Please wait...
I saw some wild turkeys roaming the yard of my temporary home a couple of days ago.
And three deer.
No partidges in a pear tree, though.
Third-floor sprinkler decided to explosively orgazasm its water, which travelled all the way down to my floor. There wasn't a fire, fortunately, but almost the whole condominium has to be rebuilt inside.
The association's insurance pays for rebuilding the unit at least to the point it was when the builder delivered it.
My insurance pays for my belongings and any upgrades to the unit.
My condo didn't have a lot of upgrades, but my insurance paid for all my furniture, cloths, computers, etc.
Overall, I am likely to gain a bit from this. It's a terrible experience, and I really want to move back home, but in the long run, I'll likely come out ahead for it.
Just getting rid of a lot of stuff ... a kind of purging of rubbish that I'd been hanging onto for entirely too long... that is worthwhile.
A friend of my sister went through something similar recently, lived on the bottom floor, a pipe burst on the second floor. The water wicked up the walls and furniture. He lost almost everything.
Wow, it's good you can look at the positive side at least. That is a challenge to have to go through that. How temporary is your temporary home?
I live in a cardboard box at the moment, so pretty temporary.
(jk)
We don't really know when they will be done, but we were given a very rough estimate from 2 to 4 months, of which almost 2 have passed.
Asians tend to be lactose intolerant, but I'm not. So that didn't stop me from dipping chunks of swiss cheese into wasabi+soysauce left over from my sushi lunch.
It turns out that's actually a popular potato chip flavor in Canada.
For a while, we had everything with Wasabi flavor added. Crisps, nuts, whatnot. I am happy that it is over.
My favorite korean sushi lady returned to her homeland, since than, I haven't eaten sushi. At least not any good one that I remember.
Speaking of Korea: https://www.nytimes.com/2015/10/16/t-magazine/jeong-kwan-the-philosopher-chef.html
This article just recently appeared in a german translation in a magazine, including all those pictures. Took over a year, but was an interesting read.
So let's talk about hot sauce. What are your favorites?
Some of my all-time favorites are Tapatio and Louisiana. I usually keep a couple of different bottles around. IGlet is obsessed with all things chipotle, so we usually have a bottle or two of Cholua chipotle sauce around.
Traditionally I have turned my nose up at Tabasco, writing it off as simplistic and one-note, but after seeing a video showing how it's made [https://youtu.be/FsSd6mNDbNs], I gained a bit more appreciation for it, and over the last week or so I've had a bit of a love affair with Tabasco sauce.
I just discovered today that peanut butter and Tabasco are a fabulous combination.
It turns out that's actually a popular potato chip flavor in Canada.
I am not sure what Cholua but I like Cholula. (I am only pointing that out because you pointed out that I spelled Humane society wrong)
Frank's Red Hot sauce is always around. I can't eat hot food like I did at one time.... oh well.
Peppers, vinegar, salt, it is all you need. If it contains one of those gum or some thickening agent it is crap.
Franks is pretty good. It has flavor, which I like in a hot sauce. I'm not as interested in the heat.
When I was a really poor student, I lived on toast with peanut butter and srirocha sauce (the one with the red top). Kinda delicious, until your mouth get sore from the friction and acid.
In general, I despise all hot sauces. I hate the vinegar note all of them seem to share. That is why I do not like tabasco either. My wife loves that stuff for the very same reason: vinegar.
I prefer to spice things up with freshly cut or grinded chillies. In general, I am a Habanero fan, especially Habanero Chocolate ones. They look like dog testicles.
But the taste is rather intensive, so you can not use it for every dish.
We have a guy who runs his own hot sauce business a few villages away, he has some non-vinegar based sauces which are ok, but I could live without them.
Cooking some garlic and crushed red pepper together in olive oil is a great way to start a lot of different dishes. It gives a wonderful background burn without being in-your-face hot.
Yep, I have that, too. I bought some turkish variety and the flakes are really spicy. They add almost no taste, which is good at times. And no fluid, yes.
I once bought a bottle of Jolokia Nightmare Hot Sauce (https://www.amazon.de/Pepper-King-Jolokia-Nightmare-Sauce/dp/B003VHBMJM), this Pepper King guy lives a few villages away from us. Sadly, the taste is awful, but that does hardly matter, because the stuff is so strong, I put one drop in a small can of baked beans or half a liter of soup. Two drops when I try to scare away a cold. I guess a tea spoon full could kill anything smaller than an average pig.