Bernie

Or just paint over it....😀

With my luck it would come back as kale (I think the universe hates me, or at the least is indifferent to my suffering )😂

Not so. The latest mathematics/physics advances suggest information MUST get out of black holes. It may be delayed for a few billion years (I think it depends how old the hole is) So take heart everyone making caramelized onions, if Anna's hypothesis is right (i suspect it is) then we are all stinking up the universe😂

I agree. It used to be you selected what veges and fruit you first started babies on (bland, bland, bland...) but it actually made a bit of sense. It gave time for the immune system (the babies) to develop. Initially babies got their immunity from breast milk and then from slowly introducing other foods. Rice was usually part of the early childhood food because it is fairly benign. Wheat was given as "rusks" or "crust" because the gluten was mostly transformed with baking. As a side note if your dog has digestive upsets its normal to feed him boiled chicken & rice because the chicken is easy to digest and is usually free of bacteria, and the rice is quite benign. (and no you cannot infer that I like dogs rather then babies.... though a baby can't fetch and love you unreservedly only if you feed them....)😃

reckon eating Kale is the vegetarian equivalent of religious self flagellation! 😀

I think in sushi, there should be almost no taste or smell of vinegar. Its all about what it does to the mouth. Like a lot of Japanese cuisine, there are lots of subtle aspects, like presentation, beauty, even mood (relaxation or excitement). The very first time I experienced this "pop" (its actually hard to put into words) it was so different to what I had experienced/tasted before, I was amazed that a chef could actually do that sort of thing. Then I started to understand why there is such a concentration on technique. Even when particular flavors are felt during eating is important, the order the ingredients actually hit the taste buds is important. The order of eating and drinking all change the experience.

Isn't the vinegar (of whatever version) meant to give the 'explosive" feel in the mouth. That's why its served in single bite size pieces, so it can be put in the mouth whole. (the whole thing should fill the mouth completely) It is about the experience of the slight acidic hit in the sinuses and why it needs to be very mild vinegar, but then the other flavors actually are enhanced because the sinus are clear. (Sort of like wasabi without the tears)

Oh to be that young again....😧

What was the question? 😀

But its on a square Bun! Everyone knows its supposed to be on a round bun! Patties are round, tomatoes are round onions are round. You should not be giving in to the demands of cheese. 😁😁 Seriously I do agree with the Ciabatta roll as the best choice for burgers,

Several years ago our National broadcaster (ABC) did a documentary on the sewage system for Sydney. Some of the system is brick lined tunnels, over 100 years old but still in good conditions and in use. The whole system feeds into a sewage treatment works with large digesting ponds and other treatment. That way the sewage is converted by bacteria into useful stuff and water. Well the ponds themselves produce a sludge that is removed and dried and further processed to reduce it further. The video showed this sludge being transported, it looked like dark compost but it was dotted all through with yellow. The narrator asked the operator what it was and the operator replied (with a grin I might add) "corn" kernels. He said that corn had survived both the digestive tract of humans plus the bacteria in the digesting ponds. Apparently the outer coating on individual corn kernels is pretty tough stuff. Once you break the kernel, the starch becomes available but the outer covering survives (I guess that is "enough roughage to prevent constipation" as suggest in good health diets) So there probably is yet another reason to avoid corn Myself I only eat corn on the cob (hot with butter dripping off it...). I find its taste and texture of the kernels adds nothing but texture to a salad and I find that texture unpleasant .

the most important point about Vegemite is that it is made from the sediment left from the brewing of beer. So it is connected to beer. That alone makes it good! 😁

Potatoes, sweet potatoes, carrots, parsnip, swede mushrooms, capsicum, tomatoes all large cubes (not much of any one) Add a slab of pork belly on top, cross scored & liberally salted on the top (covering the veges) cook slowly ending with a grill to get crackling. One pan and heavenly rendering of fat to cook the veges in. (save the resulting leavings for future use)

Surprisingly there is such a diet and it does work. My doctor suggested it. (I have no existing medical conditions so seek advice if you do) Its called the six hour diet. You pick a six hour period during the day (1pm to 7pm for instance). During that period you can eat and drink anything and everything you want in any amount. Outside that time its water only. You should lose about 7~10 lbs a month and you will keep it off, even after resuming normal meals and times. You can use 8hr period but you wont lose as much. It works. After about the 3 day you will find you will not be as hungry during the fast time and even during the eat period.

Its off topic but its sort of relevant Click on the link. When it comes up with the paywall message, go to the address bar in your browser and insert a "." (full stop ) after the .com ( report.nyt.com./sssss.ssss.xxx/.xxxx.....) leave everything in place. Do a reload page (usually the circle thing with the arrow) and usually no paywall.

