like mold. Different from Kahm, unless it changes colors when left too long. Blue, gray, and fuzzy says mold to me. I did NOT sample or even disturb it. I assume this indicates I should dump, sanitize, and start again? Is this correct?

Jay Angler wrote:Moral of the story: Document, document, document - do not rely of human memories, or human uncommon sense.

When I was younger and still lived at home, dad had a septic tank installed one day while I was at work. I'm sure the finishing work went on longer than a day, but I'd never seen the cleanout location before it was covered. Several years later we needed it pumped, and dad had no idea where the cleanout was, and I was getting pretty worn out from digging random holes. Then my uncle who lived about an hour away unexpectedly came to visit while we were still working. When he found out the problem, he said he'd been over to visit while it was being set, and thought he could get close. Uncle Harold just had the knack; good mechanic, did his own carpentry, just very handy. So when he put his back against the wall of the house, then started walking due west, counting his paces, then stopped and pointed to where he thought was pretty close, I asked him not to move. I brought the shovel and lined it up directly under his hand and dug straight down. I hit the edge of the lid. He was within a foot or so of hitting it dead center! I always kept it marked after that, up until a few pumps later, it needed pumped and I was too sick to dig. They brought a backhoe. They were reasonable, but it was close to the price of putting in a riser, so we did, and now we'll never have to pay to have it dug again. The location is now pretty obvious.

Nicole Alderman wrote:My husband euthanized many a fish with clove oil. It paralyzes their breathing muscles and they slowly--but relatively painlessly--die. To this day, I associate the smell with dead fish, and struggle to add it to my pumpkin pies...

I've seen Joey do it twice now, with his fish recovering in a few minutes. I'm guessing your husband used more?

A vaguely related product that's made with linseed oil, woodflour and paper, and it lasts! Lincrusta. They needed some when they renovated a room in the Winchester Mystery House in 2019 and 2020. They used some extra that Sarah Winchester bought before she died. In 1922. It keeps, and the oil did not hinder it. I'm sure clove oil has different properties, so I've no idea if it'll help longevity.

Just a rabbit hole, probably not too helpful, but maybe interesting.

Lincrusta and again on wikipedia
The renovation
Sarah Winchester

I don't know enough about clove oil to discuss safe handling, but please be sure you do. It works as an anesthetic, and I don't know how much it takes to affect a human. The King of DIY uses it when he has a fish that needs a surgery.

Christopher Weeks wrote:With regard to Kahm, I invented a way of removing it that I think is better than any of the usual suspects. Put your crock in the sink, and very slowly run cool water into it on one side... Allow it to fill and run over. The Kahm floats pretty well and runs out with the surplus water...

Reminds me of cleaning fermented tomato seeds. Might even be the same stuff I'm floating off.

Tereza Okava wrote:1) the white stuff is probably Kahm yeast. don't worry about it.

After posting this, I rewatched one of the videos above and was reminded of exactly this.

Tereza Okava wrote:2) do you have a weight? a river stone you've boiled, a plate, a clean plastic bag full of water. I often take a cabbage leaf and then throw any of those things on top of it. this will keep your stuff from floating and stop mold.

I have a clean jar with some water in it. I use that to weigh down a circle I cut from an ice cream bucket lid. So far, I've kept it too full of veggies for the jar lid to get in the brine. I read that it's best not to put metal in there. If adding veggies is ever not an option, I guess I'll take out some brine to keep the metal out of it.

A couple thoughts I forgot to mention:
1) Maybe coincidence, maybe a cause and effect relationship, the white scum usually seems to fully replenish within a day. After adding all those new vegetables and waiting 2 days, there seemed to be less of it than usually forms in a day. Is that stuff, by chance, dead bacteria? Did I slow down the scum by giving the Lactobacillus something else to do? Or am I just reading too much into a coincidence?
2) I had a thought about putting a layer of oil on top to automatically keep things anaerobic, and was going to ask the group for opinions. But observation showed me why we don't do it like that, at least without having to solve a new problem or 2. Most of the veggies float. I don't know if they'd float in oil, but if they breach it's surface at all, then my idea wouldn't work. You could weigh them down somehow to keep them below the surface, but that's the method we do use, and it doesn't need any oil. Thought I'd mention it here in case someone with a more suitable use-case hasn't thought of it yet.

Somewhere along the way I added a can of corn, along with it's salt. Doesn't seem to taste much different. I'm hoping to digest it better. It sinks and gets blocked by the other veggies, so I haven't eaten much at a time.

I had hoped that the wax wrap was helping me avoid the white scum that develops. No such luck. I think it DID help delay it, or maybe I was just wrong re: how quickly that forms. I thought that was supposed to become a problem around day 2 or 3, but it seems like it took more like a week. I found it to be a hassle to remove with paper towels or with a spoon. I found an old plastic sieve I'd stopped using when I got a metal one and liked it better. It had 2 little "ears" sticking out, which worked with the handle to keep it from falling into a container. They were in the way, so I cut them off. Now the white stuff is easy to skim.

The original veggies I put in are a little sour now, but seem to have kinda plateaued. They're tasty. I think they may be helping my gut, but it's early days, and my gut's been in bad shape for a long time, so we'll see. I try to eat some every day, or at least every 2. I noticed the crock was getting a lot less full, so when I went to town, I got stuff to add. Baby bokchois, ginger, and dried purple sweet potato from the asian market. The ginger is WAY too spicy for my palette, maybe it'll mellow out more. It doesn't seem to have hurt any of the other stuff. The lady who runs the place did not have high hopes for the sweet potato in there, and I gotta say she was right. (I only put a little to test, and I hope after it really transforms, to try roasting it with a little oil.) Some of the purple has leached out and made the onions a little pinkish, so that's kinda neat. I also went to Aldi's, and added broccoli and multicolored little tomatoes. (I don't know cherry from grape tomatoes.) I tried one at about 2 days, and it was NOT transformed enough! I don't like raw tomato flavor, I'm hoping they'll be good pickled.

I've been noticing the brine is sour. At first taste, the broccoli tasted fermented at day 2, because the flower holds a lot of brine. (You can tell it's not mature yet when you chew it.) The bokchoi is sliced pretty thin, and could fool an untrained palette like mine. How different is the brine from diluted vinegar? Is it Lactobacillus that makes vinegar? Or yeast? Or something else?

Two days in, opened up to check and to add two poblanos.

2 days in. Some bubbles, slight fermenty smell.

There were some bubbles and a slight fermenty smell. The carrots and onions are slightly softened and salty, and the onions no longer taste raw. Not much transformation yet, but it's still early. I sliced and added two poblanos.

Added 2 poblanos.