Looks like Tuco finally met his match!

I think I know where this is headed

They literally are not a metal band lol As a lifelong fan of all things in the metal genre I decided to try listening to them just to see what the fuss was about. I listed to most of 2 albums. One seemed to shift from new age to indie to something that sounded like the soundtrack to a movie, the other mostly sounded like electro pop music.

Both albums had short segments of sort of heavy nü metal sounding guitars kind of tacked on almost like an after thought. It seemed completely disjointed and the various parts didn't really fit together at all.

If you like this kind of music fine, I'm not going to tell people what to listen to. Some of it was actually pretty good here and there. I just don't understand this overwhelming need people seem to have to call them a "metal" band. Why would anyone want to call it that? They seem like one of those bands that would prefer not to be pigeonholed into a genre.

It's almost like if you had a band make an hour long album of classical piano music and the composer stopped every 10 minutes to recite some bland sanitized rap lyrics for 30 seconds and everyone decided it was the greatest hip hop record of the decade

BRAWNDO!!! IT'S GOT WHAT PLANTS CRAVE! ELECTROLYTES!

This is the radish type kkakdugi kimchi I made with Maangchi's recipe! This was literally one Korea radish lol it made so much I had to use two big mason jars! Because it made so much I had to adapt the recipie just a little, but I might use a tad less salt next time but otherwise it came out excellent! I kinda want to sit down and eat a whole jar of it now lol

This was my first attempt at fermenting anything! I also added a serrano pepper in there but the onions aren't particularly spicy. It went well otherwise though and these taste like the most onioniest onions I've ever tasted lol

They went really well on the salad I got at the grocery store this morning and they might be good on sandwiches or in a stew but I will use them sparingly because they are a VERY strong flavor...

As much as I like the way they taste, the smell they created while they were fermenting was honestly just horrendous lol

I think this weekend I will make some radish kimchi which hopefully will not smell nearly as strong

On the left I have pickled red grapes! I had never even heard of such a thing before but there were a surprisingly large number of recipes online so I figured I would try it!

On the left we have my third attempt at pickled rhubarb! Personally I really liked the first two batches, but everyone else I let try them puckered their faces and said the flavor was good but that they were extremely sour... So this time in addition to adding more sugar like I did in batch 2 but also sliced the rhubarb much more thinly. We'll see how it goes I guess 🤷‍♂️

Both of these should be fairly sweet pickles once they're done, and I added star anise and cinnamon for flavor

The one on the right is pickled rhubarb, the one in the middle is jalapenos, and the one on the left is like a super thin sliced onion habanero uh... relish? I'm not sure what to call that or if it already has a name lol

These came out amazing! Pickling them takes the harsh edge off the peppers just enough to make them taste really nice! I just tried them on top of a salad and was very happy with how good they were. I just made them last night so I think they will get even better over the next few days!

I got the recipe here, but here's the basics:

Ingredients:

15 habaneros seeds removed, sliced thin

1.5 cups distilled vinegar

0.5 cups water

3/4 teaspoon salt

1 tablespoon sugar

2 cloves garlic

1 teaspoon mustard seed

This recipie is meant to fill a 16oz container

Cut out the stem and remove the seeds, then slice the peppers into thin rings. The original recipie recommends removing ALL of the seeds but I left some in since I like things extra spicy. Peel the garlic cloves and slice them in half. I added a few more cloves than the recipe recommended.

Next bring the vinegar/water mixture to a simmer, then add the sugar and salt and stir to dissolve.

In a jar or other heat proof container add the peppers garlic and mustard seed and pour the liquid over everything until it's completely covered.

Seal the container and let it sit out until it cools to room temperature, then put it in the fridge! Let it sit for a few hours at least before serving, I let these sit overnight

The best container to use would be a mason jar but I didn't have anymore lids and the store didn't have them in stock so I used this Pyrex thing which was fine. Make sure whatever you use is ok to pour boiling liquids into!

If habaneros are too spicy for you this same repicie works great for jalapenos too, which I also made lol