I use 511 regularly, where I work we provide machinery that focuses on cleaning grains, plastic extrusions, reclaimed sheet rock, reclaimed glass etc. we separate unwanted fines, or unwanted particle sizes from many various products via screening, air aspiration as well as other methods. This brings me to my question about gritty mix, I just happened upon some poly beads about 3/16 diameter, could this be used as the grit fraction in gritty mix? What I mean by grit is the the granite, or the inert fraction of the mix, the beads seem to be nearly inert, I process all my pine bark through a machine called a reel eliminator, it has various sizes of screens so I can dictate what particle size I want by varying the screen size, I always look for the bags of pine bark mulch that looks some what composted, and separate that into the fines I want, typical what ever will go through a 3/8 screen. I processed 4ea. 2.5 cubic bags in 10 minutes last week, sure makes it easy compared to my screens at home. I am wanting to make up some gritty mix primarily for some citrus trees in my greenhouse, these polystyrene beads have become plentiful and don't weigh very much. You guys are the experts and would love to hear your opinions, Thanks

Thanks Chase, I'll sacrifice the shank slices I was going to use for soup and add them to the bones. I would think that three pounds of very meaty shank would be enough to add to six pounds of bones, is that OK? FOAS, in our main stream markets beef shank is $5.99 a pound so a real find at the Mexican supermarket for $2.69. Maybe I'll go back and look at their "soup bones" which were the odd shaped chunks. Our markets mark down meat too, but only by about 25%. The Mexican market is still my best choice. I looked at several videos, including a four part one from a cooking school with a huge kitchen and they all used clean bones, but I know that Chase has been making demi-glace for a long time and I trust her choices. In our house, there is no such thing as steak or roast bones with meat left on them and I think Max would know I was crazy if I asked him to give up chewing the bones. L

Cookie8, I almost always end up rewriting recipes, so I can make them in the order I need to. (Starting with preheat the oven to...) The way some recipes are written, reading ahead is necessary, although not always an option. I find it makes the instructions much longer, which makes the recipe look more intimidating. The truth is, if I can follow it easily to the letter, I find my results are more successful. Sometimes, I'll rewrite a recipe several times before it's where I need it to be. You didn't really ask, but I always get out every ingredient, bowl, spatula measuring cup/spoons and mixer that I'm going to need before I even start. I measure it all, and set everything on a tray, so all I have to do is mix everything together. (If a recipe has multiple parts, I set up different trays.) That way, when you read through the recipe, it's all set up and easy to ''check off'' while you're baking. I hope you try again. Determination is a fine quality to possess! I have an easy one bowl chocolate cake recipe, if you need something to go to, that's tasty, easy and worthy of a birthday cake. I usually make it with a Cinnamon Buttercream Icing, and get requests for it often. Just let me know if you'd like the recipe. Deanna, I always use the recipe on the back of a bar of Bakers Sweet German Chocolate. It's no secret, but rather more time consuming to make as a cake, than anything else. It's our favorite as the buttermilk always makes it so moist, and it's a cake that only gets better with time. We always make it the day before, so the flavors have time to meld. It's also fun to anticipate eating it, when it looks so good sitting under a glass cake cover.

