Ryan Hobbs

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since Jul 10, 2017
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books forest garden homestead cooking trees woodworking
Im 29, enjoy gardening, I make pottery for a living, and I can cook like a chef. I'm no good at dating, but if you find that you like me, and I like you back, we can give it a try.
Otway, Ohio, USA
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Recent posts by Ryan Hobbs

I'm making garum fish sauce. Mackerel, salt, corriander, bay leaves, black pepper, and garlic.

Fish to salt ratio is 5.5:3. I expect to use the salt that stays solid as an umami salt for seasoning.
1 day ago
My go to has been mac and cheese for 28 years. My mom always made me instant and cut up hotdogs into it. Now that I know I have a lactose allergy, I make it very differently, but I think it is very much improved.

First I boil the macaroni. While that is going, I fry bacon and render it. The bacon is taken out to drain. The grease has flour added, then goat milk to make bechemel sauce. To turn bechemel into mornay sauce, I melt in as much manchego cheese as it will accept. Then the pasta is stirred in. The bacon (crumbled) and some fresh minced parsley go on top.

Optional toppings include: pork sausage, chopped sundried tomates, fried chorizo, spinach, pesto, roasted garlic, etc...
3 weeks ago
I think it is a good idea. Test the soil and ammend it before planting tho. Look at posts by Bryant Redhawk for detailed ammendment instructions.
3 weeks ago
This simple classic staple of the American farmer is quite likely older than the first colonies. I have seen how they were made in the 1760s on the Townsends youtube channel and I got the proportions of dry to liquid from The Science of Food and Cookery by Anderson (published 1921). What follows is my own recipe modified from these two sources.

2 cups liquid, can be any aqueous liquid. I use half milk half water.
1 cup whole grain cornmeal
1-2 tbs melted bacon grease or lard
Hot grease, preferably jowl bacon grease or lard
Salt and honey to taste

Mix the liquid, the cornmeal, and the melted bacon grease in a small pot over medium heat until you have a thick batter. Spoon the hot batter into the hot grease, and fry until golden on both sides and crispy around the edges. Serve with a smidgen of salt and a drizzle of honey.
3 weeks ago

Leon Szlauch wrote:The forum concerns commercial breeding of edible snails, and the aquatic snail is not.

Conch is a kind of snail, is edible, and lives in the tropical seas. It is also becoming endanged in the wild and is important in Jamaican cooking.
1 month ago
I looked at your front page but didn't see any headings for aquatic snails.
1 month ago
A few answers I didn't see posted:

1. Welding flux - it can be used to forge-weld steel and wrought iron. Straw ash is better than wood for this, and horsetails are even better.

2. Ceramic flux. If you can't seem to get your kiln or pit firing hot enough to vitrify the clay, you can mix in sifted ash in +5% increments in test tiles and get it to vitrify that way. - Another use is to make glaze. A mixture of ashes, clay, and ochre should yield a medium-high firing glaze. Add brown bottle glass to make it low firing.

1 month ago
I second the suggestion to milk her. I used goat milk tonight to make bechemel sauce, and it was splendid! I put goat milk in my coffee, on my cereal, in my gravy and bechemel, and use it in baking.
This is but one part of my roasting system, just the drum and skirt. It can accept the rocket j tubes or a camp stove or a bbq... I'm not sure if a hood is needed.
1 month ago

Su Ba wrote:Ryan, do you roast your coffee inside the house? If so, how do you deal with the smoke?

I do. I just turn on the vintage 1960s era kitchen fan and the smoke alarms don't go off. It does smell like popcorn for a few hours after tho. I also winnow in an old threshing basket on my porch. Keeps the kitchen clean.
2 months ago