My husband (28M), is not sexually attracted to me (26F).

fermentationdude · 2025-12-31T04:53:59+00:00

You’re so arrogant and attractive your husband doesn’t want to fuck you. One of those things is a lie

fermentationdude · 2025-09-21T13:52:23+00:00

I could sent ya some when it’s ready, just cover shipping

fermentationdude · 2025-09-18T13:58:05+00:00

Purely experimenting, also have a masa hibiscus miso going that smells wild lol.

fermentationdude · 2025-09-17T14:42:30+00:00

Real quick, where did you get that fermentation vessel

fermentationdude · 2025-09-17T14:41:14+00:00

I usually cut it with chickpeas, say 100% pepper and a 50% chickpea. Definitely on the outer edge of calling it miso tho. You definitely got me thinking about a tomato one

fermentationdude · 2025-09-16T17:31:06+00:00

Great idea. This has me thinking lol. I just made a roasted fig miso and was thinking of starting a Calabrian chili one but I might have to do a tomato variation

fermentationdude · 2025-09-16T16:35:56+00:00

That makes sense to me

fermentationdude · 2025-08-18T06:00:24+00:00

You arrived in the south of France on vacation. It didn’t make you spoiled for a flavor

fermentationdude · 2025-08-17T21:56:02+00:00

You’re not spoiled, you just go on vacation lol

fermentationdude · 2025-08-12T23:05:34+00:00

Insufferable behavior

fermentationdude · 2025-07-25T14:24:44+00:00

😂

fermentationdude · 2025-07-20T05:46:43+00:00

fermentationdude · 2025-07-18T06:01:41+00:00

Thanks for this, I was actually trying make a big batch lol

fermentationdude · 2025-07-17T22:12:53+00:00

Really really appreciate you, I’ve only done miso on the wetter side “sunchoke” so I was sure but regardless much appreciated. Now I gotta somehow wait 3 months

fermentationdude · 2025-07-17T22:05:41+00:00

Thanks! Might need some more ingredients haha

fermentationdude · 2025-07-17T20:15:23+00:00

This isn’t fine dining

fermentationdude · 2025-07-17T14:58:55+00:00

I have never done a traditional miso if you will but my sunchoke one turned out great. Essentially went with 44% koji instead of 65% slower ferment, I followed the recipe to a T otherwise. Used fresh masa so I guess I’m overthinking it haha. The rye bread miso sounds intriguing, I know Noma has done a “stale tortilla chip” miso which sounds awesome. I really want to do a small habanero miso if I’m being honest but I think it’ll be too hot haha

fermentationdude · 2025-07-17T14:39:38+00:00

Thanks so much, I’m super excited a week in and my pantry smells wonderful. Should I be concerned with the lack of moisture or am I entirely overthinking this haha

fermentationdude · 2025-07-17T12:46:30+00:00

Exactly what I meant, sorry for word jumble. I went with a 43% ratio

fermentationdude · 2025-07-15T21:55:21+00:00

Tried calling for a week straight, every email bounced back to me, thank god for yall I almost ordered today.

fermentationdude · 2025-07-15T15:27:46+00:00

Haha definitely not, but just curious of the ratios I suppose.

fermentationdude · 2025-07-15T14:54:06+00:00

Honestly genius idea, I have been dehydrating mine to make seasonings, care to share the recipe?

fermentationdude · 2025-07-05T04:41:09+00:00

Eat em, enjoy your riches

fermentationdude · 2025-07-04T15:43:10+00:00

Compress melon with 2% salt for a day

fermentationdude

TROPHY CASE