haresfur

Well-preserved spices found in 500-year-old Gribshunden shipwreck in Baltic Sea off Sweden

Might be really good for North African preserved lemons

Actually you will get incomplete combustion at lower levels when the flame turns yellow. High heat will generally keep the flame blue and oxidizing unless you boil over and get water into the burner

This seems like as good a thread as any. I took one for the team and ordered some duck wings and duck tongue at the Korean takeaway: Not a lot of meat, lots of bones so I understand why the owner said they like to sit around eating these and drinking beer. They were ok but I probably won't be ordering them again.

Those were a lunch staple when I was doing geology in northern Canada. But I would just eat them out of the tin by stabbing them with my sheath-knife. Here they often come in plastic vacuum packs. I think I have one in my fridge.

I believe you don't season tea pots - just use them and over time they become better - especially for unglazed pots. Rinse them out and call it good.

Sorry you broke your special pot, but thank you for supporting potters by doing so

I was at a wedding in California where the bride's uncle told me he was an Amon farmer, then translated, "You would say almond." I told him, "You grow them, you get to decide how to say it." eta: If I remember correctly, he used a hard A

First greenbean harvest. Not sure what has been eating them - only on a few beans. I cut a couple open and didn't see anything moving so only composted the worst ones. The rest had the everloving heck fried out of them with slivered almonds toasted at the tail end.

For sharpening with less fuss, I think the Spyderco Sharpmaker does a decent job. As a bonus I have been using light strokes on the fine rods for honing

Here is the Sakai Kikumori "Nihonko" SK-carbon steel Petty 150mm that I got for Christmas. The choil shot is from the website because I'm terrible at photographing knives. My impressions so far is that it is great for its purpose. Came very sharp. I'm not used to a knife of this length and it drew first blood immediately. The pokey bit is farther away than I expected. I wash and dry my good knives right away but it is already developing a patina. Fine by me. I'll let it do its thing as long as it doesn't rust.

From my reading, there are a number of non-stainless carbon steel alloys that are extremely hard so it gets confusing. I actually lean towards tougher and easier to sharpen but that may well change if my sharpening skill comes along. I have a long way to go.

I think brining inhibits crispy skin

Replace with induction then polish the outside of your cast iron?

I bought salt and pepper grinders not too long ago and the salt was clogging up with fine dust. I was cleaning it out when I discovered that the grind could be adjusted. So I guess there is a reason to pay for the fancier grinder. The cheap one I bought for white pepper doesn't adjust as far as I can figure out.

Important local news from the Betoota Advocate https://www.betootaadvocate.com/uncategorized/mixologist-immediately-reaches-for-the-midori-as-group-of-18-year-old-boys-enter-pub/

Now that's a sign of success for heirlooms. Seems worth a try

I have some vacuum seal pouches of Thai peppers in the freezer that seem to last forever and a few birdseye in ziplocks. I only have the fridge freezer so tend not to do too many. I may get a small deep freeze but have been trying to keep my energy footprint low and they have terrible energy ratings. Some new freezers seem better but they may be gaming the system. Probably another topic.

It's happened before but I really only used them for decoration

I ended up with an incovenient 3 pints and went ahead and processed them since refrigerator space is at a premium. These were all from one plant and I don't know what I will do when the others really get going, too. Didn't do anything fancy for the brine, just vinegar and water.

I divided the irrigation zone into two parts so I could manage the water better. But overall it is mainly a matter of going out in early afternoon and seeing what is wilting. Those plants are looking better. They are next to a double gate that wasn't closing properly today. Turns out a butternut was holding up one side

Where are your cherries coming from at this time of year? Bing type cherries are marketed heavily for Christmas here (red and festive) but this year the weather and flooding wiped out a lot of the crop.

I have a question that maybe someone could help with: I have some Hungarian hot peppers that are ripe and want to make some pickled "pepperchinis" but don't have enough for a big batch. What is the deal with refrigerator pickles? Do they keep as well as ones I've processed in the water bath? Is the texture different without the heating? I usually slice them thinly then water-bath can. Thanks for any insight.

Too bad the subscription doesn't come with an NFT that you could sell to the highest bidder

I find tiny sips from a flask works well. You could dilute a little when filling but ice cubes wouldn't be very successful.