...But is it boltered, or weltered?
Jan. 21st, 2013 12:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
desperanceMy kitchen looks like I've been reacquainting myself with my knives, by means of a frenzy of incompetent butchery that's left splashes of blood absolutely everywhere, myself not excluded.
This is not in fact the case.
I made ricotta hotcakes for lunch, with bacon and appples fried in cinnamon butter. Only there was some of the mixture left, so we thought we'd have a second round with berry compote.
I have in fact written an entire blog post about the differences between British and American preserving habits. One of those is the two-part lid system that is standard over here, where there's a separate ring that screws down over the flat seal of the lid.
Um, guys? How are you supposed to get that flat sealed lid off, given that there's no way to grip it, because the twisty part is separate? Me, I went at it with a tea-knife; and I didn't think I was gonna be able to shift it at all, until suddenly of course off it came. With something of an eruption of blood-red berry compote, all over everything.
I may have to amend my post, to add yet one more reason why I favour the British system. In the meantime, I must go and clean. Everything. But seriously: is there a technique to breaking that seal, or does everybody just grit their teeth and stand over the sink and ply a knife and hope?
This is not in fact the case.
I made ricotta hotcakes for lunch, with bacon and appples fried in cinnamon butter. Only there was some of the mixture left, so we thought we'd have a second round with berry compote.
I have in fact written an entire blog post about the differences between British and American preserving habits. One of those is the two-part lid system that is standard over here, where there's a separate ring that screws down over the flat seal of the lid.
Um, guys? How are you supposed to get that flat sealed lid off, given that there's no way to grip it, because the twisty part is separate? Me, I went at it with a tea-knife; and I didn't think I was gonna be able to shift it at all, until suddenly of course off it came. With something of an eruption of blood-red berry compote, all over everything.
I may have to amend my post, to add yet one more reason why I favour the British system. In the meantime, I must go and clean. Everything. But seriously: is there a technique to breaking that seal, or does everybody just grit their teeth and stand over the sink and ply a knife and hope?