Certified Legendary Thread Covid, Life, UFOs, Food, & Wordle :(

[TheGreatGrundy]

I didn't want to say anything.

Nor me.

 

[TheGreatGrundy]

View attachment 868835
Thats a loaf. Tatin bakery, the best

Without the rug and the socks it's not yours.

 

[sr36]

On a slightly different tangent, (but no less important IMO).
Had a virtual dinner with a couple who support St Kilda tonight.
After a few drinks he reminded me we were due to play this weekend and suggested we play DFL, (thanks SEN).
You'll be pleased to know we won 19.19.133 to 13.13.91.
Still undefeated - Go Pies!!

Carlton must be tough to beat in virtual footy. They've been playing virtual footy for 15 years.

 

[TheGreatGrundy]

Nice work comrade!

I'd recommend Dark Rye from the Woodfrog bakery. It's so thick it needs to be cut very thinly (about 9mm) or it becomes too heavy and won't toast at all.

View attachment 868890

If you have a passion for bread this is their process:

"
At the Woodfrog we ferment our sourdoughs for 28 hours, resulting in a thin caramelised crust and open moist crumb.
Our wheat sourdough starter is 7 years old and began life as a mix of rye flour and water. This began to ferment and was gradually “fed” wheat flour until it stabilised. Today it is fed a mixture of wholewheat and white flour. It is refreshed or fed three times daily.
Our sourdoughs contain no commercial yeast, and the sourness of our breads will not overpower whatever ingredient is along for the ride. Technically there is no commercial yeast in our bread, but all sourdoughs will contain naturally occurring yeasts from the air as well as lactobacillus bacteria. The yeast makes carbon dioxide and alcohol, and the bacteria make carbon dioxide and acid, which gives sourdough its sour taste. Supermarket sourdoughs will often contain added yeast as well as souring agents like vinegar.
We also have a separate spelt starter for the spelt bread.

"

Barkly St St Kilda? The sourdough baguette I bought from there last week certainly let my teeth know that it meant business But I'll try the rye, though I imagine the crust is of a similar constitution. The thickness of the bread's crispness was the problem. Look, maybe I lacked calcium in my diet when younger, but as this is absolutely not the opportune time for dental reconstruction work, I am slightly wary of the Woodfrog's breads' outer surface. I can't imagine a stereotypical semi toothless magpie's fan comfortably scything through their crusts. No doubt you have a robust set of choppers along with an obvious love of bread, jathanas. Perhaps like the Gimp you are supporting the wrong team. However I'll give the rye a try.

 

[TheGreatGrundy]

With my limited expertise, so cruelly pointed out above by a board genius, the biggest issue with herd immunity in Australia is the massive numbers of infections needed to achieve it.

Just based on the info that is freely available to us, herd immunity generally requires 60% acquired immunity in the community. In Australia that translates to 15,000,000 infections. Given we have just over 6000 recorded cases we are miles off that goal and even on a 1% mortality that means 150,000 deaths to go with the infections and a completely overwhelmed medical system and total shut down for a very long period.

As TRS pointed out above we are also not certain how long immunity lasts but to be perfectly frank it would be a big surprise if long term significant protection didn’t come from the primary infection.

Our lucky position in dropping our numbers so significantly is we have bought time to make good decisions about controlling the disease numbers and controlled reopening. A effective vaccine to complete that senario is by so far the best option. That’s what we hang our hat on

Aquiring herd immunity via immunity require huge loss of life and interruption of our lifestyle way beyond what we have experienced so far. Whichever way this pans out I don’t see a senario where our lifestyle isn’t damaged for 18 months. There are only
less worse scenarios available. We have done the work to get a less worse.

If by 'damaged for 18 months' you mean we are imprisoned within our shores, that would totally exceed any restriction likely to be applied by any other country and unacceptable from every possible angle. Even half that time period would be excessive. If you are simply referring to the continuation in some watered down form of social distancing, that is acceptable. Self isolation has a limited life span. As does home schooling and working from home.

With the infection numbers low and falling and deaths fairly minimal, along with moves from overseas countries to open up, and the necessity to rejuvenate an economy that was flagging well before this crisis, Australia cannot afford to maintain current restrictions long term. Some behaviours will be retained in the 'new normal', but some of the old normal will have to be reinstated if we are to seek to maintain a reasonably comfortable lifestyle in a world in which we were already beginning to struggle to compete.

 

[sr36]

If by 'damaged for 18 months' you mean we are imprisoned within our shores, that would totally exceed any restriction likely to be applied by any other country and unacceptable from every possible angle. Even half that time period would be excessive. If you are simply referring to the continuation in some watered down form of social distancing, that is acceptable. Self isolation has a limited life span. As does home schooling and working from home.

