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A new baking mold for the trust air fryer. With helpful handles that got in the way so a swift bit of scissoring fixed it.
Here's an oak-smoked herring; what I would call a 'kipper'. To be traditionally correct, any fish that is smoked is a kipper, and once a smoked haddock was (confusingly) called a kipper, too. Somked haddock are also called 'finnan haddies' which comes from Scotland. Nowadays, if you ask for a kipper you should get a smoked herring.
I've worked in a smokehouse making these things, and can say that this fish has been done quite well. I would have liked it a bit darker, but it's hard to find fish done that way now. Usually, a dark kipper these days has been dyed, rather than deeply smoked, and is best avoided.
This one has been re-warmed in the oven, and given a light coating of butter, lemon juice and black pepper to bring out the flavor, which is phenomenal.
Served like this (unfilleted) it is best to have a slice or two of bread to hand: if you get some of the very fine bones in your mouth, eat some bread and they will go down nicely. They won't do any harm, and the bread technique saves a lot of mess and faffing about at the table (which I cannot abide).
Kippers are full of heart-loving omega-3 fatty acids, as well as vitamin D. Eating them will help to reduce cholesterol in the blood, too.
This fish comes from the North Sea, where herring stocks are healthy, and strictly controlled.
I was taken to lunch today and had this delightful pale ale with my food. It's not too strong and had a really nice hoppy nose to it. It's a nice beer and well kept, too.
This is the portion of quiche that I reserved for another day.
You can see how the wrap has crisped up, and the top has browned, and the centre is still a bit squashy, but not raw.
Binned the liners and generously greased a baking tray with fat. Yes! Fat, not oil.
Batter put into each well using an ice cream scoop. Easy to measure and eject into the well itself.
I tried veganism last year for a few months and got sick. I guess it isn't for everyone.
My new dehumidifier. Expensive prior training from ages ago enabled me to work out that this uses maximum 60 watts (like an old fashioned lightbulb) only. Less damp in my kitchen with luck.
This one from a thrift shop. As much as €125 and £50 from shops nearby.
It even works 😅
In go the chopped apples, kale, lentils and n goes the lid while I go outside for smoko. Barista No 2 has made an espresso - consuming this while the veggies steam and wilt is better than using a kitchen timer.
Lunch today. I changed the mustard that i usually use when i make mayo. It was transformed.
4 basil leaves from my kitchen plant made a nice highlight taste.
A surreal take on a teapot display seen at the T2 store in Perth, Western Australia. #AlyZenMoonshadow #Androidography #T2 #teapots #surreal
I call this kūmara but you might know it as sweet potato. I don't usually peel them but couldn't resist showing off the amazing color of this one.
Rongomātāne is the Māori god of cultivated food (especially kūmara) and peace. Today I'm cooking kūmara and praying for an end to all conflicts, everywhere.
Back in the 1980s this was headquarters of Britoil. Now bankers Santander are having the building transformed into a carbon neutral office space, while maintaining the architectural integrity of this landmark building on St Vincent Street.
A kind friend gave me this fluffy sheet for Christmas. I love good linen. so I was a tad skeptical about this. However, it's so warm that getting out of bed is even harder during this cold week.
Fish plate bolts lie beside the railway line close to some discarded sleepers.
Now. just consider for a moment how confusing that vocabulary is. "Don't bolt your food," we are told. And yet, I see no plates of fish before me. As for sleepers, do we mean spies waiting to be activated? Such a peculiar language.
This week's soup from assorted stuff on sale and lurking in my cupboard.
Wash but no peeling: fiber and nutrients abound.
I followed Bruce's tip and braised the mushrooms to go with my lunchtime bacon. Simple and delicious.
Slice the mushrooms, drizzle with some oil, sprinkle with salt, and braise with the lid on for 15 minutes.
There's a row of pretty Georgian cottages opposite the castle. Here is the front door of one of them. I like how a coach lamp has been re-used here. It is now electric instead of oil burning
Notice the plaque above. It is called a fire mark. Before central fire brigades, insurance companies provided this service to paid up customers. The fire mark showed which company covered them and if the policy had been paid. It was not unusual for pumps from several companies to arrive at a fire but they would leave if it was not a customer's house!
It's a drizzly, grey morning so I made some fridge magnets with these picks. Maybe make it into a moodometer.
Bought, opened, returned to the supplier. It's apparently cheaper to send to landfill than to return to stock. Sometimes. those items are auctioned off by the container load and small firms refurbish and sell the items for significant discounts on the retail price.
And so I am now the owner of a sparkly multi-cooker. It uses a maximum of 800 watts so should be economical to use.
Three buddies on their way to play. It was an IMPORTANT conversation along the way. This was a SPLIT second before they tore off running for the playground.
Shot on the Xiaomi 13 Ultra SuperTele lens.
Packed into the inner courtyard is an assortment of vendors. There must be decent wifi as everyone accepted cashless payment.
Nobody was selling pies, which I thought a missed opportunity. But pie eating seems to have been largely lost from English cuisine.
#android #androidography #architecture #fotodroids #galaxynexus #instagram #landscape #snow #winter #Switzerland