FlytrapCare Carnivorous Plant Forums

Panman wrote: ↑Tue Oct 18, 2022 8:23 pm I use a corded mini food processor that I swiped from the kitchen. Nobody has asked about it, so I'm good.

Ok, I'm gonna blame it on Panman if I get scalped!

I have been trying to decide on whether to get one of the recoil choppers like evenwind has. But, my mind kept going back to an old Oster (1990's model) that's been on a top shelf in a cabinet for years with no use. It has a nice, pint-size blending container with it. My wife was out of the house for a while this afternoon so...

Why would you need a sphagnum moss chopper?

You could use scissors like I do however, since it’s not as fine it gives seeds more chance to slip into cracks and crevasses; more food for the seed-eating-monster

sans wrote: ↑Fri Feb 17, 2023 3:09 am Why would you need a sphagnum moss chopper?

For making a fine sphagnum moss seedbed so the tiny seeds won't fall into cracks and be lost...the seedlings are so small that if they do germinate down in a crack or hole they'll most likely die for lack of light. Most CP seeds should not be covered, only sown on top of the growing mix. Most people use about a 1/4" layer of the finely chopped sphagnum moss on top of their choice of substrate. Seeds seem to germinate better on sphagnum moss.

Camden wrote: ↑Fri Feb 17, 2023 3:13 am You could use scissors like I do however, since it’s not as fine it gives seeds more chance to slip into cracks and crevasses; more food for the seed-eating-monster

Oh yeah, that's what I've been doing and why I wanted to go with something that could make a finer seedbed. Plus, I got tired of cutting myself!

Intheswamp wrote:y wife was out of the house for a while this afternoon so...

She'll never know.

Panman wrote: ↑Fri Feb 17, 2023 3:49 pm

Intheswamp wrote:y wife was out of the house for a while this afternoon so...

She'll never know.

So far, so good! But I missed a chance to get the container back up in the cabinet. I rag dried it, but was letting the last moisture out before sealing it back up.

Thad finely chopped moss is gonna be nice!!!!

You'll let us know how the sphag remnants taste?

Just add extra Louisiana hot sauce and it’ll be fine.

I went eBay hunting and bought a cheap blender. It's holding up okay.

MikeB wrote: ↑Sun Feb 19, 2023 4:09 am I went eBay hunting and bought a cheap blender. It's holding up okay.

Might have been able to get one cheaper yet at a thrift store like Salvation Army or Goodwill.

All y'all and your new fangled technological doo-hickeys that you're spending money on in order to dismember, decimate, disassemble, and otherwise subvert LFSM for your own selfish needs. A sharp eight inch Chef's knife and a cutting board is all you need.
That you can very easily spend more on a good knife than you would for all the contraptions listed above (I have done that, yes I have) is irrelevant. Heck, I've spent more on a cutting board than what any three of those thingamajigs might cost.
Yes, I have a problem with my food prep equipment costs, but you really should try my Coq-au-Vin.

ChefDean wrote: ↑Sun Feb 19, 2023 12:56 pm Yes, I have a problem with my food prep equipment costs, but you really should try my Coq-au-Vin.

Thanks, I love to! Maybe an option for Tier 3?

evenwind wrote: ↑Sun Feb 19, 2023 10:06 pm

ChefDean wrote: ↑Sun Feb 19, 2023 12:56 pm Yes, I have a problem with my food prep equipment costs, but you really should try my Coq-au-Vin.

Thanks, I love to! Maybe an option for Tier 3?

The hard part will be figuring out how to get into a SASE.

Have you ever heard of WOA (Wet On Arrival) chef?