SpitballJedi said:

eatyualive said:

its how fluffy you make the mix is what makes it colonize consistently for me.

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I think a lot of people forget this. I wonder how many just dump in there sub, mix the spawn, and spread it out.I take a moment and intentionally try to fluff mine up a bit. My typical colonize time is 7 days with 5 jars of grain.

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SpitballJedi said:

I was using rye berries for a while, but I switched to WBS once you recommended Foomans WBS prep. I notice the WBS does colonize faster than rye, by 2-3 days, likely for the reason you said.

But, just last week, I found a seed and feed place with phat prices. I picked up 50 pounds of wheat for $12. It's smaller than rye and slightly larger than the milo in WBS. I just PC'd my first batch and will G2G this weekend. They have all kinds of stuff for $10-25.

I've never tried RGS,but it seems like it would be a bitch to shake and break up.

Since you don't use a thermometer, do you think it's possible that the oven tek is not perfect pasteurizing and the fact that you use slurry makes up for the imperfection? Because it colonizes so fast? Kind of like what we talked about awhile back about the supercake not being heat treated, but it still don't contaminate.

I have to go to bed now though. Good night all you princes

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van der griegen said:

Since the margin of error on ovens is over 90 degrees

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Seriously, you link me to a cooking website... Where is the research paper showing the standard deviation of oven temps with the variance? Wanna get scientific with me (since you claim so much)? Follow the AOAC acceptable guide lines and publish your work in a peer-reviewed journal! No? Fine, we grow mushrooms as a hobby and this method has shown to work. How in the hell do you come to the conclusion that ovens have a variance of 90F? Also, how in the hell can on fuck this up with their being such a wide temp that this will work with? Getting the sub to 140F - 210F is pretty easy.


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This is what science looks lie van/ Notice all the statistics and following the acceptable guidelines set fourth by the scientific community? I'm sure you can grow mushrooms/ We all can and most have. But don't be telling people shit with no evidence.

http://uarpp.uark.edu/Publications/Drying/Jindal%20and%20Siebenmorgen%201987%20Trans%20ASAE.pdf

MikeBearPig said:

Here Eat :



This is all I do.

Boil, mix, foil, oven, done

Just to make sure, I did take a core thermometer reading for you before I stuck it in the oven.

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MikeBearPig said:

I definitely did not steal my step moms soup pot.

The turkey tin sounds easy too...How many uses do you get out of them before toss?

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well i normally do a 2 flush rotation. but lately ive let them go till 4 flushes. maybe 5 if i have no spawn ready. right now i had some surgery which is preventing me from prepping any spawn. so, ive let two tubs go to 5th flushes and i have no contams yet. the other tubs i chunked out after 4. i don't usually like waiting on the later flushes, but my contams are not out of the ordinary of any other methods. cased or uncased i get the same results either way. i am a big fan of all methods. and i assure you that i will test our your Big Mofo Pot method! i always say BMFS(big mother fucking spoon) or BMFB(big mother fucking bowl)

MikeBearPig said:

Uses on the tins :P

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SpitballJedi said:

Oven temperatures can vary widely depending on manufacturer, age, and condition. Based on the quote you made, that's all VDG was pointing out and he posted a link supporting his claim. We don't need an empirical scientific study to support the idea of temperature variation in ovens; if you've been on this Earth long enough, then you already know it's true; all I have to do is remember how long it takes to cook the same pizza at various friends and relatives houses. Just calm down.

And that's a pretty crappy example of a scientific paper you posted and it has nothing to do with anything.

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Are you saying that oven temps will vary by more than 30F? How about 60F? Oven's do carry a standard deviation (lie everything..) but that standard deviation would be small. Noticeable, but small. [I'm making this claim with my experience of cooking pizza's at various friends and relatives houses.]

Here is an experience that has been consistent for me:

1. Preheat oven to temperature as indicated on the pizza box.

2. Place pizza in the oven once the oven is preheated.

3. Now, the instructions on the pizza box (for this scenario) say the pizza should be done in 20 min. Knowing from past experiences that oven's carry a variance, (definition: the fact or quality of being different, divergent, or inconsistent.) I will check the pizza 5 minutes before the stated time to see how the pizza is looking to account for the variance of the oven temp. If the pizza looks done (cheese melted, crust gold brown, etc) I would pull it out. If the pizza needed more time I will just check every 3 - 5 min to see when to pull the pizza out. Usually, the pizza will be done with a deviance of 5 min of the pizza box's stated time in my experience.

