Now Bob, don't be going all funny on Cal. There's no such thing as outlawing garages in Canada. I was playing with the idea as we can all put our cars in the driveway or carports and make the best use of the spot us men feel most comfortable in anyways right?
I think I'll start a movement.
I think I'll start a movement.
It seems a general rule that you need a 3 car garage minimum to get one car in whenever a household has a man in it?
Ok I think I understand.....that’s just what you tell the wife when you need a man cave more than a place to park. Although in my case the garage is a woodworking shop and the cars are already outside! I was smart and designed the ‘entertainment wall’ into the living space and claimed it as sovereign territory before construction even began. 😀
Last car I had in a garage was a bull-market MB560SEL -- bought from a guy who couldn't make the lease payments circa 1988. Prior house had my Delta contractor saw with fancy fence, welding equipment from #1 son etc., etc. This morning had me scraping ice off the Ford and Volvo.
-Getting back to food. A while back I posted the eggplant/air fryer recipe which is sooooo good. Just a slight modification -- after the eggplant slices are dragged through beaten egg they are dipped in panko, grated parmesan AND crumbled French's fried onions. Too think that I never knew an eggplant until I met mamselle in undergrad years, she being of the Italian extraction.
-Getting back to food. A while back I posted the eggplant/air fryer recipe which is sooooo good. Just a slight modification -- after the eggplant slices are dragged through beaten egg they are dipped in panko, grated parmesan AND crumbled French's fried onions. Too think that I never knew an eggplant until I met mamselle in undergrad years, she being of the Italian extraction.
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Some years ago I decided that I needed to brew a lager. I don't know why, but it was clear to me that if I did then I needed to ferment it at uncomfortably cool temperature. If I was going to ferment it below 10C then it was going to take some time to finish, and the right time to drink lager is the summer. I didn't have a fridge that I could empty of food and dedicate to fementation, and I still don't, but I had an unheated shed.
So about this time of year or maybe a bit later, like early March, I brewed up a nice wort and pitched a couple of packets of dried German lager yeast. After a day or so the fermentation was starting and I lugged the 23liter bucket out to the shed. Daytime temps in there were about +5C at the time, and probably -5C at night, but the brew kept visibly fermenting. After a couple of weeks I decided I needed to transfer it to a closed fermenter. Two days later I had an awful mess with foam all over the place and the fermentation lock clogged with hops and yeast. I cleaned things up best I could and rigged up an external lock with some tubing and a pan of water.
Things eventually stabilised, but then I was into late April and some warm weather. I wrapped the carboy in an old sleeping bag every morning and closed the shed window, and every night I opened the window and unwrapped the carboy. That kept it under 10C well into June. Finally my hydtrometer convinced me it was time to bottle the stuff with a bit of priming sugar, and move the bottles indoors to my basement. A few weeks later I decided to check it out and opened one. Of course it foamed up all over the place, it clearly had needed another month or so of lagering at a bit higher temp to work off the residual sugar. Tasted very good though. So I lifted all the caps gently to relieve pressure then reseated them. I repeated that process every week or so for most of the summer. By October it was pretty good.
So yeah, our garages are that cold!
There's a little more to it. Often there is a bedroom above the garage. You tell her it's mandated that automobiles are no longer permitted for fear of migrating fumes. She doesn't have to know who is doing the mandating. Heck she thinks mandating is what she did before she met you.
So instead of having the garage empty, or just crammed full of junk, why not throw a couch in there and maybe a TV so when it's your turn to have the boys over for the big game, you won't be noisy or mess up the living room. Next thing you know, there's a bar fridge in there, a little heater, a dart board and a big screen. All the while she is encouraging you and thinking what a sweet and thoughtful man you are doing this for her. You just smile and give her a wink. She knows what that means.
I found a piece of an oistrich in the freezer and made me a nice Friday dinner - Oister just fried in butter with some salt and pepper and Hasselback potatoes.
You almost slice the potatoes thru but leave the enuff so the slices keep together. Bake them in oven until finished. Some butter will do the trick and salt of course.
As the tomatoes seemd to "soften" I cut one i half and laso had it in the oven for 10 minutes.
And a small bottle of nice Italian wine.
Both January and Febuari (Am.) were really cr*ppy months, so I needed something really tasty today.
You almost slice the potatoes thru but leave the enuff so the slices keep together. Bake them in oven until finished. Some butter will do the trick and salt of course.
As the tomatoes seemd to "soften" I cut one i half and laso had it in the oven for 10 minutes.
And a small bottle of nice Italian wine.
Both January and Febuari (Am.) were really cr*ppy months, so I needed something really tasty today.
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Hey Magnus,
when you do your Hasselback, do you use the old trick of using wood skewers to stop the knife and a coarse hair comb to mark the slices?
when you do your Hasselback, do you use the old trick of using wood skewers to stop the knife and a coarse hair comb to mark the slices?
Hasselback potatoes look good! Have to give that a try.
Cal your well thought out nuanced approach certainly yields better results than my cave man with a club technique. 😀
Cal your well thought out nuanced approach certainly yields better results than my cave man with a club technique. 😀
All’s I can say it’s a good thing I can cook because I’m certainly not kept around for my sensitivity! I’ll try these new taters on her tonight 😛
I used the handle of a wooden spoon to sop the knife, but the cutting was done free-handed.
Normally I cut the potatoes in wedges and let them fry until they are almost like deep fried.
A sprinkle of paprika powder and some crust flour adds to a bit of crispiness.
Slide a little something in between the slices. Read up on it, they're fun and really tasty.
Mine:
Stuffed with bacon or WHY. Ham or back bacon might be best.
Seasoned
Topped with bacon strip then foil wrapped and roasted.
Foil opened, top bacon strip removed, cheese added, bacon strip re-added
Broiled and served.
Hasseleback Calahan
Mine:
Stuffed with bacon or WHY. Ham or back bacon might be best.
Seasoned
Topped with bacon strip then foil wrapped and roasted.
Foil opened, top bacon strip removed, cheese added, bacon strip re-added
Broiled and served.
Hasseleback Calahan
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Closed. Temperature 390 - 435F.
I know that American spuds are BIG but try to find smaller ones.
The name Hasselback comes from a famous restaurant in Stockholm, called Hasselbacken (Cobnut Hill)
When honey asks 'hey Cal, what'er you doin?' I say I'm bacon some potatoes.
Not only that but you seem to be cutting back on the 'o's'