Serious sad face.
Something killed one of our chooks today (and not the one that was left slightly broken after the last attack, more's the pity). Apparently, just because it could. She doesn't look like she's been particularly nommed on, it just appears that one of her wings and her neck were broken. If I find out what did it, I will rip its fucking head off and stick it up its arse.
In other grumbles - Channel 7, can you go and get a big black dog up you, please? I might have appalling taste in television, but if you promise me that I can watch Bones and Criminal Minds, I would actually like to be able to watch them. Instead, my shows are pushed waaaaay out of their time-slots by mutha-humping reality programmes. Dancing with the Stars? Stars?!? Who are you kidding? D-Grade minor lifestyle-show hosts and footballer's ex-wives are not stars. I'm not even going to touch on X-Factor, mostly due to the fact that it has Kyle Sandilands in it, and then I would need to take a shower...
And to top it all off, I ran out of petrol on Friday arvo, despite the fact that the petrol light had only just come on, which usually means another 20kms. Not this time, apparently.
Sigh. I must have pushed Murphy's granny down the stairs. Moral of this story? Always check who's granny it is that you're elbowing out of the way...*
*This is a JOKE. I only push little kids down the stairs... (also a joke)
Showing posts with label grumpy. Show all posts
Showing posts with label grumpy. Show all posts
Bloody bugger shit poo bum...
You know what really makes me cranky? The fact that I am writing this at one o'clock on Thursday morning. Not awake to do the writing by choice, you understand, just awake. All week I have fallen asleep with a book in my hand, but as soon as I put the bloody thing down and turn off the light... Ping! Eyes go open and I am wide awake. For hours. Tonight is worse than usual.
This will mean that I am tired and out of sorts again tomorrow, which is really not what one needs when one is facing a killer week at work.
I've had enough of the bloody sleep issues - you can bugger off now please!
This will mean that I am tired and out of sorts again tomorrow, which is really not what one needs when one is facing a killer week at work.
I've had enough of the bloody sleep issues - you can bugger off now please!
Blergh! Moisture Infused Pork Is Crap!
Am I the only one who thinks that "moisture infused pork" is smeg? I bought a couple of pork steaks a couple of months back, and allowed myself to be talked into the moisture infused version, on the info provided that they were "tastier, juicier, more succulent and easier to cook". Sounds great - although in the back of my mind a little voice was saying "it's just soaked in water, you moron! Don't you rant about how meat is being soaked in water to make it heavier, and therefore better value for the supplier? Don't you? Huh?!?"
I cooked it up that night, and served it forth with veggies and gravy or sauce of some kind, and I was very, very disappointed. The meat was, as promised, juicy and succulent. It was also really salty (that would be on account of the brine), really lacking in any other flavour, and the texture... well, the texture is a whole 'nother story. Have you ever had reconstituted meat? When they have taken "genuine pig parts" (or other animal) ground it up and reformed it into a meat-like product? Yup, I think everyone has. You know how it's a little bit... spongy? Yup, well that's what the "moisture infused pork" was like. Obviously the brine is forced into the meat under pressure, or it would just cook out. This high pressure "infusion" makes the meat spongy. In hindsight, it seems pretty obvious to me. Pity I wasted a perfectly good meal on it.
The reason I bring this up now is that I popped into the shopping centre at Winston Hills on the way home from work, and they have a nice butcher there. Not one of the really high-end ones, but they seem to have a good quality of product. I was going to buy some pork, until I realised that (in small, hard to read writing) all of the little plastic signs with the cut of pork and the price on them were labelled "moisture infused". So I asked the chap if all of their pork was so. Yes, says he. Ugh, says I. He tried rather half-heartedly to tell me that he has tried it and it's very nice, but I think he could see that I wasn't going to be convinced. So I sold my soul and went and bought some at Coles (for which I will no doubt burn in the fiery pits of hell for all eternity)
What really worries me is that this is the "future" for all pork. I did a Google search on the subject, and nearly all of it was industry stuff, and overwhelmingly positive, or blogs, and overwhelmingly positive. I did find one blog that panned the whole idea a bit, but only one site in ten pages of entries. That's really worrisome. Funnily enough, Speedy, if you read this, there were comments from you on this blog. Even on the interwebz, it's a small world.
