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Re: Food

Posted: 18 Oct 2020, 10:30
by Warren
Jadagul wrote: 18 Oct 2020, 00:33 I've never managed to keep potatoes good for more than like a week and a half. I'm sure I'm doing something wrong, but not entirely sure what.

(Probably keeping them in a cabinet would be the first step, but then I'd never remember I had them. And even when I've done that they haven't lasted _that_ long.)
1 Your cabinet is too warm
2 Your potatoes are all in a bag and can't breath
3 You're not culling out potatoes that are starting to turn

Re: Food

Posted: 18 Oct 2020, 15:29
by D.A. Ridgely
Warren wrote: 18 Oct 2020, 10:30
Jadagul wrote: 18 Oct 2020, 00:33 I've never managed to keep potatoes good for more than like a week and a half. I'm sure I'm doing something wrong, but not entirely sure what.

(Probably keeping them in a cabinet would be the first step, but then I'd never remember I had them. And even when I've done that they haven't lasted _that_ long.)
1 Your cabinet is too warm
2 Your potatoes are all in a bag and can't breath
3 You're not culling out potatoes that are starting to turn
What are we? Farmers?

Re: Food

Posted: 18 Oct 2020, 16:42
by Warren
D.A. Ridgely wrote: 18 Oct 2020, 15:29
Warren wrote: 18 Oct 2020, 10:30
Jadagul wrote: 18 Oct 2020, 00:33 I've never managed to keep potatoes good for more than like a week and a half. I'm sure I'm doing something wrong, but not entirely sure what.

(Probably keeping them in a cabinet would be the first step, but then I'd never remember I had them. And even when I've done that they haven't lasted _that_ long.)
1 Your cabinet is too warm
2 Your potatoes are all in a bag and can't breath
3 You're not culling out potatoes that are starting to turn
What are we? Farmers?
You want to stuff takeout and delivery into your maw for the privilege of seeing another day, that's your business.

Re: Food

Posted: 26 Oct 2020, 06:42
by Kwix
The wife has been in Maryland visiting her girlfriend so I've had the kitchen to myself. A lack of fish dishes so far but I did a bulgogi style ground beef that has seen me through two dinners and two breakfasts, one fried rice style and the other with barely cooked backyard eggs.
I used fressh grated ginger, but otherwise this is it:
https://damndelicious.net/2013/07/07/korean-beef-bowl/

Next up is either a smoked salmon chowder or halibut olympia. Also bought some anchovies to try this:
https://www.epicurious.com/recipes/food ... ter-366412

I understand it is fantastic on roasted veg.

Re: Food

Posted: 27 Oct 2020, 14:24
by JD
I encountered the tonka bean about 15 years ago while visiting the Caribbean, and this article is about ten years old, but I just found it today: https://www.theatlantic.com/health/arch ... gal/65616/

tl;dr: the tonka bean is being championed by chefs, but it's illegal in the US because of overblown fears that it contains a blood-thinning chemical. Nevermind that so do a whole lot of other commonly-used plants, in similar amounts, or that it's not illegal in the rest of the world and they don't seem to be suffering any ill effects; the FDA refuses to back down.

A good thing to keep in mind whenever people go all "but regulations are there for your health and safety! you don't want people to sell you unsafe food, do you?" That's the idea, and yet somehow it ends up with FDA inspectors spending their time busting restaurants for using something used around the world with no ill effects...