Also see Wikipedia’s list of common misconceptions. And related: xkcd.com/843.

Toll! Da bin ich neidisch, habe leider keinen Ofen. Interessiere mich seit einiger Zeit für Fermetation und würde mal gerne einen eigenen Sauerteig ansetzen…

Comment threads are collapsible afaik, just touch and hold onea comment and release again. Admittedly there are no visual hints that this is possible, there a tutorial or something like that might help.

Hatte die gleiche Frage gehabt. Wollte meinen Account auf einer “kleineren” Instanz als lemmy.ml machen mit lokalen Servern und da war feddit naheliegend. Aber habe gemerkt, dass es zu vielen meiner Hobbies, die auf Reddit vertreten waren, noch nicht einmal Englische communities gibt.

From language learning I know and enjoy the spaced repetition learning flashcard app Anki. The desktop software is free and open source. For phones there is an official iphone app (costs money) and a free open source android app created by volunteers, but you can also do revisions by using the mobile friendly website without any app. Spaced repetition learning is very powerful as the algorithm decides for you when you should do your revisions, in increasing intervals if you answer correctly.

Anyway, there are several user-created bird decks. I only studied those for western Europe so can’t give a specific US recommendation but you can find bird decks here: https://ankiweb.net/shared/decks/Birds

For just learning US bird calls e.g. the deck “Birds of North America” might be sufficient. Or use the Ultimate Birds deck which is huge and has birds from all over the world. With the Ultimate Birds deck you can use tags to create a filtered deck which only contains species of North America (the posted link contains instructions). The notes of the deck contain information in fields that you can use to create different types of cards via card templates. Fields are e.g. sounds, images, English (English name) or Scientific (scientific name). For call recognition you can create a card type sounds -> English which has the sounds on the front and the English name and image on the back side. But you can also create card types for recognizing images or learning scientific names etc.

Anki has a learning curve, but there’s lots of material online about Anki, e.g. tons of youtube videos (apparently many med students use it for memorization) and it can be very powerful.

Bei deutschen Podcasts abonniere ich noch “Streitkräfte und Strategien” und für kurze Updates “Krieg in Europa - Das Update zur Lage in der Ukraine”.

Bei englischen Podcasts "War on the Rocks", “Geopolitics Decanted” und “Ukrainecast” vom BBC.

“Was tun Herr General” habe ich jetzt mal auch abonniert, danke für den Tipp.

Höre nicht immer jede Folge von allem aber hab damit meist genug zum joggen.

Höre die Podcasts alle in Antennapod, einer kostenlosen open source Podcast App für Android.

Bin Fan von Immersion, daher French Press oder Aeropress wenn ich den Kaffee nur für mich mache. Benutze die Rezepte von James Hoffman, er lässt sich Zeit, und dafür bekommt man konsistent gute Extraktion, bei relativ simpler Zubereitung. Die Kaffeebohnen male ich selbst und wechsle zwischen Lavazza und ähnlichen Supermarktbohnen und Spezialitätenkaffee.

I made some #Makgeolli, a milky white Korean rice “wine”. It’s made by fermenting steemed rice with the “nuruk” starter culture, which contains both the enzymes to break down the rice starches into sugar and the yeast cultures for turning the sugar into alcohol. I used the Danyangju recipe from A Primer on Brewing Makgeolli.

The most difficult part is finding the Nuruk online. I found it in a Korean online store as “Powdered Enzyme Amylase”. And you need a steamer that fits 1 kg of glutinous rice. But the fermentation is done in a single step after just around 7 days at room temperature.

Today I filled it into plastic water bottles. Not pretty on pictures but the store version is also sold in plastic and it makes it easier and safer to gauge the pressure, as it will contiue to ferment and make CO2 (though slowly after refrigeration).

I first tried Makgeolli in Asian supermarkets, but the exported one is pasteurized and not alive anymore, which is why I wanted to mak my own. The homemade one is much stronger in Alcohol than the store one, so usually I dilute it before drinking, and thus the 2L brewing yield is not that little.

This only my second home-made batch overall, and I didn’t taste this one yet, so will speak from memory from my first batch. Also I have not much “tasting” expertise, so I can’t give a sommelier-style description. Makgeolli has this fine sparkling going on, a smooth mouth feel and is quiet sweet. Compared to other alcohols it’s maybe similar to Federweisser, a fresh, still sparkling white wine. Home-made makgeolli is surprisingly similar in taste to the one you get in the store, but has a bit more of a sour note. I did the variant where in addition to nuruk I added some brewer’s yeast which contains different yeast strains. If I remember correctly it might get even more sour and less alcoholic if you omit that, but not sure, never tried.

To be honest I never tried any other rice wines, makgeolli is my first brew after mead, and I like how simple it is, no need for aging or fermentation caps, no temperature control. Also due to my Korean girlfriend I’m very interested in Korean culture and its cuisine, especially its richness in fermented products.

Sandor Ellix Katz in the “Art of Fermentation” also describes a variant of Makgeolli with sweet potatoes, I might also experiment with that in the future. Surprisingly, in his book he has rice wines in the same category as beers and not as wines, because both are done through fermentation of grain using enzymes to bread down starches. Which in beer is done in a distinct fermentation step, but for rice alcohols usually happens in parallel to the alcohol fermentation.

I often share (“boost”) lemmy posts on mastodon. I would like to be able to add hashtags to the boosted post, because on mastodon I rely on hashtags to find content that interests me (e.g. I follow certain hashtag. Lemmy doesn’t need those because the general theme and topic is often obvious from the community context it was posted in, but this context is lost when sharing on mastodon. For example, when I post something in c/baduk@lemmy.ml, for lemmy users it will be clear that this post is about Baduk (the Korean name for the game of Go). But when I boost the post on my private mastodon, it’s not obvious anymore that this was posted in a Baduk community and the Baduk-interested people on mastodon will never see the post except if they follow me or the lemmy comunity. All solutions that come to my mind seem a bit awkward, are there any best-practices for that?