haresfur

Second try of meatloaf with sauerbraten gravy. Added less onion and more panko to the loaf than the recipe calls for. I made the gravy from a recipe for crockpot sauerbraten using less red wine vinegar than called for and gradually added the crushed ginger nut bikkies until the consistency was right. Served with feta, cucumber and tomato salad and baked potato. Was really good but needs braised red cabbage.

Bonus thought. Scoop shaped bombilla would be great for drinking/eating your posset.

You could even use that large diameter straw to suck up boba pearls 😎

I love that they have crazy-straw variants. (Obligatory xkcd, which incidentally applies to eGullet, too)

I don't consider stews and braises to be mush but if all you want to eat is steak...

72-hour short ribs. I think the recipe is from Modernist Cuisine At Home. Lamb shanks for at least 48 hours. Basically anything you want medium-rare but falling apart.

Yeah, my first one was an old-school rice cooker plugged into a PID controller. I don't see why it wouldn't work for fish if the ramping on the controller was optimised properly for the vessel. Speaking of fish, I knew someone who's first SV was made by disabling the temperature-limiting on an aquarium heater and plugging that into a PID controller. Ah, the good old days when all this was new.

Sounds really good!

One pot pressure cooker white bean and chicken chili. Can't seem to get green salsa here (one of the big grocery chains used to have it). So I used some day-glow green Thai Sriracha. It did the job along with the pickled birds eye chiles I put in when cooking the chook.

The the round area you can see around the burners are slightly raised above the surface. It is hard to tell from the photos. I like that because gunk tends to flow away from the burner rather than in underneath where it will remain forever. The burner assemblies pull out for cleaning. They are a touch finnicky to get back seated properly. No real problem but it can be a bit surprising if they are not correct. I really like the shallow pan and the anodised surface. I confess to not taking a lot of care cleaning the trivets but they don't accumulate too much goo. As is common here, the oven is a separate unit mounted in the bench underneath.

Not familiar with that particular cooktop but it is almost certainly European like all other moderate to high end products here. It seems to be basically a wok burner being used for other high btu cooking. I have moved away from using mine to sear meat because the oil spatter tends to ignite the pan in a somewhat terrifying way. Still good for getting a large canning pot going. Here are a few photos of my Asko. The first shows the wok burner with the wok ring on. I have a flat bottom wok so I don't use that. Also it isn't the highest power burner so I use both rings. It is set up to use either the central wok flame alone or both. I would rather it was set up to use either the outer ring or both so I could adjust the wide heat without having the wok flame scorch the centre. The second photo shows both flames going. Guess I need to clean some jets. The third is just the wok flame. The anodised metal pan below the burners is very shallow and reasonably easy to clean. That is one of the things that attracted me over Bosch and Miele (note we had problems with the Asko electric oven and replaced it with a Bosch.) Last time I was in the store that supplied it, they had a version with a gas wok burner and induction for the others.

I agree. Induction is so much safer, although I developed a bad habit of picking spilled food up with my fingers and throwing it back into the pan. I finally figured out the magic sequence to turn on my Ikea portable burner after about a year of just hitting buttons in random order until something worked. Knobs would be nice but are harder to clean. I think I've said before that the biggest thing for me is to have fine settings for the power level. To me it is more important to be able to control the heat at the low end rather than the absolute power. Also, it is better if it drops the power rather than just cycling it on and off.

I was kind of disappointed at the food in the airport but I wasn't after fancy. They have what is supposed to be a 24 hour "hawker centre" but most of the stalls were closed in the evening. I was probably still suffering from the heat and humidity during the day but had to eat, so probably not the best test. The food I did have was ok - certainly better than Lufthansa.

Overnight frost. Usually no more than a few degrees and not every night but this has been a cold year. So it's put the beds to bed at night and uncover them late morning.

Wouldn't that make it a salad?

I still haven't become used to winter vegetable growing being a thing but I'm making some progress. This year's attempt includes cauliflower, spinach, rainbow silverbeet (chard), a few volunteer mustard greens, garlic, and fennel. Oh and I spread some more parsley seeds under a rosebush to try to even out the boom & bust cycle. I had a little success with cauliflower before - it seems to like the cold and doesn't get decimated by cabbage moths at this time of year. I usually get a little garlic but not great - probably because we haven't been diligent about picking the best cloves to plant. I have some along a fence in the front of the house along with some in pots in a cold frame that may get planted later. I have planted most of the spinach and silverbeet but still have a couple in a cold frame to hedge my bets. I have rigged up some cover at night out of shade cloth, plastic pots, and old patio furniture for the raised beds because of the frosty weeks we have been having. Ugly but so far things are surviving.

It grows in an aquaculture system that uses running water, not a natural stream. And the water in ponds moves, just more slowly than what we usually call streams. It is simply a question of degree. The aquaculture system needs to provide the right amount of flow in the right depth of water over a larger area than you would find on the unmodified banks of running water that you would find in mountain streams.

Kind of somewhere between. It grow in running water but extensively modified from natural streams

I'm impressed that you have a source of flake that you know is fresh and really flake. I tend to avoid it at the fish and chips shop because my understanding is that you often get some other species and because of sustainability issues. Looks good.

Nice report. I think it is important to keep the sauerkraut completely submerged. I never have enough liquid come out of the cabbage and top up with brine. I just gathered up the courage to check a batch I started a couple of months ago. Bad timing for here but It is a balance of finding cabbage at a reasonable price and getting too far into winter. I was going to do it in quart jars but the maker of my fermenting lids said to use larger ones and I didn't have any. So opted to use my crock - which was only about 1/3 full. With the cold house, I was worried about it not bubbling much. Anyway, I was pleasantly surprised that the liquid surface was very clean with no strange things growing. The cabbage tasted more or less like sauerkraut but not sour enough. I opted to leave it and see if it improves with even more time. Decent crunch. I may have added too much caraway seed.

The one fennel plant that survived last summer never developed a bulb. But now it is sprouting pups. Trying to decide how many I dare keep.

The young woman at the Deli counter asked if it was ok if she snapped the kabana in half. Order has been restored to the universe.

If you go, try to pick up some wasabi leaves, too. I haven't tried them but I read they are interesting greens with some of the wasabi root snap to them.

I bought wasabi from a grower in Tasmania but that probably doesn't help you. They would only ship the rhysome by express post

Love the haresfur bowl