The Vent and Rant Thread

[ownedbycats]

Green bananas have brown spots. Not even yellow yet.

[Graham44]

Originally Posted by ownedbycats

Green bananas have brown spots. Not even yellow yet.

If they aren't going to be any good (too many brown spots when ripening) you could always just use them to speed up the ripening of any other fruit you have, just place the bananas next to the unripe fruit

[ownedbycats]

I don't mind mushy bananas, thankfully. They're easier for me to digest than green ones.

[CRussel]

Originally Posted by ownedbycats

Green bananas have brown spots. Not even yellow yet.

Banana Bread

[BetterRed]

Originally Posted by ownedbycats

Green bananas have brown spots. Not even yellow yet.

Possibly sooty blotch fungus - which variety, where from?

[Rumpelteazer]

A couple of months ago we got a note from the neighbours on the right side that they were going to redo their bathroom, which would take a couple of weeks and that they would try to do the noisy things during working hours to minimize the nuisance. They are finally finishing off now, almost two months later. Granted, the big noisy stuff was finished three or four weeks ago, but they are still using the table saw regularly outside.

This morning the neighbours two doors down on the left side started their bathroom redo. Before 9am on a Saturday. They're removing tiles today. Hopefully their renovation won't take as long.

[badgoodDeb]

Originally Posted by BetterRed

grocery store - Mirin (in a glass bottle) and bars of soap.

BR

Is that related to Pirin tablets? (aspirin with the "as" scraped off)

Rumple: you'd think those neighbors could have corelated the work, and make noise at the same time, instead of sequentially!

[DNSB]

Originally Posted by badgoodDeb

Is that related to Pirin tablets? (aspirin with the "as" scraped off)

Perhaps he is drinking the mirin? "True" mirin is about 14% alcohol (think sweet rice wine). Most commonly, salt is added to make it undrinkable. Then there are the fake mirins.

I use salted mirin when doing fish since it enhances the flavour and reduces the fishy smell and is a heck of a lot cheaper and easier to find than true mirin.

[Rumpelteazer]

Originally Posted by badgoodDeb

Rumple: you'd think those neighbors could have corelated the work, and make noise at the same time, instead of sequentially!

I wish.
Today it's continuing. So far there's been some hammering, no power tools. We're expecting and hoping they are renovating their bathroom the Dutch way; demo it themselves over the weekend (to save costs) and have professionals come in on Monday to install the new bathroom, which usually takes one to two weeks.

I had planned on a relaxing afternoon cross stitching whilst watching something on TV, but it'll probably be cross stitching with my noise cancelling headphones on listening to podcasts.

[Renate]

Originally Posted by Rumpelteazer

I had planned on a relaxing afternoon cross stitching whilst watching something on TV, but it'll probably be cross stitching with my noise cancelling headphones on listening to podcasts.

That makes it cross cross stitching.

[BetterRed]

Originally Posted by DNSB

Perhaps he is drinking the mirin? "True" mirin is about 14% alcohol (think sweet rice wine). Most commonly, salt is added to make it undrinkable. Then there are the fake mirins.

I use salted mirin when doing fish since it enhances the flavour and reduces the fishy smell and is a heck of a lot cheaper and easier to find than true mirin.

The salt is added to mirin to avoid alcohol tax, that it makes it undrinkable is secondary. Much of the mirin Japan exports is a concoction of non-fermented chemically enhanced fruit syrup… i.e. it's ersatz.

I use the unadulterated stuff. Not that hard to find in Sydney, but more expensive, definitely… it also has a distinct favour rather than just being a salty sweetener. I often add fish sauce and mirin to stir fries, noodles, ramen etc.

Stopped drinking alcohol of any kind 30+ years ago, decided I didn't like taste or effects. About two years later a neighbour offered me a beer on a very hot day. I said why not, and drank most of a 7 ounce glass. Took three days and half a bottle of Listerine to get rid of the revolting taste of stale beer. Not had a drink since.

[JSWolf]

The spam measures really should be removed. They don't work. We have a lot of spam today. Yet people who are not spammers have to wait until they post so many messages to edit their messages and to attach images. It's not fair for new users when the spammers walk in free and clear.

[ownedbycats]

Originally Posted by JSWolf

The spam measures really should be removed. They don't work. We have a lot of spam today. Yet people who are not spammers have to wait until they post so many messages to edit their messages and to attach images. It's not fair for new users when the spammers walk in free and clear.

https://www.mobileread.com/forums/sh...postcount=2726

Originally Posted by pdurrant

You don't see all the spam that gets blocked by the anti-spam measures, only the few that get through.

[JSWolf]

Originally Posted by ownedbycats

https://www.mobileread.com/forums/sh...postcount=2726

I know. But I posted that because of today's onslaught of spam.

[DNSB]

Originally Posted by BetterRed

The salt is added to mirin to avoid alcohol tax, that it makes it undrinkable is secondary. Much of the mirin Japan exports is a concoction of non-fermented chemically enhanced fruit syrup… i.e. it's ersatz.

I use the unadulterated stuff. Not that hard to find in Sydney, but more expensive, definitely… it also has a distinct favour rather than just being a salty sweetener. I often add fish sauce and mirin to stir fries, noodles, ramen etc.

I find that in cooking, the salted mirin works as well as the unsalted as long as I remember not to add any salt. The flavour in the brand I use does not seem to differ between the unsalted and salted version unlike the pricing.