Question(s) about safely discarding papers
11 years ago
last modified: 11 years ago
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- 11 years ago
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3 questions about composting paper
Comments (6)"1. I've read that it's OK to compost office paper, paper plates, etc. These are usually bleached and contain who knows what other chemicals. Are these really safe to compost?" That it was bleached does not mean that it still has bleach in it. The bleach was used to whiten the paper and is long gone. There may be other chemicals, but I'd be surprised if there are any that are dangerous, and if there are, I doubt if they would still be dangerous after composting. "2. Is newspaper always OK, or do I need to check that my particular newspaper is printed with soy-based ink?" I usually recycle newspaper, but I wouldn't be concerned about composting it. Soy based inks are much cheaper than alternatives and newspapers are cutting costs wherever they can, so it would be rare to find a newspaper that doesn't use soy based ink. If you're concerned, call the newspaper office. "3. I know cardboard rolls need to be shredded. How do you do this? Electric shredder somehow? Scissors? Rip apart with bare hands?" I didn't know cardboard rolls need to be shredded. They'll decompose faster if they are, but they'll still decompose if they aren't. If you shred them, I don't think it matters how you do it, but few of the low end electric shredders would work for very long if fed a steady diet of cardboard rolls....See MoreA Question About Buying Non-Stick Cookware: Is any of it safe????
Comments (34)Pecan: Thanks for the update. I'm disappointed as well. I thought we could have lunch at Sample House, which is close-ish to the Moss Farm fields, if that's where you might have had your tournament. It's a sweet little shop that sells gift items and kitchen things, Crocs, baby gifts, candles, gift wrap, cute pet stuff and lots of other unusual things. It's a fun place to wander around. They have a little restaurant called the Soup Shop in the store that's open from 11-2 every day (except Sundays). Lake Highlands High School seems like another soccer tournament location, but I know that there are fields everywhere (I've been to most of them). Keep me posted if your plans change. Thank you. Fly: Someone told me that Hormel is making nitrate-free lunch meat. This friend also told me that Monsanto "invented" sodium nitrate, which is a preservative, and that Monsanto knows this substance causes cancer, but Monsanto makes so much money off of sodium nitrate that it does everything possible to make certain that it stays on the market. How sad....See MoreAnother Sourdough Question(s)
Comments (43)Primer: Pre-ferment is a method by which a small dough is made of yeast, flour and water, to develop the activity and flavor of the yeast, usually overnight. "Ferment" refers to the yeast activity in the final bread dough. Biga (Italian) and levain (French) are pre-ferments. Usually, however not exclusively, bigas are made with commercial yeast, and levains are made with sourdough starter or saved levain starter. Those distinctions refer to the origins of the words. Many bakers use the words interchangeably. If you're not sure, just say "pre-ferment" and you're covered. Similarly, banneton, a woven basket, usually lined with cloth (French) and brotform, a coiled basket, less often lined with cloth (German) are used interchangeably for both types. In English, you can say "bread form" or "dough basket". Many people say "proofing basket", but I don't care for the word "proof" as a synonym for "rise". I'm not old, but I remember proving cake yeast before dry yeast was stable, but fresh yeast could have died. The yeast was proven (i.e., "proofed"), when the biga rose. The rises of the main dough were a given unless something really bad happened. Nowadays, people just toss in dried yeast and expect it to rise, and it does, so they proof in the baskets. This is a persnickety quibble that has no real meaning to anyone but me. :) Hydration refers to the weight of water in the dough based on the amount of flour, and is usually expressed as a percentage. The flour is always 100%. If there are different flours in the dough, then they have partial percentages, e.g., 95% unbleached white flour and 5% whole wheat (a substitute for European style bread flour). Add them up and they equal 100% because the flour is always 100%. This allows one to discuss, clearly, the amount of water in the dough, which can be more useful than adjectives such as loose, wet, sticky, tight, tacky, etc. If you have 1000g total of flour in your dough, and your recipe calls for 68% hydration, you would use 680g of water. If you have 650g of white flour, 120g of whole wheat, and 30g of rye flour, for a total of 800g flour, 68% hydration would mean 544g of water. These percentages really only apply to what's in the bowl. When you do your stretch and folds on additional flour, you're changing the percentage. When you wet your hands to do them, you're also changing the percentage. So they make it easier to talk about baking, but every baker is still going to have slightly different results. Factor in environment--flour absorbs humidity from the air, and also releases it and dries out. It also has a fat component, though much less with white flour, especially bleached. (Put your white flour in a half full, air tight container for a year (i.e., trapping in some air so oxidation will take place), and even the bleached stuff will smell rancid when you open it up (personal experience talking).) If you oil your surfaces, hands, etc., a trace of oil can also be added, mostly negligible, but sometimes a few drops can make a big difference. With all of those factors, as well, the percentages refer to the basic recipe, and the rest is whatever works for you. Like S&P to taste. Experience is king. Repetition is important. Getting a feel for it is crucial....See MorePeople who collect and then discard pets
Comments (38)When you say that the dog terrorizes the cats, do you mean terrorize as in actually wants to harm them or terrorizes as in wants to be friends/play with them and doesn't know how? If it is the latter then perhaps you could teach the dog how to get along with the cats so everyone could be happy. My lab used to try to terrorize the cats until she got used to them and they to her. She was really trying to play but was to rough for the kitties. I corrected her when she was too rough. Eventually she got used to the cats and for the most part ignores them. Occasionally she will sneak up behind them and "goose" them just for fun. But I have also found her and the two younger cats cuddled up on the bed together. Try introducing the dog to the cats with the dog on leash. If the dog tries to get rough with the cat, give it a leash and voice correction. If dog acts appropriately with cat, then it gets an especially yummy treat. There is an animal behaviorist on NPR, "Calling All Pets" that recommends this method. She says that every time dog looks at cats but doesn't try to lunge at or chase them, give dog praise and a special treat. Eventually dog associates cats with treats and learns to get along. The cats will get used to dog once dog stops trying to pester them....See More- 11 years ago
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