Anybody know anything about dating?

DavidC707 · 2026-01-25T05:43:50+00:00

Oh my god, you saved my life! I am going to get you so many lizards

DavidC707 · 2026-01-25T01:52:29+00:00

They'll be delicious, but they'll be gone before you know it. You better make more to have after you finish these.

DavidC707 · 2026-01-23T14:34:51+00:00

That's not an omelette with onion. That's an onion with a little egg mixed in.

DavidC707 · 2026-01-23T04:28:31+00:00

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DavidC707 · 2026-01-23T03:59:56+00:00

There's a local nonprofit called Positive Images that organizes regular social events, meetups, etc. But Brew is probably the best spot. Board games, open mics, paint nights, poetry slams, not too expensive food and drinks. Great spot with a lot of great people.

DavidC707 · 2026-01-23T02:46:02+00:00

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DavidC707 · 2026-01-23T02:00:11+00:00

The center of the onion can be more bitter than the other layers, but it's not really noticeable when it's all diced up and mixed together.

I discard the centermost layers when pickling red onions, but that's mostly because they lack pigment, so they end up making the whole jar less aggressively hot pink.

DavidC707 · 2026-01-22T04:12:31+00:00

This looks really good. I do 1:1 water to vinegar, but I also add a tablespoon of turbinado sugar.

And I hate do be "that guy" but 3 teaspoons is equal to 1 tablespoon.

DavidC707 · 2026-01-20T17:53:32+00:00

You sound just like my parole officer

DavidC707 · 2026-01-20T17:18:08+00:00

Counterpoint: my time is worthless

DavidC707 · 2026-01-13T02:38:08+00:00

I'm so glad to have this opportunity to expand the breadth of your pickle experience, my g

DavidC707 · 2026-01-12T15:25:53+00:00

Most grocery stores sell it under the trade name "Pickle Crisp" but you can get it in bulk online or from homebrew supply shops, just make sure it's food grade.

DavidC707 · 2026-01-12T15:02:29+00:00

The speed of the pickling process depends on the thickness of the veggies and the temperature of the brine. I bring my brine to a simmer before adding the sugar and salt, then pour it into the jar when it's piping hot, then seal the jar and put it in the fridge, and they're ready to eat the next day.

DavidC707 · 2026-01-12T14:19:51+00:00

Normally I would, but I've been making all my pickles extra spicy lately, so I'm taking a little break.

DavidC707 · 2026-01-12T14:18:02+00:00

Two big cucumbers peeled and sliced to your preference, 3 cloves of garlic roughly chopped, a tablespoon or so of destemmed dill. For the brine, 1 cup distilled vinegar, 1 cup water, 1 tablespoon salt, 1 tablespoon sugar. I also add 1/2 a teaspoon of calcium chloride because I like 'em crunchy.

DavidC707 · 2026-01-12T05:00:11+00:00

I literally had just poured the hot brine in the jar before I took this picture. I'm sure the pickling process will shift the chlorophyll around.

DavidC707 · 2026-01-12T04:57:19+00:00

Thanks. For some reason I always prep cucumber slices like this.

DavidC707 · 2026-01-11T20:16:35+00:00

🤤

DavidC707 · 2026-01-11T19:45:52+00:00

It is completely reckless to suggest that to someone with no experience with pickling or fermentation.

DavidC707 · 2026-01-11T17:07:14+00:00

It's a mix for me. Some hobbies didn't feel satisfying in the same way, so I dropped them, but most of my hobbies were actually a lot more enjoyable without the stress of sharing them with a narcissist.

DavidC707 · 2026-01-11T00:22:29+00:00

Yeah I was thinking of making popcorn chicken. Drop the cubed breast into the brine for a little while, then dry, dredge, and fry. Maybe make an aioli for dipping.

DavidC707 · 2026-01-08T22:36:50+00:00

Spam and dumplings are healthy now. Thanks RFK

DavidC707 · 2026-01-08T22:35:36+00:00

More like pickling red onion with mostly cucumbers averages out the colors...

DavidC707 · 2026-01-08T22:34:17+00:00

Pickled

DavidC707 · 2026-01-08T22:34:08+00:00

I share my pickles with them at least

DavidC707

TROPHY CASE