ZoomeristLeninist [it/its, they/them]

damn that’s a long ferment! sounds really good tho! i just did my first batch with habaneros, serranos, garlic, onion, carrots, and a few spices. i did a 3 month ferment and it came out really good.

im thinking abt making a new batch and fermenting for a year. how different is the flavor with longer ferments?

milei’s dead dog giving him horrible economic advice from beyond the grave:

how do you tell someone is a carnist? they defend animal cruelty

dont show this to george rr martin lol

oh, and im zhzhzh