f13.net

So, someone on f13 just sent me some jam. I know another person sent me chocolates before. We make a lot of weird shit here. I've sent a number of people uhhhh you know, nicotine laced PG.

ANYWAY. Let's get a catalog of shit people make.

We're all old now, so like. We do old people things. Like make stuff.

(oh and lots of ya'll make beer) (i didn't forget you) (hobby alcoholics)

I make small metal pendants and pins, can't find much enthusiasm for making the Norse Rune ones with all the Alt-Nazi fucktards co-opting them.

I was the chocolates, but you knew that.  That's more or less been on hold due to having kids though the last few years.  

(https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/579224_164353020354749_1071608971_n.jpg?_nc_cat=109&_nc_ht=scontent-sea1-1.xx&oh=c682b7c3d6c713b7993d117c061e3559&oe=5D11E8F0)

Of course I knew that. The point was to share with the class, not with me.

I make alternative process photography prints.
(https://farm8.staticflickr.com/7909/32493918197_c7cd95efeb_b.jpg) (https://flic.kr/p/RvnPNV)
Cyanotype004.jpg (https://flic.kr/p/RvnPNV) by Iain Compton (https://www.flickr.com/photos/requiel/), on Flickr

(https://farm8.staticflickr.com/7909/47375065882_38eaeac6da_b.jpg) (https://flic.kr/p/2fbnAyJ)
Cyanotype003.jpg (https://flic.kr/p/2fbnAyJ) by Iain Compton (https://www.flickr.com/photos/requiel/), on Flickr

(https://farm8.staticflickr.com/7853/47375063052_bf59e9c745_b.jpg) (https://flic.kr/p/2fbnzHW)
Cyanotype002.jpg (https://flic.kr/p/2fbnzHW) by Iain Compton (https://www.flickr.com/photos/requiel/), on Flickr

I wouldn't call it "artisanal" but i design t-shirts for Amazon, if you need almost anything put on a shirt/hoodie/sweatshirt i can swing it.

I make art and music. The music has slid a lot since I started drawing, though.

An old piece from 2012. (https://dl.dropbox.com/s/etr6nuu6i4ntf2l/Capricho_A.mp3) My dislike of punching in and overdubs, combined with the perfection required to make a good classical recording, meant this project kinda went nowhere after a few sessions.

My Best of Show from last year:

(https://dl.dropbox.com/s/6hm3zoy8d3ned4z/Lyf_charcoal_matted_sm.jpg)

I bake bread (100% wild sourdough), mostly given away to others so I can stay in practice and keep the culture going without having to eat all the carbs myself.  There's a waitlist on the intranet at work that's about four months long now; every week I pick a morning to do some baking and drop the product off at someone's desk while it's still warm from the oven.  I've shipped a few loaves via Priority Mail (costs about $15) for special occasions and am told they arrive in edible condition.

I can spend about five minutes throwing $2 worth of stuff into a jar and come up with a terrarium that looks better than the ones sold for $50 in bougie boutiques.  Not really impressive IMO but it wows the type of people with $50 to spend on a plant in a jar; I keep thinking I should set up a table at a street fair sometime and see how much money I can make in an afternoon.

I've also at various times produced drawings, paintings, poetry, prose, and songs for people.  Last year I starred in an off-off-off-Broadway musical that I helped write.  Super cringey but I'm proud to have done it.

Oh and I code, but since that's how I earn all my money I don't find much joy in doing it outside of work any more.  Alas.

I write novels and if you motherfuckers didn't already know that, you can see my sig lines.  :why_so_serious:

I'm also recording music on the side (very much on the side because most of what I've done has been 30 second to 1 minute clips for trailers for said books) and learning video production. There will be something to share on those two fronts soon.

Better be careful, that's how SF bread baker Josey Baker (http://www.joseybakerbread.com/about) got his start :awesome_for_real: Or maybe that is your post-tech career plan in which case keep at it!

Lemoncello and other infusions/bitters/etc. No actual distilling yet though.

!!

Last week a coworker gave me a couple of bottles of really nice homebrewed kolsch in trade for the bread I'd baked for her the previous week.  IT BEGINS.

Its hella easy it just takes some patience.

