Hey hey HBT!
So I guess I should introduce myself.
Everyone calls me Ra, it’s a nickname that stuck from high school (although now I’m in my 30’s and people don’t yell “EYE OF RA!!” across the street at me anymore).
I’ve been a sushi chef for over five years, with a head chef position for the last three. I do a lot of adventurous cooking, molecular gastronomy such as reverse sherification. I like making things myself, so I ferment my own vegan cheeses and make several plant based meat substitutes from scratch. (My girl is vegan and I’ve been eating vegan for a few months as a challenge).
I have a 15 year old pug, and I breed exotic cats called Savannahs - the cross between the wild African Serval and a domestic house cat. As long as the house cat doesn’t get eaten . . . I also grow Lions Mane and Shiitake mushrooms, mostly from oak logs a neighbor was kind enough to let me cut down on his property. (I did a lot of logging in my early 20’s).
I’m a two time WPC world powerlifting champion, and all of my world records still stand to this day. I don’t compete anymore because I want to be able to walk when I’m older. I just stay fit.
I’m a food snob, and I rarely eat out. Why pay out of the nose for food when I can make it better myself for less money in the comfort of my home (Chinese food, Thai, German, Indian, Haitian - you name it I can cook it from scratch). This was the logic that brought me to brewing my own ciders and mead. Plus with this whole Corona thing my options for food and good microbrews disappeared faster than a fart in a fan factory.
So yay! Another project. It’s not like I’m trapped at home with nothing to do or anything.
Here’s a few photos of my kittens, Chickpea and Edgar
I decided to keep these brothers. Being trapped at home made these kittens really bond with us. So I was a bad cat breeder and kept them haha.
So I guess I should introduce myself.
Everyone calls me Ra, it’s a nickname that stuck from high school (although now I’m in my 30’s and people don’t yell “EYE OF RA!!” across the street at me anymore).
I’ve been a sushi chef for over five years, with a head chef position for the last three. I do a lot of adventurous cooking, molecular gastronomy such as reverse sherification. I like making things myself, so I ferment my own vegan cheeses and make several plant based meat substitutes from scratch. (My girl is vegan and I’ve been eating vegan for a few months as a challenge).
I have a 15 year old pug, and I breed exotic cats called Savannahs - the cross between the wild African Serval and a domestic house cat. As long as the house cat doesn’t get eaten . . . I also grow Lions Mane and Shiitake mushrooms, mostly from oak logs a neighbor was kind enough to let me cut down on his property. (I did a lot of logging in my early 20’s).
I’m a two time WPC world powerlifting champion, and all of my world records still stand to this day. I don’t compete anymore because I want to be able to walk when I’m older. I just stay fit.
I’m a food snob, and I rarely eat out. Why pay out of the nose for food when I can make it better myself for less money in the comfort of my home (Chinese food, Thai, German, Indian, Haitian - you name it I can cook it from scratch). This was the logic that brought me to brewing my own ciders and mead. Plus with this whole Corona thing my options for food and good microbrews disappeared faster than a fart in a fan factory.
So yay! Another project. It’s not like I’m trapped at home with nothing to do or anything.
Here’s a few photos of my kittens, Chickpea and Edgar
I decided to keep these brothers. Being trapped at home made these kittens really bond with us. So I was a bad cat breeder and kept them haha.
