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@Alamantus Say, do you think we should scrub ?
I like it and all, but I think the mastodon instance is just too much for this, and I think it does not play well with SSL certifiactes with

cc @Paul if you have any idea why, also posting to my pleroma instance so you might catch it there

Made keto, vegan pistachio ice cream, and it tastes better than fancy ones I had outside!


Made a large pot of fish curry, out of 4 fresh gilt-head bream.
Pumpkin, kohlrabi, caramelized onion, mushrooms and spinach.
Also the "grate a zucchini and no one will notice" trick.

Think I got my hot sauce recipe perfected.


1. As much bell peppers as you can get 1-4 kilos.
2. Hot pepers, depending on how much you want it hot. You can also use none and add a bit of vinegar
4. Salt


1. Roast bell peppers on 180C untill big patches of burning skin appear (better to overburn).
2. Let them cool down and refrigerate for easy peeling
3. Peel the skin off and remove stem and as much seeds as you can.
4. Put in a jar with brine with any hot peppers - brine is 3 tbsp per liter. Make sure to weigh down so the contents don't float up. Allow air for the contents to burp.
5. Ferment for between a week and two
6. When ready take out and strain and put in food processor
7. Cook to boil and add water to make it thinner.
8. Refrigerate, will develop more flavor after a night.

Some fermented hot sauce. This time I roasted the peppers, then fermented it all together.


* one and a half part tequila
* one part triple sec
* 3/4 part lilme (not season used lemon)
* salt rim

Hey all, sorry for the downtime, our server had a meltdown. I tried over the two days to repair it to no avail, what I did for now is restore a backup copy from May 17th. So all the data is up do date since then

guysoft boosted

More basics: beef shortribs, with red wine, preserved lemon, paprika, black pepper, garlic and mint


Upgraded the stovetop smoker and smoked burgers with caramelized onions and shitake mushrooms on top.

The smoker has now a rounded grill and a deflector. I need to figure a way to drain the fat.

Made some thai basil pesto. From thai basil from my hydroponics.
Did not add sugar and chilli flakes.



Nachos. Friend gave us homemade sala, so we made cheese dip from cheese.

guysoft boosted

It’s finally nice enough to eat outside during the day, so here goes: spicy Sichuan “ma la” broth with pan-seared sirloin strips, scallion and lotus root. Served with white rice.


Stovetop smoker I built, and an emulsion sausage, cherry pellets. Came out smokey amd wonderful.
Internal heat up to 60.


More wok goodness.
butcher was nice to give a mix of Angus and some beef. Stir fried that, then string beans with bell pepper.

Beef has been marinated with little olive oil salt and pepper, basically its a mini steaks.


Really enjoining this carbon steel wok.
Can give food this smokey street food flavor.
In the photo, string beans, cabbage, bacon bitsx sous vide leftovers, bell peppers, broccoli and chill paste.
The meat is all smokey

guysoft boosted

Mussels in Moroccan style. Added green chili for spice, but it’s optional. Like the best dishes, served with bread for sopping up the sauce


Sunday lunch from sous vide.
Beef neck clod and short ribbs.
together in Sous Vide at 60C for 48 hours. Served with salad, mustard homade hot source and pickles (not in picture)

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