taylor price
shark vs the universe
Aqua Utopia｜海の底で記憶を紡ぐ
❣ Chile in a Photography ❣
Product Placement
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Mike Driver
Peter Solarz
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sheepfilms
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Sade Olutola
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AnasAbdin
DEAR READER
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hello vonnie
wallacepolsom
Game of Thrones Daily
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@formidable-fermenter
I’ve fallen down the rabbit hole 🕳️ of being a polymath. I’m reading more books than before, I’m trying new hobbies like drawing, I re-learned cursive, and I’m trying to implement everything I learn into everything I do.
Wish me luck, I’ll involve all y’all as well.
Bad news to my followers. 6 months have elapsed since I last posted, and my vibe has shifted greatly. If you aren’t already doubting your interest in me from my already dubious account don’t worry; it’s only gonna get worse from here!
perhaps the funniest targeted ad i’ve gotten yet. i assure you it is ADHD
ADHD? No. Magical being? Maybe 🤭
If leaving an egg in vinegar makes makes the shell (calcium) rubbery, then if I drink enough of it I can make my bones (also calcium) rubbery too
what is the closest description to your Gender™
nitrogen and post-it notes
dead wasps and dirty bones
rose quartz and lemongrass
crackers and hammerhead sharks
viscera in a baby crib
a puddle of soup in an empty mall
radioactive sourdough
a perfectly functioning ps2
blue fuzzy dice that smell like pie
a fancy bathtub in a flower field
squid ink and nutmeg
a body bag full of tea
no "other/see results" option bc JUST CHOOSE ONE
YOU TOO, GENDER-CONFORMERS,
EVERYONE!
I had no choice, there’s only one option I’m legally allowed to choose
☆ ☆ ☆
The craziest thing about India is that with all the spice laden foods I’ve eaten I don’t smell bad when I sweat. I just smell like the spices I’ve been eating.
Hey y’all, ive been not very active (which isn’t uncommon) but this time it’s because I’m off traveling!!! I went to Singapore and now I’m in India! Look look!
Here is Singapore
And here’s India (so far)!
For this nerd, there are a lot of cool things, my problem is that I’m good at looking at stuff but bad at taking pictures. But here’s the highlights for the time!
Hey y’all, ive been not very active (which isn’t uncommon) but this time it’s because I’m off traveling!!! I went to Singapore and now I’m in India! Look look!
Here is Singapore
Question about fermentation #2
Explain the different types of grapes used in winemaking.
This is a tough one because there are over 10,000 different wine grape varieties. Im going to assume this is just an uninformed question as it is an AI that generated it.
I’d say as a description to a beginner, there are two types of grapes, grapes that typically make red wine, and grapes that typically make white wine. The difference between red and white wine all have to do with grape skins but can range between white skinned and red skinned grapes.
White wine can come from red grapes, as it’s just made from the juice of the grapes. The difference between a white wine and a red wine production wise, is solely based off of how long the grape juice touched the grape skins. A Rosé is a red wine that just had “skin contact” for a short period of time, while a ruby colored wine will have contact for longer.
There are some wines like orange wines (referring to the color not the fruit) that made similar to a Rosé or red wine, except instead of white wine sitting on red skins, it’s white wine sitting on white (clear or green) skins.
so....vampirism. by medical definition, an STD. we are agreed, yes?
saliva/bloodborne pathogen. transmitted through the exchange of bodily fluids. i am a fount of logic overflowing
Hey, what are you doing? I tease people who are horny for vampires, im not supposed to be into them.
One glass away from finishing a bottle of sparkling blueberry wine
Fermentation question #1
What is fermentation?
This can be answered broadly and specifically. Imma try and find a middle ground.
Fermentation is the process of predigestion and the breaking down of sugars and starches by microbes such as fungi, bacteria, mold, or enzymes into simpler sugars and other byproducts.
It’s a type of respiration cycle typically done in an anaerobic state for ingestible products, as well as a few examples of a blend of anaerobic and aerobic respiration.
Just learned that beavers steal bones away into their dens. They gnaw on them for calcium. Freaky-deaky dude
I made my first ever bread. I’ve always been nervous about baking because of the technicalities that go into it, but since my brand is fermentation I decided to bite the bullet and give it a shot.
It ain’t pretty, but it sounds, smells, and feels nice. So I’m thinking it’s not too bad. Now I just have to figure out how to make it look pretty. Then I’ll be unstoppable!
Fighting is a bad thing…
BUT
I’ve got family from the south and sometimes I will remember GREAT fighting words.
The one I remembered most recently was “if you don’t stop fightin’ right now, Jimmy’s gonna punch you so hard you’ll be shittin’ teeth for a week.”
And there’s something just so poetic about that. Like I don’t want to fight anyone, but boy would I love to say those words to someone.
Hot sauce is pretty fun to make!
You can blend peppers, onion, garlic, and some spices together for a simple base. Then add some live whey, and put it all in a jar in a lukewarm and dark space in your kitchen away from a window works well, it just shouldn’t get too cold).
Every day “burp” the jar (open the lid to let excess gas out) then every 3-ish days give it a stir. If everything goes well, there should be bubbles forming in your mash. That’s a good thing! Keep an eye out for any mold that grows on the surface, the stirring should prevent it, but if you see any spots forming then toss it and try again! You’re building a biome of living creatures, so it’s not uncommon to end up with more than one thing growing.
After about a week and a half to two weeks, you should have a nice hot sauce! Take the hot sauce and either strain it from the mash, mixing it with vinegar to make an un-aged Tabasco alternative (Tabasco hot sauce is aged at the least 3 years). Or blend it again to make a smooth creamy sauce like sriracha!
After that if you save some of the hot sauce you can use it as a starter for later batches. Add your starter to a bowl of salted shredded cabbage to make a spicy sauerkraut. Experiment with different flavors, if you do everything but use tomatoes instead of peppers you’ll end up with a good base for ketchup (you’ll have to reduce it after in a slow cooker though for the final product).
You can also dry the leftover mash if you strain it and use it as a seasoning! There’s so much that can be done!
