i would do a CSA if i lived by myself or with friends, right now with rando roommates i think not
plus its tough to guarantee i would use it up since i live in the city and eat out a lot
but that looks good zip, i do love kale
Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
edited July 2011
I do not like pineapple with my meat not at all.
And I do not like beetroot the way it is typically served in Australia.
Which is straight out of a tin.
I am coming round to the fresh stuff though. Especially roasted but they are such a solid root vegetable they take a lot longer to cook through and break down than other roasted vegetables so I have to parboil them first.
Though I am hugely entertained by the fact that they make my poo red.
Muse Among MenSuburban Bunny Princess?Its time for a new shtick Registered Userregular
edited July 2011
I need to stuff bell peppers and portabello's tomorrow STAT. Our fridge broke and I will not lose them. I have some ground pork meat but I need inspiration.
And if anyone can think of a way to use plain yogurt (not as a part of the stuffed veggies), I'd appreciate hearing it.
Been thinking about trying to get in on one next year.
A full share in ours is $600, so we split a full with another couple.
Runs from May through the end of October.
There are others in the area that are something like $750 for a full, so next year we're going to do some more research and comparison on what people are getting, etc.
Right now is has generated so much kale and swiss chard that I'm up to (and out of) my ass in leafy greens.
I need to stuff bell peppers and portabello's tomorrow STAT. Our fridge broke and I will not lose them. I have some ground pork meat but I need inspiration.
And if anyone can think of a way to use plain yogurt (not as a part of the stuffed veggies), I'd appreciate hearing it.
I use plain yogurt in my smoothies
I also use it as a sauce base or dip base. If you take 3 or 4 sheets of paper towel, dump some yogurt on top and then bring the corners together and tie it off, you can let this hang over a bowl in the fridge for a day or so. The yogurt will drain excess moisture out and you'll be left with a thick tangy greek-style yogurt.
Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
edited July 2011
Yesss please.
I have another stupid cooking question for you guys. I could look it up but that seems like it would require things like 'new tabs' and 'typing in search bars'...
Last summer I bought myself a candy thermometer. The old school kind because I'm poor. I make caramels and curds and other temperature-crucial things fairly often and I'm pretty neurotic so even though I'm capable of doing a competent job without one and had done so for years, I thought it was a good investment.
Now the calibration's gone all wonky though. How do I readjust this shit so the needle isn't wobbling around aimlessly? Can't I... do something with a pair of pliers, or...? Did I kill it through neglect?
Lost Salient on
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
i'm doing the whole avoid bread thing when i can (though that falls apart on weekends when eating out and whatnot, but whatever), so i pretty much just always bring salads, with like, pepper, avocado, spinach, maybe another veggie or some berries, and a can of salmon or something
I have another stupid cooking question for you guys. I could look it up but that seems like it would require things like 'new tabs' and 'typing in search bars'...
Last summer I bought myself a candy thermometer. The old school kind because I'm poor. I make caramels and curds and other temperature-crucial things fairly often and I'm pretty neurotic so even though I'm capable of doing a competent job without one and had done so for years, I thought it was a good investment.
Now the calibration's gone all wonky though. How do I readjust this shit so the needle isn't wobbling around aimlessly? Can't I... do something with a pair of pliers, or...? Did I kill it through neglect?
You aren't sure about the calibration temperature?
Then wouldn't it also stand to reason that whatever she is cooking would be affected by elevation and therefore a reading of 212F, while perhaps a touch off of baseline, would still be accurate for recipes?
I agree with Stale. Also how many Haechi's are involved in the test.
BEAST! on
0
ButtersA glass of some milksRegistered Userregular
edited July 2011
I'm guessing she doesn't live in Denver or Death Valley but either way if you know your elevation it's not hard to find the actual boiling point of water in your area.
Posts
Good lord I couldn't remember the damn name.
Been thinking about trying to get in on one next year.
