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Archive for July, 2018

27 July
Comments Off on How to make sauerkraut

How to make sauerkraut

Sauerkraut with heirloom carrots: A crucial first step is to source quality, organic produce thriving with good bacteria. Photo: James Boddington After you have removed the outer tough and dirty leaves of the cabbage, cut it into quarters, remove the core then slice into fine slivers. Photo: James Boddington
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Rinse the carrots gently then cut them into thin strips. Photo: James Boddington

Alternatively, use a food processor or mandolin to get the cabbage and carrots sliced thinly. Photo: James Boddington

Mix the vegetables together using your (clean) hands. Photo: James Boddington

Add salt, spices and herbs to the mixed vegetables. Photo: James Boddington

Toss the vegetables, salt, herbs and spices together thoroughly using your hands. Photo: James Boddington

After the salted mix has rested for 10-20 minutes, pound it to release liquid from vegetables. Photo: James Boddington

Place mixture into a jar or crock and press down firmly as you go. Photo: James Boddington

After pressing down, the vegetables should be completely immersed in the liquid with no air bubbles. Photo: James Boddington

Place some cabbage leaves like a lid over top of the mixture; the vegetables should have no contact with the air. Photo: James Boddington

Use a weight to compress the leaves down onto the mixture and leave for 24 hours. Remove weight then screw on lid (if using a jar, left). Leave at room temperature 36-48 hours then refrigerate. Photo: James Boddington

Arabella Forge’s step-by-step guide to making sauerkraut. Photo: James Boddington

These bacteria are essential to intestinal health; they make nutrients in food more easily available and make the food easier to digest.

This story Administrator ready to work first appeared on Nanjing Night Net.

27 July
Comments Off on The tricky part of AirBnB

The tricky part of AirBnB

There are plenty of ways you could describe Alex, but I’m going to go with “interesting”.
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At least, that’s how his profile made him sound.

Alex was a Beatles fan, you could tell by the Fab Four poster pasted on his kitchen wall. Oh, and the fact that the headline on his Airbnb entry was: “I love the Beatles!”

He was also a keen musician if the guitar in one of the photos and the speaker system in another were anything to go by.

Like I said, interesting. His apartment sounded interesting, too. Most people lead the little description of their place with something about the area of town it’s in or the number of bedrooms it has. Alex’s was a simple one-liner: “Funky in a good way.”

That got me over the line. Well, that and I had few other choices.

I was heading to the Swedish port town of Gothenburg, by all accounts a funky place in its own right, full of record stores and hip cafes.

It wasn’t, however, cheap. Nowhere in Sweden is cheap. The most basic hotel can set you back €100 ($127). So for Gothenburg I’d decided to think outside the box.

See, you don’t have to stay in hostels or hotels when you travel any more. You can go for something cheaper and homier.

Some people opt for couch surfing, dossing on the sofas of generous fellow travellers for the cost of providing interesting conversation. Others use websites such as Airbnb, hiring people’s spare rooms and/or entire apartments or houses around the world. I’d done it plenty of times. I’d already stayed in a top-floor flat in Berlin, in a two-bedder in Seville, in a lovely room in Amsterdam and what was basically a penthouse suite in Barcelona. All had worked out spectacularly – they’d been exactly like the photos on the website and had cost less than a pokey hotel room.

So I was confident in Alex, even though his Airbnb entry was on the quirkier side. According to Alex, I’d have access to the “adventure room” during my stay. I’d be surrounded by “vintage furniture”.

I’d be staying in “an area quickly becoming a haven for Gothenburg’s young, emerging artists”.

And – here’s the clincher – Alex promised I could “SLEEP IN AS LONG AS YOU WANT!”

He added: “Unlike every hotel in the civilised world, we will not wake you up.” Awesome. Also, unlike every hotel in Gothenburg, he was going to charge only €44 a night for me to sleep in his spare room, cook in his kitchen and relax in his adventure room. So I paid my money and signed up.

The arrival is always the trickiest part of an Airbnb stay. Given it’s not a hotel, there’s no 24-hour reception, so an appointment has to be made with the probably-non-English-speaking owner to collect keys and be shown around. This was going to prove a particular problem in Alex’s case, because he was on holiday in the US and had been for the past three months.

Fortunately, one of his previous tenants was still in Gothenburg and still had her key, so she’d be able to do the handover. I met Stephanie on a typically cold, grey Gothenburg afternoon, a light drizzle falling on our faces as we found each other near the central train station.

“How long are you staying with Alex?” Stephanie asked.

“Two nights.”

“Oh,” she said, looking slightly dubious. “That should be enough.”

We said our goodbyes and I jumped on the tram to Alex’s place, alighting in a fairly drab neighbourhood of uniform apartment blocks and quiet streets.

