Stacy Witscher wrote:My favorite pickled red beet recipe is 2 cups red wine vinegar, 1 cup water or red wine if I have it, 1 cup sugar or to taste, 1 Tbsp. salt and per jar - one bay leaf and two sprigs of thyme. Usually I do these in pint jars. Scale up or down as needed.
Heather Staas wrote:I'm new to canning and about to embark on my first "pickling" season. I'll be watching for answers here as I learn!
I'm looking for a few things to really understand this all, like water: vinegar ratio as a general rule of thumb. Recipes are all over the place. But I don't want to follow an "exact" or specific recipe every time I make something. I want a "basic" formula that I can then play with as far as flavor and spice.
I'm thinking I'll have at least a "regular", a "sweet" with splenda or something, and a "spicy" with dried red pepper. Then I can play with vinegar types and substituting or including a new herb flavor.
I grow a variety of my own herbs; dill, coriander/cilantro, mustard seed, thyme, orgeno, basil, savory, rosemary, chives, garlic chives, chervil, parsley, loveage...
Joshua LeDuc wrote:By far, the tastiest pickles are the lacto-fermented kind. The bonus is that they are pro-biotic and will help improve one's gut biome! Sauerkraut is made by lacto-fermenting cabbage as well. A book by Shockey named Fermented Vegetables is a very good hands on guide that teaches the reader how to start lacto-fermenting, with lots of recipes for almost every vegetable. I also found this blog which explains it well.
D. Logan wrote:First, let me say those baskets have me thinking of all sorts of delicious things I could make!
Second is more on topic. I would think one way to battle this might be including a piece of paper. Something that listed every item (and possibly a short description) in the current basket along with cooking suggestions (links to the recipes instead of having them on the paper to save space and paper) specific to that basket. The list would make it easier for people to recognize what they have and the suggestions would perhaps inspire them to use things they are less familiar with.
Erika Bailey wrote:"My go to quick meal is Shakushaka" --Katherine Burelle
Goodness! That is usually a meal I do in the fall when I have too many peppers and tomatoes to count and they are taking over my counter! I always think of it as a couple of hours of cutting veggies...I am sure there's a simpler way.
I tend to freeze ahead single serving meals of whatever for my spouse to take to work, and those do the trick when no brains are left. Alas, bread and eggs, my go-to of younger days is less effective now as my spouse is intolerant of gluten and allergic to eggs!
Matthew Nistico wrote:
Katherine Burelle wrote:
Chip Friedline wrote:
A completely lime based mortar is not waterproof until it has aged by fire or time (chemical change). A mixture by volume 3-1-1-1 of fine sand, fireclay, hydrated lime, and Portland cement will be waterproof and stable at high temps. Yes the Portland will burn out at some point but it will keep the mortar waterproof and stable until the lime takes over as the binder.
Would you say that your 3-1-1-1 mixture is a good cob alternative for use in a greenhouse? I am building a RMH in a 10x26 greenhouse, the mass will be the soil, I need a suitable substitute to cover the exposed feeding tube and would rather not use cob as the environment will have a high RH value.
I can't really answer your question, and I don't know if Chip will even see it, 8 years later. I would point out two things, however:
1) What was the point of Chip's comment in the first place? Why should I need to be concerned with how waterproof is the mortar on my RMH? It is an interior appliance.
2) See Erica's comment above on strictly avoiding lime or Portland cement in an RMH, in favor of clay/sand mortar or just monolithic clay/sand (i.e. cob). Anything from Ernie or Erica I would take as The expert opinion when it comes to RMH tech! Doesn't mean there isn't room for different ways of doing things, but she sounded pretty definite about the dangers of these materials in an RMH build.