Unique Interests

That is so awesome Hypatia! :woohoo:

At the drum circle I go to, there are people that hoop... one has the fire things (like on the sticks for juggling) attached and she hoops with a flaming hoola-hoop. I will have to get video one day!

I use microbiology to make food.

It's not really that unique it's just the word "microbiology" make it sound more unique. :laugh:

steamboat28 wrote:
Garwa Mayharr - I miss Doctor Steel. Also, on the same line of thinking, are you a Beats Antique fan?

Warning: Spoiler!

Or, perhaps, a casual enjoyer of Steam-Powered Giraffe?

Warning: Spoiler!

I am now.... but nothing will replace the the sounds of the good doctor

What about Dr. Strangelove? Thats fairly unique too, haha. Good film.

Does anyone remember Dr. Demento?


Dr Demento on Wikipedia

Rickie The Grey wrote: I use microbiology to make food.

It's not really that unique it's just the word "microbiology" make it sound more unique. :laugh:

Today I started a microbioligy experiment with soy beans in an attempt to develope and make availabe more usuable nutrition from the bean.

Rickie The Grey wrote:

Rickie The Grey wrote: I use microbiology to make food.

It's not really that unique it's just the word "microbiology" make it sound more unique. :laugh:

Today I started a microbioligy experiment with soy beans in an attempt to develope and make availabe more usuable nutrition from the bean.

Oooh, what are we making? Soy sauce? Tofu? some other lovely soy-based fermentable?

steamboat28 wrote:

Rickie The Grey wrote:

Rickie The Grey wrote: I use microbiology to make food.

It's not really that unique it's just the word "microbiology" make it sound more unique. :laugh:

Today I started a microbioligy experiment with soy beans in an attempt to develope and make availabe more usuable nutrition from the bean.

Oooh, what are we making? Soy sauce? Tofu? some other lovely soy-based fermentable?

It's my second attempt at fermenting soy beans. My first attempt was Tempeh and I fermented too long and it stunk real bad, tasted just as strong. :sick: For this batch I'm doing a 24 hr water soak, then simmered long and low but still keep the beans firm, then will ferment with my sauckaut juice as an starter and only ferment for three days. Then I'll tast and proabably dry the whole halfs or mashed. I hoping this will make a less gassie :ohmy: bean.

Are you vegan?

http://www.youtube.com/watch?v=Z-5OROkYiYE

My offer is Abandoman, they impro rap. ( warning, there is some bad language by some commenters, don't let this put you off watching them).

Rickie The Grey wrote: Are you vegan?

No. While I respect the consciousness necessary to live a vegan lifestyle, I find my body does bad, bad things to itself when it doesn't have meat or milk for a few days.

I do, however, enjoy making food from scratch and making traditional cultural foods, so soy fermentation is something I've been very interested in, but had nowhere to begin researching.