Wonders and curiosities

[harryopal1]

Of course that’s the whole point of the dapur kering; showing off and make the space visually appealing but still like it’s lived in. The wet kitchen is where it happens. (Not only here in RI btw, see Uncle Roger’s remarks.)

I have island hoods with built in filters from this Italian brand installed and nobody knows what it is. Great conversational pieces. And “oh” and “ah” reactions when I demonstrate how to use them with the wireless remote.

SHINING | Elica

www.elica.com

In Australia in the days when a working class man owned one suit, one pair of shoes, two shirts, a gladstone bag and a bicycle it was the habit to have a vanity display case in the small front lounge room. In the display case was kept an immaculate, small selection of crockery and a few other items. They were rarely used. They were mainly for show.

 

[jstar]

Yeah, I guess every oma has a set of unused Royal Albert in the display cabinet.

What I obviously knew from the US, was the ‘unused’ reception room in practically every bigger house. But it struck me that here those rooms are quite often used (for visitors, the non close friends / family). Perhaps that’s more feasible to use if you have household staff. European guests are always surprised, it’s very rare there. Of course it also functions somewhat as an entrance hall, convenient to take off your shoes etc,

 

[snpark]

You should grow saffron instead
Or wasabi root

 

[jstar]

Or orchids for vanilla. Rather expensive (spice) also.


And for those who plan to grow cannabis some tips from a Dutch website:

No matter which cannabis strain you grow, plants will grow best from germination to the first day of the flowering phase if you control the temperature. That means between 20-28°C when the lights are on and between 15-20°C when they are off. These are the ideal conditions for the light and dark cycles.

Plants that receive light for the full 24 hours a day usually grow less compact. This is because the distance between the nodes is less than with a 18/6 or 20/4 scheme. But continuous lighting increases the demand for ventilation. The air intake and exhaust fans must run continuously to prevent excessive heat from building up in the room.

During the vegetative phase, cannabis plants prefer high relative humidity, somewhere between 50-75%. During the flowering phase, however, a low relative humidity of between 40-60% is ideal. This reduces the risk of fungi.

 

[Banana72]

Speaking of dogs at the mall…I wonder… about parents not correcting their kids when they run screaming and are annoying in the restaurants. And there are a lot of them.

Yep...either they're oblivious, don't care and/or think nothing of it...or even think they're funny (like the grandma or nanny or whoever would just make funny faces and play with the screaming kids...can you guess I'm not a fan of kids yet..)

 

[Banana72]

I have had some "medicine" here that tastes like it very well could be bug spray.

and sometimes the names....I saw one for stomach ulcers, etc...named Herbavomitz....

 

[Banana72]

People at traffic lights dressed up as teletubbies is definitely something to classify in the "curiosities" section.

I gotta wonder though...those in the Ironman suits...how they managed to make the suits...they're pretty dang good and detailed.

 

[jstar]

Talking about inventive and somewhat bizarre ways to make money: What I’ve seen here in my family in law, is the purchase or build and keeping of (empty) dwellings just for the sarang burung walet.

These edible (swallow’s?) bird nests are considered a delicacy and go for quite a lot of money. It sells for up to $1,000 per kilo.

Cowosoft👋🏻 on TikTok

Harus selalu bersyukur ya 😄😄#fyp #foryou #fypシ #walet #kalimantan #foryoupage #foryourepage #fypシ゚

www.tiktok.com

 

[Samoerai]

These edible (swallow’s?) bird nests

 

[Bob]

Yes, it's a niche market and that's why some farmers (and maybe in the next couple of years all of them) in The Netherlands switching from farming cows to farming sturgeon fish. It's a really easy operation. The only downsize is that when you start now farming, harvesting the caviar is 2 years later.
So, when you guys wanna make some money? let's start up this business!

Kaviaar uit een voormalige koeienstal in de Achterhoek

Niet alle boeren in de Achterhoek hebben last van stikstofbepalingen. Martin Hoentjen heeft zijn stal vol gezet met visbassins. Hij produceert kavi...

www.volkskrant.nl

If it's so easy then why are there so few beluga sturgeon left?

 

[Hawk256]

I gotta wonder though...those in the Ironman suits...how they managed to make the suits...they're pretty dang good and detailed.

