2/5 udders. Weak, watery milk. Love the labeling, and “Forager Project” is powerful branding for these times. But I taste no evidence that God intended for us to milk the cashew.
A surprising 4/5 udders to filmjölk! I despise yoghurt, from its name to its texture to its sour bite it repulses me, but a shot of siggi’s filmjölk in the morning has been invigorating and probably good for my guts.
Would love to find some chestnut milk, which Charles C. Mann describes as “ambrosial”!
When you come across this book, it’s fun to take it down and open it at random and read about some guy. For instance, Caleb Jeacocke, debater and roll-maker:
Deluxe mac & cheese costs LESS than regular mac & cheese?
There must be a term in economics for where the fancier version is less desirable than the regular ol’ version and ends up less expensive.
I’ll pay more for minions, sure.
How did you manage the historical setting?
Well, I’m a bloody colonial, aren’t I? London is not my place and Britain is not my country. How was I going to have the authority to invent London in 1837? First I had to know something that’s different from what anybody ever thought about the period. I couldn’t steal from literature even if I wanted to—for the most part metropolitan literature takes the place for granted. So I spent a lot of time reading about people visiting London from abroad. They’re going to see things that would not occur to the Englishman. There was a German visitor to London, for instance, who spends all this time describing this weird English breakfast that turns out to be toast. That was terrific—the familiar defamiliarized. I was trying to imagine—what was it really like? We generally think of London in that period as gloomy and sooty and filthy, but in the New York Public Library I found an account by an American visitor who described London as ablaze with light. That’s not how anyone thinks of that period, but if you came from Australia or America at that time it was bright. I thought, that’s it—this story will start at night, and it will be blazing bright. That’s the first way in which I can colonize London for myself, take imaginative possession of the territory.
from the Paris Review interview with Peter Carey
Used some Beyond Meat to make a bolognese. I used more or less this recipe from attorney and new mom Michelle.
Shoutout to Filip H. for teaching me the secret to sauces is using this particular brand of crushed San Marzanos.
As you can see I still used 4 oz. of pancetta – baby steps, right?
Used one package of “beefy” flavor and one package of “fiesty” flavor Beyond Meat.
Gotta say it was pretty darn good.
Starting to become a believer in Beyond Meat.
Grilled some Beyond Meat burgers yesterday (over a combo of mesquite briquettes and mesquite chips). As a noted burger enthusiast I declare this: pretty darn good.
File this under: Long June news you can use.
Something Biblical about roasting lamb chops right on the fire. A true al pastor. Plus it seemed to honor(?) the local fauna:
Of course you need a charcuterie plate.
Working on taking campfire cooking to the next level. HT various campmates for the photos and ideas.
- Foil packeted onions and peppers came out pretty well. More elaborate foil pack meals have been a bust for me. I tried some stew meat / potatoes sitch once, pointless. Keep it simple.
- Wrapping a potato in foil and putting it in the ashes is such a crapshoot. You have to leave it in there for a good hour I believe.
- You always want the cheapest hot dog buns you can find.
- Enjoyed reading these camping experts’ recipes from kayakcritic.net and would like to try Cristina Lash’s cast iron apple cinnamon oatmeal.