haresfur

I was a volcano obsessed kid and love the article. I don't understand how spraying the beans before grinding could work with a commercial grinder with a reservoir for the beans. I do know my main hangout adjusts the grind many times a day to keep the flow correct.

I'd do them at whatever you are running at or about 60 C like my chicken breasts. Look at it this way: Doing SV veg you use a lot hotter temperatures to cook them so there shouldn't be any major effect at lower temps.

The major grocery chains here have gone all-in on self checkout. At the store I go to most, there is usually only one lane with a checkout person and that is the one at the counter where they sell cigarettes so they are constantly leaving you for the smokers. They have also made it very hard to pay with cash - I assume handling the cash and paying for armored transport costs more than the credit charges. Since they do such large volume I wouldn't be surprised if they negotiated a very low fee. Along with this they have been getting heavily into face recognition, AI monitoring to see if you were keying in cheap veg for expensive ones, and various methods to keep people from dashing out with their trolly. Like experimenting with ways to lock the wheels if they think you are stealing. Very dystopian.

I can get Berkshire pork at my farmer's market but seldom do because it is far to porky for my taste. The tenderloin is ok. I understand with pork the sex makes a difference to the taste but they don't specify. If I want female pork I need to go to the Footscray Market in North Melbourne and it is far too much trouble to bring back on the train so I haven't tried to see if it makes a difference. Anyone have any experience with gendered pork?

Speaking of Camembert, Australia doesn't pay much attention to European controlled designation of origin laws and Australian "Camembert" is practically interchangeable with Australian "Brie". Recently I bought some French Camembert and remembered why I wasn't fond of the strong smell. My younger Dalmatian has a very good nose and went nuts over it, however.

Had a girlfriend who said she would celebrate any holiday where you could eat or give gifts

The most obnoxious chopsticks I have owned were heavy silver-plated steel ones that someone gave me. Not comfortable if you tapped your teeth with them. And slippery.

Well my question/confusion is about the ones you and others have been saying are for home cooks like this one: vs this one which has a basically flat blade profile I inherited one like the second from my father who used it to whack apart all sorts of things (the spine is covered with hammer marks). I took the chips out of the blade but am not sure whether to put a curve back in or not.

What is the practical difference in use between the cleavers with a very flat blade and those with a curved blade? I would think the former would be better for chop-cutting vegetables and the latter maybe better for slicing or rocking but I don't really know anything about Chinese cutting technique.

That looks fantastic! Of course there are the heathens on the US west coast who like Dungeness crab 🙂. I'm a bit surprised about the mayo but have never actually made crab cakes. I had some great ones out in suburban Maryland visiting DC last June. The manager of the restaurant harangued the kitchen to make them for us, even though it was lunch and they were a dinner special. Partner used to board her horse at a very nice property north of DC. A woman who lived nearby would come around and sell home made crab cakes that seemed to be basically all lump crab. Partner was out of town and I managed to wrangle a weekday dinner invite for crab cakes and champagne. One of those all time meal highlights. I wonder if panko would make good crumbs. That's what we use in meatballs.

White cockatoos in the Top End develop taste for durians, the world's stinkiest fruit Mr Siah said durians had a hard, spiky exterior, and the cockatoos with their "steel beaks" had found a way to crack into the fruit and access the creamy, yellow flesh inside. "It's just a recent thing," he said. "We used to have a farm down the road that grew melons and the cockatoos and corellas stayed down there at this time of the year, so we didn't have much of a bird problem. "But that [land] is now becoming a croc farm and cockatoos don't like crocodiles, so they've immigrated down to neighbouring farms and some have started liking a taste of durian." Mr Siah said the first durians of the season were fetching more than $30 a kilogram wholesale, meaning the cockatoos "were picking the most expensive fruit in town". He said despite the pressure from birds, as well as extreme temperatures, he expected a reasonable harvest this year of up to 15 tonnes. In 2014-2015 Mr Siah travelled the world through a Nuffield scholarship to study alternative and cost-effective methods of deterring birds and bats from destroying crops.

Gentrification Complete As Bahn Mi Place Now Accepts Card

I confess that I can't be bothered with rim salt. I just put a little grind of Murray River Pink Salt on the top after pouring and garnishing ... ok, after pouring since I often can't be bothered garnishing, either 🙂

Drink it the way you like it. I think it is kind of funny that some people who are aghast at putting ice in whisky are more than happy to add a bit of water to "open it up"

Lufthansa economy from Singapore to Frankfurt was spectacularly bad. First meal was a wad of stuck together tepid ravioli. Breakfast was a barely thawed breakfast burrito.

My Ikea one turns on the fan after a while, but I don't find it too loud. It was a good price here. It seems to do less cycling of the power than my previous one did. My main complaint is that it has a safety interlock when you first plug it in and I have to hit random buttons for random amounts of time until it releases. Maybe someday I'll figure out the magic combination.

Huîtres fumées were a lunch staple when I was doing geology in northern Canada. Usually eaten by stabbing with your sheath knife along with a sandwich of some sort. Quite inexpensive when the company was paying to fly them in.

This sent me down a rabbit hole wondering about the composition of early Chinese bronze, since I know that the first Greek bronze used arsenic instead of tin. Seems like it would not be optimal for cooking pots, although if I recall correctly the main problem was poisoning the metallurgists. Turns out that recent research suggests the two "ingredients" cited in texts were probably a mixture of copper and lead, and a mixture of copper, lead, and tin. So maybe not the best for cooking vessels, either.

I don't think this is true at all. It is common to find ones with feet in camping stores. I have seen them in both the US and Australia. btw, I was being flippant with my earlier comment as to if cooking in a Dutch oven was roasting or baking. I see people using them for both and for braising. I was on a very cold geology field trip in uni where one of the other students rummaged in the supplied for a huge can of peaches and the pancake mix to bake up a Dutch oven cobbler over the coals of our fire. Yes, he was a boy scout. eta: I have also seen aluminium ones for people who want to travel light. Horse packing maybe.

Too soon, here. We recently had a number of deaths and a severe illness in my state where a woman served mushrooms. She and her children didn't get sick and she claimed she got the mushrooms from an Asian grocery, although there have been no other reported incidences. Investigations are continuing.

Fair enough, but does a pot roast have to be done over coals?

Today I learned that some people line the pie shell when pre-baking rather than just pouring the beans in and out

I use a small oxo angled measuring cup sometimes but it is far from the most accurate way to do it. Basically impossible to account for the meniscus - for that you need to hold the measuring line up to eye level. I have a measuring cup that does the reverse - it has graduations for grams of various things like sugar and flour. It is spectacularly useless.

Converting to pounds sterling? 😁

I didn't know about the Willow Pattern. Thanks. The way Chinese porcelain moved around the world along with its stories and how it inspired spin-offs like the Delft and Staffordshire tin-glazed earthenware is fascinating to me. I'm not a huge fan of the really busy, multi-colour stuff but the skill is certainly impressive. Then again, to my mind, Chinese pottery peaked in the Song Dynasty, which inspired my username.