John Weiland

Above in this thread the Japanese dish natto was noted.  AFter introducing nattokinase as a supplement into my diet, I'm finding it may be doing wonders for my arthritis and general older age/post-stroke discomforts.  Does anyone here have a natto recipe they can recommend and a way to serve it in a meal?  Thanks!

Success!.....or at least closer.    Much thanks for suggestions here and I do think I will stick with the 'drizzle the oil' approach as opposed to the all-ingredients-added-at-once version.  I decided to rescue what I had already tried to make by taking a new jar and and using the immersion blender to blend one egg with a few teaspoons of lemon juice.  Then I used yesterday's failed attempt as the drizzle.  With the wand speed on low-medium, the slowly added drizzle finally began to thicken after a bit, but by the time I had used it up, the concoction was only a thicker version of runny.  So with the blender still churning, I began to slowly add more oil and it really began to thicken at that point.  The final consistency was pretty close to real mayo..... looking forward to trying it on sandwiches this evening.  With regards to oil, my wife did not want me wasting avocado oil on my practice runs so I used our more abundant expeller-pressed canola oil.  I've grown quite accustomed to that flavor and find that it does not overpower the desired mayo flavor.  Additionally, to give it more of an eggy kick, I use half the recommended table salt and supplement with himalyan black salt. A combination of white wine vinegar, lemon juice, and dijon mustard round out the recipe.

As always, excellent, diverse and helpful advice here .... much thanks!

Two quick questions on this thread:

1)   Stick blender approach did not work for me tonight...is it crucial to blend the non-oil ingredients before exposure to the oil?

2)  I'm wondering about the age of the egg. While I'm confident that the egg that I'm using is "good", it's possible that it can, on occasion, be several weeks old.  Does anyone one know if a freshly produced egg brings greater success to the mayo-making procedure?  Thanks.....

Eric Hanson wrote:

I hope that this clears up some confusion and adds to the overall discussion.

Eric

Clear and perfect, Eric.....Thank you!  

Timothy Norton wrote:If I walk by a package, I swear I put on 5 pounds.

I'll have them as a treat if I stumble on them.

Is this true if they are still on the grocery shelf and you look at them and then walk past as part of a recovery program? ...   Cuz if so, then I'm not dropping any pounds.....lol

True:  30+ years ago when wife was making the cross country trip to move to our new location, she made a gas-stop in some no-where's-ville along the way.  Opened the door of the Jeep Cherokee to continue on and was frantic that her quite small pet pot-bellied pig seemed to be missing.  Finally some movement and thrashing revealed piglet's location--wedged between the back of the front seat and the flattened seat-back from the rear.  You see, wife had place a package of Oreo's out of reach of said piglet by placing package on floor in front of rear seat.  Piglet saw its opportunity when wife went into gas station and made a deep dive for the sweet treats beckoning below. So wife had to grab piglet by rear legs and pull her up out of the hole....all while cookies and frosting and crumbs were dribbling out of piglets animated chompers.....  

Anne Miller wrote:

I also an a fan of hot dogs in a bun topped with chili and cheese .. Chili Cheese Dogs,

Although our household is mostly vegan these days, I've settled on a veggie dog that to me does a good enough job with taste and texture to satisfy the craving.  Chili Cheese Dogs were one reason for that craving and I still enjoy those today.  The corn chip enchilada casseroles have become staples as well, especially in the fall season when it provides a good reason to quickly dump tomatoes, peppers, onion, garlic, zucchini, spices, etc....you get the idea....into a large skillet to make the base, then pour it all over corn or tortilla chips and bake, with or without cheese.  Typing these lines....mouth watering already...

Really enjoying the simplicity of your systems, Thomas, and am following all of this closely.  Our most concerning power draw is a deep well (220VAC) that would need a cognate inverter for juice.  I recall focussing some years ago on the Magnum brand for such an inverter.  Are the chest freezers that you mentioned elsewhere 12VDC?..... That would be a huge savings to us especially in summer as we are running 4 chest freezers in an un-insulated garage.  Not a problem in winter as you can imagine, but an unnecessary cash pit in summer.  I have the younger brother of your pictured controller in the 75/10 configuration--was going to use that to maintain charge on extra batteries in the Kubota 4X4 RTV to power a winch and bed crane.  Good luck with your upcoming upgrades!

Eric Hanson wrote:....., you can discharge to zero, as indicated by the BMS, but technically there is about an extra 30 percent more you can get—you will just never get it back.  But as a sort of best practice, it is recommended that you not discharge below 20% as per BMS, but that is not a hard and fast rule.  

I think this is a very important point and therefore request confirmation that I am envisioning this properly.  There is the "real" 0% and then there is the "BMS registered" 0%, which for safety/protective reasons are not the same, correct?  The BMS 'determines' 0% to be when the battery is 'really' at 20% as a means to protect the battery (by shutting down) from over-discharge to the point of damage.  Am I reading this correctly?  My need for clarification is then on the statement "... it is recommended that you not discharge below 20% as per BMS":  Are you saying to not charge below what the BMS is indicating to be 20% or the "real" 20% which the BMS is already pre-set to call "0%"?  Does my question make sense?  

Finally, just a point which may be relevant irrespective of battery type:  Does a charger determine that the battery is at 100% by (a) zero amps of current flowing from charger to battery, (b) a certain voltage being reached and triggering shut-off/float stage, or (c) some other parameter that I'm not thinking of??  Maybe it's more complicated than this depending on battery chemistry and charger design?  

Again, so glad to have seasoned experts here to help with our real-time conundrums.  Just amazing to me the advancement in battery/solar technology since I first saw a panel in the 1970s and the idea was just getting its wings.

I'm not speaking from experience here, just from the learning via a few videos as I consider jumping to solar for some home use.  The following video you may already have seen, but if not it directly addresses your question.  I think the argumentation might have been done a bit better, but it seems to drive the point home on why charging to 100% for home solar is fine for most users.  

https://www.youtube.com/watch?v=1G8WxY_jcUM

Mother always had a small shaker jar of cinnamon sugar.   I think maybe a tablespoon of powdered cinnamon for every 5 or 10 tablespoons of sugar.  This is mixed to yield a granular, light brown sprinkle.  Make and butter up toast as usual, then just sprinkle on cinnamon sugar to desired level.  Still keep a shaker around now....