With the infection numbers low and falling and deaths fairly minimal, along with moves from overseas countries to open up, and the necessity to rejuvenate an economy that was flagging well before this crisis, Australia cannot afford to maintain current restrictions long term. Some behaviours will be retained in the 'new normal', but some of the old normal will have to be reinstated if we are to seek to maintain a reasonably comfortable lifestyle in a world in which we were already beginning to struggle to compete.

Globally, when international travel does open up, expect 14 days quarantine at the beginning and another 14 days at the end and expect to be paying a shit load for airfares - only national carriers will survive this.

 

[jathanas]

Barkly St St Kilda? The sourdough baguette I bought from there last week certainly let my teeth know that it meant business But I'll try the rye, though I imagine the crust is of a similar constitution. The thickness of the bread's crispness was the problem. Look, maybe I lacked calcium in my diet when younger, but as this is absolutely not the opportune time for dental reconstruction work, I am slightly wary of the Woodfrog's breads' outer surface. I can't imagine a stereotypical semi toothless magpie's fan comfortably scything through their crusts. No doubt you have a robust set of choppers along with an obvious love of bread, jathanas. Perhaps like the Gimp you are supporting the wrong team. However I'll give the rye a try.

Yep that's the one, Barkly St!

The dark rye is similarly robust in the crust. The Soir, Honey Oat, Pumpkin Seed, or plain Sourdough will be more acceptable to you in that regard but no less delicious. Their scones and hot cross buns are also to die for.

 

[jathanas]

fu** not fair.

When I started going out again with my partner, he had lived in Prahran and I moved him in with me in Brighton. He would say, "I'm just going for some stuff at the bakery, be a while" and I was like...what the? And I didnt know about Woodfrog even though there was one in Brighton, but he had gotten hooked when they had their first one in Barkly Street St Kilda.

He brought some home and I was like, yeah, its bread. Oh fu** it is not bread. It makes you crave it in ways that I have only previously experienced with illicit narcotics. The Soir...the danish, the hot cross buns, the baguettes, the homemade hommus. It is one thing I miss like hell from Melbourne. When ever I go down to town, I bring back a stash. Been too long, I need to make an excuse for an essential family trip and stock up on the way back.

The Honey Oat, Pumpkin Seed, and the spelt scones deserve a mention. As an aside, I think we've covered off their entire product range.

One more thing I'll mention is that I consider it a crime against good bread to get the loaf sliced at the bakery. It reduces how long the loaf will stay fresh for and deprives one of the opportunity to slice the perfect thickness for every occasion.

 

[BringouttheGimp]

Have you watched his movie yet?

He was a f kn great re.

Watched it twice. Great doco.

How he's still alive after all of that.. blessed.

 

[sideswipe]

The Honey Oat, Pumpkin Seed, and the spelt scones deserve a mention. As an aside, I think we've covered off their entire product range.

One more thing I'll mention is that I consider it a crime against good bread to get the loaf sliced at the bakery. It reduces how long the loaf will stay fresh for and deprives one of the opportunity to slice the perfect thickness for every occasion.

Not if you live with people who are slicically-challenged. Then the crime against good bread becomes the sacrificial slice to bring the loaf back to plane.

And there is a place in the world for cheap white bread. It is the only thing to pair with pulled pork bbq.


Sent from my iPhone using BigFooty.com

 

[BringouttheGimp]

I really don't understand what all this bread is good for.. Sunblest is more flexible.
You can toast it.. you can make a sandwich with it.. I'm looking at GCs bread.. and what's it good for? Can't toast it.. turns to fiberglass.. you can't make a sandwich with it cause it's too concentrated and filling.. the only thing it's good for.. break off a piece here and there with a bit of feta.

I've eaten in some of the best restaraunts all over the world.. the last thing I wanna do is go nuts on bread.. then look at platter of beautiful meat and seafood.. seriously.. how many of us hold off on eating bread at a taverna.. bread is bullshit re.

 

[Vicky Park]

Not if you live with people who are slicically-challenged. Then the crime against good bread becomes the sacrificial slice to bring the loaf back to plane.

I feel your pain. You’re referring to people who slice the loaf on an angle - can’t cut it straight, right? What is wrong with those people. I live with one.

 

[BringouttheGimp]

BF Cooking Ladder

Gimp
Jahanas
VP
GC
Soups
Maggie5
SR

We'll see how JB handles the pressure taday.. gl bud.

 

[jathanas]

I really don't understand what all this bread is good for.. Sunblest is more flexible.
You can toast it.. you can make a sandwich with it.. I'm looking at GCs bread.. and what's it good for? Can't toast it.. turns to fiberglass.. you can't make a sandwich with it cause it's too concentrated and filling.. the only thing it's good for.. break off a piece here and there with a bit of feta.

