Refrigerator RANT!
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8 years ago
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stephanj
8 years agofunkycamper
8 years agoRelated Discussions
Another SWD rant
Comments (45)Neighbor's peaches have them - DS and I picked for an hour Thursday, I took only the unblemished firm (but not rock-hard) fruit, left her 2 bags that had small punctures (not browning) in skin and told her she needed to clean up the drops the next day and get her DH out with a ladder to pick high ones, really have to keep on top of it. By Friday afternoon I found some of mine (kept in dehumidifed basement) were going soft, threw some out (in ziplock bag) and cut all the rest that had any soft spot at all up, peeled for dessert on Sat afternoon (family funeral). Only 1 had a larva in it that I could see. By this morning I'd found more that were rotting, cut them all up, found a few larvae - seem to go in the stem end and eat around the pit, causing brown mushy flesh and some black spots. Any that didn't peel well or were not firm went into the pot for peach butter but I found tiny white larvae in the pot after boiling so bagged and trashed the pulp, poured the liquid down the drain. The firm light yellow flesh I sliced and refrigerated with Fruit Fresh, after dinner I made a light syrup and briefly boiled the slices ( a pint at a time) and canned them, I found 1 tiny white larva in the slices (hope that's all there was). And now I have them flying around my kitchen that's full of ripening tomatoes and organic apples - I have more tomatoes picked Wed down the basement, they had been sitting in ventilated bins (single layer) next to the peaches, I hope they aren't attacking them since I am selling tomatoes at market. I did see a few regular fruit flies (black larger than SWD) on a pint of cherry tomatoes in my kitchen before I brought the peaches up. I don't have them (yet) on my TC blackberries but I've been picking them every morning, only 5 canes planted last year so not too hard to keep up with. But I imagine the fall raspberries (some still blossoming, doesn't look like first ones got pollinated) will be more subject to attack. DH cut down all the wild blackberries near the house that have come up in the past 2 years (after I picked and destroyed all fruit with any color), is planning on burning them, and is working his way out back but I don't know if we'll be able to eradicate them all - just too many out in the woods. And I used to get a good price for them too. I didn't know elderberries were a host - I'll have to have him cut those down too. I am putting all cooked fruit pulp, cores, and rotten/split tomatoes in ziploc bags before trashing them - not composting any sweet fruit or tomatoes at all. Does anybody know if cukes or squash in compost is a problem? I know the rinds are too hard for SWD to lay in, but once they start rotting are they attractive, or do they only go for sweet fruit?...See MoreSauce Rant
Comments (37)As woohooman mentioned above, fermenting your own, making your own mash, is the way to go. That link is pretty good - although once you understand the basics, then its an art form. Essentially, its the same thing as making sauerkraut - the fermentation eats up the sugars in the peppers / fruit, etc, creating lactic acid, which in turn preserves it, eliminating the need for any added vinegar. You can either keep it refrigerated or water-bath can it. I start off by saving any and all peppers that turn red - pull off the stems, slice roughly, put in a ziplock and into the chest freezer. At the end of the growing season, most of whats left on the plants is red, and the still-green peppers I leave on a tray, most turn red as well. Then thaw out the frozen ones, saving any liquid, and use a blender or food processor to chop them up into a 'mash'. Add salt, and then into the fermentation chamber. You can also do this with green peppers as well. You can mix red and green, but the end result looks a bit like mud. I use 3 gallon ceramic crocks, plastic bags filled with water as the seal. however you can use a mason jar with a special lid, see link. The whole idea is an anaerobic fermentation, just like they use to make wine, or sauerkraut, or the old-fashioned way to make pickles. The longer you leave it, the more complex the flavor. Its better to do this in a cool environment, perfect is 65 - 70 F. You can add mango slices, apple slices, onion, spices, what ever. I don't add a 'starter' unless I'm making something with roasted chili - a whole other world of good. Because then, the roasting process killed the natural bacteria, and ya have to add something, I use a splash of kefir because it gives a great flavor and result. Each time its a bit different. Its also pretty safe - there are a bazillion utubes out there on how to make sauerkraut, its the same process. When its done fermenting, for me usually 6 weeks, I run it through a food mill to remove the seeds and skin. Its still 'alive', so be careful because its still fermenting and can pop off lids and such. I do about 15 quarts of finished sauce a year. It doesn't last. Here is a link that might be useful: link to special lids...See MoreTotal remodel 8 yrs ago, and appliance woes since (RANT)
Comments (12)Our kitchen is in this age range, too. - The Elux vent hood filters don't do much for catching grease. When I take them down to wash, I see grease above them. One of the halogens doesn't work...It isn't the bulb, as I've tried changing it. - One Elux fridge flashes an error code, but it must be a sensor, because the fridge continues to work, thankfully. - One Bosch dishwasher ruined our Marmoleum Click flooring, because the racks are so wonky, the bottom one wore a tiny spot in the door gasket that allowed slight and unseen, but constant dripping that eventually made the floor swell. We now have 1 lower end Miele and 1 of the original upper mid-level Bosch dishwashers...The Bosch racks are constantly adjusting themselves and adjustable pieces coming loose. So far the Miele is OK...It's only been in a year, but sometimes the silverware is still dirty after a wash. (That may be user error of some sort.) - The Wolf range top works great, but the black pans are a cleaning nightmare for a family who cooks so much. I came on here today to revive an older cleaning thread on the subject. I am wondering if they could go in the oven during self-clean, or if I could have them sand-blasted and refinished. Ok...maybe I'm a little frustrated and getting a little crazy. But, as I said, it hasn't had any functional problems, so that's appreciated. - Dbl Oven #7 (it's a Gagg, after 2 F&P, 1 Monogram, and 3 Wolf) is 2 yrs old. The probe works, but the readout doesn't always, so it may display a lower temp for a long while the roast is actually almost done. If both ovens are on, the display gets warm and the lights go out. Sometimes I think I turn on the lower oven, and come back and it's not going...So I have to turn it off and back on. The day before Christmas, dd was slow-baking a nut granola in both cavities at 175 for several hours and the whole oven just turned off. Nothing on the display but lines. Turning off the breaker for a bit worked to start it again...for now? After my problems with Wolf, my wonderful salesman threw in a 3 yr extended warranty for this oven. Thank goodness. But I haven't called, because I haven't wanted to face the hassles of repairs and such, and trying to get on-and-off problems diagnosed. - F&P laundry equipment limped along for about 5 yrs with repairs that didn't stick, and is now replaced with Speed Queen. Hoping the lack of electronics and features, and the heavy construction means this set will last and last. We do have an Elux freezer and a 2nd Elux fridge that still work in all ways... Hoping not to jinx that! We tried to buy quality. Yikes. This post was edited by rhome410 on Fri, Jan 9, 15 at 21:27...See MoreCould you people PLEASE move over? (a rant)
Comments (78)I never buy all the trashy magazines that always seem to be at the check-out counter like Enquirer and People but I think they are a hoot to just read the covers so if the line is slow, I do that. If it's really slow, I take one out and flip through it and chuckle at the Bat Boy sightings and the latest ridiculousness of the Kardashians. If it's super-slow, sometimes I'll get into a fun conversation with someone in line next to me about the latest Elvis sighting. Life's too short to not grab a laugh or two whenever you get a chance. The few times I do start to get annoyed, I check my feelings and dump them. Getting irritated hurts me, not the one causing the feeling. I refuse to give someone else, especially someone I don't even know, that much power over my mood and my feelings....See MoreLily Spider
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