Are you curious about the condiments and foods that you love? How does a cucumber taste like a pickle with only salty water? How does rice become sake? What is soy sauce? Join the Crock of Time #fermentation #discord for the answers you seek: https://t.co/cBY27uIhrT

It was fun while it lasted. If you want to chat casually about #fermentation without all of this nonsense, join the Crock of Time discord: https://t.co/cBY27uIhrT

The RAGE I just felt for some bushes on the other side of the world...

@cr0ybot This all looks so delicious 😍

I really don't like pointy spoons. The primary purpose is to be a ladle that is small enough to be socially acceptable for delivering food to my mouth. Soup spoons are where it's at.

I didn't create a mastodon account for Crock of Time, but I did federate the site. Now I'll have a more direct presence on the fediverse (once threads is federated anyways). Maybe eventually WordPress will integrate more directly with AcrivityPub.

When I opened this account in 2020, it was suspended for no apparent reason, and I only got it unsuspended after emailing support once a week for months. By the time I got it back, things were already going downhill.

Twitter has not worked out well for this account. Instagram has faired much better, but I never liked it. I'm hoping threads fairs better since it's fed by Instagram accounts. https://t.co/zSxTlHmhOL

I've recently noticed the appearance of #tepache in cans in some local grocery stores, so I grabbed one to pit against my homemade stuff. https://t.co/5eYI8vQDDj

We literally already did this. We did it almost a century ago. In only two years, we retrofitted thousands of acres of available suburban and urban space into small-scale agricultural production, replacing 40% of all household produce consumption nationwide. We can do it again.

Some of this is of course an oversimplification, but... Well, some of us are trying anyways.

I just learned that there is not only an alchemical symbol for vinegar, but that it's in Unicode: 🜊 Also distilled vinegar: 🜋 That fermenters are basically alchemists is probably not far from the truth.

【お味噌を家で仕込む人にお知ら���】容器に仕込む時に「酸素を追い出す」。これ気をつけると失敗しません。大豆をしっかり潰して隙間のできないようにキッチリ容器に仕込む。仕込んだ後は表面にムラなく塩をまぶして、ラップなどで酸素が触れないように封をする。すると雑菌が呼吸できなくなります。

Happy #FermentFriday! Right now would be a great time to start some wild black garlic if you've got a lot in your yard. https://t.co/qIT9GVbxb5

The more I learn how to make all sorts of different food from scratch, the more I realize what this thread explains.

You bought some t-bone steaks because they were on sale, but you just wanted beef for kebabs. So you debone and marinate the meat. What do you do with the bones and trimmings?

You bought some t-bone steaks because they were on sale, but you just wanted beef for kebabs. So you debone and marinate the meat. What do you do with the bones and trimmings?

It's a #sourdough pizza kinda night. People who say you can't make good #pizza at home without spending $$$ are just not trying very hard. You don't need burnt spots for it to be "good".

Happy 3rd birthday, Crock of Time! Updates about the sourdough guide, founding supporter notebooks, and a distant goal. https://t.co/0tiON0KLY4

I'll be posting first to my site from now on and copying to Patreon. It's an extra step, but the other way makes it feel like I'm losing site of what Crock of Time is all about.

I am annoyed by the Patreon -> WordPress posting workflow. https://t.co/Cr5hX6J2bo will always be the source of truth for information, and I've developed the site to fit my writing style. I don't want to post in Patreon's editor and have it sync (badly) with my site.