@rumtscho- about artificial sweeteners you wrote "If you can get it to gel". That sounds like you should just take your chances. I think you should just put "If you are using a low-sugar pectin."
Ingredients 1 head Napa cabbage (about 1.5 lbs) 4 bunches of Chinese chives 16 oz firm tofu 4 lbs ground pork 2 tsp salt tsp pepper (white or black) 4 cloves fresh garlic, minced 1 tsp fresh ginger root, finely grated 2/3 cup soy sauce 4 eggs, beaten 1 T sesame oil 2 T Shaoxing rice wine 4-5 T corn starch Commercially available dumpling wrappers (enough to make ~250 dumplings) or homemade dumpling wrappers (see bottom of post) a small cup of water for wetting the wrapper
I think I shall bring small baggies of corn starch, salt, pepper, garlic, thyme, etc
hmm, are they eating the cookie dough raw instead of baking it?
you could pasteurize the eggs, if you have the setup to do that (you need to hold them at a lowish temperature for an hour or so, I could look up the details)
@derobert I dribbled a touch of canola oil around the edges of my pancakes last night; the edges got crisp without the center burning, and flipping was 4x easier.
@rfusca pancakes are the best
i used to make 'em without eggs; they just end up denser. flatter, not as fluffly, still really filling
I don't see you saying anything special about the blog post, which I take as a good sign - or is there a big document full of red crossing-outs awaiting me?
The spell checker in my browser is somehow always set to the wrong language, no matter what I am writing in. So I don't pay attention to it, because everything I write is red-underlined.
@derobert Not good. I didn't write all that text for people to just take a look at the pictures and forget the rest.
Yes, I know I can set the language on a per-field-basis, I just forget to do so, because it is too much work to do it for every field I encounter, and I don't think of it when there is a field I care about.
You haven't even started grasping those. Just wait until your password doesn't work, because you have ацциденталлъ свитчед ъоур keyboard layout to Cyrillic.
@rfusca sounds great. But I find it a bit strange about the vegetables, maybe because I grew up loving them. Which ones are the most remarkable change? As in, are there some you used to find not just "meh" but outright terrible, but like now?
@rumtscho (about the blog post) The biggest thing I've found so far, is I'm tempted to strike most of the stuff complaining about artificial sweeteners.
@derobert "most"? It is one sentence only. But I wanted to make it sure that I mean "get more taste through sweeteners", not "use NutraSweet", because the title is ambiguous. Do you have an idea how to make that clear without it sounding like a complaint?
@rfusca Me too. I was very picky, and my mother was a bad cook, so she despaired of me. But I loved the raw vegetables from my grandma's garden, that's where I learned to love veggie flavors. And now that I can cook them properly, I like them cooked too.
Spinach doesn't surprise me, it is very succeptible to bad cooking.
Also, what does everyone think of changing "You can employ almost any non-artificial sweetener for jam making." to "You can employ almost any natural sweetener for jam making."
@rfusca It is mostly unavailable here. But I have started eating pure frozen spinach (noth the creamed spinach stuff) just thawed, without cooking. It is like freeze-blanching, makes it soft without changing the taste.
Hmm, it depends on who you ask. General rule is "as long as you're consistent, either before and after or none at all", but I find the problem with spaces around them is that you have to be real careful with the non-breaking spaces to prevent terrible line breaks
e.g., sometimes the browser will happily take a line break: "this is some text — hey look, em-dash at the start of a line"
I am flying on vacation on Thursday, will stay with my parents and grandparents, so will have Internet and probably come online. But from 20th to the 27th will be in the mountain (Will finally do the Koncheto ridge in Pirin, yay!) and not online.
@derobert funny, in Bulgarian an em-dash at the start of the line is speech.
So it doesn't offend my aesthetics at all, although it might confuse me slightly.
I've seen that in English too, but the point is, you don't want it for your "interruption" meaning of em-dash
Of course, browsers often don't know they can take the line break after an em-dash, if you don't have a space there, so the no-space style causes browsers issues too (but only really a problem if you want full-justify in a narrow column)
Mainly, its a case of browsers suck at typography :-P
@derobert I don't know when I will be able to make my next jam post. Probably not as soon as I am back, as I need some time to cook the jams and take the pictures. I fly back on the 8th (a Saturday), will probably have to cook on the 15th-16th and publish on the 19th september. The rotation will probably suffer a bit, but I think there will be enough material.
That stripes idea still sounds good to me, no matter if as a flag or something else.
And/or the "push prefrozen ice creams from a tray into a big casserole of newly-churned ice cream of different color". If you don't have a novelty-shaped ice tray, you could freeze some discs on the bottom of silicone muffin molds.
Or use green kiwi-mint sorbet somewhere, it looks unusual for ice cream, so a Blickfänger. (Look-catcher?) Use a few drops of mint liqueur for softness and color.
Kiwi-mint goes with strawberry. Actually also with cherry.
I'm not sure the rest of the family cares for kiwi, actually. But raspberry and vanilla are safe. And the blueberry ice cream was a hit, so I know that's safe.
But yeah, the main thing is to get the stripes working.
