Interactive Brokers (U.K) are changing their customer agreement to allow lending your shit to anyone. DRS everything out of IKBR. [repost as I didn’t link the source properly before]

1yr ⋅ ⋅

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Roses are red, I prefer your left tit,

2yr ⋅

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Deep in my head; So much monotony.

1yr ⋅

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You'll love my kitten, Let's go to bed

1yr ⋅

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It's not a lot, but it's mine and no-one can borrow it.

1yr ⋅

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I saw the bargain prices and so tripled my GME holding - 39 more for the bot! I just like the stock...

1yr ⋅

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It's not a lot... but it's mine and can't be borrowed in dodgy hedgy deals. This lissencephalic UKape received my access code just a few minutes ago.

2yr ⋅

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Touch tha fishy

3yr ⋅

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Bought 1.193 more GME shares direct from CS USA. The cost changed since I ordered one more about a week ago... Thanks Kenny and your hedgy buddies for manipulating down the price - that means your money got me even more GME to HODL against you. This BritApe is patiently waiting for the true squeeze.

2yr ⋅

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[Homemade] Hot-smoked Persian Chicken

2yr ⋅

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Help me name our new little tractor. 92HP in a tiny body.

2yr ⋅

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How common are fibres like this coming off hog casings? Unattractive?

1yr ⋅

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Biltong (topside/nearest the tail cut) at approximately 50% weight loss.

5yr ⋅

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British stag hunter is taken out by his prey

8yr ⋅

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My first ever fermented sausage is delicious! Thanks r/charcuterie!

5yr ⋅

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This powerful little machine is about to join my world. Help name our new tractor? Lots of strength (92HP) packed into a tiny body (about 2 tonnes)...

2yr ⋅

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Been a subscriber for over three fucking decades and I’ve had nowt! You know what they say though... it’s not as funny as it used to be.

1yr ⋅

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Pardon me ma’am, I know we just met, can I borrow your brolly, I’m

5yr ⋅

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Black truffle salami - 13 days dying at 14C/57F with about 75%rh. White wine, garlic, black pepper and 1.75% truffle. It is as awesome as I’d hoped. Full report post to follow with recipe, photos of all stages,and a critique.

5yr ⋅

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Bought a secondhand fridge for my koji products. These are my current amino sauces/ garums. Left to right: yeast, tomato, cricket, ham, lamb, bee pollen and chicken. All guided by the Noma guide’s method.

2yr ⋅

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Uneven spore coverage on barley koji at 89 hours. The koji showed no signs of colouring at all until hour 52. Should I just keep going? Smells great

4yr ⋅

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By Bacchus this fermentation is looking good! A sneak peak halfway through my moldy boerewors fermentation before I supply a full report to r/charcuterie

5yr ⋅

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Best punch line. It’s almost as good as it used to be /s

4yr ⋅

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Cat.

7yr ⋅

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First thing I have produced from homemade barley koji : peaso. I didn’t pack the mix tightly enough and have white growth on the sides and bottom of the container. Safe to stir in or should I avoid it?

4yr ⋅

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How are my drying rates looking? This is all new to me. (≈75% rh in three different drying environments)

5yr ⋅

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Spent my Sunday making sausages.

9yr ⋅

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