Met some wonderful Nostr & Bitcoin folks in Nosara recently.

Happy to be here, & happy to be free.

I need some gumbo in my life

Good morning fam ☀️ ☕️ 🤙 I salute you all today 🫡 #coffeechain #plebchain

Which cut is that and how did you cook it?

I’m hungry now

Wow, your chickens eat fancy.

Is anyone here dating a model?

How do you reconcile your significant other getting paid to show their body with the world?

Eating like a king😊

Yeah, I realize that. Don't know how though. But I'll figure it out when I put my mind to it. Kinda busy at moment, but I'll get to it soon. No worries. Probably just do a batch of plain tallow, as it's the simplest. At least for first video.

It might be a while. I've never done one, and have to figure out how best to it. But definitely considering it sometime in near future. 🫡

Do you get the chitlins (crunchy leftovers) making lard? It’s one of the best parts of making tallow.

Completely open source here. Actually thinking about doing a video on how I make soap. However, I do not render my own Tallow. I acquire it from reputable sources. There are 100s of vids on YT that could give direction though. 🫡

Please post if you find something good. I have a few packs of pig and beef fat in the freezer that I haven’t been able to do anything with yet.

Would love a crock pot process, if that’s even possible 🤔 set it and forget it!

Trick I got from youtube:

1. put the whole piece of fat in a pot with 90° water, better if it's an inductive surface with customizable temperature

2. when the fat is all squishy after ~2hrs, kill it thoroughly with an immersion blender

3. keep it at 90° for at least another 2hrs

4. filter it

The temperature of some really hot mud? 🫣

Jezus