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SLBunge

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About SLBunge

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    Minneapolis, MN

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  1. I can't tell the difference between non-indigenous Canadian food and non-indigenous American food. (Or perhaps between n-i Canadian and n-i Minnesotan-American food. It's all rutabaga, burgers, casseroles, and fruit pies.)
  2. Found a mint, first pressing of Jaco Pastorius' self-titled debut from 1976 at our favorite neighborhood record shop. I'm not sure I had ever listened to it before. Sounded great though it's sort of "challenging" because not everything hangs together as well as you think it should. Hope to keep it in the regular rotation for several weeks.
  3. I would use Earth Balance Vegan Buttery sticks as a direct substitute for the butter if you want a little better flavor and texture than canola oil. And I would use full fat oat milk as a direct substitute for the milk.
  4. We started using Oatly because of a dairy/nut allergy in the family. For us, only the "full fat" is acceptable. We used to have both cow's milk and non-dairy since not everyone has allergy issues but all the cow's milk drinkers shifted. Oatly has much better flavor and mouthfeel than any of the pea protein versions and seems to be much more versatile as a substitute in baking than soy milk.
  5. SLBunge

    Supper

    I haven't cooked on a kettle in a long time but if you can get it hot enough to sear a steak you should be able to simmer a pan of paella. Might need more charcoal then you are used to. And you could throw something else on when the pan comes off the grill because you will have a lot of remaining heat. Grill some vegetables for summer salads or something.
  6. SLBunge

    Supper

    I've made paella countless times. Easy meal for a group. But this was the first time I actually cooked it over an open fire up at our cabin. Typically I arrange the peppers and beans a little more artfully but the fire was hot enough that I couldn't spend much time with my hand over the pan. Honestly, with a little tending of the fire, it was easy to get an even simmer going and there was a little smoke flavor (the wood was split birch).
  7. Word on the street is that if I hold on long enough we will be temperate!
  8. I would seriously look at the ceramic grill/smokers: BGE, Kamodo, Weber's version. They are expensive but they can do both grilling and smoking (lump charcoal only). It's a longer startup than with the Weber kettle or the bullet. But based on your Canadian climate the biggest advantage of ceramic is being able to smoke/grill in the dead of winter.
  9. Probably. Ranges with decent burner sizes have a pretty high demand. Do you seen an impact when you go from one to two burners fully firing?
  10. Last Mothers' Day, while walking through a wooded area well east of the Twin Cities, we found a large patch of forest floor full of ramps (and bloodroot and trillium). We harvested bunches and planted a couple of patches in a shady spot in the yard. I had sort of decided that they wouldn't winter over well but this year we have two vigorous clumps of ramps. I will resist the urge to harvest any this year but I'm guessing we will be able to harvest a bunch next year.
  11. Should be an easy switch out if it currently has an orifice for natural gas vs. propane. Seems unlikely, though because natural gas has lower BTU per volume than LPG. My guess is that either your LPG regulator is undersized (water heater also firing when you are using the kitchen, etc) or the gas piping from the tank/regulator to the house is too small.
  12. I had my second Pfizer injection this past Saturday. First shot I had a sore arm, about like a tetanus booster, for about 36 hours otherwise no symptoms. Second shot I had a sore arm (although I have a tendon issue in that shoulder so it is hard to tell how badly) and felt a little dragged after working outside all afternoon that night but was back to normal on Sunday. I had a mid-level bout of Covid in early October with no long term issues. Perhaps whatever antibodies I'm still producing were protective from symptom standpoint. I've also heard that many in my age group (mid-50s) seem to
  13. Does he have a new mom?
  14. Not that interested in a discussion about the politics of veganism (and I don't think you can be a vegan and not be making a religious or political statement). I am interested in how you worked through the transition from omnivorous to vegan in your personal cooking (as opposed to the restaurant). Do you find yourself making facsimiles of dishes that contain meat/dairy because of familiarity? Or do you start with recipes that are vegan and then jump off from there?
  15. I thought his model includes poll "quality" which is their attempt to deal with bias (as well as poor sample size, live polling, etc.).
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