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haresfur

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Everything posted by haresfur

  1. There's a huge amount of Mexican food that has nothing to do with corn. In fact I can't recall ever eating Mexican with corn except corn tortillas and tamales. And there's a lot without melted cheese - fajitas, carnitas, tacos, mole, menudo
  2. I've only had Tim Horton's poutine and I'm not sure that counts. But I maintain an HSP - Halal Snack Pack is the best variation of stuff on chips
  3. I was trying to go through life without eating a Macca's burger but there was a flood in the city where I was living and we were out sand-bagging and a van racked up and handed out burgers. I do go to McDonald's sometimes but usually get chicken
  4. Can't your recycle squeeze bottles of something else from the store?
  5. Bonus points if you fold over a tab on the tape for easier removal
  6. A couple of my butternut pumpkins. I have a fair number more including some I don't expect to get ripe. All look kind of weird - stumpy instead of the classic shape. The one at the top with no seeds to scoop, I assume is a hybrid because I didn't know you shouldn't plant them near zucchinis. No seeds to scoop. "It's not a bug, it's a feature"
  7. Good Friday seems problematic since it moves around. And most of my American friends are complaining about late snow so probably good to wait. Here they say don't plant tomatoes until Melbourne Cup Day (Big deal horse race that is becoming less of a deal but is still a public holiday in my state). With climate change it seems I can sneak them in earlier. I do need to think about my winter crops though. I'll be gone for 6 weeks in May and June so it will have to be something that can be neglected.
  8. I haven't been good about starting seeds except for things like parsley, coriander, and shiso that self seed. That and the patch of lawn that is quite nicely being taken over by warrigal greens (you might know it as New Zealand spinach - darn kiwis trying to claim everything!). I did start some basil that looked rather sickly but we managed to get enough to keep us in pesto for the summer. And I did start one pot of coriander late in the season. It was somewhat successful - got a fair bit of pretty small plants (maybe too many seeds for the pot) and they bolted when just a few cm high. But did make some nice peach salsa with it. But I have some pole beans that got away so I have them drying, and I may try roma tomatoes. I wasn't planning on planting tomatoes this year but I bought a damaged punnet of med size round things for a dollar and I have two volunteer romas. The romas got far too leafy but didn't get any blight in spite of being abused and mostly laying on the ground so I think it might be worth starting some from the rotting ones I found underneath.
  9. haresfur

    Cleavers

    Mine is more of an intermediate between a hatchet and an axe that you can barely get two hands on. It somehow ended up staying with me after a summer doing mineral exploration up north and was ideal for smaller trees and sharpening claim posts. I did however have it sharp enough to shave hair off my arm. I suppose I should get the bit of rust off in case I need it for food.
  10. haresfur

    Cleavers

    I think there are bone cleavers and bone cleavers. I have my father's cheap-ass cleaver he schlepped back from Asia for some reason. I took the chips out of it with a file and then promptly put a new one in with a pork bone, so it's chicken only (not that I do that much). I'd say for me any hard bone calls for the hacksaw, which is slow but doesn't leave chips, just some ground bits that are probably good for you.
  11. I cook a whole pack and have leftovers
  12. Someone on here (@andiesenji?) has a whole hedge. I wouldn't worry about them getting too big. They sucker so just chop off anything that gets too big. They also grow slowly, at least to start - took forever to get mine big enough to plant in the ground. A wattle fell over and took most of mine out a few years ago but I'm back to way more than I need.
  13. I have a tree or a tree with enough suckers that it looks like a bush and I'd say don't worry about it if you can get dried that aren't turned to a stale crisp. I think the flavour actually changes a bit when dried. I use both but mostly fresh just because I have them.
  14. Semi-dried tomatoes. Here they are before, sorry no after because I was distracted. My Roma plants are being a challenge with a huge excess of leaves so that the tomatoes range from rotting on the ground to little green ones and everything in between with the ripe ones nearly inaccessible. Guess I can't complain because they are volunteers and seem immune from the brown leaf stuff that attacks my other plants. So I took off anything that seemed remotely ripe or ripening and quite a few green ones on branches that came off in the process. Out of those I cut the ripest in half and scooped out pith and seeds and dried in the oven. The main recipe I followed had too high a temperature, 110 C and I dropped it to 70 C after a couple of hours. The advice on storage was all over the place, with most recommending storing in oil in the fridge or freezer. I followed one suggestion to dip in vinegar (I used cider vinegar) to reduce the pH then store in oil in the fridge. I'll try to use them up in month anyway. With luck the olive oil will pick up a bit of the flavour.
  15. This is interesting information about how the name morphed in its journey. You could always edit the Wiki
  16. A new one for me is kaya: Coconut jam. Flavoured with pandan and commonly served as kaya toast and eaten with boiled eggs mixed with soy sauce and white pepper. Ya Kun Kaya Toast seems to have stores everywhere so that's breakfast sorted.
  17. haresfur

