Jason Learned

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.

I’ve seen it used in making Asian noodles. I haven’t tried it yet, but I’ve eaten them in different parts of Asia and they are pretty tasty.

Nancy Reading wrote:The coldest we've got in the last 16 years is about -12 Celsius in the winter. My trouble is that it is also cool in the summer.
I'll try and link a chart here to illustrate (and one for Missoula for comparison both from  weatherspark) . It's never really hot, although the humidity can make it pleasantly warm sometimes. It's just as well when my soil is so shallow - it would dry out in no time if it weren't for the frequent rain :)
Because it is so cool it takes longer for the roots to grow - I suspect that the soil biome is rather different because of this too. I'm still learning (as are we all of course) but am hoping that developing landrace crops that tolerate it here better is part of the solution. Windy, acidic soil....we all have different advantages and challenges.

I read in the Westin Price book that they used to used the thatch from the rooves as a mulch and fertilizer for the oats on the islands over there. There were no chimneys so the smoke perforated throughout the thatch and added fertility. He stated that when chimneys came into fashion they directed peat smoke into outbuildings so they would still have smoked thatch to use. It made a difference in the growth rate of the oats. I wonder if there is some way for you to construct some sort of recreation of this and if that can make your land more productive. The thatch was made from oat straw I believe and that would have been the old kind that grew taller than the norm of today.

Nice project and a beautiful island there. I wish I'd spent more time there the only time I went through it.