Potatoes Anna - Technique
6 years ago
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- 6 years ago
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Old fashioned gardening techniques that really work
Comments (14)My DH rescued an old 8HP tiller on it's way to the dumpster and revived it. Smoky, noisy thrashing beast that it is, it does till the soil quite well. We can till up grassy areas into rough garden areas in mere minutes. Our next big garden adventure will be to get compost from the mushroom farm and till that in. There are several gardening tools which I've become quite fond of, one of them is a titanium rock climber's hand pickaxe (I'm sure rock climber's have a specific name for these things) which makes a great weeding tool and small digger. It was a dollar at a garage sale and I'm certain I really do not want to know how much someone paid for the thing to take climbing with them but it makes a great garden tool. Another good garden tool we found at a yard sale is a five tine adjustable cultivator which was fifty cents although it did need to have a handle put on it. This hand cultivator gets used a lot after the garden has had the original tilling done with the machine. Small sections get cultivated before being reseeded after their crops have finished. We have a reel push mower with a grass catcher so it is a good way to get mulch for the garden path. There is also the scythe for the taller grass which also makes nice mulch and compost. We are also populating the yard with furniture. Benches scattered about, hammocks, lawn and lounge chairs. It is much nicer and now we can go hang out and be comfortable in the back yard....See MoreAnyone with unusual attracting techniques?
Comments (20)The pot your fuschia is in should be fine. They really do like water. I water mine until the water runs out the bottom and then water again wne the soil surface starts to feel a little dry. Mine have been outside for a week day and night. I may have to bring them in over the next couple of nights if it goes below 45 degrees. My cuttings have been out in a mini unheated greenhouse with lows of 36 and I just throw a woven blacket over the top of the greenhouse at night. I have never had luck wtth the red streamers but the other day I did wrap a woven red tow rope around my black shepherd's hook. It is very bright and actually looks nice on the hook. Still no takers here in western NY either. Penny...See MoreCooking Potatoes for Potato Salad
Comments (30)In our restaurant we cooked 50 pounds a day, the vast majority for potato salad. I would heep them high in a BIG pot that had a strainer insert almost the same size (about three inches between the bottom of the strainer to the bottom of the pot). That left enough room for about 20 pounds of washed but not peeled russetts. I'd heap them high and cover the top with foil. I don't remember the timing now but it seems to have been between 20 and 40 minutes. I played hot potato hand laying them in a single layer on a couple full size sheet pans to cool a little. It had to be hand done as pouring them out would damage them. The reason I didn't peel first is because of how fast one can peel a hot potato- 3 or 4 times faster than raw. Towel over one hand holding the potato, using a serrated staeak knife, it's amazing how fast a person can peel a big batch of spuds. The crucial point was to let them cool completely (cold) before dicing them, to keep shape without crumbling. The final step was using a hand held dicer(a metal frame with tennis racket style wire weaving.) This technique works great for the huge batches, and a couple generations of customers kept coming back for more. michaelp...See MorePlease share your pot roast recipes and techniques
Comments (14)I find that potatoes absorb all the flavor and leave the meat bland. I cook them separately. I don't add any fat to the pan but put the meat in the very hot pan, let it sear and turn it when it releases. If you leave it alone until it is ready to release you will be able to turn it without tearing the browned bits off. Sear all sides then add chopped onion, several cloves of crushed garlic, herbs and carrots if you like them. I often add either fresh Italian plum tomatoes or a can of whole tomatoes, in which case my herbs will be thyme and oregano. Cover and simmer for an hour or more. Cool the meat completely in the fridge. Remove from pan and slice across the grain, return slices to pan, cover slices with the gravy, cover with tight lid and simmer for another hour. Slicing the cold meat and returning to simmer guarantees a tender, not stringy pot roast. You can cook pot roast without adding any liquid. After searing and adding the herbs and aromatics cover tightly and cook over low heat. The meat will release its own juices.You can adjust seasonings according to your own tastes. There is nothing in the world like a well cooked, tender pot roast and there are many ways to accomplish it, but slicing against the grain is essential. I don't know why. This I learned from my mother in law and I have never seen it to fail....See More- 6 years agolast modified: 6 years ago
6 years ago
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