Joe Blowe

Original LA Times article: https://www.latimes.com/california/story/2024-08-23/column-koda-farms or https://archive.is/2Ghbs Followup article (yes, the LA Times screwed up the dates): https://www.latimes.com/food/story/2024-08-22/koda-farms-california-rice-legacy-where-to-buy or https://archive.is/2EvIm

Do I know my Picardies or what 😂

Can you post a photo of the bottom of the glass on the right?

The bulge is more apparent in some sizes. Go to the Picardie page on Duralex's website, and use the dropdown menu to view the sizes and shapes: https://www.duralexusa.com/collections/duralex-le-picardie-tumblers/products/duralex-le-picardie-clear-tumbler

My my, I've never seen such a product! I'd advise you to ditch that stuff ASAP and find some real kefir grains. I bought mine from the Kefir Lady in 2013, and my culture is still going strong! According to my math, I've made over 250 gallons with my original purchase of grains -- I've also given away excess grains, dumped them in smoothies, etc. A one time purchase will offer years of production. And when I'm away for a few weeks, I'll just cover the grains with some fresh milk and throw 'em in the freezer. When I return I add more fresh milk to the container, place it back in the fridge, and within a few days I'm back in business. P.S. I just checked Nextdoor, Facebook Marketplace, and Etsy; they're all over the place, sometimes for FREE. P.P.S. From Wikipedia: "Kefir can be made using freeze-dried cultures commonly available in powder form from health food stores . A portion of the resulting kefir can be saved to be used a number of times to propagate further fermentations but ultimately does not form grains."

I've had this bookmarked forever. Time to get the rear in gear: https://www.davidlebovitz.com/farro-risotto-farrotto-wheat-berry-risotto-radicchio-bacon-mushroom-recipe/

Without having read the article, I will just say that shite writing and AI-generated nonsense is our future... https://www.vox.com/technology/2023/7/18/23798164/gizmodo-ai-g-o-bot-stories-jalopnik-av-club-peter-kafka-media-column

I also have a jerry-rigged carbonator at home. Yes it's bulky and ugly, but if you keep enough cold water on hand you will never run out of seltzer. My first tank of CO2 lasted 6.5 years, and when I visited my local fire extinguisher shop to exchange the tank, it only cost 33 bucks (they do still have my refundable deposit). If you have a tank and regulator, there are parts available that will recharge your SodaStream cylinders...

I've mentioned this elsewhere, but if you're looking to add some smoke to your gas or charcoal grill a pellet smoke tube is the way to go. Note that they do not generate huge amounts of smoke (you could always run two), but they do produce enough to give a decent smoke ring. I have two A-Maze-N tubes (the 6" and 12" no longer appear to be sold on Amazon) and I've been happy with the results on my Weber Performer and my Camp Chef Smoke Vault smoker. Actually, they work great in the Camp Chef because any wood products that I tried with the chip tray was incinerated in a short amount of time (the burner is right under the chip tray). Switching to pellets and moving the tube off the floor basically prevented me from selling the smoker!

There's an old saying: Never buy a refrigerator from a company whose primary business is making cell phones and TVs 🤣

If you cut-and-paste the title of the article into Google News, and then click the article, sometimes you'll sneak on by that paywall...

From Wikipedia.fr: https://fr.wikipedia.org/wiki/Savora From Google Translate: Savora is a brand of condiment invented in England in 1899, whose texture is close to mustard. In 1899, the Colman's company launched a condiment made from flour mixed with several spices and vinegar, Savora. The product will only be marketed in France after the First World War. Its taste, but not its texture, is close to that of certain pickles or chutney, accompanying preparations served on British tables in the 19th century, a legacy of India. Its particularity is to be composed of eleven spices and herbs: pepper, cinnamon, cayenne pepper, nutmeg, turmeric, clove, celery, garlic, tarragon, etc. The brand became French in 1964 (General Food), produced by Amora, which now belongs to the Unilever group.

Just from memory, a standard ribeye measures 4 to 6 wide by 8 to 10 inches long. For a tomahawk, I think you can add another 5 inches or so in length... ETA: Just now saw the boneless qualifier. A touch smaller then 😁

I see it's only been mentioned once in this thread, way back in 2014, but what about electrolysis? Seems like a good hands-off approach...

My guess, based on Googling "sauce oysters" "beeton", seems to suggest it was a size or grade of oyster. https://en.wikisource.org/wiki/Page:Mrs_Beeton's_Book_of_Household_Management.djvu/414 That page shows recipes that include oysters and sauce oysters... P.S. I just have to mention here that after all these years eating raw oysters, I finally won the vibriosis lottery last month! Not fun 🤢