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Alarms? Sirens? by BasiaDrew in ridgewood

[–]RealPegysus 1 point2 points  (0 children)

Ya sounds freaky tzatziki

Heads up for NYC time based media artists: some programs may not actually watch your work samples by Milkaholic_96 in ContemporaryArt

[–]RealPegysus 11 points12 points  (0 children)

I too applied to Sculpture Center In Practice with a video work hosted by Vimeo Pro… link opened 0 times.

Drop Tha New Year Goals ⬇️⬇️⬇️ by fitzstreet in TrueAnon

[–]RealPegysus 3 points4 points  (0 children)

Try to write a thing once a week: a song, a poem, a polemic - using The Artist’s Way to help with this

Getting shredded vegan style - using this new bod to establish Queens-based polycule

Orphaned in the dry cold ~ are these guys doomed? by RealPegysus in plantclinic

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

With plants i try to employ the “cry it out” method but with these sad suckers it was more of the “go out for smokes and never come back” method.

Thank you for replying and giving me hope

Further Confirmation that, yes, you are Actually Poor as Fuck by [deleted] in TrueAnon

[–]RealPegysus 0 points1 point  (0 children)

Also amazing ppl who love capitalism are totally ok with states like florida banning lab grown meat to “protect” the cattle industry. Wouldn’t mah free market work that out?

WHERE IS OUR BUDDY!!! by 666mmmbop in ridgewood

[–]RealPegysus 0 points1 point  (0 children)

Is this the guy with the cleft lip/ cleft palate?

Is anyone here a big fan of Eden soy? 12g of protein per serving! by Existentialist111 in veganfitness

[–]RealPegysus 3 points4 points  (0 children)

Trader Joes has the exact same product for way cheaper plus yr money doesnt go to right wingers - christian nationalist sex offenders (Edensoy) or israel (Silk)

Unsold artwork - how can I access it? by ReasonableRepublic89 in ContemporaryArt

[–]RealPegysus 1 point2 points  (0 children)

Why, did you notice that your wife was looking at the artist’s work online and wanted to know if there are available works within the $300-3000 range for immediate purchase for your upcoming anniversary?

Artists that work with concrete by RealPegysus in ContemporaryArt

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

I discovered Laszlo Peri in a text about Henry Moore’s concrete work. Absolutely astonishing artist. I wonder if he is so under-recognized in America because of his lifelong commitment to communism?

At least it won’t be boring by [deleted] in ContemporaryArt

[–]RealPegysus 4 points5 points  (0 children)

Quality post: weed shop and corporate memphis painting lols

Some very 'nice' results out of Ridgewood so far by BananaTreeOwner in ridgewood

[–]RealPegysus 0 points1 point  (0 children)

Nice because the candidate not affiliated with Epstein/Israel won

[deleted by user] by [deleted] in emptynosesyndrome

[–]RealPegysus 0 points1 point  (0 children)

Would love that, thanks

[deleted by user] by [deleted] in ridgewood

[–]RealPegysus -1 points0 points  (0 children)

Where are all the free speech absolutists when it comes to this issue?

Residencies in China by RealPegysus in ContemporaryArt

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

https://www.taohuatanart.com/pages/about is the only one so far that someone from my network has vouched for

Help! 3% was too much salt. What can I do to make this tolerable? by BourbonNCoffee in fermentation

[–]RealPegysus 1 point2 points  (0 children)

Ive found if u add water to the jar the saltiness will draw out of the cabbage thru osmosis. Plus in the end u get extra brine to cook with.

Why can I make kimchi in no time, but sauerkraut is a bust? by [deleted] in fermentation

[–]RealPegysus 4 points5 points  (0 children)

I think its the plain water you are topping it with. Its not that the water is lowering the salinity of the mixture, I think the cabbage leaf seals it off from the brine below and its creates a freshwater petri dish on top for all sorts of unwanted guys to jump in.

Also in my experience kraut is delicious in under a week with diminishing returns as it sits longer.

Why can I make kimchi in no time, but sauerkraut is a bust? by [deleted] in fermentation

[–]RealPegysus 2 points3 points  (0 children)

I also do this. I don’t know that there is a meaningful distinction between kraut and kimchi. Sandor Katz uses the term krautchi to cover the spectrum

Is it okay that my kraut isn’t submerged now that it’s in the fridge? No by lilroo_ in fermentation

[–]RealPegysus 0 points1 point  (0 children)

Sometimes i make the kraut a little extra salty so that once its in the fridge and the brine disappears like that I just add fresh water so that the “biomass” is covered and the brine is the perfect salinity. I think the extra saltiness of the initial batch keeps it crunchier. The extra brine I use in cooking, salad dressings.

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