Can we talk blenders?
8 years ago
last modified: 8 years ago
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Can we talk Mojo? Sauce, that is.
Comments (7)Sorry. I'd have a much easier time explaining Quantum Physics, than my delay. Mojo (Mo-ho) is Cuba's national sauce. And while there are some variations, this Citrus /Garlic sauce mainly consists of naranja agria (sour orange), lots of garlic, ground cumin and olive oil (although Mojo is traditionally made with lard). Some people include hot peppers to this sauce, such as Scotch bonnets, a cousin to the Habanero, but these are very hot peppers, and unlike Mexican cooking, Cuban cuisine eschews heat, focusing instead on myriad of spices for most of its dishes. Btw, I use Mojos to marinate chicken, steak, pork, over Yuca and most root vegetables - I also serve it with Cuban sandwiches, and fried plantain chips a.k.a. Mariquitas. Mojo Criollo 1/2 cup olive oil 6 to 8 garlic cloves 1/2 teaspoon Kosher salt 1/2 cup Seville orange juice, or substitute 1/2 cup of combined sweet orange, lemon and lime juices 1/2 teaspoon cumin seeds, toasted 1 teaspoon Sherry vinegar, optional Freshly ground black pepper, to taste Using a mortar and pestle, or food processor, mash the garlic, salt and toasted cumin seeds to form a thick, but fairly smooth paste. Combine garlic paste, Sherry vinegar, if using, and the citrus juices, set aside for about 30 minutes. Heat the olive oil in a saucepan, until just hot. Add the garlic mixture (it will splatter), stir well. Season with black pepper. Allow to cool slightly before serving, about 10 minutes. Refrigerated, this sauce will keep for several weeks. Sol...See MoreA little off topic, but can we talk about vermicomposting?
Comments (31)The worm bin questions on water and make up/foods have been answered very well by annpat and armoured. Including where to get your starter worms, and how it can end up being an outdoor thing as time goes on with gardening. In case you can't find any locally, this is what I'd suggest for ordering commercially. Being in the Midwest, if you are certain you only want red wigglers, then you don't want to order from anywhere that sources or raises the smaller composting worms in the South. Most have either 100% blue worms, Perionyx excavatus, or a good portion of those. Past handful of years blues have found the warmer parts of this country to be a great home. They out compete red wigglers in the same small space because they are just plain faster. Breed faster, eat faster, move faster. Little race cars. Blues are good if it never freezes for any lengthy time frame where you'd keep worms, and you don't need worms for fishing purposes. Blue worms are the supermodels of worms, really thin. Blues do make vermicompost very fast, arguably faster than red wigglers. Cold weather exposed small composting worms for more than 16 hours will kill off most anything that isn't a 'red wiggler'. Some sites mention 45f degrees, but death after being kept in 34f for 16 hrs has been documented. Can't remember if this was a large bin or something else. I keep my blues indoors so no trouble. Blues would not in theory work outdoors further north in compost piles, rarely tumbled tumblers, or composty garden beds. They might drop cocoons before dying, or find some other way of adapting, so who knows. Probably best to keep blues away from the outdoors either way, because of how fast they process materials. My outdoor worms are mostly Alabama Jumpers and African Nightcrawlers. They co-exist seemingly fine, and occupy different layers. Alabama Jumpers are I believe one of the highly controversial outdoor worms, for similar reasons that Blue Worms could be bad news to unprepared forests. Have also used the indoor variety of 'continuous flow through' bins. Worm Inn, both sizes, The Urban Worm Bag version 2, etc. Have one of the small breeder Vermibags, but not one of the big versions yet. I get freshly interested about vermicomposting each winter mostly. When the garden beds are slam full of greens, carrots and such, so I have little room outside for tucking in all the scraps and small animal bedding. Suddenly I'm eyeing my indoor worms and saying... get ready little guys! Time to step it up! A bin that has been functioning with live worms and no problems for about 6 months would count as 'established' to my understanding. If you split off worms from an established bin to a new bin, those old worms don't automatically make the new bin an established one. Also used many many Rubbermaid type bins and Can O Worms previous to those. They all work, but if you like blending and have lots of wet scraps, breathable bags might be easier to manage. Bag type bins are great for getting a lot of materials processed faster than usually occurs in a solid Rubbermaid type bin. Where to keep a worm bin in the house really depends on the tolerance of others living in the home. Over my life in many houses, they have been in every room of the house, and sometimes as a variety of disguised furniture. Except in a basement. Only because I've never lived where a basement is a practical thing, and not an under the house inadvertent pool. Green with envy about basements. ;) Only thing is you can not run a extra damp or overfeed bin out in a public living space. The chance of some sort of smell or flying pest is just too high. I run all my bins on the dry side, but the ones I disliked the most were the Can O Worms (stacking towers) because the finished trays, even with running them somewhat dry, were so very heavy and all end up with the red wiggler worms dangling from the bottom holes. Guess worms didn't read the manual for how they were all supposed to move upwards. Imagine holding one of those trays. Where do you set that down? I was quite unhappy every time I needed to harvest that thing. *Shudder*...See MoreCan we talk about, ahem, bidet toilet seats?
Comments (31)So, how sturdy are these bidet seats? Some of my friends have knee problems and some of us are on the large side, and between one thing and another, we are very hard on toilet seats. Are we going to break these? And if so, is there any way to build a little "throne" under a bidet, so it could be higher? (I have seen bathrooms in which the toilet is elevated ... I guess now I know why.) The regular bidets look like they wouldn't be easy to break. But does anyone have one? I have seen toilets that go up higher, but bidets seem to be shorter. Thoughts? Suggestions? Thanks in advance. From the bottom of my heart! wah wah...See MoreCan we talk about Mochi
Comments (17)Neely, yes, I meant the spongy rice wrapper around the filling. The shape and wrapper, or skin, is the same whether it's ice cream (frozen) or from the Japanese deli (fresh). This is only one kind of mochi, but it has penetrated to many corners of the USA, which is why I called it American. When I was a kid, one could only get them from Japanese places in the Japanese neighborhoods. Those villages are mostly integrated into the surroundings now, but a lot of the food, for better or worse, has gone mainstream. I know there's a whole panalpy of other kinds of mochi, but they're still are only in specialty stores here. The Chinese rice ball has a pebbly textured rice wrapper, rather than a rice dough one, and is usually covered in sesame seeds. Oh, and they're fried and oily. If you had really good fresh ones, you'd probably like them. :)...See More- 8 years ago
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