Short Clips and Discussions

[Marie2020]

Make your own stock cubes

 

[baymule]

That makes sense and I love this guy’s humor.

 

[digitS']

There may be a package of those cubes on a kitchen shelf but we haven't used one in recent history.  Ttoooo, salty!

Yes, I think the guy left out meat but, that's okay. Kitchen machinery, we must have all of those — the dehydrator is sitting on the table in there running, right now.

When we are cutting up things that we like to eat, don't we all assess values? "That part's too coarse and stringy. Oh, that's 100%! Nobody will notice, I'll just eat that off the board right now ."

What's left, doesn't all need to go to the compost bin. We like the flavor or we wouldn't be using the "good" parts. The presenter makes the good point, save the coarse parts until you have enough to be worth adding to some water and boiling on the stove.

I think that all trained chefs would sorta shrug their shoulders at the time I take boiling bones. I read once, "90 minutes minimum." Okay, that's it. I'm reluctant to pull the slow cooker off the shelf and, during the Summer months, don't like the idea of running a lot of heat in the house. I can do a fair job of keeping track of 90 minutes. What I have in that water is not all that it could be but splashed into a stir-fry, added to a casserole, or as a base for adding more ingredients for a pot of soup – it's a good step up from tap water .

Usually, my pot of stock amounts to more than I can put in a sandwich bag. It will go in the freezer and there always seems to be some at hand these days so I feel good about that. Cubes of dry and concentrated would be easier to use and I am thinking about the dehydrator in there serving its purpose drying some Mandarin orange peels. The resulting zest will still go in the freezer, it's used too slowly and has too much value for my tea to trust drying, entirely.

Those pandemic checks, the first went for a new garden tiller . Since we gave one of the freezers in the garage to DD, the 2nd check went to a replacement. Three locations for frozen food ... and almost none of it is commercially processed, convenience stuff. Always trying to think of simple recipes and preparation time. Even with retirement, time is also of the essence, don't you know ?

Steve

 

[Marie2020]

There may be a package of those cubes on a kitchen shelf but we haven't used one in recent history.  Ttoooo, salty!

Yes, I think the guy left out meat but, that's okay. Kitchen machinery, we must have all of those — the dehydrator is sitting on the table in there running, right now.

When we are cutting up things that we like to eat, don't we all assess values? "That part's too coarse and stringy. Oh, that's 100%! Nobody will notice, I'll just eat that off the board right now ."

What's left, doesn't all need to go to the compost bin. We like the flavor or we wouldn't be using the "good" parts. The presenter makes the good point, save the coarse parts until you have enough to be worth adding to some water and boiling on the stove.

I think that all trained chefs would sorta shrug their shoulders at the time I take boiling bones. I read once, "90 minutes minimum." Okay, that's it. I'm reluctant to pull the slow cooker off the shelf and, during the Summer months, don't like the idea of running a lot of heat in the house. I can do a fair job of keeping track of 90 minutes. What I have in that water is not all that it could be but splashed into a stir-fry, added to a casserole, or as a base for adding more ingredients for a pot of soup – it's a good step up from tap water .

Usually, my pot of stock amounts to more than I can put in a sandwich bag. It will go in the freezer and there always seems to be some at hand these days so I feel good about that. Cubes of dry and concentrated would be easier to use and I am thinking about the dehydrator in there serving its purpose drying some Mandarin orange peels. The resulting zest will still go in the freezer, it's used too slowly and has too much value for my tea to trust drying, entirely.

Those pandemic checks, the first went for a new garden tiller . Since we gave one of the freezers in the garage to DD, the 2nd check went to a replacement. Three locations for frozen food ... and almost none of it is commercially processed, convenience stuff. Always trying to think of simple recipes and preparation time. Even with retirement, time is also of the essence, don't you know ?

Steve

Thanks Steve

 

[Marie2020]

Pesticides

 

[Marie2020]

I always believed that what I have pickled had to be kept refrigerated

 

[Marie2020]

 

[Marie2020]

7 vegetables or fruits grown in containers

 

[Marie2020]

Crops to save seeds

 

[digitS']

Yes, on the size of tomatoes in containers, from my experience on the wrong size of the pot.

My tomato containers are 6 gallon and they are a step up from the size I started out with several years ago. The plants did significantly better with the 6 gallons but still fall short of in-ground plants. That's okay because those indeterminate tomatoes still perform well with 100% compost in the pots .

I like the idea of strawberries, containerized. I'm not sure why. Perhaps because my most serious commitment to growing strawberries was in a too shady location. It would have been very wise to have just hand-trucked them somewhere else, immediately.

Elsewhere on TEG, you commented on kale in containers, Marie. I'm not really a container grower so you need someone with more experience but kale plants are hardy and can likely overwinter okay in the conditions you describe in the weather threads. They can be grown as annuals but that hardiness makes them even more useful.

Steve