Bottom_racer

Bottom_racer, 1 month ago

A worm ate a bit of RFK Jr.'s brain. Not all of it though.

Bottom_racer, 1 month ago

Poor Ted.

The look on his face is priceless though.

Bottom_racer, 1 month ago

Uyghur

I’m guessing entree was imprisonment and the main was repression.

I hope I’m not on a list now

Bottom_racer, 1 month ago

All done!

https://aussie.zone/pictrs/image/79035bc9-b1ea-4d1f-9179-5cc6af12bd29.jpeg

Didn’t really have to punch that pH down with too much vinegar. Looks a bit under 4. Went for a little bit of apple cider, little bit of white wine and some white.

Kept the brine so can pad it out more if need be.

Is hawt.

Bottom_racer, 1 month ago

Excellent recovery.

You really thumbed your nose at that can.

https://aussie.zone/pictrs/image/0c26f2c3-6209-481e-bac9-704b6c1423e1.webm

Bottom_racer, 1 month ago

Just wait until xmas. At the kew store mariah and bublay coming atchya…

Bottom_racer, 1 month ago

Day 15 chilli ferment pH test

https://aussie.zone/pictrs/image/60860979-7d60-4bb3-b8ab-4d75aae2bc10.jpeg

Thing is not going to kill me this is a good colour. Using a soil pH test kit (of all things) immediately headed towards acidic. That was a good ferment.

Going to blend it up tm with some vinegar to punch it down a bit more

Bottom_racer, 1 month ago

Ooh rough.

Over text is a bit fucked tbh you might have dodged a bullet there

Bottom_racer, 1 month ago

Day 14 of the chilli ferment.

https://aussie.zone/pictrs/image/afc19c8e-921c-4358-821c-0433416a69f5.jpeg

Pretty sure I’m not going to get botulism with this one go me.

Bottom_racer, 1 month ago

oh no.

Big speedy recovery.

Bottom_racer, 1 month ago

wants me to take off all my plants from the balcony

ouch… hrmm.

Bottom_racer, 1 month ago

This is what we call the squint of approval

Bottom_racer, 1 month ago

Could I please have a samosa with tamarind sauce but also the mint and coriander chutney.

Bottom_racer, 1 month ago

there is no spoon

Bottom_racer, 1 month ago

I’m a leftie and offended.

Believe it or not I can’t use a mouse with my left hand.

Bottom_racer, 1 month ago

I’m not… cheers!

Bottom_racer, 1 month ago

Deep fried crispy (but hopefully not overcooked, bit worried about that) duck spring rolls w/ spring onion, carrot, coriander (sorry bullz) chilli. Season duck with salt, pepper, tiny bit of 5 spice.

Smear a bit of hoisin on the wrapper and hope for the best.

Dipping sauce will be sweet chilli and plum (and maybe soy).

Don’t really see duck springers so flying blind.

Bottom_racer, 1 month ago

Gets the go ahead in a fresh thai curry but the next day it is mush.

Bottom_racer, 1 month ago

Poor kitty in the photo.

Kitty has seen some things.

Bottom_racer, 1 month ago

Hands down hoisin duck spring rolls are amazing.

https://aussie.zone/pictrs/image/9bc86441-ee2f-4157-a3dd-a5da9aedc11e.jpeg

There is no turning back now.

I refuse to go back.

Bottom_racer, 1 month ago

OOOH.

I vote for hedging your bets… half dehydrated for flakes and half fermented hawt sauce :)

Bottom_racer, 1 month ago

I haven’t done SBs before but habs defintely lose a fair bit of their fruitiness when dried, but it’s still there when fermented.

Both last forever. Still rocking some sauce from 4 yrs ago and it’s still good with zero things growing on it. Have the same chillies from that batch in the freezer and they’re still good too :)

Bottom_racer, 1 month ago

Just had shouty man in kew on high street yell at me “YOU LOOK LIKE A FUCKIN’ 1970’s PORNO STAR” as I walked past. Yelled it about 5 times.

Now when dudes say they never get compliments it’s not always true.

Bottom_racer, 1 month ago

Good plan!

Pretty much what I’m doing this time too. Big basic ferment then add stuff after it’s done.

Bottom_racer, 1 month ago

A built up V2.0 cracker:

https://aussie.zone/pictrs/image/29b55e50-2a35-4f51-ba89-9106a09fbd5c.jpeg

Cracker, franks hot sauce, cheese, sriracha, strawberry slices, cucumber, fresh birdseye, home hab hot sauce, olives, spring onion and a slice of habanaero on top with plum and sweet soy sauce and pepper.

Confusingly delicious.

For mains doing sausage in bread.