Tereza Okava

T Melville wrote: I may get one of those pizza wheel style cutters to go with it. What do people think of those?

someone who sews more than me may have more to say, but in my experience they require endless sharpening and even so aren't great for normal fabric. if you're cutting some sort of foam or something or maybe more layers, it might be different, but it's one of the things I have in my toolbox and wonder why i've carried it around the world with me- I get a lot more use out of my ancient pinking shears, for example.

Wow that is indeed a very pink wall. All of that could be my auntie's house (pink walls, cheese forms and all).
I love that your strainers are made with coils. Ours are basically hardware cloth, but always in a hula-hoop sized thing, unless you're using them to grade coffee beans (or other beans, I suppose) and then they're square.
These are the kind of thing I have a lot of, I use them for drying herbs, winnowing out grains from shells and skins, and sometimes sieving compost. These ladies are using them to dry out their coffee beans.

Ah and I love that it's called a crivo (we call it a peneira)-- separated by a common language, as it were, lol.

having made every kind of milk you could probably imagine....
i think soy is one of the more complicated ones. i had a fancy pantsy soymilk maker at one point, which was awesome since soymilk almost always involves burning a pan.
Something like peanut or sesame, where you just soak and blend and strain, or banana or melon seed, where just blend, is significantly easier.
Most don't store very well, which is why I explored many different kinds of milk. If I'm making it every other day, I need to have lots of options.

As for which is best, it certainly depends on the application and what you expect from it. I often make coconut milk (from coconuts and water) but I wouldn't want to drink a glass of it straight. It's good for cooking, and freezes well enough, if you're going to cook with it.

(take the meat out of the coconut, blend it with water, strain it out. easy peasy)
Half a coconut worth of meat per full blender jar is about right.
Don't expect it to be "cream of coconut" creamy- that takes many, many coconuts!

i wonder if that is for draining the whey out of cheese- that mesh seems too fine for flour, and the (awesome) fabric patch would make sense in that context.
I would love to find stuff like that!

I'm curious, Burra, your new shiny one you got from the shop, what is it typically used for there in Portugal? It reminds me of a Chinese steamer, and it's much smaller than the contraptions we usually use here to separate out beans or peanuts from their shells/skins, or to sieve out stuff.

my dog is not allowed in my garden for this very reason. and if I add composted bokashi or activated biochar or whatever to my containers in the front yard, he'll reach through the fence to try to dig it out. It must smell as good as cat poo!
I don't know about the mechanics of larger chunks of charcoal in the guts of a dog, whether they will break down or cause an impaction (or maybe you powder up your charcoal for all I know). I'd be most concerned about that, rather than anything else.

I often see this kind of infestation on my brassicas when it hasn't rained in a while. Blasting them with water helps, as does a soap-based spray. Next time I'll try the recipe with the alcohol.

Douglas Alpenstock wrote:I think the gibberish factor will make my skills increasingly more relevant in the next few years. I will be paid very well to rework the gibber to meet the needs of the company and the key audience, research and fact check the content, and rewrite it into something that humans can use.

This is pretty much what my field (translation) has evolved to right now. So far companies are so excited about "savings from AI" that they are very invested in using it, only a few are starting to come back to me saying they need a human to verify and smooth over, often in cases where there are legal implications. I'm doing a lot of editing for scientific publication, because while AI may talk a good game it often skips the parts it doesn't understand, which does not get you published in Nature.

[quote=Burra Maluca]When did you last check your blood sugars?[/quote]
Yes, this was exactly what I thought too! Diabetes mellitus got its name from how it used to be diagnosed in the (bad) old days- by tasting the pee to see if it was sweet, like honey.

Nick Mick wrote:Iced coffee

I think nowadays Dunkin (if that's still what they're calling it) is almost everywhere, and iced coffee isn't so local, but about 25 years ago I was teaching high school and took a community service group from Rhode Island down to Albany, Georgia to work with Habitat for Humanity over spring break. The kids (and I) were desperate for iced coffee driving from the airport up to Albany, and we stopped at a Waffle House-- just as ubiquitous down there as Dunkin is up north. The look on the waitress's face when our order included 15 iced coffees was priceless. "Honey, I can give you coffee and I can give you ice, how about that?"

i saw the picture before the explanation and thought, man whoever designed those NAILED the garden-lady market. I would totally wear those!