kindenough

It’s the egg and onions that might be an acquired taste for some. Ei met ui…we Dutch call it, and will pronounce it in a the Hague accent. “Eh meh uh.”

I like matse with semi old Gouda or Edammer cheese please, because it taste kinda saltless, but with a good topping I can eat a whole pack.

The Long Dark.

Every winter I’ll start a new survival mode sandbox. 600 hours of gameplay. I have games I played for longer, like Borderlands 2, but I keep playing the Long Dark, and for many winters to come.

We have a hot waterdispenser for tea, we drink tea day and night. It saves electricity over a normal watercooker and it is convenient.

Fresh mint or fennel, ginger, camille, or tea in a baggy, earl grey I like best

1. I half them, leave the stems on and seeds in.
2. I use lombok, birds eye, madame jeanette, scotch bonnet, jalapenos, anything I can get my hands on really, all peppers are best.
3. Fresh ones, dont use ripe, old or frozen, ripe is a gamble, old will get mold and frozen will be sterile. You can add frozen peppers with the fresh ones but you need fresh ingredients to start lacto fermentation.
4. lacto bacteria, it is everywhere all around you, even on your face. You do need a sterile jar and the enviromental influences kept to a minimal.

Buttermilk sauces, sounds good. I am Dutch and never heard or thought of using buttermilk for a sauce. Any Canadian sauce recipe you like to share?

Woops.

Basically. Bunch of peppers, put them in a clean jar, fill with water with 6 procent of salt, so 1 liter water + 60 grams of salt. You can vary from 3 to 10 procent. Make sure the peppers are under the brine, so they don’t come in contact with air. Turn lid every day to let CO2 escape and close again, don’t take the lid off the jar. After a week you already have a nice fermented hot sauce if the jar is in a warm place, but you can ferment way longer. I like 2 to 3 weeks. Blender or a stick blender the peppers with some of the brine. You can use the left over brine to marinate meat, make other sauces or gravies, salad dressing and so on.

I like to add onions, lots of garlic and herbs like thai basil too in the fermenting process.

I make my own fermented hot sauces. It is so easy to make. Use them in anything from curry’s, bami or nasi, omelettes, or just on the side.

Hymn Of The Big Wheel by Massive Attack

Love that track, back in the 80s I played the Steve McQueen album daily.

A persom smiling at me eating spinach a la creme.

Thanks for the heads -up.

On GPU it is okay. GTX-1080 with a R5 3700X.

It has just written a 24 page tourist info booklet about the town I live in and a bunch of it is very inaccurate or outdated on the places to go. Fun and impressive anyway. Took only a few minutes.

yes?

And you are right because indeed no fucking way he is on mushrooms, but it is funny how the two put up an act.

Seitan is delicious. My mother back in the 70s used to bake it with onions, garlic and tamari. It was one of my favorite things to eat, rigoreus makrobiotic diet and all.

First of all, I am glad you do not have breast cancer.

In the Netherlands…Every year or two a buss comes to our village where one can get tested for breast cancer.for free.

TrueNAS formerly known as FreeNAS

Ah yes no worries, we even heard about them Soccer moms here in Europe.

Confectionery…sweets

Very happy with my North. Black one with the mesh sidepanel.