Jason Learned

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

[quote=Thekla McDaniels]I was once served pasta cooked with baking soda, or so they said later.  The pasta was quite soapy tasting, leading me to wonder 30 some years later if it was really baking soda that was accidentally put in the pasta.  There were 30 of us eating meals together, and pretty much everyone left the pasta un eaten.  Later fresh pasta was supplied, but we had finished our dinners and we had another class to go to.  There was some discussion about the soapy noodles, but the course we were taking was a lot more interesting than someone’s mistake….

But how come those noodles were so soapy?

I did a little internet searching and found  recipes for home made ramen that said baking soda in the pasta water made them chewy like ramen.  And some discussion about adding washing soda instead of baking soda too.  But apparently baking the baking soda changes the chemical make up of the molecule, or do I call it a crystal?  I don’t know, but you end up with the identical chemical formula as washing soda.  It drives a hydrogen off.  But the warning was not to use washing soda in food because the manufacturing process is different for food grade “washing soda” than non food grade  washing soda and impurities are allowed in washing soda that are not allowed in food grade products.

When I have nixtamalized corn with baking soda, slipped the seed coat and rinsed well, it still had a hint of soap.  

I don’t mean to draw the thread off topic here by any means.  I was confused by the suggestion of using washing soda to cook noodles.  Did some research and I remain confused.  I wanted to add a note of caution alongside the idea of eating washing soda.[/quote]

From the recipes I've seen, when they use baking soda they heat it first, which changes it to washing soda. And good point to use food grade sodium carbonate.