MeanElevator @ MeanElevator @aussie.zone

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2 yr. ago

I have one fairly close to home but haven't gone yet.

It's seems like it's either amazing or basic, with little in between.

Went from shorts and t-shirt to trackies and hoodie, without the usual shorts+hoodie combo.

Turned the heating on very early this year.

I think arse hands are far worse, but valid point.

100% agree with autum.

It was too warm and then straight to winter.

No chance to enjoy the coolness for a proper amount of time.

You'll most likely be fine. Just don't think how many people handled them before consumption.

Definitely not a savage.

The body is sore l and the brain is done for the week.

Yet, I continue.

My plans of working next to the fireplace got nixed.

Due to unforseen circumstances I'm in a local office (that I can drive to) and two managers owe me huge favours.

At least it's warm here.

Interestingly enough, I can still see the comment on that site

I'm all for political discourse, but keep it local (Dictator Dan anyone? anyone?) 😜

Bit of that going around.

Seems like you are coming down with something. Better take care of it quickly.

Surely you can petition for an office day when the weather is shit?

I've done that in the past with some verbal bullshit.

I'll be working from home Wednesday next to the fireplace.

He's avoided watching me, but knows enough.

So far he's loving it.

Same. My son just started playing, I gave him a hint on what to do when he gets there.

Who's ending did you choose?

Onya

For the Korean one.

Equal part water, sugar and vinegar. I used boiled water to disolve the sugar and stir through. Added a bit of salt (didn't measure that part) and poured it over the cubed daikon in a jar.

Left in fridge overnight and it was beautiful.

You can probably mess around with other spices, but that's all I did.

The Viet one was this https://www.recipetineats.com/vietnamese-pickled-carrots-daikon/#recipe

Bought too much daikon recently and ended up making two types of quick pickled radish.

Korean style and Vietnamese style. Seems that the main difference was the use of white vinegar in the Korean one and Rice wine vinegar in the Viet one.

Perhaps we used crappy rice vinegar, but the Viet style turned out pretty bad.

The Korean ones were absolutely fantastic and will be doing it over and over again.

Hey now, let's not get ahead of ourselves here.......

I feel like today is going to be a good day.

Better not prove me wrong world!! I'll fucking get ya if you do.