Travel books - how long to keep?
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16 years ago
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Adella Bedella
16 years agomarie26
16 years agoRelated Discussions
How long after harvest to keep spraying?
Comments (17)Thanks Jim, My intentions are that my son and I will plant the trees. I plan to rent a dingo with a large auger. These are small peach trees, so they won't need much of a hole, but I don't want to try it by hand. I've thought of doing some soil testing. The biggest issue with our soil and climate around here is getting peach trees up out of the ground (i.e. terraced). If that's done peaches grow like weeds, if it's not done, they die. I did a couple soil tests on the soil here and it was very low in P. However, the farm property has been used for cattle pasture for years, and so should have plenty of P (probably too much). Zinc was also low here, but I typically spray Ziram for early scab control which also provides zinc through foliar absorption (peach trees are heavy feeders of zinc). My general problem is that peach trees have been too vigorous here, so I wouldn't mind if the soil was a little less fertile at the farm (but it probably won't be). The soil profile looks very similar on both sites (20" of top soil followed by clay for as far as you want to dig). I plan to mulch the trees out there with wood chips and run a dry orchard, as I do here. "are you doing this on your own or are you getting technical assistance from a university or crop specialist?" I'm not quite doing it on my own. I've been touring orchards in the area for many years (partly with the Kansas Fruit Growers Assoc.) so compared to other orchards I don't think there are many surprises. There is a good fruit specialist in Missouri I've met and may see if I can get him to come out. My wife and I looked for land for a while and no site is perfect. This ones not either. The biggest issue is air drainage. The part of the land I intend to plant does flatten out in a low spot, but the low spot extends for over a mile, so I'm hoping the flat area is large enough to accommodate cold air drainage. Part of the property is on a southward facing slope, but I don't intend to plant on that (at least not right away). I wish the property didn't have the air drainage concern but trying to find a property easily accessible to the public, zoned rural, doesn't flood, at a reasonable price is pretty difficult. My biggest question was row spacing, since I don't have any experience running large equipment down rows. I emailed a few commercial peach growers and basically got back similar answers. Namely, it's personal preference. Jerry Frecon (fruit specialist from Rutgers) sent back the most humorous response - "I could take you to orchards with 16' row spacing and when they are heavily laden with fruit you can hardly walk down the rows. I see the growers drive his equipment through these blocks and break limbs, knock off and bruise fruit but he does not worry about it because he says he is picking up to 1200 bushels per acre at this close spacing and high vigor." I've pretty much settled on 25'rows which is a bit more space than growers around here allow. I plan to allow 30' at the ends to turn equipment. There is a very good resource here, http://www.clemson.edu/extension/peach/commercial/index.html called the "Southeastern Peach Growers Handbook". It is obviously written for peach growers in the Southeast, but the Midwest doesn't have anything nearly that extensive, and a lot of the information crosses over....See MoreHow long does corned beef keep?
Comments (2)Botulism isn't usually a concern if its cured with nitrates/nitrites. The 'Prague' is adding nitrites (and nitrogen) to the meat and has a preservative effect, which makes it stay pink. They use these in pepperoni, and you have probably seen pepperoni and other meats that are not even refrigerated, like some specialty sausages and even summer sausages. Because you don't have good control over the amount or salt and nitrites/nitrates in the Morton Tender Quick, it tends to be suitable for those who are not too concerned if its overly salty, or just want to give it a simple single try. When I make this brine, its usually the meat that gets weighed and the brine amount its based on the salt and Prague (nitrites/nitrates) and water. Here, I do use measuring devices, as its important to get the right amount of salt, and after curing if its too salty its hard to remove it. Prague is also got pink color and salt added so its not just pure nitrites/nitrates. If it were, it would be about 1/8 the amount that is in a tablespoon of Prague. They do this so that its easier to measure or weigh the nitrites/nitrates, and you are less likly to over do the amount. Soaking the meat for that long (2 weeks!? )is too much time. No matter what the books say. I use a meat pump, an oversized hypodermic needle and syringe and inject the brine into the meat. Because a brisket is quite thin, it needs very little brining, maybe 2-3 days tops. A very low, slow cooking is essential for a tender result. In this forum are many sources for the nitrites and nitrates and other curing supplies as well as links to recipes. Corned beef is also made into pastrami, by coating the outside with the same pckling spices and baking very slowly like 6 hours at 250 degrees. Usually the nitrates are used for longer, slower air curing, and nitrites are used for fast curing like sausages and corned beef. They also identify these as Instacure #1 and Instacure #2. Here, I don't use a pickling spice mix per se, but instead grind up peppercorns, mustard seed, coriander, bay leaf, celery seed, dried garlic, onion, and a few other spices (done in a small blender type coffee grinder) THis spice mix is also added to the brine. Suggest that uou remove it from the brine now, and rinse it off well, then either simmer to cook it very slowly for several hours, or bake at a very low 200-250 degree oven, covered, for about 4-6 hours. The internal temp should eventially reach about 160. I have even made a great pastrami from very lean eye of the round, which in itself tends to be quite tough. Not sure if you actaully tasted the brine before it was soaking the meat, but if it was overly salty, it may result in that same end result. Years ago, before I started making cured meats, my mom had gotten a recipe off a package of Morton Tender Quick to make a hamburger type pepperoni that was wrapped in aluminim foil like a big sausage and baked. It did turn out quite interesting, but was a bit salty. I still have that almost full bag of Morton Tender Quick here, for nearly 30 years now, and have not used any since. Lots of good info on nitrates and nitrites at this link to: http://www.butcher-packer.com/pages-document_general_info/product-743/nitrite-and-nitrate-curing-salt.html Here is a link that might be useful: Butcher Packer...See MoreWanna take bets? How long can I keep it like this?
Comments (17)Oh, Sally, it's dreadful! I posted above (March 4) that the desk was covered. I had it cleaned off for Christmas (and in the process misplaced some books I had listed for sale on Amazon, thereby losing two sales), but stuff has made its way back to the desk. Most of the stuff is task related, but looking around me this morning I see on the desk a laboratory hot plate, a car funnel, a rawhide dog bone, and a bra! I'm a disgrace . . . which is something like what my son told me last night when he saw the desk--or, rather, what's on top of the desk. In the past, whenever I've taken a job outside the house it has always made me more efficient about getting things done in the house. Deadlines and the necessity to keep some momentum going, I guess. But I started a job in December, and this time it has had the opposite effect; I'm having a very hard time keeping up with the clutter. Since I'm the only person who lives here, I know the stuff isn't accumulating while I'm at work, but that's the way it seems. Incidentally, I'm right handed. The trackball was on the left because I switch sides from time to time to prevent more carpal tunnel issues. (However, my new job threatens to give me CT problems.) One nice thing that was added to my desk since the above picture was taken is a very large, sleek, and beautiful Canon scanner. I've been having fun scanning my dad's negatives, slides, and prints going back to the 1930s. Susan...See MoreAir Travel Booking Dilemma
Comments (8)I think I will do the 'fake' booking. I'd only be out the $150 pp ticket change fee. I may face a higher fare in April, but that would be the case anyway. Today fares went up $200 AS I WAS SEARCHING online. (Now you see it; now it's 'not available'; now it's $200 more!) I've read that best fares are posted after 3 p.m EST on Tuesdays and removed by midnight Wednesday. I can wait another day to search. I think this is a stupid way to run an airline. It must create fake bookings and more changes. They should let you book a one-way and modify it when the returns are open to be booked. You can do that if you're using miles to pay for the seat; mileage required is a flat amount whether you book one one-way or two one-way fares or a roundtrip....See Morecolebug
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