All you do is add cirtus peels and other flavors that you like into a sealed jar full of 190 proof liquor

Wait like 2 weeks to 2 months. And then add sugar and water to taste and potency. Sometimes you might want to add some juice (grapefruit peels dont have as much oomph of orange or lemon and so you might want to add juice at the end to bring it to the right flavor profile)

Only thing to really note is that when peeling the citrus you need to avoid as much pith as possible as that is all bitter and has none of the oils you want.

I was making chinese 5-spice bitters once, and my wife grabbed it out of the fridge thinking it was the batch of Old Fashioneds I sometimes keep there.  How she didn’t notice all the bits floating in it I don’t know, but she poured her dad a glass.

He said it tasted funny, but the old alcoholic drank it anyway  :awesome_for_real:

What a hero.

I create art, usually abstracts in watercolor and ink.  Anything I've posted either here or on FB/Instagram is available for sale, as Polysorbate found out.  Just make an offer.  I'm also planning on expanding that to acrylics this year though, just to see how that would work out since I can use large canvases instead of worrying about how to mount paper.

(https://i.imgur.com/g9Rwz8x.jpg)

I also write fanfic when inspired, but haven't finished anything lately.  Maybe I'll get back to that soon.

Totally worth it, too!

I make, uh, holes in the ground.  Hard to ship.

I made the jam that I sent to Schild after a bumper crop of ghost chilies.  Global warming has some side benefits, as those plants yielded peppers for damn near 4 straight months.  This year I'm going to do 3 or 4 varieties of scotch bonnet and make some fresh jerk marinades for the summer.  Also purple jalapenos, because jalapenos are the Toyota Camry's of spices and marinades.

I've been super into gardening since I actually have space for it now, but I only ever grow stuff that you can't find in the store.  Purple corn, bright red kales, garlic and mustard crossed romaine lettuces, plus fruit like passion fruit and blackberries.  Last year I started 3 Cabernet grape vines but it'll be a few years before they yield something measurable.

This year I'm going to grow some hops vines, and a few batches of barley so we can do some brewing towards the end of the summer.  I may even do a few tobacco plants just to see how they grow and what they look like.

JERK MARINADES
SCOTCH BONNETS

MY JAM, so to speak

Hops are super easy to grow, just keep them watered (they grow fast).  I grow mine in large tubs because they’re also kind of invasive.  I grow my horseradish, mint, or anything else that spreads the same way.

I’m growing as many Shishito peppers as I can squeeze into the garden this year.  :heart:

We're planting pumpkins and hops this spring, and planning on collecting up the pawpaw fruits this year instead of just letting the squirrels eat them all. Dunno what I'll do with them, maybe jam.

I do beef jerky (lol) and art on occasion.  I do lots of cooking but aside from jerky and cookies, most of it won't survive transit either due to package-handling ape abuse or time.  I also occasionally cut vinyl transfer decals.

I brew beer.  I've put enough effort into it (as well as money into equipment) I feel pretty good about my output now.  Every now and again something goes wrong and I get a shitty batch that tastes like home brew, but I have a few recipes now that I feel are better than many things I've gotten in commercial brew pubs.  Also, I have actually sold kegs to bars locally here in Laos and have heard lots of compliments from unsuspecting patrons of said bars, so that makes you feel nice.  I'll post pictures of my lastest efforts once they are ready within the next week or two.
How does one go about making chili jam?  I'm aware of the process/ingredients for fruit jam, but I imagine this is a bit different.  Now I'm tempted to see if I can make some out of the local chilies in Laos/Burma, as I know many people who would dig that.

I am jealous of you people and all of your talents.  In theory, anyway.  Funny how that sort of thing manifests in people, or not as the case may be.  I literally possess no talents of these kinds, nor any ambitions for them (perhaps it's more the latter). I mean, in theory I would like to be able to brew my own beer and whatnot, but in practice I am overly logical about such things and will just leave the beer making to those who are already experts at it and just buy it from them instead.  Same with art and marmalades, I guess.

I don't believe in talent, only focused study and disciplined practice.

That's part of it, but there is no doubt that talent is a real thing.  It just means you are innately better at something than average, maybe even way better.  I have a few of my own, none of which manifest as this kind of "artisanal" production.

