I am stubborn/stupid. I used to have a greenhouse and later a cold frame which made it easier. This year just winging it. I think my plants are about 3 weeks behind.
On the beef storage front I remember a big fuss a couple of decades ago about beef being released from the intervention stores (or as some wags liked to call it the 'beef mountain'). Memory is sketchy but I think it was reported as having been stored for 30 years. Temperature I can't remember. But it was reported as tasting good.
Yes, especially when the bottle have a story to tell, the degustation is begining by a long story and the bottle opening is the final ponctuation.
All the people around the table were expecting an horrible taste, we finally drink the entire bottle, it was not so bad.
Red wine is the best wine, very tannic ones especially, i love too see a layer of mud in the bottom of the glass.tonyEE said:
I apologize to the Italians for my horrible pizzas, it is just for fun !
The "bufflon burrata splouch"
Temperature is only one factor. It can be made to last virtually (I hope you don't hate that word) forever. Packaging is the key.
You are teaching me new words.
Thank you. I have a mind that has room for more learning.
If they would only remove the stems before crushing...
...well, you know where this is going so I will stop.
Of course it is. Now, if you had only stopped before adding those jellyfish looking things and the mountain of clotted bison cream...
Is that pizza served with spoons? 🙂
I tell ya, I have not learned this many new words and titles in a single day, for how many years now?
Your input does my heart good.
Looking again those jellyfish looking things appear to be camembert or similar penecillin rinded cheese. I want to make that pizza now!
Last week I watched a video about dry aged beef. The butcher discussed dry aging before trimming an old, moldy, desiccated past-it's-prime rib. The once ~ 37lb rib roast trimmed out to ~ 7lbs which she tasted tartare. The description of long-aged beef as having hints of amonia or bleach settled the subject for me... No thank you. 750 day aged beef . While looking for that video to grab a link, I found this https://www.foodandwine.com/news/world-s-most-expensive-steak-aged-15-years
Yes sir. I'm generally a fan of cured meats. What cut of pork and process would you suggest for a beginner?
My grandpa and his father were wine maker lifelong, there is a lot of deposit in the bottles when the wine is not filtered at the bottom of the barrel.
These wine are called "sur lie"
I've discovered this kind of pizza in a expensive restaurant located on a beach, luxury is strange sometimes 🙂
It seems to be rich people tastes i will not juge, they do what they want.
I've made some chips for your meet, each one is carefully handmade.
Those with money do not always make sense.
You are a man after my heart.
Back in the day, Summer of 1980 I recall, we used to make St. Helens Pizza.
In essence, take a crazy, insane actually, amount of mozzarella cheese, pile it up very high, like four to five inches in the middle, sort of like Mount St. Helens used to look like, then pop it in the oven, turn on the oven light, get some beers and watch the cheese lahars come down the side like on St. Helens on May 18, 1980....
We were college kids then.... we loved beer and pizza...
Uh-huh.
Tony, it sounds like one of these is true.
The other is a pyroclastic memory, not to be trusted since you don't remember much from those days.
I was there but quit before everything melted.
I am now an expert on everything melted.
The core is liquid and fill the plate when you cut the ball of cheese, it is a sugar taste "sauce"... odd and glucidic but i liked it.
I apologize, i've forgot the bread :
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That's because you guys in BC had real beer. Down in WA we only had 3.2. So we got to remember.
We drunk boatloads of Raineer... mostly we had to pee a lot... never really got drunk... (*), so we got to watch the cheese lahar it's merry way down the slopes.
( Note.... no black olives or pineapple on St. Helens Pizza... that's for the Mauna Loa Pizza.... you can imagine what goes into the Krakatoa Pizza ).
Then there's the day on December 26 1980 when I drove up to BC to get some real beer for our New Year's Eve party. What the hell is Boxer Day? At least the guy at the bar sold me a bunch of cases at the same price as the liquor stores ( which were closed on Boxer Day).
(*) And God, did we try. Give it to college kids to actually get drunk on 3.2 beer.
Why do you need to stoe beef?
Is it ageing, or variable seasonal price?
Freezing causes ice crystals to grow, damages texture.
Tomatoes and seasonal vegetables I understand, but beef is sold frozen around the year, and some stores may be selling freshly slaughtered meat some part of the year.
Tony:
We don't have a Costco in India, at least to my knowledge.
Freshly slaughtered meat is about half to one hird the price of frozen meat, and the texture of preserved meat is different.
My city has about six shops selling frozen meats, and about three hundred butcher shops.
Pork and beef are not sold, so it is mostly goat, lamb, chicken...rarely emu and quail.
Is it ageing, or variable seasonal price?
Freezing causes ice crystals to grow, damages texture.
Tomatoes and seasonal vegetables I understand, but beef is sold frozen around the year, and some stores may be selling freshly slaughtered meat some part of the year.
Tony:
We don't have a Costco in India, at least to my knowledge.
Freshly slaughtered meat is about half to one hird the price of frozen meat, and the texture of preserved meat is different.
My city has about six shops selling frozen meats, and about three hundred butcher shops.
Pork and beef are not sold, so it is mostly goat, lamb, chicken...rarely emu and quail.