businessfish

i really like how this is just about the games. no corporations, no awkward presenters on a stage, just a bunch of cool games i would not have known about otherwise.

thanks for posting this - got a few new games on my wishlist :)

the first time i read the title i thought you were just really excited

stuff them into a sack maybe

do it! there are tons of how-to videos and articles online about fermentation. my only warnings are:

• make sure your containers are clean
• know what kahm yeast looks like and that it's safe so you don't freak out and think it's mold just in case you grow some

i would say it is only marginally more difficult than pickling. you just have to calculate how much salt you need in the brine by weight - generally 2-5% of the combined weight of the water + veg - then you chuck the stuff in a jar and wait. the easiest way i've found is to weigh the veg in the jar covered with water, then pour the water out, add salt and pour back in so you have the perfect amount of brine. the only downside about it is you have to wait a while (up to a couple weeks depending on what you want).

hell yeah for pickled red onions - such an awesome item to have in your fridge at all times and they make most things better. i forgot about my most recent batch for a few months but that's the beauty of pickling lol, they are still delicious even now. super easy too, i recommend anyone reading this who has never tried before to give it a shot - it takes like 10 minutes and most of that is boiling water/vinegar.

have you ever tried lacto-fermenting vegetables? it scratches the same itch pickling does for me, and it gives the veg a flavor that is hard to get otherwise. i like to do hot peppers mostly, but you can chuck anything in there really.

finally got myself a set of crochet hooks - i've been wanting to learn for a while but i've also been slacking on my current embroidery project so i'm trying to power through that before i start crocheting

gonna try to make some desk chair arm covers since mine are doing that cool thing where the material breaks and peels and is really uncomfortable

i remember it being pretty good in the beginning and not bad towards the end. it isn't making any top 10 lists but it was enjoyable with a unique premise

exactly! whenever anyone says imperial units are "more intuitive" and better reflect "how it feels to humans", i can only think: obviously, you grew up with it. that's what you know.

no matter what measurement system you were raised on, it will feel intuitive to you and reflect how you as a human experience the world because you are used to measuring things in those units. having said that, i'd much rather we used metric if for nothing else than the ease of unit conversion.

corporation yet again proving that if you want to be free to use your own things that you paid for on your own computer you can never trust anything that requires an internet connection to not trample all over your rights

love it very cool really vibing with the current state of software and the internet

i think it is incredible how different cooking techniques can completely change tofu and you can do basically anything with it.

i've been making it myself for a couple years and what i make now is worlds better than when i started. recently i had a japanese bbq tofu dish at a restaurant and i legitimately do not think i am capable of preparing tofu like that myself - so cool to know that there is always new ways to enjoy tofu.

your food looks delish btw

hell yeah garlic

true garlic heads know that the secret is to use both cooked and raw garlic to maximize your garlic per garlic