solar on windfarms?

[Windbag]

Blimey. What a response.

*it's OK 'cos they do it* .... Hmm

*Who the fuck are you* .....Hmm

*you should have known* .... Hmm


Editted

[Mr Gus]

Nope, never said that, take those blinkers off (please)

& that is quite possibly my last interaction (better things to do)

[Joeboy]

Nope, never said that, take those blinkers off (please)

& that is quite possibly my last interaction (better things to do)

He's a fud. Feel sorry for him. Stuck with himself 24/7.
Enjoy the day Gus! I'll do the same. Just went from blazing sunshine to grey skies, perfect time to water the garden, cheers!

[Windbag]

single inverted commas removed.

[Mr Gus]

Just got the bread rolls cooked & steaming ( boxed & soft for finishing later)

Perfect weather for pulled pork in the sous vide for rolls & salad (heat taking the edge off the appetite ...temporarily)

Bao buns in the freezer for round two (tomorrow)

2 small joints of pork gone in, ready for tonight & tomorrow! ..bung in & walk away


In this heatwave "think food whilst it is cool enough for an appetite" which sets you up for later when it really is too hot for your brain to consider tasty nourishment.

Have a good one folks, wide hat brims & plenty of hydration.

[Joeboy]

Just got the bread rolls cooked & steaming ( boxed & soft for finishing later)

Perfect weather for pulled pork in the sous vide for rolls & salad (heat taking the edge off the appetite ...temporarily)

Bao buns in the freezer for round two (tomorrow)

2 small joints of pork gone in, ready for tonight & tomorrow! ..bung in & walk away


In this heatwave "think food whilst it is cool enough for an appetite" which sets you up for later when it really is too hot for your brain to consider tasty nourishment.

Have a good one folks, wide hat brims & plenty of hydration.

I'm splitting sticks for Winter(!) Kindling with Classic FM on, happy. As a plus there is a gentle rain that has released the amazing earth smell.

Did you know that a bag on kindlers is a fiver?



I am approaching the sous vide laterally with fear of the unknown.

[Mr Gus]

Yeah, & it's chunky stuff (kindling) that could struggle beyond playing jenga.

Start with the pork steak & enjoy.
ditto a boeuf steak & a vache burger

Use that guide link I sent you,,,

This one, with the options,
https://anovaculinary.com/pages/sous-vi ... ture-guide

But personally use the phone app "guide section" ..of which for chicken salad the cook is 60.0 c for 2 hours "very soft & juicy"
(on that "guide" swipe to see the other temps 65.6 for 1 hour " tender juicy, slightly stringy" & finally 71.1c for 1 hour "firm juicy, stringy"

But, lowest temp reaps rewards where it is to be thrown in with a really good salad bowl mix I promise you, (took my wife one try to try, & one more to love it, her brain (like many) shooting warnings of "but, ..undercooked chook" (which it definitely is not) ..the texture is superb, whether you use aromatics or not, doesn't need pan finish, just cooling (preferably) & bunging in the salad ..we eat it warm (it is barely )

Pick, try, work through the likes dislikes.

Don't bother with veggies just get straight to the meat, & once happy cook, fast chill leave bagged & freeze (to be brought into play down the line via a heat up) ...considering your sauce making, plan something for that, be it cooked chunks or whatever...

This weather, get that salad chicken done & mixed with some decent ceaser (or similar) sauce ..as before my wife was VERY anti the proposed temps till tried, which is the safety mindset that should be adopted (times are set for pasteurisation so colour should not be too concerning, if you just start with some nice breast rather than on the bone chicken your brain will trust your taste-buds more.

reverse sear? ..nah! just go in with a "sampling" cooking mindset.

[Joeboy]

Yeah, & it's chunky stuff (kindling) that could struggle beyond playing jenga.

Sstart with the pork steak & enjoy.
ditto a boeuf steak & a vache burger

Use that guide link I sent you,,,

This one, with the options,
https://anovaculinary.com/pages/sous-vi ... ture-guide

Pick, try, work through the likes dislikes.

Don't bother with veggies just get straight to the meat, & once happy cook, fast chill leave bagged & freeze (to be brought into play down the line via a heat up) ...considering your sauce making, plan something for that, be it cooked chunks or whatever...

This weather, get that salad chicken done & mixed with some decent ceaser (or similar) sauce ..as before my wife was VERY anti the proposed temps till tried, which is the safety mindset that should be adopted (times are set for pasteurisation so colour should not be too concerning, if you just start with some nice breast rather than on the bone chicken your brain will trust your taste-buds more.

reverse sear? ..nah! just go in with a "sampling" cooking mindset.

OK, certainly will. Planning a batch Lamb curry. I will sous vide the lamb and add it straight to the sauce. Nice one, cheers!

[Mr Gus]

For a beginner lamb can be more hit & miss, start with the simple stuff & acclimatise to technique.

That & a cook, with a pan finish really gives you a fast indicator as to how the meat was, unadulterated (adding confidence)

The biggest error I have had was with a whole leg of lamb, lamb steaks were fine, but as you know lamb can be very different piece to piece compared with other meats.

I am umming & erring here as I have a big old chunk of proper mutton (nigh on impossible to get down here) ..of which I think I will defrost & portion rather than cook the big lump (a few kg) ...i'm still wary.
(likely a mix of instantpot & sous for different days)

Would go with lamb when you've got a bit of certainty under your belt & a feel for the kit.
go for the cheaper stuff 1st ..baby-steps. too easy to make lamb mushy (beware) ..not to scare you, because a whole leg is a very different cook, but please take it under advisement.

[Joeboy]

For a beginner lamb can be more hit & miss, start with the simple stuff & acclimatise to technique.

That & a cook, with a pan finish really gives you a fast indicator as to how the meat was, unadulterated (adding confidence)

The biggest error I have had was with a whole leg of lamb, lamb steaks were fine, but as you know lamb can be very different piece to piece compared with other meats.

I am umming & erring here as I have a big old chunk of proper mutton (nigh on impossible to get down here) ..of which I think I will defrost & portion rather than cook the big lump (a few kg) ...i'm still wary.
(likely a mix of instantpot & sous for different days)

Would go with lamb when you've got a bit of certainty under your belt & a feel for the kit.
go for the cheaper stuff 1st ..baby-steps. too easy to make lamb mushy (beware) ..not to scare you, because a whole leg is a very different cook, but please take it under advisement.

Will do, starting easy and trying to lock every molecule of flavour into the curry.