GoFund The Portland Trans Pride March, or Show It To People, or Else!
plus its tough to guarantee i would use it up since i live in the city and eat out a lot
but that looks good zip, i do love kale
also, umm
a coworker of mine tweeted that she ordered sashimi pizza while at the office, because she saw it and had to try it
here is a photo
http://images.instagram.com/media/2011/07/05/50cbbe82f8f243b5a70aaa740ae56988_7.jpg
Pass on the glaze, keep it simple and let a well roasted chicken shine through by doing it right.
http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348
And I do not like beetroot the way it is typically served in Australia.
Which is straight out of a tin.
I am coming round to the fresh stuff though. Especially roasted but they are such a solid root vegetable they take a lot longer to cook through and break down than other roasted vegetables so I have to parboil them first.
Though I am hugely entertained by the fact that they make my poo red.
Satans..... hints.....
that doesn't sound unwritten at all.
such a nice 9 pm breakfast
Maybe I will make french toast tomorrow night
my tummy hurts
Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
http://www.youtube.com/watch?v=S-zeCXlFPjk
And if anyone can think of a way to use plain yogurt (not as a part of the stuffed veggies), I'd appreciate hearing it.
and that corgi video is fantastic beyond belief
Today while eating breakfast, there was an old woman at the diner with an oxygen tank that had a stuffed otter on top. Was that you Dru?
Stealin' that old biddy's O2 erryday
A full share in ours is $600, so we split a full with another couple.
Runs from May through the end of October.
There are others in the area that are something like $750 for a full, so next year we're going to do some more research and comparison on what people are getting, etc.
Right now is has generated so much kale and swiss chard that I'm up to (and out of) my ass in leafy greens.
I use plain yogurt in my smoothies
I also use it as a sauce base or dip base. If you take 3 or 4 sheets of paper towel, dump some yogurt on top and then bring the corners together and tie it off, you can let this hang over a bowl in the fridge for a day or so. The yogurt will drain excess moisture out and you'll be left with a thick tangy greek-style yogurt.
Combine that with seasonings and it's fantastic.
want
I have another stupid cooking question for you guys. I could look it up but that seems like it would require things like 'new tabs' and 'typing in search bars'...
Last summer I bought myself a candy thermometer. The old school kind because I'm poor. I make caramels and curds and other temperature-crucial things fairly often and I'm pretty neurotic so even though I'm capable of doing a competent job without one and had done so for years, I thought it was a good investment.
Now the calibration's gone all wonky though. How do I readjust this shit so the needle isn't wobbling around aimlessly? Can't I... do something with a pair of pliers, or...? Did I kill it through neglect?
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
there was a groupon type thing for beef jerky and i could build my own flavors
this one has cumin
yesssss
or even just more salad ideas
i'm doing the whole avoid bread thing when i can (though that falls apart on weekends when eating out and whatnot, but whatever), so i pretty much just always bring salads, with like, pepper, avocado, spinach, maybe another veggie or some berries, and a can of salmon or something
i'm sure i could be more creative here
Ever tried. Ever failed. No matter. Try again. Fail again. Fail better
bit.ly/2XQM1ke
You aren't sure about the calibration temperature?
Boiling water is a pretty good constant.
Satans..... hints.....
http://www.csgnetwork.com/h2oboilcalc.html
A few hundred feet does not impact it very much at all.
edit: hmm, 3.3 degrees celcius per kilometer is still a significant change.
Does Muse live in a big city? i dunno.
Anywho i agree that it's not very likely, but's it's not unheard of.
I've been in villages in Tenerife that had Internet well above 1500m
She's over in Korea-ville. I don't know shit about Korea-land. Nor do I know anything about the general topography of Korea-land.
She could be living in a mountain cave at 20k feet for all I know. Or maybe she's in a hut in some kind of Korean sub-Saharan desert.
Shit is like the moon. Never been there.
So that shit matters.
Everybody should be born in the great plains like God Intended.