I've eaten in some of the best restaraunts all over the world.. the last thing I wanna do is go nuts on bread.. then look at platter of beautiful meat and seafood.. seriously.. how many of us hold off on eating bread at a taverna.. bread is bullshit re.

Gimpy that sacriligious statement brought shame and disgrace to your village. So many of our ancestors just turned in their grave.

If you haven't made a tuna-tarama-red onion sandwich on quality sourdough - you've missed one of life's great pleasures.

The perfect Greek salad, a great casserole, nice fresh home made dips... all deserve a great bread. Bread is life.

Sunblest... Ti les re???

 

[BringouttheGimp]

Gimpy that sacriligious statement brought shame and disgrace to your village. So many of our ancestors just turned in their grave.

If you haven't made a tuna-tarama-red onion sandwich on quality sourdough - you've missed one of life's great pleasures.

The perfect Greek salad, a great casserole, nice fresh home made dips... all deserve a great bread. Bread is life.

Sunblest... Ti les re???

I rarely eat bread with any meal.

 

[jathanas]

My better half also suffers from an inability to cut straight. It happens a lot and it kills a little part of me everytime it does.

We buy both proper bread and the convenient stuff to preserve our sanity and relationship.

Cheap white bread with pulled pork works very well, but you could always opt to pay quadruple for "brioche buns".

Not if you live with people who are slicically-challenged. Then the crime against good bread becomes the sacrificial slice to bring the loaf back to plane.

And there is a place in the world for cheap white bread. It is the only thing to pair with pulled pork bbq.


Sent from my iPhone using BigFooty.com

I feel your pain. You’re referring to people who slice the loaf on an angle - can’t cut it straight, right? What is wrong with those people. I live with one.

 

[jathanas]

I rarely eat bread with any meal.

Yeah same Gimpy, we eat much less bread than we did in the past.

When we do it's either bread we've baked ourselves or a good loaf from the local Woodfrog bakery. Can't remember the last time I ate sliced bread.

 

[sideswipe]

My better half also suffers from an inability to cut straight. It happens a lot and it kills a little part of me everytime it does.

We buy both proper bread and the convenient stuff to preserve our sanity and relationships.

Cheap white bread with pulled pork works very well, but you could always opt to pay quadruple for "brioche buns".

No no no. This newish trend of coupling brioche with anything savoury is definitely a crime.


Sent from my iPhone using BigFooty.com

 

[jathanas]

No no no. This newish trend of coupling brioche with anything savoury is definitely a crime.


Sent from my iPhone using BigFooty.com

I meant it tongue-in-cheek mate.

I'm not a huge fan of sugary breads (unless we are talking tsoureki and I wouldn't eat it with savoury food).

 

[BringouttheGimp]

Yeah same Gimpy, we eat much less bread than we did in the past.

When we do it's either bread we've baked ourselves or a good loaf from the local Woodfrog bakery. Can't remember the last time I ate sliced bread.

That tradition of having bread on the table at all times.. well that's gone.

Even Greek Easter.. numbers going to church has dropped. I could show you a photo of my dad leading a parade of 1000 people.. these days.. ksehaseto. Meeting after 12 midnight for skotakia and shit like that.. not anymore re.

 

[Vicky Park]

No no no. This newish trend of coupling brioche with anything savoury is definitely a crime.


Sent from my iPhone using BigFooty.com

Many many many likes. I hate brioche! At some point in the 2000s, posh hamburger joints (you know who you are) stopped using soft white Aussie buns in favour of those yellowy sticky sweet things from France. WTAF.

 

[sideswipe]

I meant it tongue-in-cheek mate.

I'm not a huge fan of sugary breads (unless we are talking tsoureki and I wouldn't eat it with savoury food).

I just can’t get over this trend. Brioche buns with burgers. Why? Why?


Sent from my iPhone using BigFooty.com

 

[jathanas]

I just can’t get over this trend. Brioche buns with burgers. Why? Why?


Sent from my iPhone using BigFooty.com

I know.

Cooking shows like Masterchef have a lot to answer for.

All these inspired types would refer to peanut butter as a "nut puree", would call jam a "berry reduction", and would make a burger with something that's only 1 step removed from a croissant.

 

[sr36]

BF Cooking Ladder

Gimp
Jahanas
VP
GC
Soups
Maggie5
SR

We'll see how JB handles the pressure taday.. gl bud.

Thanks for making me breakfast Gimp, but I'm still hungry.

 

[sideswipe]

I know.

Cooking shows like Masterchef have a lot to answer for.

All these inspired types would refer to peanut butter as a "nut puree", would call jam a "berry reduction", and would make a burger with something that's only 1 step removed from a croissant.

And constantly calling meat “protein”!


Sent from my iPhone using BigFooty.com