Lvxferre [he/him]

The catarrhine who invented a perpetual motion machine, by dreaming at night and devouring its own dreams through the day.

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Joined 1 year ago
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Cake day: January 12th, 2024

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  • My sis, BIL, and nephew consistently visit us (my mum and me) every weekend, so we all have a meal together, but there’s a catch - we never know if they’re coming for Saturday dinner or Sunday lunch. So Saturday afternoon I’m going to prepare boeuf bourguignon, since it gets tastier once reheated - if they come Sat or Sun that’s what they’re going to eat, then we just need to buy some fresh bread and it’s done. Bonus points that my BIL loves wine stews.

    Beyond that it’s all about preparing myself for travelling Tuesday. Going to visit an 80yo aunt, just to check how things are going with her.

    might as well share the stew recipe here

    This is for four people, and I’d rather have some leftovers, so I’ll probably scale it up a wee bit.

    • Veg oil
    • 1kg chuck, cut into 5cm cubes, pre-seasoned with some salt and pepper
    • 200g bacon, diced small
    • 300g shallots, peeled
    • 2 carrots, cut into circles
    • 300g button mushrooms, cut into reasonably sized pieces
    • 2 cloves of garlic, peeled, minced
    • 1/2 tablespoon tomato paste
    • 400ml red wine. Probably terci/bordô/Ives Noir because it’s cheap but fairly drinkable.
    • some random meat stock from my freezer, eyeballed amount
    • black pepper, thyme, sage, rosemary, bay leaf, salt
    • 1 tbsp golden roux
    • parsley, for garnish
    1. In the open pressure cooker, use the veg oil to brown the chuck, bacon, shallots, carrots, mushrooms for that. One each time, without overcrowding the pot. Reserve the meats, vegs, and shrooms separately. You’ll get some bottom crust, it’s intended.
    2. Add a bit more veg oil and the minced garlic. Once it’s golden add tomato paste, wine, meat stock, seasoning. Let them boil 5min together while scrapping the crust, so it dissolved into the sauce.
    3. Once the sauce is boiling readd the meats. Adjust the amount of water if necessary. Close down the cooker, let it cook for 40min or so, just until the meat is really soft. Under pressure~
    4. Open the pressure cooker and add the reserved shallots and carrots. Let them cook in the open cooker; they’ve been browned beforehand so care should be taken to not overcook them.
    5. Once the vegs are soft but firm (you know what I mean, come on…), add the mushrooms and roux. Let them cook until the roux thickens it. Transfer to the serving casserole and garnish with parsley.

    If it were just for me I’d serve it with creamy polenta, but knowing my folks it got to be bread and rice.

    On the roux: it’s 1cs flour + 1cs butter. I simply add the butter to a non-sticky pan, let it melt under the lowest fire possible, add the flour, and keep stirring constantly.




  • Yerba mate: coarse milling, radioactive green. 75°C water. No sugar; sometimes I add some peppermint, but that’s it.

    Coffee, homemade: black, no sugar. Neither too strong nor too weak, at least for local standards.

    Coffee, when going out: either cheap coffee with a small drop of milk, or a good espresso or machiato. In uni times I used to drink half-and-half, with cinnamon and brown sugar, but that’s because my former uni’s cafeteria’s coffee was awful.

    I barely drink tea proper (Camelia sinensis), but I’m often drinking other teas - hibiscus, ginger, chamomile, peppermint.








  • It’s kind of the opposite - the IPA gives you an unambiguous written representation for each sound, while OP is making an unambiguous sound for each letter.

    So for example, let’s say that you keep misspelling ⟨cache⟩ as ⟨cash⟩. Inside your head you memorise “⟨cache⟩ is spelled like [katʃe]”, then next time you need to write the word you’ll be less likely to write ⟨cash⟩ instead.


  • Lvxferre [he/him]@mander.xyztoCasual Conversation @lemm.eeI'm leaving Lemmy
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    10 days ago

    Yeah, behaviour-wise Lemmy has been going downhill the last years. For me at least it’s still way better than Reddit, but it’s different for each person. And I think that you’re doing the sensible thing here - it’s affecting you negatively, so you step back and take a break.

    Everytime I post stuff I just end up with an inbox that I’ve got to go through and just get more and more depressed and deflated.

    Ah, the “orange icon syndrome”. I know how it’s like.

    Take care.


  • As typical his videos are spot on. The analogy is perfect here:

    • Roman Republic - there’s an imperium system, to limit the power of [pro]magistrates. Caesar violates it by having an army in Italy as a proconsul.
    • USA - judiciary orders exist, among other things, to limit the power of the executive. Trump violates it by refusing to facilitate García’s return.

    I did mention other crucial red lines due to his violations of the first amendment, but this one is irreversible. And while I expect locals to try to move the river south (like he says in the video), much like people do here towards Bolsonaro or a potential successor, from the outside things are often clearer.







  • A potato and beef soup known locally as “Slavic soup” (sopa eslava). Likely brought to my chunk of South America by Polish immigrants, and then adapted to local tastes.

    might as well share the recipe
    • 500g potatoes, preferably creamier ones, skin on
    • some veg oil
    • 150g of some soft beef cut, cut into thin strips
    • a medium onion, peeled, diced small
    • salt, black pepper, smoked paprika
    • 2 tbsp soy sauce
    • 2 tbsp ketchup
    • milk cream to taste; I typically use homemade sour cream, but even half-and-half works fine
    1. Leave the potatoes boiling in some water.
    2. In the meantime, in a separated large pot, use the veg oil to brown the meat. High fire.
    3. When the meat is browned turn the fire to low, add the diced onion, and let it cook until transparent.
    4. When the potatoes finished boiling, peel and blend them with some of their cooking water (a cup of water is enough). Then transfer the blend to the pot with the meat and onion.
    5. Add salt, paprika, pepper, soy sauce, ketchup. Let it boil again, then turn off the fire.
    6. Add cream, mix it well, then add the parsley for garnish.

    Notes:

    • You could peel and dice the potatoes before boiling them, I guess. It’s faster, but I feel like it loses some flavour.
    • This recipe also works great if you sub the beef with sausages, bacon, or even button mushrooms.
    • If you’re vegan and/or lactose intolerant: it’s fine to simply omit the milk cream.

    Other soups I really enjoy are

    • chicken, leeks, carrots, rice
    • ramen of all types
    • beet soup
    • lovage soup