Anthony
@anthony.luckypaper.co
Occasional artist, constant learner, avid home cook, software developer and designer, Magic the Gathering enthusiast, co-host of Lucky Paper Radio, increasingly pickled
It's been interesting watching it slowly transform over the last month.
November 24, 2025 at 6:13 PM
It's been interesting watching it slowly transform over the last month.
After a month incubating, I finished and pressed "chicken garum." It's funky and chicken-y and very reminiscent of soy sauce. I'm excited to experiment with it.
Following the Noma guide barley koji and roasted chicken with water and salt were held at 140ºF for a month.
Following the Noma guide barley koji and roasted chicken with water and salt were held at 140ºF for a month.
November 24, 2025 at 6:06 PM
After a month incubating, I finished and pressed "chicken garum." It's funky and chicken-y and very reminiscent of soy sauce. I'm excited to experiment with it.
Following the Noma guide barley koji and roasted chicken with water and salt were held at 140ºF for a month.
Following the Noma guide barley koji and roasted chicken with water and salt were held at 140ºF for a month.
Exactly one year ago I started this jar of garlic misozuke from a recipe in Flavorama. Gonna blame Arielle Johnson for this fermentation rabbit hole I've fallen in.
October 31, 2025 at 8:01 PM
Exactly one year ago I started this jar of garlic misozuke from a recipe in Flavorama. Gonna blame Arielle Johnson for this fermentation rabbit hole I've fallen in.
After about three months fermenting I strained and pressed this rice wine. It's interesting. Boozy and funky. Reminds me most of Koream makgeolli. But I'll just call it "Baltimore home style rice wine." Can't be more than one weirdo in this city growing koji in their basement so probably accurate?
October 31, 2025 at 12:44 PM
After about three months fermenting I strained and pressed this rice wine. It's interesting. Boozy and funky. Reminds me most of Koream makgeolli. But I'll just call it "Baltimore home style rice wine." Can't be more than one weirdo in this city growing koji in their basement so probably accurate?
Checking in on my first batches of miso I started about six months ago. Calling this a success! I'm going to give them some more time but confident about starting some more, and bigger batches so I can share.
October 27, 2025 at 4:16 PM
Checking in on my first batches of miso I started about six months ago. Calling this a success! I'm going to give them some more time but confident about starting some more, and bigger batches so I can share.
Starting my most intense fermentation project so far. I'm only a little bit nervous, but my DIY fermentation chamber is running smoothly and koji growing for "chicken garum" went great. Will check back in a month!
October 24, 2025 at 3:02 PM
Starting my most intense fermentation project so far. I'm only a little bit nervous, but my DIY fermentation chamber is running smoothly and koji growing for "chicken garum" went great. Will check back in a month!
workflowy.com/s/0cd73fda-5...
They're a little more earthy and mustardy than radishes but in the same ball park.
They're a little more earthy and mustardy than radishes but in the same ball park.
October 7, 2025 at 2:11 AM
workflowy.com/s/0cd73fda-5...
They're a little more earthy and mustardy than radishes but in the same ball park.
They're a little more earthy and mustardy than radishes but in the same ball park.
Been too long since I made a good bowl of ramen: home made noodles, pork, bamboo shoots, and a couple come made pickles - soy mushrooms, zucchini, and turnips. The pickles are a nice bright contrast to a rich dish.
October 6, 2025 at 3:21 PM
Been too long since I made a good bowl of ramen: home made noodles, pork, bamboo shoots, and a couple come made pickles - soy mushrooms, zucchini, and turnips. The pickles are a nice bright contrast to a rich dish.
A full kilo of freshly made pasta went into the lasagna which I rolled out in one extremely long sheet before cutting it to size. It was pretty satisfying.
September 22, 2025 at 8:38 PM
A full kilo of freshly made pasta went into the lasagna which I rolled out in one extremely long sheet before cutting it to size. It was pretty satisfying.
Doing some big cooking projects this last week: carrot cake which came out looking pretty tidy, steamed buns with two fillings as a snack for the cube crew, and an enormous lasagna and snack situation.
September 22, 2025 at 8:36 PM
Doing some big cooking projects this last week: carrot cake which came out looking pretty tidy, steamed buns with two fillings as a snack for the cube crew, and an enormous lasagna and snack situation.
Had such a blast at Capital Cube Championships this year, and I'm so excited to add this shiny Top 8 pin to my collection! This is how you bait me into playing three drafts in 1 day.
My decks from The Depleted Lands, Tresserhorn Gardens, and Compost Cube.
My decks from The Depleted Lands, Tresserhorn Gardens, and Compost Cube.
September 22, 2025 at 8:13 PM
Had such a blast at Capital Cube Championships this year, and I'm so excited to add this shiny Top 8 pin to my collection! This is how you bait me into playing three drafts in 1 day.
My decks from The Depleted Lands, Tresserhorn Gardens, and Compost Cube.
My decks from The Depleted Lands, Tresserhorn Gardens, and Compost Cube.
Had a great time talking about Cube on Untapped Libraries. I feel like I can get in the weeds with fellow cube heads sometimes and it was refreshing to step back and talk about my favorite way to play Magic in a broader way.
untappedlibraries.com/episode-009-...
@untappedlibraries.bsky.social
untappedlibraries.com/episode-009-...
@untappedlibraries.bsky.social
September 17, 2025 at 8:48 PM
Had a great time talking about Cube on Untapped Libraries. I feel like I can get in the weeds with fellow cube heads sometimes and it was refreshing to step back and talk about my favorite way to play Magic in a broader way.
untappedlibraries.com/episode-009-...
