When I see myself in my ideal future, it’s some weird cottage core fantasy where I spend half a day making some sort of dumplings in a kitchen that is only lit by the soft light from the big windows towards a hilly wilderness. The only sound that can be heard is the mountain lake lapping at the rocky shore and the delivery driver swearing loudly over the road conditions, and 90s jungle on the 800w sound system.
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stojg
@stojg@mastodon.nz
mastodon 4.7.2Mostly hungry and tired. He/Him. Aotearoa. Now between passions. Enjoys bikepacking, outdoors activities, cooking & brewing beer, fixing shit and having shallow opinions about software engineering, politics and ethics.
Shitposts
215 Followers
127 Following
8 Posts
Joined November 08, 2022
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337 ppm CO2
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Replying to
@kirk @mwt sorry, this triggered my inner nerd to do some physics calculations, please ignore me.
On a roof of 100m2 and 50mm of rain you get 5000kg (or 5m3) of water. Compare that to a big stream / river? My back of the napkin calculations is that 50mm of rain on our roof at 6m height would maybe be a couple of mins of microwaving at 6. With current nz electricity prices that would be like like a couple of NZ cents.
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@airshipper@cloudisland.nz absolutely! I find in general that food from the Levant is using a lot more green herbs in their food than 'westerners' typically do. For example Tabbouleh is more a herb salad than it's a bulgur salad. Also I second Kenji Lopez Alt link, can never go wrong with his recipes and methods.
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@woollypigs I grew up in Sweden and I think I know this. I haven’t thought about in line 35 years. I think it was a Swedish kids tv show?
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@woollypigs hard to tell, all the nordics channel swapped kids shows as far as I can tell, but could be from any country really. I can’t find it either, which is frustrating.
Edit: I know the story, but can’t tell if it was a tv show, a book or something else, or a just a shared dream?
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@airshipper@cloudisland.nz use dry bean / soaked, otherwise it's hard to get the consistency right (they fall apart without binders that change the flavor / consistency). Use lots of herbs, I personally a big fan of coriander and parsley. Taste the 'dough' for salt, under seasoned falafels are the worst.
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