haresfur

I'm not much of a Fever Tree fan. Or at least I haven't found a gin that goes well with it. My preference here is usually Cascade, although I have some Luxardo gin that surprisingly goes well with Schweppes, which is usually too sweet in a G&T. Overall, I lean to cutting the vermouth down to 0, and having a Campari and soda.

I've tried an Americano using tonic water and found it too sweet for my taste. Then again, I find Campari somewhat too sweet.

The plastic bags of roast chook served up by grocery stores are known as "batchelor's handbags" here. Emma Buswell was the winner of the City of Joondalup 2022 Invitation Art Prize for her work, ‘The sometimes luxury handbag and other suburban fables.’

I would never have thought of using a spring form for upside down cake. Always used a cast iron fry pan. We have a family debate about using crushed pineapple (me) or rings (her). Both work. Cherries are only if you are making it with kids. Is there anything unusual about the cake recipe? It looks quite dark inside.

That all looks great. Did the cilantro taste come through after grilling? I've taken to smashed cucumber salad. It really seems to integrate the dressing into the cuke and the cuke into the dressing.

No photos, but I think I did a pretty good stir-fry prawns and veg. I'd say I'm getting it down, but I like the fact that it is never quite the same. Fried the prawns in my Korean chili oil, which gave a light snap, which suits my aging upper digestive system. Pulled them out and added red capsicum and zucchini chunks, along with some rice bran oil to char. Then onion, garlic, ginger, and a few mushrooms that needed to be used up. Oyster sauce (not a great variety but needs to be used up, and vegan fysch sauce, which frankly I like better than fish sauce, so shoot me. I was going to post about it in the fish sauce topic but didn't want people coming at me with pitchforks for being off topic. Finally prawns went back in with some sesame oil. I think the key is to try to get the zuke charred on the outside but creamy soft inside.

Well, according to google 1 US tsp = 4.9 ml 1 Imperial tsp = 5.9 ml According to the ones in my drawer with tsp and ml marked, I think both from the US and Australia, but at this point I'm not always sure 1 tsp = 5 ml According to what I pull up on google, 1 tsp fine salt or table salt is 5.7 g and 1 tsp unspecified salt is 6 g. My guess would be that these are 5 ml tsp, but that is just an assumption Epicurious has a weight conversion chart that shows it is all over the place but unfortunately goes from g to volume, and I am more interested in the other direction since I will use weight if it is given and my brain doesn't want to do the work to calculate volume to weight.

Yes, I'd call that a schnitzel, or in the vernacular of my country, "a schnitty"

Wanted comfort food and made meatloaf with sauerbraten gravy* and spaetzle. * gravy is used loosely because I didn't have pan dripping from cooking the roast so used beef stock and because I way over thickened it. The meatloaf recipe said to grate the onions for a moister result. I used a mini food processor attachment for my stick blender and they were right. Probably overblended. Oh and panko instead of bread crumbs, which is good because I never have bread crumbs around The spaetzle were more successful than my previous attempts but I ended up with paste stuck to many utensils and countertops. Turns out the reason I thought this sauerbraten and meatloaf would be a good combination. My partner pointed out that a restaurant we used to go to decades ago served it.

So his rant is really more of a troll. If it was a chemistry lab, with someone who actually understands analytical chemistry, you would put in decimal places to show the required precision. The last decimal place would be uncertain. So 1.0 kg could be 1.1 kg or 9.9 kg and 1 kg is a wild-ass guess. In this case, it is still easier to use weight, which negates his argument.

That is crazy to take out the original measures. I'd go further and say the recipe writers should test the recipe using the volume measurements that they calculate rather than trusting some table of conversions. In particular, going to the US, I would want to be sure that the conversion is correct since a cup is not always a cup.

Why does he think that using weight rather than volume somehow means you have to be as precise as your scale can be? Go buy a 1 kg bag of onion and that is how close you have to be. Ok, I know you don't get 1 kg bags so go buy 2.2 pounds or as close as you can get in the store. Maybe throw in another if it is spring and the onions are old so you will have to censor out a fair bit of the outer layer. Still easier than packing diced onions into a measuring cup. Sure, it would be more precise to say the weight of diced onion rather than the weight of onion before dicing, but like he says, it doesn't really matter that much.

IMO if your sausage rolls end up just ok, you are doing well

Early in the Australia & New Zealand forum fish and chips topic, barramundi was compared to eating a dishcloth. I have heard that wild barra is much better than farmed.

Baked Chicken katsu curry and smashed cucumber salad. I made chili oil for the salad using Korean-style flakes (from China) so it was not very spicy but the flavour is decent. Salad was on a bed of lettuce that needed to be used up. The curry was from a previous meal and rescued from the freezer. Manageable but better not frozen and thawed. Served on brown rice. Sorry about the messy counter top.