iiinova — where your digital self keeps evolving

marc @shiftlessbum.bsky.social · 29/09/2026

I have all my rhubarb hot sauce into jars to ferment. I'm guessing it will be about 3 days before the ferment begins and then at least another 7 - 10 before I'm happy with it. At that point it goes into the back of the fridge to end the ferment and meld and mellow for 2 more weeks.

My 2.5 liter fermentation jar, plus 3 x 1 liter jars full of a brilliant red rhubarb hot sauce.

050

marc @shiftlessbum.bsky.social · 28/09/2026

In my personal top favourite albums of all time.

010

marc @shiftlessbum.bsky.social · 28/09/2026

Realized today that my window for using up the last 2kgs of Crimson Red Hot Peppers was fast closing, which explains why I now have 5.5 liters of a Fermented Rhubarb Hot Sauce beginning in my bathroom.

The Crimson Red Hot Peppers literally make this sauce so vibrant looking!
Way too much hot sauce beginning its first ferment.
I'll let it ferment for 7 - 10 days before I put it in jars and refrigerate it for another 7 - 14 days to finish.

040

marc @shiftlessbum.bsky.social · 27/09/2026

I am making the largest batch of hot sauce I have ever made. We bought 3kgs of Crimson Red Hot Peppers, and now I need to use up the last 2kgs before they go bad. Fermented Rhubarb Hot Sauce to the rescue!

My biggest purple Tupperware container with all the Crimson Red peppers, habanero, Scotch bonnet, garlic, onion, ginger.

170

marc @shiftlessbum.bsky.social · 26/09/2026

Today's score at Value Village was this unmarked cast iron griddle. It's 25 cm (10 inches) in diameter and weighs 4.4 kg (10 lbs)! Likely an unmarked Lodge from between 1930 - 1960. Very shallow. Will be great for searing meat or making flatbreads.

The face of the pan. It's a little dirty and needs to be cleaned and re-seasoned.

Back of the pan needs to be stripped and cleaned.

270

marc @shiftlessbum.bsky.social · 26/09/2026

Taste testing Simms Sours Black Death Ultra Sour Candy. This is considered to be the sourest candy available anywhere in the world.

youtube.com

Taste testing Simms Sours with the "infamous" Black Death, and Spicy Black Death candies!

YouTube video by Marc Boudreau

021

marc @shiftlessbum.bsky.social · 25/09/2026

@altonbrown.bsky.social, I'm attempting to write a cookbook focused on my love/obsession with rhubarb. Would it be OK, if I used this as an epigraph? "When you love something, in a kind of secret way, you find things that other people don't know." - Alton Brown

010

marc @shiftlessbum.bsky.social · 25/09/2026

I will definitely autograph your copy. Thanks!

110

marc @shiftlessbum.bsky.social · 24/09/2026

Thank you! I'll definitely let you know when I am finally ready to publish/release this.

001

marc @shiftlessbum.bsky.social · 24/09/2026

Appendix Part 5: Rhubarb Graveyard Chapter 13: Relish, Mustard. Tartar Sauce, etc. All the recipes that were good but just not good enough.

020

marc @shiftlessbum.bsky.social · 24/09/2026

Part 3: Light It On Fire Chapter 7: Rhubarb Paste Chapter 8: Roasted Rhubarb Barbecue Sauce Chapter 9: Rhubarb Glaze Part 4: What The Heck? Chapter 10: Rhubarb Salsa Chapter 11: Rhubarb Miso Mostarda Chapter 12: Peppered Rhubarb, Strawberry, Dark Chocolate, and Balsamic Vinegar Jam

110

marc @shiftlessbum.bsky.social · 24/09/2026

Part 1 : Let It Rot Chapter 1: Lacto-fermented Rhubarb Chapter 2: Fermented Rhubarb Vinegar Chapter 3: Rhubarb Achaar Part 2: Make It Sour Chapter 4: Rhubarb Agrodulce Chapter 5: Sweet and Spicy Pickled Rhubarb Chapter 6: Rhubarb Hot Sauce

110

marc @shiftlessbum.bsky.social · 24/09/2026

12 Master Recipes, 3 different recipes using each Master Recipe. I can see two more Master Recipes that either need replacing or rewriting. Current working Table of Contents for my #MonsterInABox is this....

