*gets shirt out of the closet that says "I shaved my balls for this?"*

Is this like a bountiful harvest thing...
Or like an ancient god or what?

Wanna know what I would wear.

Kinda?

two images of the human body's circulatory system. One of them with good cable management

The human circulatory system, before and after proper cable management.

Don't do it.
Be true to yourself.

Anybody want hot sauce? I promise it's not poison.

🥵

I have one single complaint...

Really wish the tuner and volume felt a little more solid.
The plastic spindle and knob don't inspire confidence.

Loving everything else though.

A little too much pizza is the right amount.

You're feeding your soul, not your body.

Bought one of these a couple weeks ago. Definitely a good travel/camping companion.

Does anyone know how to teleport to anywhere a little nicer than Waffle House?

It's a trap.
Make sure it's not under a box held up by a stick tied to a rope.

The results:
1 bottle for our fridge.
2 bottles for friend's fridges.
A 32oz jar for later (not pictured)

Hey baby show me your treads

Color print of a bunch of cats stretching and contorting themselves to make the kanji letters for Catfish

'Cats forming the characters of Catfish'
Utagawa Kuniyoshi

Dececco gang rise up.💪😎

It's missing that upfront heat from like a fresh chili. I think 2 or 3 habaneros would be perfect. Their floralness would be a good addition.

Very peppery finish from the grains of paradise.

Consistency is ok, maybe a bit thick.

Kinda wanna thin it out and add more heat.

Flavor:
Tangy. Sweet from the chilies and cheong.
Smoky from the ancho, chipotle, and cumin.
Bit of savory from using miso/soy sauce to add saltiness.
Sorta sour plum/grape flavor from the cheong.
Heat at the back end. It's mild for our household but most people would probably say it's medium.

Flavor is there but the balance and heat isn't.
Adding soy sauce and salt.
Maesil cheong for additional sweetness and again to compliment that raisin flavor you can get with anchos.
And hot paprika/dried thai chilis for heat.

Touch nose by accident. Spend the next hour in pain.

Find the remnants of a plum cheong in the back of the fridge and add for sweetness. Compliments the raisin-y flavor of the dried chilies.
Start adding vinegar to taste.

Add homemade miso that I fermented with fresno chilies.

Blend blend blend.

Adding the spices and garlic. Found this other pickled garlic in the back of the fridge so it's going in too.

Starting to smell pretty smoky in here from the chipotle, ancho, and cumin.

Adding the blended dry chilies to the pickled red jalapenos.🌶️

Woodstock says hi.

The dried chilies have softened. Time to hit em with the stick blender.

Highly recommend you get one if you don't have one. This was much harder when I had to wait for it to cool and use a blender.
You will never have to buy dressings/sauces/condiments again if you don't want to. Pays for itself.

Can't forget the garlic.
Crushed garlic fermented with 5% salt. It's been in the fridge a couple months so it hasn't spent that full 6 months fermenting.

Here is the leftover brine from the red jalapenos. Reserved to thin out the sauce if I need to.

Mortar full of spices:
Cumin
Coriander
Pepper
Sichuan pepper
Grains of paradise

All whole spices, freshly crushed. For salt I will use Worcestershire or miso or a mix. Haven't decided yet.