I had a feeling already that this area was becoming a haven for only one of Gothenburg’s young, emerging artists: Alex.

Around a corner and across a small clearing I found the door I was looking for, although as Alex hadn’t specified his apartment number I had to try the key in a few different doors before I found the right one.

I swung it open and discovered that Alex’s place was, as promised, funky. Although not in a good way. More in a dirty, hasn’t-been-aired-since-Stephanie-left way. The beds (or, rather, the mattresses on the floor) were slept in, the kitchen was messy and Alex was showing a real estate agent’s flair with his description of the furniture as “vintage”. I’d say “old”.

The “adventure room”, it turned out, was actually Alex’s bedroom, leading me to question what sort of adventure most of his guests got involved in. As Alex was on another continent, I’d sadly never find out.

Of course I’d paid my money by now, so for better or worse this would be my abode for the next two nights. I cleaned up the kitchen, ran the bed sheets through the wash and tried to enjoy myself as best I could.

On the bright side, I reasoned, with no one else living here, I really could sleep in as long as I wanted.

Have you ever used AirBnB, couch surfed, or otherwise stayed in a stranger’s home while travelling? What was your experience like? Post a comment below.

Join Ben Groundwater on a special 10-day cycling trip to historic Myanmar in November. For more details see smhshop南京夜网.au/adventureholidays.

[email protected]南京夜网

This story Administrator ready to work first appeared on Nanjing Night Net.

27 July
Comments Off on Samsung’s 5G will complement NBN, not replace it

Samsung’s 5G will complement NBN, not replace it

Super-fast wireless will never make fibre obsolete.
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Samsung has reportedly “witnessed” one-gigabit-per-second wireless download speeds over a distance of two kilometres in its 5G trials. In theory such speeds would let you download an entire movie in seconds, on par with the gigabit speeds which the NBN will eventually deliver. So it’s time to scrap Australia’s national broadband network and just go wireless, right? Wrong.

Samsung’s so-called 5G wireless technology is still in the test phase and is at least seven years away from commercial deployment. Even if you could roll out this technology today, you’re not going to get gigabit speeds in real world conditions. The laws of physics dictate that wireless bandwidth is a shared resource and congestion is the enemy. The more people using a wireless network at once, the slower their download speeds and upload speeds. Not to mention the fact that wireless technologies are prone to interference and black spots, unlike a strand of fibre running to your door.

Whether you’re an advocate of Labor’s fibre to the home NBN plan or the Coalition’s fibre to the node alternative, you have to face the fact that a wireless-only solution for all of Australia is impractical. Sorry, but the laws of physics transcend politics and are not open to ideological debate. The only way you’re going to achieve gigabit download speeds from Samsung’s 5G network is if you’re the only person using that wireless tower – which is very unlikely to happen in the city unless you’re the sole survivor of the zombie apocalypse.

To see wireless congestion at work, you only need to look at the demise of Australia’s crowded 3G networks – which crawl to a halt in the CBD during peak times. The move to 4G LTE may have offered a reprieve, but congestion will again take its toll as more Australians upgrade to 4G devices.

Scrapping the NBN and trying to replace it solely with citywide mobile broadband would be a recipe for disaster. To get decent speeds you’d need a wireless tower on every street corner and fibre backbone to link them anyway. The role of wireless networks is to complement the NBN and cater to mobile users, not to take the place of fixed-line connections and shoulder a city’s entire broadband load. Even if you’re only using Wi-Fi enabled gadgets at home or in the office, that Wi-Fi network is probably relying on a fixed-line broadband connection.

This story Administrator ready to work first appeared on Nanjing Night Net.

27 July
Comments Off on Family stunned as ‘inseparable’ restaurant owners found dead

Family stunned as ‘inseparable’ restaurant owners found dead

Found dead: Marc and Cher Thomson. Photo: SuppliedRestaurateurs Marc and Cher Thomson thrived on the challenge of running their French-style eatery in the competitive Sydney food scene. It was a challenge they had successfully tackled together for eight years.
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But in recent months that pressure looked to be taking its toll.

The pair put Bistro Lilly, located in the foyer of the city’s Observatory Tower, on the market and Mrs Thomson had not been seen inside its Kent Street premises since October.

Three weeks ago the “inseparable” couple were found dead in their exclusive William Street apartment block in Woolloomooloo. Police say there are no suspicious circumstances.

Their family, including three adult children, still do not know what prompted the couple to take their own lives.

Their departing message to their loved ones was that they were sorry but they just could not cope any more.

“We’re all just stunned,” Marc’s brother Jon Thomson said. “We are trying to comprehend what made them do it.”

