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Messages - Rysworld

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1
Everything Else / Re: PICKLED. EGGS. AT RYS.
« on: September 10, 2021, 11:10:09 pm »
Nah, I love it. It IS hella good for you though. Need those probiotics and vitamins dude.

Also this is the blue garlic: https://cdn.discordapp.com/attachments/614896471627792446/886128632622383144/20210910_225832.jpg

This is only a few hours after being put in the jar. nothing but white vinegar, water, peppercorns, mustard seeds, and carrots.

2
Everything Else / Re: PICKLED. EGGS. AT RYS.
« on: September 10, 2021, 11:37:36 am »
Also these were supposed to be sort of... Green herby pickles? Sage, dill, coriander, peppercorns, mustard seed, garlic. I made a spinach tea for the liquid, turned out more yellow-brown than green.

Fairly photogenic though: https://media.discordapp.net/attachments/614896471627792446/883555216287469618/Resized_20210903_202243.jpeg?width=424&height=565

I think I'm going to try kimchi or go into vinegar-veggie pickles next. Distant third possibility is pickled cow tongue. I have enough pickled eggs.

3
Everything Else / Re: PICKLED. EGGS. AT RYS.
« on: September 06, 2021, 08:06:58 pm »
Never had it myself, but I should be getting a dehydrator soonish and it's pretty simple.

It looks like blue garlic just happens sometimes if you pickle it: https://www.thespruceeats.com/garlic-turns-blue-when-pickled-1327752

4
Everything Else / Re: PICKLED. EGGS. AT RYS.
« on: August 30, 2021, 07:41:58 pm »
Peepee eggs.

Garlic, turmeric, yellow mustard powder (fresh ground from seed), ginger, cloves, coriander, peppercorns.\

Since I took these pictures the garlic in both the vaguely asian eggs and the peepee eggs has gone a pretty alarming shade of blue-green. This is apparently normal.

5
Everything Else / Re: PICKLED. EGGS. AT RYS.
« on: August 26, 2021, 10:30:32 pm »
That's chill, but I like customizing things... like these vaguely Asian eggs.

Ginger, carrots, green onions. Garlic, peppercorns, white and black sesame seeds. Soy sauce instead of salt, no sugar for these.

6
Everything Else / Re: PICKLED. EGGS. AT RYS.
« on: August 25, 2021, 03:21:59 pm »
Oh nah, I just took the picture you saw on the other thread immediately after putting everything in. They're more purple now, and they still have to sit for another weekish. Probably two midsized beets, two carrots, a quarter of a large white onion for a half gallon/16-17 eggs? Quarter gallon of liquid, maybe, which is just half water half apple cider vinegar. Handful of sugar and a generous three-finger pinch of salt. Two heaping teaspoons mixed peppercorns, tablespoon or so each brown and yellow mustard seeds, 5-6 cloves of garlic. I haven't tried any yet, and won't for another couple days until they're a week old at least.

https://media.discordapp.net/attachments/245302437475254282/880214368061628526/Resized_20210825_151634.jpeg?width=424&height=565

I also started a smaller pickle of just beets and carrots, the veggies I had left over from those.

https://media.discordapp.net/attachments/746996589398196307/879477377632198716/20210823_142727.jpg?width=424&height=565

I've been thinking of doing other colors... a mustard-turmeric-ginger yellow-orange one and a sort of vaguely-asian brown egg with rice vinegar, soy sauce, sesame seeds, and green onion. Maybe green, if I can find something that will sit in vinegar and leech out clorophyll... spinach perhaps? I'd have to test stuff before I was confident in making green pickling liquid.

8
Console Games / Re: HOLY CATS!! E3 2021 is a complete mess.
« on: June 15, 2021, 11:33:11 am »
m

metr

dreadtroid

9
Everything Else / Re: Been playing around with sprimp lately
« on: June 13, 2021, 01:29:02 pm »
They're all finished now! Krauts and mustards are in the fridge. The big whole-grain mustard is underwhelming, but the other three are kickass. Horseradishy and salty and tart. Perfect for a big pretzel or to put in pub cheese or something.

Krauts are okay. Should have fermented them with some garlic or something. The napa kraut is the best and the red kraut is the most interesting-tasting so of course the regular, bleh kraut is what I made the most of. Not that it's horrible or even bad, I just know it could be better... and now I have like, two pounds of sauerkraut. They're all good on hot dogs, though.

11
Everything Else / Re: Been playing around with sprimp lately
« on: June 02, 2021, 03:12:54 pm »
Sauerkraut is at once best sandwich topping and best hot dog topping.

12
Everything Else / Re: Been playing around with sprimp lately
« on: June 02, 2021, 02:04:50 am »
https://cdn.discordapp.com/attachments/614896471627792446/848330808480628756/Resized_20210529_153627.jpeg

That is a picture of the sauerkraut I've been trying for lately, at conception. The regular cabbage tastes pretty krautlike, the others are a little sour but not ideally. They'll get there. Three days old! I'll take better pictures when done.

13
Everything Else / Re: Booze and Brew: The Homebrewing Topic
« on: June 01, 2021, 12:23:46 pm »
I've never had a problem sampling stuff! People say if you drink a BUNCH of live yeast you get the runs, sometimes, but I've never guzzled down a whole actively fermenting brew. I tend to get intestinal problems the day after if I drink a bunch of booze anyways so it'd be hard to tell for me.

They smell good right now. Want them to have a themed pair of names. Delight and Merriment, maybe.

15
Art / Re: The Merry Doodles and Sketches Thread!
« on: June 01, 2021, 09:20:17 am »
I'd do third or fourth for a label. Don't have a sticker printer... that's purchase like, number six or so on the list at the new place.

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