Welcome to today’s daily kōrero!
Anyone can make the thread, first in first served. If you are here on a day and there’s no daily thread, feel free to create it!
Anyway, it’s just a chance to talk about your day, what you have planned, what you have done, etc.
So, how’s it going?
Sliced my finger wide open with a bread knife somehow. About 1.5cm long by over half a cm high, on the side of my index finger.
In unrelated news, I made sourdough over the weekend! I used to do it semi-regularly pre-COVID but over COVID we couldn’t buy flour so were rationing what we had, then later I started using a cheats recipe for overnight sourdough buns (that had yeast in it to cheat). This is the first time I’ve made a real sourdough in probably over 4 years. It came out really good.
Ouch! That’ll be an annoying spot too
We just use a bread maker here, but I found using a sharp straight edge knife a lot better for cutting slices than the serrated knife. Granted our bread knife cost like $15 many years ago, so I’m not sure if more expensive ones are better.
This was at someone else’s house with their bread knife, ours is a lot less sharp 😆. Though I’m convinced I chopped myself because the “flat” side of the knife is towards the hand instead of away from it, I commonly use the side of my finger to guide the knife, I don’t often cut myself so easily. So it must be a problem with the knife! 😅
It’s always the knifes fault!
Ouch!!!
Damn that sounds painful. I think our bread knife is the sharpest knife in the block. Use it to score the fat on pork belly as the teeth are great for getting through flesh.
You really should get a whetstone and sharpen your knives.
In case you’re wondering, the situation with lemmy.world got substantially worse the last couple of days. Lemmy.world are looking at options to rate limit kbin.social, which seems to have a bug that causes thousands of actions to be repeatedly sent to lemmy.world, which then tries to federate them out to other instances.
Here’s the current lag (lemmy.nz in yellow, aussie.zone in green - I’m monitoring both as we are somewhat comparable instances so it helps to see how we are doing compared to them):
Here’s the graph of actual activities behind (basically the queue of federation actions still to be received by us), lemmy.nz in teal, aussie.zone in yellow:
Lemmyvision playlist on youtube.
Awesome! Looks like they have added an extra week for people to submit so voting doesn’t start until the 8th.
This was my weekend on the water, Makara to Titahi Bay Sunday, and a Kapiti circumnavigation Monday.
Both were great trips, and we were very lucky with the weather.
Looks great! Do you have to consider the direction the water flows, or is it normally OK to head in either direction along the coast?
Both of these were tide dependent trips, the flow up and down the coastline is pretty intense, especially closer to the strait.
The weather has been pretty great over the long weekend here. Managed to get some time to bbq some nice 2 inch thick steaks for dinner yesterday. Did them reverse seared over the charcoal for a nice medium rare. I’d do it more often, except buying nice beef is getting expensive these days!
I don’t think I’ve heard of reverse seared before. If I understand correctly, you cook over low heat then end with high heat to brown it up? Normally I cook in high heat then a short stint in the oven. Does reverse searing result in nicer steak?
Yes literally just the reverse of what you do! Cook it to temp in the oven or bbq, then sear it on a hot pan or fire for a nice crust. Supposedly much more even doneness and no need to rest the steak after cooking. So I cooked them to an internal temp of 46c then took them out, built up the fire to get it really hot and seared them a couple mins to get a nice crust.
However my bbq was a bit too hot so it wasn’t as slow cooked in the first part. Usually if I want really perfect doneness, I would sous vide them then sear, but with cuts with a larger bits of fat, I find sous vide doesn’t render it as nicely.
Interesting, I’ll have to give this a go. Thanks for bringing it to my attention!
Yeah, Im a relatively recent convert to the reverse sear world, and it’s been getting me really consistently great results so far. As said, quite easy to get the doneness exact. Does take a bit of time though, so you do have to plan it ahead somewhat.
They do say it’s better for thick cut steaks, 1.5-2 inches ideally. I don’t know how well it would work for the thin ones supermarkets usually sell
I have a lovely supply of quality home kill so pretty much never buy beef 🙂
Lucky! I just try to buy big cuts when they’re on sale and slice them up myself so I get them to the size I like.
Been in the hospital overnight again which has been pretty traumatic. Just counting down the minutes until my wife gets here and I can go home.
Ah that sucks, hopefully you are home now!
