It’s not hard to find out. You can have the water tested yourself and water utilities are required to post analysis, 3rd parties do so as well.
Most of the places with scary water problems it’s well known, especially locally. It’s just that no one who can, cares enough to do anything or highlight it. So you see community organizations hitting their head against the wall unless some one dies and national news takes it up.
It’s also pretty cheap to just have your water tested. Mail away kits are like $50 bucks. So you can check.
It’s only as much of a mystery as you want it to be.
I live on the side of a Norwegian mountain. I’m fairly certain my tap water is as clean as can be.
That said, I never filtered water before either. AFAIK tap water is being monitored more than bottled water so a filter is only something I’d consider to manage water hardness.
That’s a legitimate concern but would a normal filter even do anything there?
My municipal water comes from the nearby river with a history of significant pollution until much of the upstream industry closed down in the 1980s. The annual water quality report from the utility is good, and occasionally independent groups verify this. I do not have a water filter, but there are some days the chlorination level is high—my shower water has hints of eau de swimming pool. For baking anything with yeast, feeding my sourdough starter, watering the plants, and Kiddo to drink, I keep a water jug on the counter to off gas for a few days.
Did my corned beef meal in the instant pot today-a very tasty dinner that I can take very little credit for. At least the beef was on sale so I saved some cash.
Slow cooked a Round Steak for ‘Everyone is Irish’ day.
After browning, added carrots, celery, and potatoes, salt and pepper.
And of course a bottle of Guinness!
Popped into a 300* oven forever. ( I forgot to time it )
Made a burritos for lunch today with the leftovers.
That steak looks huge! How much did it weigh before you started?
Some friends of mine introduced me to the term “garbage burrito” which makes it onto their menu every week. It’s that end of the week meal where all the leftovers are tossed into a tortilla. Yum!
They also introduced me to the term “baby appetizers” which is when you’re eating up all the things the kids won’t eat or leave laying around like they’re at a perpetual tapas bar.
My bad.
My sweet wife just corrected me.
A 3 pound Chuck Roast or Pot Roast. I think I was too hungry to listen when she brought it home. I just remembered big beef.
Cheers
The extra best part of having ginger chicken with onions and green peppers, basmati rice: Knowing that there’s enough left over to do wraps for lunch tomorrow, with a little cucumber for the crunch.
I made a Linzertorte today with raspberry jam from last summer’s raspberries. Used a mixture of hazelnut and almond flour. Smelled aaaamaaazinggg while cooking and I’m excited to try a slice after dinner (Chateaubriand + potatoes because we’re celebrating).
We’re calling it the Week Of Beef because we had beef/pork/mushroom meatballs on Tues and corned beef last night. I don’t usually eat this much red meat, but when friends offer to make you delicious food, one does not say no!
Probably could have baked it for a few minutes more, but I’m hoping that the powdered sugar will hide my shame and my lame attempt at doing a narrow/wide alternating lattice.
Played with the new electric hot pot-beef stock warmed with some kombu and ginger slices, baby bok choy, enoki and shiitake mushrooms, pea pods, bean sprouts, dumplings, then very thin strips of beef and chicken and some shrimps. Finished with a bunch of buckwheat noodles. Korean buckwheat noodles are very different from Japanese soba-much chewier and sturdier over all.
The pot worked perfectly, the diners were satisfied. It was fun.
I’d never even heard of tart tatine before, and now I must have it!!! Yours looks delicious.
Seems like a great way to use a bunch of our “old” apples, too. Yum.
It’s fun to cook too - flipping it out of the frying pan at the end feels like such a “ta-da” moment.
You see recipes using a lot of apple varieties, but the best use apples that hold their shape. Golden Delicious works really well; Granny Smith not so much.
Oh, no!
We just went out to the orchard and bought some Granny Smiths based on some recipes I saw. Drat.
Well, that means that all successive attempts will probably be even better, right?
Based on the recipes, if served with ice cream it looks like a similar flavor profile to this, which is one of my absolute favorite autumn treats:
because we had beef/pork/mushroom meatballs on Tues and corned beef last night. I don’t usually eat this much red meat, but when friends offer to make you delicious food, one does not say no!
