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haresfur

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Everything posted by haresfur

  1. I found this article about arancino/arancina really interesting
  2. haresfur

    Gardening: (2016– )

    Managed to pot up the bullhorn pepper I planted this year and move it, the summer before's bullhorn and my curry tree under protection right before our first frost of the winter. Hope I got enough roots for the bullhorn to survive. It will be interesting to see if the one that's a year older makes it through a second winter - it's quite a tree. I'll probably try some winter crops like broccoli and garlic but my luck in previous winters has been poor.
  3. haresfur

    Ideal stove control?

    A couple of things. Most induction cooktops need much finer temperature control IMO. If you really have an accurate PID control, you could use it for sous vide and would want temperature control to about 0.5 C up to 100 C. After that most people probably wouldn't mind relative control but I think they could get used to setting temperatures, especially if it was fast to make big jumps but maybe included a find control, too. The other place that absolute temperature would be great is for deep frying.
  4. Cat's out of the bag on the name. I bought some dodgy frozen meat pies that advertised "Sous Vide cooked beef". Even if people don't know what it means, they know it is gourmet.
  5. haresfur

    Highballs

    I take an expansive view of the definition of a highball. To me it means a fizzy drink with alcohol served over ice. Generally in a tall glass. Maybe with other stuff. Right now I'm drinking: 1 oz Bombay Sapphire gin 1 oz Campari 2 oz Schweppes Bitter Lemon Build over ice in a tall glass and serve with a lime wedge I'm content
  6. haresfur

    Bastard condiments?

    neither are very appealing names imo
  7. haresfur

    Bastard condiments?

    Do they call it Mayomust because Dijonnaise is copyright?
  8. haresfur

    Drinks! 2018

    maybe a good Halloween drink
  9. Turbo-marinating pork tenderloin in tamari, apple-syrup, and ginger at 60 C.
  10. haresfur

    Gardening: (2016– )

    Never was much for pantyhose and we have gone to reusable grocery bags. I splashed out on a ball of cotton material to tie up plants. For bigger trees, garden hose works well. Which reminds me, my curry tree is listing to starboard.
  11. haresfur

    Gardening: (2016– )

    I think it is three years old. Maybe 4. I bought it as a seedling. It took a bit but then really took off. I tried to re-pot a sucker but don't think I got enough root with it. Maybe I'll try a cutting.
  12. haresfur

    Gardening: (2016– )

    My curry leaf tree. I have to keep it in the car port during winter. It was a nicer shape until an apprentice dropped his ladder on it when he was servicing my evaporative cooler. Luckily he didn't break any pots or I would have left the kid up there.
  13. haresfur

    Gardening: (2016– )

    I've been looking into Arduino recently. A person I know programmed all his father's garden beds with moisture sensors and irrigation control valves.
  14. The tree The harvest The prep Ready for the freezer
  15. We have started into fixing the kitchen after starting planning several years ago - almost as long as the dishwasher has been dead and the oven barely functional. And don't get me started on the non-exhaust fan. Before the destruction but after removing all the crap: The fridge was replaced not too long ago and is staying where it is. We had to have its alcove expanded. Perhaps not the best ergonomic location but it fits. We aren't moving the other appliances or sink very far so are hoping the plumbing and electric are no big deal. End of first day. We caught a couple of things in time. The fume hood and cupboards over the cook-top were set too low. They were going to set the sink as an over-mount when we had bought and under-mount. Apparently it could be done either way but silly us for not making it clear that the sink described as an undermount should be under the counter top. We decide the cupboard to the right of the oven should open the other way so we can get in there when cooking. Our mistake but I hope we can keep the oil, salt, pepper, etc. there rather than cluttering up the counter. The cabinet guy insisted that the cook-top couldn't be centred over the oven. I still don't understand why but not a big deal. It will be easier to get around the island when someone else is cooking but harder to squeeze past into the pantry. It seems to me that the walls should have been re-done before the cabinets went up. I think this was easier on the cabinet guy who is doing most of the coordination but probably will be a pain for the plasterer. And we have some trim issues to work out. Day 2 fixing things, electrical work, and measuring for the countertops. Now we wait for them to be finished before much else can happen. Spock is not impressed.
  16. I keep forgetting that not everyone is bilingual.
  17. Finally getting to posting a photo of the finished cooktop and splash-back or back-splash, depending on your country. I think the colour worked out well. I was worried it would be a bit much. We should swap the power points for black ones. ETA: It really isn't that orange - more of a deep red Picking flooring has been a challenge. There are a lot of different shades and tones including the wood floors surrounding the kitchen. I think we are going with a pale tufa look. We are concerned that it is a bit too close to the cabinet colour but nothing else worked for two sets of eyes.
  18. Are they still watering it down? I have a small stash of the old 101 which is entirely acceptable but I don't see much point in 80 proof rye.
  19. haresfur

    Glass Cheese Agers

    Reminds me of my mother, a chemist, cracking up at a laboratory desiccator for sale in a store as an antique cheese storage jar. Although it would probably work for your purpose and they are available on the internet if you can afford the shipping. Warning, if the lid gets stuck, it can be impossible to remove so you might go for one with a vacuum valve.
  20. haresfur

    The Soup Topic (2013–)

    Chilled cauliflower-leek soup. Garnished with chives from my garden (nothing useable out of my attempt at growing leeks.
  21. haresfur

    Stir Frying in Stainless Steel

    If nothing else, you can use it with a bamboo steamer. I use a ss pan for searing sous vide meat but that's different because you can let it sit until it releases rather than keeping the food moving. Maybe cleaning your wok up was a bad idea, though.
  22. haresfur

    Gardening: (2016– )

    I'm terrible at growing coriander leaf, aka cilantro. What I did get before it bolted was pretty tasteless. I did manage to use some of the root in Thai food and now have some coriander seed.
  23. haresfur

    Gardening: (2016– )

    I'm chuffed about this. I managed to get a bullhorn pepper to overwinter by putting it under the eve of the house to protect it from the frost. The leaves look a bit sad but it has peppers.
  24. The steak was in about 5 hours. I think the meat temperature went up only a degree in the last hour. Thanks for the thoughts on convection. My new oven has a lot of different heating options and I still need to figure out what to use when. I did the steak with top and bottom heating elements. I was impressed at how steady the heat was. You can also use either one of those plus fan or a convection setting where the air is heated as it goes through the fan. A number of ovens here have water reservoirs to spritz moisture into the oven but that's not really a steam oven.
  25. I agree. I probably should have used the fan-forced heat, but I'm not sure that would have made much difference. I mostly did it to challenge the oven. The steak was really tasty, though.
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