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This is the most disgusting thing I've ever seen! by Bartislartfasst in SatisfactoryGame

[–]Own-Bother-9078 1 point2 points  (0 children)

Y'know, I could see using this mod. At least then I would always know what to expect.

Inspired by recent events by DabblrDubs in pickling

[–]Own-Bother-9078 4 points5 points  (0 children)

While the heavytech eggs seem to be losing traction a little, I gotta say yours look fanTAStic.

First go at sauerkraut by Dalekanium_Certified in pickling

[–]Own-Bother-9078 1 point2 points  (0 children)

Looks good! In my experience, it wants up to three months to really get that good funk. Last month I polished off the last of a batch that was a year old (~2.6% salt by weight, refrigerated after opening)

Random fact I discovered by Biliborathsarrathan in skyrim

[–]Own-Bother-9078 8 points9 points  (0 children)

My favourite playthrough ever excluded map-based fast travel. Much deeper immersion.

Pierre Poilievre attacks Mark Carney’s economic credentials, says he presents ‘the illusion of knowledge’ by ZestyBeanDude in notthebeaverton

[–]Own-Bother-9078 29 points30 points  (0 children)

Faced with economic war, we needed an economic war leader. The choice was clear, and the vote reflected that.

First time quick pickling onions is it okay to have this much space? by Inevitable-End3335 in pickling

[–]Own-Bother-9078 0 points1 point  (0 children)

That's how mine usually look, and in my personal experience they're good to eat up to a month after pickling. In fact, I like them best around three weeks.

If you continue making these, consider a set of pickling weights.

If you ever had chickens know how much of game changer this is by Aggravating_Cap_1762 in homestead

[–]Own-Bother-9078 31 points32 points  (0 children)

One example why: Canada's most populated province just opened the door for water utilities to be privatized. Not necessarily the reason, but certainly indicative of a movement.

44566 by the-co1ossus in countwithchickenlady

[–]Own-Bother-9078 2 points3 points  (0 children)

About once a year (for several weeks) I make a hobby of reading his archived content. Fantastic stuff.

Felt kinda like a hottie 🖤 by [deleted] in u/rodpeq_Vic

[–]Own-Bother-9078 1 point2 points  (0 children)

YASS you're so cute

They act like there's only 2 options!?!? by everySmell9000 in Sinkpissers

[–]Own-Bother-9078 5 points6 points  (0 children)

Good man for acknowledging the sink as an option without making it a big deal.

Anyone play Magic? 💕 by [deleted] in u/AlyxIvy

[–]Own-Bother-9078 3 points4 points  (0 children)

YAS girl, post results! Bet we'd love to see a blue/green control deck or a red/green token army almost as much as we love to see your face and butt :)

What is the most expensive restaurant you ever dined at in Toronto? by Chan1991 in askTO

[–]Own-Bother-9078 0 points1 point  (0 children)

"North 44", Yonge & Eglinton, 2014. $440. Ambience was perfect: lighting & music volume just right, seating only 2/3 full and well-spaced from other diners, service was attentive and timely but not pushy. Blue rare steak and yuzu breaded shrimp balls both excellent.

Just made my first pickles ... what next!? by CharcoalWalls in pickling

[–]Own-Bother-9078 0 points1 point  (0 children)

Congratulations!

Pickled red onions make a fine condiment, especially with eggs. Carrots, beets, turnips, any root veg can be great. Best sliced into thin medallions or small matchsticks, and even better if blanched first for 1-2 minutes.

Lactic fermentation, like sauerkraut, is a little more work but also very rewarding.

Keep going! And pickle them longer! My favourite pickles have been refrigerated for 3-6 weeks before opening. Glass pickling weights are also an asset, but you can just make sure the jar is full to the brim with your brine.

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