All that in one morning! I'm very impressed.
Plans for today (2023)
- Thread starter PabloLerntKochen
- Start date
All that in one morning! I'm very impressed.
Thanks - we’re back. I have mixed feelings about zoos. I took a few pics at the beginning, but after a bit, my heart kind of went out of it, so I just wandered around.
rascal
Forum GOD!
Sunday here and we just had lunch in ashburton aka ashvegas lol. Hours drive south. Couple of shops my wife wants to "see" yeah right.
We are stopping at a plant place closer to home to get her supplies.
Feel like a chauffeur?.
My car coz it's a wagon/estste
Russ
We are stopping at a plant place closer to home to get her supplies.
Feel like a chauffeur?.
My car coz it's a wagon/estste
Russ
karadekoolaid
Legendary Member
I'm definitely NOT a pro chef, but I'm not just a home cook, either. When I started the Chutney company in 2005, it was just me in the kitchen, hacking away with a knife.
Once things really got going, I'd made a few "Real Chef" friends and they helped me out, guided me, took the p*** something rotten, but eventually decided that I did know my onions from my echalotes.
When you've got a kitchen brigade working with you, you can do DOUBLE that amount in a morning. Thursday, however, also involved teaching them which spices to use, which ones NOT to use, how to vary quantities, etc., so it wasn't all cooking in the morning.
Did you have a brigade to help? I didn't think so. If it wasn't all cooking then the amount of dishes you turned out is even more impressive.
Yeah. Captive wild animals... its all very well for conservation purposes but otherwise can be problematic.
karadekoolaid
Legendary Member
The brigade does what you tell them to do, but you have to explain it carefully, otherwise they'll cut all the onions the same way: in the dishes we prepared, I wanted some in chunks, some finely diced and some julienned. Then I had to explain each dish and what spices to add, when to add them, etc. THEN you have to make sure there's enough seasoning and ensure they understand the flavour profiles.
For some reason, they wanted to add cumin to everything, so I decided that at least ONE of the dishes wouldn't have any at all
Then you have to watch them like a hawk because they seem to think that everything needs to be sauteed at 1000C... but it was great fun.
karadekoolaid
Legendary Member
Was that the Cincinnati Zoo?
One of the best I've ever been to.
Some zoos do a better job of making the animal enclosure seem very natural. The San Diego zoo is famous for this.
CD
I didn't plan for this, but my driveway gate opener failed me this morning. I called the manufacturer, and a tech support guy gave me excellent instructions on how to fix it, and emailed a .PDF diagram of the inner workings that was perfect. It took me about an hour, start to finish, but didn't cost me anything. 
CD
CD
Yes, indeed. We had visitors from Indianapolis over for the day, and that’s where they wanted to go (and Jungle Jim’s, of course!).
rascal
Forum GOD!
Today being second Wednesday its granddaughter lunch today.
Isla big Mac and fries
Portia her friend mcchicken and fries
Associate friends 4 x chips
Eli is here with a sore throat that got better the minute our daughter drove to work. Hes having big Mac and fries.
Daughter has used up her sick pay for this year so she knows I'm a soft touch.
Russ
Isla big Mac and fries
Portia her friend mcchicken and fries
Associate friends 4 x chips
Eli is here with a sore throat that got better the minute our daughter drove to work. Hes having big Mac and fries.
Daughter has used up her sick pay for this year so she knows I'm a soft touch.
Russ
rascal
Forum GOD!
Planted pile of seeds. Just watered everything. 22 deg c here. Prepping lamb chops for dinner. Making a curry with leftover chops. For tomorrow.
Russ
Russ