110

marc @shiftlessbum.bsky.social · 24/09/2026

I started my rhubarb cookbook with 13 "master recipes", which quickly became just 12. I then deleted 5 of them and came up with better recipes. I didn't want it to just be me adding rhubarb to existing recipes. It had to be about the rhubarb and how much weirdness it brings.

220

marc @shiftlessbum.bsky.social · 24/09/2026

When Rhubarb Gets Weird Savory Rhubarb, Lacto-Fermentation & Other Questionable Decisions By Marc Boudreau (2 of 2)

140

marc @shiftlessbum.bsky.social · 24/09/2026

About a year ago I realized I could probably write a cookbook about #rhubarb. I have an obsession with it, focused on its sourness and acidity. Not how it tastes when you add a tonne of white sugar. I think I'm about a year out before I publish this but for those that may be interested....(1 of 2)

240

marc @shiftlessbum.bsky.social · 22/09/2026

Awesome, such awesome suggestions. I've noted them to try next time. Thank you so much!

110

marc @shiftlessbum.bsky.social · 22/09/2026

Thanks! I have what may be an unhealthy fixation on rhubarb especially any use that highlights the sour/acidity and isn't just rhubarb and a shit tonne of sugar.

100

marc @shiftlessbum.bsky.social · 22/09/2026

Can I ask how you made your paste? This is what I did, though I think next time I'll increase the rhubarb as it's not as sour as I wanted. 500g rhubarb 50g dried pitted prunes 75g fancy molasses Cooked down and then pureed. 750g rhubarb next time. Looking for a tamarind paste "substitute".

200

marc @shiftlessbum.bsky.social · 21/09/2026

Last night I played with rhubarb by imagining what it could be if it was tamarind paste. Turns out, it's pretty amazing. Tonight, I'm playing with rhubarb again and imagining what it would be like as a hot sauce. Turns out, it's also pretty amazing. 🍽️🍜

Rhubarb paste, it will be used the way you would use tamarind paste.

Crimson Reds, Scotch Bonnet, garlic, ginger, onion, getting some scorching on a hot pan

Added in the vinegar and rhubarb. Bring it to a boil and simmer until the rhubarb breaks down.

After it breaks down, into the blender to puree, then back to the pan to summer down and thicken to a sauce.

2141

marc @shiftlessbum.bsky.social · 19/09/2026

Doing a little beer tasting of New Brunswick made Stouts with Shana. We have Maybee Brewing Company's Elevensies Espresso Stout, Grimross Brewing Co.'s Diggin' Oat Stout, and Flying Boats Brewing's L'Etoile Noire!

youtu.be

Taste Testing New Brunswick Stouts from Maybee Brewing, Grimross Brewing, and Flying Boat Brewing.

YouTube video by Marc Boudreau

130

marc @shiftlessbum.bsky.social · 17/09/2026

Saw a post from someone saying, "I have never regretted going for a swim." I'm thinking you have obviously never launched a canoe under questionable circumstances. I for one have had a few regrettable swims. Roll a fully loaded canoe, with all your shit, tell me you don't regret that swim.

160

marc @shiftlessbum.bsky.social · 15/09/2026

It looks so pretty but unfortunately it did not set. I'm guessing I didn't boil it long enough to fully hit 105oC, so it went back on the stove for a second boil. If it still doesn't set then, I'll add extra pectin and try again! Crab apple jelly will happen!

My jars of what were supposed to be crab apple jelly but are currently crab apple syrup.

0140

marc @shiftlessbum.bsky.social · 15/09/2026

My crab apple jelly is in jars and cooling! It looks beautiful and is sweet and appley already!

Three one liter jars and one 500mL jar of my beautifully red, crab apple jelly.

2170

marc @shiftlessbum.bsky.social · 14/09/2026

As food keeps getting more expensive I keep reminding myself I need to forage, hunt, and fish more. Use more of my sweat equity and less money to keep my belly and freezer full.

030

marc @shiftlessbum.bsky.social · 14/09/2026

I am making crab apple jelly. Well, my wife and I are making it. We foraged the crab apples together. She did the work to remove the stems and the blossom end and did the initial boiling. I'm boiling the juice and the sugar for the jelly! I'm hoping she'll help with the bottling and canning. #TeamB

040

marc @shiftlessbum.bsky.social · 13/09/2026

I pretty much love every pickled or fermented food!

011

marc @shiftlessbum.bsky.social · 13/09/2026

We also found a whole box of Crimson Hot Chili Peppers at Superstore for $11. Took the ends off them, removed the seeds from most and then copped them all up with the food processor. Lots of hot sauces coming up between fermented and vinegar based, lol!

