Jason Learned

Alder Burns wrote:Why separate the seeds and skins at all?  I discovered the easy way to tomato sauce, at least, is to first dry the first few harvests, and then store these until the main crop comes in.  With the big harvest I just throw them in the blender whole and puree them, first having cut out the core if there is one and any bad spots.  As this is beginning to simmer in the big pot, I take some of the dried ones and powder these in the same blender, and then stir this into the sauce until it's the right thickness.  Then add spices, bring to a boil, and can away!  A huge sauce project now fits easily into one day since there is no hours and hours boiling it down, stirring the while to keep it from scorching.  And I've replace a bunch of propane with solar energy.

I’ve made sauce both ways, and I grew San Marzano tomatoes to make the sauce the first time I pealed and seeded them. I found that the pealed and seeded sauce was so much better in taste than anything I had before. And there was a difference between the seeded and deseeded San Marzano sauces. I did not have a mill then so it was way too much work, but the taste was better.
Maybe the difference wouldn’t be that great with another variety, but now that I have a mill…

Inge Leonora-den Ouden wrote:

Kaarina Kreus wrote:In the North: carrot, parsnip, black root, oatroot

Carrots and parsnips are not perennial, but bi-annual (first year they make the root, second year flowers and seeds).

What do you mean by 'black root'? Can you give the botanical (Latin) name?

I grow this as well, and its cousins, purple and meadow salsify. The latin name for Black Salsify is:  Pseudopodospermum hispanicum.
I've had some come back for 5 years and bloom every year. So it seems pretty perennial as far as eating the leaves go, but if you pick the root you'll have to plant some seeds. I'm not sure if you just leave a piece of root if it will work. If you try it let me know.

William Bronson wrote: I wonder if you can bake it into loaves or  kibble for animal feed.
Perhaps in a dutch oven over a biochar retort
If you purposely soak it perhaps you can inoculate with lactose acid producing bacteria?
I've been soaking grains for the chooks this way, and it smells like sauerkraut.

In world war II the Glenfiddich Distillery was able to keep producing whisky because they pressed and dried the spent malt into cakes that they sold to farmers for the cows. In that form the cows apparently liked them, so the farmers helped lobby to keep the distillery open.

Another quick way to use the spent grain is to inoculate them with mushroom spawn. I believe oyster mushrooms will do well for the first flush, you can then sterilize and grow another species. With grains I seem to remember you can do three species in succession. With smaller yields each go.

I don't know if it is my favorite, but I really like using different mushrooms in some dishes to bring out flavor. Porcini and death trumpets impart strong rich flavors, but they are not for every dish.

Jason



I tend to only use cumin with coriander.

I like to use my uncle’s recipe, or I guess guide. I use a slow cooker when possible and I fill it with carrot ends, celery ends and the core, onion  skins and the parts I cut off as well as all the bones. If I make beef ribs, I strip the meat and put everything else back in. I then cook it for a week and keep adding water back in. Towards the end I let the water level get lower. I then filter this and then I’ll add beef shank cut up as well as bone marrow bones. I cook this for two hours with added Celtic sea salt. I take out the marrow to eat on toast and then add the vegetables for another hour of boiling and it is done.

Very strong beef flavor and really thick with gelatin.

If I’m traveling and don’t have a slow cooker. I boil the pot a few times a day and then turn off and keep it covered. I shoot for a week, but sometimes only cook it for three days.

Jason

Here is the original video:

https://www.youtube.com/watch?v=fVYZmeReKKY&t=1s

craig howard wrote:When you mix citric acid with these alkalis,
does it foam up?

yes, but then it will be good to use.

Kevin Olson wrote:

Jason Learned wrote:

I'll convert it to quarts etc one day. Recipe comes from a cool youtuber, who I cannot remember at this time.

Jason

Yes. That is the guy. Thank you

I posted the washing soda recipe in the washing soda thread, but I thought I would post the alternatives here as well.

This is a chelating rust removal recipe to use like Evapo-Rust, but with non-toxic and less toxic stuff. Recipe comes from a cool Youtuber, who I forgot.

So for every liter of water you will add 100 Grams of citric acid.

And one of the following:

Either 40 grams of sodium carbonate/washing soda

or 63 grams sodium bicarbonate/baking soda

or 30 grams sodium hydroxide/lye

May all your restoration projects run smoothly!


Jason

Mike Barkley wrote:It works well for the electrolysis technique of removing rust from metals.

I forgot, it can be used to make a chelating rust remover like evapo-rust.

The recipe is:

40 grams washing soda
100 grams citric acid
one liter of water

I'll convert it to quarts etc one day. Recipe comes from a cool youtuber, who I cannot remember at this time.
But it is a cool non toxic way to remove a lot of rust with little damage to your parts.

Jason