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Oshi (推し)
e096a89eeb90820895a6dfd7f369ec313654e5762e042d59ad06937659351479
⚡️Artisan butters, date bars and chocolates. #P2P and #nostr only. Est. block 882475 #hodlbutter • #hodlbar • #bthcnodes • #sillynodes Custom orders: oshigood@proton.me DMs via Keet.io: @oshi21

Love to see this stuff. Getting creative and expanding what #hodlbutter can be used for 🤘🏼🔥

nostr:note1l3j0sn6jkznqk0s4kjasvh8fdpjwdpgwdgru5j2yzqtg7ulg3u4su2wtuu

Yeeeeee!! Looks amazing dude! Glad to see it 🫂👌🏼🔥

Gooood morning everyone! 🤞🏼🌞

Breakfast today features leftover ground beef cooked in nostr:npub1n8805ezmqzqhxuernt4mjmfdrxgzgjv5uhjk24nvstqyhrwxtd2qj9teq3 butter, peaches with local honey and nostr:npub1jx702fwvkdtqkhd9p8n6ctgnycpl6whsx07a0h9s9h2hlgx6q60svk2c49 ceremonial grade cacao elixir.

Food of the gods, some call it 🫠🔥

https://video.nostr.build/82ea3a41777a86424d48cc3c4e0b8e7974726cc7e76767904daf8a17bb8e46c7.mp4

Simple is most often best.

What’s cool is a humming bird and a blue whales heart beats the same amount of times during their lifespan ❤️

Scale invariance 🤗

Have you ever received chocolate in the mail, or from the store, and see a lot of white, or discoleration, on it? You may have been concerned that the chocolate went bad or something. But, this is nothing to be concerned about.

What you're seeing is called "chocolate bloom," and there are two types. Fat bloom appears as grayish-white patches that feel smooth, while sugar bloom looks dusty and rough.

Fat bloom is more common and happens when temperature changes cause the cocoa butter to migrate to the surface and form crystals. The chocolate's cocoa butter has shifted away from its ideal crystal structure (Form V), which gives chocolate its perfect snap and shine.

Good news: bloomed chocolate is completely safe to eat.

How to Fix It:

Simple: Scrape or wipe off the surface bloom or

Complete: Melt and re-temper to restore proper crystal structure. This is what I have done here with nostr:npub1jx702fwvkdtqkhd9p8n6ctgnycpl6whsx07a0h9s9h2hlgx6q60svk2c49 (which is incredible ceremonial grade cacao).

Prevention

Store in a cool, dry place (60-70°F) with consistent temperature. Avoid refrigeration - humidity and temperature shock promote blooming.

It's really all about controlling crystal structures.

To my mind, you want it. That’s what makes it a good chocolate. Pure in this way from bean to bar

Picking up 40 more pounds of pecans today 🫠🤞🏼

Replying to Avatar Jody Baer

nostr:nprofile1qqswp94gnm4epqsgjkndl4lnd8krzdj5u4mzuppdtxksdymkty63g7gpzemhxue69uhhyetvv9ujumn0wd68ytnzv9hxgqgdwaehxw309ahx7uewd3hkcn2rlak I just had to leave a more public review for your pecan butter today. Decided to make some toast and share my purchase with Hubby today, and to say that he was pleasantly surprised would be an understatement, to say the least.

I believe some direct quotes are in order:

-A++++++

-This reminds me of Christmas.

-I feel like this flavor is taking me back to a childhood memory.

-At first I was skeptical, but this might be better than almond butter (his current favorite).

-We're going to need at least 8 jars for the family for Christmas

-Frickin amazing!

-Holy crap that was good.

So I think it went over well. 😆

He's still skeptical of Nostr and Bitcoin, but you won him over with V4V!

Loveeeeee it!! Made my day Jody!! This is the wayyyy

PROOF OF TASTE 🔥

Love it, thank you so much nostr:npub17yz39h76u6kltj9kzw7jus3mgpv0ep3dwsef80aqs3clejff8wesmfa6q6 !!!

nostr:note1u7k6tdc4trchzl4gtn9tcze4hsj2un5vec3p89myptwezj28vq7qw48cn3

Chopsolidation is a good thing. Embrace it.

We still early.

No hype or hopium needed.

https://youtu.be/n1R4g7-DV9M

nostr:npub1cj8znuztfqkvq89pl8hceph0svvvqk0qay6nydgk9uyq7fhpfsgsqwrz4u

Yeeeeê!! Love it, I’m so happy that you enjoy it! Thank you! 🤞🏼🫂

I have a small cage I let them die naturally in. Sometimes let them fly around the house haha. They only live for a couple of days