SleepyOne 🏴☠️
@somniferum.bsky.social
CAD, 3D printing, fermentation, pickling, curing etc.
Made a pasta dish with minced beef and kimchi "water", was delish. Issue is now I need to figure out how to make the kimchi water by itself since waiting until i've emptied a jar of kimchi solids seems like it takes too long.
April 15, 2025 at 7:12 PM
Made a pasta dish with minced beef and kimchi "water", was delish. Issue is now I need to figure out how to make the kimchi water by itself since waiting until i've emptied a jar of kimchi solids seems like it takes too long.
CAD prototype design of a brick grill I want to build in the future.
Bottom area if for storage, wood, coals etc.
The one above is for removing ashes that drop down.
Not sure how I will do the area where the coals will go yet, where the holes for airflow are.
Might DIY the bricks, unsure.
Bottom area if for storage, wood, coals etc.
The one above is for removing ashes that drop down.
Not sure how I will do the area where the coals will go yet, where the holes for airflow are.
Might DIY the bricks, unsure.
April 1, 2025 at 10:35 AM
CAD prototype design of a brick grill I want to build in the future.
Bottom area if for storage, wood, coals etc.
The one above is for removing ashes that drop down.
Not sure how I will do the area where the coals will go yet, where the holes for airflow are.
Might DIY the bricks, unsure.
Bottom area if for storage, wood, coals etc.
The one above is for removing ashes that drop down.
Not sure how I will do the area where the coals will go yet, where the holes for airflow are.
Might DIY the bricks, unsure.
Some mushrooms that were growing on a log where we were clearing some shrubs and new growths.
No idea what kind they are but they were pretty neat.
#fungifriends
No idea what kind they are but they were pretty neat.
#fungifriends
March 29, 2025 at 11:54 PM
Some mushrooms that were growing on a log where we were clearing some shrubs and new growths.
No idea what kind they are but they were pretty neat.
#fungifriends
No idea what kind they are but they were pretty neat.
#fungifriends
Finally decided to make an attempt at kimchi but didn't have the proper ingredients ready so it's more like a spicy saurkraut?
Started off with grated carrot, sliced apple and chili, followed by chinese cabbage and gochujang.
Ended up layering it but will mix it up after it finishes fermenting.
Started off with grated carrot, sliced apple and chili, followed by chinese cabbage and gochujang.
Ended up layering it but will mix it up after it finishes fermenting.
March 29, 2025 at 11:45 PM
Finally decided to make an attempt at kimchi but didn't have the proper ingredients ready so it's more like a spicy saurkraut?
Started off with grated carrot, sliced apple and chili, followed by chinese cabbage and gochujang.
Ended up layering it but will mix it up after it finishes fermenting.
Started off with grated carrot, sliced apple and chili, followed by chinese cabbage and gochujang.
Ended up layering it but will mix it up after it finishes fermenting.
Thought this would have failed but ended up tasting okay, a bit too much dill and it hasn't fermented enough yet, the sourness wasn't as much there as I wanted it to.
New fermentation started a week ago maybe?
Red cabbage, dill and jalapenos.
Maybe not the best fit but was going to go bad if I didn't use it.
Smell has been very earthy and not the best but today it surprised me with a more pleasant scent. Will have to wait and see how it turns out.
Red cabbage, dill and jalapenos.
Maybe not the best fit but was going to go bad if I didn't use it.
Smell has been very earthy and not the best but today it surprised me with a more pleasant scent. Will have to wait and see how it turns out.
March 29, 2025 at 5:28 PM
Thought this would have failed but ended up tasting okay, a bit too much dill and it hasn't fermented enough yet, the sourness wasn't as much there as I wanted it to.
The site I buy my antique license free black powder gns from keeps accidentally listing "modern" unregistered gns that require a license.
No idea how they haven't gotten sht for it yet.
Also more ferments soon™️
No idea how they haven't gotten sht for it yet.
Also more ferments soon™️
March 27, 2025 at 7:32 PM
The site I buy my antique license free black powder gns from keeps accidentally listing "modern" unregistered gns that require a license.
No idea how they haven't gotten sht for it yet.
Also more ferments soon™️
No idea how they haven't gotten sht for it yet.
Also more ferments soon™️
Found the internal memory of the phone.
"SEC 610"
Now to learn how to access it.
"SEC 610"
Now to learn how to access it.
March 13, 2025 at 2:26 AM
Found the internal memory of the phone.
"SEC 610"
Now to learn how to access it.
"SEC 610"
Now to learn how to access it.
Accidentally got interested in PCBs because of my interest in building a CNC mill that came from my interest in 3D printing.
Now I'm disassembling an old unknown model Chinese smartphone my dad bought for me off Wish almost a decade ago so I can figure out the kind of memory thing to recover it.
Now I'm disassembling an old unknown model Chinese smartphone my dad bought for me off Wish almost a decade ago so I can figure out the kind of memory thing to recover it.
March 12, 2025 at 2:51 AM
Accidentally got interested in PCBs because of my interest in building a CNC mill that came from my interest in 3D printing.