I know that some of you are prolly thinking "SERVE YOU RIGHT, YOU HEINOUS BITCH! DON'T YOU KNOW HOW PIGS ARE REARED FOR MEAT PRODUCTION THESE DAYS?!?". And you would be right again. I just haven't been able to wean myself off the meat of the magical pig just yet, and haven't found a free-range pork supplier anywhere in the area.
Why do they keep fucking with our food? Can't it just be food again? Why does it have to be science?
Anyone?
Anyone?!?
I cooked it up that night, and served it forth with veggies and gravy or sauce of some kind, and I was very, very disappointed. The meat was, as promised, juicy and succulent. It was also really salty (that would be on account of the brine), really lacking in any other flavour, and the texture... well, the texture is a whole 'nother story. Have you ever had reconstituted meat? When they have taken "genuine pig parts" (or other animal) ground it up and reformed it into a meat-like product? Yup, I think everyone has. You know how it's a little bit... spongy? Yup, well that's what the "moisture infused pork" was like. Obviously the brine is forced into the meat under pressure, or it would just cook out. This high pressure "infusion" makes the meat spongy. In hindsight, it seems pretty obvious to me. Pity I wasted a perfectly good meal on it.
The reason I bring this up now is that I popped into the shopping centre at Winston Hills on the way home from work, and they have a nice butcher there. Not one of the really high-end ones, but they seem to have a good quality of product. I was going to buy some pork, until I realised that (in small, hard to read writing) all of the little plastic signs with the cut of pork and the price on them were labelled "moisture infused". So I asked the chap if all of their pork was so. Yes, says he. Ugh, says I. He tried rather half-heartedly to tell me that he has tried it and it's very nice, but I think he could see that I wasn't going to be convinced. So I sold my soul and went and bought some at Coles (for which I will no doubt burn in the fiery pits of hell for all eternity)
What really worries me is that this is the "future" for all pork. I did a Google search on the subject, and nearly all of it was industry stuff, and overwhelmingly positive, or blogs, and overwhelmingly positive. I did find one blog that panned the whole idea a bit, but only one site in ten pages of entries. That's really worrisome. Funnily enough, Speedy, if you read this, there were comments from you on this blog. Even on the interwebz, it's a small world.
I know that some of you are prolly thinking "SERVE YOU RIGHT, YOU HEINOUS BITCH! DON'T YOU KNOW HOW PIGS ARE REARED FOR MEAT PRODUCTION THESE DAYS?!?". And you would be right again. I just haven't been able to wean myself off the meat of the magical pig just yet, and haven't found a free-range pork supplier anywhere in the area.
Why do they keep fucking with our food? Can't it just be food again? Why does it have to be science?
Anyone?
Anyone?!?
Grump
Hmph! I was going to do some frocking tonight, but instead I got to do the reeve report. Woo-hoo.
Oh, and I've lost my good plastic boning, which is making frockage more difficult than it needs to be.
All in all, pretty grumpy.
Oh, and I've lost my good plastic boning, which is making frockage more difficult than it needs to be.
All in all, pretty grumpy.
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"Gift" ideas...
I think Sunbeam and Kambrook (and Breville, to a lesser extent) must have teams on the payroll who brainstorm ideas for the most useless, crappiest small appliances known to humankind so that they can corner the market at christmas. There was a large spread in the latest round of junk mail devoted to "Gift Ideas". Some of them were reasonably useful - personal grooming products like hair dryers and straighteners, but the rest...
