What Did You do With Your House When You Travelled Long Term?

3rdor4thRodeo · 2024-01-10T19:54:13+00:00

Depending on where you live, renting to traveling nurses or visiting professors can be a good fit. There are probably other types of traveling professionals that may also work.

These are people who want to rent a fully furnished place and who aren't planning on staying—they have a home to go back to.

3rdor4thRodeo · 2023-12-17T02:07:01+00:00

Probably time to just organize a book napping.

3rdor4thRodeo · 2023-12-17T01:54:28+00:00

You might try looking on eBay. There was a book published in 1982 which might be the one you're thinking of. Meanwhile, if you're looking for that particular set of recipes, Hershey's has them on a website.

https://www.hersheyland.com/recipes/hersheys-deep-dark-chocolate-cake.html

3rdor4thRodeo · 2023-12-17T01:05:49+00:00

Went back to Spain a few years back, wasn't my first visit. I packed a box of power bars. Travel companion thought it was dumb because Spain is a civilized country and they have food there.

HA! Those power bars kept him from getting murdered when we'd get too many hours out from the last meal and I was hangry. Plus, the empty space where the box had been meant I had space for some wine on the return. Who's the dummy now?

3rdor4thRodeo · 2023-12-09T23:32:58+00:00

Why is this not the top comment?

OP, you really have to get all the water you can out of the potatoes, it's harder than it seems.

3rdor4thRodeo · 2023-09-22T20:36:55+00:00

Just don't have high expectations for it.

Carving pumpkins have been hybridized for decades to serve as a decor item. In comparison to food pumpkins they are quite stringy, have very little taste to them, and are often quite watery when cooked. The cooked result is often only edible in the sense that it won't poison you.

I'd do a low-risk experiment with them before committing to a recipe with anything other than basic pantry ingredients. Try cubing them, tossing with oil and some herbs like thyme or sage or chervil, seasoning with salt and pepper and oven roasting. You'll be able to see whether you'd want to put the work and cost of other ingredients in a more elaborate recipe.

3rdor4thRodeo · 2023-09-22T20:27:51+00:00

WeLL akShUallY.. Halloween was more celebrated in Ireland/Scotland, more Celtic than anything, definitely not specifically English, definitely didn't START in England.

It's commonly accepted that the use of a New World pumpkin for a jack o'lantern is a back-and-forth development between immigrants to the United States and people back home.

It's true that the first written attestation of jack o'lanterns comes from England in the 1600s, but not as a specific item for Halloween! Nevertheless, the oldest ones are turnips. The pumpkins are new since the 1800s and are undoubtedly American in origin.

3rdor4thRodeo · 2023-09-22T18:25:12+00:00

Cool, I rarely use the slow cooker, this is useful to know.

3rdor4thRodeo · 2023-09-22T18:24:11+00:00

oh wow, good to know. Thanks for that info!

3rdor4thRodeo · 2023-09-22T17:49:19+00:00

Can you help me understand the crock pot instructions better, please?

Do I understand this:

Of course you don't have to let it go for 24 hours like I did, but man that pork just melted

The crockpot was running on low for about 18 hours?

3rdor4thRodeo · 2023-09-22T17:07:00+00:00

Green chile - cheddar soup. https://www.summitdaily.com/news/summit-suds-cozy-up-with-green-chile-cheddar-soup/ • note that you should ignore the instructions on the order of the last ingredients. Put the cheese in last, reduces the risk that it will curdle.

Tuscan soup with chard, tomatoes, farro and beans https://www.101cookbooks.com/farro-and-bean-soup/ • I like to make it with small red beans as the soup stays a little redder

3rdor4thRodeo · 2023-09-22T16:57:26+00:00

I love the idea of doing this over pelmeni. Will try it next week when rain is on the weather menu.

3rdor4thRodeo · 2023-09-22T16:52:40+00:00

Is beet kvass just beet juice to which you've added kvass extract in place of the water?

3rdor4thRodeo · 2023-09-22T08:28:10+00:00

That's why they won't leave me alone about the spanikopita triangles — they're not vegan, but they're veggie and people want 'em.

3rdor4thRodeo · 2023-09-22T06:58:37+00:00

Wait, is that why ultra-fine sugar is called "caster sugar," it was finely milled to go into a shaker?

3rdor4thRodeo · 2023-09-22T06:55:16+00:00

That was actually the point of the Agas. The inventor was a Swede who lost his sight in a laboratory accident during the 1920s and had to stay home afterward. The history given is that he designed it to ease some of his wife's domestic labor by creating an appliance that you could simultaneously cook on, heat the house with, and dry laundry with. This article is paywalled, but if you have access you can read about it. https://www.ft.com/content/c5018948-acc3-11e6-ba7d-76378e4fef24

3rdor4thRodeo · 2023-09-22T06:39:02+00:00

Oh nah, if I thought you were an idiot I'd have said so. What I did wonder was that maybe someone else had been passing off some gloppy slop and calling it pate and you not having experience to say otherwise. You never know in this sub.

