Why thank you Tony. I think of you every time I slip a little wafer of it into my mouth and savour the delights.
I am thinking to myself, I wonder what Tony is eating right now. I bet he'd like a little taste of this porcine gold.
Funny you should ask..
( You do know I got four filled baskets of cheeses and cured sausages in the garage fridge, huh? )
Last night my wife laid out a charcuterie tray of sliced medium aged manchego and creamy gouda, sliced fuet, butifarra, chorizo de Soria, lomo and white chorizo... with grapes, sliced sweet peppers, some nice lettuce leaves, a tray of pan amb tomaquet and I popped open a bottle of chilled Rueda wine.
https://www.dorueda.com/es/
She did forget to lay out the olives and sweet figs... I did that.
Sorry, I wasn't thinking of anybody, it was delicious.
Yes... lomo is the cured pork tenderloin.
I didn't take a picture, I was too happy eating it.
A Salud!
No, I have not put the ice cream maker in the freezer. When we make ice cream, we use COLD ingredients so the tub doesn't get much warmer during the 20-25 minutes that it takes to churn the mixture. Prior to that, I keep the tubs ( we got two ) in the freezer for a few days.... it's as cold as it will ever get.
( You do know I got four filled baskets of cheeses and cured sausages in the garage fridge, huh? )
Last night my wife laid out a charcuterie tray of sliced medium aged manchego and creamy gouda, sliced fuet, butifarra, chorizo de Soria, lomo and white chorizo... with grapes, sliced sweet peppers, some nice lettuce leaves, a tray of pan amb tomaquet and I popped open a bottle of chilled Rueda wine.
https://www.dorueda.com/es/
She did forget to lay out the olives and sweet figs... I did that.
Sorry, I wasn't thinking of anybody, it was delicious.
Yes... lomo is the cured pork tenderloin.
I didn't take a picture, I was too happy eating it.
A Salud!
No, I have not put the ice cream maker in the freezer. When we make ice cream, we use COLD ingredients so the tub doesn't get much warmer during the 20-25 minutes that it takes to churn the mixture. Prior to that, I keep the tubs ( we got two ) in the freezer for a few days.... it's as cold as it will ever get.
@Cal Weldon not necessary at all. I do chill the mix overnight and freeze the bowls in the deep-freeze which is considerably colder than the kitchen freezer.
The hand operated churners here had a double wall, ice was in the gap, and cream with all the ingredients in the central chamber.
Once we made ice cream using that machine after collecting hail during a storm.
Different from the usual ice ....
Once we made ice cream using that machine after collecting hail during a storm.
Different from the usual ice ....
I do keep meaning to start a ginger beer plant, but I still remember the stuff my mum used to make which by the end had a throad burn like wild west bourbon
Aye, Capt. Cal agrees. Yer mummy was bang on.
At least she was when yer pappy was away. Uhh by Jimminy, I have digressed.
Now, ya can't be a Nancy if want to appreciate the finer things. Man up I say!
At least she was when yer pappy was away. Uhh by Jimminy, I have digressed.
Now, ya can't be a Nancy if want to appreciate the finer things. Man up I say!
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Spent 2.5 hours on the boat today and not one fish to be had.
I really have to rethink where I put the damn thing when fishing.
Mother nature, can you please clear the skies so C.C. can bring a fish or two back and show this crowd something other than his pretty wife?
BTW, she's not been allowed on board until all the necessities are looked after.
It's a guy thing. Make sure the nest ready before the brooding female approaches. As you can see she is more interested in the camera than the boat at this point. I am working on that.
I really have to rethink where I put the damn thing when fishing.
Mother nature, can you please clear the skies so C.C. can bring a fish or two back and show this crowd something other than his pretty wife?
BTW, she's not been allowed on board until all the necessities are looked after.
It's a guy thing. Make sure the nest ready before the brooding female approaches. As you can see she is more interested in the camera than the boat at this point. I am working on that.
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Then she knew what she was doing Bill. It's why you are as healthy as you are today.
If your Tesla's shrink a little bit with every sip, the recipe in right.
Sweeteners are there to pretend it's not medicine.
The CO2 is to make ensure the entire room gains some areosol benefit.
Any questions?
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Why do so many Northerners look like Old Men By The Sea?
I mean, not like us living on warmer shores... eh?
Oh Cal, you can always stop by the fish store on the way back from "fishing"..
https://www.yelp.ca/search?cflt=seafoodmarkets&find_loc=Vancouver,+BC
I mean, not like us living on warmer shores... eh?
Oh Cal, you can always stop by the fish store on the way back from "fishing"..
https://www.yelp.ca/search?cflt=seafoodmarkets&find_loc=Vancouver,+BC
yes, should the bottles explode after 6 months (this did happen)?
I do have a couple of demijohns in the garage. I really don't have an excuse. Not sure I am ready to pay 20 bucks for the starter culture though. Takes all the fun out of creating your own Quatermass monster from the air 🙂
Gee Cal, I catch fish off the beach less than 1km from my house. Mind you, only some of it is edible; Australian Herring (must be eaten within 24 hours) and Flathead (fantastic eating fish). The fishing in Perth has declined markedly due to population increases. Offshore however is a smorgasbord once you're a couple of km out. But that's saltwater - are you lake fishing?
I don't use bait, but lures and soft plastics. Bait is better for catching eating fish but I hate using it and prefer the sport of lures.
My son's a heavy plant mechanic but did two years as a boat mechanic. Lovely boat; what motor do you have?
I don't use bait, but lures and soft plastics. Bait is better for catching eating fish but I hate using it and prefer the sport of lures.
My son's a heavy plant mechanic but did two years as a boat mechanic. Lovely boat; what motor do you have?
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I'm just a few miles south of Cal, in the US, and we fish salmon from the beach. Sometimes it's good and sometimes it's like battle-fishing, elbow to elbow.
I mainly chuck lures too.
I mainly chuck lures too.
It's just coming into Australian Salmon season. Large schools move up the south western coast of our State, and they go for any lure you throw and fight quite hard. They're commonly about 50cm and say 5kg, but I've seen them up around 8kg. I release them.
It's great sport, but unfortunately they're not very nice to eat without very careful handling, not being related to the Atlantic Salmon you guys fish for. Bummer. Although the Maori in NZ like them I believe...called the Kahawai over there.
It's great sport, but unfortunately they're not very nice to eat without very careful handling, not being related to the Atlantic Salmon you guys fish for. Bummer. Although the Maori in NZ like them I believe...called the Kahawai over there.
We might be talking something different. Ginger beer here is non-alcoholic. It's just an incredibly strong soda.
No fermentation just CO2 added to the liquid. No chance of explosion.
I was joking about the fishing. I am still outfitting the boat and the 2.5 hours was spent right where you see it on the trailer.
Both.
I have a small lake that is a 20 minute walk from here where you catch rainbow trout.
https://www.facebook.com/reel/1626598811476117
The ocean launches are about a 30 minute drive.
Mostly bait for fresh and mostly lures for salt.
Merc 115 Pro XS with a 4 blade stainless prop. The boat is a Tahoe T18. It's a lake boat with an eye toward performance.
There are so many sandbanks on the mainland around us that we mostly troll out in Georgia Strait (Salish Sea).
This boat has yet to see salt water.