Do you have this beef with UPS?
Oakley
8 years ago
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maddielee
8 years agoOakley
8 years agoRelated Discussions
Ways to beefing up soil tilth without beefing up fertility
Comments (18)Thanks everyone for giving me your ideas. I don't know what kind of clay I have. I only know it's gray, compacted and when we are really dry it literally turns into a cement like material. We bought a shed recently and needed to install those trailer ties to anchor it down. We were trying to dig the holes during a drought. My husband managed to get down about 3 or 4 inches with the post hole digger (remember he was digging these holes right up next to the building so there was no "getting his muscles into it") After getting that far he got a large screw driver and a hammer and tried chiseling with little success. Finally I got the bright idea to put water in the holes. That helped out a lot. Yes Karen, I will probably purchase a wildflower mix suited for my area from a reputable source. Since I am the one doing the bulk of the work on this one, I think I will give the leaves a shot. Hauling sand is just more work than this old bod can handle especially since I have 10 cubic yards of mulch to move. Ugh. Thanks again for all the wonderful suggestions....See MoreHow Do You Fix Beef/Calf Liver?
Comments (26)Moonie-I think the milk is suppose to tone down the strong liver flavor.I know it is recommended to soak wild game in milk for that reason.I never soak mine but I use only calf liver.For a long time there was a big deal about eating liver.It wasn't recommended because the liver is the organ that filters all the toxins,so supposedly not good for you.That is one reason I always used calf liver plus the taste is milder.I guess I figured a calf's liver had less time to absorb any toxins???LOL Here is a link that might be useful: Calf Liver...See MoreHave you dry aged beef AND how did it turn out??
Comments (1)Changing the cheesecloth. I do it often. Mostly we buy beef from a local butcher who uses local cattle and he hangs his stuff but every now and then a FCO ribeye is offered on sale at a supermarket. If rib eye steaks are the sale item, they will sell me the whole piece. So I've got a chunk of wet aged Alberta beef. we don't care for striploins/NY steaks so I do ribeyes. You are right, its the moisture and temp that needs controlling and most household fridges are a bit too cold. So getting a separate fridge would help. Again, change the cheesecloth regularly. And leave it in there, the outside should look pretty knarly, purple and dried right out....I do ribeye roast for three weeks, trim the ickky bits, cut my steaks, leave out that night's dinner and freeze the rest. You lose a lot of weight, more than you might like especially if you paid a premium for the loin but as a once in a while treat, albeit one that takes a month of forethought and playing around with, it works for us....See MoreHow do I beef up 1920s garage?
Comments (2)The photos show a garage with what appears to be a very straight ridge line. For attack storage I would consider using 2x8's centered over the uprights. Some 1" boards laid the opposite direction to store items on. The wider the boards the stiffer they will be, something 8" or wider. Rough lumber may be less expensive if available in your area....See MoreUser
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