lost: you could space the letters maybe? https://www.b i t c hute.com/video/eOLfW17dSeBI/
Oct 14, 2021 21:29:56 GMT 10
Beno: Personally i think bigchute sounds more profane. let’s test the filter now.
Oct 15, 2021 6:16:31 GMT 10
milspec: Patient bitcoin holders will be happy today.
Oct 16, 2021 21:42:42 GMT 10
milspec: I wonder if the 2030 Net zero Carbon push will be our justification to go nuclear power generation in Australia?
Oct 18, 2021 9:14:56 GMT 10
tactile: That might be something to watch. Will give the Chinese some more excuses to threaten us with nukes...
Oct 18, 2021 12:45:12 GMT 10
malewithatail: The new mantra for WTSHTF. "We, the unqualified, led by the unwilling, have been doing so much with so little for so long, that we now attempt the impossible with nothing !"
Oct 18, 2021 20:27:28 GMT 10
Tri-Polar: Apparently a tornado ripped through here last night. Nothing like being prepared. Had to get the tank and chainsaw out so wife could go to work. New things for the list. Better generator and ATS.
Oct 27, 2021 9:35:12 GMT 10
SA Hunter: Glad things are ok Tri-Polar.
Oct 27, 2021 11:05:27 GMT 10
Gardens all over the US are over running with zucchini right now. Here is what I do with mine. I bake loaves of zucchini bread and vacuum seal the loaves and freeze.
3 cups all purpose flour 1 tsp salt 1 tsp baking soda 3 tsp ground cinnamon 1/4 tsp baking powder 3 eggs 2 cups white sugar 3 tsp vanilla extract 1 cup vegetable oil 3 cups grated zucchini 1 cup chopped walnuts optional 1/2 cup raisins optional optional 1/2 cup chocolate chips optional
Preheat oven to 350. Sift together flour, salt, soda, cinnamon, and baking powder. Beat eggs. Add sugar, vanilla and oil to egg and mix well. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts and raisins if desired. Pour into 2 loaf pans. Bake at 350 for 1 hour.. or until tests done. Cool on rack and then remove from pans. May be drizzled with a powdered sugar and milk glaze.
Last Edit: Jul 15, 2020 1:40:03 GMT 10 by dirtdiva
A southern staple quick and easy. This is a sweet pickle that I use in potato salads and such or my husband and grandkids just eat them out of the jar I also ferment kraut, vegetables and a garlic dill.
Refrigerator Bread and Butter Pickles
1 1/2 pounds pickling cucumbers , sliced 1/4-inch thick (about 5 1/2 cups) 1 1/2 tablespoons kosher salt 1 cup thinly sliced sweet onion 1 cup granulated sugar 1 cup white vinegar 1/2 cup apple cider vinegar 1/2 cup water 1/4 cup light brown sugar 1 1/2 teaspoons mustard seeds 1/2 teaspoon celery seeds 1/8 teaspoon ground turmeric
Instructions Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. (If you’re really impatient, though, they taste great after only a few hours!) Store in an airtight container in refrigerator up to 3 months.
Last Edit: Jul 15, 2020 1:47:16 GMT 10 by dirtdiva
2 pounds cabbage 1 large green pepper 3 large carrots 3/4 cup chopped onion 1 teaspoon salt
2 cups sugar 1 teaspoon dry mustard 1 teaspoon celery seed 1 cup vinegar 1/2 cup water
Simply shred cabbage, green peppers and carrots. Add chopped onions. Sprinkle salt over top of veggies and mix well and let sit for 1 hour. I let mine set longer atleast 2 hours. Then drain In a pot add sugar, water, vinegar. mustard and celery seed and bring to a boil. Boil for 3 minutes Pour over drained cabbage and let set for 5 to 10 minutes. Stir well Package in freezer containers leaving about 1/2 inch head space (Note I freeze in small square containers probably a pint. When frozen well I remove from containers and put in bags and vacuum seal)
When ready to enjoy just remove from freezer and allow to thaw and serve. I find that this keeps wonderful for atleast 6 months. Mine usually doesn't last longer than that.
