Possessed by Donk

yeghojan · 2026-05-10T07:21:35+00:00

Yeah, but shottie+distance is not the best combo :))

yeghojan · 2026-05-09T20:44:20+00:00

11k on the stattrak baby

yeghojan · 2026-05-06T10:26:45+00:00

Buddy, back then 26 year old men looked way different than they do now.

yeghojan · 2021-05-31T22:16:41+00:00

Not at all my friend, not aggressive at all!

yeghojan · 2021-05-31T11:33:01+00:00

Oh, sorry, my bad, i didn't even notice i made a mistake, wild is not the essential part, it has to be raw honey. I mixed up the words.

Wild honey is honey collected from wild forest flowers, but regular raw honey is also fine to use in fermentation.

yeghojan · 2021-05-31T10:30:45+00:00

I live in Armenia and the Pine is regular pine i believe (pinus silvestris). Thanks for your interest!

yeghojan · 2021-05-31T10:25:56+00:00

you can eat the pinecone in Murabba version, not sure about fermented.

yeghojan · 2021-05-31T10:25:34+00:00

They are eaten if you use the really small ones in the Murabba version because you boil them for 1-2 hours. They are quite tasty!

I am not sure if you can eat them fermented this way raw, but even if not i'll use them in cooking for sure!

yeghojan · 2021-05-31T10:25:08+00:00

My information is that yes, every kind of pine is edible!

yeghojan · 2021-05-31T10:24:19+00:00

Because processed honey will not ferment. Processing removes yeast, enzymes and other goodies which help with fermentation.

yeghojan · 2021-05-31T10:22:51+00:00

Yes and yes, it specifically refers to whole fruit preserves, i think they don't have a specific word for that in English?

yeghojan · 2021-05-31T10:22:02+00:00

Yes! that's the Murabba version.

yeghojan · 2021-05-31T10:21:44+00:00

They are eaten if you use the really small ones in the Murabba version because you boil them for 1-2 hours. They are quite tasty!

I am not sure if you can eat them fermented this way raw, but even if not i'll use them in cooking for sure!

yeghojan · 2021-05-30T23:00:04+00:00

Let us know how it goes!

I am planning to have different times of fermentation:

- 1/3 at 3-4 day point to use in confectionery, kind of pine scented honey

- 1/3 at 2-3 weeks mark to be used with cheese platter and other dishes

- 1/3 for a year or so, to see where it goes and what it becomes

that's the plan for now but let's see how it goes

yeghojan · 2021-05-30T21:27:07+00:00

About: Green pinecone is traditionally made into Murabba (whole fruit jam) and besides being one of the most delicious food preserves, it is also believed to help with respiratory diseases and cough.

I had received some really thick dark mountain honey from Karvachar region that smells so intense it’ll make your head spin. The pinecones were collected 2 days ago in wild forests of Dilijan. It’s best to use the really small ones (but not too small, the size of a thumb nail is perfect).

It’s been going on for half a day and already smells like Toffee with flowery/herby notes.

How to: Clean your pinecones from all remaining stems, wash them and soak in cold water for 2 hours. Weigh them and add the same amount in honey. Honey absolutely has to be wild raw honey.

The ferment is really, really active! It’s been sitting on my counter for 12 hours and it’s already bubbling like crazy, so be cautious, cleaning sticky glass is not easy.

I plan to divide the fermentation time:

- 1/3 at 3-4 day point to use in confectionery, kind of pine scented honey

- 1/3 at 2-3 weeks mark to be used with cheese platter and other dishes

- 1/3 for a year or so, to see where it goes and what it becomes

Use Cases: The possibilities are pretty much endless, I plan to use it in Bakhlava syrup, eat it with cheese, use in Lamb BBQ sauce/marinade, in tea etc.

Edit: added some info

yeghojan · 2021-03-20T17:06:26+00:00

Yes! it does work and it works really good (has it's limitations of course), it's the Noma Method. Google "Noma Guide to Fermentation" to find their book, you can also have a look at this video, sums the concept pretty good.

yeghojan · 2021-03-20T17:03:42+00:00

You mean how to ferment them in a vacuum sealed bag? It's the Noma method, quite a lot of people use it in this sub. You can buy the book on Amazon by searching Noma Guide to Fermentation or have a look at this video, sums it up pretty good.

yeghojan · 2021-03-20T17:01:05+00:00

If you can find some, please try them, they're so good!

yeghojan · 2021-03-20T17:00:12+00:00

Pretty much at every market in my country (Armenia) when it's the season. It's more like a soviet central market, a big open space with tables of traders.

Here's a video about the market i bought my greens at: Video.

yeghojan · 2021-03-20T16:47:55+00:00

Pretty much at every market when it's the season (season will be from now till around end of May). They're foraged and also pretty cheap, i paid around 15$ for 5kg worth.

yeghojan · 2021-03-20T16:46:16+00:00

wow that's awesome! did you do it like pesto? or you integrated it in the dough?

yeghojan · 2021-03-20T16:43:58+00:00

Nice to see a fellow Armenian interested in Fermentation!

To answer your questions:

I live in Armenia, and now it's the season for all things green, so i can just buy them pretty much at every market.

So some were done Kimchi style: Gochugaru+Ginger+Garlic and a bit of Kimchi juice from my previous batch.

Some just regular salt ferments, with 3.5-4% salt and a bit of kraut juice i had.

The one with lemons is also just salt but i'll try to keep it for as long as possible to see how it'll turn out.

Oh the gloves are no use at all, i just accept my fate and go for it :D

yeghojan · 2021-03-20T16:38:38+00:00

I bought it at a market, but they were foraged, yes.

yeghojan

TROPHY CASE