Police were called to the couple’s apartment to check on the pair on the night of April 23. Once inside they found the bodies of Cher, 57, and Marc 51.

“They were both incredible people, they both had incredible drive.” Jon Thomson said.

“But clearly it seems to us, the pressure of the business, the unrelenting effort they put into a restaurant like that in the Sydney market took its toll.”

Mr Thomson had a long established history in the Sydney restaurant scene. His parents were involved in catering and after graduating from Sydney’s Scots College he cut his teeth working at the then Balmain restaurant The Ivy in the city’s inner-west.

At just 23, he started his own restaurant in the The Bayswater Hotel at Rushcutters Bay, in Sydney’s east, with Barry McDonald, who went on to found Fratelli Fresh.

He and wife Cher, a hairdresser who developed a love of food through Marc, then owned a gourmet deli in Ocean Street at Woollahra before the couple made a seachange, moving to Queensland, where Mr Thomson started worked in the financial services industry. They returned to Sydney and then opened Bistro Lily in 2005.

“Marc did the accounts, ran the staff. They had the same chef for five years who is absolutely beside himself,” Jon Thomson said. “He ran the whole place, he was the front of house and the spirit of the place.”

Restaurant consultant, Toni Clarke, from RT Hospitality Solutions, said now was a particularly tough time for the industry in Sydney, even those that were well established.

“There’s a lot of pressure on a lot of restaurants at the moment. Unrealistic rent; the bureaucracy that you go through in terms of councils and council regulations,” Ms Clarke said. “It’s a highly competitive market.”

The couple, who were described as being “absolutely inseparable”  and “so into each other” were farewelled at a memorial service at Vaucluse House last Thursday.

“It’s a rollercoaster,” Jon Thomson said. “You go from total despair and anguish to being angry. You just can’t fathom why they didn’t come and have a talk with you.”

Bistro Lilly has not re-opened and its immediate future is in doubt with the neither of the Thomsons having left a will.

* Support is available for anyone who may be distressed by calling Lifeline 131 114, Mensline 1300 789 978, Kids Helpline 1800 551 800.

This story Administrator ready to work first appeared on Nanjing Night Net.

27 July
Comments Off on Under-fire trainer already in hot water

Under-fire trainer already in hot water

Sprung: one of two men charged under new race-fixing rules at the weekend also had his harness training licence revoked in March.Robert Clement, one of two men charged under the new race-fixing laws at the weekend over the alleged drenching of Tamworth Cup winner Prussian Secret, had his harness racing training licence revoked in March.
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Harness Racing NSW board took the step of taking Clement’s trainers’ licence off him after he mistakenly confused Final Count and the better-performed Banyula Fella at a non-TAB meeting in Narrabri on March 9.

Final Count was disqualified after it was found Banyula Fella had won the race at Narrabri. Clement was fined $3000 for the mix-up but the HRNSW board took further action.

“He was training under a six-month conditional licence after a disqualification [which had been four months] for presenting New Year’s Day to race with an elevated TCO2 at Tamworth [in January 2012] and the board decided to take that licence from him when it reviewed it on March 26,” HRNSW chairman of stewards Reid Sanders said.

An elevated TCO2 can be the result of raceday drenching.

Clement was caught in the Police Strike Force Trentbridge raids related to Prussian Secret on Sunday. The taskforce had been working on the case since receiving information in February and swooped on Sunday, turning the float carrying the Cody Morgan-trained Prussian Secret around on the way to the Gunnedah Cup.

Clement was at a rodeo in Scone on Sunday and there is no suggestion he had anything to do with Prussian Secret on that day.

However, police raided his Bendemeer as part of the operation on Sunday and charged him in relation to the alleged drenching of Prussian Secret before the Tamworth Cup.

He was charged with engaging in conduct that corrupts betting outcome of event, facilitate conduct that corrupts betting outcome of event, and possession of unauthorised firearm and possession of unregistered firearm found in the police search of his property on Sunday.

Prussian Secret’s trainer Morgan was arrested at his Attunga property and charged on Sunday after Racing NSW stewards and police worked in concert on the raid.

Prussian Secret was scratched from the Gunnedah Cup as there were suspicions he had been drenched before leaving for the racetrack.

Morgan was charged with facilitate conduct that corrupts betting outcome of event, engage in conduct that corrupts outcome of event and use corrupt conduct information to bet on event in relation to Prussian Secret’s Tamworth Cup win on April 28.

“We had information and had to act in the public interest” Detective Inspector Wayne Walpole said. “We worked in conjunction with Racing NSW stewards and vets.”

Both Morgan and Clement were granted bail to appear in Tamworth Local Court on May 27 on conditions that they do not attend race meetings, are prohibited from attending racecourses and do not train racehorses.

