Q-1: You never mentioned Sepp's one book in English by name, I have looked and didn't find it - can I buy a vowel? And was it good, or do you find the video's a better resource for his philosophies?
Q-2: And how are his methods working in your neck of the woods? Can't wait for the Show-n-Tell update. This stuff is all so great, in theory, but it's the every day application and reasonings/needs behind it's use that brings it within the reach of us all.
Q-3: Are you raising pigs yet? What are your reasons for wanting pigs? (I'm not sold on pigs yet
Q-4: Have you made your own rocket stove? Is there reasons why you haven't made one yet? I assumed, because you paid for the workshop, that you were needing one.
BTW: I love the info about cast iron. Always been a struggle keeping things from sticking, but then I use coconut oil and felt that added to my woes. Thanks for the great articles!
Does coconut oil lead to sticking?
I have raised over a hundred pigs. Have you seen my articles?
I will be moving to Montana in the next few months
That's what I wonder.... it does have a tacky feel when cooking with it, but that could also be my cast iron pans. I tried to get some good fat (grass feed organic beef) to test out against it, but the deal fell through. So I have no comparison - yet.
Leah Sattler wrote:
montana! I thought you just moved to a new place! you don't like it?
Look for organic shortening. It's very good and easy to find.
I find the type of fat matters much, much less than the temperature of the pan.
I am looking for land. While I'm looking, I have a free place to stay
Paul, I hope you're moving into a scenic area!
I still don't get the benefits of raising pigs - to me they are like chickens in that you have to confine them due to the damage they do on the land. And you say their hoves really pack the ground - is this good for vegetation growth?
rose macaskie wrote:
I have never known a scrubbed pan that does not then stick.
How do you grow lufers? Do you live by the sea?