I use ketchup cups and re-use them with a bleach soak. I started using these cups after watching your channel a fair bit just before lockdown, so just want to say thanks. I've learnt a hell of alot from you doing these videos ❤
Nice information. Nice video. I'm curious about those cups. Condiment cups? K-cups? Not sure what people call them now. Do you even have trouble with them being dirty from the store? I keep seeing them here, but they are in sleeves. I'm not sure how sterile they would be? I think there are 50 in a stack/sleeve. Do you reckon they would be sterile inside because the way they are package and stacked at the factory? Thanks, Ed
I made this tek up many years ago to solve a problem of petri dishes. In the process I learned these ketchup/condiment cups are heat injection molded. Which means they are sterile when they are made and ready for food. Food grade clean. Knowing this, they are safe to use AS LONG as the sleeve packaging doesn't have holes in them. Some do, some do not. If you can't find any without holes in the packaging, buy a sleeve from the back, bottom of the box. Those will be safer then store front facing.
@@BoxedMinds Thanks. The ones I saw were already pulled out of the big box. I wonder how the employees will react to me asking them to put on latex gloves and spray with 70% alcohol before they open the big box in front of me. LMFAO I'll probably stick with the petri dishes for now. They are pretty readily available and stack better for me.
@edwardgrand I used these from home mycology vids forevvvver and rarely had issues. The one he used to recommend were the Dixie daily from target and they are solid. I got some from Sam's club but cheaper is not always better. Been using the cheap ass Amazon 60mm plates lately and I miss not having to wrap lids... downside is having the cups open air while pouring but I'm telling you my fail rate was easily less than 1%
@edwardgrand knowing that you are outside of the U.S. and knowing that the most popular/rated condiment cups from amazon work, I'd say it'd be a safe bet to order a sleeve and test those for yourself just to see if they work for you. If you're interested. 🍄 ❤️
Have you ever seen the clip on Joe Rogan where Paul stamets says he would get into trouble talking about portobello mushrooms? He says the government knows something about them? Do you have any opinions on that? Or know what he's talking about about?
hey hey, dang you got some clean mits. probly cleaner than gloves are. i do have a question. have you ever tried to create a new or cross strain? it's possible to transfer until you have giant fruits but is it possible to increase potencies ? in psylos' i've been using ketchup cups ever since i saw you do it long ago, in fact i think i saw the video when you changed from petri. thx again !
You can create hybrids on agar, but need a scope to pluck out monokaryotic mycelia, and forcing the hybrid on another slide covered in agar with healthy dikaryotic mycelium on that slide. For bigger fruits, isolate and clone
I haven’t had access to a lab to verify my results, so take this comment for what it is. If you’re interested in potency, and haven’t already tried, don’t underestimate the potential of varying your environmental conditions. Try different temps, light cycles, but particularly nutrient rich substrates. You can go a little too far, like some of the cordyceps nutrient broth recipes, but make sure there’s the building blocks of your target compounds (nitrogen,phosphorous, etc), some micronutrients. More nutrients means you need to be extra clean to minimize contambras, but worth it in my experience. Good luck.
Exodus 16:14 KJV - And when the dew that lay was gone up, behold, upon the face of the wilderness there lay a small round thing, as small as the hoar frost on the ground.
The Mr Rodgers of Myco! ❤
I use ketchup cups and re-use them with a bleach soak.
I started using these cups after watching your channel a fair bit just before lockdown, so just want to say thanks. I've learnt a hell of alot from you doing these videos ❤
Nice information. Nice video.
I'm curious about those cups. Condiment cups? K-cups? Not sure what people call them now. Do you even have trouble with them being dirty from the store? I keep seeing them here, but they are in sleeves. I'm not sure how sterile they would be? I think there are 50 in a stack/sleeve. Do you reckon they would be sterile inside because the way they are package and stacked at the factory?
Thanks,
Ed
I made this tek up many years ago to solve a problem of petri dishes. In the process I learned these ketchup/condiment cups are heat injection molded. Which means they are sterile when they are made and ready for food. Food grade clean. Knowing this, they are safe to use AS LONG as the sleeve packaging doesn't have holes in them. Some do, some do not. If you can't find any without holes in the packaging, buy a sleeve from the back, bottom of the box. Those will be safer then store front facing.
@@BoxedMinds Thanks. The ones I saw were already pulled out of the big box. I wonder how the employees will react to me asking them to put on latex gloves and spray with 70% alcohol before they open the big box in front of me. LMFAO
I'll probably stick with the petri dishes for now. They are pretty readily available and stack better for me.
@edwardgrand I used these from home mycology vids forevvvver and rarely had issues. The one he used to recommend were the Dixie daily from target and they are solid. I got some from Sam's club but cheaper is not always better. Been using the cheap ass Amazon 60mm plates lately and I miss not having to wrap lids... downside is having the cups open air while pouring but I'm telling you my fail rate was easily less than 1%
@edwardgrand knowing that you are outside of the U.S. and knowing that the most popular/rated condiment cups from amazon work, I'd say it'd be a safe bet to order a sleeve and test those for yourself just to see if they work for you. If you're interested. 🍄 ❤️
@@bryamuuareme329 They sell them at the bakery shop here too :) I kind of like normal PS Petri plates though. They stack more easily.
Have you ever seen the clip on Joe Rogan where Paul stamets says he would get into trouble talking about portobello mushrooms? He says the government knows something about them? Do you have any opinions on that? Or know what he's talking about about?
Good stuff homey. I learn something every time!
hey hey, dang you got some clean mits. probly cleaner than gloves are. i do have a question. have you ever tried to create a new or cross strain? it's possible to transfer until you have giant fruits but is it possible to increase potencies ? in psylos' i've been using ketchup cups ever since i saw you do it long ago, in fact i think i saw the video when you changed from petri. thx again !
You can create hybrids on agar, but need a scope to pluck out monokaryotic mycelia, and forcing the hybrid on another slide covered in agar with healthy dikaryotic mycelium on that slide. For bigger fruits, isolate and clone
I haven’t had access to a lab to verify my results, so take this comment for what it is. If you’re interested in potency, and haven’t already tried, don’t underestimate the potential of varying your environmental conditions. Try different temps, light cycles, but particularly nutrient rich substrates. You can go a little too far, like some of the cordyceps nutrient broth recipes, but make sure there’s the building blocks of your target compounds (nitrogen,phosphorous, etc), some micronutrients. More nutrients means you need to be extra clean to minimize contambras, but worth it in my experience. Good luck.
Exodus 16:14 KJV - And when the dew that lay was gone up, behold, upon the face of the wilderness there lay a small round thing, as small as the hoar frost on the ground.
Hey buddy. Bout to eat some manna tomorrow. Talk to the face myself. How are you?
Amen brother.
Contam bruh
Is that what your dealing with?