liuzhou

Yes. That was my point. It also depends how black the black really is. It is lack of reflectivity that defines blackness, after all.

Doesn't that depend on the material? Are they all reflective? Before I bought the background board above, I regularly used a white melamine tray without refection problems. I would have thought black boards less reflective.

In high school we distilled some sort of moonshine in chemistry class, although we called it poitin (pronounced 'potcheen'), the Irish name. Funnily enough, the teacher's name was Mr. Still!

I have something similar, but are sold speifically as photo backgrounds. As you can see it is double sided - black and white. They come in various plain colour combinations but also patterned. This one is the equivalent of $8.50 USD.

Having used such software in a university environment, I can say it's not 100% reliable. Nowhere near. They only work if the original is in their database. Far from everything is in any of them.

Here's my latest cookery book. All my own work.

Here is a great resource of information on the varous truffles (the fungi) of the world from TasteAtlas. Lots of truffle porn, too. Click on the pictrure.

Full story. If true, and from the quoted examples there are appears to be a strong case, she must be crazy to think she would get away with it.

This is what I call a couldn't face the struggle to go shopping with one hand and a crippled leg meal. My friend J who has been helping me was unavailable. So it's a freezer and leftover show. Chicken liver fried rice with egg, garlic, ginger, chili, hothouse chives, Shaoxing wine and leftover rice from yesterday (deliberately cooked to have for today). It was OK.

Not the easiest thing I've ever done, but I got there! Being stubborn sometime pays off!

A second one-hand dinner. It may look more involved but the butcher did 99% of the cutting. Sichuan style pork ribs with garlic, ginger, chilli, fresh green Sichuan peppercorns, hothouse chives, coriander leaf, soy sauce and doubanjiang. The ribs were slow stewed for about 45 minutes before being stir fried with the listed ingredients. Served with rice and stir fried water spinach.

The Lord Sandwich story is probably mythical, though. John Montagu, 4th Earl of Sandwich certainly existed, but the only evidence was supplied a man named Grosley who came up with the attribution, claiming in 1770 to have witnessed Montagu ordering a dish of beef between two slices of bread in London during a 24 hour card game session. Unfortunately for the tale, Grosely didn't arrive in London until 1765, but the word was in use earlier than his arrival or his publication of the tale. Also if such an event even happened, Grosely was unlikely to have been there. The bread sandwich is far more likely to have been named after the town in Kent, England and was used as a descriptor for many things originating there, strretching back to the 15th century. Food served on bread goes back even further.

Debrett's is a style guide for the brainless inbred aristocracy. Of course we bite bread. How the f*** else can anyone consume it? It has been online for years. Also, popular with idiots who don't realise Downton Abbey was fictional.

Yes, but paper woks don't work so well!

Now, I'm just wondering who is going to do the washing up!

Yeah, but he still cooks it with the skewers in. I very much doubt that even if he pulled them out it would make much difference, but if the skewers are still place, there are no holes! Just meat with bits of wood in it.

Yeah! I thought that was strange, but not the only strange thing.

No. I sandwiched it between four cans of beans to hold it steady. Luckily my knives are sharp. I should have taken a photo, but I would have needed yet another hand!

Following an accident in which I broke my wrist, I am reduced to having one functional hand. But I'm stubborn and insisted on cooking tonight. Definitely the best one-handed dinner I've ever made. Well, the only one really. 1-10-10 chicken with couscous and a lettuce and tomato salad. The hardest part was cutting the cooked chicken and the tomatoes.

When breading with panko, I always dry the meat, as suggested above. Then eggwash and into the panko, pressing the crumbs in. Refrigerate for a bit, then repeat the egg and panko and another short refrigeration. It may seem you would get too thick a crust, but maybe that's just the way I like it. I don't consider it too thick. It looks like the coating in @Duvel's video link.

I was well into my late 20s before I ate salmon that wasn't from a can. My mother thought it was some sort of exclusive gourmet food. I almost thought the fish lived in cans, despite living very near some of the best wild salmon fishing rivers in the world. They belong to the the Queen and were not the place for scum like me. Still aren't. The first time I ate non-canned salmon was in a London restaurant and I remember thinking "That's not salmon! Nothing like salmon." I'm a bit past my 20s now and still think salmon is overrated. The only time I eat it now is as shashimi or sushi but still not my favourite. I can't remember the last time I ate canned salmon. I thought "salmon manufacturers" were other salmon! 🤣

These arrived this morning, Great fun for freaking people out! Millipedes! Except, they aren't millipedes at all! They are a type of small fish in the anchovy family and similar in usage. Great unami.

I microwave beets here and haver never had colour loss. I have also roasted, which is my preference, but no oven here.

I agree with the previous two posts. The best way to season a wok is to use it. And don't worry about your gas ring not being hot enough. 1.4 billion home cooks in China manage just fine with a silmilar set up to yours. See here.