u/Necrontry

Occasionally back in the years long past. When finimation released a S.A.V.E. edition rather than repackaging into new packaging they would first print off a sheet and stick it on the unsold limited editions and send them off into the retail space for the S.A.V.E. edition price. I miss this practice. This was pretty rare occurrence only really happened a couple of times to my recollection.

Now I've a hole in my yard. But the wasp nest is destroyed pretty much so I guess its a win.

As inspired by the comments on my previous post about the foodcourt, felt I had to try this off menu item and ordered a polish and slice of pepperoni pizza. Went without condiments, not aure if that was the right move but that is how i tried it. Wrapped it up like a croisant thought it would work the best over using the pizza like a straight bub replacement.

First thoughts, holy cholesterol it is heavy. Somehow it is thermally hotter than either the dog or pizza separately. Is it tasty yes, is it needed no. The cheese and sauce goes well with the sausage and pepperoni gives it a bit of omph. Thw crust is a bit doughy but not detrimentally so. Should it be tried at least once sure, though dont think i will be repeating this one for myself. Perfect teenager/college student meal on a budget.

What is everyone's favorite poutine at the Costco food court. Is it regular. Is it the chicken secret menu poutine variant, is it smoked meat, or sausage poutine?

Personally I am all for the sausage poutine. It is the cheapest variant (1.50 over standard poutine) tastes delicious and comes with an included drink (and bun)

I see the chicken variant ordered the most often at my costco as they will make it for you at the counter if you order it correctly.

The smoked meat while delicious is the most expensive variant at 14.98 I cant justify having it more than once.

Nice even heat throughout no sticking whatsoever.

Nice and fluffy. Great even cook with my handled griddle.

Got it for a great price of 3 CAD. Man I hope some of these disney movie club films get standard bluray releases.

~12 day back slopped ferment. Full sour dill pickles.

Thought this wouldbtake 16, 17 days at least but i wouldbsay it is pretty much done. Look at all the LAB fallout. Also I have not full planned this jar through as it is too tall for my fridge. I imagine this is somewhat counter stable but its pretty sour as is amd as I remove the brine will drop so I would like to place it in the fridge before I start eating through it all.

Mine would be the Le Creuset tarte tatin pan. Which I mostly use to make Clafoutis like the cherry clafoutis in the photo.

Fermentation overall went well, did get a bit of karma yeast near the end but overall pretty succesful it did pickle after 11 day period. Crunch is fairly good, nice snap on surface, bit soft in the center.

Salt is a bit high, need to adjust lower on next batch, it isnt inedible but it is very friendly to salt lovers. Flavour profile is complex. It is lovely and brightly sour from ferment and sumac, with savory camphor bites from black cardimon, slight buzz numbing to the tip of the tongue from the szechuan peppers, anise notes throughout, hints of earthness. The buzz, sourness, and fennel tastes linger onwards after pickle has been finished. The ginger flavour is either extremely mild or not present. Definitely a bit unrefined, some of the flavours are trying to compete with each other. But I see potential in this mix.

Pickles with a sumac and fennel spice mix and carrot sticks with more of a warmer mulling spice profile hopefully. We'll see in 10 days or so.

First time trying out pickling. Might never buy a pickle again.

Did not realise how simple it was to ferment my own pickles, not sure if I will buy pickles again in a while.

INGREDIENTS:

-Clean 2L Jar

-Cheese cloth

-Ferment weight (should use, I wedged the top pickles in a way to stop them from rising above the brine while fermenting)

-~2lbs Cucumbers

-1L filtered water

-~1/4 cup kosher salt (used a heavier salt brine for a less salt brine use slightly less, make sure it is pure salt not iodised or with caking agents sodium cloride only)

-Spices to Taste (used sprig of fresh dill, 4 long peppers, 1/4tsp sechwan pepper, 1 tbs mustard seed, 1/2 tsp coriander seed, 4 cloves garlic)(forgot to add bay leaf but it should improve crunchyness of pickles apparently)

INSTRUCTIONS:

-Ensure jar is clean and dry, wash pickles and any ingredient which may require it like the fresh dill.

-Mix Salt and filtered water ensure all the salt has been dissolved into brine 3-5% salt brine is roughly what you want.

-Add spices to jar.

-cut 1/32" off blossom end of cucumber. Cut into desired shape.

-pack cucumbers tightly into jar. (I packed vertically then horizontally into jar cutting cucumbers as required for tight fit.

-Pour brine into Jar ensuring all cucumbers are covered, place ferment weight on cumbersome so that they do not rise above brine during ferment.

-Cover loosely with cheese cloth and lid in an area with no direct sunlight like a cellar. Ensure the cloth is not touching the brine.

-Over ~10 days check on jar, skim any scum that may appear on the surface. After 3-4 days the brine will appear cloudy and CO2 bubbles will be forming inthe brine. Brine should not smell foul but like a brine. After a while it will small slightly more vinegar. At \~7 days check taste of brine or pickles, let it ferment to your taste. Once fermented take off the cheesecloth put on lid and store in fridge.

-Enjoy

Haven't watched this version of the dub f Totoro since I was a kid. It will be a fun watch.