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21

c/fermenting-foods-at-home•bettywright•2mo ago

My first batch of kombucha got moldy last Tuesday

I had it going for about 8 days in a big glass jar on the counter. The SCOBY looked fine, but I saw a fuzzy blue spot on the surface when I checked it. I was so bummed. I poured the whole thing out, cleaned the jar with hot soapy water, and started over with a fresh starter from a friend. Has anyone else had mold show up that fast, and what do you think causes it?

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22

c/appliance-repairers•bettywright•2mo ago

Just realized my diagnostic approach was missing a key step

A customer in Phoenix told me last week, 'You always check the board first, but you never ask what I heard.' She described a specific clicking noise before her dryer stopped. I traced it to a worn idler pulley, not the control panel I assumed. Now I start every call by asking for sound details and it's saved me hours. What's the first thing you ask a customer when you walk in?

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11

c/astronomy-photos•bettywright•2mo ago

Had to choose between a new camera lens or a trip to the dark sky park in Utah

Honestly, I picked the trip and spent three nights camping, but my old lens fogged up every single evening. Ngl, I got maybe one decent shot of the Milky Way before giving up and just watching the stars. Anyone have tips for keeping gear dry in cold, clear conditions like that?

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6

c/butchers•bettywright•3mo ago

Why does my venison jerky always come out either bone dry or rubbery?

I got a nice deer this season and wanted to make use of the trim for jerky in my home dehydrator. I cut it with the grain, like I was told, but I can't seem to get the texture right. It's either like eating leather or it's weirdly soft and chewy. Any tips on marinating time or temperature to hit that perfect pull-apart consistency?

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