Search results

Hmm, straight pine pitch, known for its sulphuric content...makes sense as sulphur is known for its anti bacterial as we well anti fungal properties. Interesting...

Funny enough research I've been doing lately. ;) http://www.propane-generators.com/

Another thing you could do is let the chicken age in your fridge or a cooler for a day or 2, particularly if it is an older laying hen, it'll help the meat not be so tough.

I remember someone looking for a recipe like this last year, wondering if anyone has tried it or anything like it! http://www.howtopickle.com/recipes/pear_pickles.html

FWIW, I killed my first batch by not stirring enough, kinda forgot about it with all the other stuff going on this tome of year, planning on starting another batch soon, after all the canning is done...

Got back from Maine a few days ago and now that I'm back to quasi-normal I thought I'd leave you a review. You're sunblock is fantastic!! I heated it up in a water bath when I first got it as it had separated a teeny bit, then stirred it and it was good to go. It smells really nice as well, even...

I have question, what does everybody use to do their fermenting in? I don't have the $ for one of those fancy fermenting crocks and am having trouble finding any gallon size glass jars...

My favourites always involve either rice or pasta; brown rice can of black beans tomato onion Start rice, chop onion and tomato then throw onion in a pan till it is almost starting to brown, chop tomato and throw in, add fave spices (I like chili, garlic and basil) and leave on for a minute...

I'd be interested...

you'll probably have to put them in a fairly heavy sugar water solution, might take a few days to get them really going. I had the same problem, hubby left them in the van after getting the mail...:rolleyes: I didn't get mine from MTN, but I'm sure kefir all reacts the same way!

I also make the cheese sauce first (powdered or fresh) Just mix butter and a Tbl spoon or so of flourt till lightly browned, then add your milk and cheese and cook down till it's a little more watery than you like it, pour over potatoes and bake it for about 40 min at 350. Obviously it depends...

Lemon juice is actually a disinfectant as well, just not as strong as vinegar. For soap scum type stuff, you can take a chunk of lemon and dip it in salt and scrub away! Smells great too! Ive gotten big bottles of lemon juice at the dollar store before, not always an item they keep stocked tho.

Poor guy, he felt horrible...but STILL. I hope at the very least it's beneficial for my septic, positive thinking right?

So, my sweet, darling husband was doing the dishes, being a good husband and all, when I notice a jar missing from the counter... "Babe, where's the jar of kefir?" "....Jar?" Apparently, my husband thought the jar of newly acquired water kefir grains was just dirty water. Even tho I had pointed...

I love that the vinaigrette is made with bacon grease!!

That was the secret ingredient of my grandma's famous buttermilk biscuits. She used to to say the secret was to put your buttermilk in the back of the fridge and forget about it for a month, that's when it makes the best biscuits!

Ooooo, that sounds FANASTIC! Thanks for sharing!!

That's unfortunate about the goats being so far away, better luck with the next guy!

I did manage to get my hands on some pork casing so I'm gonna try my hand at it just for funzies. Oh, and the reason I brined him was at first I was entertaining the idea of roasting him till I found a nice cheap local source for casing. Mashed potato in a suasage...I REALLY like the idea!! I'd...

Thanks! :D Yeah, that mean SOB came after me one too many times!