• uberfreeza@lemmy.world
    131·
    2 days ago

    The stem on a wine glass has a purpose besides looking fancy. A wine drinker is meant to hold the glass by the stem so the temperature in their hand doesn’t affect the flavor profile in the wine. All wines have an ideal serving temperature also. It depends on the specific wine, but in general, reds are slightly below room temperature and whites are slightly above fridge temperature.

  • prime_number_314159@lemmy.world
    4·
    3 days ago

    In order to make sourkraut, you need cabbage, salt, a knife, a cutting board, a big bowl, a scale, and an appropriate storage container for fermentation.

    Start by rinsing the outside of the cabbage. Peel off any leaves that are damaged badly, cut out any smaller bad spots, then quarter each head, remove the core, and cut small strips. Weight the cabbage you have remaining, divide the weight by 50, and put that much salt together with the cabbage strips in the large bowl. Mix the salt and cabbage occasionally, and either punch it, or squeeze it. After 2 - 4 hours, there should be a good bit of liquid at the bottom of the bowl.

    Transfer the cabbage and the liquid to your fermentation vessel. Use weights or a plastic bag full of water to make sure the cabbage is below the salty water. Wait for 6-12 weeks, checking on it at least once per week.

    Lots of things can be used for fermenting, but the best is a stone crock with a lid that has a water seal around the outside, and a gas release valve on top. The cabbage can smell strongly during fermentation, so get approval from anyone you live with before attempting this recipe.

  • MTK@lemmy.world
    12·
    3 days ago

    Not to brag, but a quick calculation reveals that I have over 3000 hours of pooping experience, so yeah, I know some stuff about pooping 😎

        • Gremour@lemmy.world
          5·
          2 days ago

          That’s the point of the OP of the thread. I’ve read though, that Gros Michel is stll grown in small farms, just not at scale.

          • MystikIncarnate@lemmy.caEnglish
            2·
            1 day ago

            It is and you can buy them, but you pay a significant premium for them.

            IIRC Cavendish is supposed to be more resilient to the fungi than Gros Michael is, but it’s not immune. The fungi mostly exists underground so it’s difficult, if not impossible to remove from the land once it’s “infected”… And it takes decades to clear naturally once the trees are removed.

            The good thing here is that we already have Gros Michael and AFAIK, Cavendish seeds in the global seed vault, so we’re not at risk of losing the ability to bring the trees back at some point in the future. We still haven’t lost them, as you mentioned, there’s still small batches being grown.

            IMO, it’s all a bit sad, since apparently Gros Michael is so much tastier, and there’s a shrinking number of people alive who are old enough to remember what they tasted like at all… So without investing in buying some from one of the small batch plantations still growing them, very soon, all but those that specifically went out of their way to try them, will have no idea what they taste like.

            I’m not old enough to remember what they taste like (if they even existed as an option in the grocery when I was born at all, which I’m not sure about). I’ll probably never know.

            • Gremour@lemmy.world
              2·
              22 hours ago

              I was born in 1977, and the fungi that destroyed most of Gros Michel seem to happen in 1950ies. But I can say for sure that bananas in my childhood were much tastier than now. Maybe because there are much more sorts of bananas except GM and Cavendish, or maybe GM was still sold and I was lucky to try it. Modern bananas are outright bland to me.

  • Cano@lemm.ee
    6·
    3 days ago

    I know that I know nothing, that must count as something right?

    • OldManBOMBIN@lemmy.world
      2·
      3 days ago

      "If you know that you know nothing, then that means you know 1 thing; which would cancel out the fact that you know nothing, making you a fool.

      The key is to recognize that you only know that you’ve more to learn about the things you do not know, though you don’t know what those may be. Only then can you never be mistaken in these regards."

      I read that on a fortune cookie once.

  • ch00f@lemmy.world
    82·
    3 days ago

    Don’t ever, for any reason, do anything, to anyone, for any reason, ever, no matter what, no matter where, or who, or who you are with, or where you are going, or where you’ve been, ever, for any reason whatsoever.