Rick Howd wrote:
Ghislaine de Lessines wrote:I think KIM must mean Kitchen Instruction Manual.
Great suggestion, it might even be what he was thinking. I haven't heard the term before, I've been playing with timber/lumber the last 10 years and restaurants were tech savvy if they had a FAX machine and a computer for email.
Let's crowd source a Permaculture kitchen and I'll draw it, What do you want? Describe the equipment and your spacing/arrangement suggestions, I'll only make changes if they violate US or state codes that I'm aware of.
Rick Howd wrote:If I understand correctly; the 1000 year soup is always at a safe temp, 160f + and you refresh the liquid as well as the ingredients as time passes? Maybe 190f so additions don't bring the temp down too far for too long?
Seth Peterson wrote:Brine barrel - in the olden days they had a saltwater pork brine barrel, among others in the basement. The just get throwing pork pieces in till cured and then roast or smoke them. Eventually they would change the salt brine water (think sea water). in professional kitchens, always have a couple of 5 gallon buckets of brining meets in the walk in fridge. This makes pork last weeks to months, and makes it tastier and healthier (by Weston A. price standards)
Chris Knipstein wrote:5) wall mounted knife rack. Magnetic or hooks so you don't have your good sharp butcher knives all in a drawer that ends up with other things in it as well, or in one of those blocks where either the knife is to long and goes through to hit the counter or you're sliding knives up and down looking for the one you want
Jocelyn Campbell wrote: I've been afraid of magnetic knife holders because a) I've never used one and b) my neighbors who did use one had all kinds of missing enamel chunks out of their stove stop from their knives falling (or being knocked down) off their magnetic knife holder above the back of their stove
Those of you who love these: do they fall off? Was my neighbors' situation just a case of the poor use in the wrong place or something?
Seth Peterson wrote: <snip>
ELEMENTS IN A PERMACULTURE KITCHEN (partial list)
Master health tonic
Leila Rich wrote:
While brining pork and poultry is traditional in the USA, in NZ the main brining candidates are beef, mutton and fish.
So basically...you can brine anything that walks, flies or swims!