Do you leave your cooking tools sitting out?
arialvetica
7 years ago
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ILoveRed
7 years agojohnsoro25
7 years agoRelated Discussions
How do you carry around your tools
Comments (12)I cheat! I only container garden, and, since my backyard is 16' X 16', when using them and I'm thinking, I put them on our picnic table in the middle of the yard. (No further then 4 feet from where I am, since I have containers in front of containers, or really big containers.) When I'm not thinking, I leave them a foot from where I was and have to search for them the next moment I need them. LOL Now, being a container gardener, my tools are gloves, scissors, two trowels (one for digging into the soil and the other one for digging a thin hole to put a plant in), a cultivar, (I always call them little hand rakes, but wasn't sure anyone else would understand my terminalogy! LOL) and a small pruner. (Will need a bigger one next year, when my little one foot fig tree needs to be reshaped.) A couple of years ago, I bought a homemade wooden toolbox to grow plants in, but it's become my toolbox now. Besides the regular tools, I carry an assortment of pipe cleaners to tie up plants, hopefully in the same colors as the flowers or fruits, although those red ones in my tomatoes keep making me think there are rip tomatoes in there. LOL I also carry a pair of scissors and string, just in case the latest storm has flattened my tomatoes or phlox. Now, at the moment, I keep them in a child's wooden toy box, after spending last winter rubbing several layers of wax on and in it, but it just isn't made for outdoor use, so I don't know if it will even last through this winter. I do suggest container gardening for those of us, whose disabilities limit movement, since containers cut down on the amount of weeding needed, can be moved about, so can be closer to get to and pushed in the back when the plants in them have finished their flowering, and, thankfully not as much leaning over for watering or deadheading as growing in the ground. If you just can't let go of ground gardening, hubby just found a "vertical storage shed" from Tupperware online. Looks like a great place to store soil ammendments, containers, and small tools without hogging space. As for traveling with your tools in a plastic bag, how about considering one of those five gallon painter's buckets? (The link below shows some I bought specifically for gardening, but you can buy the same kind at Home DePots or Lowe's. The best picture is midway down on the first column of pictures, abnd shows mint in with tomatoes.) They come with lids, and you can actually buy tool belts that wrap around them! When you aren't gardening, just put the belt in the bucket and put the lid back on. Chances are good, no one will steal it, simply because they are cheap, and too easy to get for free already. LOL Of course, my entire gardening experience with front yard gardening consist of two huge planters on either end of my sidewalk. The sidewalk IS my front yard -- at least the sidewalk next to my outbound steps. Gotta tell ya! We didn't move into this house when we were disabled, but, man, it is the perfect house for someone, who is both disabled and addicted to gardening. LOL Here is a link that might be useful: Our Garden Gems...See MoreHow do you cook sweet potato leaves?
Comments (16)Love asian sweet potatoes. I have a couple of Japanese varieties in my garden. Here in S. Florida they are perennial, so when the vines start getting longish, I strip most of the leaves to eat except the very end, stick the cuttings in water until they have nice roots and then plant them out, so there is an endless supply of new plants. I put the leaves (including the leaf stems) in stir fry & soups. I also lightly sauteed some in toasted sesame oil with just salt, and that was delicious. The vines themselves are very sweet, but fibrous. They ooze a sweet whitish sap. Could probably extract the sweetness by chopping up then boiling and discarding the fibers, or running the stems through a juicer....See MoreHow do you cook your ribs?
Comments (19)Cookie: I beg to differ and say, boiling doesn't remove the Flavor. I have cooked Ribs all the other ways , even out Hunting on an open fire. and this is one of my favorite ways. Everyone loves them. We are not near a Sues or Roadhouse or I would be buying them. If you think you'd like to try them here is the reciope. I've had good feedback from some of the members on the CF LouÂs Broiled Spare Ribs and Finger Licking Good , Sauce I use Country Style or Sizzlers , cut a little thicker than ½ inch For about 3 ½ lb. of meat. Put a pot of water to boil, on the range top, with just enough water To cover the Ribs. Add: 1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder. An Italian pinch of Ground Cloves , Basil and Oregano 1/4 Teaspoon of Black Pepper 2 Bay leaves Simmer for about 35 minutes If IÂm going to make Spaghetti Sauce later, IÂll save this stock to thin the Tomatoes and Puree Meanwhile, put in a small bowl : 1/2 cup of Bullseye or Krafts Original Barbecue Sauce 1/2 cup of Ketsup 1/2 teaspoon of Mustard ¼ teaspoon of Old Bay Seasoning 1/3 Teaspoon of Garlic Powder, Onion Powder An Italian pinch of Cloves , Basil and Oregano Black Pepper - to taste. 2 tablespoons of Brown Sugar and Maple or Pancake Syrup 2 Heaping tablespoons of Grape Jelly and Strawberry Jam Smooth out the Jelly and Jam with a fork and mix well. This may sound like overpowering sweetness but it is not. It is a Sweet and Sour taste. I use a 9x 13 SS pan and lay some Sauce on the bottom. Then I lay in the simmered Spare Ribs and spoon the Sauce on them. If there is some sauce left over , save it for basting when the ribs are almost done. I cook them in an electric range Broiler, set on Low, Placed on a shelf about 8 inches below the burner. They will cook in about 25 minutes. Test after 20 minutes Ummmmmmmeemm Gooooooooood !!!!!! Not a Good Photo...See MoreHow do you use your senses when you cook?
Comments (26)I use smell, but I think I use sight more. How can you "smell" when onions are transluscent? I suppose they might have a certain smell at that point, but I think I use sight more. I never really thought about it before I guess!! I usually taste at the end to adjust seasoning as Annie said. Now that I'm thinking about it, I guess I do use smell a bit more than I thought. When I'm making things like Cuban black beans or chili, I do smell to make sure I have enough spice - I can smell whether there's enough cumin for example. But in dishes that have to cook a long time, like gravy (spaghetti sauce), it doesn't make sense to taste until you're getting towards the end because the alcohol in the wine needs to cook out, the different ingredients need time to meld, etc. I guess whatever works for you is the right way to do it! Everyone has their own technique. Lisa...See Moresjhockeyfan325
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