Well yes, that's the thing.  None of us have a 'talent' for this stuff (except maybe IanC/Rhyssa/Sky, since it really does seem to take certain sorts of brains to do Art well).  We are literally doing the same shit illiterate peasants did for centuries, and just slowing teaching ourselves how to do it correctly.  None of this stuff is hard, just time consuming.  It's just a matter of if you are motivated towards having a hobby outside of standard entertainment options, such as TV and Gaming.  It is way easier and cheaper to just go buy beer, but I enjoy the time I put into crafting recipes and standing over a big boiling pot of wort as I try new techniques and methods I've read about.  And of course also enjoy the final product.  It's just a hobby for fun (And anybody who is thinking of going into home brew absolutely needs to approach it that way.  Too many people start with the thought that they are going to make something on par with their favorite German Marzen right off the bat, and that just impossible.  It is not easy or cheaper than just buying and drinking.  You have to enjoy the process).

This. The first time Joe Satriani picked up a guitar, he sucked as much as I do. The difference is that he applied himself as hard as he possibly could to being good at it and got some top-level coaching. Is he talented? Sure, but anyone can be 80% as good as he is with 100% of the same effort. Getting to the 'I don't suck anymore part' is just time invested. Getting to be actually good requires advanced training and personal insights, but anyone can do the first part no matter what.

Somebody asked me the other day after hearing about my bread hobby "so how did you learn how to make bread?" and I said "it seemed like a cool thing to know how to do so I read up a little bit on how to do it and started doing it regularly, and after about a year I didn't suck at it any more".  I wrote up a whole doc on my baking "process" to show how low-effort it is after having people ask me stuff like "so do you have to measure everything exactly and feed your starter on a schedule" (answer: I pretty much eyeball all my measurements and adjust based on how the dough feels, and starter can hibernate in the fridge for months with no ill effects) because they have this idea that baking is some kind of secret priesthood that they could never be initiated into.  It's only hard if you hold yourself to an unrealistic standard of having it come out perfect on the first try.

I'm pretty sure everything is like that.  Everything I've ever learned (other than the stuff I was forced to learn for school or work) started with me thinking "it'd be neat to know how to do that" and then making the time to do it until I didn't suck at it.  If you aren't self-motivated enough to make that time on your own, that's why schools exist.

I too, make my own limoncello on occasion. Also various infusions of spirits. (Wasabi root vodka, bacon-infused bourbon, etc...)

Mind sending that doc my way?  I’ll need something to put the chili jam on.   :awesome_for_real:

Copied it off the intranet, I think this should be publicly viewable: https://paper.dropbox.com/doc/Sourdough-Tips-and-Resources-OI8CllwYHrHuu6kepSTCY

Mead?  Our last batch of mead didn't come out very good, but I have some from years ago that's pretty awesome with blackberries.

Instructions unclear -- stuck dutch oven upside down in oven. :awesome_for_real:

This orientation does work if you are using a bread baking cloche (https://cdn.shopify.com/s/files/1/2961/4672/products/Bread-Cloche-Burgundy_1024x1024@2x.jpg), though. Otherwise you need to very carefully drop the bread into the pot, score, and then cover with lid.

Another option is to use something like a pizza steel, drop the bread onto that and then cover with any over-proof pot that will fit.

Edit: orientation added

Sounds like you did it right!  First item listed under "Recommended Equipment": http://shop.lodgemfg.com/dutch-ovens/5-quart-cast-iron-double-dutch-oven.asp

Ah ha! Now it makes sense! I didn't follow the link, I assumed it was a normal dutch oven with knobby lid.

The Tartine bread book turned me on to those things and they're fucking key.  The bread cloche thing looks like a similar concept.

Arg, wish I had remembered to check this thread last night.  Dropbox is blocked on State Department networks.  Thanks though, looking forward to reading tonight!

Sourdough bread is one of those things from back home in California I always find myself deeply missing while abroad (along with legit burritos), as its impossible to find outside of certain parts of the US.  It was a nice treat to be in Ethiopia recently and eat my weight in Injera, but I'm told its actually quite hard to make.  Need to find some sourdough starter stuff I can pack with me to Rangoon while I'm back in SF on home leave in June.

You can make a sourdough starter with just water and flour. Just takes some time and feeding (of flour and water) to get it where it needs to be.

Note: scratch made sourdough waffles are amazing

Actually, I'm an idiot and remembered I can just open it on my smart phone and email to myself.   :why_so_serious:

Good info, thanks!  So with the starter, once you've grown it up to the point to start making bread with, you just use the whole jar at the start of the day.  Then after letting it sit, at the end of the day, refill the jar from the new mixture and put away till next use?  No other feeding or anything required in between?  What size of jar do you use to hold your starter amount?

