Guys I caught myself weighing a bowl of marinade after taring my scale with another of the same bowl and then weighing an egg just to see if it would all fit in a certain size jar and I have to be honest I'm a huge nerd.

Little weeknight laser cutter project to get back in the swing of it — a little stand for this heavy die I was genuinely worried would put a dent in my floor.

Hear, hear. Make something real. Value something without scarcity. "Don't buy this poser shit."

PREORDER CASCADE CASCADE ISSUE 2 NOW!@cascadecascade.com · last mo.

MSCHF Said The Quiet Part Out Loud by @parker.luckypaper.co is live & FREE TO READ! now. Look on my works, ye mighty, and reuse freely without the need for attribution or royalties. www.cascadecascade.com/mschf-said-t...

Did some good cooking this weekend: Jumping the gun on stew season a little but love a short rib stew, dan dan noodles, mapo tofu, and of course ramen is always in the rotation.

I'm so excited to see what people do with what's in this box.

C4AC - a cube charity event@cubeforacause.upkeepnewyork.com · 2mo ago

Second to last of our #c4acObscura designer announcements is maybe the most perfect prompt for this guy. @anthony.luckypaper.co brings us Anti-war, an #mtgcube that makes a statement and communicates very real things, all while creating an engaging cube environment.

Pork and beef ssam. One of my favorite meals to cook for a group. All day roasted pork shoulder and grilled marinated beef with lots of little dishes, wrapped in lettuce with rice and punchy sauces.

One more much bigger batch of soy sauce started. 2 gallons of salty, moldy beans! Last big fermentation project for at least a couple months. Probably. Maybe.

Sushi night! Far from perfect, but every time I make maki rolls it goes a little quicker and less clumsily.

Why do I still get nervous every time starting a new batch of koji even though it literally always works?

Pretty good braised chicken with sichuan inspired flavors. Love using my growing collection of my hand made bowls too.

The fermentation station expands! But somehow is still full? Time to start a few more batches of soy sauce.

After another month setting out, then racking and filtering, my first batch of soy sauce now looks as good as it tastes. It's beautiful, clear, and dark. Finally calling this batch done done. I feel like a god damn wizard.

Trying my hand at vegan ramen. Vegetable based miso broth. Maybe too many pickle-y toppings. I was really happy with how this salted / purged / broiled zucchini came out, and crispy fried garlic with chilis and douchi.

The suggested prompt at the studio is "chia pet." I'm taking a more austere interpretation, but came so much closer to what I envisioned than I hoped. The best one started cracking after I finished, but 2/7 isn't too bad for a much more extreme shape than I'm used to.

Really an excellent interview touching on so many things I've been thinking about a lot: games, art, intentional outdoor activities, and most importantly "values" in a very big sense. Straight to the top of my reading list. Sincere apologies, as usual, to The Power Broker.

99% Invisible@99pi.org · 3mo ago

We keep score of everything these days. But what happens when the numbers start changing what we actually care about? Listen to a new episode of 99% Invisible wherever you get your podcasts 👉 https://bit.ly/4gndow5

I'm really happy with these little vases / pitchers. In particular, the shape of the feet and the glazing is a huge improvement for me. A clean edge makes them look so much more polished. But, now I just want to go back and remake my sets of ramen and rice bowls which feel very sloppy by comparison

Kinda hard to beat a dog on a toasted bun with mayo, topped with a freshly cracked batch of home made sauerkraut

Gotta keep the big jars occupied! Pressed a big batch of "barley sake" last night. I'm not sure that's a thing, and I'm not sure it'll be drinkable, but plan to use it to make vinegar and mirin, maybe other projects. We can keep pushing "from scratch" further in the fermentation lab.

New work from the spring session at the Potter's Guild. I feel like I'm improving a lot. Lots of flaws to work on but I think I have a clear sense of what they are which is honestly a satisfying place to be.

If you hate that feeling you get when you realize how long ago something happened, may I recommend getting into fermentation?

After a year of aging I pressed my first batch of shoyu this weekend. The results are actually great. To complete the cycle I started another batch, this time with mushrooms. I think I'll start a new one every couple months to keep it going.

More ramen. As usual home made noodles and broth. Working on my noodle fold for presentation. I'm excited next week to have home made shoyu. One degree further from scratch. Honestly I'm not sure what's next on that journey that doesn't involve quitting my job and buying a farm.

Year two attempting to make mulberry wine from local trees. This time, I smashed most of them and let them start fermenting in a loosely sealed jar for a week. Then pressed and sealed with an airlock. Hopefully we wont end up with vinegar this year. Although thats not a terrible outcome.

New bowl! Gotta put it through the paces with miso ramen with fried tofu, cabbage, and turnip pickles.

Help. My fermentation log has exceeded the capacity of the notes app.

Landing on a shape I like enough, switching to production mode. A lot of these will get culled but hoping for a consistent set of 6-10 sauce dishes.

Anthony Mattox@anthony.luckypaper.co · 4mo ago

Spent a while throwing tiny sauce dishes, just experimenting with different shapes to figure out what I want to make a set of.

I love a lunch of little dishes and I love my growing set of hand made little bowls.

My most beautiful batch of koji to date! And god the smell! Time to do some brewing.

Spent a while throwing tiny sauce dishes, just experimenting with different shapes to figure out what I want to make a set of.

After a mere year I'm really excited about how my first batch of shoyu is tasting. I think I'll press and bottle it on its birthday.