I didn't know there was a ban on backyard bbq'ing in Sweden!

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The mind is a weird and mysterious place

I didn't know there was a ban on backyard bbq'ing in Sweden!

Neither did I, but here in smogangeles they have put a ban in on starter fluid, have to use a chimney starter or an electric.
http://articles.latimes.com/1990-06-19/business/fi-263_1_southern-california

I always use a chimney starter. It gets the coals going more evenly.

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The mind is a weird and mysterious place

Does Matchlight brickets work or are they to banned?

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Does Matchlight brickets work or are they to banned?

I'm not sure. I think I've still seen them for sale, but I'm not looking for those.

I didn't know there was a ban on backyard bbq'ing in Sweden!

The reason for the ban was because the very unusal drought this summer and lot of wildfires. And several of the fires were started by people using disposable barbecues.
Now everything is back to normal:)

I love apple cider. I've been going up to this orchard for years. It was kind of expensive($7.99), but a friend pointed out all the work that goes into it:

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The mind is a weird and mysterious place

I should note that there's no alcohol in that cider. A friend of mine in England automatically associates cider with an alcoholic beverage, but in the U.S., cider like that is designated as "hard". This is just good old-fashioned unfiltered unadulterated juice pressed from apples. The term "apple juice", however, is different from apple cider in the sense that all the particles of the apple other than the actual juice have been filtered out, so it is more transparent than cider, and doesn't have the zippy tang.

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The mind is a weird and mysterious place

I should note that there's no alcohol in that cider. A friend of mine in England automatically associates cider with an alcoholic beverage, but in the U.S., cider like that is designated as "hard". This is just good old-fashioned unfiltered unadulterated juice pressed from apples. The term "apple juice", however, is different from apple cider in the sense that all the particles of the apple other than the actual juice have been filtered out, so it is more transparent than cider, and doesn't have the zippy tang.

Looks to me like another case of the US misusing words.
The word to describe a good old-fashioned unfiltered unadulterated juice pressed from apples sometimes called cider would be scumpy.

Cider and scumpy are alcoholic drinks, using those words to describe a non-alcoholic apple based drink fails the UK's Trades description act.

https://en.wikipedia.org/wiki/Cider

scumpy

Lol, well, I learned a new word today, anyway.

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The mind is a weird and mysterious place

At last:)

Scrumpy is dangerous.....

A brewed drink that in the wost (best?) case will support a flame it's so strong.
Either chew on the bits like a man or wimp out.

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

There are several alcoholic brews that are commonly tossed down our throats that support flames. We even cook with them in a flame fired spectacular on the stove or table side.

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I had a hamburger from Culver's, today, for lunch. I can't say it was a life-changing experience, but it was pretty good. I have a friend who loves Culver's and has been wanting me to try it for many moons. I finally had a coupon today, so I thought, why not, lol? I really don't like to pay more than $5 for a burger at a fast food restaurant. I'd rather go to a nicer place, and get a really good burger.

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The mind is a weird and mysterious place

Does anybody cook with tofu? I get it mixed in with stuff occasionally when I go out to an Asian restaurant, and I like the way it's grilled. I've never bought any for home preparation.

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The mind is a weird and mysterious place

I use tofu.

How it is cooked and flavoured can depend on the type of tofu you buy.

I suggest getting fresh tofu. (It normally comes in a pack that has water surrounding it.

You can get soft or firm tofu. I prefer firm.

Tofu on it's own has an odd flavour. (reminds me of bananas and petrol :)

If you are going to chunk tofu the best method I have found is to slice the block laterally and then place the slabs on a tea-towel with another tea-towel on top and a flat weight on top of that.

This will press out any excess fluid.

Make sure your tea-towels are not washed in washing powder as its perfume invades the food.

Brown paper will also do the job.

After that chop into chunks and make your flavourings.

EG: Some pepper, garlic, salt or soy sauce et al and a little oil in a bowl.

Gently toss your chunks and leave for a while.

After that gently fry the chunks in a non-stick pan until a little golden or until the firmness you like.

I don't really like plain tofu but if flavoured and fried a little I love it in light Miso and noodles.

If you want something different to soy sauce and prefer something more meaty you could try Maggi's Liquid Seasoning which is vegetarian and made from Sorrel.

Tamarind is also a nice sharp flavouring.

I suggest getting fresh tofu. (It normally comes in a pack that has water surrounding it.

You can get soft or firm tofu. I prefer firm.

I think the type in a water pack like you're talking about is all I've ever seen, and they usually do have two or three different textures.

Tofu on it's own has an odd flavour. (reminds me of bananas and petrol :)

Ha, sounds delightful.

I don't really like plain tofu but if flavoured and fried a little I love it in light Miso and noodles.

If you want something different to soy sauce and prefer something more meaty you could try Maggi's Liquid Seasoning which is vegetarian and made from Sorrel.

Tamarind is also a nice sharp flavouring.

I've never bought tamarind, but I'm sure I've had it in things when I'm out.

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The mind is a weird and mysterious place

Stinky tofu. Fermented tofu.

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Stinky tofu. Fermented tofu.

If you haven't you should try Kimchi (national food of Korea.)

An even more stinky fermented food.

Some argue that German sauerkraut (a type of Kimchi) came from the Mongolian expansion under Ghengis Khan.

I love soft sour dough bread. Especially as toast with real butter. (Sadly most of the supermarkets here don't make it properly so it's a bit un-sour dough.)

I don't eat meat but I think just the thought of fermented fish or seal meat (Inuit ) would just make me bork.

Do you like Anchovies?

Brie cheese stinks horrid until you eat it. I hate the crust but the cheese is lovely.

Stinky foods.....

Does anybody cook with tofu? I get it mixed in with stuff occasionally when I go out to an Asian restaurant, and I like the way it's grilled. I've never bought any for home preparation.

Eric does a good tempeh stir fry. It has more body than most forms of tofu so we prefer tempeh to tofu most of the time as a meat substitute.