Can we please get the gun wraps and trails to complete the Rippley variants?3yr ⋅ Braadlee ⋅ r/FortNiteBR
2x Samyang, chilli oil, miso and sesame paste broth, samyang gyosas, chilli rub chicken thigh, a roasted green chilli (cause why not) and some eggs (: pretty hot!1yr ⋅ Braadlee ⋅ r/spicy
2 x Spicy ramen with extra samyang hot sauce, miso, soft boiled eggs, crispy skin pork, an assortment of gyozas and 2 soft boiled eggs.3yr ⋅ Braadlee ⋅ r/spicy
What are some cosmetics you'll never swap out? (mines this beard and PL curse)1yr ⋅ Braadlee ⋅ r/Seaofthieves
2x Spicy noddles, 2nd attempt at spicy chicken sesame gyozas, homemade pickled ginger, 2 soft boiled eggs, crispy skin pork belly & some spicy-soy carrot and bean sprouts✌️3yr ⋅ Braadlee ⋅ r/spicy
What is this style/effect called? I'm trying to look into it for inspo, but my limited vocabulary is stunting my search!2yr ⋅ Braadlee ⋅ r/AdobeIllustrator
More 2 x Spicy ramen, extra 2 x spicy samyang sauce, and an assortment of homemade (and frozen) spicy gyozas!3yr ⋅ Braadlee ⋅ r/spicy
If you’re fermenting tomato’s in a vacuumed bag, don’t chop them up. Leave them whole, meaning you can get a full vacuum, and the pop each tomato like bubble wrap (:2yr ⋅ Braadlee ⋅ r/fermentation
Fried eggs in pepper rings with a generous amount of my Bhot Jolokia hot sauce & some homemade scotch bonnet salt (:4yr ⋅ Braadlee ⋅ r/spicy
My girl loves franks red, can't find 'serano' pepp3rs in the UK, hopefully our attempt turns out well!1yr ⋅ Braadlee ⋅ r/fermentation
Blueberry ginger beer. I thought it would be a bit boring but it’s Seriously underrated. Try it!4yr ⋅ Braadlee ⋅ r/fermentation
Homemade spicy chicken gyozas, spicy miso broth, crackly skin pork belly, soft boiled eggs, topped with some fresh Birdseye chillis, seaweed and scallions!3yr ⋅ Braadlee ⋅ r/spicy
4th attempt, tried 'callacornia rolls.' - raw fish is hard to find here, so tinned tuna, fish sticks and smoked salmon had to do!1yr ⋅ Braadlee ⋅ r/sushi
Introduced the girlfriend to fermentation a few days ago. We spent the evening peeling lots of garlic 🧄😍2yr ⋅ Braadlee ⋅ r/fermentation
Is beer allowed? Me and my SO have spent the past 6 weeks fermenting 21L of this 5.5% pale ale. Couldn’t be happier with the result, but it’s almost gone now. Time to make more!4yr ⋅ Braadlee ⋅ r/fermentation
Spicy beer cocktails - (Lime, habanero Tabasco, Worcestershire sauce, clamato, desperados, rimmed with Tajin)2yr ⋅ Braadlee ⋅ r/spicy
The usual. 2x spicy ramen, gyozas, boa bun, soft boiled eggs, spicy sriracha chicken, + extra samyang hot sauce in a miso-gochu broth3yr ⋅ Braadlee ⋅ r/spicy
My parents gave me a vacuum sealer for Christmas! My first experiment, plumbs and some tomato’s. (I should’ve left more headroom looking back)2yr ⋅ Braadlee ⋅ r/fermentation
2nd ever ‘Rush’ run. I only got 69k on my first! - I’ve only played this game a week, clocked 30.5 hours, and 100% completed it. - But I’m gonna keep playing :)3yr ⋅ Braadlee ⋅ r/slimerancher
Is anyone else bothered that the edit style and purchase buttons are swapped from locker to store?3yr ⋅ Braadlee ⋅ r/FortNiteBR
Not my best attempt, but with limited resources, and spicy tuna being my SO’s fave, I think it’s good enough!4yr ⋅ Braadlee ⋅ r/sushi
Mini sourdough pancakes, gravlax with garlic & chive cream cheese (Experiment: Success!)3yr ⋅ Braadlee ⋅ r/fermentation
Left 2 are Scotch Bonnet, Garlic and Mango - Right 2 are a mix of Serrano, Cayenne, Habanero, Garlic and pineapple. (1 month ferment)2yr ⋅ Braadlee ⋅ r/fermentation
These are the specs of my car stereo (android 8.1 unit), is there any way to crack in there & allow more customisation?4yr ⋅ Braadlee ⋅ r/androidroot
This week 4 quest is still stuck on my weekly quests screen. Is it bugged, as I'm on 50/51?1yr ⋅ Braadlee ⋅ r/FortNiteBR
