Eric Symbouras
@ericsymbouras.bsky.social
Curler, chef, meat expert.
MAGA are Nazis.
MAGA are Nazis.
Fun with fermentation!
These lacto-fermented strawberries should be ready in a week or so.
These lacto-fermented strawberries should be ready in a week or so.
April 23, 2025 at 8:43 PM
Fun with fermentation!
These lacto-fermented strawberries should be ready in a week or so.
These lacto-fermented strawberries should be ready in a week or so.
The lonza is out of the aging cave and absolutely delicious.
February 24, 2025 at 3:49 AM
The lonza is out of the aging cave and absolutely delicious.
Saucisson Sec is aging.
February 7, 2025 at 10:10 PM
Saucisson Sec is aging.
Butter maker with auto load attachment.
February 7, 2025 at 1:27 AM
Butter maker with auto load attachment.
Spinning some Marren Morris and organizing the record collection.
February 6, 2025 at 1:13 AM
Spinning some Marren Morris and organizing the record collection.
Soppressata will benefit from another week or so in the aging cabinet, but is safe to eat and absolutely delicious.
February 1, 2025 at 3:20 AM
Soppressata will benefit from another week or so in the aging cabinet, but is safe to eat and absolutely delicious.
Lonza, cured with salt, pepper, garlic and fennel, is in the aging cabinet. Should be done in about a month.
Soppressata and chorizo are coming along nicely.
Soppressata and chorizo are coming along nicely.
January 31, 2025 at 8:47 PM
Lonza, cured with salt, pepper, garlic and fennel, is in the aging cabinet. Should be done in about a month.
Soppressata and chorizo are coming along nicely.
Soppressata and chorizo are coming along nicely.
Facebook removed my post calling Trumpers Nazis the same day he gave Trump $25 million dollars.
How's the orange dick taste Nazi Zuck?
How's the orange dick taste Nazi Zuck?
January 30, 2025 at 6:10 PM
Facebook removed my post calling Trumpers Nazis the same day he gave Trump $25 million dollars.
How's the orange dick taste Nazi Zuck?
How's the orange dick taste Nazi Zuck?
Lonza is curing for two days, then gets tied and tossed it the aging chamber.
January 29, 2025 at 5:56 PM
Lonza is curing for two days, then gets tied and tossed it the aging chamber.
McCormick failed math class.
That's 3.08x guys. Accuracy matters in my kitchen.
That's 3.08x guys. Accuracy matters in my kitchen.
January 29, 2025 at 4:57 AM
McCormick failed math class.
That's 3.08x guys. Accuracy matters in my kitchen.
That's 3.08x guys. Accuracy matters in my kitchen.
Aging cabinet is filling up fast. Caccitorini, Soppressata, and newly added chorizo.
Lonza and lomo are going in shortly.
Lonza and lomo are going in shortly.
January 29, 2025 at 2:39 AM
Aging cabinet is filling up fast. Caccitorini, Soppressata, and newly added chorizo.
Lonza and lomo are going in shortly.
Lonza and lomo are going in shortly.
I'm proud of this bacon. It's the first bacon I've ever made from a locally raised hog that I butchered myself.
Butchered, cured, smoked, and sliced. I did everything short of raising the pig. That part was done by a friend a few minutes away.
Butchered, cured, smoked, and sliced. I did everything short of raising the pig. That part was done by a friend a few minutes away.
January 28, 2025 at 12:08 AM
I'm proud of this bacon. It's the first bacon I've ever made from a locally raised hog that I butchered myself.
Butchered, cured, smoked, and sliced. I did everything short of raising the pig. That part was done by a friend a few minutes away.
Butchered, cured, smoked, and sliced. I did everything short of raising the pig. That part was done by a friend a few minutes away.
My first day cured sausage, a pork and venison caccitorini, is done, and is absolutely delicious.
January 24, 2025 at 12:46 AM
My first day cured sausage, a pork and venison caccitorini, is done, and is absolutely delicious.
Brats... They're what's for dinner.
January 22, 2025 at 4:08 AM
Brats... They're what's for dinner.