Yup, that's it -- the "feeding" is just part of the regular baking process.  I'm annoyed when people talk about "feeding" their starter and then getting rid of the "discard," because why the fuck do you have a sourdough culture if you're just going to spend your time literally throwing it in the garbage instead of using it to bake with?

I keep the starter in a glass thing with a rubber lid that holds about a cup worth.  Don't use something with a screw-on lid or the fermentation might explode it.

If you're leaving it at room temperature, you need to be baking pretty regularly, but at fridge temperatures it goes into hibernation.  I've found that it's fine for at least a couple of months on its own like that, but once I forgot about my starter for the better part of a year and it got taken over by mold.  :(

Yeah, that always threw me off as well when reading up on this.  "Is it poison?  Will I die if I don't keep throwing half the starter away constantly?"

So you just use a cup of starter with the ratio's you mentioned in your guide.  Got it.  After I refill the starter jar, could I hypothetically use it again the next day, or does it need to sit for awhile to re-ferment?

This was a dangerous thing to see while on a diet, as by the end of the week I'm starving and food obsessed.  I've just ordered a shit ton of stuff off of Amazon to start doing this.   :awesome_for_real:

It's basically on pause while it's in the fridge.  That's why the first step in the recipe is to get it out of the fridge, "feed" it, and then let it sit out at room temperature all day -- that lets it wake up and grow its numbers to nom up all the tasty flour you just added to it.  By the end of the day you have a full bowl of starter (it should be all bubbly and have that nice smell of active fermentation).  You can definitely use it again the next day, or you could just divide and feed it overnight to have a larger batch of starter the next morning to do more baking with.

It's made just like any other fruit preserves, with a few key changes:

1) Approximately 25% less sugar
2) About half the normal pectin

You want less sugar because the sweetness ends up fighting with the spice, however they do pair together well.  You want less pectin because you don't want it to set up solid like a traditional jelly, it needs to be spreadable to be used as a marinade for chicken, or to spread on toast + cheese, etc.

One other trick: capsasin is soluble in alcohol, so soaking the chilis in a favorite neutral liqueur and then flash boiling it off prior to adding the sugar/vinegar works really well.  A few years ago I made a habanero + tart apple + Jack Daniels spread which was pretty awesome and paired well with sweet barbeque dishes.

I also seasonally make poached duck eggs on toast for breakfast. Fuck avocado toast. Eggs still warm from duck butts are godlike.

Oh, you weren't so specific in discord.

The egg goes on the avocado, ya amateur.

Yeah, people making fun of avocado toast either ain't had any done right or are just yelling at the kids to get off their lawn.

Boiled egg, avocado, black pepper on honey oat is my favorite.

I have to assume when I see people dissing avocados that they just can't get edible avocadoes where they are.  Most of the US is a produce wasteland.

I just eat the avocado without the toast. Getting up in arms about something like that is weird, but we live in interesting times.

unless you're doing a mexican thing, avocado is objectively better on toast. Get you some good za'atar, a decent olive oil a touch of salt and you're off to the races.

I do not like avocados. Alligator pears are the devils testicle fruits.

(https://cdn-static.denofgeek.com/sites/denofgeek/files/styles/main_wide/public/images/306529.jpg?itok=FA0aQsqs)

the fuck is this

What the fuck is this, indeed. Avocados are not food. They are the single most disgusting "edible" substance ever, and I include fermented shark meat and pickled sheep brains in that scale. Nobody with any actual sense of taste could eat in the presence of those repulsive berries any more than they would eat in an outhouse.

Texture, appearance, odor, color, even the surface of these vile sacks of pre-vomit screams "inedible!" Put it on toast, and you have ruined perfectly good bread.

--Dave

See, posts like these should be a more bannable offense than ones supporting the alt-right or something.

WTF DAVE

Change my mind.

Dave lived in Texas, he had access to good avocado. He did not, however, have access to good taste.

To be fair, avocados are a bit strange, so one might not appreciate them immediately.  For me, I kinda thought they were gross the first time I tried them.  I also thought guac was kinda gross.  It looks strange, has an odd texture.  I got past that, and learned to love guacamole.  Could eat it by the spoonful.  As such, I learned to love avacados as well.  But it took a few attempts.  And it doesn't help that it can be tough to get good ones, or even adequately ripe ones (that aren't also turning bad)

Avacado on toast.....never heard of that before.  Is it exactly what it sounds like?

what the fuck is happening in this thread

Same as any other thread around here - starts off strong and on topic, then veers into strangeness showing us how the avocado unbelievers live among us, undetected.  We should shun them.