Racing NSW stewards are waiting for the Prussian Secret’s swabs to comeback from the Tamworth Cup and took samples from the eight-year-old on Sunday.

Meanwhile, Racing NSW chief steward Ray Murrihy said the investigation into the two sources Eddie Hayson provided to stewards during Monday’s inquiry would continue.

He would not comment on the identity of the sources and said no decision has been whether two names would be given to Gai Waterhouse after a a request from her legal team.

“We are continuing to look at that information,” Murrihy said.

This story Administrator ready to work first appeared on Nanjing Night Net.

27 July
Comments Off on Cut your heating bills

Cut your heating bills

It was good while it lasted – all that warm weather.
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But now that the night-time temperatures in most parts of Australia are starting to slip into something a little less comfortable – single digits – it’s time to get ready for winter.

Here are six tips for keeping warm and toasty during the cooler months.

1. Cut backWhile shady plants near to windows offer fantastic protection in summer, especially on the northern and western faces of your property, they’re not so great for winter.

To maximise the sun getting into your windows on the east, north and west, consider pruning back any plants that block sunlight.

Thinning foliage on the southern side won’t allow in any extra sun but it could help to increase light levels in darker rooms.

2. Hello sunshine

How many times do you drive past homes on sunny winters days and see them all closed up? Plenty, I bet!

It sounds basic, but remembering to open up blinds and curtains on northern windows on sunnier winter days really can help to warm up your home.

If you’ve got west-facing windows now is the time to love them and unshackle them from heavy coverings on sunny afternoons when all that western sun will actually be welcome.

3. All dressed up

Single pane windows are fantastic conductors of heat and, left uncovered at night, spend the evening transferring your home’s warmth out into the cool air – which is not so fantastic.

Whether it’s with thick curtains with pelmets overhead that stop the air circulating, or more minamalist honeycomb blinds, you’ll need to dress your windows for winter.

Pelmets aren’t exactly all the rage these days and honeycomb blinds can look a little too “office”, so a good option could be a honeycomb or a thick, snug-fitting roman blind layered with a softer-looking curtain.

4. Fans work in winter, too

Many people think ceiling fans are just for hot weather, but most are great for winter, too. (That is, if they have a winter switch.)

Putting them in winter mode makes them run backwards. Set them on their lowest speed and they will direct the warm air from across the ceilings, and down the walls.

This will help you – surprisingly – to feel a couple of degrees warmer and can also help to combat condensation problems on windows by drying them out.

5. Time to seal up

It’s one of the cheapest things you can do to cut down your heating bill – draught-proofing your house.

Most hardware stores will have an array of door and window seals on offer for you to use.

Do consider also draught-sealing doors to rooms that you don’t use a great deal and are happy to keep closed off and unheated.

6. Thermostat control

For most people 22 degrees is a comfortable temperature to have your home at, some people can manage at 18-21 degrees.

It’s worth keeping the temp down somewhat as it is estimated that every degree warmer you heat your home adds about 10 per cent to the cost of your heating bill.

Snuggling up on the couch? Wearing ugg boots inside? Or doing plenty roasts and slow cooking to warm up the home? What are your tips for keeping your house warm in winter?

This story Administrator ready to work first appeared on Nanjing Night Net.

27 July
Comments Off on Smart grid likely to roll on

Smart grid likely to roll on

Prime minister Julia Gillard at the Smart Grid Smart City display centre at Honeysuckle, Newcastle last year. Photo: Marina NeilAustralia’s nascent energy smart grid may continue to enjoy federal government support whatever party wins the next election.
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On the even of the Federal Budget all major political parties have left the door open to continue to back projects aimed at improving the efficiency of electricity usage.

Since 2010 up to 30,000 households have participated in the multiyear Ausgrid-led $100 million Smart Grid, Smart City project. It aims to build a business case for key smart grid applications and technologies, and gather data to guide broader adoption.

The initiative draws to a close in September, with the major analysis due in early 2014. ”A series of research projects are being done ahead of the final release of the outcomes, the most significant being an integrated cost-benefit analysis to address the total benefits of all technologies,” an Ausgrid spokesman said.

While several progress reports have been published already the initiative draws to a close in September, with the major analysis due in early 2014.

“A series of research projects are being done ahead of the final release of the outcomes, the most significant being an integrated cost-benefit analysis to address the total benefits of all technologies,” an Ausgrid spokesperson told IT Pro.

Smart grids involve the deployment of new technologies such as smart meters across electricity networks, and analytics tools to assess the data captured.

While there are several smart grid pilots in Australia and a large-scale rollout in Victoria, the Canberra-funded project has been considered one of the most important in informing decisions on future investment.

But it is unlikely the major parties will wait for the final findings finalising their policies.

