A space for mostly short form stuff and responses to things I see elsewhere.
Case in point: the Deep in the Weeds podcast network at https://deepintheweeds.com.au/ @deepintheweeds with some excellent shows and episodes that could easily interest a wider audience.
There's plenty that is interesting in @emilyjwils article, but given that podcasting is global in scope, I do think it is a pity that the focus is entirely on the US -- apart from one ex-pat thrillingly discovering banana biodiversity.
20/25 on Adactio's Font or Food? quiz. Not too shabby.
Hear me, O @tavolamed, As a foolish person, who knows not my ward, I await the set form of words with which Curio Maximus will proclaim the time for holding the #Fornacalia, so that I may celebrate on the last day to which it can be postponed.
Jeremy Cherfaspublished this
Tavola Mediterranea (Farrell Monaco) liked this post
I too know not my ward. You and I both being fools, can offer at the quirinalia on the 17th. Don't forget the mola salsa! ;) tavolamediterranea.com/2019/02/07/bre…
, Feb 07 2022 on twitter.com
Also on: @EatPodcast
Trying to use OCR in iOS is really tricky unless you can mask off the bits of the page you really don’t want. Unless I am failing to find a better selection tool. Maybe crop first?
Agreed, kefir is a total doddle (though I don't do any of the variations that other people do). I do feel bad when I don't have anyone to give surplus grains to. Although yoghurt is more of a faff, it isn't that difficult, especially with a good thermometer and a vacuum flask.
Jeremy Cherfaspublished this
Yes I’ve offered super healthy surplus kefir grains numerous times on Twitter and no one takes them. I don’t think I could live without kefir, so naturally find it implausible that others can!
, Jan 24 2022 on twitter.com
Understood. I've a mind to try folding them into a loaf of bread as an experiment.
@jeremycherfas Translation, please (doddle, faff)! BTW we enjoyed the yogurt-cast.
, Jan 24 2022 on micro.blog
Understood. I've a mind to try folding them into a loaf of bread as an experiment.
, Jan 24 2022 on twitter.com
A doddle is something very easy, as opposed to a faff which is not actually difficult, but might be complex, with many steps. Kefir is pour milk onto grains in container, wait. Yoghurt is heat milk, wait for it to cool a bit, add yoghurt, keep warm, wait.
@JMaxB A doddle is something very easy, as opposed to a faff which is not actually difficult, but might be complex, with many steps. Kefir is pour milk onto grains in container, wait. Yoghurt is heat milk, wait for it to cool a bit, add yoghurt, keep warm, wait.
, Jan 24 2022 on micro.blog
Wow, that could be a whole lot of fermentation. Interesting idea. Fold them into unleavened dough?
, Jan 24 2022 on twitter.com
@jeremycherfas Thanks! The podcast reminded me that, in my own lifetime, it was possible to find people who didn't know what yogurt is. In the late 1960s I used to pack a small carton in the lunch I took to my summer job. A workmate/friend asked me what it was. I explained that it was milk cultured with bacteria. He said "You mean GERMS!"
, Jan 24 2022 on micro.blog
Yup. I’ve heard people say they have leavened a dough with nothing but kefir, but I think I’ll just try putting some in my standard sourdough.
, Jan 24 2022 on twitter.com
@JMaxB to me growing up, pizza was a unknown thing, pasta felt like new thing and Chinese food was some I read about in books, I had no chance of trying sushi until I was 30 something (I think) ... I now feel like a real country boy 😋
, Jan 24 2022 on micro.blog
@jemostrom They used to tell us that Scandinavians live on cod and potatoes. It seems that times have changed.
, Jan 24 2022 on micro.blog
@JMaxB I remember that my grandma to the main village with the order: Go and by some pork. She was eating moose meat and potatoes twice a day, almost every day and she was fed up with it 😋
, Jan 24 2022 on micro.blog
@JMaxB great story. My mum was a health food nut way back, so we had brown bread bricks and made our own yoghurt in the sixties. Some things just stay with you.
, Jan 24 2022 on micro.blog
Also on: @EatPodcast
If mussels are “the oyster of the poor,” what were they when oysters were the oysters of the poor?
Jeremy Cherfaspublished this
I'm quoting Grimod de La Reynière, attributed, in Kettner's Book of the Table (1877), page 308. Hence the quotations. Full entry is even more fascinating. But good point.
, Jan 21 2022 on twitter.com
Also on: @EatPodcast
Perhaps I'm old fashioned (no perhaps about it) but I am having a hard time seeing the value (to me) of Research Rabbit. As Ton says, it would just feed my inner collector.
Jeremy Cherfaspublished this
@jeremycherfas I'm curious about it. If you aren't writing up your own research or needing to keep up with a particular body of research, I don't think it would be helpful. I'm probably going to try it, though.
, Jan 19 2022 on micro.blog
@kimberlyhirsh I will be interested to see what you make of it.
, Jan 19 2022 on micro.blog
It may be Monday, it may even be Veganuary, but Eat This Newsletter happens not to be meatless today.
In this issue, nourishment from @JLewisStempel, @JSTOR_Daily, @ModFarm and @OurWorldInData.
Read it at https://buttondown.email/jeremycherfas/archive/eat-this-newsletter-173-januarys-point/
Jeremy Cherfaspublished this
Also on: @EatPodcast
Ah, serendipity. To read, almost one after the other, David Sparks and Ben Werdmüller saying very similar things about the purpose of work. David had a great Walt Disney quote: “We don’t make movies to make money. We make money to make more movies.”
Case in point: the Deep in the Weeds podcast network at https://deepintheweeds.com.au/ @deepintheweeds with some excellent shows and episodes that could easily interest a wider audience.
Jeremy Cherfas, Feb 09 2022 on stream.jeremycherfas.net