@untappedlibraries.bsky.social
untappedlibraries.com/episode-009-...
@untappedlibraries.bsky.social
Bo ssam, momofuku style. Finally getting some results from the fermentation station, making a pumpkin seed miso sauce and home made kimchi
September 8, 2025 at 4:21 PM
Bo ssam, momofuku style. Finally getting some results from the fermentation station, making a pumpkin seed miso sauce and home made kimchi
The fermentation will continue until morale improves.
Doing some tasting, mixing, and cleaning. Mostly things are coming along well! The misos started back in May are developing particularly well. I'm learning a lot.
Doing some tasting, mixing, and cleaning. Mostly things are coming along well! The misos started back in May are developing particularly well. I'm learning a lot.
August 15, 2025 at 9:27 PM
The fermentation will continue until morale improves.
Doing some tasting, mixing, and cleaning. Mostly things are coming along well! The misos started back in May are developing particularly well. I'm learning a lot.
Doing some tasting, mixing, and cleaning. Mostly things are coming along well! The misos started back in May are developing particularly well. I'm learning a lot.
Experimenting with trying to make a rice wine. First koji was cultured on rice, then mixed with more cooked rice and water, held in a hot water bath for a day to sweeten. Finally inoculated with yeast and airlocked
At the least hopefully I'll make some rice vinegar and have lees for pickle projects
At the least hopefully I'll make some rice vinegar and have lees for pickle projects
August 4, 2025 at 6:15 PM
Experimenting with trying to make a rice wine. First koji was cultured on rice, then mixed with more cooked rice and water, held in a hot water bath for a day to sweeten. Finally inoculated with yeast and airlocked
At the least hopefully I'll make some rice vinegar and have lees for pickle projects
At the least hopefully I'll make some rice vinegar and have lees for pickle projects
Started my second batch of shoyu, using yellow peas and oats as an experiment. It's interesting to see side by side with the batch started over a month ago which is well on its way.
July 31, 2025 at 3:27 PM
Started my second batch of shoyu, using yellow peas and oats as an experiment. It's interesting to see side by side with the batch started over a month ago which is well on its way.
Made some pretty good pork chops for dinner last night, along with some sourdough. Best part was the quick sauce from deglazing the garlic, herb, and butter baste with rice wine.
July 31, 2025 at 2:47 PM
Made some pretty good pork chops for dinner last night, along with some sourdough. Best part was the quick sauce from deglazing the garlic, herb, and butter baste with rice wine.
Highlights from INW Cube Fest 2025: stones and stone soup
July 25, 2025 at 1:35 PM
Highlights from INW Cube Fest 2025: stones and stone soup
Spent a long weekend in a cabin with 7 friends drafting 8 cubes. My cube highlight was drafting this brutal control deck, getting another 3-0 in 100 Ornithopters, and winning this sick trophy pin, hand-made by @andy.luckypaper.co
July 16, 2025 at 1:19 PM
Spent a long weekend in a cabin with 7 friends drafting 8 cubes. My cube highlight was drafting this brutal control deck, getting another 3-0 in 100 Ornithopters, and winning this sick trophy pin, hand-made by @andy.luckypaper.co
Getting ready for a four day Magic excursion. I'm bringing the magic of microbes.
Also a Cube, that's kind of obligatory.
Also a Cube, that's kind of obligatory.
July 8, 2025 at 5:57 PM
Getting ready for a four day Magic excursion. I'm bringing the magic of microbes.
Also a Cube, that's kind of obligatory.
Also a Cube, that's kind of obligatory.
I think about this plant a lot. Expect a future episode of Magic Doesn't Exist!
July 8, 2025 at 5:07 PM
I think about this plant a lot. Expect a future episode of Magic Doesn't Exist!
Adding veggie spring rolls to my list of go-to's to bring to a party. They're easy to make and eat, tasty, fit most diets, and boy do I love just julienning a big pile of vegetables.
July 8, 2025 at 2:49 PM
Adding veggie spring rolls to my list of go-to's to bring to a party. They're easy to make and eat, tasty, fit most diets, and boy do I love just julienning a big pile of vegetables.
This weekend's fermentation project was a little extreme: steak cultured with koji. It was a good steak, but not as revelatory as the recipe implied. It looked and felt insane. The hit of the night was shio koji marinated chicken which burned almost instantly but still tasted great.
July 7, 2025 at 1:11 PM
This weekend's fermentation project was a little extreme: steak cultured with koji. It was a good steak, but not as revelatory as the recipe implied. It looked and felt insane. The hit of the night was shio koji marinated chicken which burned almost instantly but still tasted great.
Feeling a mediterraneanish mood coming on. Roasted carrots and turnips with a bright green herby sauce, roast chicken, and my first couple tomatoes of the season.
July 3, 2025 at 4:27 PM
Feeling a mediterraneanish mood coming on. Roasted carrots and turnips with a bright green herby sauce, roast chicken, and my first couple tomatoes of the season.
I'm a little unsure about this one: attempting fermented tofu. The tofu is inoculated with mold (trying koji which isn't traditional), incubated for a few days, and then brined for at least a month to make a funky, salty condiment or ingredient. Tofu made from scratch too, just for fun.
July 2, 2025 at 6:08 PM
I'm a little unsure about this one: attempting fermented tofu. The tofu is inoculated with mold (trying koji which isn't traditional), incubated for a few days, and then brined for at least a month to make a funky, salty condiment or ingredient. Tofu made from scratch too, just for fun.