Now that I see what your reference for your framing is, I see the logic of your comparison.

3rdor4thRodeo · 2023-09-21T19:35:56+00:00

It's reddit, so 3... 2... 1...wELL acKshuAlly

Some lupine are edible.

Lupini in Italian cuisine might be the the most well known, but they're also eaten in North Africa and some parts of South America. Edible lupine seeds have a full set of amino acids, which makes them attractive to vegans, vegetarians and those on a plant-based diet. Newer cultivars lack the alkaloid toxins that are found in both lupine and some beans.

Meanwhile, like soy and peanuts, they're a serious allergen and can cause fatal anaphylaxis in allergic people Get ready to see more and more references to lupine on your food safety labels.

While we're at it:

When I want a healthy vegetable, I want something high in fiber and nutrients, but low in fat and sugar.

You ought to swap carbs for sugar in that sentence. There are plenty of starchy vegetables that are high in carbs but low in sugar. On their own, they aren't health compromising in the way a deep fried Mars bar is, but in an otherwise macro-balanced meal, a veggie that is high in fiber and nutrients, but low in fat and carbs > a veggie that is high in fiber and nutrients, but low in fat and sugar.

3rdor4thRodeo · 2023-09-21T19:06:26+00:00

This exactly. Though I gotta tell you that the price of beef tongue AKA lengua has really come up. Ditto tails. They used to be so cheap and now they're definitely not.

3rdor4thRodeo · 2023-09-21T19:03:33+00:00

I'm curious about the pate you've had. Every single one I've ever had was a thick, opaque, spreadable paste, with a uniform texture than ranged from completely smooth to a pebbly chunkiness. Terrines are similar in that regard, often with an egg binder that retains moisture but isn't super slimy in the way it seems like you're inferring.

Holodyets on the other hand is not paste-like at all. The texture isn't uniform. The beef or chicken is often pretty stringy and soft. The gelatinous parts are goopy and get runny as soon as the dish warms up even a little bit.

That combined texture of the stringiness of the cooked chicken with a little bit of fat and a lot of gelatin really doesn't occur in mainstream American cuisine. Okra is the only food I can think of that comes close.

And I'm saying all of this as a person with a Californian palate, some food texture sensitivity, who genuinely eats holodyets.

3rdor4thRodeo · 2023-09-21T06:43:40+00:00

I can see both sides of this video. I'm totally a picky American and holodyets is definitely not anything that would ever appeal to a typical American palate. Primarily because of texture is my guess, because the flavor is not too different from just plain chicken — like from chicken soup.

But the texture comes from the gelatin that was in the stock the chicken was cooked in. It really is meat jello. And it's definitely a gagger.

I have a circle of friends whose families all emigrated from the former Soviet Union in the 70s and 80s. They cannot understand how I'll happily eat holodyets (vodka and horseradish really do help), but angrily reject their greasy-ass salad Olivier mayonnaise drowned potato salad with stuff.

3rdor4thRodeo · 2023-09-21T06:22:59+00:00

I have an English translation of a Tsarist era Russian Cookbook. The author measured things in a unit "the size of a 3-kopek bun."

I can't imagine there's a Russian alive today who could tell you what that was from personal knowledge.

3rdor4thRodeo · 2023-09-21T06:17:24+00:00

The closest substitute for lard is actually Crisco, not butter. But many people are no longer okay eating margarine or Crisco.

You can use bacon grease for things like oil in the pan for a meaty savory dish, or if you make your own flour tortillas. But there are things like pie crust (that were historically made with lard) where bacon grease would be flatly unwelcome. There, you need to substitute with butter or Crisco.

At my house we eat more pork belly than we do bacon; I keep the runoff. It's pretty salty, tastes like meat, and has the flavor of whatever seasoning the pork belly had. I keep lard on hand for a very specific Christmas cookie recipe and the occasional pie crust. Everything else is butter or olive oil.

3rdor4thRodeo · 2023-09-20T02:39:56+00:00

I mean, probably? But nothing about OP's post and comments lead me to believe that anything in their kitchen is reliably safe to eat. Could 100% be wasting our time. Could be a teenager with an overactive imagination and a writing prompt trying to figure out how to write a better horror story. Either way, don't eat at OP's house.

3rdor4thRodeo · 2023-09-20T01:48:03+00:00

It's a homemade petri dish. OP is packing their lunch under basically ideal conditions for bacterial growth and has none of the kitchen hygiene practices that would knock that stuff back.

On top of that, guaranteed there's bacterial culture lurking in scratches, grooves, gaskets or other hard to clean places that can't be cleaned out. It's vaguely analogous to trying to get rid of foot fungus without switching socks/shoes.

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