00
Acceptable pasteurization temps are 140F - 200F (That's an acceptable deviation of 30F, if the oven was set to 170). I assume that oven temps would carry less than a 10F deviation based on cooking experience (This is on the high side, changing temps by even 1F changes the whole game with cooking, chemistry, etc.)

    So, this tek carry's no risk with temperatures. IMO, just sharing my thought process. Dose not mean I'm right or wrong. BTW, I am calm, I don't get butt hurt. I'm just learning. I don't hold onto my ideas to strongly b/c I'm willing to be wrong and find out what really works. I rather enjoy my learning experiences.   

   




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The scientific paper was intended to outline what kinds of work used to test out theories. Showing how they ran their numbers (Accurate, measurable, repeatable, statistics).

blackdust said:

SpitballJedi said:

Oven temperatures can vary widely depending on manufacturer, age, and condition. Based on the quote you made, that's all VDG was pointing out and he posted a link supporting his claim. We don't need an empirical scientific study to support the idea of temperature variation in ovens; if you've been on this Earth long enough, then you already know it's true; all I have to do is remember how long it takes to cook the same pizza at various friends and relatives houses. Just calm down.

And that's a pretty crappy example of a scientific paper you posted and it has nothing to do with anything.

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Are you saying that oven temps will vary by more than 30F? How about 60F? Oven's do carry a standard deviation (lie everything..) but that standard deviation would be small. Noticeable, but small. [I'm making this claim with my experience of cooking pizza's at various friends and relatives houses.]

Here is an experience that has been consistent for me:

1. Preheat oven to temperature as indicated on the pizza box.

2. Place pizza in the oven once the oven is preheated.

3. Now, the instructions on the pizza box (for this scenario) say the pizza should be done in 20 min. Knowing from past experiences that oven's carry a variance, (definition: the fact or quality of being different, divergent, or inconsistent.) I will check the pizza 5 minutes before the stated time to see how the pizza is looking to account for the variance of the oven temp. If the pizza looks done (cheese melted, crust gold brown, etc) I would pull it out. If the pizza needed more time I will just check every 3 - 5 min to see when to pull the pizza out. Usually, the pizza will be done with a deviance of 5 min of the pizza box's stated time in my experience.

00
Acceptable pasteurization temps are 140F - 200F (That's an acceptable deviation of 30F, if the oven was set to 170). I assume that oven temps would carry less than a 10F deviation based on cooking experience (This is on the high side, changing temps by even 1F changes the whole game with cooking, chemistry, etc.)

    So, this tek carry's no risk with temperatures. IMO, just sharing my thought process. Dose not mean I'm right or wrong. BTW, I am calm, I don't get butt hurt. I'm just learning. I don't hold onto my ideas to strongly b/c I'm willing to be wrong and find out what really works. I rather enjoy my learning experiences.   

   




--
The scientific paper was intended to outline what kinds of work used to test out theories. Showing how they ran their numbers (Accurate, measurable, repeatable, statistics).

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SpitballJedi said:

Experiences may vary. Lack of experience, by a particular person, with a particular variant is not evidence of the variation being non existent. Absence of evidence is not evidence of absence.

The point of the temperature variation argument is to make some people aware that if your oven's thermostat is off by enough, then you may not be properly pasteurizing. It's merely a reminder that if you use this tek, and you are getting contamination, checking the actual oven temperature is a valid and simple suggestion. This is especially true if you've been pasteurizing using the water bath method without issues and then all the sudden you are getting contamination when you switch to oven pasteurization. Looking at possible variables is an intelligent way to solve or prevent problems, especially when trying new things.

This tek is as easy as cooking pizza. Just like cooking a pizza, as long as you're aware of the basic idea of what's going on, you can do it in any oven. Once you have a feel for your particular oven, then you can easily just set a timer.

My oven is pretty close to spot on, heats up quickly, and retains heat pretty well. I've had ovens, and one of friends and my mom's ovens, take forever to get up to the set temperature. My friend's oven is off by about 45F and my mom's is off by about 30F. I personally have not experienced an oven being 90F off, but it doesn't mean it doesn't happen.

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SpitballJedi said:

Yeah man. I didn't want anyone to think I was knocking your tek. You are always an inspiration for thinking outside the box and question hard held beliefs and I love you for that.

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