Sunbeam have got such gems as the "Slush Magic" slushy machine, "Moooooon Shaker" (give or take a couple of os) milkshake maker, "Avalanche" ice shaver, the "Sprinkles" doughnut maker (oh, for crying out loud), the "Cornelius" popcorn maker (I also know a Cornelius that blows hot air, and I wouldn't pay 45 bucks for him, either), the feckin' chocolate fountain (for which there are no words), and my personal favourite, the "Pattie" cupcake maker. What the...? I am at a complete loss as to how I have managed to make cupcakes on so many occasions before this without this wonder of modern technology. Buy a fucking patty tin, fer chrissakes, and donate the difference (which should be substantial, as "Pattie" is $90) to some starving kids in Africa. Geez.
Kambrook don't seem to have taken the crazy stick and run so far with it, but they do have a "Snacks and Fun" category, which includes another doughnut maker, a cookie press (why does this need to be an appliance?), and a Rotating Stone Pizza Oven. There was also a picture of a hot dog centre, but it doesn't seem to be available - I am desperately disappointed by this.
Breville is not quite as ridiculous either, but still have pancake and omelette makers (surely, surely, a frying pan would do an admirable job here!)
I know that all of these brands also produce many useful, labour saving devices. I am eternally grateful for my food processor and stand mixer, toaster and kettle. I would have thought, though, that consumers living in the rich, industialised nations of the West would have leaned their lesson after the bread maker debacle. Alas, it seems that we are devoted to spending $90 on a dozen cupcakes (and remember, you still have to make the batter!) or $45 for 5 slushies.
Well honestly, do you really think any of these will get used more than twice?
No, me neither.
Bugger
I had noticed when I went to see Butterfly Effect with JD last weekend, that The Specials were going to be playing at the Enmore Theatre on the 27th and 28th July. I kinda hummed and haaed, cos I wasn't sure whether I really wanted to go. I looked it up this morning, and both shows are sold out.
Sold out!
I didn't think they were that popular here even when they were popular! Most of my current peer group would say "huh? who?", and it's generally not until "Message to you Rudy" is mentioned that people these days even have a glimmer of recognition.
Of course now that I cant' go, I really, really want to...
Figures.
Sold out!
I didn't think they were that popular here even when they were popular! Most of my current peer group would say "huh? who?", and it's generally not until "Message to you Rudy" is mentioned that people these days even have a glimmer of recognition.
Of course now that I cant' go, I really, really want to...
Figures.
Miffed
:Sulk:
I have a length of black linen that I want to make a summer weight day-dress (tourney frock) from. What I would really like to trim it with is pink - not bubblegum, but a nice dusky rose. I have looked at many, many pictures, and the only colours that black frocks were trimmed with in 16thC Germany were white,
gold,
Hello, you look familiar...
or,
(wait for it)
more black.
Aaargh! Why don't you people have some imagination!
So, what do you reckon? Should I be true to form and trim my frock in gold, or should I "accidentally" make it the way I want it, and just shout "Oooh look, an elephant!" any time someone asks me about my colour choice?
The first person to offer to alleviate my problem by taking the linen off my hands, or tell me I should do a stinky eye-tye, will get a boxed ear for their trouble. So there.
:Continue sulk:
I have a length of black linen that I want to make a summer weight day-dress (tourney frock) from. What I would really like to trim it with is pink - not bubblegum, but a nice dusky rose. I have looked at many, many pictures, and the only colours that black frocks were trimmed with in 16thC Germany were white,
gold,
Hello, you look familiar...or,
(wait for it)
more black.
Aaargh! Why don't you people have some imagination!
So, what do you reckon? Should I be true to form and trim my frock in gold, or should I "accidentally" make it the way I want it, and just shout "Oooh look, an elephant!" any time someone asks me about my colour choice?
The first person to offer to alleviate my problem by taking the linen off my hands, or tell me I should do a stinky eye-tye, will get a boxed ear for their trouble. So there.
:Continue sulk:
