Dustwin

@[email protected]

From Rankin Inlet, Nunavut, living in the Battlefords, Saskatchewan since 2008. Lucky to have the most amazing wife, and we have 3 wonderful daughters. An Inuk in treaty six territory. I love open source software, dabbling in graphic design and video editing, and cooking. I love the Leafs.

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Dustwin,

Wife and I loved this episode, just so great. Hate that Jodie didn’t have writers and stories as great as this. My wife did find a bit of a plot hole though. This story takes 15 years later right? Donna got married 15 years ago, assuming she got married not long after the meta crisis. So Rose should be 13 or 14 at the oldest. Rose clearly is in her late teens.

Dustwin,

It’s acorn squash, first time using it. Figured everyone would not eat it and set the skin side. With all the ridges wasn’t sure about removing it before baking. To my surprise acorn squash taste a lot like spaghetti squash - without it noodling.

Dustwin,

It was butternut squash, acorn squash, sweet potato, onion, garlic, and sausage. With the squashes… It’s largely a fruit roast 🤷‍♂️😂🤣

Dustwin, (edited )

Thanks. It’s extra firm tofu, water pressed out, then I froze it to get more water out. Tore the tofu into bite sized bits into a bowl, added some soy sauce, maple syrup and rice vinegar to it and let it marinade for a bit. I was out of regular flour so I used chickpea flour for the breading… In one bowl I added corn starch and chickpea flour and in another a bowl the same but with some water and mix it. Coat the bites in the dry mix, into the wet mix, back to the dry then shallow fry the bites. Cool then coat with your preferred sauce. Edit worth mentioning that while it was thawing I squeezed water from it. I was surprised at how much was in it.

Dustwin,

Gotta be careful with them they’ll bung you up! Haha

Dustwin,

The humour of it, because tofu is obviously boneless. Hahaha

Dustwin,

Apparently, it’s deboned and sold separately… https://lemmy.ca/pictrs/image/79d2245c-c8b3-45fe-805f-943fbd96c3cf.jpeg

Dustwin,

See the directions I gave in another comment. Removing a lot of the water is a bit of a process but, it’s what helps with the look and texture. For a these bites the texture is good. Plus, they are bites so a lot of the texture is in the breading.

Dustwin,

Thunder for Lemmy been solid for me since I’ve been using it.

Dustwin,

I’m really curious to why someone would down vote a comment like this… really, just curious. I am all for people voting how they want, but for a comment like this why?

[I made] basic white bread (lemmy.ca)

https://lemmy.ca/pictrs/image/1c8032ab-4e92-4f34-b58c-be8dac675502.jpegI came across this recipe for basic white bread (what the recipe called it), is a nice sandwich bread. Not to crumby and firm pain in taste. But it’s easy and cheap to make. I didn’t take pictures but used the dough from the other loaf to make cinnamon...

Dustwin,

The recipe I got for this is from a book called “Canadian Heritage Breads.” I changed it a bit, it called for using melted butter as the oil, I used olive oil.

1 tsp Sugar ½ tbsp yeast ½ cup of warm water 2 tbsp sugar 3 tbsp olive oil (I added maybe an extra teaspoon) 2 tsp salt 2 cups milk, scalded 2 cups flour, first amount 4 cups flour, second amount (It called for 4 cups but I just used 3 it was the right amount)

Scald the milk and let it cool. Add the first amount of sugar into a bowl with water and sugar. Rest for about 10 minutes. Add the remaining sugar, oil, salt and the first amount of flour and mix until smooth. Work in the remaining flour, and knead for 8 to 10 minutes. Proof in a greased bowl for 1 to 1 1/2 hours. Punch the dough down. Divide into 2 equal loaves and place into greased loaf pans. Let rise until doubled in size, about 35–45 minutes. Preheat oven to 400*F. Bake for about 30 minutes until loaves are golden brown.

Dustwin,

I dunno, I find that homemade bread never lasts as long. It is just that much better and satisfying. But, like others said if you scale it up and make more you can just freeze it. Toasting a partially frozen slice of bread is just another level of perfect.

Dustwin,

Also, curious to what everyone uses to keep their recipes? I use Gourmand Recipe Manager and a binder of printed recipes worth keeping.

Dustwin,

A few years back I made a molasses buckwheat loaf. I was surprised how much my kids loved it. It was a dense bread full of flavour. Going to have to make that again soon. Definately a cooler weather bread I think.

