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| * zbr needs new round of smoking | 16:49 | |
| fungi | corvus: you can still cook for large groups of people who are just you and li at multiple points in time. this weekend alone christine made ~8 liters of marinara and i made ~12 liters of chili. just need lots of containers and a large freezer (or jars and a pressure canner) | 19:21 |
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| fungi | we find it easier to cook in bulk, then open or thaw appropriate portions to save on cooking effort | 19:23 |
| corvus | fungi: that's true! we had 3 servings of the brisket (2 served typically, 1 serving of burnt-end tacos) and then 3 more went into the freezer, vacuum packed. got about 3.5L of chili. | 19:27 |
| corvus | if i had a chest freezer..... :) | 19:28 |
| fungi | when we lost our chest freezer in a flood we got a large upright freezer to replace it | 19:30 |
| fungi | more convenient since christine doesn't have to risk more back injuries bending over to lift things out of the freezer | 19:31 |
| fungi | plus i like having the extra room to cold-treat my bulk orders of sprouted flour and grains/legumes | 19:37 |
| corvus | fungi: i just pulled some bagels out of the oven, which i previously boiled in lye. | 19:38 |
| corvus | (first time using lye; last time was sodium carbonate) | 19:39 |
| fungi | ooh, yeah i've only done sodium bicarb + sea salt and a bit of golden syrup | 20:02 |
| fungi | for my bagel boil | 20:02 |
| fungi | always meant to try lye | 20:10 |
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