Now I'm disassembling an old unknown model Chinese smartphone my dad bought for me off Wish almost a decade ago so I can figure out the kind of memory thing to recover it.
Now I'm disassembling an old unknown model Chinese smartphone my dad bought for me off Wish almost a decade ago so I can figure out the kind of memory thing to recover it.
NFC was really fun this year, spent too much money ofc but managed to talk to new people and make some new friends I think.
Might post the merch in a few days or eventually.
Might post the merch in a few days or eventually.
February 26, 2025 at 5:00 AM
NFC was really fun this year, spent too much money ofc but managed to talk to new people and make some new friends I think.
Might post the merch in a few days or eventually.
Might post the merch in a few days or eventually.
Garlic confit is done, a bit less than 500g and some basil in rapeseed oil, 150c in the oven for 90min, but I did turn it down to 120c for the last 30min since it was looking like it might burn.
Smells really nice, though my dad disagrees and has fled to the garage.
Smells really nice, though my dad disagrees and has fled to the garage.
February 10, 2025 at 1:53 PM
Garlic confit is done, a bit less than 500g and some basil in rapeseed oil, 150c in the oven for 90min, but I did turn it down to 120c for the last 30min since it was looking like it might burn.
Smells really nice, though my dad disagrees and has fled to the garage.
Smells really nice, though my dad disagrees and has fled to the garage.
Garlic confit post in ~90min
February 10, 2025 at 11:41 AM
Garlic confit post in ~90min
8 days until I can eat solid food again, have my eyes on a tomato salsa fermentation that I really want to try by then.
February 8, 2025 at 4:15 PM
8 days until I can eat solid food again, have my eyes on a tomato salsa fermentation that I really want to try by then.
Opossum fursuit head base, I really want to get it ready for NFC but I have like a week left so will have to see how it goes.
February 8, 2025 at 3:15 AM
Opossum fursuit head base, I really want to get it ready for NFC but I have like a week left so will have to see how it goes.
New fermentation started a week ago maybe?
Red cabbage, dill and jalapenos.
Maybe not the best fit but was going to go bad if I didn't use it.
Smell has been very earthy and not the best but today it surprised me with a more pleasant scent. Will have to wait and see how it turns out.
Red cabbage, dill and jalapenos.
Maybe not the best fit but was going to go bad if I didn't use it.
Smell has been very earthy and not the best but today it surprised me with a more pleasant scent. Will have to wait and see how it turns out.
February 6, 2025 at 1:33 PM
New fermentation started a week ago maybe?
Red cabbage, dill and jalapenos.
Maybe not the best fit but was going to go bad if I didn't use it.
Smell has been very earthy and not the best but today it surprised me with a more pleasant scent. Will have to wait and see how it turns out.
Red cabbage, dill and jalapenos.
Maybe not the best fit but was going to go bad if I didn't use it.
Smell has been very earthy and not the best but today it surprised me with a more pleasant scent. Will have to wait and see how it turns out.
Reposted by SleepyOne 🏴☠️
Modulating the aroma and taste profile of soybean using novel strains for fermentation
Full text: pmc.ncbi.nlm.nih.gov/articles/PMC...
#yeast #yeastbiology #biomol #microbiology
Full text: pmc.ncbi.nlm.nih.gov/articles/PMC...
#yeast #yeastbiology #biomol #microbiology
January 27, 2025 at 2:41 PM
Modulating the aroma and taste profile of soybean using novel strains for fermentation
Full text: pmc.ncbi.nlm.nih.gov/articles/PMC...
#yeast #yeastbiology #biomol #microbiology
Full text: pmc.ncbi.nlm.nih.gov/articles/PMC...
#yeast #yeastbiology #biomol #microbiology
Reposted by SleepyOne 🏴☠️
The new process controls the delivery of waste CO2 from active beer fermentations to an on-site or adjacent vertical farm, maintaining an optimized level of CO2 for plant growth while limiting the brewery carbon footprint. The proof-of-concept trial achieved an 89% increase in spinach yield🤯.
January 9, 2025 at 5:03 PM
The new process controls the delivery of waste CO2 from active beer fermentations to an on-site or adjacent vertical farm, maintaining an optimized level of CO2 for plant growth while limiting the brewery carbon footprint. The proof-of-concept trial achieved an 89% increase in spinach yield🤯.
Reposted by SleepyOne 🏴☠️
Do you want to lend a helping paw?
NordicFuzzCon needs you!
Level up: #NFC2025 offers a whole new reward structure for our SOUP volunteers – can you master all 20 reward levels?
nfuzz.co/soup
🎨 Bongwata
NordicFuzzCon needs you!
Level up: #NFC2025 offers a whole new reward structure for our SOUP volunteers – can you master all 20 reward levels?
nfuzz.co/soup
🎨 Bongwata
February 1, 2025 at 6:02 PM
Do you want to lend a helping paw?
NordicFuzzCon needs you!
Level up: #NFC2025 offers a whole new reward structure for our SOUP volunteers – can you master all 20 reward levels?
nfuzz.co/soup
🎨 Bongwata
NordicFuzzCon needs you!