    Culantro

    Is the slang word in Mexico pronounced with a hard C? If not it seems like an easy mistake to make. I wonder what the herb is called there.
  18. haresfur

    Dinner 2023

    Pasta primavera. All the veg except the onion is from my garden
  19. Oh I know that English is an official language and that I don't need to learn anything else to get by. But it is toe into learning about the culture. Just as there are a whole variety of coffee drinks in Australia, I think it will help me to know the kopi drinks in Singapore. I'm trying to memorize kopi siew dai. I don't expect to be able to get a flat white. I'm now regretting not scheduling more that a recovery day between intercontinental flights but it will be a very long trip as it stands. Maybe I'll be able to go back and spend more time.
  20. It fascinates me how these words and phrases can change meaning as they change location. Of course as an outsider I don't know the nuances of "what it originally meant" vs "how it is used in SG now". Or for that matter if the words have the same origin at all. It seems from Wikipedia that its usage in Singapore originates from Singaporean Hokkien not directly from Mandarin.
  21. I am sure I can get by. This was in part inspired by a question from someone who lives there who wanted to improve their chit-chat in the hawker centres (and maybe get a better portion of food). So that brings me to one of the other tips: Most commonly used when ordering "cai fan" aka "economic rice", because most of us don't really know the actual names of the dishes lol, and there are so many of them. zhe ge is 这个 "this" in chinese na ge 那个 is "that" in chinese [another commenter] Same for malay dishes. Sometimes, i just say ini and itu hahahaha this and that too So now I know to look for cai fan
  22. It takes a little longer but my new induction hot plate has low settings that are great for melting butter and chocolate
  23. I am stopping over in Singapore for unfortunately only one night and have been reading up on the food, particularly hawker centres, and how to order it. I'm sure I would be able to get by with English and pointing but I find their crossroads culture fascinating and I always like to learn a tiny bit of the language wherever I go. So it is part practical, part cultural. I realize that I am not getting pronunciation from internet sources but I have started to compile information, that may be interesting to others here, in a text file. What other food-related language in Singapore do you know? Obviously much originated with Chinese, Malay, and other cultures and I would be interested in similarities/differences in the language. Rather than a total dump, here is what I have thus far on coffee and tea. Even more complicated than ordering coffee in Australia or at Starbucks! Kopi (coffee with condensed milk & sugar) Teh (tea with condensed milk & sugar) Kopi o (coffee with no condensed milk, still has sugar) Teh o (tea with no condensed milk, still has sugar) Kopi o kosong (coffee with no condensed milk & no sugar) Teh o kosong (tea with no condensed milk & no sugar) Teh c (tea with evaporated milk & sugar) Tak giu (Milo) Diao yu (tea bag in hot water) Ditlo - no water added to your coffee or tea Kosong (no sugar, usually for beverages) Siew dai - less sweet Siew siew dai - less than siew dai (Malay stall usually go with ‘kurang manis’ than ‘siew dai’) Peng (Bing) (beverage with ice, Eg. kopi peng, teh peng) Teh tarik: Pulled tea. It is the national drink of Malaysia (Indian origin)
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