Two pounds of ground beef...what would you do?
plllog
4 years ago
last modified: 4 years ago
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Elizabeth
4 years agoRelated Discussions
Would you pull bare roots out and replant? in ground a month-pix
Comments (12)Um ... not to knock the Master Gardeners on this forum. But, the Master Gardener program does not necessarily produce experts. People do learn a lot of useful stuff in the program, but no one knows everything, and nothing beats both training AND experience. The Master Gardener program produces knowledgeable amateur gardeners who are willing to share what they've been taught by Extension agents from land grant universities. They help to dispel the myriads of gardening myths and legends that have no scientific basis, but my own experience with master gardeners over the years has not been very impressive, as far as getting correct information on gardening problems. Hit and miss. Point being: just 'cause the person saying so is a Master Gardener, doesn't make it so. And even when something may be so 95% of the time, doesn't mean it's so in this specific instance in your specific garden. Nature is complex, and our brains are puny in comparison. "most fungi are species specific". I do not know what that means. Hm. Yes, fungi come in species, but I doubt that's what was meant. Was the person talking about saprophytic fungi, or pathogenic fungi? Saprophytes are not necessarily host species specific. Some are, but others don't care where the organic matter they're feeding on came from. Pathogenic fungi vary in their degree of host specificity. A few are very specific, having been found causing disease on only one or two species of host plants. Phytophthora lateralis comes to mind. Causes Port Orford cedar root rot. Others have host species numbering in the hundreds or even thousands, such as Phytophthora cinnamomi, a globally distributed agricultural and forestry pest. Armillaria mellea (oak root fungus, armillaria root rot) also attacks just about anything. A saprophytic and pathogenic fungus, but does not cause disease on everything it eats. Some species of hosts are more susceptible than others. Roses are very susceptible. There's been some speculation that so-called Rose Replant Disease is caused by saprophytic fungi breaking down the dead roots from the previous rose, creating a toxic environment, but it's just speculation so far. Another hypothesis is that the decaying roots of the previous rose put out toxic chemicals. Again, just speculation so far. Either one may be true sometimes, but neither one has so far been proven true to my knowledge. I often replant in the same hole, and only rarely have a problem doing so. My own experience (25 years worth) has been similar to Patricia's. If the previous rose died for some reason, and that reason is still there, then it will kill the next rose too. Armillaria root rot is common in California. Roses are very susceptible. Roses replanted where armillaria killed the previous rose will die pretty quickly. As in, within a year or two. Not within weeks. Patience, my friend! I'd be hesitant to move a bare root rose that's just starting to grow, especially this late in the SoCal spring. (Here, sure. We're still getting snow flurries up here, no danger of the rose drying out when its roots are disturbed.) You can also help it out by hilling it, or piling dirt up around it, to insulate the canes and new sprouts from drying out. A good practice whenever planting bare roots in your area, as your springs come on fast and hot and dry. Carefully remove the dirt once you see good strong new growth emerging....See MoreWould like advice before killing 3rd pound of worms...
Comments (13)lemontwist, it would be hard to go wrong if you follow katxena's very thorough instructions. A couple of questions: -did you buy the worms from the same source? -how deep was your 1' x 2' wood bin? Although an 18 gal. tote is a good size, you may want to consider an 8 or 10 gal. tote to start with. The smaller area increases worm population density and should allow a pound of worms to more quickly become a 2 lbs. squirm. A smaller bin hopefully will also discourage overfeeding, but that doesn't seem to be the issue with you so far. There are many different DIY bin designs. You may want to consider Kelly Slocum's design (see link below). Â Another good source for coir is a hydroponics store. Here's another bedding prep option: -put 2-3 gal. of water in a 5 gal. bucket and let it sit for a day or two -soak cardboard & paper egg cartons in the bucket for 24 hrs. -wring as much water out as you can & shred by hand (strips or pieces will work) -add some leaves if you can find any in your area Andrew...See MoreHow much coffee grounds do you feed?
Comments (13)my daughter and i did alot of research about a week ago online. the general thing we noticed was it depends on a couple things. in the end we came to the conclusion that starbucks coffee grounds, (they give away the used for free just ask for it) are PH 5. how ever i can't say all coffee is the same. with that said if you are putting coffee straight from a new can of coffee into your bin thats more acidic. the acid is in your cup of coffee not as much is in your already used coffee grounds. yes they do heat a bin fast and hot!! i am trying my own experiment. i have a 4'x4'x4' wood bin, it sits in my back yard. we do get cold weather here in upstate ny. i am using alot of used coffee grounds, one bail of straw, alot of shredded leaves, newspaper, cardboard (courigated and egg cartons, drink tray), as well as kitchen scraps as much as i can get, i also begg my friends, relatives, neighbors. my goal is to keep my bin from freezing using no man made heat. so far i have a 20 to 30 degree temp warmer inside my bin from out side temps. so far so good, the bad weather still ahead. enjoy your worms, hope i have helped at least some. good luck all!...See MoreTasty but tough roast beef. What to do?
Comments (12)Shepherds Pie is a family favourite here. I often make it from left over ground roast beef. Shepherds Pie 4 tbsp vegetable oil 1 1/2 pounds ground beef 3/4 cup diced onion, about 1/2 medium 1 cup diced celery I usually omit the celery and add frozen peas) 2 cups diced carrot, about 2 medium 2 cloves garlic, minced 1 heaping tbsp tomato paste (I often use Worcestershire too) 2 tbsp flour 1 cup red wine ( I often omit) 2 1/2 cups beef stock ( I use 1/2 stock one half my brown sauce) 1 sprig rosemary 1 sprig thyme Salt and pepper to taste 4 medium cooking potatoes, peeled and quartered 2 cloves garlic, smashed butter 1/4 milk 1/4 cup grated parmesan cheese I often omit) salt and pepper to taste 1. Add 2 tbsp vegetable oil to large pan over medium high heat. Add ground beef. 2. Cook until excess liquid is gone and meat is starting to brown. If required drain of any fat. 3. Remove meat from pan and deglaze with red wine, let reduce slightly. 4. In another large pot, add remaining vegetable oil over medium high heat. Add onions, carrots and celery; cook until soft but not browned, about 5-7 minutes. 5. Add garlic and add tomato paste. Brown paste slightly then sprinkle in flour. Cook out for a minute or two 6. Add in red wine, scraping up brown bits from bottom of pan. 7. Add beef stock, rosemary, thyme. Return browned meat to pot. Simmer, covered for 20-25 minutes. 8. Remove lid and continue cooking for another 10 minutes; liquid will reduce and thicken. Remove rosemary, thyme . Season well with salt and pepper. Potatoes 1. Add quartered potatoes and smashed garlic to medium pot. 2. Boil until potatoes are tender but not overdone, about 15-20 minutes. 3. Strain potatoes; let dry out slightly in colander before returning to pot. Add milk, butter, pepper, Parmesan cheese and more salt if necessary. 4. Mash potato masher. Preheat oven to 400. Spoon filling into the bottom of a 10-inch round casserole dish. Top with potatoes. Grate parmesan cheese on top and dot surface evenly with butter. Season with salt and pepper. Bake on middle rack until top is golden and filling is warmed through, about 20-25 minutes. Let stand for a few minutes before serving....See MoreBumblebeez SC Zone 7
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