Maybe I’m missing something.
If it connects via Wi-Fi wouldn’t it be useless in a grid down?
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Prep of The Day Thread
- Thread starter Uzi2
- Start date
If it connects via Wi-Fi wouldn’t it be useless in a grid down?
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Direct link between drone and phone using a wireless signal.
Ahh I read that wrong!
Got some broody hens. One more week and I'm going to let them start hatching.
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Mrs. Canndo ran out of salsa. I reminded her that we had the homemade stash that I made years ago from our garden remnants. The salsa that she said she would “never eat.” Well, she’s eating it now and loves it. 
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Got a new Easter Egger rooster. Moving away from Brahmas back to Eggers. Less mites and health issue with the Eggers than any of the 6 or so breeds we've tried.
Earl (Egger) and Brewster (Brahma) duking it out for the ladies this morn. They've already divided into two sub flocks with relatively little fighting.
Earl (Egger) and Brewster (Brahma) duking it out for the ladies this morn. They've already divided into two sub flocks with relatively little fighting.
ToddDubya
NES Member
I started two quarts of sauerkraut last night. The proportions work out very well:
1 quart:
Half a head of cabbage
Half an onion
One carrot
One tbsp salt
Sprinkle of caraway seeds
We'll see how it does. If it works I'll invest in some wide mouth quarts. My whole supply of jars is regular mouth.
www.rachaelrayshow.com
1 quart:
Half a head of cabbage
Half an onion
One carrot
One tbsp salt
Sprinkle of caraway seeds
We'll see how it does. If it works I'll invest in some wide mouth quarts. My whole supply of jars is regular mouth.
Weekend Project: Homemade Sauerkraut is SO Worth It!
"Fermentation King" Sandor Katz shares his tried-and-true sauerkraut recipe using all cabbage or a combo of cabbage + other vegetables.
Someone left a bag of sweet potatoes, canned ravioli's and spaghetti sauce on the tree belt. They expire in 2026 and the sweet potatoes can go to the chickens. I hate sweet potatoes. I don't think this qualifies me for bum status
ToddDubya
NES Member
![[wink]](/xen/styles/default/xenforo/smilies.vb/002.gif "Wink [wink]")
MaxStravinsky
NES Member
Where do you think he is?
ToddDubya
NES Member
Twofer today. I spent the afternoon/evening boiling sap. I expect to get about two quarts this week, which will be nice. It was a long day of splitting wood (I find it burns hottest if I make small pieces), fussing, trying to keep my back to the wind, trying not to fall in the snow, and carrying buckets.
When I got home, I sampled one of my sauerkraut jars. I'm not sure what I expected, but that wasn't it. It was very crunchy still, sour, and maybe a little more oniony than I'd like. I might use a little more caraway, too, not that I measured it. I left the second jar for another day just to see what that does. I have a pack of snausages in the freezer I have to set out for tomorrow. Shit is finna be lit, son.
I also have a set of fermenting weights coming tomorrow. I'm gonna start with carrots because I have some. Any tips? Should I throw some garlic cloves in there?
When I got home, I sampled one of my sauerkraut jars. I'm not sure what I expected, but that wasn't it. It was very crunchy still, sour, and maybe a little more oniony than I'd like. I might use a little more caraway, too, not that I measured it. I left the second jar for another day just to see what that does. I have a pack of snausages in the freezer I have to set out for tomorrow. Shit is finna be lit, son.
I also have a set of fermenting weights coming tomorrow. I'm gonna start with carrots because I have some. Any tips? Should I throw some garlic cloves in there?
ToddDubya
NES Member
View from the evaporator:
Rare shot of both pans rolling, and common shot of the evaporator being ghetto AF.
The kraut. I have no idea why I'm using a plastic fork.
Rare shot of both pans rolling, and common shot of the evaporator being ghetto AF.
The kraut. I have no idea why I'm using a plastic fork.
ToddDubya
NES Member
I got two quarts of carrots in brine today to start fermenting. I didn't weigh them, but I'd guess about 1.5 pounds per quart.
I cut them into sticks, which fit the jars nicely, but it's kind of a pain in the ass since they all have to be cut to the correct length. The second jar got all the cutoffs sliced thin, so it's not as attractive of a jar and I needed a weight to keep everything submerged. If this works out good I'll revisit my technique and maybe find some technique that involves letting the food processor do the work.
I cut them into sticks, which fit the jars nicely, but it's kind of a pain in the ass since they all have to be cut to the correct length. The second jar got all the cutoffs sliced thin, so it's not as attractive of a jar and I needed a weight to keep everything submerged. If this works out good I'll revisit my technique and maybe find some technique that involves letting the food processor do the work.
peterk123
NES Member
My first attempt to ferment....kimchi. Also pickling lemons, and made sugar cinnamon crackers and salty crackers. Finally getting the thickness and crisp just right.
BarnBuilder
NES Member
peterk123
NES Member
Super easy. Secret is to roll it very thin. I actually do two cookie sheets with the recipe. I use an egg wash, not an egg white wash. The whole egg will get it nice and brown. I just watch the oven and wait for the crispness and color I want. The next one will have parmesian cheese sprinkled on it. Have fun. You will have to hide it though because your family will gobble it up in a minute
BarnBuilder
NES Member
Super easy. Secret is to roll it very thin. I actually do two cookie sheets with the recipe. I use an egg wash, not an egg white wash. The whole egg will get it nice and brown. I just watch the oven and wait for the crispness and color I want. The next one will have parmesian cheese sprinkled on it. Have fun. You will have to hide it though because your family will gobble it up in a minute
View attachment 739453View attachment 739454
Thank you Kindly
Be well and stay safe
How did your kimchi turn out?
There are many recipes for kimchi but I just stick with the traditional napa cabbage and once in a while I'll make the turnip (winter kimchi).
Speaking of kimchi, I'm down to my last quart in the fridge and need to make another batch soon.
The crackers look delicious!!!!
ToddDubya
NES Member
What do pickled lemons taste like? Are they pickled in vinegar or is it a brine fermentation?
peterk123
NES Member
Don't know yet. It's pickling salt and sugar, with some spices mixed in. Sits in its own juice, with a touch of additional lemon juice. The whole lemon is supposed to be edible. Goes good with meat dishes or just on its own...supposedly.
peterk123
NES Member
Thanks! Kimchi still fermenting. Not sure the recipe i used is the best. This will take a few attempts I think to find the right one.
headednorth
NES Member
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Water purification. Unless I'm mistaken, it stores better than liquid bleach
FROM PERSONAL EXPERIENCE: A word of caution with regard to storing pool shock. DO NOT STORE IT ANYWHERE INDOORS IN ANY LIVING SPACE!!!!!
The stuff breaks down with age and produces deadly chlorine gas.
If you must store it, store it outdoors, away from any living space, preferably a low-lying area (chlorine gas is heavy and settles) and down wind.
Store it in a dry and air tight container.
just bought a case of yoders hambegerr 184.77 shipped from MREDepot.
its cheaper by the case for shiping of one than if i bought 2. $18.82 ship one and like 49 to ship 2.
anybody have good place to by yoders.
lot of places seem to sell for and extra $100/case which is crazy.
its cheaper by the case for shiping of one than if i bought 2. $18.82 ship one and like 49 to ship 2.
anybody have good place to by yoders.
lot of places seem to sell for and extra $100/case which is crazy.
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I think this counts as a prep and could be considered a midlife crisis. I mailed the bank check this afternoon. Double win.
headednorth
NES Member
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LMAO, for real?
100% for real.