Dustwin,

Ooooh I’d love to see a diagram of the plumbing… maybe two, idea and actual haha

[I made] tomato loaf (lemmy.ca)

We were gifted a bunch of tomatoes so I made this tomato loaf. I used this recipe, www.youtube.com/watch?v=KjEwRcTwU-g&t=1I couldn’t find sun dried tomatoes not in oil so I didn’t use them, and pinenuts were crazy expensive so didn’t use those either. I did add a whole clove of garlic and some Italian seasoning. Loved...

Dustwin,

Hahaha a whole bulb of garlic not a single clove. Whoops!

Dustwin,

I kinda fell off the Lemmy wagon for a bit… I made this around the holidays, it was torn into pretty quickly and didn’t snap more pictures

Dustwin,

Sure thing, I’ll find it this evening.

Dustwin,

It was great. That sounds very yummy

Dustwin,

Sorry for the delay

The bread is called a Pagnotta, I borrowed the book “Jamie Cooks Italy” from my local library. 3 ¾ cup fine semolina flour 3 ¾ cups strong white flour ¼ oz dried yeast ¾ oz salt 3 cups luke warm water

Add flours and yeast into mixing bowl. Add water and yeast to mixture. Beat slowly for 10 minutes. Let to proof for at least 16 hours.

Next day remove from mixing bowl onto a well floured surface. Dust a metal bowl with flour. Shape the dough into a round shape and place into the floured bowl. Cover with a damp cloth and let it proof in a warm room for 3 hours, or double in size.

Preheat the oven to 475*F with a dutch oven inside. Dust parchment paper with semolina flour. Place the dough on to the parchment paper, and then generously sprinkle the dough with semolina flour. Slash the dough to expand while it cooks. Remove the Dutch oven from the oven and carefully place dough inside. Cover and bake for 20 minutes. Remove the lid and bake for an additional 25–30 minutes, or until the bread is golden, risen and the base sounds hallow when tapped.

Cool before slicing.

Dustwin,

Like you work there and made this?

Dustwin,

Ha! I see it now 🤣

Dustwin,

Sometimes I say sando, sammy is my standard slang for sandwich.

Dustwin,

It is a chicken drumstick, you cut and peel the skin/tendons from the drumstick where it starts to narrow. It is a bit of work doing that bit, then you simply push the meat down into a ball. I then seasoned it, smoked it, when they were done smoking I filled a coffee cup with BBQ sauce and dipped the meat into it and caramelized it on the BBQ.YouTube linkThis is where I saw them done. Seen a version where there were deep fried, going to give that a try sometime

Dustwin,

Very good, plus making them into lollipops you remove a bunch of the tendons so eating them is more pleasant.

Dustwin,

Our cat and dog loved the unused bits!

Dustwin,

I dunno, really, it’s the skin and tendons… I try to minimise good waste as best I can, but the bits cut off and removed would be the part you hold the drum and likely didn’t eat. I’d say it feels like waste but really no one eats that bit. Plus, this way if you have pets, they get a treat and that skin and 5mm of tendon gets eaten 🙂

Dustwin,

Thanks! The kids really enjoyed them, I think there is less meat left on the bone when they eat these lollipops, so that’s a win. It isn’t Reddit, but someone sure has the attitude to make it feel like it! 🤣😂🤣 am I right?

Dustwin,

Hmm good question. I haven’t made my own broth so I don’t know how much is needed. I’m sure you could use it. I used it for pet treats. Something to consider.

Dustwin,

No, just a Sunday cook for the family and I don’t know seeing the bone as bone white… Seems like that might be a bit weird haha

Dustwin,

https://lemmy.ca/pictrs/image/2cc4fece-d2c2-4ae3-af64-0153c4d90ae5.jpegFor those who said this is a wasteful recipe… that is the skin and tendons removed. It’s not much really and no meat is removed.

City of North Battleford redesign (lemmy.ca)

This is my City of North Battleford, Saskatchewan, Canada redesign. Not too much in-depth thought about it. But, thinking is the blue are the Battle River and North Saskatchewan River, green the land and white for our winters. Plus, thinking rotate it with the white side on top, it would make a nice pattern 🤷‍♂️😄

Dustwin,

Not to belittle anyone who unfortunately had been afflicted by this… But, almost like nature is trying to reduce our Agri meat demand.

Dustwin,

Hahaha oh wow, this was so funny, I went into this thinking this is going to be so dumb, ugh.

Dustwin,

Connect for Lemmy

Dustwin,

Kubuntu 22.04.

Dustwin,

Kbird sounds like a KDE app.

Kbin mascot would have to be a friendly rat, no? Lemmy's cousin who lives in a bin.

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