haresfur

Christmas is usually too hot for cooking in Australia so most people forgo the turkey and eat cold food. Prawns are popular as is sliced ham. Here is my version from last year. Clockwise from top left: smoked salmon & capers, tomato & basil, ham, fresh snow peas, olives, nashi pear, bresaola.

Not sure if it is what you are after but Libation Legacy recently posted Curley's Favorite to twitter:

I prefer reposado to blanco in a margarita, but have decided a 50:50 mix is "perfect".

What are the leaves?

My mother always told me "Incompetence won't get you out of doing the job." She was wrong.

Australians call live chickens Chooks. Seldom used for the meat.

Keep piling dirt on top of them. The stems will send out new roots and if you are lucky you get more potatoes. I grew some in a ring of tires and kept adding tires on top, with some success. Found some potatoes when I was putting in raised beds over the spot so I think I'll try again.

I have had success cutting it in cubes and roasting it with garlic in a clay pot on the grill while cooking meat so it catches some of the smoke. I usually peel it because the peel can make my mouth itch, unless it's had the shit cooked out of it.

You have certainly made up for lost time.

I keep them until they turn moldy then throw them out.

Hazelnut torte - the kind with minimal or no wheat flour. Hesitate to put it in the baking forum, but, for a cocktail snack. I sliver almonds (I do it by hand so more time is spent in prep and less in eating. Then toast them in a non-stick pan with some olive oil then add raw sugar or raw sugar/honey mix. Eat when they cool down. You have to anticipate because the nuts will continue to roast after you remove them from the heat.

Stir fry. Actually a scotch fillet coated in ground mountain-pepper berry, SV at 58 degrees in real temperature units for 2 hours, sliced thin then added to the stir fry at the last minute. The steak ended up very soft but not mealy. I may try bumping up from the hour I usually use for other cuts.

No photos, so use your imagination. Chicken schnitzel, panko breading, no sous vide, served over leftover spaghetti with lemon and Hungarian style mushrooms. The mushrooms are just sauteed up with a little onion and garlic with a butt-load of paprika. Add shiraz and reduce. One schnitzel was just right, one overdone - thus my usual preference for sous vide. The bright taste of the chicken and lemon went well with the deeper flavour of the paprika and shrooms.

I have half a wine barrel with parsley that self-seeds. There's bit of ebb-and-flow in the supply but usually more than I need. The only trouble is that it keeps popping up in other pots near by.

I'd call it a parma

From last night: a tub of sour cream and a butt-load of paprika. Salt, pepper.

We do have a topic on Chicken Parma. I still like to sous vide the chicken first and often don't bother with oil in the bag. Definitely sage rather than tarragon for parma. I have decided that Seranno is much nicer than Prosciutto. Sorry Nick, deep frying is far too much trouble. My main change recently is to use Panko breading. My biggest problem is getting the flour to stick to the chicken and the egg to stick to the flour. Any hints?

Talked to the pig in a poke bloke when he was delivering hay for the ponies, and you are correct that it is the loin (what I thought was a leg was the base of the tail), although he admitted he was just learning about what happens to the pigs after he raises them. Apparently the butcher sells a lot of those sections for pulled pork, although we both agreed that we like shoulder.

I don't like sausage rolls (at least the dodgy ones from the bakeries here, but you could try to sous vide the meat first. I think SV snags have been discussed previously.

Might be interesting to carry different sugar products - especially where you can find the best of different quality products like palm sugar and grade B maple syrup ETA: Is coconut sugar easy to find in the US?

Reviving because it came up in a conversation elsewhere:

We should do an eG study. I volunteer to be in the no choke control group.

Was watching a show on Noma last night. One of the cooks was slicing tiny garlic cloves with a mandoline bare-handed. Urp.

I learned the hard way not to listen to the English Beat while prepping. Do not dance with knives.

Dave Wondrich has a good piece on the Americano, of course. Turns out our current idea that there is one recipe is just a construction. Here's one from the New York Times in 1954. Personally, I prefer about 2/3 Campari and 1/3 Vermouth.