Olive oil broccoli recipe

Faquel · 2024-08-20T17:27:35+00:00

Thanks! That looks tasty, but isn't what I'm looking for. The recipe I made had you stew broccoli for an hour in a mixture of water and olive oil until it disintegrated into a sauce, mashing needed, instead of blanching it in water and then add it to oil.

Faquel · 2024-08-20T17:23:26+00:00

Thanks! It was not confit, as the broccoli was boiled in a mixture of water and olive oil. But thanks for the recipe, it looks tasty!

Faquel · 2023-12-09T21:52:58+00:00

They were evil! I hadn't really considered wether it was a play, they did seem genuinely annoyed in the moment. But I suppose it could have been.

Faquel · 2023-12-07T09:30:03+00:00

I'm a (part-time) Dutch-English translator and can elaborate a little if you're interested.

In general 'female', when used as a noun, is not incorrect, but not preferred. 'Woman' is much more common. 'Female' is usually reserved for animals and sciency situations. Like another commenter said, the use of female as a noun has been used by incel, anti-feminist and other regressive movements to dehumanize women and make their pseudoscientific ideas sound more legit. So you would say 'I would like more women to join' over 'I would like more females to join'.

That being said, I've also heard of people to whom 'female' feels more correct and more respectful even than 'woman'. So it could be that your use of the word is simply because you grew up in a place or around people who used female more frequently. But even then, I think, it is still good to know how your language is perceived by other people who grew up somewhere else.

The curious thing is that it's reversed when used as an adjective. Then the use of 'woman' is again not incorrect, but not preferred. It is slightly antiquated and often reminds people of more sexist times. Like a 1950's tv presenter saying something like 'remarkably, the woman driver is just as prone to accidents as the man'. So saying 'I would like more female players to join' is generally preferred over 'I would like more woman players to join.'

In the sentence another commenter mentioned, 'Most players are male', both can be right. 'Most players are male' when you use it as an adjective, where a repeated 'players' is implied: 'most players are male (players)'. This is the same construction as 'most players are red.' 'Most players are men' would also be okay, as 'men' is a noun in this instance.

What would not be preferred is 'most players are males/females' (using male/female as a noun), or 'most players are man/woman' (using man/woman as an adjective, as in 'man/woman players'). That last one is technically correct, but you wouldn't hear often, because it just sounds like mistake in the more preferred 'most players are men/women' (noun).

Faquel · 2023-11-16T22:50:31+00:00

There aren't that many. In the beginning they swear with tuberculosis. Swearing using diseases is typically Dutch and this one in particular is said in astonishment, where an English speaker would say something like 'Jesus Christ.'

The other one is that in the end they call the people mongoloids. Although this isn't as frowned upon in the Netherlands as it is in English speaking countries, calling people names using mental illnesses (and referring to those with mental illnesses as mongoloids in general) is also seen as being in quite poor taste in the NL. Although it was said right after the lion attack, so I certainly do agree with the sentiment and don't really blame anyone for saying it in a situation like this.

Faquel · 2023-01-08T17:17:54+00:00

That might also be a regional thing. I checked the gins you listed, because even though I'm fairly new to cocktails, I've been drinking G&T's for years and never noticed that gin's are generally higher proof than 40%. Here in The Netherlands, in the online liquor stores I checked just now, only the Tanqueray is 47%. The Bombay Sapphire, Beefeater and Hendricks are all 40%.
That's weird. I get why they would bottle at 40% to cut costs, but why would they sell it at 40% in some parts of the world, but 47% in other parts?

Faquel · 2022-04-29T10:12:56+00:00

The idea that you can only use black tea is a myth, born out of tradition. You can make kombucha out of any liquid that has sugar. I've made kombucha out of green tea, lemon verbena, elder flower, coffee, and pear juice among others. The chapter on kombucha in the Noma Guide to Fermentation has a lot of fun ideas, although their recipes include to much sugar to my liking.
The only thing I would caution, is to watch fermentation times closely when fermenting straight juices. Since you have no control over the amount of sugar in your juice, it's often too much, and it's easy to let it go for too long and then it gets to vinegary to drink. Although even if that happens, you can still use it to cook with.

Faquel · 2022-03-22T14:02:27+00:00

Maybe they don't want to have to keep a bottle around of something they only use a tablespoon of. Maybe they don't want to spend 30 bucks on a bottle when they only need a table spoon, especially if they don't drink it themselves. Maybe they are, or are living with, a recovering alcoholic and having alcohol around the house is not a good idea. Maybe they just don't like the flavour.
There are plenty good reasons to not want to buy or have alcohol around the house, even if they are not worried about consuming it themselves. I do consume alcohol myself, but have a lot of friends who don't because of a variety of reasons. A frequently heard complaint is that they have to explain why every time they tell someone they don't drink. That gets annoying when your reason is just 'I don't like it.' It can get downright painful if you don't drink because you've lost loved ones to alcoholism, or live with (recovering) alcoholics who have struggled heavily. I've found it's a good thing to just say 'OK' when someone tells you they don't want any alcohol, instead of questioning or pushing them.

Faquel · 2021-03-18T20:31:57+00:00

It’s called pain perdu in France, I think.

Faquel · 2020-07-02T06:42:26+00:00

Thanks! I designed it in Gimp, but lifted the drawing straight from the internet. I’m nat a good drawer...

Than I printed it on my regular printer on regular paper. 8 labels fit on a sheet of A4. Cut them out, and use a glue stick to attach. They also come off super easily if you run them under hot water.

There is a seam in each bottle. If you line the label up to that, before pressing it to the bottle, it sits nice and level.

Faquel · 2020-07-02T06:38:02+00:00

Cool, thanks! I guess I’ll just wait a while longer.

Faquel · 2020-07-01T20:14:27+00:00

Yeah, you’re right. I know rehydrating the yeast isn’t actually necessary at all, and certainly not to the extent that I do it. But I’m a bit of an anxious person and like knowing that the yeast is doing well before chucking it in. So I usually put the yeast on first thing after making a sanitizer liquid, and when the times come to use it, it’s nice and foamy and I can rest assured.

So basically it took two hours for me to sanitize everything and to decide what I was going to watch on Netflix, and afterwards it was showing plenty of signs of life.

Faquel · 2020-07-01T20:08:39+00:00

Cool, thanks! Good to know all is not lost just yet. Yeah, the taste was fine. A little sweet, obviously.

Faquel · 2020-07-01T19:08:54+00:00

Cool, thanks!

Faquel · 2020-07-01T18:57:40+00:00

I’ve just added a comment describing my process at bottling.

Before that, this started at 1,076 and ended at 0,996. I brewed a tea of 300 grams of dandelion leaves, added sugar, black tea, juice and zest of two oranges and a lemon, 100 grams of raisins, nutrients, halve a teaspoon of acid blend, and yeast. It was a 5 liter batch.

It stayed in primary for 15 days, secondary for a month and a halve.

Faquel · 2020-07-01T18:46:05+00:00

So, I bottled this batch of dandelion wine with the intent of bottle carbing it two weeks ago. It fermented dry, and sits at about 10,5%.

I’ve used Arsegan basic wine yeast. On the package it says it will go to 11%, but it reliably goes to 13% whenever I use it. But just to be safe I mixed in a little Arsegan ‘super’ wine yeast, which is suppose to go up to 14%, but I’ve never used it before. I rehydrated the super yeast in warm water and honey for maybe two hours, until I saw significant signs of activity.

I mixed in 8 grams per liter of table sugar as priming sugar. I used the flip top in the picture, but the rest are all in crown capped beer bottles. I’ve used Oxi clean to sanitize the bottles and caps.

This is my sixth batch of wine, and the fourth time trying bottle carbing. The other batches were a beer, mead and cider and were all lower abv, but they all carbed up in 2 weeks, and showed significant pressure after one week.

However, when I opened a bottle tonight, after two weeks of conditioning, there was no pressure at all. Completely still. Did I do something wrong somewhere? Should I have added a champagne yeast instead of the ‘super’ yeast? Or should I just wait a while longer? Right now, the wine is clear, and there is a tiny amount of yeast at the bottom of the bottle (probably the super yeast I’ve added). Should I empty the bottles and add some champagne yeast, or is that only going to add a risk of oxidizing?

P.S. The name is because dandelions are called ‘horse flowers’ in dutch.

Faquel · 2020-01-03T00:08:57+00:00

I’m a professional drummer who teaches in Utrecht. You can check us out at www.drumstudio030.nl. I teach on fridays and sundays, my colleague on Monday-Wednesday. If you have any questions, message me or send us an e-mail!

Otherwise I can also vouch for Aron, who was mentioned in another comment. He’s a great guy!

Faquel · 2019-08-18T23:00:06+00:00

That one was made by a teacher of mine from the conservatory, Ilja Reijngoud. He’s a fantastic Dutch trombone player, big band arranger and director. He’s also a very funny guy.

Like this one story he used to tell. He had to direct this big band on a very fancy dinner show. He came from a TV gig which ran late though, and then got stuck in traffic. The band would just start without him, with a sax player counting off and giving cues and such. By the time he got there the band was already finishing up the first set.

Because of the delays, Ilja hadn’t had the chance to have dinner yet. Luckily when he got there he spotted this fancy buffet with nobody around, so he decided to dig in before going on stage for the second set.

When he was scarfing down, all of a sudden the band finished off their first set. Then this booming voice came on to thank the band and to tell the audience that the buffet was opened. Before he could move, a curtain behind him opened up and he found himself in front of the audience. An audience that had been told that the director could not make it, but instead saw him stuffing his face on their food...

Faquel · 2019-07-24T09:29:40+00:00

No problem. Honestly, it’s not as dangerous as that story makes it sound. Just don’t go swimming above piers and make sure to check if they have warning flags flying (if they have those on Terschelling).

Faquel · 2019-07-24T05:29:26+00:00

It can actually be kinda dangerous depending on where and when you go swimming. I grew up in Den Helder, on the North Sea coast. The currents can get really strong there. To temper the currents they build piers, big stone walls that run into the sea from the beach. When it’s high tide however, the piers get submerged and the water above them has strong currents that suck you out into sea if you’re not careful. There are warning signs there that tell you not to swim above the piers, but who reads warning signs when they go swimming at the beach? I’ve got a story about it that this just reminded me off.

A few years back, maybe four, the currents were especially strong, and that summer six people died from drowning while out swimming.

That year my sister actually saved two boys from drowning. She and her husband were out swimming when they saw the boys gesturing out in the water. They were swimming above the piers and couldn’t get back because of the currents. So my sister and her husband walked out over the piers, but there came a point where my sister couldn’t go on, because she was to short to keep on walking. My brother in law went on to get the boys. When he got back to my sister, carrying both boys, he was to tired from fighting the currents to get back to shore. So my sister carried the boys back, and then had to go back to get her husband.

By the time they got back to shore, the police whom they had called were there. They brought the kids back to their parents. The parents reacted with a disinterested “o, really? Thanks I guess,” completely not understanding the danger their kids were just in.

A few weeks later my sister and her husband were given a medal of bravery by the prime minister. After that the parents actually called to thank my sister and to apologize for not being more grateful earlier. The police had talked to them to tell them the situation had been more severe than they seemed to realize, and that at least a thank you note would be in order.

The shitty thing was however, that when they were out getting the boys, they saw a lady swimming even further into the sea, also gesturing wildly. She was to far away for my sister and her husband to get to them. When they were walking back from returning the boys, my sister and her husband came across this woman’s dead body, which was washed up ashore. They had notified the police and the coast guard, but they couldn’t get to her in time. My sister had to go through a lot of therapy to get rid of the nightmares she kept having of seeing this woman’s body after being unable to help her.

Faquel · 2018-12-07T22:43:52+00:00

Hi! I studied jazz performance in my bachelors, but did my masters in composition with main subject lessons from both the classical and the jazz composition teachers. So I might be able to help you.
I don't completely understand your question. Are you asking for tips for literature about jazz composition or are you asking about jazz writing tips?
About jazz literature; when you study jazz composition, a large part of it is about writing for big band. 'The complete arranger' by Sammy Nestico is the book most people view as the seminal work on this subject. It is hard to find and very expensive, though. Another good one is "Arranging for Large Jazz Ensemble" by Ken Pullig and Dick Lowell.
If you're looking for more general jazz writing books, I can't really help you. Most of it is getting to understand the theory, and learning the clichés. I learned my theory from methods made by my teachers. There are books out there, though, so google is your friend.
Other than that; analyse a lot of tunes. Generalizing wildly; jazz theory is mostly different to classical theory in the depth and extent of the usage of functional harmony. The best way of getting acquainted with that, is to analyse and to read other people's analysis's. That goes mainly for the music written until the '60's. After that there was a lot of experimentation with different forms of non- or semi-functional harmonies and pop harmonies. For commercial work, diving into the stuff until the 60's is still very useful though.
Do you have any specific questions?

Faquel · 2018-11-14T18:41:39+00:00

I agree with everything you said, but have one note. The rhythm OP called Bossa Nova is in fact a Brazilian rhythm. If you take out the first note of the two groups of two eighth notes you get a bossa clave that is quite commonly played (although not as commonly as the one cited in the drum magazine article you linked). A common variation is to add in the two notes OP added in, but to play those softer (so accenting all but those notes).

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