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riskllama wrote:Koolbak wins this thread.
The mrs is there working - she's trying to help expand a local pharma company so that they can make and distribute their own medicines rather than import from the big guys. It was supposed to be six-month contract to begin with, but was extended by a few months.KoolBak wrote:Just read this....you should publish a book on this Jonesey ;o) Very interesting.
First....WHY is Mrs. tC here? Work? Humanitarian? And I don't think your monkey is a bad one....just mischievous...wanna compare shit life throws at ya privately?And you could be the poor children playing in the poop and garbage.....
Also....you love pickled onions and miss them? Dude.....I did at least 100 jars of pickled goods last year, incluing onions. You can do them yourself, to your taste, in no time at all for far cheaper and more tasty, than I bet you could buy them....let me know if you'd like tried and true, very simple recipes.
Also....only other time I've EVER heard "house-proud" was in that great old song by Madness![]()
I spent two weeks in St. Thomas once....beyond the 3 block radius around where cruise ships land, the joint was all abject poverty where people would damn near kill for a shower...homes were the shanties built from garbage, no electricity, no plumbing.....was a real eye opener to a simple Oregonian. Doesn't sound like it has anything on this place though...
Lastly...found this pic that brought your excellent descriptions to life (thank you for a pleasant, interesting post in this political nightmare of a forum my friend ;o)
Not particularly, but I guess that the editing process for me involves adjusting sentence length, word order, and a number of other things which to some extent imprint my personality on the text.Symmetry wrote:That's interesting- your writing style kind of sounds similar to your father's in your accounts so far. Was that concious?
It was interesting after reading your fantasy writing- you have a great ear in your writing in both cases, but the narrative voice was kinda different. It made me wonder if it was related to working on your dad's experiences in foreign lands, if you like.jonesthecurl wrote:Not particularly, but I guess that the editing process for me involves adjusting sentence length, word order, and a number of other things which to some extent imprint my personality on the text.Symmetry wrote:That's interesting- your writing style kind of sounds similar to your father's in your accounts so far. Was that concious?
Many years ago, Steve Jackson (of SJG, not the British one) reviewed Black Mole, my games magazine, and he said something along the lines of "either this guy has attracted some really good authors, or he truly does edit." It was both, I think.
No, mate, look a few posts back for my reply. Who could ignore koolbak?KoolBak wrote:I must be on his ignore list
riskllama wrote:Koolbak wins this thread.
I shall. Haven't had regular access to a decent kitchen for some while though. One back I Cali I'll look out for the right-sized onions and try again. They're seasonal, and the nearest to what I used to know as "Pickling onions" are "Boiling onions". From time to time I do make Indian-style pickled onions, which are just red onions marinated in a spice and vinegar mix for a day or two.KoolBak wrote:My bad ;o)
Weird you got mold.....as the ph of onion is around 3, there's no chance of botulism if pickled properly (botch dies under 4.6 and with say 75% onion and 25% brine at my ratio, it should be a blended ph of 3.7 or so...)...never had mold though.
I like the baby onions for looks but have used regular old white, yellow and sweet Walla Walla onions too. I just use a ratio of 5 : 2 : .3 of water, vinegar and pickling salt....maybe a pinch of sugar (for example, if doing a batch of say 3 pint jars, use a 1/4 cup measurer and do 5 of water, 2 of vinegar and 1/3 of it salt). I always add 1/4 t per pint of Citric Acid too when I don't pressure cook product, just to be safe. Have used plain old white vinegar (my preference) as well as Red Wine Vinegar and Apple Cider Vinegar....takes very little time, only cooking is dissolving the salt in the brine and cheap....try it again ;o)
riskllama wrote:Koolbak wins this thread.