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Reviews (3)
20 Jul, 2017
Efficient tool
Compact and easy to store, the blade opens out and clips in place in a moment. The blade is razor sharp, and lasts well on soft-woods.
With it being small, you'd think it was for small jobs only. However having used on of these years ago, to cut down a modest sized Ash tree, can testify how efficient it is ... and with a super-sharp blade, it folds safely reducing the chance of accidents.
The other thing I like, is that you can buy spare blades. However, they are the biggest percentage of a completely new saw. So you'd need to weigh it up ...
07 Dec, 2016
Great album
One of the best of Grace Jones's albums, from her heyday ... Driving beats, insistent rhythms, with Grace's strident voice linking it into something cohesive. But doesn't stray too far from the quirkiness you'd expect from Ms Jones. After letting my original vinyl pressing go, to someone in the family, who is discovering 'bright' quality for which it's capable, expected to miss some of the subtlety listening to the same music on CD. Perhaps it's my ageing audio perceptions, but couldn't tell the difference ... with the Missus out shopping, turned the volume up ... and drifted back to Studio 54 in New York
28 Jun, 2017
Good alternative to buying Annato seeds
1 of 1 found this helpful Was trying for some time to make Conchita Pibil, but having difficulty sourcing Annato seeds in a modest quantity, here in the UK. While I found suppliers, it was not really cost effective, once the additional postage and packing was accounted for ...
So decided to try Achiote paste, which is essentially the spice blend for this dish ... while not having anything to compare it against, it seemed to be fresh and had a good and soft consistency ready to mix with the fruit juices.
In making the marinade, kept it simple by 'whizzing' half a packet in with a good slug of orange, grapefruit and lime juices. As recommended handled the resultant liquid with care, using rubber gloves ... and ensuring it didn't splash onto absorbent surfaces (annato is well used yellow food colouring in the processed food industry).
The recipe called for an overnight marinade, but was convenient to leave it double that for two days, so the pork had plenty of time to tenderise and soak up the flavours.
Again cooking was kept simple and gave it 8/9 hours on 125° C and kept it covered. The last couple of hours, had to add a little more marinade to ensure it didn't char the edges to much. Last job was to 'pull' the meat to shreds and added a modest measure more of the marinade. I did notice the marinade was quite 'gritty', but guessed this was the rough grind of spices (coriander, cumin, annato etc ...).
The remaining marinade was made into a thicker sauce, after sauteing onion, pepper, chilli, garlic and sugar (to balance the bitterness). With reduction and the bulk of other ingredients, the grittiness of the marinade disappeared
Overall, the dish was a success and interesting alternative to normal 'pulled-pork'. The Achiote paste, is easy and convenient and would recommend it, as a simpler alternative, to buying annato seeds to make your own spice blend. The flavour is interesting, but relatively mild, when compared to Asian spiced dishes. The most notable flavour, comes from the bitterness of the juices and is quite pleasant ... although the sweet, spicy sauce I made, seemed to provide better balance, when the dish was served (in wraps, with salad). NB: I didn't add any salt to the marinade, but the sauce seemed to have a better flavour, after a small addition ...
In using half of the pack, decided to put the remainder in the fridge. Hoping it stays fresh for a few weeks, enabling me to make the dish again ...