#Tuna steaks and Blue Moon #today on the menu 👨🏻‍🍳 #foodstr #beerstr

everyone wants to learn to cook.

but you should really just learn to shop.

Do y’all like pasta on here? 🧐

#pastastr #plebchain

Yeah I ran my own instance but it was all and "open" walled garden imo. No one "federates" with single user servers so I was posting to like 20 people 😂

Would you like to be a moderator?

Bluesky is riding a lion; they can't stop now. If they stop, it will eat them.

Would anyone like some Turkish coffee?

Twistr

A private relay that's paid for by brands inserting advertising notes?

Using needs, wants, and greed to force KYC onto people.

And then he begged. Like a dog.

If you don’t mind, let me know how it goes? I like the taste of black pepper but not the consistency so I extract that. Puréed carrots make a great base, and apple cider vinegar can supply the acid. Jalapeños for flavor and habaneros for heat, garlic (extracted) and onion. It’s a pretty decent sauce on its own, you can customize from that. Smoked paprika, basil, rosemary…goodness!

It would be a sort of "intermediary" relay that aggregates from others and drop retarded "pura vida" messages. And yeah, like the other commentor said, clients would have to just use that one relay and no others, which is a dealbreaker for most. It isn't really in the spirit of Nostr to filter things at the relay level.

I could see using it as a personal relay for my use only, though (or anyone else who wants to run their own). Will need to hash out the idea some more.

Bored at work. What's everybody doing today?

Who's top share holder of the news channels?

Who's top share holder of the covid vaccines?

Who's top share holder of plane & car manufacturers?

Who's top share holder of food manufacturers?

Vanguard & Blackrock

The media is controlled.

The food is controlled.

The transportation is controlled.

The narrative is controlled.

My experience is that it can be as simple as blending ingredients into a base and and an acid, or it can involve soxhlet extraction of various compounds in varying food grade solvents and numerous fermentation and aging schedules to achieve consistent exacting results. My techniques combine both approaches, I enjoy the variation and nuance natural ingredients bring to the flavor, as well as the terroir natural fermentation offers, all working along side with consistent levels of extracted capsaicin. So, difficult? Perhaps. It really depends, but yes I think you absolutely should make some. I recommend you buy a pH meter if you don’t have one, proper acidity is important for safety. You want to land your sauce with a pH below 4.0. 😁

my experience with iris

is all my posts disappear

after a few days

like a slow snapchat

Vanguard & Blackrock are why the 🇺🇸 economy is the way it is.

They control the economy.

Don't be fooled.