Dot hog
@dothog.bsky.social
Just another passenger on the mothership.🌎🌌
Made some hot sauce. Touched my face. Pain.🥵🔥
But on balance, a good morning. Got about a liter of sauce there.
Ingredients in alt.
But on balance, a good morning. Got about a liter of sauce there.
Ingredients in alt.
November 10, 2025 at 6:58 PM
Made some hot sauce. Touched my face. Pain.🥵🔥
But on balance, a good morning. Got about a liter of sauce there.
Ingredients in alt.
But on balance, a good morning. Got about a liter of sauce there.
Ingredients in alt.
Cranberry mead bubbling away.
1lb cranberries and juice of 1 orange in the primary. Worried it might not be enough for a 3 gallon batch.
Gonna go orange peel, mulling slices in secondary and maybe some more cranberries if the flavor isn't strong enough.
1lb cranberries and juice of 1 orange in the primary. Worried it might not be enough for a 3 gallon batch.
Gonna go orange peel, mulling slices in secondary and maybe some more cranberries if the flavor isn't strong enough.
November 3, 2025 at 7:13 PM
Cranberry mead bubbling away.
1lb cranberries and juice of 1 orange in the primary. Worried it might not be enough for a 3 gallon batch.
Gonna go orange peel, mulling slices in secondary and maybe some more cranberries if the flavor isn't strong enough.
1lb cranberries and juice of 1 orange in the primary. Worried it might not be enough for a 3 gallon batch.
Gonna go orange peel, mulling slices in secondary and maybe some more cranberries if the flavor isn't strong enough.
We're on the same train, brother.
Just jarred a few lbs of this up a few days ago.
Just jarred a few lbs of this up a few days ago.
November 2, 2025 at 4:30 PM
We're on the same train, brother.
Just jarred a few lbs of this up a few days ago.
Just jarred a few lbs of this up a few days ago.
Yo GTFO. I have the same screw press that I use for making makgeolli/something resembling sake.
For a second I thought that was my picture.
For a second I thought that was my picture.
November 2, 2025 at 5:12 AM
Yo GTFO. I have the same screw press that I use for making makgeolli/something resembling sake.
For a second I thought that was my picture.
For a second I thought that was my picture.
Sure there's self love...
But have you tried self hate?
But have you tried self hate?
October 27, 2025 at 5:07 PM
Sure there's self love...
But have you tried self hate?
But have you tried self hate?
Had 3/4s of a napa cabbage leftover, sooooo baek kimchi?
October 22, 2025 at 4:24 AM
Had 3/4s of a napa cabbage leftover, sooooo baek kimchi?
Hell yeah buddy.
I knew that k3 monochrome sensor had to end up in something else sometime.
This might get me to actually buy a non-used camera for the first time in 15 years.
I knew that k3 monochrome sensor had to end up in something else sometime.
This might get me to actually buy a non-used camera for the first time in 15 years.
October 21, 2025 at 7:33 PM
Hell yeah buddy.
I knew that k3 monochrome sensor had to end up in something else sometime.
This might get me to actually buy a non-used camera for the first time in 15 years.
I knew that k3 monochrome sensor had to end up in something else sometime.
This might get me to actually buy a non-used camera for the first time in 15 years.
Cranberry cheong update:
This has sat untouched for a week.
Sugar continues to draw liquid out of the cranberries.
There is now enough liquid for the cranberries to float, but a layer of sugar remains on top. Some has settled on the bottom.
Few small bubbles. May be a sign of slight fermentation.
This has sat untouched for a week.
Sugar continues to draw liquid out of the cranberries.
There is now enough liquid for the cranberries to float, but a layer of sugar remains on top. Some has settled on the bottom.
Few small bubbles. May be a sign of slight fermentation.
October 21, 2025 at 7:24 PM
Cranberry cheong update:
This has sat untouched for a week.
Sugar continues to draw liquid out of the cranberries.
There is now enough liquid for the cranberries to float, but a layer of sugar remains on top. Some has settled on the bottom.
Few small bubbles. May be a sign of slight fermentation.
This has sat untouched for a week.
Sugar continues to draw liquid out of the cranberries.
There is now enough liquid for the cranberries to float, but a layer of sugar remains on top. Some has settled on the bottom.
Few small bubbles. May be a sign of slight fermentation.
What does he admire about him, his speed and agility?
October 21, 2025 at 6:51 PM
What does he admire about him, his speed and agility?
Yo tell everyone.
All you gotta do is bonk ICE on the head and they leave.
All you gotta do is bonk ICE on the head and they leave.
October 20, 2025 at 3:27 AM
Yo tell everyone.
All you gotta do is bonk ICE on the head and they leave.
All you gotta do is bonk ICE on the head and they leave.
Like I'm gonna listen to these nerds.
