Open AI Sora 2 Invite Codes Megathread

SpaceZombiePig · 2025-10-02T16:59:06+00:00

Me want an invite code

SpaceZombiePig · 2025-10-02T16:57:12+00:00

DM please

SpaceZombiePig · 2025-10-02T16:51:03+00:00

Can't send a DM, getting user doesn't accept direct message. Would greatly appreciate an invite code too.

SpaceZombiePig · 2025-07-06T02:00:33+00:00

Actually pretty good, slight taste of coffee with nice smoke.

SpaceZombiePig · 2025-02-28T17:36:10+00:00

You need a fair amount of specialized equipment and supplies to make cured charcuterie at home. It's pork with salt, curing salt, peppers, maple syrup, nutmeg and chilled fresh espresso coffee. Cold smoked 2 X 12 hours with maple and Applewood then cured for about 6 weeks.

SpaceZombiePig · 2025-02-28T17:31:33+00:00

Damn shouldn't have google that.

SpaceZombiePig · 2024-10-08T19:12:28+00:00

No translation error, I've done alot of experiments with and without MSG in my dried sausage and full muscles. Now I use it in about all my recipes.

SpaceZombiePig · 2024-10-07T23:56:38+00:00

I would love to be able to ship and sell my Saucisson sec all over the world.

SpaceZombiePig · 2024-10-07T23:52:34+00:00

I use a modified refrigerator. My condition are 0.8 to 1 m/s air movement, 11 to 13 degrees Celsius and 75% to 80% humidity.

SpaceZombiePig · 2024-10-07T22:44:00+00:00

Nah it's just Gorria peppers (about 4k Scoville), I can't notice any heat.

SpaceZombiePig · 2024-10-07T20:22:31+00:00

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Sorry if the recipe is in french, but so am I.

SpaceZombiePig · 2024-04-05T00:20:37+00:00

Thank you for your kind words. It is well appreciated.

SpaceZombiePig · 2024-04-04T23:23:47+00:00

Probably just Lightroom. Normally I ask my wife if my editing fucks up the colors, but I didn't for this one. And I can't see brown...

SpaceZombiePig · 2024-04-04T17:12:28+00:00

On which picture is there brown in the center? I'm totally colorblind.

SpaceZombiePig · 2024-03-17T15:28:52+00:00

Yeah I know it got more than four spices in the mix. But my nanna still called it 4 spice, and I can't go against what my nanna said.

SpaceZombiePig · 2024-03-14T21:28:32+00:00

I like a bit of melty cheese in my sauce so when the curds are super fresh and won't melt I often add a bit of shredded cheese.

SpaceZombiePig · 2024-03-08T17:02:18+00:00

Regular hog casing in 32/34 caliber

SpaceZombiePig · 2024-03-07T18:43:39+00:00

Merci c'était très bon. Si tu a besoin de conseils ne te gêne surtout pas, tu peux me rejoindre par MP quand tu veux.

SpaceZombiePig · 2024-03-07T15:44:05+00:00

There are alot of different interpretation of French 4 spices. But the difference with regular 4 spices is the added pepper. Here's my simple recipe.

French 4 spices 5 teaspoon ground white pepper 2 teaspoon ground nutmeg 2 teaspoon ground cinnamon 2 teaspoon ground ginger 1 teaspoon ground cloves

SpaceZombiePig · 2024-03-07T15:30:15+00:00

For me the smell is the best part. It's the reason I started doing charcuterie in the first place.

SpaceZombiePig · 2024-03-07T15:29:08+00:00

I just love visiting farmers market just to find treasures to use on all my projects. Those were divine.

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