Minister for Resources and Energy, Gary Gray, who is a supporter of the mart Grids projects, would not say what Labor’s position would be or if additional investment would be made. But he has not ruled out an announcement on budget day or before the election.

Shadow energy minister Ian Macfarlane committed – in a statement to IT Pro – to an evaluation of the effectiveness of the project should it win power in September.

Green’s leader Christine Milne said the party would release its position closer to the election.

“The Greens agree with the view that smart grids are inevitable, but the rollout to date has been disappointingly slow,” she said.

“Government has a role to play in hastening this process. The Greens do believe that smart grids can deliver considerable benefits to providers and consumers providing there is adequate consumer protection.

“We need to learn the lessons from Victoria, for example, where many households, particularly low income households, unfairly faced higher energy bills. These mistakes must not be repeated.”Follow IT Pro on Twitter

This story Administrator ready to work first appeared on Nanjing Night Net.

27 July
Comments Off on Cultured: The glorious world of fermented food

Cultured: The glorious world of fermented food

The joys of fermented food. Photo: Marina Neil How to make sauerkraut with Arabella Forge.
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How to make sauerkraut with Arabella Forge.

How to make sauerkraut.

Chef and television host Pete Evans recently caused a stir when he told Sunday Life that he enjoyed cultured vegetables and activated almonds every day. The backlash on Twitter had people labelling him as elitist and associating “culture” with nights at the opera for broccoli or a good education for carrots and cucumber.

In my view, the reaction to Pete’s comments shows how little people know about naturally fermented wholefoods. Fermented foods are not new, or novel, or elitist. They are uncooked, cultured, and teeming with health promoting bacteria. They are the foods that many of our grandparents grew up on, for example sauerkraut, kimchi, pickles, beet kvass, and curds and whey.

Fermented foods fall squarely in the realm of the home-cook. Their unpredictable nature makes them difficult to sell in a large-scale industrial food system, where homogeneity and predictability are key considerations.

Any proud fermenter will have a story or two about a batch of ginger beer that fizzles and pops in a pantry at 2am, or a jar of beet kvass that dribbles dark red beetroot juice across a new kitchen benchtop because it’s been too tightly sealed. Fermented foods are beautiful, unique and joyously unpredictable.

History and health

The art of fermentation most likely began as a means to preserve foods throughout the seasons and periods of scarcity. Before refrigeration was possible, food had to naturally sour or ferment to last for longer periods of time.

We now know that there are numerous health benefits to eating fermented or cultured foods. When raw food is allowed to culture in an acidic environment, the healthy, acid-loving bacteria such as lactobacillus and bifidobacterium come to dominate. These bacteria are essential to intestinal health; they make nutrients in food more easily available and make the food easier to digest.

Many traditional diets included a small condiment of fermented foods or beverage with their meals – it might have been sauerkraut or pickles, or fermented taro root (known as poi), or an unpasteurised jug of beer made from fermented wholegrains or barley. The condiment or beverage provided a fresh, sour tasting addition to any cooked meal, and it also aided digestion and provided unique health benefits. Of course, they also taste delicious.

The modern diet predominates in many types of cooked and sterilised foods – dairy products, meat, fish and most vegetables are now predominantly consumed cooked or pasteurised. In stark contrast, fermented foods are live, cultured and rich with healthy bacteria and enzymes.


Only a few years ago, the practice of food fermentation was limited to a few small cooking groups (the Cabbage Chuck event in Wisconsin or the Demented Fermenters in Brisbane come to mind) and a handful of older-generation home-cooks. If you were a first-time fermenter, there was a lot of guesswork involved and little support available.

Now, there is a booming market of forums, chat-groups, blogs and cookbooks. I have just jumped off a fermenting forum where my online alter ego, bellekraut, had been troubleshooting a jar that turned an odd grey colour. Turns out this was merely a result of the salt that I used and my sauerkraut was perfectly OK.

One of the reasons behind the growth in information on fermentation is that a lot of people are fearful of bacteria and they need reassurance as they develop new skills when they work with it. Fermentation enthusiasts claim that these methods have been used for thousands of years – since the beginning of cooking in fact, so the danger lies in improper preparation and poor food quality.

Start with sauerkraut

Fermentation guru Sandor Katz, author of Wild Fermentation, claims that just about every food can be fermented, but of course, some are easier than others.

Cabbage appears to have unique qualities that make it well-suited to the fermentation process. It might be the low water content, the high fibre content or the naturally occurring bacteria present on the outside of the leaves. Whatever the case, it is global in its popularity as a fermented food staple. It’s used as a base for choucroute in France, sauerkraut in Germany and kimchi throughout Asia.

It is an excellent source of fibre, vitamin C and trace minerals, but the key distinctive feature is the live enzymes and healthy bacteria present in the kraut, which aid digestion.


