haresfur

Semi-dried Romas then stored in olive oil in the fridge (freezer would be better for long-term).

It will be pasteurised long before it is tender

You could just cut down on the syrup and add more peanut butter and of course use an unsweetened peanut butter.

I don't understand the expensive part since I make mine in the french press when I do. I usually just get an iced latte from my friends. My partner will often get a nice (as in not iced) coffee to take home and put in the fridge for later - have them make an iced in a large keep-cup but don't add the ice. She likes vanilla syrup, which is an abomination, but it works for her. Our alternate cafe does up cans of cold brew and long-blacks which are pretty good.

There is some discussion in the Coffee and Tea forum. I use a french press but at one time I made my own cold drip system. I personally wouldn't bother buying something special.

I have a cheap slicer with a serrated blade. I wanted it for very thin slices of cheese and salami. I hate that I spend a lot on plastic packaged pre-sliced cheese. Pull it out now and again. The slices are passable and I don't think it is much faster than a knife. It also needs some technique like a knife. I confess that holding the food in my hand works better than the pusher, which of course is more dangerous. Wish I had a good deli counter.

One respected gardening show in Australia said the small tender nettles best for eating don't sting. So the recommendation was to throw away any that sting your fingers when harvesting. Doesn't sound like a fun plan to me.

It was only a near disaster but I will never again put cheesy bread on baking paper under the broiler to ease cleanup. Caught it just before ignition.

Jamie Oliver has a savory pie recipe that uses filo dough in a cast iron fry pan so it is very forgiving of tears or scrunches. I can't remember what his original filling was - my cousin turned me onto it by doing all sorts of variations of filling. So maybe greens, ricotta, a couple of eggs, and a sprinkle of nutmeg. I have also used the technique with store-bought puff pastry or short crust sheets. Aside from that, do brussel sprouts count? I like to half then fry the ever-loving heck out of them in olive oil until the leaves that fall off turn crispy. Or make a spinach dip as an excuse to eat potato chips for dinner.

A dormant member of the forum's two-year old grabbed a tin off the shelf in the supermarket gourmet section, which is how the kid developed a taste for octopus

Sometimes it gets down to what scares you. Cancer risk is one thing but neurotoxins like pesticides freak me out much more.

The water being released by Japan has had radionuclides removed except for tritium (including cesium isotopes in the article cited above). Tritium, for those who may not know, is a radioactive form of hydrogen, H-3, with a half life of about 12.3 years. It is present as a part of the water molecule since it is hydrogen. There is essentially no way to remove it from the water which is being treated to remove other, more hazardous radionuclides. Tritium is an emitter of weak beta radiation that does not bio-concentrate in fish or other life forms, including humans, because it is part of water. It gets flushed through as other water is consumed. As such, drinking water standards are quite high compared to other radionuclides. The drinking water standard for tritium is set by most countries and organisations at 7,000 Becquerels per liter, based on consumption of 2 L of water per day. The basic assumption in calculating radiation risk is the "linear low dose" extrapolation method where any radioactive decay is calculated to have an associated risk. Thus, the goal is to have no radioactive exposure but in actuality we all are exposed to, and consume natural and man-made radionuclides. So yes, there is always a risk with any radioactive exposure but standards for acceptable radioactive dose have been set for the general public and at much higher levels for workers at radioactive facilities. There is a whole lot of science and policy in translating the radioactivity of different isotopes into a dose due to exposure. It can be hard to take all of this and put it into a context of, "Ok, how worried should I be?" while still maintaining the actual accuracy (or precision for that matter) of the science. I wouldn't tell people there is no risk but it is hard to show them how small the risk is. We used a "Theoretical maximally exposed individual" to show that no one would approach dangerous exposure levels near a nuclear facility. It would be good if China took that approach, I don't know for sure why they haven't (no politics). Another way to gain perspective is to compare the discharge to the amount of tritium released by other sources. From a Japanese news site: I don't have any figures for the estimated tritium concentration expected for fish near the coast of China but would be very surprised if it was as high per kg as the drinking water standard. One thing to look for is to compare seawater concentration measurements to the drinking water standard. I personally wouldn't worry about eating the fish if the seawater levels are lower than the drinking water standard since tritium doesn't concentrate in the flesh and I'm not likely to eat 2 kg of fish every day. I do know I was happy to consume steelhead caught by the nuclear facility I mentioned above.

I love pickerel but never caught enough to make a meal of cheeks

It looks like only the dried daun salam leaves are available in Australia, too. I'm a bit surprised that no one brought in plants before our biosecurity got so strict. I expect it would be a major operation to do so now, similar to what you describe or worse. You sent me down a bit of a rabbit-hole because daun salam is related to the Australian lilly-pillies. Lilly-pilly berries are edible (although there is varying opinion on whether they are worth eating) and I found a facebook video that said they will send out stems with pink leaves (all new leaves?) that you can eat or just chew on. No mention of eating the green leaves as bush tucker. They are tropical so don't know how well the better tasting varieties will grow where I live.

That is an impressive plant. I think I have some coming up in a small pot where I shook out the seeds from a volunteer in my lawn. I'll have to figure out where to plant it. Tends to get pretty cooked in the summer here but didn't do well under the shade cloth in my cat enclosure. The drinks look delicious. I found red shiso syrup goes moldy in the fridge so vinegar seems like a good way to go. Thanks for the idea. I made green shiso pesto one time but the partner wasn't impressed. Maybe I'll try red if I get enough plants.

You apparently missed the bit about yellow being the unripe colour for essentially all of its development. That is the important point about how they are different from most other capsicums. Bell peppers grow up green to their full size then turn red or yellow.

Hungarian wax peppers (I think "banana peppers" are the same thing) start off as tiny green things but once they grow longer than a couple of cm, they turn yellow and yellow is the immature colour as they grow to full size and start turning red. They are generally eaten in the yellow immature stage.

That explains that picanha is rump cap but doesn't really compare. I basically think of the picanha as the back end of a full tri-tip but it might depend on your local butchering practices. I prefer tri-tip, personally because what I get here is the foreward bit cut off and I don't need the fat cap.

Link to Washington Post article that confirms my suspicions (probably pay-walled)

For what it's worth, I haven't seen the same dying trend in Australia. The Borough still has 3 shops within two blocks and one changed hands not too long ago. Prices probably have risen but not to that extent. And our energy prices have been going up a lot.

It is Australian. There is some debate on whether it is supposed to contain chicken bullion or not - like pumpkin spice doesn't contain pumpkin. It's basically just one type of seasoned salt.

Might not be able to get an exact substitute for ingredients but can probably still make something tasty. You should be able to find a somewhat similar sausage but I'm not sure which one would be the best fit. Can you get okra? Maybe you have an Indian grocery that would have it.

Those are the ones I have, mentioned above.

aka, the beer-crisper