Thank god.
Touchscreens in a car never made any sense.
I'll look into it. Thanks!
My own. Both on desktop and ice cubes.
Hmm.
Intro
ducti
on
Cmon, grandpa spez... lets get you to bed.
Thank you!
It was my own damn fault, but the way I see it... life happens to the best of us.
I'm just thankful to live in a time where I wasn't actually relying on that food to have a continued existence. :)
PS: on the tomato front, my next projects are tomato juice, and (when it cools out) green tomato hot sauce. Should be fun!
Lemmy ✏️ world ✏️ Wayne’s ✏️ world ✏️ hat ✏️
I do also have an embroidery machine…… hmmmmmmmm
I appreciate it, man!
Nope you’ve got it right— not a bad idea, thanks!
I am pretty close to crashing out for a few hours, but I wanted to share this:
Any sticker orders that are in as of 9AM US Eastern today, August 2, 2023, are in the mailbox to be picked up today.
Edit: (909am Eastern) All current orders out.
HELLO VOID! Did you miss me?
This morning, I could tell the first set of vegetables were begging for mercy-- so I put them out of their misery and strained the whole damn thing.
Today's Additions:
- Taijin
- Kosher Salt
- 2 Yellow Onion
- Mushrooms
- 6 Cups Water
- Garlic Powder
- Maldon Sea Salt
- Caldo de Pollo
- Chive Vinegar
- Bay Leaves
- Parsley
- Four Peppercorn Blend
- Chili Beans
Took a day off from actually eating, and spent more time developing and trying to build out flavor.
My 4pm Notes:
"Buttery. It's got a buttery feel to it. But not in a bad way-- like the perfect kind of silky smooth. I was aiming for somewhat of a chile limon kind of feel... with sweet and heat... but I couldn't figure out how to make it happen in a way that would be sustainable. 204F"
Fucked around, Found out.
My 10pm Notes:
"Did a lil tasty taste. It was good. Gonna have a bowl tonight for a late dinner, over elbow noodles. I meant to make crusty bread to dip and sop up the soup, but I forgot. Maybe i'll actually remember to make a loaf before I go to sleep. 196F"
What you see in the photo are the onions, mushrooms, and parsley I added. I have plans tomorrow to add some beef in, with intent of straining the soup and cleaning the pot beforehand.
I wish I had a better update! I'll amend this post if I get hungry and eat more of it a little bit later tonight. :)
I appreciate you all joining me on this journey. <3
I'm back to scream into the void!
In the last 24 hours, I've added:
- 4 Cups Water
- More Jalapeno
- Banana Peppers
- Red Onion
- Green Pepper
- Garbanzo Beans
- Yellow pear tomatoes
- More mushrooms
- Sauteed Kohlrabi
- Kohlrabi Greens
- Roasted Beef Femurs
- Rosemary
- Parsley
Highlights of the last 24 Hours:
The early taste tests were amazing. The broth was so clear, and I was really impressed with the depth and complexity of flavor I'd created. My first real entry about it was when I sat down with a bowl at 7am today.
"No broth tasting this time, not from the pot. But the bowl I poured... the broth though brown is so CLEAR.. I am flabbergasted. 191F"
I added the extra jalapeño and banana peppers... I swear I thought it was a good idea. It wasn't a bad one, per se-- just a spicy one.
After adding the femur bones and sautéed kohlrabi, it deepened the flavor a bit-- but didn't cut the pepper heat, which is fine. Hence, my 9pm Entry:
"THASSA SPICY MEATBALL! Added green peppers to hopefully cool it some. 205F"
Currently eating my second bowl-- fifteen hours after the first, and 24 hours after beginning the cook. Its got a bit of an oily layer, which makes sense between the bones and the butter I sautéed the kohlrabi in.
I inhaled instead of swallowing at one point, so the heat is making my eyes water. Once I stopped forgetting how to breathe, though-- I realized the heat is more lingering on the tongue and lips than really being WAY too hot... I think I may have conflated temperature heat with Scoville heat.
Tastes damn good tho!
The concept of perpetual stew is medieval-- literally.
What it boils down to (pun fully intended) is keeping a pot of soup or stew cooking perpetually while adding to it at a relatively constant rate. Its a good place to toss your odds and ends. That said, in the modern era, we have a better knowledge of food safety laws and concepts-- making this 'scary soup' less scary.
This is my first ever attempt at perpetual stew. I have outlined my first set of ingredients below.
I don't really have a goal for this experiment, aside from seeing just how long I can safely make this happen. Just because we have all the conveniences of the modern world doesn't mean we shouldn't know how to do things 'The Old Way.'
I liken it to when a math teacher would say, "Yes, there's an easier way... and I'll teach you-- but you still need to know how to do it this way."
If you guys choose to hang around and watch my stew progress-- Cool! Thanks! Maybe you'll even be inspired to try it out yourself.
If not, that's fine too. I just want a place to keep all of this together.
Ingredients
- 8 c. Water
- Kosher Salt
- Minced Garlic
- Red Cap Adobo
- Fresh Cracked Four Peppercorn Blend
- Mushrooms
- Jalapenos
- Green Pepper
- Red Pepper
- Yellow Pepper
- 1 Red Onion
- 2 Yellow Onion
- 3 Carrots
It's already starting to dry up, so I deadheaded and am drying her petals.
Even as the colors start to dull, she remains such a beautiful flower.
If anyone has any ideas of what to use the petals for, I'm all ears. Right now I'm thinking either in candles or maybe some sort of body product... I've got to do more research.
This sweet millions plant has been a chonker since I got it.
Was the first one with any maters on it. Today, when I was fixing the ties to the trellis, I knocked a small green tomato off.
Of course, I had to taste it. Even green it was delicious... though it had an interesting apple flavor and bite to it.
WE BUILT THIS CITY
WE BUILT THIS CITY
WE BUILT THIS CITY ON GRIM AND TOLL.