First of all, if you have an oven with a self-cleaning setting, that’s a great way to remove rust and “reset” your pans. If you don’t, Instructables user theabion points out that all you need is some white vinegar, some water, and an abrasive scrubber to make your rusted, damaged cast iron gleam like new. Mix the water and vinegar 50/50, and let the pan soak in the mixture for an hour or up to six depending on how bad the rust is. Then gently scrub the rust away from the cast iron pan with your scrubber. He used a copper pad, but you could also go with our trusty salt scrub method to remove the rust and debris as well. Whatever you do, make sure you’re complete and remove as much of the rust as possible.
Most American herbalists know ashitaba as the longevity plant (Angelica keiskei), a perennial plant native to Japan that has been used medicinally and as a food for thousands of years. It grows well in areas near seacoasts and is hardy to temperatures as low as 0 degrees Fahrenheit. The leaves and roots are edible—you can eat them either raw or cooked. Medicinal uses include this plant’s use as a diuretic and laxative and it is also reported to provide support for the immune system (though never ingest it without discussing it with your doctor first).
2-1/2 to 3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1/4 cup water
2 tablespoons butter
Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader. If thick add more water.
Let it rise double and cut into 16 equal parts.
Baking tray lined with baking paper and cut the ears with scissors.
Then, the eyes can be put, such as pepper grains.
Bake at 375° for about 10 minutes or until golden brown.
a great look inside an egg
Horse flies putting a dent in your enjoyment of your patio and fruit flies taking over your kitchen were as annoying decades ago as they are today. Use these vintage plans to build a premium and extremely effective fly trap.
Read More at www.cookingtf.com/the-five-biggest-bone-broth-mistakes-you-might-be-making/ © Cooking Traditional Foods
At the Organic Gardening Test Garden, tomato plants grow in heavy-duty wire cages we’ve used for years. These square, vertical columns keep our tomatoes standing tall, even when wind whips through the farm. We expect to get a few more decades of use out of our tomato cages—they’re that durable.
What’s the secret of their strength and longevity? Our cages are constructed from livestock panels—rigid, 16-foot-long fence sections, made of heavy-gauge galvanized wire and sold at farm-supply stores. The panels are designed with different sizes of openings for various types of farm animals. For this project, we chose cattle panels that are 50 inches tall with openings 8 inches by 6 inches. Panels with wider-spaced wires cost less and are easier to work with, and it’s easier to pick ripe tomatoes through the larger openings.
Rocket stoves and outdoor grills are great for cooking in a pot or skillet when the power is down or non-existent following a disaster or a worst case SHTF situation where fuel is either flat-out unavailable or intolerably expensive.
There are some things, though, that cook best in an oven. One solution, of course, is to use a cast iron Dutch oven or camp stove. These are great options, sure, but what about something made from the ground we stand on? I am referring to what is commonly caused a “Mud Oven”. Until my recent visit to the Mother Earth News Fair in Puyallup, Washington, I did not know such a thing existed. Live and learn, right?