Wurmpth Furdber

@purelava.bsky.social

Music teacher. High Five. Half of microtonal rock duo Body Breaks. Member of Quinton Barnes' Black Noise Ensemble. Suns fan. Montrealer. IG: @mattlegroulx All of my music is at: https://phonautographrecords.bandcamp.com

I inherited this from my uncle when I was a teen in the 90s because I listened to Endless Summer on cassette incessantly when I was a kid. It was my first exposure to Pet Sounds and Smile-era Beach Boys. Heroes And Villains blew my mind. The rest is live stuff, fine but unremarkable. This side is A+

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I made kind of a weird loaf of bread. Half wheat flour, half masa harina. I also mangled it getting it out of the pot. It tastes not bad? I used the overnight Lahey fermentation. We'll see how the crumb is after it cools down. I used the masa because I had less flour than I thought.

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I love my Global santoku knife but I use a thrift store Chinese chefs knife almost as much. It was beat to hell when I got it but I took it on as a rehabilitation project so I grinded the shit out of it with my water stones and now it's amazing. I think I paid two bucks for it.

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Dale Waffle@darkbrownwaffles.bsky.social · 2d ago

I could give you 1000 different examples, but the most immediate answer to me is Fibrox Victorinox Kitchen Knives. They're not cheap, but compared to high-end kitchen knives, they are, and because of that, you don't feel guilty kicking the shit out of them.

I am finally getting a tagine from my parents and I'm curious if any Bluesky folks ever cook with one and/or have favorite tagine recipes my twin's family lives in Morocco so obviously he can hook me up, but I'm interested in casting a wider net