Honeycrisp avocados are the best Joker since Brie Larson wrote the Black Company.

Jesus. I had no idea about some of you guys...

Fun fact, my early little restaurant opened in west Georgia in the mid nineties effectively introduced avocados to the general public here as an ingredient not smashed into guacamole. Took a little learning curve to get folks used to em, but now people ask for extra as often as not.

Plus of course now they are not really considered exotic. You're welcome West Georgia.

 :Love_Letters:

You're a chef? or?

Yes it is, though usually for the simplest version salt and pepper are added as well.

Ideally a squeeze of lemon too IMO -- adds a nice tart flavor counterpoint and helps keep the avocado from going brown.

Avocado toast recipe published in the SF Chronicle about a hundred years ago:

(https://i.imgur.com/eiwEIYK.jpg)

(good) Zaatar and olive oil.

Good to know SF has been filled with Millennials for over a century.

I'm a good cook (I think at least), but not trained as a chef.

Restaurateur, as in open and run.

I like to be in a business where I can eat the mistakes.

So did you drop out of vet school?

tell me more

link to restaurant site?

Wheat toast. Sliced avocado. Burrata cheese. Cracked black pepper. Dash of kosher salt. Light drizzle of virgin olive oil and a splash of lemon juice (optional).You're welcome.

anything -> burrata

yeah, obviously

The avocado is overkill at that point. Just make bruschetta with burrata instead.

sure

but it's still good

it doesn't even border healthy, but it is good

Brushetta usually has the vile raw tomato. Avocado is a much better accompaniment.

The vile raw tomato.  I am trying to figure out if you are just talking about regular tomatos.  Because if you are, you need to unsay it.

I hate the taste of uncooked tomatoes. I can deal with them if  they are incorporated intp a sauce like marinara but just can't stand them otherwise.

Someone who hates tomatoes probably isn't the best person to promote how good avocado toast is.

I'm not even a huge fan of uncooked tomatoes but my wife makes some bruschetta that is to die for, and I fucking love it. I can't imagine not wanting to eat the tomatoes on it.

I do not like raw tomatoes, except on brushchetta.  Where it is amazing.  I actually crave the flavor of those tomatoes on bruschetta.

Anyways Ab, with or without the tomatoes, you basically just described Guacamole toast.  Which is great, because Guacamole makes everything better, but lets call a spade a spade. 

what kind of wack ass guacamole are you eating

And ya'll need better tomatoes. I spend a good chunk of harvest season gorging on caprese. So much that I was contemplating making small batch mozz (esp now that our local cheesery is out of business, used to be able to go to the back door and get a bagfull for a couple bucks).

Interesting to see lemon as the citrus, I've always done lime with avocado.

No, but I did work once as a young man as "sanitation" for an industrial bakery warehouse.

Oh god the amount of damaged goods I had to "dispose" of. I still can't look at a French Twirl without shuddering.


Schild, sent you a link. We're basically a sandwich/salad/pizza joint, but we do crap like make our own bread, use fresh ingredients, and cater to specialty diets as much as we can (varied vegetarian and gluten free options), and use weird stuff like "avocados" and "sprouts" in our sandwiches. At the time we opened it was pretty much BBQ, meat and three, food trough or fast food chains around here. I am actually happy to say that now we have a bit of competition and this little town has some pretty neat other indy restaurants too.

Several years before avocado toast became A Thing, I encountered it on the bar menu at the Comstock Saloon (which specializes in old-timey Barbary Coast-era fare) as "Alligator Toast".  Now that it's gotten trendy among the youngsters they no longer serve it.   :awesome_for_real:

Raw tomatoes are fine if you toss 'em in some salt and pepper and olive oil.

Hell, almost anything is good if you toss it in the right combo of salt and pepper and olive oil.

Wut?  Guac doesn't have cheese.  It also usually has some combination of onions, cilantro, tomatoes, and jalapenos. 

I can tolerate them as part of good brushetta, especially if it has balsamic on it.  I can also deal with them in a good pico de gallo if the ratio is right.  Otherwise it is legitimately the one food I just can't stand for some reason.

