haresfur

It's relatively easy to get 100% humidity or very low humidity but harder to control in between. I don't know how wine fridges regulate humidity. For what it's worth, I looked into it once and the main people with containers for in between humidity were using them for cigars or greener smoking material.

I'll throw out my Pasta con Costco as a suggestion. I don't shop there right now but the principle is the same with smaller jars. You know those huge jars of stuff you buy at Costco but then have to figure out how to use? Marinated artichoke hearts, kalamata olives, sun dried tomatoes, marinated feta, pickled veg? 4 bean salad? Why not? Cook up some pasta - fresh if you want fast, then toss in veg from the above jars and top with some grated Parmesan. Dead easy. You could portion out a mixture of Costco stuff into a container in advance so you just dump it in.

The time limit on frozen food is almost entirely a cya, in my opinion. Freezer burn can be a problem. Partner just made some very good gnocchi (fair bit of effort and fair bit of potato & flour glue all over the place) and the instructions for freezing said to freeze them separated flat on a tray and then bag them for storage in the freezer. So I'd look at trying that with potatoes and other stuff that could turn to mush. My parents used to make a turkey in mock hollandaise sauce and freeze it. The sauce is basically a Béchamel sauce with egg yolk added at the end. I'm pretty sure that for freezing they would put everything in but the egg and add it after thawing. Of course that means you would have to have the ability to separate, whisk, and temper in the egg, but at least you are most of the way there.

The first part of a 4 part series presented by Tony Armstrong is focused on food and well worth a watch (as are the other episodes). Tony Armstrong is sort of a golden boy of indigenous TV in Australia. He is charming and entertaining. He is a strong advocate for indigenous culture, which is important when talking about food history in Australia. So many of the people interviewed are aborigines, including restauranteurs. There is a lot of focus on bush tucker, but also on the arrival of other food traditions. The show includes a lot of archival footage. I learned quite a bit that I didn't know, like Granny Smith apples were developed here. The tie in to the early marketing by "Granny Smith" was really interesting. As was the segment on Greek immigrants via the US starting Milk Bars, bringing soda fountains and American food to the country. Of course there is plenty of discussion about meat pies, Chiko Rolls, and Vegemite. Don't know if anyone outside Australia can get to ABC iView. Maybe try a vpn.

My understanding is that diet change typically can change blood cholesterol by maybe 10 % so not usually enough. As my brother said, "We chose the wrong parents" They do have a drug which will inhibit the uptake of dietary cholesterol. Didn't get me to my target but I told my doc that I was happy to spend the money on it if it meant I can eat cheese with less guilt

I disagree because they don't say "produced" They say cellared and bottled. It sounds more like they own a warehouse and they don't say where it is located.

Finished off the Christmas Columbia Valley Pinot, which was really quite satisfactory, in spite of being abused by me in shipping and storage. It was "Cellared and Bottled" by a Sonoma winery. They don't say they produced the wine so I assume they bought someone else's wine and may or may not have cellared it in California or in Washington State, or who knows where? Seems dodgy to me.

Seems to me it is a superior system for a small place than having to deal with hoards who are outside or dominating the reservations because some tick-tocker "discovered" it.

A friend reported that she successfully made quesadillas with her home-made lefse 🙂

What meat schnitzel? I usually do chicken breast, either as parma, or slice it up into chicken katsu with Japanese curry. Now that you mention it, I want to do the lemon squeeze.

Traditional cold Christmas lunch. Forgot to chill the Aldi sangria so will have that along with the Pavlova for tea

The Christmas and other December holiday season is very food and very music oriented. December 21 is designated Gravy Day in Australia, after this Paul Kelly song. Sorry I'm late.

My all-time favourite Dad joke is to ask a person at the grocery with a kid in their shopping trolley, "Which aisle are the kids on?" Never gets old

My Ikea single free standing induction does beep, but pretty quietly and slowly, and I don't find it obnoxious.

My small city has a lot of refugees, with a sizable Karen population and others. Yesterday my partner was walking to the bank in the suburb we had just moved away from and saw that a rather ordinary cafe had been turned into a Burmese / Thai restaurant. We are unfamiliar with Burmese / Myanmar food so had to give a go for lunch, eating off the Burmese menu. The person behind the counter explained the food patiently and enthusiastically. It was excellent and quite different from anything I have had before. For some reason my photo preview doesn't have the quality to read. Maybe once it is posted. We opted for the noodle salad and the tea leaf rice salad. The noodle salad was very nice but a bit oily for my taste. The tea leaf rice salad had some really interesting bitter notes and came with an egg, cabbage, cucumber and toasted peanuts. He also brought out some bowls of soup. We of course dug in before remembering to take a photo. We had some Thai Iced Tea - one green, one black, basically Boba tea but we passed on the pearls. In the past when I tried Boba I was underwhelmed but this was really good. Will be going back to work my way through the rest of the menu.