I think it's wednesday but it could be thursday.
So most of life isn't much exciting. It's interesting on a microcosmic level. Like today I'm planning on smoking some poultry. It's interesting because the stuff tastes so good and there's so many layers where you can affect the flavour for unique outcomes. Yet, it's not exactly the stuff of story books. Recipe books perhaps, but not stories!
Another mundane yet dramatic event happened this morning upon waking. Toby wan Kenobi soiled the floor most grandly. There were black rabbit crap streaks on both rugs inhabiting every square foot of them! The little guy's bunny butt bore the same brutal browns (yay alliteration!) and he had to be rinsed in the sink. I'm so impressed with the speed at which it cleaned up using the little portable Bissel unit. It's got solution tank and gunk tank and simply sprays the solution, scrub with a brush, and suck back out clean. The solution appears quite well formulated for toxicity so I'm not afraid to use it around my pets or dump it in the drain too.
Oh dear, I'm afraid I've become a corporate schill and didn't even get paid. LOL!
So yeah, I've got a club pack of chicken breasts and two turkey breasts to run through the smoker. Smoking season is coming to a close so I'd best get some done while I still can! it still tastes terrific out of the freezer! The bones when you leave them on make truly exemplary stock too. So much flavour in that stuff it leaves you speechless. I'll miss cooking with it when I move to the coast. I'm already trying to think of how to go about using the local fare (fish) to get flavourful stocks in hours instead of days and what sorts of meals I can cook with a boat galley, bbq and occasional beach fire. I don't want to rely on beach cooking even though in theory I could boil a stock on a fire for very long periods, because the smoke really isn't needed in the air. Maybe if I could make a fire efficient enough to burn clean it wouldn't be so bad but who ever really does that? There's always times it burns cooler and you load on some wood that smokes awhile, or worse.
Says the lady who is going to deliberately add 4 hours of smoke to the air via smoking her meat.... Well in all fairness, there isn't a lot coming out of the smoker when it's going because it contains the smoke as it ought and uses it on the meat. The smoke penetrates the meat, preventing bacteria growth, while the heat and steam slow cooks it and keeps it moist. That's what the water tray is for. You put the wood directly on the coals, under the water pan.
I also soak my meat for a half hour in a acid brine with herbs and spices. The salt and acid help the water penetrate into the meat so it's more moist going in, and the flavourings enter like tea via the water. See? It's interesting, but not. Comes down to whether you plan on trying it some time.
I printed off a star globe and it's really groovy but the room is never dark enough to appreciate it. It would be better as the single night light source in a room. I have a pair of 5 color changing LED strands near the ceiling that are never turned off because they have no switch. it's enough to drown out the stars on the little 3d printed globe. I'll see if I can take apicture of it but you'll not see much.
I took a picture but uploading from the camera roll won't work. The web interface can't find most of my stuff for some odd reason I don't care to fix. Sorry!
Here instead I'll see if I can link or embed a groovy youtube vid of a cool electric sail boat that regenerates electricity via prop movement when the sails take over and move it faster than the prop moves. I think adding wind and solar to such a system just might be a good cost saving too. At this time one still needs shore power to fully recharge I'm sure, especially when using household toys on the battery system.
Another mundane yet dramatic event happened this morning upon waking. Toby wan Kenobi soiled the floor most grandly. There were black rabbit crap streaks on both rugs inhabiting every square foot of them! The little guy's bunny butt bore the same brutal browns (yay alliteration!) and he had to be rinsed in the sink. I'm so impressed with the speed at which it cleaned up using the little portable Bissel unit. It's got solution tank and gunk tank and simply sprays the solution, scrub with a brush, and suck back out clean. The solution appears quite well formulated for toxicity so I'm not afraid to use it around my pets or dump it in the drain too.
Oh dear, I'm afraid I've become a corporate schill and didn't even get paid. LOL!
So yeah, I've got a club pack of chicken breasts and two turkey breasts to run through the smoker. Smoking season is coming to a close so I'd best get some done while I still can! it still tastes terrific out of the freezer! The bones when you leave them on make truly exemplary stock too. So much flavour in that stuff it leaves you speechless. I'll miss cooking with it when I move to the coast. I'm already trying to think of how to go about using the local fare (fish) to get flavourful stocks in hours instead of days and what sorts of meals I can cook with a boat galley, bbq and occasional beach fire. I don't want to rely on beach cooking even though in theory I could boil a stock on a fire for very long periods, because the smoke really isn't needed in the air. Maybe if I could make a fire efficient enough to burn clean it wouldn't be so bad but who ever really does that? There's always times it burns cooler and you load on some wood that smokes awhile, or worse.
Says the lady who is going to deliberately add 4 hours of smoke to the air via smoking her meat.... Well in all fairness, there isn't a lot coming out of the smoker when it's going because it contains the smoke as it ought and uses it on the meat. The smoke penetrates the meat, preventing bacteria growth, while the heat and steam slow cooks it and keeps it moist. That's what the water tray is for. You put the wood directly on the coals, under the water pan.
I also soak my meat for a half hour in a acid brine with herbs and spices. The salt and acid help the water penetrate into the meat so it's more moist going in, and the flavourings enter like tea via the water. See? It's interesting, but not. Comes down to whether you plan on trying it some time.
I printed off a star globe and it's really groovy but the room is never dark enough to appreciate it. It would be better as the single night light source in a room. I have a pair of 5 color changing LED strands near the ceiling that are never turned off because they have no switch. it's enough to drown out the stars on the little 3d printed globe. I'll see if I can take apicture of it but you'll not see much.
I took a picture but uploading from the camera roll won't work. The web interface can't find most of my stuff for some odd reason I don't care to fix. Sorry!