MxRemy

All in all, I think it came out really well! The finished kōji had this incredible, indescribable taste/smell. Maybe kind of, flowers and mangos and peaches? I used it to make a ton of miso.

I used Modernist Pantry kōji kin and organic basmati white rice, and a makeshift immersion circulator/floating water bath incubator thingy. The rice was steamed in unbleached muslin cloth until just a little undercooked, then the same cloth was used to line a metal tray. The rice was spread into hills and valleys, covered with more muslin, then tented with some aluminum foil over the whole thing. The foil was mostly to keep condensation from dripping off the roof of the incubator onto the muslin cloth.

I put it in the incubator with the circulator st to 90 F.I stirred it at 12 hours and again at 24. It got appropriately matted, and for the most part it wasn't too wet. However, there were a few spots where I think it was getting on towards sporulation already, as you can see here:

Could have been some extra humidity collecting in those darker spots? The tinfoil tent kept the incubator condensation from dripping on it, but I guess nothing prevented the tinfoil condensation from dripping lol... Anyway, the entire process seemed to go way faster than all the guides lead me to believe. I broke it all up as best I could and put it back in set at 84 F with the lid open for lower humidity. By 24 hours it was maintaining about 97 F on its own.

One of my boyfriends is heathen, so I dual-color 3d printed him a set of Futhorc/Anglo-Saxon runes. Hopefully they're correct, very much not an expert lol... The Wikipedia page made me a little unsure on which symbols should or should not be included. These are made from PHA (polyhydroxyalkanoates), a new-ish thermoplastic that's naturally produced by a variety of bacteria, and breaks down harmlessly in any biome. Then, they were polished in a vibratory tumbler and anointed in black walnut oil infused with white pine, bog Labrador tea, yaupon, and sweetfern. I posted the files elsewhere if anybody wants to print their own!

Or rather salt rising muffins, but still. For those unfamiliar, it's an obscure Appalachian bread. Rather than being risen by the CO2 produced from yeast or baking soda, it's risen by the hydrogen produced by Clostridium perfringens bacteria. This gives it a different texture and a funky/cheesy taste. Still fermented, so I hope it counts for the rules! Crumb shot:

Mine isn't great compared to anything you'd get from Rising Creek Bakery, who literally wrote the book on salt rising bread. As you can see, mine came out pretty dense, but that's definitely not because of the kind of bread it is. I think it's more because of the 100% whole wheat, and my own lack of skill. It took me like 6 tries to even get the starter right lol. But I thought, maybe people have never heard of this and would be interested. I used wheat berries from Castle Valley Mill, which is only a couple hours away from me, and ground them in a hand-crank mill.

I'm a total amateur, but here's what I did:

1. Soak 1.5 lbs beans for 6 hours in water with a little baking soda
2. Change water halfway through
3. Preheat immersion circulator/sous vide chamber to 110 F
4. Pressure steam for 20 minutes
5. Spread into wide flat container
6. Stir old nattō into 1/2 cup water, mix evenly into beans
7. Lay plastic wrap snugly against beans, poke many holes
8. Cover tightly with tin foil, poke a couple holes around edges
9. Poke corded probe thermometer into center from edge
10. Float in immersion circulator chamber for approximately 20 hours

The temperature in the beans generally kept about 2 degrees less than the chamber. I think we want the early fermentation to happen at 108 F and then cool to 100 F, so I tried to keep adjusting it based on that. Anyway, the result was pretty tasty!! The bacteria seem to take well to black-eyed peas. Might have been a little less stringy than "normal", but still delicious!

The USDA's plant database shows something like 50-ish native viola species in Pennsylvania, where I live. As far as I can tell, they're all more or less edible, but what about the flavor? Are there any especially choice species that really stand out? Internet sleuthing doesn't seem to turn up much of anything. So far, I'm getting the vague sense that purple ones generally taste better than yellow or white ones, and that short species might be sweeter than tall species.

This seems like the sort of thing that somebody somewhere must have figured out by now, since violet used to be a pretty popular flavor. The classic liqueur Creme Yvette is very specifically flavored with these obscure Italian Parma violets, which implies that they must taste somehow unique. So what about the rest of them?

This was delicious when it finished. Just pineapple rinds, sugar and wild yeast, mostly. Sorry there's not really much to see here, I just enjoy watching the bubbles go by, and figured others might too.

Also, fingers crossed this video works right! File hosted on a Pixelfed instance, direct-linked to from a PieFed instance, and posted to a Lemmy instance... That's pretty convoluted lol.

This is a little off the beaten track as far as usual foraging posts go, but I had a question. Has anyone tried spinning Eastern Tent Caterpillar webs into a usable thread/yarn? I'm definitely not one of those people who hates them and wants them gone; they're native here and relatively harmless, despite what naysayers would have you believe. However, they sure do make a ton of webs! I'm sure they could probably stand to part with a little here or there right? Like, after they're done with them?

Not sure if it would work, but if it is spinnable, seems like it might be a convenient local source for an ahimsa silk alternative.

!bistitchual@piefed.social
Bistitchual

c/bistitchual is a hobbyist textile community based on the popular subreddit of the same name. All needlecrafts are welcome, but it has a particular focus on:
- Utilizing multiple techniques in the same project (i.e. knitted sweater with tatted trim).
- Techniques too obscure to sustain their own dedicated community (i.e. nalbinding).