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“Honor thy error as a hidden intention.”

Sounds plausible. I sometimes make glass capillaries in a similar way for injecting very small amounts into very small spaces.

I’ve never used anything apart from stainless steel - vibratome and crytome. I’m not really a histology guy though.

I know ceramic blades touted as being the next big thing in histology as they stay sharper for longer so you replace them less but I don't think they took off really. Plus it makes more sense when you're cutting things to be a few microns thick than your chicken fillet for a curry.

Hey, we made arancini yesterday. Baby friendly ones though, just mozzarella, rice and breadcrumbs. Lovely though with a bit of seasoning.

No thanks. I now know that tofu is completely unnecessary in my diet.

I'm with you. I've had tofu once that I felt it was actually worth including in a dish (thin squares covered in sesame seeds and fried), otherwise it's just a bland weirdly textured non-entity for me. The other looks great though, big fan of chickpeas in a curry.

I didn't think anyone still did unless they were in an airport or something.

@pete obviously runs that site too as it won't let you read with an adblocker on.

Yeah, I was only talking about that when we had the families up this weekend. I think it would work.

Definitely for outdoor use, there's a lot of smoke (while the fire is establishing itself) and a lot of heat coming off it when it's going. I bought a bag of kiln dried logs in Woodies and have gotten two goes out of it so far, reckon there's one more cook left in the bag. Ours is a metal oven...

Got a wood fired pizza oven. It's a brave new world.

@7 - No tomorrow Irish firms among the 3,000 exhibitors at CES

All very cool.

Any particular reason?

Wait, what?

Coriander is a wonder herb. Do not besmirch its good name.

A couple of PhD students in my place got these a while ago. I think their appraisal was "grand but salty". Looked vile.

Tonight, potatoe chips in merguez spices (paprika, cumin, coriander, etc.) and chicken strips in a herby polenta crust (home made goujons essentially). Simple but delicious.