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Joined 1 year ago
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Cake day: July 2nd, 2023

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  • This is an instance where I think the folks at nobu casa (paid branch of home assistant development) could dedicate some resources to hardware. Instead of the prebuilt SBC stuff like HA-blue, or yellow or whatever. Create an esp device that just has a reliable microphone, and crank them out. I’d buy one for every room in my house!

    I’ve got an esp army in my greenhouse that runs wLED, and one of them has a mic for doing the sound reactive display stuff, but it’s running wLED, not ESPHome… I wonder how easy it would be to just slap a digital mic on some of the other esp things I’ve got floating around?





  • Not who you replied to originally, but since you said you welcome tips:

    Learn to cook tofu. There’s different levels of firmness, and an infinite number of ways to prepare and cook it. Try them all. Not everyone’s texture preference is the same. So the way I cook it and the way you cook it can vary drastically.

    I hated tofu for ages until I found a way to cook it that yielded the outcome I liked.

    Once you figure out the best way to achieve the texture you’re after, you can start worrying about seasoning it. Then you’re golden.




  • Lots of good advice in here, so I won’t repeat most of it.

    One thing that I didn’t see anyone cover is how to tell a culture is “healthy”. My recommendation for this is to use a container that you can add graduation marks to. Put some lines on it to indicate volume. Then when you feed your culture, keep track of what volume you have in flower/water. Then watch the starter volume over time. People often say: feed every x_time. In my experience it’s far more important to time the feedings based on the activity. Once you do this for a short while in your specific environment, you will get a feel for how often you need to feed. My house “room temp” varies quite wildly across my seasons. So I have to feed more in the summertime, and less in the winter.

    Your mileage may vary.