220

marc @shiftlessbum.bsky.social · 13/09/2026

They're not in a mesh fruit bag hanging over a bucket. We will let it drip out overnight. Tomorrow I'll add 3/4 cup of sugar for ever 1 cup of juice we collected and set that to a boil. Let it simmer until it hits jelly temperature, and voila, Crab Apples Jelly.

120

marc @shiftlessbum.bsky.social · 13/09/2026

Once the wine must cools down I'll add the pectic enzyme, yeast nutrient, and get the yeast into it. We also took care of all the crab apples we foraged yesterday. Removed the stems, cut off the bloom end, cut in half, then into a pot of water. Boiled then simmered.

120

marc @shiftlessbum.bsky.social · 13/09/2026

Productive day of food processing here at Chez B! By the time we removed the stems and the bad grapes we ended up with 8.5 litres of crushed grapes with their juices. Added some water and sugar to bring up the volume and up the starting gravity.

150

marc @shiftlessbum.bsky.social · 12/09/2026

Thanks! I'm super happy. I got grapes this year too!

020

marc @shiftlessbum.bsky.social · 12/09/2026

Another first harvest for us, my grapes! We almost got some last year but were beaten to them by the local wildlife. We had a dry summer so they're not as plump this year but they are very sweet! These are white wine grapes, L'Acadie Blanc. Tomorrow I'll clean them up and weigh my harvest!

Two plastic shopping bag sized backpacks full of grapes!

150

marc @shiftlessbum.bsky.social · 12/09/2026

18 apples. That doesn't sound like much but it's the first time that the tree I planted in my front yard has produced apples! There may only be 18 of them but they're my apples.

1160

marc @shiftlessbum.bsky.social · 06/09/2026

I wrote a new recipe today and tried making it for the first time, Rhubarb Miso Mostarda. Turned out fantastic, I'll be serving it tonight served over pork chops. Recipe is here - docs.google.com/document/d/1... 🍜🍽️

A picture of my finished Rhubarb Miso Mostarda

020

marc @shiftlessbum.bsky.social · 05/09/2026

It didn't make the list so we can still be friends....heh

010

marc @shiftlessbum.bsky.social · 05/09/2026

Marks of the Enemy, aka People Who Can't Be Trusted. Anyone that refers to themselves in the third person. White guys with dreads. Anyone that likes creamed corn. Putting something orange into a seafood/clam chowder. Saying reorientated.

150

marc @shiftlessbum.bsky.social · 01/09/2026

I have it on hold at the library. Looking forward to reading it!

010

marc @shiftlessbum.bsky.social · 01/09/2026

Cod: A Biography of the Fish that Changed the World I have wanted to read this since it was published and I'm glad to have finally finished it! Great book, engagingly written and I loved the recipes.

250

marc @shiftlessbum.bsky.social · 31/08/2026

I have been watching her videos, thanks! I'll need to take a look at your website too

010

marc @shiftlessbum.bsky.social · 30/08/2026

Just a small chain of Oslo stitches but I'm beginning to figure this out. #nalbinding

A length of yarn only about 15cm long that shows the weave from tying the Oslo stitch.

140

marc @shiftlessbum.bsky.social · 30/08/2026

It's essentially a locked sinnet knot. I have tied a few variations of that knot in my lifetime so I already know I can tie this knot, I just need to practice it a bit more. #nalbinding

030

marc @shiftlessbum.bsky.social · 30/08/2026

So far my #nalbinding experience isn't going well. I know I can get this and I will but I currently have a pile of permanently knotted yarn next to me that will never be usable again....heh

030

marc @shiftlessbum.bsky.social · 30/08/2026

Nalbinding invented before knitting or crocheting using a single needle to create durable products like hats, mittens, and socks. It's a series of knots, and unlike something that has been knitted it will not unwind if you pull on a loose end. I will attempt making a hat using the Oslo stitch.

My ball of "salt and pepper" yarn, with the hand carved wooden needle my wife made

170

marc @shiftlessbum.bsky.social · 30/08/2026

Can't replicate it again but when I searched for, Lake Ontario, in Google Maps the screenshot was what I got.

100

marc @shiftlessbum.bsky.social · 30/08/2026

Can't replicate it again but when I searched for, Lake Ontario, in Google Maps the screenshot was what I got.

000