pusang halaw

To be safe just start over. The cost of that pork belly, the sugar and the salt is small compared to botulism related medical bills. And you don't have to throw it away, just cook it thoroughly for lunch or supper.

Temperature greater than boiling (212°F) is needed to kill spores... The toxin is heat-labile though and can be destroyed at > 185°F after five minutes or longer, or at > 176°F for 10 minutes or longer.

https://pediatriceducation.org/2015/03/23/what-temperature-should-food-be-cooked-to-for-botulism-prevention

Thanks so much Dr.Redhawk. My pulses will be in zone 1 (right outside my bedroom window) with all my other edibles so they won't ever dry out.  5 gallon minimum container size is noted, and i will try to bring back some fish emulsion from the weekend market. Will also be using my usual woodash and pee solution - that'll work too, right?

i've been wondering about this too. i'm hoping to grow mung beans, lentils, chickpeas, red kidney and broad beans in containers. will they produce their own AS they grow? or will they 'fix' nitrogen only when they're mature? i've tried to grow pulses many times and always failed but i'm determined to succeed in 2019 (and i cheated this year since a friend germinated a few for me).

steel wool, baking soda and boiling water is my preferred cleaning method but i still would like to acquire a good steam cleaning system. not one of those plastic handheld units - the small industrial types like dupray.

Interesting stuff but not much out there apart from research papers. youtube search results are mostly Hindi and Indian, just one American (i think he's a preacher):
https://www.youtube.com/results?search_query=Azospirillum
What's wrong with nitrogen from legumes though?

frank li wrote:We got rid of coffee machines in 2001 or 2002 and simply use a pan. Once the water boils, it is taken off the heat and custom sized coffee grounds poured right in. A stir and while the mix is still whirling we set the pot on a log cut for holding the pan at a tilt... The combination of whirl and the low corner of the pot work together to help gravity sort stuff out

Are you tilting the pan to improve extraction or to let the grounds settle? because the time it takes for the water to go from a boiling 100ºC (212ºF) down to a drinkable 70º-80ºC (155º-175ºF) is long enough for a medium-fine grind to steep and release it's goodness. Stir right before pouring thru your favorite filter. Same time, temp, and grind size for french presses. Course grinds will withstand higher temps and longer steeps; and is ideal too for moka pot brewing.

Coffee is temp sensitive, too hot and it vaporizes the good stuff, too cold and you dont get much either. Steep with the lid on after a moment to flash off some.

If you have time (and are willing to make ahead), a long steep like cold brewing will extract the good stuff from medium to fine grinds. But someone already pointed out that's a bit of a misnomer because most "cold brew" is started with room temp or anywhere between 10 degrees above or below body temp (37°C or 98.6°F) water, it's the long steep that's cold.

Welcome Evan, Enjoy!

Neglected to mention my second favorite coffee after Kona. Vietnamese beans (both Arabica and Robusta) are fantastic if you can get them whole and un-ground. Unfortunately the trade has been infiltrated by counterfeiters so buying direct is best. Asian groceries all over North America and Western Europe also stock these (mostly Trung Nguyen) but check the roasting dates.
https://www.agferrari.com/best-vietnamese-coffee-brands

(a relative in Hanoi sends me these twice yearly - lucky guy lives 20mins away from Cafe Mai)

seems this particular rabbit-hole is deep and seemingly endless:




addendum: