Food

Was about to ask what was the point of drying the mint for extracting the scent, then I kept reading..

Much obliged.
You've prbably just put such a device on @dancing james ' letter to Santa Claus this year.

Works even better if you get some chicken bones (usually butchers give those away for free) to make a good chicken stock and cook the barley in it.

The expense is, apparently, the LN2 dewar required for storage.

(And the correct PPE for transferring it into and out of the storage).

The LN2 itself is supposedly cheaper than bottled water.

Also, @Oliver Schick - ^ maybe a new word for you.

The LN2 itself is supposedly cheaper than bottled water.

Isn't LN2 the unwanted by-product of the processes used by Air Liquide/BOC,
(other non European companies no doubt also plunder the atmosphere),
who really only want the LO2/other gases in the atmosphere?

Which one? Dewar? I know what a Dewar is--he was First Minister of Scotland.

I learnt everything i needed to know about dewar from this guy

That sounds really weird - I suppose it's trying to turbocharge the infusion. Did I think you have a Thermomix? Wonder if you could use that or kilner jar and whack it in the dishwasher?

Interesting article on chefs rebelling against the long hours and lack of social life they were trained in, by working 4 days, investing in staff, working in smaller restaurants..
Future of dining?
https://www.theguardian.com/food/2018/oct/24/the-chefs-who-are-closing-for-dinner-to-pursue-a-healthier-life?CMP=Share_iOSApp_Other

Any go-to biryani recipes? Looking at lamb in particular... cheers.

Er, it kinda goes with the territory... You train for a career in hospitality, what do you expect? I get it but it's like buying a house next to a pub and then complaining about the noise...

I say this coming from a family where three out of four of us went into hospitality... And dad worked 8am-6pm six days a week for most of his working life, lunchtime crowd tho'... That was bad enough for our family life...

PS I'm currently eating slightly over toasted crumpets with loads of butter on them... Heaven...

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God that looks like heaven. Did you make them or buy?

Overtoasting is essential ... and enough butter to soak through

They were 50c for a packet of six, how could I not?

They were magnificent...

all six of them?

hnnnng.

I'm beginning to learn about self control, just the two... Only buy one bottle of wine at a time... Only buy a six pack of beer, never a carton... And I can't eat much gluten anyway, my stomach expands to the size of a (bigger) beach ball and I feel well shit...

you've changed...

also: wtf is a carton of beer?

Carton is 24 cans, presumably.

My crumpet guilty pleasure is over toasted, butter, marmite and fine parmesan gratings.
Much salt, so umami.

Would carton and 6 crumpets rn

I had to... It's a monastic existence... Apart from the snacks, monks don't get a lot of crumpet...

Understand that, but that’s the way it’s been, doesn’t mean that’s the way it should continue to be.

Think also now that being a chef is a “career” with a progression that allows you to earn if you step away from cooking food and just plaster your name across stuff, it means if all you want to do is run one/two restaurants, cook quality food and raise a family then this way is an alternative.

Crumpets have been the talk of the sandwich thread the last few days.

Yesterdays crump was parma ham w/ taleggio under a ripping grill till it started to catch.