Introductions

[noxulous]

Name:Noxulous

Age:30

I mostly post about: writing fiction mostly. Some nsfw, some not, some fantasy, some sci-fi. I have around 200 short stories that vary wildly in quality that i recently backed up from another site and i have yet to work out how i am going to put them all somewhere.

My hobbies are: writing, hydroponics, cooking.

My fandoms are: i have a hard time knowing how to answer this question... If pressed i could perhaps answer on the spot if given examples

I'm looking to meet people who: there's no normal way to answer this question.. I write because i want the way i feel translated into stories others can relate to. I guess i wanna meet others who relate to the way i feel about life, the world, people... Or at least who are willing to explore that.

My posting schedule tends to be: sporadic

When I add people, my dealbreakers are: nazis, racists, sexists, bigots, prudes, antitheists (not to be confused with atheists, just dont force your lack of spirituality on me)

Before adding me, you should know: my interests, my identity, my writing, my very affect is going to be exceedingly strange. I dont consider myself human, or a person. My pronouns are it/its. The thing to take away is this; no matter how strange you think i will be, i will likely be even stranger than you expect, but i am friendly, like to be infodumped, vented to, and asked questions.

Comments

[sushiflop]

Heck yeah! Also, forgot to note, hydroponics is a very cool hobby and I also enjoy cooking. Do you do recipe posts at all? I like knowing what other people have made and expanding my own repertoire.

[noxulous]

Sometimes i do post recipes. Alot of my cooking is like my writing in that its intuitive rather than measured, but i do try to record what works and what doesnt. Im practicing on blood cuisine, which is fairly finnicky.

[sushiflop]

Blood cuisine!! I am impressed. I can totally imagine prep being finicky.

[noxulous]

The biggest trouble is keeping it from scorching. If it scorches it robs the entire dish of flavor.

[sushiflop]

Have you had any outstanding successes? Dishes you particularly liked? I tried blood sausage once and it wasn't for me (I'm pretty sensitive to texture) but cooking is probably where most chemistry at home is done and the finicky dishes are fascinating.

[noxulous]

Oh i have had several i truly, utterly enjoyed. One was a blood, liver and heart ramen where the beef flavor was so rounded and complete i can scarce describe it.

Another was a blood seafood gumbo, the blood thickened the roux perfectly and lended a richness that made it taste sublime.

One more is my peanut blooder cookies. Its the 3 recipe peanut butter cookies (cup of peanut butter, half cup of sugar, 1 egg baked at 350 for 10-12 minutes) but the egg was subbed for 60ml of beef blood. It doesnt change the flavor much but it makes it healthier and more filling as blood is mostly protein (after water). It has a similar emulsifying protein structure to eggs so it can be used in this way for any baking dish to make it healthier and more substantial nutrient-wise.