Legends, Myths, Folk Tales, and Wonderful Lies
10 years ago
last modified: 10 years ago
Featured Answer
Sort by:Oldest
Comments (91)
- 10 years agolast modified: 10 years ago
- 10 years ago
Related Discussions
A Wee Tale Appropiate for the Season
Comments (1)I loved this. Had a hard time with some of it but lively and lilting just the same. Thanks. josh...See MorePoke salat - truth vs myth
Comments (76)This certainly isn't my fight - I don't even eat it, but a lot of people here in E. Tn. do eat poke. I do a fair amount of foraging, mostly to learn the wild plants and how to prepare them. Some I eat all the time, others I try just to taste. But I've been reading this exchange for a few days now, and I think some things should be emphasized. As long as I have a positive id, I don't mind eating plants that have toxic and edible components. In fact, I have a bowl of wild black cherries in the fridge that will become syrup later today after I separate out the toxic pits... not an easy task btw... However, when posting on a public message board, I always, ALWAYS lean to the side of caution. It's a simple maxim... what I am willing to do with my choices are a much different matter than what I suggest that others do with their own. In the case of the cherries... I'll be glad to tell you that the flesh of the fruit is edible, but I will heavily caution that, when working with them, I wouldn't even scratch the toxic pits. In fact, I wouldn't use any metal tools. I would also add that the person look up for themselves the toxicity of all parts of the trees, especially leaves drying on a broken branch. They routinely take out large cattle with much better digestive protections against wild foods. I try to be cautious, especially since foraging isn't really necessary to my lifestyle. I simply enjoy it. I like the idea of eating rare foods and flavors untouched by, and unavailable in, the factory food marketplace. And when discussing these foods on a public forum where some, potentially, may not have the faculties to understand the danger, why suggest that people cut corners? You don't ask for proof that it's poisonous. You assume it's poisonous! Knowledge is what helps a person make good choices. If you aren't 100% sure of what you are doing, you don't lessen the caution, you increase it. If you wish to take the risk yourself, that's a choice you live with (hopefully,) but you don't argue for the lessening of caution that might put others at risk. If you have the ability to hire a laboratory and test out the amount and effect of the toxin across a wide selection of poke varieties, as well as using various cooking methods, along with portion size, frequency of consumption, and weight and maturity level of the individuals consuming, then have at it - and please publish your findings. Until then, the cautions should remain in place....See More'Turkey mites'--myth or reality?
Comments (24)I might be bringing on some wrath here, but there simply is no known insect or bug called a "turkey mite". These are immature ticks, plain and simple. A hatch will sit on a leaf or other surface and stay together until disturbed. Literally hundreds (thousands?) of these baby ticks will disburse on your body. You can't feel them crawling, they're simply too small. So small, in fact, that they can easily pass through your socks or almost any fabric. They tend to burrow into your skin like chiggers. They have a powerful itch which does leave a welt and usually a tiny pus-filled spot on the top which itching busts open and a scab develops. These are usually in woods-to-field areas, hanging on low brush or in tall grass. One good thing to know is they do not like rainy days, so a rainy day is a good day to get out in the woods if you have to. If you get an infestation, it's due to ticks laying eggs repeatedly in your environment. If you keep getting them, chances are you have not sprayed your shoes because this is a favorite trick of a hatch. You can get repeated bites from the hatch getting into shoes, cars, sleeping bags, couches, etc... Yes, they are pure hell to deal with. Around here we simply stay out of the woods from July 1st until after the first frost. We have created large, mowed grass paths to get around the property. And when I say mowed, I mean about 1 inch tall grass. Southern Indiana is rife with these and it's not uncommon to see people here with several bites on their legs from these demons, usually around the ankles and knees. As far as being related to turkey populations, I have had these for over 30 years on my place, since purchasing it. We used to have almost zero turkeys here and in the last decade the population of turkeys has increased dramatically, but the rate of tick larva has been about the same since the start. I've asked two entomologists about "turkey mites" and they both said "No such thing exits" and said they were tick larvae. I realize the pain and suffering and insane itching (having experienced it firsthand) does make you think this is a completely separate species, but it's not....See MoreVeggie Tales - July 2018
Comments (428)And the rest of it: CANNING & PROCESSING The recipe for pressure canning originally specified 1/3 cup vinegar and copies of that recipe are still available on the Internet. Pressure canning salsa has not been tested, therefore it is not officially recommended. If you wish to pressure can the salsa, you must include a full 1 cup of vinegar. Processing time that is currently used by some is 10 lbs. pressure for 30 minutes. Adjust for your altitude (see below). Because salsa is eaten out of the jar without heating and includes low acid vegetables such as garlic, onions and peppers, it is one of the riskier products to can at home due to two factors: the pH or acidity level (the normal cutoff point for boiling water bath vs. pressure canning is a pH of 4.6 and salsa can edge very close to that) and the density of the product. The salsa should be thin enough for the liquid portion to thoroughly suspend the chopped vegetables so the very center