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Wow, thanks for this rad comment! I'm glad you liked the video. FWIW I've this thing now 9 months. It's def cheap but it works fine, easy to clean, and I've had no issues.

@@Wild_California Hey, that is great to know, thanks! BTW, after seeing your excellent video, I went ahead and bought the 200w version which is just 1 step up from this one. Amazon had a $20 coupon so it was only $89, and I'm guessing maybe having a little more power wouldn't hurt. I went ahead and bought the Asurion 4 year warranty for like $29. For stuff like this I usually do that just in case. I'll hafta check out how you make that roast beef. Roast beef has never been my first choice for sandwiches, usually it's been more Italian/Sub stuff like pepperoni, etc. But, what you made there looked *SO* damn good, I'm thinking that I want to try that. I need to go back and see what type of meat it was again to know what to look for, and also how long to leave it in the oven (I have a toaster oven too if that works, and maybe an Instant Pot too, IDK, I've never done stuff like that) Never made bread either, but I love sourdough! Thanks so much again Bro!

@ for roasting meats I generally do an initial blast of heat, 450F for 15 min. Then I turn the heat down to 250F until I hit the interval temp I want. Works for any meats. The roast beef is an eye of round but you can use top or bottom round too. I don’t see it working out with the instapot. Maybe you can make it work with the toaster oven but I think it will be more finicky. Good luck!

@@Wild_California Excellent, thanks kindly for the added suggestions! Could you possibly give me some range or general idea as to what the average time usually might be at 250 until you feel it is ready? Don't have a meat thermometer, but I do have a full oven.

@ it depends on the size and thickness of the roast. You need a meat thermometer or you’re just guessing. Timing can be in the range half an hour to sometimes 1.5 hours.

@@CRMollie I had eaten it before, circa 2003 in Thailand. And it was marvelous. I def agree the one I had here is not prime condition. It was almost fermenty. Thanks for watching!

Holy cow, I think you talk about it at the end, but I can’t figure out what you are saying exactly because I don’t know the terminology. I have lots of manzanita here too, and madrone trees, I know those only grow in certain area.

@@TheFrogfeeder are they big (like 6-8” across the top), red with white spots, and open up kinda flat? Sounds like amanita muscaria; try looking that up. Otherwise I’d need to see photos.

@ yes that describes them good, I’ll look it up, thanks

@ I think in that video I might have mentioned an app called iNaturalist. Take photos of the top, from the side, looking up into the gills. And it will look up your specimen in a database.

Thanks for watching! I’m glad you enjoyed it.

Thanks! You know I’ll be there!

@@slochel thanks so much!!! ❤️❤️❤️

@@abalone1122 thanks for watching!

Thanks for watching!!! It’s an amazing fruit. I bought mine from a rare fruit purveyor; but I believe they do grow in Southern California. I’m trying it now with the seeds I collected. Good luck finding one, let me know how much you love it!

Get rid of that awful attitude

@@Nutrizenhealth 🤪

@@Nutrizenhealth 6 views WOW- wonder why? Marketing 101 is to appeal to all audiences.

This time of year ppl are still finding morels and sometimes spring porcini. But it def gets tougher. You need moisture. So places with lots of fog drip can sometimes produce through spring and summer. Also in the sierras near where the snow is melting. It gets tougher but some ppl are able to find mushrooms in CA almost year round.

@@Wild_California thanks so much for the response

@@benjaminwerthan2656 thanks for watching!

Thanks for watching!

You could cruise with me sometime. Season is over now until we get lots of rain again.

I have not heard of that before. I’m reading it has less fumes too. Thanks!

Muranic acid destroys the outer part of the shell. Any shell thus treated is no longer considered a specimen shell. It will be more colorful, but it is eating away a shell.

Thanks for watching!

​@Wild_California just keep on growing!😊😊

I have not but I have some seedlings if you want one. Are you local to SD? The seeds can be harvested direct from the fruit, if you can get some.

​@@Wild_Californiapresently I live in Barbados. I've never seen this tree here nor the fruit

@@geriannroth449 I did a little digging online and it seems that fruit is maybe not present in Barbados. I could mail you seeds maybe (or you could try Etsy) but I suspect it will get confiscated in customs?

@Wild_California I've tried Esty with some other seeds but they've been mostly Not viable

​@@Wild_Californiawell if you send them to my family's address in the USA, they'll just bring them down when they visit me

Yeah man, absolutely! Your channel looks cool; def gonna check it out.

Nice!

What a rad comment. Thanks! I appreciate you watching and letting me know you like it!

Good to know. I did kind of think you can arbitrarily extend the growth up. But that helps explain my results. This was however my best harvest of all time; so I believe there is some benefit to doing this.

@@Wild_California Some people think they can hill up there potatoes 15 to 20 inches and the tubers will keep growing to the top, not going to happen. Glad you had a great yield.

They are obsessed!

Yeah huge harvest!

🙏🙏🙏 Thanks to the fish giver. ☝️

I just saw a recipe in the book I linked above (Flora) for nettle soup. Looks amazing. I might have to go back out.

@@Wild_California add some dandelion and wild mustard greens and you’ll wish you could get it year round. I can the soup.

Rad, dude! Thanks for letting me know you liked it.

Haha. Nice. 🤙

Thanks for watching!

Hell yeah. 🤙

What a fun question! I have only picked up three wavy turban snails. One had already been polished by sun and sand. One I let the sun and a gentle wire brush do the work. And one I used muriatic acid on. I think this shell needs a lighter tough. The shells where sun and abrasion were used have a much higher gloss and nice finish. The one in acid washed is duller, but the shell took on a pinkish hue. If I wet it, or apply some varnish, it’s quite pretty. Sometime I would like to etch one all the way down to the nacre; but haven’t got there yet. Thanks for watching!

@@Wild_California The pinkish hue is what I'm aiming for. I think I'll have to head down to Santa Barbara again to collect some more to do some tests on. Thankfully I'll be moving to Monterey this August from my home in the Bay Area so I'll only be a few hours from SoCal. I've been to SoCal to collect shells twice (Isla Vista and Newport Beach). I recommend looking out for some of the smaller species too like Chestnut cowries and Solander's trivia shells. Have one of each in my display cabinet and they are beautiful.

@@isaacc473 I do have a few chestnut cowries I picked up on a dive. They are already naturally polished/shiny and gorgeous. I’ll keep an eye out for the Solander trivia. More low tides this weekend!

For sure, San Diego is an amazing place to live. In fact most of California is gorgeous and amazing. I’ll be doing a lot more ocean content in the coming months. Thanks for watching and I hope you’ll stick around for more.