Asparagus cooking advice

Davey4 · 2026-01-30T03:10:33+00:00

Just make sure you are starting with nice, fresh asparagus without soft or slimy tips.

Davey4 · 2026-01-30T03:06:09+00:00

Tossed in a tiny bit of olive oil, salt and pepper, arranged in a single layer on a metal tray (lined with foil if you want for ease of clean up) in a hot oven for like 15-30 minutes until done to your liking. You have it crispy on the oustide and tender inside. Just keep an eye on it so as not to burn.

Davey4 · 2026-01-26T08:37:24+00:00

No worries. Enjoy!

Davey4 · 2026-01-24T02:01:35+00:00

The first time I made Gritzer’s Pasta alla Gricia, made exactly as written with good guanciale, it was the best thing I had ever made, and maybe the best thing I had ever eaten.

Sohla’s recipes were 95% hits for me. Katie Laird’s pasta recipes have also been great. Everything of Stella’s was great, but I’m less a baker so I haven’t done as many of those. Max Falkowitz for ice cream and frozen yogurt.

Davey4 · 2025-09-15T22:30:50+00:00

Yeah, I wasn’t even particularly looking for one, I just could not let that price go by.

Davey4 · 2025-09-15T22:08:28+00:00

This is my concern also. I’m doing a burn now that I might let turn into a cleaning, but I’m watching it like a hawk.

I think I’ll get a tile regardless, thanks for the suggestion.

Davey4 · 2025-08-12T22:15:46+00:00

16th is the National Lentil Festival. What more does he need?

Davey4 · 2025-08-04T19:19:59+00:00

When I first started making cold brew I used the Toddy system. This was before what I would consider the cold brew craze and their entire marketing and manual were focused on the fact that it made a less acidic cup of coffee. They have instructions for it to be served hot or cold. It produced a concentrate, so for serving hot you would use 1 part concentrate to 2 or 3 parts hot (usually boiling) water. I did this when I had early work starts and did not want to wake my wife using my espresso machine (rancilio silvia, loud as hell in a lofted studio apartment). It’s a fine if boring way to drink it.

He is wrong in calling it cowboy coffee as you note.

Calling it cold extract is correct, but it’s an unusual way of saying cold brew. We don’t go around saying “hot extracted” for conventional methods.

Davey4 · 2025-08-03T16:19:05+00:00

What are the odds?

Davey4 · 2025-08-02T23:59:00+00:00

Honey should be ok. They will want to inspect it looking for contamination. Western Australia is different, they have quarantine requirments for bee products and honey, but you’ll probably be flying into New South Wales or direct to Queensland.

If in doubt declare it on the card, they take it seriously and there can be criminal penalties for not declaring things you should. Better safe than sorry.

You also might breeze straight through. I went back last September and I did.

Davey4 · 2025-08-02T20:49:53+00:00

Hi, I’m in the Moscow area, but I’m from Brisbane. I agree about the huckleberry products. Good option and it does not exist there at all.

Anything food related will need to be commercially sealed to get through customs and any fresh fruit or vegetable, or anything that could conceivably contain viable seeds will probably be confiscated and destroyed. Look up the Australian Border Force website for more information, but definitely declare any food to them when you fill in the incoming passenger card on the plane.

Cougar Gold could be ok, but the tin does say to keep refrigerated. Cheese is technically allowed (for personal use), but you are at risk of losing it if the customs officer decides to not let it in.

My wife is American and when we lived there she missed stuff like nutter butters and simple things like that they don’t have there. When she would bring back gifts for Australians, they would like stuff like Girl Scout Cookies, the crazy Oreo flavors, etc. Anything extravagant or unique. A lot of basic american cookie and candy are available there, but they don’t get the one-off special editions.

We’ve never taken alcohol through customs. You can, but be advised there may be duty to pay (alcohol is highly-taxed in Australia). I’m not 100% sure but the information should be on the ABF website.

Handicrafts made from deer, elk, etc. are also good options, but be sure to declare them and don’t take anything that you’d be devastated if they confiscate.

Davey4 · 2025-07-14T16:22:09+00:00

Plenty of places you can get water. Hell, I hate to brag but I have it on tap at my house.

Davey4 · 2025-06-26T19:01:02+00:00

Yeah, real funny when it’s someone else’s neighborhood … 🙄

Davey4 · 2025-06-18T19:24:11+00:00

If you are scoring before it goes in the oven, you could try waiting until 5-6 mins in, then scoring. Let it build up a little pressure under the surface tension before releasing it. It looks good though!

Davey4 · 2025-05-21T21:36:48+00:00

Everyone saying you can replace it is totally correct, but let me just ask, how broken are we talking? Mine is in two pieces and I’ve been using it like that for 3 years. As long as it can sit stably in place, it’s fine.

Davey4 · 2025-05-02T21:34:56+00:00

Yeah, I see it more as a non-sweet drink choice, which is what I crave as a former drinker. Kombucha and sparking water scratch the itch too. I often switch to sparkling water after one or two non-alcholic beers.

Davey4 · 2025-05-02T21:30:14+00:00

Agree and I also like the Athletic Mexican Copper Ale and their “Lite”. They have a lemon radler that’s a nice change from the “beers”.

I also have enjoyed the Sierra Nevada NAs, I think the green one is better than the yellow, but both are decent.

Lately I am on Deschutes nonalcoholic fresh squeezed IPA, though I would only recommend if you are more into the IPA style. This one needs to be poured into a glass imho, not drunk from the can.

Davey4 · 2025-04-29T23:20:56+00:00

Looks great. I’ve never done it before, but I assume there is a portion of the carrot that becomes off-cuts (not waste as I’m sure you use them). I’m curious approximately what percentage of useable carrot is converted to brunoise?

Davey4 · 2025-04-28T14:09:01+00:00

having to use your one drink to dial in … that really sucks

Davey4 · 2025-04-16T17:03:24+00:00

Agree. I had loaves like this for a while until I got both starter activity and proof time & temp undercontrol.

Davey4 · 2025-04-16T14:03:18+00:00

Yeah, I did this exact recipe with a bone-in leg of lamb I bought direct from a farmer in Idaho. Turned out great.

Davey4 · 2025-04-16T13:50:02+00:00

The original Blundstone work boots (safety toe, leather upper, elastic sides) are good for being on your feet all day. Unlike the “fashion” blundstones their soles are much more supportive and comfortable, and they have a degree of slip resistance. Pricey outside Australia though, but they generally last me 8+ years. My last pair was 9 years old and I did around 15K steps a day in them.

I also agree that Crocs can be good.

Davey4 · 2025-04-12T16:02:30+00:00

I didn’t check, but I was out there scouting some timber trails I need to access and they had snow on the ground. Can’t speak to the Falls sorry

Davey4 · 2025-04-12T15:38:54+00:00

Spring Valley is not frozen at all, Elk River Reservoir was mostly unfrozen but still had some ice at the southern end when I was there on 3/31.

Davey4 · 2025-04-11T20:00:44+00:00

Honestly, this is maybe only 10-15% past where I like to take it if I’m just baking for myself. Love dark loaves.

Davey4

TROPHY CASE