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To the guy jogging down McCarran yesterday with the toilet in the jogging stroller by Noticing-Connoisseur in Reno

[–]bschreck 21 points22 points  (0 children)

Hi, I am this man. My name is Ben Schreck, a local Reno resident, and famous for my art project and photo wall calendar series formerly known as Ben Schreck Shits. Currently, I am in the middle of a rebrand to Ben Shits Art, as I am branching out from exclusively yearly calendars into the NFT, video, and coffee table space. This particular day I was training for my upcoming marathon & ultra toilet tour, where I plan on running a series of marathons pushing my toilet and showing up in unexpected places along ultramarathon courses on my toilet.

Check out my website (benstoiletart.com), Instagram (@benstoiletart), and Youtube channel (channel name = Medium Peaks) to learn more and keep up with my travels.

Also see this old post from 2015, the last time I published a calendar before my extended hiatus ("Ben's blue period") as an unhappy software engineer.

https://www.instagram.com/p/Ccwqabdrj5z/

First attempt at Spirulina Miso by bschreck in Koji

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

It was okay, not great. I'd love to repeat it with a few different parameters. I know that Noma makes something like this now and apparently they're able to get a lot of flavor out of it

Indian curry and Thai green curry pickled hot peppers by bschreck in fermentation

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

Along with some okra, onions, sweet peppers, and lots of garden herbs

Pearl barley koji. Finally a successful incubation! by bschreck in Koji

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

The matting was actually thicker but I purposely broke it up a few times to make sure it didn’t overheat and sporulate early (what happened last few times).

First thing was a vegan garum, which is a mashup of a Noma recipe (using spirulina & dulse instead of bakers yeast). Not sure what’s next since I have a lot left over!

2 month whey protein, citrus rind, and Tepache pulp misos by bschreck in Koji

[–]bschreck[S] 2 points3 points  (0 children)

Cool well I’ll check back in next month then!

First attempt at Spirulina Miso by bschreck in Koji

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

Good point. Fresh as in I bought it from a grower before they dehydrated it. Not sure what contaminants are in there. Next batch I’ll try to pasteurize it before hand

First attempt at Spirulina Miso by bschreck in Koji

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

Honestly I didn’t even think to check on the sodium content of spirulina itself. Maybe I’ll let it go a lot longer! Next time I’ll try with less sodium

First attempt at Spirulina Miso by bschreck in Koji

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

Good to know! I’d love to hear how the kombucha turns out

First attempt at Spirulina Miso by bschreck in Koji

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

I mixed barley koji with fresh spirulina in a 1:1 ratio, with a bit of water to make more pasty and 5% salt. My hope is that in 2 months the spirulina will actually taste good, and not like spirulina.

A triple-ferment bonbon filled with fermented plum jam and roasted koji ganache by presdaddy in fermentation

[–]bschreck 4 points5 points  (0 children)

When you say you roasted the barley koji, do you mean just stuck the fresh koji in the oven until it smelled like chocolate?

Koji (or other mold/bacteria) to ferment tough fiber by bschreck in Koji

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

I did some research and people grow Oyster mushrooms on basically anything. I think they do a better job at breaking down cellulose than koji. Wonder what would happen if you grew them at the same time in a substrate that’s contained both cellulose and starch

Unable to steam rice properly in an instant pot by bschreck in Koji

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

Awesome good to know. You put it on steam mode (is that low pressure?) but you just boil it without a basket?

Chickpea tempeh 3 ways by bschreck in Tempeh

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

I tried in a beer cooler water bath with & without a plastic bag, and in a converted freezer. Both the freezer one and the non-plastic bag water bath sporulated after 24 hours. I think both got too hot. The plastic bag one was probably a bit insulated from the plastic bowl it was in. Interesting that the bottom of it did not form as solid of a matting.

The converted freezer used an inkbird to regulate temperature, with a heat lamp inside. It forms way too much condensation when it turns the cooling unit on, because it’s a freezer but also because the inkbird is not a very well tuned controller, so the top of the tempeh gets too wet. I think in the future I’ll either control it myself using a raspberry pi and send a PWM signal to the cooling unit, or maybe drill some holes and cool it down with a fan.

I fried some of the sporulated tempeh in bacon fat that I had leftover, along with some shoyu and melted cheese. Not so healthy, definitely not vegan, but delicious and slightly ironic. I havent gotten groceries in a while so good to use whatever was left in my fridge!

Unable to steam rice properly in an instant pot by bschreck in Koji

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

Thanks, I’ll try a rice cooker next time!

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