Sauerkraut with heirloom carrots, caraway and fennel

750g organic cabbage (outer leaves removed)

250g purple heirloom organic carrots (use orange Dutch carrots if you cannot find the heirloom variety).*

1 1/2 tablespoons sea salt

1 teaspoon caraway seeds

1 teaspoon fennel seeds

* The heirloom variety makes a beautiful purple-coloured kraut.

Before you start:

You will be using your hands a lot to make sauerkraut, so it’s a good idea to wash them thoroughly and cut your fingernails short.


1. Remove the outer leaves of the cabbage that are tough or covered with dirt. Cut the cabbage into quarters and remove the core. Don’t wash the leaves. They have been protected within the cabbage so will not require washing. Set aside 1-2 large leaves that you will use for your sauerkraut “lid” when you have finished.

2. Cut the cabbage into very fine slivers – you can do this with a large, sharp knife or by using a mandolin or food processor. Place in a large bowl and set aside.

3. Remove the carrot tops and rinse the carrots gently – removing any dirt from the skin. Cut carrots into very thin strips or grate using a coarse grater setting. Add them to the cabbage bowl with the salt and herbs. Toss the mixture together thoroughly using your hands. It is really important that the salt is evenly dispersed.

4. Leave the mixture to sit for 10-20 minutes. The salt will draw out the moisture from the vegetables which will provide the liquid required for fermentation.

5. Get your jar or crock ready next to the bowl, then begin to make the kraut. You will need a large pestle, a sauerkraut pounder or a potato masher. Pound the mixture well so that plenty of liquid is released. Place the mixture into the jar or crock and press it down so that the vegetables are completely immersed in the liquid without any air bubbles.

6. Place the leaves that you have set aside at the beginning and use them as a lid over the vegetables. The vegetables should have no contact with air. Use a small weight – it could be a thin jar, or the pestle stick to weigh down the vegetables for the first 24 hours, before removing it and replacing it with the lid. Leave the jar out at room temperature for 36-48 hours before placing it in the fridge. It will be ready to eat within 4 days but will last for several months.

Serving suggestions:

Traditionally eaten with cooked meats – roast pork, pork sausages – sauerkraut also goes beautifully in sandwiches with tasty cheese and lettuce. Or, try it in a sandwich with cold roast lamb and chutney. But really, you can eat it with just about anything – in salads, as a condiment, or tossed through with green leafy vegetables for added crunch.

Crock versus jar:

Many sauerkraut recipes suggest using a sauerkraut crock. This is a ceramic vessel that is sealed with a weight and can store large quantities of sauerkraut or cultured vegetables. Many fermenters claim that a crock makes it easier to make and store the kraut, however it is a substantial investment (minimum $100.00 spend) if you are a first-time kraut-maker.

Wide-mouthed Mason-style jars are an easy alternative. Make sure that they are sterilised before use, and use a minimum size of 1.5L. Also, cover the kraut with a cloth to protect it from light.

Choosing the right produce

It is important to use produce that is super fresh and has no chemical sprays on it. Chemical sprays or pesticides can inhibit the good bacteria during the fermentation process.

Choose produce that is home-grown or certified as organic or biodynamic. This type of produce will have naturally-occurring bacteria on it – you can often see it as a delicate white powder on cabbage leaves or the outside of fruits and vegetables. This aids in the development of good bacteria during the fermentation process and will result in a better final product. Never choose produce that has been washed or has a waxy finish on the outer skin.

Lusciously rich cultured beetroot slices

This cultured beetroot is superb added to hamburgers and sandwiches. It is sour-tasting and crisp and will fly out of the fridge.

500g fresh organic beetroot

1 teaspoon caraway seeds

1-2 cabbage leaves to use as a fermentation lid.

2 1/4 teaspoons sea salt


1. Remove the beetroot skin and slice it into very thin strips or grate using a course grater setting. Add the salt and caraway seeds and mix well using your hands. It is really important that the salt is evenly distributed throughout the beetroot. Leave to rest at room temperature for 15-20 minutes.

2. Get your fermentation jars ready next to the bowl and mix the beetroot again using your hands. Squeeze it in handfuls so that the juice is released from the vegetable fibres. Place it in the fermentation jar and squeeze it down so that the beetroot is fully immersed under the liquid.

* If you don’t have enough liquid, make up a salt brine using 1 tablespoon sea salt to every cup of filtered water and use it to cover the beetroot.

3. Place the cabbage leaves on top to prevent the solids from coming up past the liquid. Make sure it is fully immersed.

4. Leave out at room temperature for 48 hours before sealing it with a lid and transferring to the fridge. Enjoy after four days of fermentation. It will keep for several months.

