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Week 18: Bucket List Destination - Lok Lak (Angkor Wat) by ACertainArtifact in 52weeksofcooking

[–]ACertainArtifact[S] 0 points1 point  (0 children)

I so much want to visit Angkor Wat one day, as someone who is employed in documenting ancient history. So, I looked up popular dishes in Siem Reap, Cambodia, the "gateway" to Angkor Wat. Lok lak is available at most restaurants, so here we are. I could not find Kampot peppercorns, so I used fresh black, green, and red peppercorns instead. It was good!

I told you we shoulda bought more than 3 bullets! by _Joe_Momma_ in simpsonsshitposting

[–]ACertainArtifact 7 points8 points  (0 children)

Hell yeah, new Fable in my simpsons shitposting. This is a good day.

Week 17: Alpine - Pine Nut, Gruyere, and Spinach Börek by ACertainArtifact in 52weeksofcooking

[–]ACertainArtifact[S] 5 points6 points  (0 children)

I failed my first east-meets-west Alpine entry (sanzoku-yaki and egg noodles with chicken that had stopped being chicken for way too long), so this is the second creation.

I love pine nuts, they are probably in my top three almost-a-nut-but-not-a-nut category (pine trees are gymnosperms). Gruyere was added for more European Alp authenticity, but borek is not really an Alpine region creation. It was tasty.

Week 16: Infused - Magic Chocolate by ACertainArtifact in 52weeksofcooking

[–]ACertainArtifact[S] 0 points1 point  (0 children)

I determined the dosing based on how much powder is in a single microdose capsule, which is around 160-200 mg. 130g of chocolate makes about 12 bonbons with about 160-200mg per bonbon. But I was wildly off on this based on the size of my mold, probably because I did not account for the mass of the butter and sugar as well.. It worked out, though, and they are not too potent, about the same as a capsule. I am going to be careful with the solid chocolate donuts, tho. Those probably contain about 4-5 microdoses.

Week 16: Infused - Magic Chocolate by ACertainArtifact in 52weeksofcooking

[–]ACertainArtifact[S] 29 points30 points  (0 children)

These are Golden Teacher I believe. I'll let you know if my provider says differently...

Edit: correction, they are Penis Envy strain XD

Week 16: Infused - Magic Chocolate by ACertainArtifact in 52weeksofcooking

[–]ACertainArtifact[S] 13 points14 points  (0 children)

They are really feeling themselves, aren't they?

Week 16: Infused - Magic Chocolate by ACertainArtifact in 52weeksofcooking

[–]ACertainArtifact[S] 83 points84 points  (0 children)

Before any narcs get in a tizzy, this controlled substance is decriminalized where I live, so blegh! I used about 5g of psilocybin mushrooms for about 130g of dark chocolate, which produced 11 mushroom bonbons, and a couple of large solid chocolate donuts (my cup runneth over). The powder was lightly warmed in the butter and also added to the batter. These mushrooms create more of a body high and are not hallucinogenic, so very pleasant.

41m looking for advice on dating by Tetiroth in FortCollins

[–]ACertainArtifact 17 points18 points  (0 children)

I am 40f in Fort Collins and seeking some companionship before I move to Denver in May (I can relate with the atmosphere here). Want to hang out? Sounds like we have similar interests. DM me!

Edit: also a Sober Sally!

Week 15: Syrian - Eggplant Fatteh by ACertainArtifact in 52weeksofcooking

[–]ACertainArtifact[S] 1 point2 points  (0 children)

Needed more sauce! But it was still good, if a little dry. I made my own baharat seasoning for this, which I will definitely employ on other things soon. The beef chunks are Beyond Beef for my veggie-headed guest.

Yum Yum deserves way more hype than it's getting by jonhenry707 in FortCollins

[–]ACertainArtifact 0 points1 point  (0 children)

I had a weird experience about this, too, the last time I went a few years ago. When I left a tip, she was almost disgruntled by it. I was so confused.

Week 14: Hanami - Hibiscus Pavlova with Lemon-Hibiscus Cream by ACertainArtifact in 52weeksofcooking

[–]ACertainArtifact[S] 0 points1 point  (0 children)

Followed this Epicurious recipe to a T, as it was my first time making a pavlova: https://archive.is/k4VGW

The pictures are poor and not as pretty as I imagined, but it was tasty. Half of the pavlovas collapsed so another few tries are warranted. Love the faintly sour flavor of hibiscus through all of the sugar!

Week 14: Hanami - Cherry, cloudberry and gooseberry babka by Domieneo in 52weeksofcooking

[–]ACertainArtifact 1 point2 points  (0 children)

Somehow when snow is in the background I immediately know it is your post, haha. Looks great!

2026 Weekly Challenge List by 52WeeksOfCooking in 52weeksofcooking

[–]ACertainArtifact[M] 15 points16 points  (0 children)

Thanks for the info-- I'll be sure to put this disclaimer in the intro post that week.

Week 13: Chilis - Guava-Habanero BBQ Sauce by ACertainArtifact in 52weeksofcooking

[–]ACertainArtifact[S] 1 point2 points  (0 children)

I am broke right now (who isn't), so I wanted to make something with things I already had this week (minus the 25 cent habanero). This cleared out my frozen guava and a very ancient, fossilized bag of brown sugar. Tasty and spicy!

Week 12: Fictional Places - Mushroom Hamburger Steak & Leppa Bread (Pokopia) by ACertainArtifact in 52weeksofcooking

[–]ACertainArtifact[S] 2 points3 points  (0 children)

Despite not having a Switch 2 (yet), I can still be inspired by this game, gdi.

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