If you don't want to freeze this keeps in the fridge for weeks. Safe for potlucks because no mayo.
First you need to pick about 3 quarts of beets or about 24 small beets or I like to use the heirloom variety "Cylindra". Great variety for pickling. Then wash the beets outside to remove dirt and cut the greens off leaving about 2 inches of stem. Do Not cut the beet roots or they will bleed red everywhere. The greens are great to give to the chickens or rabbits. Once you have your beets clean and trimmed place in a large pan of water to cover. Now cook beets until soft but do not over cook. Just until a fork can be pushed into one without a huge amount of resistance.
Now drain your cooked beets and allow to cool so that they can be handled comfortably
While waiting for your beets to cool warm your jars in your bailing water canner. Put your lids in a small pot of warm water to heat.
Now peel your beets and slice. Don't worry that peeling will just slide off with your fingertips. Now slice your beets anywhere from a 1/4 to 1/2 inch thick or chop into small chunks if that is the way you like them. If I have very small beets I have even just pickled them whole.
Now in sauce pan combine 2 cups sugar, 2 sticks cinnamon, 1 Tablespoon whole allspice, 1 1/2 teaspoons salt, 3 1/2 cups vinegar, 1 1/2 cups water. Bring mixture to boil then reduce heat and simmer for 15 minutes. Remove cinnamon sticks.
Pack sliced beets into hot jars leaving 1/4 inch headspace.
Ladle hot liquid over beets again leaving 1/4 inch headspace. Remove air bubbles
Wipe rims to remove any food particles.
Place hot lids and rings on hot jars and fingertip tighten only.
Place jars in hot water canner until completely submerged. Process pints and quarts for 30 minutes in a boiling water canner. Remove from canner and allow to cool until you hear that familiar ping as the top pulls down and seals.
For me this recipe made 6 large mouth pints. I have several more pickings still in the garden but I always pick the largest ones first and then as the remaining beets increase in size continue to pick.
Just a word of warning: Beet juice stains horribly.
The last of the green onions or spring onions came out of the dehydrator.
And the last of the gooseberries going in the freezer. I saved out enough for a pie.
And the summer vegetables start trickling in with the first cooking of green beans and the zucchini we are picking daily. I plant successive plantings of zucchini for the chickens and myself. Our favorite way to eat them is sliced and rubbed down with olive oil and sea salt and thrown on the grill.
Then I start packing my kraut into a clean large crock or even a canning jar. I use a large wooden spoon to start packing that cabbage into my container. Really pack it tight allowing it to make it's own juices as you tamp the cabbage down with the spoon. When you have gotten all your cabbage in the chosen container there should be enough water to completely cover the cabbage. If not you will add your extra brine over the top. you want it well over the top by at the least an inch. If I am making a large crock then I lay a dinner plate over the top and weight it down with a jar of water. Then I like to cover my crock with a piece of muslin and tie a chord around it to hold it in place to prevent flies and gnats from getting in there. Every day I check the crock and skim off any white residue (scum) that forms on top. Do this with clean and sterile utensils.
If making in half gallon jars which is what I make these days I make 4 at a time. I sit them somewhere around my house. Usually the laundry room in a glass baking dish to catch any run off. Inside the top of the jars of kraut I usually just fold up a couple large leaves and use them to hold down the shredded cabbage. Tou can also put water into a small ziploc bag and stuff that into the top of the jar. Just make sure that your shredded cabbage is submerged. Put the lid on the jar but do not tighten them down tight, just loosely. These jars will start to form bubbles immediately within a day or so. They may ooze water/brine from the top as they ferment. They will smell! I burp the jar every day by just loosening the cap a little. They will spew brine so be careful. Clean any brine that overflows into the baking dish daily and replace. After about 14 days the jars are washed off and placed in the bottom of the fridge. The longer the jars set the softer the kraut gets and more flavorful. When I was a kid my grandparents would take that crock and put it in the spring house with a piece of muslin over the top.