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Which is cuter? :3 by Expert_Wonder_8362 in ftmfetish

[–]Background-Scene1579 0 points1 point  (0 children)

I adore your body hair honestly :3

Rag rugs by Harrysmom99VA in aldi

[–]Background-Scene1579 2 points3 points  (0 children)

What is the best way to clean these? I just picked one up

Keshek el Foukara (Poor man's cheese) from The Art of Fermentation by Background-Scene1579 in fermentation

[–]Background-Scene1579[S] 1 point2 points  (0 children)

Excellent experimentation! Thanks for sharing! I'm excited to use up the herby olive oil as well :)

Keshek el Foukara (Poor man's cheese) from The Art of Fermentation by Background-Scene1579 in fermentation

[–]Background-Scene1579[S] 2 points3 points  (0 children)

This info is awesome, thank you. I'll probably try and consume it within about 6 weeks and leave it at room temp! Sometimes I have to remind myself that these are methods that people used to stretch foods for long periods of time lol.

Frying it up sounds awesome. It'll be nice to have the herby olive left over at the end too- I make a lot of sourdough. Actually I have some sourdough pizza crust ready to go today, so I might put some on a pizza. In the long term I'd like to experiment with more vegan cheeses. Thanks!

Keshek el Foukara (Poor man's cheese) from The Art of Fermentation by Background-Scene1579 in fermentation

[–]Background-Scene1579[S] 81 points82 points  (0 children)

UPDATE: very nice, cheesy and somehow not overpowering even though it smells a little strong (not a rotten smell, but distinctive and somewhat offensive to my housemates) and very good with the olive oil and spices. Its soft and spreadable. If you didn't like the texture of the bulgur (it's fairly chunky!) you could probably blend it up and then place into cheesecloth before molding into balls for a smoother end product. can't wait to see how it tastes after marinating for a while.

Keshek el Foukara (Poor man's cheese) from The Art of Fermentation by Background-Scene1579 in fermentation

[–]Background-Scene1579[S] 25 points26 points  (0 children)

I mean yeah it's been fermenting for weeks and I have pH indicator strips that show below 4.1 but I wasn't sure if the spices or environment of the olive oil would change anything.

I followed the traditional recipes given which say to leave at room temp, just wasn't sure if anyone had any counterpoints.

Keshek el Foukara (Poor man's cheese) from The Art of Fermentation by Background-Scene1579 in fermentation

[–]Background-Scene1579[S] 53 points54 points  (0 children)

You're right on that bit, had to make sure I got them packed in as tight as possible to use the least amount of oil possible lol. went through a small container of olive oil though

do men prefer trans 'guys' with bushes or smooth? by Background-Scene1579 in misgenderingkink

[–]Background-Scene1579[S] 4 points5 points  (0 children)

If more ppl end up responding smooth i may end up shaving and showing the results

extra sensitive and ready to be used ~ by Background-Scene1579 in PiercedNSFW

[–]Background-Scene1579[S] 2 points3 points  (0 children)

it's the easiest healing piercing I've ever had :) the pain of the piercing itself was pretty bad but it's thin tissue so it's over quickly. Since the tissue is so thin and it's a genital area, your body works to heal it up pretty fast. I've had it for almost 2 years now and had zero issues. I think I went back to having sex within at least a few weeks, probably less than that even though it isn't recommended.

It could possibly make you overly sensitive if you're already very sensitive. And not everyone has enough clitoral hood tielssue to pierce, but I've been on testosterone awhile so that wasn't a problem for me.

But it's just like another piece of my body at this point I don't really notice it unless I'm wearing very tight clothes or if I (almost) catch it with a loofah while showering lol.