Level up: #NFC2025 offers a whole new reward structure for our SOUP volunteers – can you master all 20 reward levels?
nfuzz.co/soup
🎨 Bongwata
Made chickpea tofu a few days back, ended up being too soft for regular tofu use so used it in a minced meat stew instead.
Think the issue was either that there was too much starch left in the liquid or I didn't press it hard enough.
Think the issue was either that there was too much starch left in the liquid or I didn't press it hard enough.
January 28, 2025 at 3:58 PM
Made chickpea tofu a few days back, ended up being too soft for regular tofu use so used it in a minced meat stew instead.
Think the issue was either that there was too much starch left in the liquid or I didn't press it hard enough.
Think the issue was either that there was too much starch left in the liquid or I didn't press it hard enough.
Forgot the bottle with my ginger bug upstairs last time I fed it and it got misplaced, found it earlier and the pressure when opening almost blew the glasses off my face.
January 26, 2025 at 10:28 PM
Forgot the bottle with my ginger bug upstairs last time I fed it and it got misplaced, found it earlier and the pressure when opening almost blew the glasses off my face.
A tepache that should be ready to drink tomorrow, 5 days of fermenting with pineapple, vanilla stick, ginger and chili and 3 days of fermenting under pressure to add carbonation.
Also started a 2nd batch with the same ingredients.
Also started a 2nd batch with the same ingredients.
January 15, 2025 at 11:33 PM
A tepache that should be ready to drink tomorrow, 5 days of fermenting with pineapple, vanilla stick, ginger and chili and 3 days of fermenting under pressure to add carbonation.
Also started a 2nd batch with the same ingredients.
Also started a 2nd batch with the same ingredients.
Second lacto fermentation project this year.
N2 started 25-01-08.
Cucumber with parsley in a 5% salt solution.
Not sure if this one is fermenting properly, I haven't seen many bubbles yet, just a few on the glass and the water has gone cloudy. Has started smelling really freshly though.
N2 started 25-01-08.
Cucumber with parsley in a 5% salt solution.
Not sure if this one is fermenting properly, I haven't seen many bubbles yet, just a few on the glass and the water has gone cloudy. Has started smelling really freshly though.
January 11, 2025 at 4:04 PM
Second lacto fermentation project this year.
N2 started 25-01-08.
Cucumber with parsley in a 5% salt solution.
Not sure if this one is fermenting properly, I haven't seen many bubbles yet, just a few on the glass and the water has gone cloudy. Has started smelling really freshly though.
N2 started 25-01-08.
Cucumber with parsley in a 5% salt solution.
Not sure if this one is fermenting properly, I haven't seen many bubbles yet, just a few on the glass and the water has gone cloudy. Has started smelling really freshly though.
New fermentation project.
Project N1 started 25-01-08
Lacto fermented garlic with chives, piri piri and black pepper corns.
After it's done fermenting I was thinking I would try to make some of them into garlic confit, just to see how the flavors would be different.
Project N1 started 25-01-08
Lacto fermented garlic with chives, piri piri and black pepper corns.
After it's done fermenting I was thinking I would try to make some of them into garlic confit, just to see how the flavors would be different.
January 9, 2025 at 11:07 PM
New fermentation project.
Project N1 started 25-01-08
Lacto fermented garlic with chives, piri piri and black pepper corns.
After it's done fermenting I was thinking I would try to make some of them into garlic confit, just to see how the flavors would be different.
Project N1 started 25-01-08
Lacto fermented garlic with chives, piri piri and black pepper corns.
After it's done fermenting I was thinking I would try to make some of them into garlic confit, just to see how the flavors would be different.
Opossum fursuit headbase I'm slowly working on, was supposed to be ready for NFC this year but most likely won't be.
3D file was bought from Maimface but I printed it myself in PLA, already have most of the minky but still need to order one more color.
3D file was bought from Maimface but I printed it myself in PLA, already have most of the minky but still need to order one more color.
January 9, 2025 at 9:08 PM
Opossum fursuit headbase I'm slowly working on, was supposed to be ready for NFC this year but most likely won't be.
3D file was bought from Maimface but I printed it myself in PLA, already have most of the minky but still need to order one more color.
3D file was bought from Maimface but I printed it myself in PLA, already have most of the minky but still need to order one more color.
I've started getting into fermentation again, gonna work my way up to making natto but that's for when I have a proper flow hood to avoid contaminants.
Will probably start posting them on here once I find a good place to take pictures.
Will probably start posting them on here once I find a good place to take pictures.
January 9, 2025 at 7:23 PM
I've started getting into fermentation again, gonna work my way up to making natto but that's for when I have a proper flow hood to avoid contaminants.
Will probably start posting them on here once I find a good place to take pictures.
Will probably start posting them on here once I find a good place to take pictures.
Really dislike that JPG images get saved as JFIF without my input, mainly because Discord doesn't support it so if I want to share anything I've saved I have to convert it first.
January 6, 2024 at 12:25 AM
Really dislike that JPG images get saved as JFIF without my input, mainly because Discord doesn't support it so if I want to share anything I've saved I have to convert it first.