I have to give them credit. They can do very well with limited resources and at least they are doing something. I don't mind helping people but I'm more apt to give something to someone that is actually trying.

 

[jstar]

If it's so easy then why are there so few beluga sturgeon left?

There was an interesting documentary: Overfishing (Caspian Sea). Habitat loss (see the eel with the dams). Climate change (see the cod in the warmer waters). And the worst might be pollution. There’s a big oil industry and offshore oil fields. They also showed that via the Volga there’s a huge dumping of untreated sewage and industrial waste taking place.

There are some sturgeon farms in the BENELUX now, they produce like 15.000 kilo in total and it seems not so difficult to breed them. Now it does take 7 to 15 years for a sturgeon to be 'harvestable'. But is the taste on par?

 

[Helpful Herbert]

It's funny how something becomes delicious and high status as soon as it becomes rare and expensive.
Before I came to Indonesia I never really had any opinions on pork one way or the other, but now because it is so expensive, high status and rare to find here, it has become the most delicious food there is, and I order it wherever I can find it. Whereas beef is just common and boring.

 

[Bob]

It's funny how something becomes delicious and high status as soon as it becomes rare and expensive.
Before I came to Indonesia I never really had any opinions on pork one way or the other, but now because it is so expensive, high status and rare to find here, it has become the most delicious food there is, and I order it wherever I can find it. Whereas beef is just common and boring.

That's the first time I've ever heard pork called high status.

 

[snpark]

And expensive? Pork is cheap here. Bizarrely it's frigging expensive in Dubai though. But Bali it's cheap.
But TURKEY?! Off the scale.
Even Lamb is more expensive than steak and lobster in JakVegas

Markette has a promo 200g crispy pork belly with baby roast potato, salad and gravy. Only 119rb.
AND it comes with a free pork pizza. Combo special on Grab

 

[Wisnu]

There was an interesting documentary: Overfishing (Caspian Sea). Habitat loss (see the eel with the dams). Climate change (see the cod in the warmer waters). And the worst might be pollution. There’s a big oil industry and offshore oil fields. They also showed that via the Volga there’s a huge dumping of untreated sewage and industrial waste taking place.

There are some sturgeon farms in the BENELUX now, they produce like 15.000 kilo in total and it seems not so difficult to breed them. Now it does take 7 to 15 years for a sturgeon to be 'harvestable'. But is the taste on par?

When we lived in KZ, had a chance to visit beluga and sturgeon farm on ural rivel. The trip include caviar tasting. Dont like it; one of the most terrible thing I've to swallow. Not again, even for free. Nasi padang or ketoprak is far better.

 

[Bob]

When we lived in KZ, had a chance to visit beluga and sturgeon farm on ural rivel. The trip include caviar tasting. Dont like it; one of the most terrible thing I've to swallow. Not again, even for free. Nasi padang or ketoprak is far better.

Compared to other of what passes for Russian food it's not bad.

 

[Hawk256]

It's funny how something becomes delicious and high status as soon as it becomes rare and expensive.
Before I came to Indonesia I never really had any opinions on pork one way or the other, but now because it is so expensive, high status and rare to find here, it has become the most delicious food there is, and I order it wherever I can find it. Whereas beef is just common and boring.

Lobster is similar in the US. Used to be the cockroach of the sea and even prisoners didn't want it.

 

[Bad_azz]

There was an interesting documentary: Overfishing (Caspian Sea). Habitat loss (see the eel with the dams). Climate change (see the cod in the warmer waters). And the worst might be pollution. There’s a big oil industry and offshore oil fields. They also showed that via the Volga there’s a huge dumping of untreated sewage and industrial waste taking place.

There are some sturgeon farms in the BENELUX now, they produce like 15.000 kilo in total and it seems not so difficult to breed them. Now it does take 7 to 15 years for a sturgeon to be 'harvestable'. But is the taste on par?

I remember writing a paper on cod. Fascinating fish & fascinating industry around it.
I know, I know, I shall retire back to my lurking before you all die of excitement.

 

[snpark]

Which brings us to the infamous Nobu "black cod"
Which is actually Sablefish
But for marketing purposes they renamed it Black cod
And trebled it's price and sold it in Nobu