Easy Way to Remove Blackberries, No Chemicals
13 years ago
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- 13 years ago
- 13 years ago
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An easy way to thin apricots and peaches?
Comments (3)Katyajini: Hire a local youth, and pay him/her scale to pluck off the fruit, after a brief period of training from you. This has to be a responsible youth, with fairly well developed judgment. He/she will have to be taught to gently roll the fruit until the stem separates. There is no easy or automatic way to remove peaches and apricots from trees without making unacceptable compromises in the quality of the job. But otherwise, congratulations on your heavy fruit set. Imagine if it were the other way, and you had a very light fruit set, or none at all. Many growers in the mid-South and Southeast are looking at this reality after the Easter freeze. Don Yellman, Great Falls, VA...See MoreBest way to protect hardwood floors while using chemical stripper
Comments (15)OMG...this is VERY difficult. I don't know how you (and all the others) did it. I've realized I'm covering way too much surface and need to go much, much smaller. Of course, after I applied PA7 to another large space that I get to remove today. Yaay. So far, The Green Monster is winning this war. I can't seem to rinse off the brick well enough to remove all the PA7 and the paint residue. How did you rinse off the brick well enough and not create a huge puddle on the floor? Did you find any specific brushes/tools to be most beneficial? I've noticed the grout is soft and I have to not use any metal/wire brushes. Nylon only. I'd love any suggestions/advice as to techniques that worked for you. I'm going thru nylon brushes like M&Ms. Just how long did this take you from start to finish? Five years? Eight? I don't know if I can do this...it feels daunting. I'm not sure PeelAway7 is the right product for this. Take a look at the pics below. Fireplace with first coat of PA7: After...still needs more scrubbing and rinsing (w/out flash). This is after 3hrs of scrubbing and 2 coats (two 24hr segments) of PA7. Same w/flash: Got ambitious before I knew what I was in for. I get to remove this section today....See MoreNeed an easy and non smelly way to clean my walls before painting
Comments (9)"I've read the TSP has a really "heavy" smell and you have to be careful with it and make sure that you get it all of the wall or paint won't adhere." TSP does not have much of a small at all. It is about the most powerful cleaner that is commonly available. Its biggest hazards is that it burns skin and can stain (darken) woodwork (floors are the big victim). TSP also REQUIRES a separate rinse to ensure it is removed. ANY residue will damage the new paint (it is that strong). If the walls are not filthy Spic and Span should do fine....See Morefavorite way to use raspberries &/or blackberries?
Comments (6)Yes, I did make that tart, and I've made it several times, as it is one of my favorite desserts - it just does not keep that well. Here's my recipe: Lemon Curd Tart with Fresh Berries For the crust: 1 stick (1/2 cup) unsalted butter, cut into pats 1 egg yolk 1/4 cup sugar 1-1/4 cups all-purpose flour, plus more for rolling Pinch salt (1/16 tsp) 1 tbsp cold water For the curd: 3 Meyer lemons, zested 2/3 cup Meyer lemon juice (zest lemons before squeezing) 1 Tbsp cornstarch 1-1/4 cup sugar 4 large eggs Pinch salt (1/16 tsp) 1-1/3 sticks unsalted butter, cut into pats For the topping: Fresh blackberries, raspberries, blueberries, strawberries (whatever is in season), 1-1/2 pints total Instructions: For the crust: Preheat oven to 350 degrees F. Prepare crust by combining butter and egg yolk in a mixing bowl – can use the paddle attachment of an electric mixer. Add sugar and beat until combined. Sift flour and salt together and add to sugar mixture, stirring just to combine into a grainy texture. Sprinkle the water over the mixture and combine with hands to make dough pull together. Dump mixture onto floured board and form the dough into a ball, kneading, if necessary. Press the ball into a disc shape, wrap in plastic wrap, and store in the refrigerator for 30 minutes. On a lightly floured surface roll dough into an 11” diameter circle. Transfer dough to a 10” diameter tart pan, and push dough into sides of the pan, making the inside corner as square as possible. You can use the bottom of a tumbler for this. Roll over the top edge of the tart pan to cut off excess dough and make a flat edge. Butter one side of a 12” diameter piece of aluminum foil and place it buttered side down on the pastry, keeping inside corners somewhat sharp. Fill the shell with pie weights or beans, and fold edges of foil over the edge of the pan. Bake at 350 degrees for 20 minutes. Remove the pie weights and foil, prick the bottom of the tart shell, and bake again for 20 to 25 minutes more, or until lightly browned. When you remove the tart shell, prick it again if it has puffed up or does not settle fairly flat. Allow this to cool to room temperature For the curd: Zest the lemons and reserve the zest. In a bowl, combine the lemon juice, cornstarch, sugar, eggs, and salt and beat with an electric mixer or whisk to an even consistency. Stir in the lemon zest with a spoon (not the whisk or beaters) and place this mixture in a saucepan over medium high heat. Cook, stirring constantly for about 5 minutes and reduce heat to medium. Continue cooking and stirring for 8 to 10 minutes more, until mixture has thickened and reached a temperature of 175 degrees. Once the mixture gets above 165 degrees, the temperature will start to rise more quickly, and you will have to watch it closely at this point. It is okay to take it to 180 degrees, as it will continue to heat after it is removed from the burner. Add the butter, one or two pats at a time, and stir until it is fully incorporated and has a silky consistency. Pour the lemon curd into the prepared shell and allow to it cool to room temperature. Place tart in a pie saver with cover and chill in the fridge for at least one hour. Arrange fresh berries in concentric rings on top, alternating rings between sweet and tart berries. If the berries are too tart, you can dust them with powdered sugar when serving....See More- 13 years ago
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