Nintendo Rewards Program: Sword is 50 gold points, Shield is only 5...?4yr ⋅ Braadlee ⋅ r/PokemonSwordAndShield
Plain & mango mead - when do I discard the mango? And is there any point where I can add more?3mo ⋅ Braadlee ⋅ r/mead
40 Scotch Bonnets, 1 white onion, 1/2 a head of garlic, 2 weeks of fermenting. The outcome tastes fantastic, fresh & it’s fiery as hell!4yr ⋅ Braadlee ⋅ r/fermentation
Bought this @ my local T.K.Maxx for like, £1.50, and it's so bad. Just tastes like the bottom of an old fireplace. What would i even use this for...8mo ⋅ Braadlee ⋅ r/spicy
Some small bubbles have appeared, but no active fermentation in my kimchi-kraut after 8 days?5mo ⋅ Braadlee ⋅ r/fermentation
With all of these skin variants coming out, I cannot be the only one who wants these Rippley purple & sludge variants?3yr ⋅ Braadlee ⋅ r/FortNiteBR
How long do you ferment your blueberries for? (Noma 'recipe', for corn cobs) - I've punctured, and resealed the bag 3 times now!1yr ⋅ Braadlee ⋅ r/fermentation
Blackberry Ginger Beer. Still plenty carbonated after being half drunk and left in the fridge for a week!4yr ⋅ Braadlee ⋅ r/fermentation
1 packet of (2x Spicy) Noodles, 2 packets of (2x Spicy) spice, 2 eggs, katsu chicken, gyozas, crushed garlic, + extra spice!4yr ⋅ Braadlee ⋅ r/spicy
Made some hot sauce but not digging the flavour. I just blended, strained & bottled. What ‘post-processing’ can I do to improve it? (Scotch bonnet & jalapeno, onion & garlic hot sauce. 1 month ferment.)2yr ⋅ Braadlee ⋅ r/FermentedHotSauce
Thanks to my bro for the hand-me-down 970 (for SLI) and 2x4GB (Now 16GB total) of ram, allowing me to make my first ever upgrade in 5 years!3yr ⋅ Braadlee ⋅ r/pcmasterrace
3% brine, Vinegar & 2 x Honey. It’s taken me 3 hours but it’s finally done! (Have a few Q’s in the comments)4yr ⋅ Braadlee ⋅ r/fermentation
When your friend kills you & eats your 3 hours worth of fish in anger.3yr ⋅ Braadlee ⋅ r/Seaofthieves
9 month old garlic in 3% brine. Is this still safe to use? There’s no mold & it smells no funkier than it did 5 months ago (it’s been refrigerated)3yr ⋅ Braadlee ⋅ r/fermentation
Garlic 2 weeks in - 2 jars of honey, one of malt vinegar & one 3% brine.4yr ⋅ Braadlee ⋅ r/fermentation
How long would the remaining vinegar from my pickled red onions last? And what could be a use for it?2yr ⋅ Braadlee ⋅ r/pickling
Baby cukes are at 6 days, 3.5% salt water. They’re a bit mushier than I’d like, they do have that funk, but they’re just too salty and not great. Did I miss something?3yr ⋅ Braadlee ⋅ r/fermentation
First time making Sauerkraut/fermenting anything. Am I doing it right? (Info in comments)4yr ⋅ Braadlee ⋅ r/fermentation
Made some hot sauce but not digging the flavour. I just blended, strained & bottled. What ‘post-processing’ can I do to improve it? (Scotch bonnet & jalapeno, onion & garlic hot sauce. 1 month ferment.)2yr ⋅ Braadlee ⋅ r/fermentation
Fresh ginger in my bug, what do I do with the old ginger (+ a few more questions in comments!)4yr ⋅ Braadlee ⋅ r/fermentation
Fermented hot-sauce: 30 scotch bonnets, 1 white onion, half a head of garlic. (What else could be added/is needed?)4yr ⋅ Braadlee ⋅ r/fermentation
Exporting LUT from DaVinci Resolve > Import to Premier Pro (Completely different?)7yr ⋅ Braadlee ⋅ r/editors
Fermented hot sauces. They are spicy enough, and have a good amount of flavour. But they feel more like a spicy smoothie, or soup than a hot sauce. What went wrong?4yr ⋅ Braadlee ⋅ r/fermentation
Exporting LUT from DaVinci Resolve > Import to Premier Pro (Completely different?)7yr ⋅ Braadlee ⋅ r/colorists
Is there any difference besides branding, aesthetic changes and brand (1080 Ti)7yr ⋅ Braadlee ⋅ r/pcmasterrace
