What is ‘growth factor’ and why is it important? Put simply, the growth factor measures how fast the number of new cases is going up or down. And here’s the key point:
If the growth factor is above one, the number of new cases each day is going up. If it stays above one consistently, alarm bells should be ringing.
If it’s below one, we’re getting the outbreak under control.
I need to start doing some spark lines- for eaths as well as new cases
Lovely morning. Airport lights on at 6.30am Decision today whether to keep lockdown or loosen to level 3. Staying at level 4 for another week until 27th April.
Lockdown extended for another week. A bit bored with the Covid map and JavaScript. That is playing up a bit. Have put pork belley in for salting for 7 days to make panacetta. Making bread, the stand mixer is mogadored as the nylon cogs teeth have been stripped, so I'll need to get another one but online ones sold out at present in the Warehouse. Have made some patata bravas sauce, about 6 pottles worh. Have made yorkshire pudding mix so I can make toad in the hole.
More sausages from the mince I'd done yesterday. I used up the 1 1/5 kg of pork mice to make 11 sausages and one big salami. I used up all the hog skin that I hadn't used first time, about 1.5m. I was a bit short. I wonder if the sala One of the articles I read suggested using a stand mixer with dough hook to mix the meat and herbs. I ended up breaking the stand mixer as I used the wooden spoon to try and push down the meat in the bowl, it jambed the hook and there was a clunk, now it seems to half go. So I will have to make some bread to see if it still works. That has been a great tool so I'll need to get another mixer if that's broken and be more careful next time. The pork had been minced once so it was a bit of a pain as the fat clogged the sieve. Actually, I think I may have had the blade the wrong way around. Duh!!!! Anyway, I ended up making another mix with some added garlic but forgot to put in the chilli chips. I also reduced the salt to 1 1/2 % so hopefully not as salty. I ended up filling a salami skin too and used the same mix, I have that in the biltong box with the first fan as the other died. That is a shame as it was handy and went for a long time. I ended up with a 2 ssausage length, a four and five sausage length and 3 patties that I'll try too. I was a bit dissapointed in the last sausage pattie I made as it was too sugary and sweet, far less brown sugar next time. I'm waiting for the beef to thaw at the moment so I can push it through the grinder and see if having the blade the other way around makes a difference.
It was very messy so I've decided to carry on mincing the beef as I want to do one cleanup at the end. I need to soak more guts to make sausage. But I want to test with the blade the other way around.
I had the blades the wrong way around. It minced the beef great on rough and fine so the process is easier and less messy than I thought.
This looks interesting, 3% salt to meat ratio. Also use string to tie, rather than trying to knot the skin. I ended up using these mixes: I allowed for 2% salt and am using beef rather than pork.
Hopefully the salami wil dry well. I waas finding it difficult getting the skin on the nozzle. I may have to look for a different nozzle thats thinner. Mayber moore wilsons.
I've had some chicken tenderloins thawing in the fridge for a couple of days and decided that what I needed was a chicken and mushroom pie. there were a few recipes out there but this Tesco's one seemed pretty simple and I had all the ingredients so went ahead with thart one: I added a bity of garlic, dry fried the mushrooms to intensify their flavour and just popped some flaky pastry on top and brushed with milk then into the air fryer. I used chicken oxo cube for stock. There was enough mix for 3 little pie trays , so I had tow and am saving one for later. I have mix in the pie dish and have the pie crust wrapped in a bit of baking paper for putting over once the pie filling has been warmed up. A nice change and easy to do.
I've got a gu for some carbonara. I thought I'd need cream but it seems eggs will do. The recipe below looks good.
Then I saw Jamie's one, all about the fat: As I've got my cured bacon that I made I'm going to use that. a very successful dish, I liked it, ate up the whole lot it was so yummy. I was a bit light with the fetuchini and also it was not quite a la dente, so next time more than 10 min for the egg spaghetti. I had prawns and squid, as well as the bacon, and the egg sauce with parmisan was nice as well.
Next time, more bacon as I had to add a bit of olive oil to the pan. This lad has style, I love his cooking technique dialogue:
API calls slow. Takes a while to generate. Data structure pre-processing . I did a video on api call and template literals and issues i came across, also tidied up map with hover issues. Then made some sausages with new meat grinder and they were delicious. Definitely better than shop bought.
