Wax resist dyed eggs

Second year trying my hand at wax resist egg dying. Lots of room for improvement but I don't hate it!

Frothy surface of fermenting home made soy sauce (shoyu)

Fermenting home made shoyu

Shoyu a few days after stirring. Fermenting gasses lifted up the moromi mass revealing the color of the clear, dark shoyu

Checking in on my first batch of shoyu. The flavor is really starting to develop! I think I'll let it go a full year at this point

I hadn't stirred it for a couple weeks and the frothy surface looks like an obscure moon of Jupiter. A few days after stirring it separated showing how dark it's gotten

The metallic parts are part of the main glaze but I did give each a little dab of a different glaze. I was hoping they'd be a bit more distinct from each other but they still got a little character.

And after a couple months, hand made sake and cups to serve!

Gonna call it a good first attempt. I learned a lot on both sides. Looking forward to brewing another batch next winter. I still have another gallon to bottle too.

That is pretty crazy. Almost makes doing 300 episodes of a podcast on Cube feel justified despite feeling relatively disengaged with the game in many ways

Easy, first just start by being as good as @domhrv.bsky.social...

oooooooh, I do know this person! It's tough when everyone has multiple names and handles

Not sure! I've had the pleasure of losing to a lot of these folks but don't think I've met them

Hedron Network leaderboard. I rank 7 in number of trophies across all events.

I knew I was a cube sicko, but wow, seeing it in writing hits differently.

38 unique cubes drafted and 11 trophies at events run with Hedron Network.

hedron.network/leaderboard

Dinner of chicken stir fry, blanched greens, and dumplings.

Nice little dinner of chicken stir fry, veggies, and dumplings. It's satisfying slowly replacing the table with hand made dishes. I guess I need to learn to make plates. Tasted some home made sake too!

We finally have a long awaited update to the Cube Map!

Check out how the map has changed in the last year. Explore new features that have emerged and shifted. Find where your own new cubes fall in the Cube landscape!

luckypaper.co/resources/cu...

You can add connections in the app! First select a card by clicking on the dot, or searching and checking the box. Then you can do a different search and click the arrow button next to a card to add a connection. Or, connect it to all the search results at once.

appetizer trio with beef tartar, pickled shrimp, onion dip, and home made crackers

pan seared salmon with hollandaise, fondant potatoes, and roasted carrots

Valentine's dinner: many dishes!

Highlights were the beef tartar and pickled shrimp. I also made a cheesecake but forgot to take a picture.

As a byproduct of making sake, I have a lot of lees, so experimenting with some ways to use it.

Kasujiru: a soup of lees, stock, pork, and root veggies. Kasuzuke: essentially using salted lees as a brine to pickle vegetables.

The next stage of fermentation seems to be going well too!

My partner requested tortilla soup and we're not taking any shortcuts.

Poached a whole chicken, picked the meat, bones back the pot to simmer for the broth, cooked a pot of beans, blended some chilis, made fresh tortillas.

And why not put pickled red cabbage on top? Goes with literally everything.

Completed the next steps in this batch of sake. Strained it through a fine filter, pressed, and transferred it to smaller fermentation jugs for the next stage.

As is, it's pretty tasty! A little strong and dry — not surprising — but we can make some adjustments.

Now time to make kasuzuke.

Your insight is appreciated as always!

The pickle party was a blast. Many delicious pickles, and no one got sick. Like you said, I wasn't specific about recipes or processes, but people were pretty cautious and did their research.

Next up: dumpling party!

Been trying out some new dishes while putting together my valentine's day menu. Beef tartar's a winner.

Then taking it easy making some basic ass spaghetti with red sauce. Can't be beat. (I mean, I made the noodles and sauce from scratch, but you know)

It got smushed. It was otherwise not an interesting form and would have been really hard to shape more at that point. But I think you could force it to happen when and where you want and make something cool!

Top down view of a pot on a wheel that's buckled into a perfect pentagon.

Hand thrown lidded greenware urn

Interesting accident in the pottery studio. This pot buckled perfectly symmetrically. I wonder if this could be replicated and controlled to do something interesting. The folds were interesting from the outside too.

Also finished a little urn I'm very happy with!

The little tiny bit of grim crushing despair I feel every time I search for something and the first suggestion is, without fail, "__ recipe easy" really starts adding up.

Fried leftover dumpling filling patty with pickled red cabbage and rice

Hand thrown bowl with an improved version on the wheel.

Simple breakfast, leftover dumpling filling fried up in a patty with pickled cabbage.

Decided I liked the size proportions of the bowl so spent some of my time in the studio trying to make some improvements on it. It could work better with chop sticks.

I'm blushing. But also, damnit now I feel like I have to uphold some kind of standard or something

Zoomed out photo library of everything I've cooked and taken a picture of from 2018 to present

Sometimes it's fun to zoom out on my whole cooking photo library and appreciate almost a decade of stuff that I've cooked.

Cakes, steaks, lots of stir fries, those couple times I tried to learn to make rolled omelettes, noods, dumps, soups, and lately a lot of pickles.

"Almost graupel" has been my favorite thing on the internet for at least a decade.

It always hits.

en.wikipedia.org/wiki/Graupel

Home made sake fermenting in a big jar next to jars of miso, miring, fermented tofu, and other ferments.

A set of hand throw sake cups ready to fire

The sake project continues! After a series of additions we're entering the main ferment. My big fancy new jar makes all my other fermenting jars look tiny.

Cups are trimmed. Consistency's not perfect but I'm learning things.

Not specific plans unfortunately. There are some technical and workflow things we need to sort out. But, you are not alone in asking this so maybe I should move this up my list!

I am a normal human, typing with my human hands

Could there be a better laminated pastry to pair with existential dread? I mean, that crisp, that crackle, the fragility of it...

Woke up with a serious bout of graphomania this morning.

Am I writing a cookbook? Or maybe a book on food philosophy!? Who knows! Check back in on me in like 2 or 3 years.