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nugatorytm: A group of bats flying against a yellow moon. (Default)
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Balcony / barbecue update

posted by [personal profile] nugatorytm at 09:55pm on 08/08/2009
My barbecue is up and running, and it works fine. Let's see if the slideshow works so you can see the before and after pics.




I even have some plants to go on the balcony, just to liven it up a bit.





Larger images are on Photobucket, in case these are too small to see.

ETA: Figures, you have to click "view all" and it will take you to photobucket, where the album is. Ehh, what can you do, right?
Mood:: 'hungry' hungry
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There are 9 comments on this entry. (Reply.)
crafty_packrat: (GardeningPots)

Ummmm.....

posted by [personal profile] crafty_packrat at 04:05pm on 09/08/2009
The aloe and the cactus should do pretty well, as long as they don't get too wet which I kind of doubt it a hazard in your neck of the woods.

That mini-rose is pretty. I wish I could grow one, but I'm sure I don't get enough light.
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nugatorytm: A group of bats flying against a yellow moon. (remorhaz)

Ummmm.....

posted by [personal profile] nugatorytm at 03:43am on 11/08/2009
I try to let them dry out between waterings, to try to avoid root rot. The aloe is loving it so far, but the cactus seems to grow too slowly for me to tell.

I only get maybe an hour of afternoon sun on the edge of the balcony at best. If you get any sun at all (and I'm thinking that you do, if the peppers are any indication), just pop the mini rose in a fairly large pot and stick it where it will get a little sun.

Even if you're still unsure of how one will turn out, just do what I did and invest in a cheap rose that won't mean much to you if it dies or not. If it does well, then go ahead and buy a rose with a bloom that you really love.

That's why I figured I couldn't go wrong with a 99-cent rose. Imagine my surprise when it actually started in with lots of new growth--and a bloom, besides.

Do you actually own that stack of blue pots in your icon? Is that normally for strawberries or herbs? It would be very pretty with succulents in them.
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laughingrat: Shatner&Nimoy eating, in costume (FUD)

Ummmm.....

posted by [personal profile] laughingrat at 11:38pm on 29/08/2009
Aw, I finally remembered to come look at these. I bipped over to see what you'd been up to, but this was the most recent post...you're probably barbecuing. :)
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nugatorytm: A group of bats flying against a yellow moon. (Default)

Ummmm.....

posted by [personal profile] nugatorytm at 05:59am on 30/08/2009
Yep, mostly hamburgers, though. I did grill some pork chops, however, and they were great!
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laughingrat: A detail of leaping rats from an original movie poster for the first film of Nosferatu (Default)

Ummmm.....

posted by [personal profile] laughingrat at 01:55pm on 30/08/2009
Do you fix those often? I confess to being absolutely clueless about how to deal with them.
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nugatorytm: Ode to StrongBad (Trogdor!)

Ummmm.....

posted by [personal profile] nugatorytm at 08:26pm on 05/09/2009
I cook pork chops and cutlets just about the same way I would cook a beef steak, which is well done to burnt. I don't know if pork still has that stigma where you must cook it thoroughly in order to kill the trichinosis parasites, but I'm not a fan of pink meat anyway, so it's all good.

They are good either grilled, broiled, or even pan fried. My secret is to use a little Mongolian Fire Oil in the pan if you're going to fry it or rubbed into the meat if you grill or broil it. It gives the meat a little hint of ginger and spice and compliments meat well.
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laughingrat: A detail of leaping rats from an original movie poster for the first film of Nosferatu (Default)

Ummmm.....

posted by [personal profile] laughingrat at 08:34pm on 05/09/2009
Mmm, that fire oil sounds good. So you chops don't turn out leathery? Every time I cook mine, they're dry as a bone and just miser'ble to eat. Sad.

Supposedly we're not as likely to get parasites in meat anymore, but there's been an increase of trichinosis in the US again lately. It seems to be coming more from people not washing their hands and then preparing foods. Like, food-service workers not washing their hands. One article I read about it was trying to imply that the persons spreading it may originally come from places where meat-packing is less hygienic, that is, Mexico. I guess it's possible that's true, but it had the flavor of racist fearmongering to me, so I dunno.
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nugatorytm: Ode to StrongBad (Trogdor!)

Ummmm.....

posted by [personal profile] nugatorytm at 09:41pm on 05/09/2009
Try brining the meat beforehand before you cook it, the brine should make the pork more moist and flavorful.
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laughingrat: A detail of leaping rats from an original movie poster for the first film of Nosferatu (Default)

Ummmm.....

posted by [personal profile] laughingrat at 09:54pm on 05/09/2009
Oh, excellent! Thank you!

Finally had a loaf of bread turn out Perfect. Like, the whole nine yards: the crumb nice and even, no giant air pockets (this rarely happens, but still), not too dry not too moist, and instead of deflating when it hit the oven (a sure sign I've left it to rise too long), it did what I hope it'll do every time and flumphed up a little higher instead. Gorgeous. The problem? The slices are too tall for my toaster and I half to flip each piece around and toast it twice. :-D
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