Most commercially grown tomatoes here in the US taste horrible and have horrible texture. Even the locally grown and in season farmers market stuff here in California are hit and miss. So it's not that surprising many people don't like the taste of raw tomatoes. There are a few ways to "hack" your raw tomatoes, though, to make them taste better for things that use chopped tomatoes like bruschetta such as:

* Use thin-skinned cherry tomatoes (I like the Sun Gold variety) instead of the larger "beefsteak"-style tomatoes as they generally have more flavor.

* Whatever tomatoes you are using chop them up (cherry tomatoes half or quarter them depending on their size), put them in a colander, liberally salt them and stir to distribute the salt and let them drain. The salt not only seasons the tomatoes but will also draw out a lot of water from the tomatoes increasing the flavor of the flesh. If tossing that liquid away bothers you you can use it to coat your toasted bread similar to how you would rub a tomato into the bread.

* Add some sugar or better yet good balsamic vinegar to the tomatoes.

Balsamic, oil, and salt can make mediocre tomatoes taste a lot more tomato-y.  It's probably why folks who otherwise dislike them don't mind them on bruschetta.

So good. But you need good oil too.

Growing up and living in an Italian community: the best commercial tomatoes are plum tomatoes. Cherry are too much skin:flesh and to me barely taste like tomatoes. Plums have a nice amount of flesh, not much pulp. Around here you're a heretic if you're not using San Marzanos. I double down on those in the garden, and then just a random variety of stuff that does well in my soil (my tomato plants usually get massive, even with our short growing season).

I usually grow from a local greenhouse starter, but I'm thinking of going from seeds at some point (probably when I retire and have more time). The purple/green ones in the 'heirloom' bin have a really nice savory flavor and the greenhouse doesn't start any of those.

Balsamic is pretty much a scam. Here's ATK's take on the topic:


As far as olive oil, our local company just got voted best flavor, I think it was the light green fruity. Olive oil has gotten so snooty. Traditionally I've used the Spanish stuff (don't tell the Italians). For caprese or other raw applications, I use the green fruity stuff. For everything else, the Spanish non-virgin.

But you know I live in West Ga.

Food is fuel. Avocados are great. They lack anything that could offend and provide great fuel.

Half of my tomato crop is Early Girls, and most of them get turned into spaghetti sauce.  With balsamic included, since that seems to be the topic of the day  :awesome_for_real:

Oh good. Somebody I can complain with about the goddamn pollen for the last three weeks.

Ignoring the fact that that Test Kitchen quote pretty much says that there are horses for courses and that supermarket balsamic is fine for certain things (I'm not putting dollar+ a ml DOP imported balsamic vinegar in bruschetta), the cognitive dissonance there is adorable. Why is snoot good for vinegar and not olive oil!?
California olive ranch is a good, serviceable non-mafia-racket adulterated oil that doesn't really cost that much more that'll get you through 90% of your olive oil needs.

California Olive Ranch is like the Conagra of US olive oil production with a heavily industrialized farming setup and who spent a lot of time and money decrying the "blended" Italian oil business practice of mixing oils from lots of different countries while calling the oil "Made in Italy" and is now doing the exact same thing themselves.

https://www.oliveoiltimes.com/olive-oil-business/north-america/crafted-in-california-makes-its-debut/66019

just go to a whole foods bulk section for everyday olive oil

finding good olive oil and balsamic is easy - set a price mentally, double it, buy that

Balsamic - given most of us aren't eating straight olive oil - has a lot more variance anyway. Whole Foods bulk is serviceable for this as well though.

Incidentally, Lucero is closing up shop because it’s parent corporation is a paper mill company thats core business got devastated by all the wild fires in California, so they are liquidating assets to save the core business.  They are selling all their stock at 50% off.  Ordered over $200 of oil and balsamic vinegar last week to have ready when I pick up stuff during home leave to have shipped to Myanmar.

Why justdave, that's the nicest thing you've ever said to me.  :drillf:

This is one of the strangest threads we've ever had.

.....actually, it is! I think I'm appreciating your artistic side.

Baking Bread 2 Crush... it all comes full circle.  :drill:

it wasn't meant to be like this

I mean, you had to see it coming.

The common arts amongst us are snark, pedantry, and minutiae. The rest is just pretense to exercise them.

nah, i couldn't have predicted terrible food takes in this thread

I will not be chastised by an Austinite whole foods shopper.  :why_so_serious:

EDIT: Though, I agree that avocado-haters need to go up on spikes.