Still Me

its so good

mochi...hey hey...mochi....shut the fuck up

hands down the best fucking thing there...well next to their Christmas peppermint cheesecake

man I love their chicken bellagio

i just vacuumed.....so my house smells like carpet fresh.....i lurrrve it

lol right....half of what we all eat is fuckin fermented or spoiled in some manner to create a better product

yeah youre right....cheese doesnt look like throw up....it looks worse

really? Then you must not eat cheese either

yeah will do...sitting in a little dish next to some bangin ass meal...you know it booboo

what hurts doughtnut? Inorite?...this is on the wall

my recipie says a day and a half or two days...but it can sit out as long as 3 days depending on how I like it...then you put it in the fridge

dude....google.....it's nappa cabbage...and it ferments like sauerkraut...but it all spicy...and yummy....it's a Korean side dish

oh man that's rough....last night bee and I went to hurts doughnuts and got their cinco doughnut...yes...it had booze it in...it was delicious

12 hours? I dunno I kiss bee all the time

why the hell do you eat anything? Because it's good...

eh that's how kimchi looks

i just finished making it, tried a little bit and it was super yummy...I'm crazy excited to eat it after it ferments...I NEED A TIME MACHINE!!!

my sig seems appropriate for this thread

dont you live in the sticks? You could set traps on your private property for rabbit and squirrel...I think the best rabbit I had was stuffed with this apple buttermilk stuffing...as for squirrel you can cook it bones and all...the bones are so small that when you stew it they gelatinize and add to the flavor of the stock....and yeah I love me some venison but you can get that damn near all the time here

oh I have this huge Asian market like 2 miles from my house...I could go buy one they have crazy low prices

you should venture into more game meats...the one thing I miss about up north is the Amish stores... can buy rabbit or squirrel ....hell one time they had moose....made golumpki's with it

no earthen pot but I have an air tight bpa free container that I'll let it ferment in for 48-72 hours then I'll put it in the fridge

yeah I'm with ya on that...that's all we eat next to pork chops

this weekend I'm making KIMCHI!!!! So excited....the one weird thing is the clear plastic jar in the fridge with tiny fermented shrimp in it....they are looking at me