Serving suggestions:

Pickled beetroot is a stellar addition to home-made hamburgers with the usual ingredients such as chutney, tasty cheese, and a fried egg. It also goes well in cold salads with accompaniments such as leftover roast chicken and cold rice.  Like sauerkraut, it’s great in sandwiches; try it with lettuce and fetta cheese or cold roast pumpkin and witlof.

This story Administrator ready to work first appeared on Nanjing Night Net.

27 July
Comments Off on Sydney Bears hunt fans as well as wins

Sydney Bears hunt fans as well as wins

Veteran national and Sydney Bears stalwart Vlad Rubes is scoring as freely as ever at 42. Photo: Rev William A Stewart Gifted Ice forward Matt Armstrong lets fly. He is one of three Ice players leading the league scoring. Photo: Martin Keep
Nanjing Night Net

Sydney doesn’t know what it’s missing.

Sydney Bears general manager Wayne Hellyer says the main issue facing his foundation AIHL club remains gathering crowds worthy of a fine team playing in an excellent facility.AIHL websiteInternational series, Canada v USA, June

“We’re hoping to build our home spectator base to something where there will be a bit more atmosphere. We think we’ve got the talent there, and we do put on an entertaining game for people when they come. It’s just trying to get people to experience it and then they go ‘wow, we want to come here and see a lot more’.”

It’s a familiar refrain for ice hockey in Australia – once the uninitiated see the game live, they are often hooked, but getting them there in the first place is the battle, especially in a crowded market like Sydney.

A great weapon in that battle are the weekly telecasts of the game of the week on Fox Sports. Hellyer says he is already getting positive feedback from the new Pay TV deal that he hopes will “open the door” for more sponsors and fans.

In 2013, there are three other factors that the Sydney Bears and Sydney Ice Dogs can utilize in their quest for a stronger fanbase. The standard of the league has 10% improved on last year, Hellyer says – “every team has picked up its game” – and is progressing each year.

More mainstream outlets and social media are covering the game by the week.

And there is a sellout international exhibition series in June which has sold out in Sydney and Melbourne.

The Ice Dogs and Bears will have an approved presence at the Sydney event at Allphones Arena, where they will aim to leverage the excitement generated by a clash of Canadian and American professionals into bums on seats at AIHL games.

When more of those fans start turning up, they will see a Bears outfit that has once again started slowly, then picked up momentum. Last year, the Bears became hard to beat too late, just missing the finals. This year, hampered by the absence of internationals on representative duties, they dropped a home game to Adelaide 2-9 to open the season. Two heartbreaking one-goal losses followed, before they crushed Canberra at home 6-1.

However, the result which proved the Bears were a force to be reckoned with was its 2-1 win over league power Newcastle at home at the weekend.

Hellyer says such results will come because the Bears are secure at the back due to the quality of Latvian import goalie Renars Kazanovs.

“I think we’re a more attacking side because of our goaltender… the guys have 100% confidence in his skills and his ability whereas before sometimes the goaltenders have not been not totally up to scratch, so we’ve had to try and play a more defensive than offensive game.

“But this year we have full confidence with Renars in net and this is where the focus is more on attack. In years gone by we’ve had issues with not having the shots on net… If you’re not shooting on net, you’re not going to get goals.”

The Bears upset of the North Stars – which may not seem like an upset soon, if their good form continues – was not the only sensation of a fascinating fourth weekend of the AIHL season.

The Melbourne Mustangs continued their fine form with a 5-1 triumph in Canberra, before being held out by the Ice Dogs on Sunday. The third-year franchise is now fourth in the standings and will have renewed confidence ahead of a defining clash at home against the North Stars on Saturday.

The Knights overcame their disappointing home ice showing against the Mustangs by travelling to Newcastle to inflict a 4-3 loss on the North Stars, holding its one goal advantage for the duration of the final period despite endless attacks from their hosts.

Not too many tipsters would have put the previously unbeaten North Stars down for two losses in a month let alone a weekend, and the high quality North Stars will be desperate to end their losing streak on the road trip to Melbourne this weekend.

In Melbourne, Adelaide also defied expectations, leading throughout most of its convincing 6-4 triumph over the Melbourne Ice on Saturday.

But the following day, normal Icehouse service was resumed, when the Ice blitzed Adrenaline from the first whistle, hassling the Adrenaline defence and disallowing any of the crisp two-line passing which had set up rushing attacks the previous day.

Ice led 4-0 at the first break en route to a 9-3 thrashing, star forwards Matt Armstrong, Jason Baclig and Joey Hughes running amok. When it works with this much forechecking purpose and teamwork, Ice shows the quality which made it champion for three years running. But this season, any drop in intent or discipline is punished. Any team at less than their best can expect to lose.

