haresfur

I find leather binding adds a lot of mouth-feel but the book takes much longer to stew

Everything I've read says not to freeze it whole because it turns to mush. The instructions and what I read elsewhere said to grate using a circular motion, push into a lump and wait 5 minutes. It came vacuum-sealed and I resealed the remainder in a new bag. Australia has very strict biosecurity rules so I'm not sure it would be allowed in from outside the country. So I'm glad they can grow it in Tassie. I don't know if Japanese wasabi tastes different. Definitely got our entertainment value even though the shipping doubled the cost.

More of a give than a get, although I did benefit. Bought some real wasabi, grown in Tasmania, to try out because someone was wondering how different it was. About a 3 cm piece of stem vacuum packed and shipped express with a cold pack. Along with a grater and threw in some dried mountain pepper berries since I was spending so much on shipping anyway. The grater seemed a bit small and not the easiest to use. The wasabi was spicier than I had imagined so the flavour difference seemed more subtle. It was better than the horse radish stuff but didn't exactly rock my world. There is no really good sushi where I live so we made do on that end. Have plenty left over so need to think of ways to use it up. I read somewhere that it actually freezes ok after grating but of course couldn't find the website again.

Lovely ceramic mermaid sardines by Trina Doerr with bonus okki. She graciously gave me permission to share here. From facebook if anyone wants to look her up.

I didn't recognise Gilbert Shelton's name but he was actually my entry into this obscure corner of the internet and many of you probably know his underground comics "The Fabulous Furry Freak Brothers" and "Fat Freddy's Cat" I guess he likes sardines, too.

I think many of you will recognise B. Kliban and his cats

I recently stumbled down quite a rabbit-hole of sardine-can art that I thought I would share. I don't know if it some Jungian thing or what, but it crops up in actual can labels and in art inspired by sardine cans. Maybe it is some fascination with the way the key curls the lid back. Something strangely satisfying about that. I didn't always save links to sources and some might be considered NSFW, depending on your work. Mermaids, you know. I'll start with this overview.

One of my father's favourites, and mine is Port Salud. Scored a piece that was factory-sealed in shrink plastic so it is unlikely to mold before Christmas. There just isn't enough turn-over here for a good cheese selection.

I was a volcano obsessed kid and love the article. I don't understand how spraying the beans before grinding could work with a commercial grinder with a reservoir for the beans. I do know my main hangout adjusts the grind many times a day to keep the flow correct.

I'd do them at whatever you are running at or about 60 C like my chicken breasts. Look at it this way: Doing SV veg you use a lot hotter temperatures to cook them so there shouldn't be any major effect at lower temps.

The major grocery chains here have gone all-in on self checkout. At the store I go to most, there is usually only one lane with a checkout person and that is the one at the counter where they sell cigarettes so they are constantly leaving you for the smokers. They have also made it very hard to pay with cash - I assume handling the cash and paying for armored transport costs more than the credit charges. Since they do such large volume I wouldn't be surprised if they negotiated a very low fee. Along with this they have been getting heavily into face recognition, AI monitoring to see if you were keying in cheap veg for expensive ones, and various methods to keep people from dashing out with their trolly. Like experimenting with ways to lock the wheels if they think you are stealing. Very dystopian.

I can get Berkshire pork at my farmer's market but seldom do because it is far to porky for my taste. The tenderloin is ok. I understand with pork the sex makes a difference to the taste but they don't specify. If I want female pork I need to go to the Footscray Market in North Melbourne and it is far too much trouble to bring back on the train so I haven't tried to see if it makes a difference. Anyone have any experience with gendered pork?

Speaking of Camembert, Australia doesn't pay much attention to European controlled designation of origin laws and Australian "Camembert" is practically interchangeable with Australian "Brie". Recently I bought some French Camembert and remembered why I wasn't fond of the strong smell. My younger Dalmatian has a very good nose and went nuts over it, however.

Had a girlfriend who said she would celebrate any holiday where you could eat or give gifts

The most obnoxious chopsticks I have owned were heavy silver-plated steel ones that someone gave me. Not comfortable if you tapped your teeth with them. And slippery.

Well my question/confusion is about the ones you and others have been saying are for home cooks like this one: vs this one which has a basically flat blade profile I inherited one like the second from my father who used it to whack apart all sorts of things (the spine is covered with hammer marks). I took the chips out of the blade but am not sure whether to put a curve back in or not.

What is the practical difference in use between the cleavers with a very flat blade and those with a curved blade? I would think the former would be better for chop-cutting vegetables and the latter maybe better for slicing or rocking but I don't really know anything about Chinese cutting technique.

That looks fantastic! Of course there are the heathens on the US west coast who like Dungeness crab 🙂. I'm a bit surprised about the mayo but have never actually made crab cakes. I had some great ones out in suburban Maryland visiting DC last June. The manager of the restaurant harangued the kitchen to make them for us, even though it was lunch and they were a dinner special. Partner used to board her horse at a very nice property north of DC. A woman who lived nearby would come around and sell home made crab cakes that seemed to be basically all lump crab. Partner was out of town and I managed to wrangle a weekday dinner invite for crab cakes and champagne. One of those all time meal highlights. I wonder if panko would make good crumbs. That's what we use in meatballs.

White cockatoos in the Top End develop taste for durians, the world's stinkiest fruit Mr Siah said durians had a hard, spiky exterior, and the cockatoos with their "steel beaks" had found a way to crack into the fruit and access the creamy, yellow flesh inside. "It's just a recent thing," he said. "We used to have a farm down the road that grew melons and the cockatoos and corellas stayed down there at this time of the year, so we didn't have much of a bird problem. "But that [land] is now becoming a croc farm and cockatoos don't like crocodiles, so they've immigrated down to neighbouring farms and some have started liking a taste of durian." Mr Siah said the first durians of the season were fetching more than $30 a kilogram wholesale, meaning the cockatoos "were picking the most expensive fruit in town". He said despite the pressure from birds, as well as extreme temperatures, he expected a reasonable harvest this year of up to 15 tonnes. In 2014-2015 Mr Siah travelled the world through a Nuffield scholarship to study alternative and cost-effective methods of deterring birds and bats from destroying crops.

Gentrification Complete As Bahn Mi Place Now Accepts Card

I confess that I can't be bothered with rim salt. I just put a little grind of Murray River Pink Salt on the top after pouring and garnishing ... ok, after pouring since I often can't be bothered garnishing, either 🙂

Drink it the way you like it. I think it is kind of funny that some people who are aghast at putting ice in whisky are more than happy to add a bit of water to "open it up"

Lufthansa economy from Singapore to Frankfurt was spectacularly bad. First meal was a wad of stuck together tepid ravioli. Breakfast was a barely thawed breakfast burrito.

My Ikea one turns on the fan after a while, but I don't find it too loud. It was a good price here. It seems to do less cycling of the power than my previous one did. My main complaint is that it has a safety interlock when you first plug it in and I have to hit random buttons for random amounts of time until it releases. Maybe someday I'll figure out the magic combination.

Huîtres fumées were a lunch staple when I was doing geology in northern Canada. Usually eaten by stabbing with your sheath knife along with a sandwich of some sort. Quite inexpensive when the company was paying to fly them in.