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About Trik'Stari

  • Title
    Official LTT Tinfoil Hat Wearer
  • Birthday Dec 31, 1988

Contact Methods

  • Steam
  • Origin

Profile Information

  • Location
    You're on a need to know basis, and you don't need to know.
  • Gender
  • Interests
    Tech in general
    Mock the fuckin Week
    Survival skills
    The apocalypse
    Hating apple
    Hating CoD
    MOTHER FUCKING OUTLANDER SERIES. Watch it if you haven't seen it.
  • Biography
    Bit of a nutjob. I'm a redneck survivalist hippy gamer (yes, a bit contradictory). I hate apple and CoD with a passion. I'm actually pretty open minded, at least on things you'd think I was against.

    https://youtu.be/jQkNxLU2wvk?t=3053 That time I was in The News. Luke's reaction to me being the author is exactly what I am going for in life. Legitimately my proudest moment in life lol
  • Occupation
    Pocket Sand Manufacturer


  • CPU
    Intel Core I7 7700k
  • Motherboard
    AsRock Z270 Supercarrier
  • RAM
    4x8 32gb G.Skill Trident Z RBG 3400
  • GPU
    GTX 1080ti FE custom watercooled
  • Case
    CaseLabs Magnum SMA8
  • Storage
    A bunch of Samsung SSD's
  • PSU
    EVGA Supernova P2 1000w 80+Platinum
  • Display(s)
    2x Asus VE248, 1x LG 4k monitor
  • Cooling
    Custom water cooling loop. 1x120mm radiator and 1x480mm radiator
  • Keyboard
    Corsair K95 RBG
  • Mouse
    Logitech G502
  • Sound
    Sony 470w sound system. (dual 8 inch woofers, 14 "driver units")
  • Operating System
    Windows 10

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  1. 20201129_150958.thumb.jpg.6797ff2c12b1ad0d08854c03dfe59e18.jpg

    Fermenting garlic in honey and a splash of rice wine vinegar.

    1. Show previous comments  1 more
    2. Trik'Stari


      I plan on using both the garlic and the honey for a sauce I've been developing.


      Basically, half a jar of honey gets combined with two or three tablespoons of good quality aged balsamic vinegar, which I get from The Olive Oil Taproom (not sure if they have online ordering. It's expensive but worth it) and then I start adding in this chipotle roasted garlic seasoning, brown sugar, paprika, some kind of korean chili paste my roommate bought WAY too much of, and lime zest. The end result is something similar to a spicy bbq sauce but with no onions, no tomatoes, and no mustard. Quite good on thick cut grilled pork chops. Especially if you paint it on while they're cooking.


      I've actually been considering putting it all together in a big jar with the garlic cloves and letting it ferment for a while to see what happens, but I have no idea how to tell if I end up with something safe to eat or not.

    3. Trik'Stari


      I'd also be interested in doing a big ass batch of honey fermented garlic, then take the honey and try making mead with it. Yes I really do like garlic that much.

    4. Letgomyleghoe


      as long as you keep it open air (with cheese cloth etc) everything looks and smells fine it's most likely safe.


      I'm gonna be doing my own batch of spicy peppers for some home made hot sauce this week.