raphamuffin

Hey everyone,

I'm going out of my mind trying to remember who this guy is, going off nothing more than a flash in my mind.

He's an actor who's definitely been in a few things, looks something like both Kurtwood Smith and X-Files-era Mitch Pileggi.

Vague associations that I couldn't be sure mean anything include: golf, Big Gulps, playing a principal, Adam Sandler, My Wife and Kids, eyes, sarcasm, quite short, very possibly bald.

Got a vague idea of him playing a black guy's enemy/rival, but mostly in a friendly neighbourhood dad kinda way.

Thanks!

Anybody know what's up with the search helicopter that's been going up and down the coast for the past 15 minutes?

Hi everyone,

This is a new one for me. I'm making Yorkies in a muffin tin (instead of my usual Yorkie tin cos I can't be fucked), but when I add in the lamb fat and heat it up, it turns a sort of blueish-green colour - like copper sulphate - that is really clear when I pour the batter in.

Any ideas what is happening? Is this harmful?

Thanks!

What is this from?

It's driving me crazy! Might be a cartoon but could equally be live action.

Someone is chewing something slowly then narrows his eyes and cocks his head a little in response to someone else saying something stupid. Feels like it used to be very common on Reddit but haven't seen it around in a while. Anyone?

So I've had this squash soup in my freezer for ages now and would like to make use of it somehow. Ideally I'd like to use it as a pasta sauce.

It was all roasted with garlic, onions, thyme etc. and would normally be a fine soup. The problem is that when I made it, I had the bright idea of yeeting in some leftover pickled beetroot and the whole thing is now unpalatably acidic. Any ideas how I can fix it in the context of making it into a pasta sauce, probably with some mystery meaty chunklets and some cheese?

Thanks!

Hey guys,

I've come into a fairly large quantity of high-quality pistachio spread and I'm already pushing the best before on it.

It's absolutely delicious and I always put it on toast and crumpets, in ice cream, and I've done a pistachio and raspberry tart before, but I still have quite a few jars left and want to make something special with them before they turn/go rancid.

Any ideas?

I saw a guy the other day who reminded me of a cartoon character who I just can't place. I'm pretty sure he's from something like Top Cat/Yogi Bear/Wacky Races - that era of animation, anyway - and is a short man with black hair, balding, a round belly, wearing something like a short-sleeved white shirt and a sweater vest which is striped/zig-zagged orange/brown and black. Most likely Hanna Barbera.

For some reason I can see him carrying a cup of coffee and a notepad/pan, as if he were a writer of some kind. Possibly wears glasses. Not sure why I slightly associate him with Frank Grimes and Fred Flintstone.

Any ideas who the hell this is?!

I'm fairly sure this is a TV programme but could possibly be a film. There's a running joke that nobody knows or nobody will reveal what the big company they work for actually does. Am I losing my mind?!

Edit: I'm about 90% sure I was thinking of The IT Crowd, where nobody knows what Reynholm Industries does.

Hello SVers!

I picked up a joint of dry-aged beef from the supermarket that I've bought before, but only to use for beef broccoli. My intention was to SV it for a long time (possibly 24h) but I can't seem to find any information about it except that it's from the round and looks fairly lean.

Should this be treated like a 'tough' cut (brisket, short rib etc) to be cooked for over 24h or just a lean cut, more like 6-7h? It's about a kilo, if that helps.

Thanks!

Hi all,

On the continent, it's quite popular to get big refill bags for hand soap, shower gel etc. - they're much cheaper and, needless to say, greener as you're not throwing away such a huge amount of plastic every time. They're in every supermarket and pharmacy and more or less every brand offers them, at least in France and Italy.

I've found the odd brand that does this over here but it's incredibly expensive - more so than buying new bottles etc. - and was wondering if anyone knew where to get these kinds of refills?

Thanks!

Hey guys,

I've come to the end of my first BuJo and have picked up a lovely new book to start, but aside from some residual tasks, I still have some pages in the old one that I keep updated (like electricity usage, films I've seen, stuff like that) as well as reference pages (mostly recipes I check every so often).

What do you generally do with these? Start them afresh? Copy them in? Keep filling them in in the old one? Cut out and stick?!

Any ideas welcome.

Hello canners!

I was once a fairly avid jammaker and so did quite a bit of canning, but haven't been active in the jam world for a few years now. However, the challenge I'm facing now is as follows: I have come into possession of a 7kg industrial-sized tin of mostarda di Cremona. If you don't know what it is, mostarda is a Northern Italian condiment consisting of whole fruits preserved in a mustardy syrup - you chop them up and serve it with boiled meats, cheeses etc. Delicious. But it usually comes in a small 400g jar and so 7kg will be a challenge to get through and store before it goes off.

Is there some way I can transfer this to small jars and can it so it's shelf-stable? I've never