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About haresfur

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    Bendigo Australia

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  1. My french tarragon dies back to ground in the winter (we only get overnight frost) but comes back every year - unless a certain someone thinks it's dead and dumps its pot out.
  2. When I infused ginger into vodka, I kept it in the freezer because my fear was that the heat would be fugitive, otherwise. It seemed to keep pretty well.
  3. CBC said the recall was extended to several provinces. I understand them doing it, but I'd keep my bottle if I had one. I'd just factor the strength into the pour and stir with ice for longer.
  4. Canning Jar Lids

    I bought some decent jars that weren't US Ball or Kerr. But, yeah the lids that came with them had several failures. Ball replacement lids are much more successful. Also I think the standard size lids are a bit better than wide mouth although I prefer to use the wide mouth jars.
  5. Just found this beauty at an Asian food store in town. The woman asked what I was going to use it for and I said, mostly to look at. But I'll at least try it out.
  6. Cooking teacher in Thailand claimed that a mortar and pestle is better than a blender for making curry paste because the ingredients get mashed instead of chopped and they stay cooler. Next time, I'm going to use a stick blender.
  7. Canning Jar Lids

    Sous Vide won't give you as strong a vacuum seal as boiling water canning but you aren't really relying on that for storage of a week or two in the fridge. I use fresh lids for preserving most anything that will be at room temperature but used lids if I'm treating it like an open jar of food. This is somewhere in the middle. I would get nervous about egg dishes unsealed for two weeks in the fridge and either use new lids or chuck out any that don't have a vacuum when opened. For a week, I wouldn't worry, personally.
  8. I don't think Crown Royal is 100% rye unless you mean Northern Harvest (which I quite like for a softer rye).
  9. And you didn't come by and say hi? Sounds like a great trip. I've heard good things about Rockpool but I'm not so meat focused.
  10. Got a fig tree into the ground. I bought it in spring and as it was getting rung up they said that I should wait a couple of months before planting it. Apparently it had be bare-root and then they had put it into a pot when it didn't sell soon enough. I was a bit ticked. Then it did nothing for about 3 months or so. I was about to take it back when leaves started to appear. So I nursed it through summer and now it's cool enough to plant. Hope it survives better than the lemon I tried to plant in the same spot. We also have another smaller fig that I need to find a place for. Speaking of figs, they are ripe now so we picked up some fresh ones at the farmers market. I was buying bresaola and my beef guy instructed me to go get figs. Put a slice of bresaola on a piece of bread, then a slice of fig. A little blue cheese on top, flash it under the broiler. Then sit, take a bite, and think how wonderful life is. I'm not sure if he meant fresh or caramelized fig but it turns out great each way.
  11. The Last Word

    Heated up, that sounds like a nice Whisky Mac variation - I like adding a little Charteuse to them. And Stirred Word is a good drink (or band) name.
  12. I think, in part, it's a leverage thing. Even people who try not to show up late may end up doing it sometimes. But if a large number of diners do it on a rare occasion, then the restaurants will end up copping it because they serve a lot of customers. Sorry about that. I remember trying to get a Christmas Eve supper - not late, maybe 6:30 pm Most restaurants were closed. The Thai place was open but they had pretty much given up and had to thaw some chicken for us (well it was mostly thawed when we ate it).
  13. After an illness, Wattle the cat turned off on eating his raw kangaroo mince (had to be kanga, never would touch beef or turkey) but he now is ravenous for 60 C sous vide chicken breast. I bought an inexpensive sealer from Aldi since I'm no longer a Costco member to buy freezer bags and am quite happy with it.
  14. Feasting My Way Through Japan

    Get Naked Espresso in Bendigo. The vision of someone spending a career mastering the nuances of a coffee machine & beans matches my impression of Japanese culture.