Teach me how to google for recipes, please
6 years ago
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Teach me... please
Comments (3)In central Texas I've had pretty good luck by alternating sprayings of 50/50 mix of skim milk/water (for powdery mildew) then at two week intervals spray two TBSP baking soda, two drops dish soap to a gallon of water (for black spot). This way the sprayings are not too arduous, one each per month, and the roses really take care of themselves. Keeping the soil very healthy, adding some vinegar once per season to the soil, a 2" addition of good homemade compost annually in the fall, and random grooming is about all I do. The sprayings can be a little labor intensive, and if I'm really busy at work, sometimes they don't get done. As long as the soil is good, and the earthworms active, the diseases don't become much of a problem. If I have a basket of leaves that had black spot, I don't add them to my compost bin. I only use good grass clippings and leaves from the fall. Occasionally I get a bag of alfalfa pellets and throw about 4 cups of them in a 60 gallon trash barrel full of water. Let them steep for about 5 days, then use the 'tea' to water the plants, roses included. The leftover alfalfa goop goes into the compost bins because it often contains viable seed. I just don't like them sprouting in the rose beds. Cheryl...See MoreTeach me about hoods, please!
Comments (5)Excellent advice, above. Catchment area -- the area over the range that the hood will suck air/smoke out of -- needs to be at least as large as the range, preferably slightly larger. Specifically, it needs to well cover those burners that will produce the most smoke. So, think about which burners on your range are likely to do the cooking that will be most important to exhaust. Be sure your hood, its airflow, and its placement will cover those burners well. It may help to make a mock-up out of cardboard -- just a strip that outlines the hood's lip, extending as far out as the hood(s) you are considering. Tape up this strip at different heights (i.e., between 30" - 34" over the cooking surface), to be certain (1) that it covers all the burners, and (2) that you're not going to bang your head on the new hood, while cooking....See MoreTeach me to play Bridge, please
Comments (9)I'm a bridge player...although it's been a while. I used to play a lot of Duplicate bridge and did tournaments when I had a permanent partner. If you've ever player Canasta, Bestlawn...and you liked it as a card game...you'll probably like Bridge. However...Bridge is much more involved and the bidding process can get quite complicated the more advanced you become. But...once you get hooked on the game...you'll be hooked forever. ;-) The link below is to a site that will give you a lot of information about the game. Yes...I think you could set up games here with 4 people. You'd have to post a visual hand and go through the bidding process...but it could work. I didn't read the entire site that I've posted the link to. Perhaps that site will give some suggestions. Anne Here is a link that might be useful: Bridge...See MoreTeach me how to use this pan, please!
Comments (14)FWIW, the silvinox treatment is a chemical wash that just decreases the surface ratio of iron and impurities to chromium/nickel, resulting in what you could call a 18+/10+ stainless steel surface. Kind of like annodizing aluminum, it results in a surface that is harder and more corrosion-resistant than the underlying plain 18/10 steel. Also makes the Demeyere pans a bit smoother and thus less "sticky" than untreated 18/10 stainless pans. As for "seasoning" a stainless pan, plllog is right that you cannot and should not try to season it like cast iron. No need for oiling the pan for storage unless you live on the ocean or in a foggy marine environment and won't be using the stainless pan in the forseeable future. I'm guessing that MizLizzie's question about seasoning may have come from seeing postings by internet "experts" who talk about "seasoning" stainless pans. Their the use of the term "seasoning" is misleading. Now, when you get past the hoopla and hooey, MizLizzie, there actually is an old cook's trick for oiling a stainless pan, but you do it before cooking and you do it to reduce the amount of oil when planning to cook eggs and other such sticky foods. The trick is this. Heat your stainless pan for a couple of minutes. Shut off the heat, wipe on some oil or fat . Let the pan sit and cool down for a several minutes. (Five is usuualy more than enough.) Then wipe out the excess oil with a paper towel. Now, reheat the pan for cooking your eggs or whatever. You can now cook with no more or a lot less oil. This is just for a single cooking session. When done, clean the pan as per usual. Storing it with oil is just going to collect goo and crud....See More- 6 years ago
- 6 years ago
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