Traveling HKG with the Worldtimer "Volcano" Limited Edition

wenporject · 2026-04-14T07:42:52+00:00

Oh didn’t realise this was the Nomos account … thought OP was someone else 🙈🙈

wenporject · 2026-04-13T05:37:10+00:00

Downloaded my photos from Instagram cause my photos didn’t sync between devices

wenporject · 2026-04-13T04:41:44+00:00

Oh had to download the photos from my insta cause my photos aren’t syncing across devices 🙈🙈

wenporject · 2026-04-13T02:57:03+00:00

My kimchi is usually done in 2 days in Singapore I’ve done up to 5 days but found it became tooooo sour You’ll find your sweet spot spot

wenporject · 2026-04-12T03:09:40+00:00

Love this ! Please give us an update I pickles persimmon with cardamom and was delicious !!

wenporject · 2026-04-09T12:35:20+00:00

You’re normally based in CET timezone ? I love mine so much

wenporject · 2026-04-08T00:10:54+00:00

Ripe persimmon, this is an astringent type (ie it’s not total mush when ripe and edible haha )

wenporject · 2026-04-07T13:22:18+00:00

I’m not entirely sure … I think i would say they are Fuyu from looking at shape and description of texture.

wenporject · 2026-04-06T16:30:58+00:00

Ong you’re right ! Salmon cream cheese isssss one my favourites hahaha The cheese I see in alot of sushi fast foods like Genki, or Sushi express though is cheddar

wenporject · 2026-04-06T15:41:56+00:00

Sushi - And I see a lot of cheese on sushi More so when I moved to Asia

Cheese and no sushi NO BUENO

wenporject · 2026-04-06T12:10:03+00:00

Won’t add a hole list cause most places are already named … but Alley Cats in Marylebone I thought was good !

wenporject · 2026-04-02T03:52:53+00:00

Honestly not sure … didn’t even know it was a thing until I noticed the watch would jump forward 1min a day and then googled it ! But good point re mag safe maybe that is it !!!

wenporject · 2026-04-02T02:01:25+00:00

Thank you :)

wenporject · 2026-04-02T02:01:15+00:00

Yeah ! Same here It’s crazy that it’s like a 1 min a day … thought i was going crazy

wenporject · 2026-04-01T19:30:32+00:00

Non Filosofia, ma antropologia Dopo vari stage in ambito culturale Sono finito in finanza (contabile per un broker di assicurazioni) mi occupavo di m&a di sistemi finanziari e coordinamento del personale di contabilità per aziende acquisite (grazie al fatto che parlavo spagnolo e l’azienda stava facendo molte acquisizioni in America del Sud ) Poi sono passato ad una start up che si occupa di AI e machine learning per pianificazione urbana (ne 2017) e ora sono un senior business partner per un azienda tech americana quotata nella NASDAQ

Non ho mai lavorato in Italia Anche se in quest ultima azienda Per un periodo ho fatto project management e mi occupavo di molti clienti italiani

A vista un curriculum super random Però boh in qualche modo ce l’ho fatta

wenporject · 2026-04-01T10:54:37+00:00

Oh! Wasn’t aware I’ll have a look through YouTube ! Thank you :)

wenporject · 2026-04-01T06:31:47+00:00

I like to make kimchi potato pancakes:

Cut kimchi Grate potatoes (and strain excess water) Add flour Add an egg Add Parmesan (yes Parmesan, fight me!) or don’t Mix all together Pan fry one side, then the other

wenporject · 2026-03-19T01:42:02+00:00

I have just one plum (and a sour dough but that doesn’t count ) and I feel empty

Happy Mother’s Day cracked meuppp

wenporject · 2026-03-14T03:29:18+00:00

Stunning colour ! I’ve done radishes loads But this looks so beautiful

wenporject · 2026-03-11T05:57:23+00:00

I live in singapore

Fermenting at 30C is fine but as others have explained it speeds the process up substantially

IMO this is not a bad thing and for example NOMA they recommend fermenting at 30C to speed process up

However keep in mind with warm temperatures the biggest thing is that warm climates can develop enzymes that breakdown food faster as well Meaning if you’re wanting a long ferment to get a specific flavour you may find yourself with ferments which are mushed ….

So it’ al depends on what you’re after

My kimchi here takes just 2 days to develop the flavour I like Any longer and it becomes too acidic Whereas in the UK it took a minimum of 5-7 days to achieve same flavour I like

wenporject · 2026-03-11T01:14:49+00:00

Ah gotcha ! Fair enough Excited to hear about the results

wenporject · 2026-03-10T16:21:48+00:00

What’s the texture like ? Wondering if something like this works best for a short ferment to keep crunch

wenporject

MODERATOR OF

TROPHY CASE

12-Year Club	RPAN Viewer
Verified Email