of the jar heats up to the same temperature as the outer portion next to the glass during processing. If you want it thicker, puree it AFTER you open the jar. DO NOT puree before processing - this would affect the density. Or, add a thickener such as Clear Jel or cornstarch AFTER you open the jar. DO NOT add other low acid vegetables before processing, such as corn or black beans. Only add them after you open the jar. ADJUSTMENTS If you live above 1000' in elevation, you need to calculate your altitude adjustments for both boiling water bath (BWB) and pressure canning (PC). As your altitude goes above 1000 feet the atmospheric pressure is reduced. This causes water to boil at temperatures lower than 212 degrees Fahrenheit. For safety in water bath canning, you must bring the contents of your jar to at least 212 degrees Fahrenheit. To compensate for the lower boiling temperature at altitude, you must increase processing time. For this salsa recipe, BWB times at altitudes of (per the Ball Blue Book): Up to 1000 ft. Processing time is 15 minutes. 1001 - 3000 ft. Increase processing time an extra 5 minutes to 20 minutes total. 3001 - 6000 ft. Increase processing time an extra 10 minutes to 25 minutes total. 6001 - 8000 ft. Increase processing time an extra 15 minutes to 30 minutes total. 8001 - 10,000 ft. Increase processing time an extra 20 minutes to 35 minutes total. Adjustments for pressure canning can be found in the Ball Blue Book or on their website. Do make sure you know the altitude where you do your canning. People that live in Denver know they are in the Mile High City and have to make adjustments, but portions of cities like Atlanta, Pittsburgh, and Oklahoma City are all above 1000' and it may be something you're not aware of and need to be compensating for. DO I HAVE TO USE BOTTLED LEMON JUICE? The pH scale runs from 0 (very acidic) to 14 (very alkaline). Each increment from 0 to 14 is 10 times more acidic/alkaline (remember the "magic" number of pH 4.6 for BWB vs. pressure canning). pH testing on fresh lemons ranged from 2.20 to 3.20, so one variety of lemon or even an individual lemon grown in a different orchard might be 10 times LESS acidic than another. Bottled lemon juice, which is processed to a standard acidity, is used for testing in recipes and is also pasteurized, therefore it also will not create any further enzyme reactions in your canned goods (per the folks at ReaLemon a couple of years ago). Note: Bottled lemon or lime juices are only called for when canning borderline pH foods (tomatoes and salsa usually). If you are making jams and jellies with high acid fruits (any fruit excluding Asian pears, bananas, mangoes, figs and melons), feel free to use fresh lemon or lime juice. Do I personally like using bottled lemon juice? Not particularly, but when a canning procedure SPECIFICALLY CALLS FOR IT, I use it without questioning it. A very good explanation is in this publication from North Dakota State University -"Why add lemon juice to tomatoes and salsa before canning?" Especially note the different pH values of individual varieties of tomatoes (and there are thousands more varieties). For the more science oriented, this 2004 paper from the NCHFP:...See More- 10 years ago
- 10 years ago
- 10 years agolast modified: 10 years ago
- 10 years agolast modified: 10 years ago
- 10 years ago
- 10 years agolast modified: 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years agolast modified: 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years agolast modified: 10 years ago
- 10 years agolast modified: 10 years ago
- 10 years ago
- 10 years agolast modified: 10 years ago
- 10 years agolast modified: 10 years ago
- 10 years ago
- 10 years ago
- 10 years agolast modified: 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years agolast modified: 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years agolast modified: 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years agolast modified: 10 years ago
- 10 years ago
- 10 years ago
- 10 years ago
- 10 years agolast modified: 10 years ago
- 10 years ago
- 10 years ago
- 10 years agolast modified: 10 years ago
- 10 years ago
- 10 years ago
- 10 years agolast modified: 10 years ago
Related Stories

MOST POPULARThanksgiving Tales: When the Turkey Tanks
Houzz readers prove adept at snatching victory from the jaws of entertaining defeat
Full Story
FUN HOUZZ31 True Tales of Remodeling Gone Wild
Drugs, sex, excess — the home design industry is rife with stories that will blow your mind, or at least leave you scratching your head
Full Story
BEFORE AND AFTERSSee 6 Yards Transformed by Losing Their Lawns
Wondering whether a turf lawn is the best use of your outdoor space? These homeowners did, and they found creative alternatives
Full Story
LANDSCAPE DESIGNMysticism and Meaning Meet in an Ohio Artist’s Gardens
Step into landscape scenes rife with symbolism, inspired by math, philosophy and the stars
Full Story
WORKING WITH PROSWhat Do Landscape Architects Do?
There are many misconceptions about what landscape architects do. Learn what they bring to a project
Full Story
HOUSEKEEPINGWhat's That Sound? 9 Home Noises and How to Fix Them
Bumps and thumps might be driving you crazy, but they also might mean big trouble. We give you the lowdown and which pro to call for help
Full Story
GARDENING AND LANDSCAPINGPorch Life: Banish the Bugs
Don't let insects be the bane of your sweet tea and swing time. These screening and product ideas will help keep bugs at bay on the porch
Full Story
MOST POPULARHow High Should You Mount Your TV?
Today we look at an important question to consider when locating your television: How high should you set it?
Full Story
FEEL-GOOD HOME10 Ways to Fight Pollen at Home
Keep sneezing and stuffiness to a minimum by making your house as pollen free as possible
Full Story
FRONT YARD IDEAS10 Ideas for a Front-Yard Edible Garden Your Neighbors Will Love
Choosing attractive, well-mannered plants and sharing the bounty will go a long way toward keeping the peace
Full Story
donnamira