haresfur

Thanks. I, um, can hardly wait

That's brilliant! Do you get water leaking out between the bricks? I like the way you use the bricks for the frame above.

Its galvanized steel. I have another that is larger and deeper out of colour-bond steel. They screw together with metal screws or bolts. Some water tank manufacturers will make welded ones. Our soils here are crap so building up a raised bed makes a lot of sense because you can build in a lot of organic matter. And raised beds help keep the rabbits out. A lot of people make them out of wood though. Eucalyptus wood is pretty rot resistant. I'm not sure how long the metal will last. Our soils are acidic and saline. I know asparagus is tough once it is established so I hope I get some going. It is really expensive here.

I still can't get used to the gardening seasons here, either you have water or you have sun. Some things do ok in winter. My bottle crop seems to be doing well : We have had quite a few hard frosts so far this winter and I'm trying to get some asparagus going. The bottles are to provide frost protection. I put shade cloth over when they call for frost and when I remember. I have a few other seedlings in pots under shelter. I also bought a small raised bed at Aldi that has a plastic greenhouse. I set it up as a wicking bed as an experiment. I have lettuce and rocket sprouting in it and it has a shelf for my French tarragon and an artichoke pup in pots. I also have some chokes growing out and they seem to be doing ok with the frost.

Sounds reasonable once you correct the temperature. I don't think the pork chops will turn to mush in 5 hours and that gives you a wide margin of safety for the pasteurization. If you are worried, you can test one, taking it out at 2 1/2 hours and measuring the interior temperature. Maybe even cut a taste then rebag and cook for the rest of the time to see if the texture is still to your liking. ETA: Speaking a bit out of ignorance I would worry more about the cold smoke after jaccarding in terms of growing stuff, although the later pasteurization should make it safe.

I don't think poking holes is an issue unless you do it a long time before cooking and keep the steaks at room temperature.

Gosling has a trademark on the "Dark and Stormy". Since I'm not bartending for money, I make a point of calling it a Dark and Stormy no matter which rum I use. I like about any dark Jamaican or Cuban rum for these. And I find that the rum cuts the ginger sharpness. Under no circumstances try Bundaberg rum - at least the yellow label.

Agree. Just did a couple of probably never-frozen ones from my butcher @ 59C then made schnitzel. I also started some BBQ lamb chops (a truly crappy cut of meat) that I'll take out after 24 hours, take the meat off the bones, and throw in with tagine root vegetables. On a side note the new version of the Anova android app actually works, not that it is very useful.

I took a hint from the pressure cooked catsup to jack-up the tomato for some pressure cooked osso bucco. Instead of catsup I took a can of tomato paste, added baking soda to make it alkaline and put a jar of it on the trivet in the PC with a loose lid. Cooked for 30 min on high and got some lovely thick maillard paste to add to the dish. You could probably do this as proper pressure canning but I'm cautious and used it within a day. For storage, you could also make it acidic with some vinegar afterwards if you are worried about botulism. (The dish was a bit of a failure because the meat didn't fall apart but the sauce was really nice.)

Campari mixed into lemon gelato is very refreshing. Even better, mix up a batch and then swirl it into some unmixed lemon.

Chris' suggestion is good and you could go further and try just using a small amount as an accent in other drinks. Lisa's suggestion to balance with lime should help, too. Try in anything Tiki and cut back other sugar as much as possible. Since you have nothing to lose, try infusing some with pineapple - preferably one of the older more acidic varieties rather than the newer "Gold" pineapples. If nothing else, the leftover pineapple pieces should be great in sponge cake.

Basic Negroni: 1:1:1 Campari, gin, sweet vermouth Americano: 1:1 Campari, sweet vermouth. Over ice, top with soda Campari and soda. Serve with lemon or orange slice. Do you have any Fernet Branca? Another favourite of mine is Campari, 1 tbsp Fernet, bitter lemon soda, and a few dashes of bitters.

Never mind. Just concurring with Craig's advice. But I can add that Campari is very unique in the wonderful world of potable bitters and well worth the effort to appreciate.

Review: On the plus side the aroma isn't as bad as the taste. More of an very sweet cider than a beer. The initial sip hits you like an over-ripe mango to the face and then transitions to a strong taste of WTF then a long tail reminiscent of diesel. I'm sure I've put worse things in my mouth but not willingly. Can't wait until they release their Durian Dunkel.

Ti' punch variations are a good way to explore different spirits if you like a little, but not overwhelming citrus and don't mind something boozier than a G&T. Dead easy. Here's my list.

I tried this (Scottish Breakfast) last night using Glenlivet 12 yo. It needed less sherry (or more scotch) but was quite good even before adjusting. I'd say this would be a good one to play with balancing for different whisky or even your own blend to get different effects.

Also Dark and Stormy: Rum and Ginger beer with a wedge of lime.

I just made my DB something different for G&T drinkers: ~ 1 1/2 oz Hendricks Gin ~ 1/2 oz Green Chartreuse 2 dashes Angostrua Orange Bitters Build over ice top with soda water. You could easily play with the type of gin and bitters, the proportion and even try tonic instead of soda - especially if you can get a tonic that isn't too sweet. ETA: if Chartreuse isn't too exotic for you.

US National Public Radio's website has an article on the World AeroPress Championship.

You've missed the pressure of the air pushing back down on the weight or helping the spring push down. So higher altitude means less air pressure on the other side and the absolute pressure inside is lower.

I can think of some things that would be really nice about this, and I'm tempted except I'm also trying to be less materialistic. - keeping pots from boiling over - ramping temperature up faster without burning stuff on the bottom when you look away - controlling the temperature for deep frying without burning the oil - not having to bend over and peer at the flame to adjust the heat Downside: an undersize pot could end up in a ball of flame

But you could regulate the temperature rather than just choosing from a couple of pressure settings. and you could compensate for elevation change on the gauge pressure or air entrapped in the cooker, both of which affect the temperature at a given total pressure.. ETA: and you wouldn't blow the relief valve by not setting the stove properly.

Now if you can make a temperature probe that works inside a pressure cooker...

Yeah, the binding on my MCAH sucks.

I'll go further than Chris - I generally don't mix with Vermouth or related wine-based substances. If I do I will decant part of the bottle into beer bottles and cap them and plan a campaign of drinks to go through the open bottle quickly. Interestingly, I think Dubonnet holds better than sweet vermouth, but I'm not sure why. Aside from some sherry and vermouth, Lillet, Cocci Americano, and maybe some amari may be worth worrying about. I think nothing can degrade Campari or Aperol. Not sure how Pims holds up. In general, any bottle with less than ~3 fingers in the bottom is a good excuse to drink it up and buy a new one. Bottom line: there is a reason we have bars and bartenders. Some things should be left to the high-volume experts.