October 16, 2025 at 3:22 AM
Like I'm gonna listen to these nerds.
Cranberry cheong update:
About 24 hours in.
The sugar has started drawing the liquid from the cranberries. The only liquid in the jar is from the cranberries themselves.
Because cranberries are firm with a thick skin, I froze and thawed them before making the cheong to burst the cells a bit.
About 24 hours in.
The sugar has started drawing the liquid from the cranberries. The only liquid in the jar is from the cranberries themselves.
Because cranberries are firm with a thick skin, I froze and thawed them before making the cheong to burst the cells a bit.
October 15, 2025 at 4:19 PM
Cranberry cheong update:
About 24 hours in.
The sugar has started drawing the liquid from the cranberries. The only liquid in the jar is from the cranberries themselves.
Because cranberries are firm with a thick skin, I froze and thawed them before making the cheong to burst the cells a bit.
About 24 hours in.
The sugar has started drawing the liquid from the cranberries. The only liquid in the jar is from the cranberries themselves.
Because cranberries are firm with a thick skin, I froze and thawed them before making the cheong to burst the cells a bit.
#8
Makgeolli.
Probably the most boring to look at.🤷
Makgeolli.
Probably the most boring to look at.🤷
October 14, 2025 at 5:12 PM
#8
Makgeolli.
Probably the most boring to look at.🤷
Makgeolli.
Probably the most boring to look at.🤷
#7
Key lime, Aleppo pepper, and salt cheong.
Can't wait to drop one of those limes into some tequila.
Key lime, Aleppo pepper, and salt cheong.
Can't wait to drop one of those limes into some tequila.
October 14, 2025 at 5:11 PM
#7
Key lime, Aleppo pepper, and salt cheong.
Can't wait to drop one of those limes into some tequila.
Key lime, Aleppo pepper, and salt cheong.
Can't wait to drop one of those limes into some tequila.
#6
Ginseng liquor.
Took the small threads from the ginseng root and put it in a bottle with a Japanese rice vodka. Get drunk and healthy at the same time!
Ginseng liquor.
Took the small threads from the ginseng root and put it in a bottle with a Japanese rice vodka. Get drunk and healthy at the same time!
October 14, 2025 at 5:09 PM
#6
Ginseng liquor.
Took the small threads from the ginseng root and put it in a bottle with a Japanese rice vodka. Get drunk and healthy at the same time!
Ginseng liquor.
Took the small threads from the ginseng root and put it in a bottle with a Japanese rice vodka. Get drunk and healthy at the same time!
#5
Garlic with spices.
See above.
Garlic with spices.
See above.
October 14, 2025 at 5:07 PM
#5
Garlic with spices.
See above.
Garlic with spices.
See above.
#4
Garlic.
Bought way more peeled garlic than I could ever use fresh before it went bad.
Garlic.
Bought way more peeled garlic than I could ever use fresh before it went bad.
October 14, 2025 at 5:06 PM
#4
Garlic.
Bought way more peeled garlic than I could ever use fresh before it went bad.
Garlic.
Bought way more peeled garlic than I could ever use fresh before it went bad.
#3
Ginseng honey.
Makes great tea when you feel like shit in the winter.
Ginseng honey.
Makes great tea when you feel like shit in the winter.
October 14, 2025 at 5:05 PM
#3
Ginseng honey.
Makes great tea when you feel like shit in the winter.
Ginseng honey.
Makes great tea when you feel like shit in the winter.
#2
Mirin.
This one's been going for months. Going to strain and she further soon.
Mirin.
This one's been going for months. Going to strain and she further soon.
October 14, 2025 at 5:04 PM
#2
Mirin.
This one's been going for months. Going to strain and she further soon.
Mirin.
This one's been going for months. Going to strain and she further soon.
FERMENTATION CHECK:
#1
Cranberry cheong.
I guess more preservation than fermentation. 🤷
#1
Cranberry cheong.
I guess more preservation than fermentation. 🤷
October 14, 2025 at 5:03 PM
FERMENTATION CHECK:
#1
Cranberry cheong.
I guess more preservation than fermentation. 🤷
#1
Cranberry cheong.
I guess more preservation than fermentation. 🤷
I'm slightly offended but the algorithm ain't wrong.
October 14, 2025 at 4:36 PM
I'm slightly offended but the algorithm ain't wrong.
*Beavis and Butthead voice*
Uh huh huh huh. Huh huh.
Uh huh huh huh. Huh huh.
October 14, 2025 at 1:35 PM
*Beavis and Butthead voice*
Uh huh huh huh. Huh huh.
Uh huh huh huh. Huh huh.
Giving new meaning to "a case of the runs"
October 14, 2025 at 2:21 AM
Giving new meaning to "a case of the runs"
I feel like I missed something?
October 13, 2025 at 1:39 AM
I feel like I missed something?