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Everything posted by haresfur

  1. Of course we were the vanguard here on eG. I think there may be even earlier discussions, too.
  2. Some of the newer tomato varieties are less acidic. I think it probably doesn't matter but follow the instructions in the Ball Blue Book (get your mind out of the gutter) and add citric acid for safety (1/4 tsp/pint, I think).
  3. Just don't leave it in reach of my MIL
  4. haresfur

    Bay leaves

    I guess you don't have the tradition that whoever finds a bay leaf in their food has to kiss the cook
  5. haresfur

    Bay leaves

    Wow Andie, impressive because they seem to grow slowly. I have one that is now about 2 m tall and more of a bush, which is fine with me because I'm growing it for the leaves, not for shade. I find the fresh leaves are more delicate and I use more. I think the taste is a bit different. I probably should throw out my old store-bought dried leaves and dry some of my own since I now have enough to harvest. When my family lived in England, the landlady was out front pruning trees and handed my very confused mother a branch as a gift. The landlady finally realised she had to explain that it was bay. I don't think my mother had ever seen it anywhere but in little packs before.
  6. haresfur

    What is this cooking vessel?

    I'm with Norm - looks more like stoneware to me so do the test. Although either have been used over fire for centuries. It looks like it might have a tin glaze but that's a wild guess. So an even wilder guess would be perhaps Basque.
  7. haresfur

    Food Waste @ Home

    Nah, I'm not doing anything that wasn't done when it was originally sealed except for possibly introducing a little more oxygen by opening and re-closing it.
  8. haresfur

    Food Waste @ Home

    My latest idea is to use a vacuum sealer to re-seal prepackaged vac-pack food rather than sticking it in a zip lock. Even if you can't pull a vacuum for some reason you can often get the bag resealed to minimize oxygen contact, keep from exposing the food to new mold, and save plastic. I'm interested to see if it keeps my pastrami from turning gray.
  9. haresfur

    Chefs who cook in remote areas?

    It's been a long time since I worked in bush camps but I think a lot depends on the size of the camp. Small camps might not even have a bull-cook to take care of the non-cooking work (the bull cook works in the kitchen but only cooks bullsh*t). A large camp might have many cooks and a lot of support. I spent a couple of weeks working where a company was building a hydro dam and they fed us because we didn't make a dent in their budget. Still remember getting served a plate of mash and a steak that draped over the sides and having the server ask if I wanted another one. I also worked in more remote locations with just a half dozen people besides the cook (make sure the boss agrees to have people rotate washing dishes but you will still end up doing most everything). Generally the supplies are only limited by availability and storage (where we didn't have power). If the food shipments are only weekly or less frequently then it takes more planning. In my experience people in these situations eat a lot. They burn calories and are bored. Think football player calorie intake. I once saw someone come off a 20 hour shift and order 20 eggs since he had 12 after a usual 12 hour shift. Make sure you can bake. Bad cook: made a cake-box cake and figured it would last two days. It didn't even hit the table as it was passed around until it was gone. Good cook: "I went through 3 cases of chocolate chips this summer! Everyone would sit and eat cookies until dinner was served. Usually budget is not an issue but be sure to check before signing on. On the other hand, you may have workers who only want meat and 3 veg, so flexibility is important. It may be hard to provide variety within people's comfort zone. There are other things to consider. Will it be a dry camp? I have heard claims that some cooks used those so that they could get away from booze for a while. Will you flip out when the drunks sneak into the kitchen and add garlic powder to your muffin mix? Are you outgoing enough to keep the workers happy but self-sufficient enough to survive the isolation? Can you get along with people you would cross the street to avoid if there was a street? If you love nature it really helps. If you end up doing it - I would love to see you post your experiences.
  10. haresfur

    Gardening: (2016– )

    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.
  11. 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.
  12. haresfur

    The original Bombay dry gin

    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.
  13. haresfur

    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.
  14. 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.
  15. 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.
  16. haresfur

    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.
  17. I don't think Crown Royal is 100% rye unless you mean Northern Harvest (which I quite like for a softer rye).
  18. 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.
  19. haresfur

    Gardening: (2016– )

    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.
  20. haresfur

    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.
  21. 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).
  22. 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.
  23. haresfur

    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.
  24. haresfur

    Feasting My Way Through Japan

    Ah. A Slayer. My coffee pusher man uses these machines. Apparently they give lots of control to elevate your brew to a fine art in the right hands.