Jackpot ! What do you want to buy? Make sure the partner is always aware that it was their fault (no probables, no maybes). Be firm. Guilt will ensure you can buy whatever you like, watch whatever you like, get taken to the best restaurant...the scope is marvelous 😃

If you sneak in a baguette and you got caught, would the restaurant charge you "crustage" (or crumbage?) You know like corkage, where they put a charge on for glasses you use when you bring your own wine 😁

There is another weird factoid that may well apply to the situation of SV from frozen. What starting temperature water should you use when you make ice cubes in your freezer in an ice cube tray, tap water, cold water, hot or boiling water to get the ice cubes quickest? Well of course it would be cold water, right? No actually it would be boiling water! That can't possibly be right could it? Yep. You see its the temperature difference that is important to the heat flow. You need to remove heat energy from the water and since it takes more than one unit of energy to drop the temperature one degree, its better if you can speed up the heat flow. The heat flow is determined by the difference in temperature along the heat flow path. Seems counter intuitive but try it. In the case of SV the same thing happens. It takes longer to heat the food from very close to its final temperature than it does from a much lesser temperature. Again its heat flow, not temperature change that determines its final temperature. Like I said a weird factoid. EDIT: Note that the idea of SV is to arrive at our final internal temperature and along the way progress through various temperatures to allow the various chemical reactions to take place (usually at some specific temperature range), so speeding up the time to arrive at the final temperature is likely to have an effect. So that is another prospective investigation for the experimenters here.😁

In actual fact our supermarket chains sell "chilled fish". This is fish that has been frozen and then thawed to be sold. Its is marketed as "chilled fresh fish" and most people don't know the difference. Being a fisherman, I generally freeze all the fish I catch. I portion it and vacuum seal it. When it thaws, it is as good as fresh. A few things to note. I was a tuna fisherman for the Japanese sashimi market so I learned about treating fish correctly. I put all fish I catch in a tank of seawater to bleed (cut the gills). After 5~10 minutes put them on Ice. The preferred way to do it is bleed them in an ice slurry. They are cleaned/filleted when they are thoroughly chilled. (with tuna, you bleed using 3 particular cuts, one each side or the front fins and one near the tail, (do a google search) it is necessary to "kill" the spinal nerves by removing the brain and feeding something (600lb nylon line) down the spinal column) Now I know you are wanting to deal with excess fish in an attempt to keep it for market. Perhaps you could investigate freezing in portion sizes and selling it frozen (depends on your customers). BUT you will have to do it as soon as you know it is excess to requirements. Consider cooking the fish is flavored ( chilli ) olive oil in the SV and leave it bagged to be consumed or sold later. It wont be "fresh" fish but ti will not be wasted either. I don't think cooking fish on their own in SV is going to be successful. Fish if treated properly (bled & iced when first caught) should have a shelf life of up to 10 days if kept chilled (and dry). That 10 days is reduced by about a day with every hour that passes between catch & chilling. The display cabinet needs to be enclosed so the air inside is cold. Ideally the fish should be on a well drained bed of ice (skin side down or use baking paper) within a display cabinet. Sorry I am not trying to tell you how to suck eggs, but a lot of the fish retailers here have poor quality fish because the fish deteriorates from not being treated correctly. The ice within the cabinet ensures the air in there is moist so the fish wont dry out. If the fish are line caught as apposed to trawler or net caught they will usually be alive when boated. Trawler & net caught fish are usually dead when boated and may have been dead for several hours before being boated. Some of the Japanese coastal fisherman can keep sashimi quality tuna on Ice for up to 30 days.

You do need to improve your photography, we can't quite read the wine bottle. At least you have the rabbit food on a separate plate 😀 Actually, I think Rebel looks like he is about to take you on for the steak !

Well it doesn't matter about the egg. It only really matters when you have chips! (...hmmm chips dunked in runny egg yolk...)

Also because its actually fairly larger crystals, it will not be the same in weight as fine salt for the same volume. There is a table somewhere that says how much kosher salt extra you need for seasoning compared to table salt. I just taste it to see if its enough salt. 🙂

freeze the egg. SV at 65C till the whites are cooked. The theory is that the white will thaw and cook while the yolk is still thawing. The residual heat will warm (cook) the yolk I haven't done it. You need to freeze a couple of dozen eggs then vary the time. When you find the right time you can tell us. I have no idea what happens to eggs when you freeze them. Seriously (I was kidding) Heston has a video on cooking the perfect boiled egg. I think it uses some of the same principle. Do a search but its something like get a pot of water just boiling, add the egg, turn off the heat and wait 6 minutes. The idea is the egg slowly heats through as the water loses heat and the white will reach 71C ? (white coagulates at 70C?) but the yolk wont reach this temperature because the water is cooling and as the egg is heating You probably need to find the video. My memory is fading with the isolation (that's my excuse it has nothing to do with age...)

I went to your link to see what they actually sell. The reason for my curiosity was the contents of the can. It seems to me that half the contents seem to be oil. Is that normal in the US? That maybe makes the price ~$5 per ounce of actual tuna. Seems high to me. Are regular cans of tuna that price? I assume this is being sold as a premium product. I am in no way denigrating it I am just curious.

Apparently storing potatoes with whole garlic will cause both to sprout. Who knew?