Do I make My own You betcha...for me and my daughter and friends.. We have a sunbeam day old store, colonial, and pepperidge farm here that sells bread cheap and daily specials. I stock up and put it in my freezer. I love my cinnamon raisin english muffins. But the bread for 50 cents a loat I buy and make croutons! Do I have the recipes...LOL Also, instead of using butter I have found if you use butter flavored spray it saves cooking time and the croutons are crispier. They have an olive oil spray also, but I use olive oil and do not substitue on that. Here are some of my recipes I found that I use and love. Basic Buttered Bread Croutons 4 cups bread cubes 1/2 cup butter, melted Preheat oven to 350F Place the bread cubes in a large bowl. Pour the melted butter over the bread cubes and toss to distribute the butter evenly. Now I like to put my melted butter in my oil sprayer and spray the bread crumbs while I toss them. Either way works though. Place the bread cubes in a single layer in a baking pan. Bake for 20-25 minutes or until lightly browned, stirring every 5 minutes for even toasting. Allow the croutons to cool completely, then store them in an airtight container. Freeze them for longer storage. Parmesan Croutons 4 cups Bread Cubes 4 Tbsp Olive Oil 1/2 tsp Oregano 1/2 tsp Salt 4 Tbsp Parmesan Cheese, finely shredded Preheat oven to 375°F. Toss cubed bread with olive oil. Bake until the croutons are a light golden brown. As soon as the croutons are removed from the oven, toss with oregano, cheese and a little salt. Cool completely and serve. You can also store in an airtight container or freeze until needed. Spicy Croutons 4 Tbsp Olive Oil 1 1/2 tsp chilli sauce 1 Tbsp Crushed Pepper Flakes 4 cups bread cubes (add more chilli if you want it hotter) Preheat oven to 350ºF Warm oil slightly on stove top in large pan. Add chilli sauce and flakes to oil, mix WELL. Add bread to mixture and toss to coat all the cubes. Transfer to baking sheet and cook in the oven for 15 - 20 minutes, stirring occasionally until golden brown. Cool completely and serve. You can also store in an airtight container or freeze until needed. Italian Croutons 2 tablespoons butter 2 tablespoon olive oil 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1 pinch salt 4 cups bread cubes Preheat oven to 350ºF Warm oil and butter until melted on stove top in large pan. Add seasonings and mix well. Add bread to mixture and toss to coat all the cubes. Transfer to baking sheet and cook in the oven for 15 - 20 minutes, stirring occasionally until golden brown. Cool completely and serve. You can also store in an airtight container or freeze until needed. Parmesan Italian Croutons 4 cups bread cubes (great with french bread or homemade bread) Toss bread in mixture of 4 Tbsp Butter, melted 3 Garlic Cloves, finely minced 2 Tbsp dried basil 2 Tbsp dried thyme 2 Tbsp Parmesan, grated Preheat oven to 350ºF Warm butter until melted on stove top in large pan. Add garlic and seasonings and mix well. Add bread to mixture and toss to coat all the cubes. Transfer to baking sheet and cook in the oven for 15 - 20 minutes, stirring occasionally until golden brown. Cool completely and serve. You can also store in an airtight container or freeze until needed. Savory Croutons 1/4 c. Olive Oil 1/4 cup Mayonnaise 1/4 cup French's® Honey Dijon Mustard 1 Tbsp Green Onion, finely chopped 1 Garlic Clove, minced 3/4 tsp dried Oregano 5 cups Bread Cubes Preheat oven to 350ºF Heat Olive oil up in large pan. Whisk in Mayonnaise, Mustard and other ingredients until well combined. Add in the bread crumbs and toss until coated. Transfer to baking sheet and cook in the oven for 20 - 25 minutes, stirring occasionally until golden brown. Cool completely and serve. You can also store in an airtight container or freeze until needed. Garlic/Lemon Croutons 1 Tbsp extra-virgin Olive Oil 1 Tbsp Garlic, finely minced 1 Tbsp Fresh Parsley, chopped 1 tsp zested Lemon Peel 12 thin baguette bread slices Preheat oven to 350°F. Mix first 4 ingredients in small bowl. Brush over baguette slices and place on baking sheet. Bake croutons until crisp, about 5 - 10 minutes. Cool completely and serve. You can also store in an airtight container or freeze until