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Nov 29, 2022 03:54
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| # ? Jun 7, 2024 21:18 |
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Anyone know what kind of pumpkin this is?
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Nov 29, 2022 23:39
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Green
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Nov 29, 2022 23:40
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I do not, but googling "light green pumpkin" gets me jarrahdale pumpkins which look significantly similar.
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Nov 29, 2022 23:46
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I'd agree that it's a Jarrahdale, don't see those that often even here in Aus as it's usually Kents. The alternative is that it could be a Queensland Blue as they look really similar to Jarrahdales.
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Nov 29, 2022 23:55
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Thanks pumpkologists
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Nov 30, 2022 02:16
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Cucurbologist, actually, I don't specialize
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Nov 30, 2022 02:24
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I've read the thread title must be a hundreds of times in my bookmarks, and only now do I realize it's in GWS and not GIP.
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Dec 1, 2022 01:53
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eh line cooking is about the same as enlisting I'm pretty sure, except you don't get health care or an education at the end
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Dec 1, 2022 02:47
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I bought some cream last week to make chocolate pots that we decided to skip (amazing recipe by the way, with white wine and rosemary). So we needed to use the cream. So I just made crème brûlée for the first time. It’s baking now. I think they’ll be good. I was super careful adding to the hot cream to the egg mixture to not curdle the eggs. This is the chocolate pots recipe. It sounds a bit weird but it’s sensational. There was a lovely neighbourhood restaurant near us (sadly closed) that served a short menu; this was on the menu since they opened every day. https://www.astray.com/recipes/?show=The+peat+inn%27s+rosemary+and+chocolate+pots therattle fucked around with this message at 19:41 on Dec 3, 2022 |
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Dec 3, 2022 19:35
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therattle posted:I bought some cream last week to make chocolate pots that we decided to skip (amazing recipe by the way, with white wine and rosemary). So we needed to use the cream. So I just made crème brûlée for the first time. It’s baking now. I think they’ll be good. I was super careful adding to the hot cream to the egg mixture to not curdle the eggs. That is an interesting recipe. It feels like it should curdle at a couple of stages.
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Dec 3, 2022 20:53
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tarbrush posted:That is an interesting recipe. It feels like it should curdle at a couple of stages. One has to be a bit careful but we’ve always had at least very good results. Sometimes it’s a bit grainy but that’s it. I cannot tell you How delicious they are. Very rich though. The crème brûlée were really good! Slightly airy texture (I was whisking when slowly adding hot cream to egg mixture) and they hadn’t cooled enough to brûlée, but the flavour was delicious. Extremely creamy.
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Dec 3, 2022 21:31
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Saw The Menu last night in an unexpectedly packed theater and had a great time. Way more humorous than I expected and expertly paced.
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Dec 4, 2022 21:05
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my therapist suggested i start a bean club. who's in
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Dec 8, 2022 22:38
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what kind of bean
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Dec 8, 2022 22:45
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PokeJoe posted:what kind of bean bean kind to one another  and hidatsa shield beans, and borlotti, because those are my favourites to grow
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Dec 8, 2022 22:55
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I have to admit I've bean into you for a while ☺️
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Dec 8, 2022 23:05
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Goons With Spoons, I need your support. I have thought about making a thread highlighting our spoons for years. I have used one spoon for 30 years. It has a flat side on the rounded handle where I tapped it on pans thousands of times. It has a fully deformed head, since I only use it left handed, so the right side is worn down and the left side is as it started. It means a lot to me, and it's made thousands of meals through many stages of my life. Today... well, today, MY spoon died. I tapped it against the pan as I was making fried rice and felt... something. Tapped again and I recognized... it was flex, the handle had broken and was flexing. Post your spoon, here or in a new thread, and let's give our main tool a shot at the spotlight.  a goon's spoon
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Dec 9, 2022 01:08
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meatpimp posted:Goons With Spoons, I need your support. Godspeed, spoon.
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Dec 9, 2022 01:13
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Time to upgrade https://youtu.be/dZTtVl7PZBY
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Dec 9, 2022 01:25
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Dec 9, 2022 01:42
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meatpimp posted:Goons With Spoons, I need your support. Is the break pretty straight across the neck, or is it along one of the long grain lines? If it's a clean break, a decent woodworker can repair it by using a router to cut out a place for a bowtie and then shave/sand it flush. $200 job max.
