Get off my lawn!

  • 0 Posts
  • 34 Comments
Joined 1 year ago
cake
Cake day: June 21st, 2023

help-circle
  • Excuse me for reacting this late.

    Taking out enemies with cameras, gadgets and traps in an open world is pretty nice. Gameplay a bit different in every game.

    The story in the first one, wasn’t that interesting to me and a lot of reviewers talked about how wooden Aiden Pierces personality was. Also suicidal killer cop cars that will run over everyone and everything to get to you, hehe.

    Second game is different in story and setting (San Francisco), mechanics and controls slightly different. I liked it, but again not for the story, same with the third, where everyone talks in street slang bruv…but the open world, stealth, drones, puzzles and hacking made me sink 60 hours into that game. Haven’t played the DLC for Legion, one can play Aiden Pierce, but I am not sure it is worth the price, even at discount.













    1. I half them, leave the stems on and seeds in.
    2. I use lombok, birds eye, madame jeanette, scotch bonnet, jalapenos, anything I can get my hands on really, all peppers are best.
    3. Fresh ones, dont use ripe, old or frozen, ripe is a gamble, old will get mold and frozen will be sterile. You can add frozen peppers with the fresh ones but you need fresh ingredients to start lacto fermentation.
    4. lacto bacteria, it is everywhere all around you, even on your face. You do need a sterile jar and the enviromental influences kept to a minimal.


  • Woops.

    Basically. Bunch of peppers, put them in a clean jar, fill with water with 6 procent of salt, so 1 liter water + 60 grams of salt. You can vary from 3 to 10 procent. Make sure the peppers are under the brine, so they don’t come in contact with air. Turn lid every day to let CO2 escape and close again, don’t take the lid off the jar. After a week you already have a nice fermented hot sauce if the jar is in a warm place, but you can ferment way longer. I like 2 to 3 weeks. Blender or a stick blender the peppers with some of the brine. You can use the left over brine to marinate meat, make other sauces or gravies, salad dressing and so on.

    I like to add onions, lots of garlic and herbs like thai basil too in the fermenting process.