Food

[litlmn]

Not sure I'll make any this weekend, but I'll have to play around with it some more.

Made the mistake of watching this video, now I want some pizza again.

https://www.atbbq.com/thesauce/video...od-fired-oven/

[Henry Krinkle]

Tried jackfruit tacos yesterday. Both Mrs. K and I found it unpleasantly bland, no unlike it's close relative the breadfruit. The "pulled pork" texture was not even close to that. It was just a vaguely fibrous damp thing We dumped it and went with our good old standby: black beans.

[geoffbot]

Tried jackfruit tacos yesterday. Both Mrs. K and I found it unpleasantly bland, no unlike it's close relative the breadfruit. The "pulled pork" texture was not even close to that. It was just a vaguely fibrous damp thing We dumped it and went with our good old standby: black beans.

Yeah that's a bullshit vegan lie

[Henry Krinkle]

Yeah that's a bullshit vegan lie

Yeah. At first I thought, maybe it's overcooked. Maybe it would be better then. But in the end there wasn't any compelling reason for me to try it again, when there are so many other things like lentils and mushrooms that taste so much better.

[Henry Krinkle]

Tex made pizza well and did flat breads OK but I could never bake a proper loaf in him. First try with Lamar.









It's actually a little overbaked! That's good. I can deal with that. I am completely responsible for the half-assed shaping of the loaf.

[Henry Krinkle]

Our first attempt at celery. I often find local celery unpleasantly bitter, but when our celeriac failed to germinate I figured "Hey! What the heck." Ours is not bitter. Yay! And all those celery leaves for Malaysian food.

[geoffbot]

Do keep posting homegrown food - it will inspire me. Maybe in spring though...

[Henry Krinkle]

I'll see what I can do.

[skywatch]

Greetings from Gdansk, where I am staying up all night to keep my GMT-8 body clock so I can perform all night tomorrow (Saturday-Sunday.) It was my birthday today, and met up with a friend who came over from Slovakia to hear the concert. We did a little beer-tasting crawl and found a nice casual restaurant with a meat platter served with two beers. The waiter suggested if we were having dinner we might want to share something else. I wish he didn't say that, because there was more meat on the table than I usually eat in two weeks. We took three boxes of leftovers back to our hotels.

[Henry Krinkle]

Oh my goodness! That's a lot of meat. It reminds me of the Hungarian Restaurant that is/was in Toronto near the university. It was called the Wooden Plate and every Monday they had the wooden plate special. $20, in late 80s devalued Canadian dollars, got you at least half a chicken paprikash, a giant schnitzel, rouladen, sausage and more plus Hungarian egg drops, veg and some peasant bread. Art students could eat for the week.