Therapeutic.... depends.... the bluer they get, the less you need.
You can make tea, chop them on pizza or just eat the really blue ones... those, just five and you should be set. Raineer beer used to be a great chaser.
We saw the movie Alien when it first came out... they were showing it on a Friday around Halloween Night at our college in Tacoma...
It was like 3D man.... afterwards we came home, ate some more and played Dead well into the next morning.
DISCLAIMER: all of that is from my long academic research as a professional on the field of Gonzo Physics. Kids, do not do this research. If you're an old fart, stick to Thelonious Monk, cigars and fine bourbon.
“When The Going Gets Weird, the Weird Turn Pro”
Hunter S. Thompson“When The Weird Gets Going, Tony Cooks Them In Butter, Garlic and Salt”
Tony E.
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I've always ben fearful of psychedelics of any kind, being a migraine sufferer for 45 years. Any deformation of perception is extremely stressful to me, except mild stuff like alcohol.
As an aside, there was a case in Australia recently where a woman attempted to murder 4 family members using death cap mushrooms in their dinner. A couple of them died and she was convicted. The weird thing was that she'd tried once before using the same MO and he ex-husband ended up very ill in hospital - and nobody's suspicions were piqued the second time she served them up a year or so later!
As an aside, there was a case in Australia recently where a woman attempted to murder 4 family members using death cap mushrooms in their dinner. A couple of them died and she was convicted. The weird thing was that she'd tried once before using the same MO and he ex-husband ended up very ill in hospital - and nobody's suspicions were piqued the second time she served them up a year or so later!
Speaking of mushrooms.
Have you tried enoki? We get them both the fine ones and the ticker one. The fine ones are awesome just tossed into a simple Japanese soup.
BUT, the thicker ones are outstanding.... in a stir fry they almost take the consistency of noodles, like almost Pad Thai... in fact, use them like Pad Thai noodles and you'll be amazed.
Have you tried enoki? We get them both the fine ones and the ticker one. The fine ones are awesome just tossed into a simple Japanese soup.
BUT, the thicker ones are outstanding.... in a stir fry they almost take the consistency of noodles, like almost Pad Thai... in fact, use them like Pad Thai noodles and you'll be amazed.
If you like Enoki, I urge you to try Shemji. Enoki was our choice for fondue until we discovered the brown Shemji. Enoki, while nice, have a rather stringy stem while the Shemji has crisp stems that snap when you eat them, while the Enoki gets stuck between your teeth. Better umami also.
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yes, we do those too! 🙂
Our local Japanese (and Korean) supermarkets carry lots of those types of mushrooms fresh.
I've even seen them carry fresh chanterelles when in season!
I've never done them in fondue.... come to think about it. I've NEVER had fondue. We were gifted a set for our wedding back when Reagan was still POTUS but we never used it and gave it away.
Our local Japanese (and Korean) supermarkets carry lots of those types of mushrooms fresh.
I've even seen them carry fresh chanterelles when in season!
I've never done them in fondue.... come to think about it. I've NEVER had fondue. We were gifted a set for our wedding back when Reagan was still POTUS but we never used it and gave it away.
Just an odd sidebar here... I haven't had a lot of different freeze dried fruit but my absolute favorite so far is the magnificent sumo orange. The closest approximation texture wise that I can come up with is a super airy cheeto (cheesy poof for you Canadians 😅) that explodes into a burst of sweet super citrus snack goodness. The strawberries weren't half bad. Fixing machines and I have to test em someway. On th3le next round I'll pre-freeze the orange segments to hopefully avoid the eruptions, if only to improve the appearance.
If doing freeze drying, look for data, like temperature curves, that makes a big difference in the final quality.
To be a little clearer, oranges have more water than dates, so the final product may have to be dried at different rates.
And whether the item will be reconstituted, or consumed dry is also important.
A friend has dried jackfruit, and 'jamun' in his machine, delicious, may not be to everybody's liking, but nice for those who know what to buy.
To be a little clearer, oranges have more water than dates, so the final product may have to be dried at different rates.
And whether the item will be reconstituted, or consumed dry is also important.
A friend has dried jackfruit, and 'jamun' in his machine, delicious, may not be to everybody's liking, but nice for those who know what to buy.
Copied from the XKR section:
Just had the Snake River Farms Corned Beef Brisket, 2025 edition, even better than last year, We decided to use the recipe, one of them, from their website, seared in my Grandma's cast iron dutch oven covered half way with water(highly filtered) and the seasoning packet it came with. Then into the oven at 250 degrees in same pot, covered. 4-5 hours later, take temp, 190-200 degrees, done. Last hour put in the cabbage, potatoes and carrots.
Costco, 9.99lb, their regular stuff was $4.99, local store was $6.99 or $8.99 for grass fed, this is far better, they are known for some of the best beef in the country. We do not eat a lot of red meat but if doing so spring for the best we can afford at the time, this is CHEAP for the quality
Rick
Just had the Snake River Farms Corned Beef Brisket, 2025 edition, even better than last year, We decided to use the recipe, one of them, from their website, seared in my Grandma's cast iron dutch oven covered half way with water(highly filtered) and the seasoning packet it came with. Then into the oven at 250 degrees in same pot, covered. 4-5 hours later, take temp, 190-200 degrees, done. Last hour put in the cabbage, potatoes and carrots.
Costco, 9.99lb, their regular stuff was $4.99, local store was $6.99 or $8.99 for grass fed, this is far better, they are known for some of the best beef in the country. We do not eat a lot of red meat but if doing so spring for the best we can afford at the time, this is CHEAP for the quality
Rick
Hey RAAM, thanks for joining us over here. Do you have pics? They are always welcome.
Also, have you ever tried making your own corned beef? It's actually not that hard, it just takes patience. Here is one I did not that long ago.
When you do it at home, you get to flavour it to your liking. I urge you to try. I will post my recipe if you like.
In the meantime, please keep sharing.
Also, have you ever tried making your own corned beef? It's actually not that hard, it just takes patience. Here is one I did not that long ago.
When you do it at home, you get to flavour it to your liking. I urge you to try. I will post my recipe if you like.
In the meantime, please keep sharing.
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I would love to see your recipe.... that looks pretty very good.
I got a couple of tri tips in vacuum bags in the fridge now.. and we did get the pressure machine which means I could do a vacuum bag with marinade....
Too late for Monday though.
I got a couple of tri tips in vacuum bags in the fridge now.. and we did get the pressure machine which means I could do a vacuum bag with marinade....
Too late for Monday though.
I am seeing an oxymoron in there somewhere Tony.
Now that you have your antigravity machine you will appreciate what it offers. My Lonza comes out tomorrow and onto the the hanging/drying stage.
Okay then.
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First thing Tony is going to mention is the heat, he will say cook it at 140º for 24 hours.
As you wish Tony. Corned beef is and always has been a fully cooked meat, not prepared rare, but I have a feeling we will hear otherwise. Tony, your turn with the mic.
As you wish Tony. Corned beef is and always has been a fully cooked meat, not prepared rare, but I have a feeling we will hear otherwise. Tony, your turn with the mic.