I think they mean fish and chips takeaway
Brighton, South Australia
Chips are Australian for fries
Women of mass destruction use anti value attacks
SMAE: Shake My Arse Even, for when SMH just isn't quite right
That you need fibre; that you need carbohydrates
Neither are true, both will be told to you by doctors
The good thing about the old systems that are too dumb to take curtailment orders is they are small
Inverters made in the last few years can respond to curtailment orders or could after a software update
That's exactly what is done. The electricity market operator orders solar farms to limit how much they generate, home solar gets told not to export any power, it is done automatically
It is much easier to stop or limit solar power production compared to other technologies
Probably a low quality cable
It's even allowed to be randomly unplugged while delivering maximum power
Good thing about tinned sardines is you get enough of the each fish to see it's the correct fish
Bum bleeding is often resolved by reducing fibre. It happens because of too much traffic through your gut, fibre is nothing but extra traffic, it has no nutrient value
With food intolerance you are better off cutting down to just meat (presuming you aren't morally opposed to eating meat) then adding things back in gradually
The only trouble is going on any low carbohydrate diet takes weeks to adapt to, so though you'd be symptom free from your food intolerances you'd have keto adaptation symptoms
A Maltese cafe trying to imitate the pizza made in Naples managed to make the only pizza I didn't finish. I don't think they cooked it hot enough for the style
Ingredients
- Ruminant meat, I used beef
- Rendered fat from the same, I used suet
Method
- Remove any fat from the meat. This can be done before or after drying. It's a nice snack when removed after drying
- Dehydrate the meat until it is so dry it can be broken into pieces
- Grind, smash, or blend the dried meat to add small as practical
- Weigh the dried meat
- Weigh out the same weight of rendered fat into a microwave or heat proof container
- Heat the fat until it is just melted, I use a microwave 1 minute at a time, or starting with 2 minutes if I'm doing more than 1 kg
- Put the dried meat in a suitably sized mixing bowl
- Add the melted fat to the meat, mix well with a wooden spoon
- Empty the mix into a suitable mold. I use a large casserole dish, once it has set reasonably firm, cut it into pieces. This has set completely, and two pieces are already eaten
#Pemmican
Ingredients Beef, sliced thin for easy drying 1.2kg Tallow (made from suet) 1.2kg
Equipment
- A method of making thin slices of meat - My butcher cut mine up
- A dehydrator. I have had success with a cheap round one, and an expensive box one. The key is ability to hold a temperature. I prefer commercial driers over home made as they provide a reasonably sanitary environment. Higher temperature = faster drying, but higher temperature = less vitamin C
- A method of making the meat into tiny pieces. I used a food processor. Feed it slowly, meat is harder than most of the stuff it cuts
- A method of melting sufficient tallow. My dehydrator holds just over a kilo of meat, which means just over a kilo of tallow. I used a glass mixing bowl
- A large enough mixing bowl to mix in - mine pictured below is an enormous steel salad bowl 34cm across
- Something to mold the pemmican in, I use a large casserole dish lined with grease proof paper
Method
- Dry the meat. This can take a while. I'd love to know how hot I could take this without destroying too much vitamin C. I ran it at 30 degrees C
- Wait. I waited a week. Maybe 4 days would have been enough. The dryness you're looking for is where the meat cracks instead of bending
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Weigh your mixing bowl. This is a slow process and scales tend to turn off part way through.
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Blend the meat to powder. I used a food processor, with about a third of a slice being fed at time, emptying it into the mixing bowl after every 300 grams or so.
- Weigh your blended meat. Weigh out the same amount of tallow
- Melt the tallow at as low a temperature as you can. That's about 50°C. I used the microwave for this as I didn't want to dirty my double boiler. I ran it 1 minute at a time for about 3 minutes, stirring and measuring the temperature each time. Tallow melts at about 50°C
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Combine. This works just like making cake batter. Make a well in the mound of blended meat, pour in the tallow. Mix with hands or wooden spoon until all the meat is saturated.
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Mold it. I line a container with grease proof paper. I haven't tried a teflon lined container, though that could release the pemmican easily. Press the pemmican into the mold, I use a steel spatula to flatten the top.
- Let it cool. In the fridge or on the bench. Before it goes hard, but after it has set a bit, cut it into portions. I cut mine into 16 pieces averaging 140g each.
Package it in glass, paper, or foil. I used foil and packaged each two together
- Clean up. As the cook you get to eat the pemmican left in the mixing bowl
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It's cheaper now to install panels over the full footprint of a concentrator than to build a concentrator and a small solar panel or any sort of solar thermal generator