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Dec 9, 2022 03:30
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I don't know what your emotional attachment is worth, but this one is $11, has a scraping side, and comes in both right- and left-handed versions. Mine is just perfect https://www.amazon.com/gp/aw/d/B079WJ328R
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Dec 9, 2022 03:38
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i like nice words
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Doom Rooster posted:Is the break pretty straight across the neck, or is it along one of the long grain lines? It's multiple cracks/separations of the grain going down the handle by where I've worn it down with pan taps. I was thinking of drilling a series of small holes with a drill press and doweling... Anne Whateley posted:I don't know what your emotional attachment is worth, but this one is $11, has a scraping side, and comes in both right- and left-handed versions. Mine is just perfect I just like the feel of this one, very thin handle. I'm sure it exists and is super cheap, I got this from my mom almost 35 years ago when I first lived on my own in college. And she didn't buy high-end things then, so it would be a commodity item. I just haven't found it in the years I've been looking for a replacement (I've seen the wear progress for years, and knew it wouldn't live forever, so I've been trying to find the same one again...)
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Dec 9, 2022 12:04
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https://www.tiktok.com/embed/7174245648823455022
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Dec 9, 2022 13:27
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Anne Whateley posted:I don't know what your emotional attachment is worth, but this one is $11, has a scraping side, and comes in both right- and left-handed versions. Mine is just perfect Too soon, it’s way too early for this sort of emotional closure, you need to give time for the grieving process
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Dec 9, 2022 19:34
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meatpimp posted:It's multiple cracks/separations of the grain going down the handle by where I've worn it down with pan taps. You’re going want to clean cut across the middle of the series of breaks, then make sure that you get glue inside each of the layers of grain. Squeeze it tight, wipe up as much squished put glue as you can, clean that up, then squeeze and tightly wrap with painters tape that you’ll peel/scrape/sand off later. Then you can drill holes and dowel it up. It won’t be nearly as sturdy though because of the dowels. Gluing the layers like above and then bow tie will be way more sturdy. I would legitimately do this if I were in your situation. I’m the type that would find spending 10+ hours and $30 worth of materials to fix a $7 spoon really entertaining though.
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Dec 9, 2022 20:01
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Scientastic posted:Too soon, it’s way too early for this sort of emotional closure, you need to give time for the grieving process On the other hand that’s time wasted letting an unadopted spoon sit around in a spoon mill
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Dec 9, 2022 20:05
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I've been watching a lot of boat building so be sure to sand and tar the plug too
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Dec 9, 2022 22:21
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Doom Rooster posted:You’re going want to clean cut across the middle of the series of breaks, then make sure that you get glue inside each of the layers of grain. Squeeze it tight, wipe up as much squished put glue as you can, clean that up, then squeeze and tightly wrap with painters tape that you’ll peel/scrape/sand off later. denial is one of the first stages of grief. sometimes you've just got to let things go, and learn that soaking a wooden spoon in hot water after every use is way too much effort for not enough reward, and you should probably just get a metal spoon instead
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Dec 9, 2022 23:27
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Give your hard working spoon the retirement they deserve. Give them a fancy place to hang out in your kitchen to supervise the training of the new spoon to join the family.
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Dec 10, 2022 02:10
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https://www.tiktok.com/embed/7175347547408747822
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Dec 11, 2022 04:49
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Meet your meat, say hello
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Dec 11, 2022 04:53
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Anne Whateley posted:I don't know what your emotional attachment is worth, but this one is $11, has a scraping side, and comes in both right- and left-handed versions. Mine is just perfect A spoon is for life, not just for Christmas 
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Dec 11, 2022 10:04
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Got a new recipe for popcorn chicken https://www.tiktok.com/embed/7174408221141028097
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Dec 12, 2022 06:37
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I am deeply confused as to what happened and why
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Dec 12, 2022 08:22
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I occasionally make gnocchi and always use russet potatoes. Lately I've really been enjoying using waxier potato varieties for other things and was wondering if anyone had tried a waxier potato in gnocchi and whether it was any good? Do you need the starch from a russet? I suppose that would make sense if you consider the starch in traditional noodle pasta.
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Dec 12, 2022 13:22
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Did that chicken get teleported?
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Dec 12, 2022 13:49
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meatpimp posted:It's multiple cracks/separations of the grain going down the handle by where I've worn it down with pan taps. any additional holes or cuts you make will just interrupt the long grain and weaken whatever structure’s left. If you want to try to repair it, just put a thin layer of titebond on the broken edges (use a small brush) and clamp that poo poo as tight as you can. Painter’s tape works great but you may want to put on an extra wrap after five or ten minutes to keep it tight after the glue starts to squeeze out. After that leave the tape in place for 24 hours, and as long as there’s a decent amount of long grain in contact it’ll be about as strong as it was.
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Dec 12, 2022 16:12
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| # ? Jun 7, 2024 21:18 |
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I think it's important to have conversations with your older cooking implements to find out what they would want if something like this was to happen to them. Many would likely not wish for dramatic resuscitation to be performed and it's so frequently the case that these wishes are not able to be expressed when the events actually happen.
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Dec 12, 2022 18:18
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