It’s such even contests and unpredictability which making the 2012 season a thrilling competition.

Something well worth selling to the Sydney citizenry.


Saturday 11th MayMelbourne Ice 4 v Adelaide Adrenaline 6 Canberra Knights 1 v Melbourne Mustangs 5Sydney Bears 2 v Newcastle North Stars 1

Sunday 12th MayMelbourne Ice 9 v Adelaide Adrenaline 3Sydney Ice Dogs 4 v Melbourne Mustangs 2Newcastle North Stars 3 v Canberra Knights 4


Saturday May 18Sydney Ice Dogs v Perth Thunder, Liverpool Sydney 5pmMelbourne Mustangs v Newcastle North Stars, Docklands Icehouse, Melbourne, 5pmCanberra Knights v Sydney Bears, Canberra, 5.30pm

Sunday May 19Melbourne Ice v Newcastle North Stars, Docklands Icehouse, Melbourne 3.30pmSydney Bears v Perth Thunder, Sydney Ice Centre, Baulkham Hills Sydney, 3.30pmAIHL websiteInternational series, Canada v USA, June

This story Administrator ready to work first appeared on Nanjing Night Net.

27 July
Comments Off on Inglis backs referee after send-off

Inglis backs referee after send-off

Rough treatment: Greg Inglis lands heavily after a dangerous tackle by Richie Fa’aoso at Brookvale in round seven. Photo: Anthony JohnsonGreg Inglis, the man whose rough treatment in games against Canterbury and Manly this season has sparked a shift in the interpretation of the send-off rule, has backed NRL referees to continue protecting players in the wake of Jared Waerea-Hargreaves’ dismissal on Monday night.
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The Roosters prop, who faces a five-match suspension with an early guilty plea, became the first player to be sent from the field this year after hitting former Manly teammate George Rose high in the Roosters’ 16-4 win at Brookvale Oval.

The Kiwi international was charged with a grade-one reckless high tackle which carries a base penalty of 300 points. But having racked up three similar offences in the past two years, Waerea-Hargreaves will miss up to seven games if he fights the charge and loses.

He was sent from the field following advice from video referee Ashley Klein to on-field official Matt Cecchin.

Inglis, who had not seen the incident, said he was happy for players to be sent off in serious circumstances.

“I don’t have a drama with [a send-off],” Inglis said. “If it’s for players’ safety, it should be considered. I’m glad they are taking action now.”

The South Sydney fullback has been on the receiving end of several dangerous throws this year, highlighted by Manly’s Richie Fa’aoso eight-week suspension for two charges and Canterbury’s Krisnan Inu for five weeks for a single incident. Neither player was sent off.

“I am glad they are aware of the situation,” Inglis said. “It’s good they are taking action and looking into it. Everyone keeps speaking about player welfare. It’s player safety on the field that everyone has to be concerned of. I was the victim of those incidents but we’ve got to move forward. I’m glad they are taking action now.”

Waerea-Hargreaves’ teammate Jake Friend won’t miss a game despite charged with a grade-one careless high tackle with both players having until midday on Wednesday to decide if they will contest their charges.

In the wake of the referee’s reluctance to march a player from the field, the NRL competition committee put more emphasis on sending players off rather than altering the sin-bin rule after a two-hour meeting earlier this month. The committee, which included Wayne Bennett, Tim Sheens, John Lang and Daniel Anderson, rejected the use of the sin bin for repeated incidents of foul play but declared it wanted the referees to be more vigilant against dangerous-throw tackles and shoulder charges which made contact with the heads of opponents.

NRL CEO Dave Smith, speaking at a Women in League luncheon, said there hadn’t been an official rule change and that each tackle needed to be judged on its own merits.

“I don’t think there’s been a specific directive. I think what’s important is that the crime deserves the punishment,” he said. “We need to make sure that we’re very consistent in the way we apply the rules and that we don’t have foul play in our game.”

Rabbitohs forwards Roy Asotasi and Ben Lowe admitted it was tough to get no advantage from the various tackles against Inglis this year.

In those cases, the only teams who benefited were the ones who faced Canterbury and Manly without their suspended players.

“The teams that they come up against in the following weeks obviously get the benefit of it,” Lowe said. “[But] they’re not going out there to send people off or make it a big turning point in the game.”

Inglis’ South Sydney teammate Andrew Everingham has become the first player to be suspended with a shoulder charge in a NRL match and will miss two weeks after taking an early guilty plea. Eels prop Darcy Lussick will miss two matches for fighting while Brisbane’s Josh McGuire and Penrith’s Mose Masoe will play this weekend after taking the early guilty plea.

with AAP

This story Administrator ready to work first appeared on Nanjing Night Net.