Growing up, we had a game called "fight the tide" where we would build sand castles in the intertidal zone with a stick in the peak of the castle. Last stick standing wins a chocolate bar.
Trabic
joined 1 year ago
Ebb is the state of the tide going out, Flow is coming in.
Intertidal is an interesting thought, but isn't it already taken by the area that is covered by high tide and exposed at low.
I was wondering about the point where it is halfway between high and low, whether it is ebbing or flowing. Slack is more the high or low point where it switches from ebbing to flowing.
Isn't that more like Slack-tide when a high or low tide turns and becomes still (Stau like traffic?)
Never liked the way half-tide sounded, I think I'm liking Mean-Tide, or Median-Tide if I'm feeling fancy.
I think you're right about slack and stand, and ebb and flood would work but it's usually just a glimpse when I drive over a bridge that makes me think about it, so I don't know which way it's going.
I grew up on the coast, so I never really thought about tides just that that was the way it was. Then I married someone from a landlocked country and every time we drive over the bridge over the cove near our house I comment when the tide is high or low since they are used to lakes, and I'm never quite sure what to say when it's in the middle.
As good a selection as any
Meddle, Pink Floyd
Recipe: https://www.themediterraneandish.com/farinata-recipe . It cooks a bit like a Dutch baby, but you have to soak the flour longer and it doesn't puff up.
Left is with onions and herb de province, right is artichokes and dill, both were tasty.
(optional)Toss tofu cubes in corn starch and spices, fry, set aside.
In a large pan, Stir fry vegetables (carrots, onions, bell pepper, bamboo shoots, zucchini, chili to taste,) and some green (or red or something else, I'm not the boss of you) curry paste until they get a little wok hay.
Add some water and soy sauce to deglaze, then add one can of coconut milk, one can of pumpkin puree, one glob of creamy peanut butter and some more curry paste, simmer until vegetables are almost done.
Add tofu cubes (pro-tip put the block of tofu on a cutting board in the sink, put another cutting board on top, then put a couple of cans on top of that. Let drain for at least 15 minutes.) and simmer to warm through.
Serve over rice.
En guete!
1st generation leftovers.
Leftover ribs fried rice- cooked and cooled rice, diced pork, frozen vegetables thawed, basil, sambal badjek, pineapple chunks, fish sauce, 2 eggs beaten, soy sauce, other ingredients to taste. Fry.
2nd generation leftovers.
Nasi Goreng a la Bule - put fried rice in bowl, add a splash of water, crack eggs on top of rice, cover, microwave using the reheat 5 setting in my microwave plus one minute on 100% for a beautifully runny yolk. Top with fish sauce and hot sauce of choice, shown with Pick-a-Peppa because "someone" used the last of the sambal in the fried rice.
So my wife is a vegetarian, and as a wise man once said >that pretty much makes me a vegetarian too>
But, on this particular occasion, she had gone to Hagerstown, (on purpose,) so I was left to my own devices.
Pork spareribs, overnight marinade (homemade mustard, horseradish, LS soy sauce, rice wine vinegar, sechuan peppercorns, probably some other stuff) 22 minutes in pressure cooker (natural release), reduce marinade with some dark brown sugar, brush ribs with sauce, whack under broiler until done.
The baguette had an over night poolish and yudane (which I can never figure out how to mix properly into the dough), 75% hydration, 2.2% salt, and about a gram of instant yeast. 2 and 1/2 or 3 hour bulk with two folds in the first hour, proof while the oven and steel heat 45 minutes to an hour.
I'm ashamed to admit that I couldn't finish the ribs, but I had plans for the leftovers.
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Do they pay Anthony Burgess for the rights to their band name?