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Everything posted by haresfur

  1. anyone had any success controlling earwigs?
  2. It's above ground but a couple of meters head won't drive much. The pump does self-prime. Smallish pump but now I can run a hand spray-nozzle. I haven't tried it on the micro-emitters yet. There's no way in heck I'd want to dig a hole to bury the tank in our clay & bedrock.
  3. This topic reminds my of my time in Uni, when we staged the great winter broccoli rebellion. It was one of the few available winter veg my house could afford but we had had enough! Last week I did last-gasp sous-vide lamb shanks (post-sear, then coated in dukkah and quickly crisped again). My lamb lady said, the slow cuts will go into sausage for the summer.
  4. Fitty-fitty. Here's to Nick and Nora.
  5. haresfur

    Nasty Ingredients

    I like blue cheese but it usually makes my mouth itch. Took a long time for me to realize that isn't normal and I must have an allergy.
  6. I finally got a pump for it. I had been using it only for deep watering trees and a low-pressure bobble sprinkler that couldn't keep up with everything.
  7. I only have one rain barrell. Here it is on its side before it was installed
  8. Cut them in half and fry the everlovin' shit out of them in olive oil. Any leaves that fall off should end up black.
  9. I thought I killed a fig tree off by over-watering but it is sprouting new leaves this spring. I have another in a pot that should go in the ground but it apparently grows huge so I want to figure out how to keep it root-bound and I don't have a good spot for it.
  10. haresfur


    I do like Costco chooks, but feel a bit guilty about those big-breasted cage birds. I think the main thing is that they have the brining and the timing to a science. I don't buy rotisserie chicken here because they are expensive and not very well done. Where my partner used to live there was a Charcoal Chook shop that made wonderful smelling but pretty tough grilled chicken. For home, I've actually started going to smaller free-range birds for rotisserie over the barbie to try to get better taste.
  11. Whisky Mac You could start with the Kindred Cocktails equal parts Ginger Wine and Scotch Whisky, but I usually add a lemon slice and hot water to taste. Green Chartreuse is a nice addition.
  12. How to make good cocktails
  13. Curry paste isn't that hard to make but I usually buy it. Even the major supermarkets herein Australia have several brands of the major varieties, Massaman, yellow, green, and red. You can also get pre-jarred simmer sauces, if you can't manage to mix paste with coconut milk.
  14. Campari seems to bridge categories well. I recently took the Negroni back to a highball by replacing the vermouth with bitter lemon.
  15. 2 oz Bombay Saphire 2 oz Campari 6 oz Bitter Lemon Soda Build over ice: turn on la Vuelta; watch cyclists and sip.
  16. Made some sv egg bites 78C for 1 hour. A few random thoughts: Sprayed the jars with olive oil spray. Can't get the bite to hold together releasing it. Haven't tried cold out of the fridge though. No big deal - I'll probably just eat them out of the jars I'll cut back on the dairy next time. I used 1/2 cream and 1/2 low-fat cream cheese I've been reheating at work in a 1200 ml measuring cup filled with hot water from the tea-water thing. When it's cool enough to reach into, the bite is warmed through Tried to pretty them up wrapping serano around the outside of some but it didn't stay in place. Also the flavour was extracted from the meat leaving something that tastes like cardboard behind Feta and charred peppers were nice additions Maybe I should invest in a torch for the office so I can brown the top and freak out my coworkers
  17. haresfur


    Our Aldi started carrying a chocolate bar containing crushed pretzels. Way to bulk up the bar with flour and salt rather than expensive chocolate and nuts. Darn it, it was pretty good.
  18. They seem to be able to tolerate very harsh conditions. An online course I took on volcanic hazards included a film about a Central American village in an area where the volcanic gases were so bad that houses couldn't have any metal nails outside, most of the children had asthma, and the only food they could grow were dragon fruit and pineapple. I don't usually buy them because I find them bland, but inoffensive.
  19. haresfur


    I tried some in a few things and decided it fell into the "I can easily live without it" category.
  20. I believe I started doing shanks that low but can't remember. I tend to go a bit higher in temperature than many people do for red meat - at least in part due to the dearly beloved. Maybe I'll get another set of the shanks and try bracketing...
  21. A bit of an experiment, the supermarket had boneless lamb shanks for less per kilo than the bone in. I treated them like bone-in shanks in the sv for about 72 hrs at 58C. Then chopped up the meat to add to Massaman curry at the last minute. I don't know exactly what the butcher did but the pack contained several large pieces of pure meat with little of the tough stuff. It ended up too soft but very tasty. Next time, I think I'll go no more than 24 hours and maybe drop the temp down to 57.
  22. Probably not much help but I have a low-end 240 V burner since I live in Australia. It works but I think they just dropped the power level to match your cheap 110v ones. I agree with you that there are two goals, absolute power and finesse of control. I use mine mainly for boiling pasta water so I would tend towards power. If it had a lot, maybe I'd use if for searing but I use the gas wok burner for that. Pro-Tip: Don't put the induction burner too close to the gas stove when using both. But the melted side doesn't seem to hurt anything 😀
  23. I do 60 C one hour, and I refuse to convert to anachronistic units for you. But one hour is fine in my experience.
  24. Gin Daisy Bombay Sapphire Grand Marnier Lime build over ice. we don't need no stinkin' measurements. Hit it right on.
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