needed. These are great with seafood salads, soups and salads! Peppered Croutons Yields 4 to 6 servings ½ Loaf Day Old Bread 1 Stick Butter 1 tsp Salt 1 tsp Fresh Ground Pepper Method - Preheat oven to 350 degrees. Dice bread and place in bowl. Melt butter and pour over bread, add salt and pepper. Toss well to coat bread. Place on sheet pan and bake in oven 15  20 minutes or until golden brown. Cool completely and serve. You can also store in an airtight container or freeze until needed. Jalapeno Croutons 2 TBSP Butter 2 Jalapenos cored and chopped 3 garlic cloves peeled 2 TBSP Olive Oil 2 cups small bread cubes salt Preheat oven to 375º F In a large skillet over medium heat, melt the butter in the olive oil. Add the garlic cloves and jalapenos and cook, stirring often without browning, for 6 - 7 minutes. Remove the garlic and chiles from the oil and discard. Add the bread cubes to the skillet, tossing to coat them evenly with the oil. Place on baking sheet in oven and cook until lightly browned stirring occasionally. Season with salt and use warm. Cool completely and serve. You can also store in an airtight container or freeze until needed. Sesame croutons 6 slices Firm bread 2 TBSP Butter 2 TBSP Olive oil 1 TBSP Asian sesame oil 1 TBSP Sesame seeds Cut crusts from bread. Dice into 1/2-inch cubes. In a large frying pan over medium heat, heat butter, olive oil, and sesame oil. Add bread cubes and sesame seed, stirring until well coated with butter mixture. Transfer bread cubes to a rimmed baking sheet and spread in a single layer. Bake in a 300º F oven until lightly browned and crisp (25 to 30 minutes). Cool completely and serve. You can also store in an airtight container or freeze until needed. Onion Croutons 6 slices French bread, crusts trimmed 2 TBSP bacon drippings 2 TBSP olive oil 1/4 tsp onion powder 1 tsp poppy seed 1/2 tsp sesame seed, toasted 1 TBSP very finely minced onion Cube bread; set aside. Heat remaining ingredients together in a 12" skillet over medium heat; stir in bread cubes until well coated. Remove from heat; spread mixture in a single layer on a rimmed ungreased baking sheet. Bake at 300 until golden and crisp, about 25-30 minutes. Cool completely and serve. You can also store in an airtight container or freeze until needed. Sun Dried Tomato Croutons 6 slices French bread, crusts trimmed 2 TBSP butter 2 TBSP olive oil 1 tsp salt 1/4 tsp ground pepper 3 TBSP sun dried tomato well minced in processor Cube bread; set aside. Heat remaining ingredients together in a 12" skillet over medium heat; stir in bread cubes until well coated. Remove from heat; spread mixture in a single layer on a rimmed ungreased baking sheet. Bake at 300 until golden and crisp, about 25-30 minutes. Cool completely and serve. store in an airtight container or freeze until needed. Here is my granddaughters favorite for a snack... Cinnamon croutons... 2 tablespoons softened butter 4 slices white bread 2 tablespoons cinnamon sugar ..DIRECTIONS Preheat the oven to 375 degrees F (190 degrees C). spray butter flavored pam onto both sides of each slice of bread, and cut into cubes. Place them in a bag or bowl, and pour the cinnamon sugar over them. Shake or stir to coat. Arrange the bread cubes in a single layer on a baking sheet. Bake for 10 minutes in the preheated oven, then stir and continue baking for 10 more minutes, until toasted Ceasar Salad croutons 1/2 bulb garlic, peeled 1 cup extra virgin olive oil 3/4 (1 pound) loaf sourdough bread, cubed 1 cup ghee What is ghee? this is ghee .. DIRECTIONS Combine garlic and oil in a small saucepan. Simmer until cloves are a light gold color, about 15 minutes. Pour oil through a fine sieve, squeeze all juice from cloves, and then discard the solids. Set garlic oil aside. Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet. Arrange bread cubes in a single layer on baking sheet. Bake, turning bread cubes periodically, until lightly browned, about 20 minutes. In a large, non-stick skillet, melt 1/3 cup ghee with 1/3 cup garlic oil over medium heat. Cook toasted bread cubes in batches until light to medium golden brown, turning frequently. Add more ghee and garlic oil as needed. Turn out into basket lined with paper towels, and drain for about 20 minute