haresfur

Aside from the weird bun it would be an Australian burger with 'the lot' if you added beetroot and maybe pineapple

interesting. It's been a few weeks and the ferment has slowed down to almost nothing. I can't remember the starting weights but it must have been less than a kg. I've seen photos of bags that looked ready to burst and that's why I made mine so big until I get the hang of it. I would definitely do this again for a long ferment without much liquid.

First try fermenting some peppers for hot sauce. Vacuum sealed with 3% by weight salt. You can see the bags are puffing up with carbon dioxide from the ferment. I left lots of extra bag so don't think it will need to be vented and I don't plan on finishing it until July. One bag is Hungarian hots and the other Hungarian hot plus jalapenos.

Not ready for the roast chicken thread but I think it turned out pretty well, except the skin was a bit anemic. Dry brined in the fridge for about 6 hours. Served with carrots and smashed potato roasted in olive oil and brussel sprouts and beetroot roasted in whatever dripped down from the chook. Threw the potato and carrot in a pot of cold water and when it boiled, I put the sprouts and beetroot in a strainer in the water. Then they went in separate pans with the chicken on a rack. Everything into a cold oven and turned onto 205 C fan-forced. There was quite a bit of steam in the oven and the chicken was very moist. Next time I'll turn it to top heat + fan sooner. Surprisingly, everything was done at about the same time and even more surprising at about the time I was aiming for.

The idea is that the skin is processed down so its presence isn't noticed but maybe that doesn't affect your phobia

Tomato sauce. No photo because it looks like tomato sauce. I tried two cheater methods. First set I quartered and cored then simmered and blitzed in the blender without removing the skins, then reduced down to sauce. Second set I didn't simmer first, just blitzed then reduced down. The second set maybe didn't liquify as well but I think it will be fine. Anyone else leaving the skin in your sauce rather than removing it?

There's a huge amount of Mexican food that has nothing to do with corn. In fact I can't recall ever eating Mexican with corn except corn tortillas and tamales. And there's a lot without melted cheese - fajitas, carnitas, tacos, mole, menudo

I've only had Tim Horton's poutine and I'm not sure that counts. But I maintain an HSP - Halal Snack Pack is the best variation of stuff on chips

I was trying to go through life without eating a Macca's burger but there was a flood in the city where I was living and we were out sand-bagging and a van racked up and handed out burgers. I do go to McDonald's sometimes but usually get chicken

Can't your recycle squeeze bottles of something else from the store?

Bonus points if you fold over a tab on the tape for easier removal

What do you do with the seeds?

A couple of my butternut pumpkins. I have a fair number more including some I don't expect to get ripe. All look kind of weird - stumpy instead of the classic shape. The one at the top with no seeds to scoop, I assume is a hybrid because I didn't know you shouldn't plant them near zucchinis. No seeds to scoop. "It's not a bug, it's a feature"

Good Friday seems problematic since it moves around. And most of my American friends are complaining about late snow so probably good to wait. Here they say don't plant tomatoes until Melbourne Cup Day (Big deal horse race that is becoming less of a deal but is still a public holiday in my state). With climate change it seems I can sneak them in earlier. I do need to think about my winter crops though. I'll be gone for 6 weeks in May and June so it will have to be something that can be neglected.

I haven't been good about starting seeds except for things like parsley, coriander, and shiso that self seed. That and the patch of lawn that is quite nicely being taken over by warrigal greens (you might know it as New Zealand spinach - darn kiwis trying to claim everything!). I did start some basil that looked rather sickly but we managed to get enough to keep us in pesto for the summer. And I did start one pot of coriander late in the season. It was somewhat successful - got a fair bit of pretty small plants (maybe too many seeds for the pot) and they bolted when just a few cm high. But did make some nice peach salsa with it. But I have some pole beans that got away so I have them drying, and I may try roma tomatoes. I wasn't planning on planting tomatoes this year but I bought a damaged punnet of med size round things for a dollar and I have two volunteer romas. The romas got far too leafy but didn't get any blight in spite of being abused and mostly laying on the ground so I think it might be worth starting some from the rotting ones I found underneath.

Mine is more of an intermediate between a hatchet and an axe that you can barely get two hands on. It somehow ended up staying with me after a summer doing mineral exploration up north and was ideal for smaller trees and sharpening claim posts. I did however have it sharp enough to shave hair off my arm. I suppose I should get the bit of rust off in case I need it for food.

I think there are bone cleavers and bone cleavers. I have my father's cheap-ass cleaver he schlepped back from Asia for some reason. I took the chips out of it with a file and then promptly put a new one in with a pork bone, so it's chicken only (not that I do that much). I'd say for me any hard bone calls for the hacksaw, which is slow but doesn't leave chips, just some ground bits that are probably good for you.

I cook a whole pack and have leftovers

Someone on here (@andiesenji?) has a whole hedge. I wouldn't worry about them getting too big. They sucker so just chop off anything that gets too big. They also grow slowly, at least to start - took forever to get mine big enough to plant in the ground. A wattle fell over and took most of mine out a few years ago but I'm back to way more than I need.

I have a tree or a tree with enough suckers that it looks like a bush and I'd say don't worry about it if you can get dried that aren't turned to a stale crisp. I think the flavour actually changes a bit when dried. I use both but mostly fresh just because I have them.

Semi-dried tomatoes. Here they are before, sorry no after because I was distracted. My Roma plants are being a challenge with a huge excess of leaves so that the tomatoes range from rotting on the ground to little green ones and everything in between with the ripe ones nearly inaccessible. Guess I can't complain because they are volunteers and seem immune from the brown leaf stuff that attacks my other plants. So I took off anything that seemed remotely ripe or ripening and quite a few green ones on branches that came off in the process. Out of those I cut the ripest in half and scooped out pith and seeds and dried in the oven. The main recipe I followed had too high a temperature, 110 C and I dropped it to 70 C after a couple of hours. The advice on storage was all over the place, with most recommending storing in oil in the fridge or freezer. I followed one suggestion to dip in vinegar (I used cider vinegar) to reduce the pH then store in oil in the fridge. I'll try to use them up in month anyway. With luck the olive oil will pick up a bit of the flavour.

This is interesting information about how the name morphed in its journey. You could always edit the Wiki

That might have to be brunch!

A new one for me is kaya: Coconut jam. Flavoured with pandan and commonly served as kaya toast and eaten with boiled eggs mixed with soy sauce and white pepper. Ya Kun Kaya Toast seems to have stores everywhere so that's breakfast sorted.

Is the slang word in Mexico pronounced with a hard C? If not it seems like an easy mistake to make. I wonder what the herb is called there.