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About CigarNerd

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  1. Are the FoH guys still sending sticks to a lab for analysis? If yes, this would be the better option. If no, I'd be more than happy to take some macro shots.
  2. I'd love to take some fotos of this stick. Where are you from? I'm from Austria.
  3. Just some additional information to not mix things up: Contamination with mold is unavoidable: you don't have to touch cigars, the mold spurs are everywhere... in cuba, in nicaragua, in your jars everywhere. You inhale mold spurs with every breath you take. Typically your imune system is capable of handling them, sometimes it fails (see aspergillosis). Every coloured mold was white in the beginning. However, some mold does not change colour and stays white throughout the whole life cycle. But this type is rather rare. For me this explains pretty well, why you see white mold more often than coloured mold: nobody waits for the white mold to turn green. You'd wipe the mold off before that happens. I've made some pictures of this "colour-change": example above: Those white pinheads somehow "pop open" and change their colour from white to green after some time, but only if the conditions are right. They can also stay white for a prolonged amount of time.
  4. I've received some more samples for inspection, the result was once again: mold. v
  5. Please be aware that those vacuum bags are not air tight, and I'm not talking about the sealing but the actual plastic. You still need to keep them in your humidor, the humidity inside the bags will diffuse to the outside if the outside is drier than the inside.
  6. yes, was absolutely phantastic with a little bit of garlic and a light beurre blanc
  7. I've received another sample for analysis: 50% crop: Diagnosis: Fungus
  8. There's a traditional Austrian dish called "Beuschel" which is basically a ragout of veal lung and veal heart. Doesn't look very appealing, but is very delicious (if prepared properly): My favorite would be either chicken liver peri-peri (the tenderness and creaminess of the liver goes very well with the punch-in-the-face heat) or chicken liver pate: You have to try out this recipie, you just have to!
  9. However, there were some spots I couldn't figure out what they could possibly be. I've contacted the austrian mycology department and they had a closer look at those spots. First of all, they have confirmed the findings above: that is all mold. The spots in the pictures below were identified as bacteria: 100% crop: 100% crop: There was nothing else on those cigars: just mold and bacteria.
  10. I've received some samples for analysis: Taking some macro-pics, it was pretty obvious that most of the stuff is mold:
  11. Why not always punch first? And if the draw is too tight, you can still cut.
  12. I'd go anytime with underfilled. I do know all the tricks for overfilled cigars (metal/wood skewer, kneading) but none of them works for me. If there is too much stuff inside, there is too much stuff inside. You'd have to pull some leaves out in order to improve the draw. Some say it helps if they drill a hole, but for the life of me I never succeeded to get some material out of the cigar with a drill. If it is underfilled, I simply use the smallest puncher and the draw will be good. You still end up with a faster than usual smoke, but as the draw is normal the cigar does not get too hot. So bottom line for me: punch first, cut later.

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