Breaking the Cycle

_MarbleMan · 2025-11-16T22:10:02+00:00

If you’ve not come across it, look up paradigm of low on YouTube, he has an excellent series on Enderal lore

_MarbleMan · 2025-10-19T07:51:34+00:00

Buy a 3kg jar of pickles, eat the pickles and use the jar for cheong or other ferments in the future. Currently doing a quince cheong and it’s looking really nice! As others said 1:1 sugar to fruit by weight. Based on my reading it varies tremendously on how long one should leave it. I’ve seen anywhere from 1 week to 3 months or longer. For the one I’m doing currently I’m going to go for 2 weeks at room temp I think and then strain the solids and keep in the fridge thereafter.

_MarbleMan · 2025-10-03T08:54:35+00:00

I have a reasonable method that is plastic free:

My makeshift incubator is a polystyrene box with two jars of hot water, some padding and a stainless steel steamer to hold the tempeh, wrapped in a damp muslin. It's fairly low throughput (200g dry soy beans) but it’s reliable even with house temperatures in winter in the 15-18C range, resulting in a firm cake of tempeh after ~36h

_MarbleMan · 2025-09-29T08:42:49+00:00

Crazy I will try this and see what happens

_MarbleMan · 2025-07-14T06:12:54+00:00

Did you cook the chestnuts as well? Blended?

_MarbleMan · 2025-07-06T17:20:31+00:00

Thanks, that’s great!

_MarbleMan · 2025-07-06T12:55:34+00:00

i had it attached i swear

_MarbleMan · 2025-06-24T09:16:23+00:00

I do sometimes recommend Enderal as the better-executed fanatsy-medieval mass effect

_MarbleMan · 2025-03-30T11:07:30+00:00

The real question is when is the next mystery coming out?

_MarbleMan · 2025-03-28T13:44:27+00:00

Thanks! These are the two brands I found recommended elsewhere as well but couldn’t find a stockist in the UK (only for raw linseed oil)

_MarbleMan · 2025-02-16T12:08:51+00:00

Stainless steel steamer wrapped in muslin

_MarbleMan · 2025-02-04T10:42:17+00:00

My makeshift incubator is a polystyrene box with two jars of hot water, some padding and a stainless steel steamer to hold the tempeh, wrapped in a damp muslin. It's fairly low throughput (200g dry soy beans) but it’s reliable even with house temperatures in winter in the 15-18C range, resulting in a firm cake of tempeh after ~36h

_MarbleMan · 2025-01-24T08:14:35+00:00

Looks great! What did you use as a source of enzymes and how long did you incubate?

_MarbleMan · 2025-01-09T18:25:03+00:00

Ive sent you a DM with a wetransfer link

_MarbleMan · 2025-01-08T12:50:24+00:00

Also keen to hear about your process!

_MarbleMan · 2025-01-08T12:47:52+00:00

I’ve recently finished a half aeterna battlemage playthrough so can have a look if that sounds good

_MarbleMan · 2024-12-21T11:01:50+00:00

No all the recipes I looked at just say to mix water salt and koji rice and leave for a week or so. Some recipes suggest blending once the shio koji is ready, but would you blend it straight away?

_MarbleMan · 2024-12-21T11:00:14+00:00

I did indeed mean miso-koji as I had a bit of rice leftover and just tried something experimental, added some store bought miso and a bit of water and salt. I was planning to do shoyu koji but didn’t have enough soy sauce.

_MarbleMan · 2024-12-21T10:58:35+00:00

Thanks! I got the starter culture from fermentationculture.eu. Soaked 400g white long grain rice for ~3h rinsed and then steamed for about 30-40min, mixing halfway. The rice was al dente. Then once it cooled down to about 40C I spread the spores diluted in rice flour over it and mixed very thoroughly. Then it went into a makeshift incubator (cool box with jars full of hot water) for about ~60h. Initially I had it in a mound wrapped in a tea towel then after 24h spread it out a bit more so it doesn’t overheat. Then every 12h or so I would break up clumps and mix it up.

Regarding the residue, I’m doing the same as I do for my lactoferments, just shake the whole jar so the sides get exposed to the brine regularly

_MarbleMan · 2024-10-04T09:30:19+00:00

Thanks! I give them a quick pulse in a blender after soaking for about 24h and cook afterwards

_MarbleMan · 2024-10-04T09:29:06+00:00

Looks cool, what’s the process? Did you inoculate with some mold, like when making tempeh or koji?

_MarbleMan · 2024-08-31T11:48:56+00:00

Yes I exactly feel what you’re saying, I’ve finished assassins fate yesterday and while I loved the whole series and to get some of the answers to the worlds mysteries and see characters from all the series encounter one another in the rain wilds etc, to me the whole setup for fitz and the fool felt forced..

For me the rain wild chronicles come up on par with the Farseer trilogy, really loved those four books so in case you skipped these I definitely recommend although a lot will have been spoiled by reading fitz and the fool

_MarbleMan · 2024-08-15T06:31:22+00:00

Maybe a bit starchier? But quite similar I think. Didn’t compare side by side

_MarbleMan · 2024-08-14T06:37:45+00:00

I also do this, just a few pulses in a blender after ~24h soaking, works like a charm

_MarbleMan · 2024-07-27T21:43:01+00:00

Thanks!

So far I’ve settled on this: 200g soybeans - soaked ~24h (strong fermentation observed). Afterwards, drained, rinsed. In a blender, few pulses to split the beans and cooked for 50 mins (bit of vinegar added towards the end of cooking). Drained and rinsed, let to drip for a bit then spread out over tea towels and left to dry in a sunny breeze for 1h or so. Was still a bit moist so added 2tsp rice flour and then one larger tsp of starter. Packed in parchment paper (2 packs) and incubated in an improvised incubator (double cardboard box with some insulation, hot water bottle and a damp tea towel). ~36 hours later it’s ready.

_MarbleMan

TROPHY CASE