Thinning the (Cookbook) Herd
John Liu
7 months ago
last modified: 7 months ago
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Sooz
7 months agoOlychick
7 months agoRelated Discussions
Any of you tried feeding finished bokashi to your worm herd?
Comments (61)Hi Robert; I had a similar experience with epoxy and caulk. I was trying to recreate a $50- Bokashi bucket (wherein all the liquid drains out and none is left at the bottom). After 3 days the epoxy (specifically for gluing plastics) and the silicon caulk (which was rated as waterproof and resistant to most chemicals) became useless. I guess they tested it on everything else except Bokashi juice. The picture I posted is the inside of a Bokashi bucket which can be purchased online (usually around $30 to $50). The strainer (at the left) sits on that lip around the inside. At one end is a small square indentation where the liquid flows out. The round, white, piece is obviously the plastic nut which secures the spigot in place. The small square space under it seems to be; that just in case you would need to change the spigot, there would be enough room to turn the nut and remove it (and then replace it again). In the end, the only liquid remaining in the bucket, at any one time, seems to be about: 1/4"-1/2" (D) X 1"-1.5" (square). That's not very much liquid at all. Now, I have no problem installing a spigot at the very bottom of the 5 Gal buckets I use. The problem is that there needs to be room for the rubber washers and the nut to hold the spigot in place. In general, the bottom of the tube (where the liquid flows out through the spigot) is at least 1/2" off the floor. This means that the whole bottom of the bucket up to at least 1/2" is covered with liquid and then anything above that level is what flows out. This is far more than what there should be. One solution I've thought of (though I haven't yet been able to accomplish it) is to somehow raise the level of the floor to the level of the outlet tube. If anyone has any thoughts on this idea or any others, I'd appreciate it. Shaul...See MoreOld cookbook ... unique cookbooks ...
Comments (25)I have a copy of, "the NEW Fannie Farmer-Boston Cooking-School COOK BOOK", 1953. My father, in his retirement, took on the care of several Summer homes in Southern Maine. He would check on them during the winter, board up windows against storms, uncover rose gardens when the time was right, deal with emergencies...that kind of thing. During the Summer, when people were in residence, he was sort of a general, all around handyman. His largest client was old money...there was a beach named after the family, a road named after the family, and a huge home, loaded with antiques that had been the original furnishings. An elderly Black woman came up every summer from South Carolina to be their cook for the season. Little bittie thing, set in her ways and stubborn as heck, but since she'd been cooking for the family for decades, she knew what they liked and how to manage them. I had been separated from my father at age 5, and when I found him again in my early 30's, I went out to stay with him and my stepmother for a year to get to know them. He took me down to meet Marguerite. She was a kick, and we got along...several years later, when she knew that she wouldn't be able to make it up again the next season (or ever), she gave my father her Fannie Farmer for me. It still has a bunch of book marks in it, some with shopping lists, some with her name, some with cryptic notes I can't decipher, all in the same, slanted hand. I actually use the book quite a bit, but I don't disturb the bookmarks. I sometimes puzzle over the marked pages, wondering which recipe she had marked... I also have my mother's copy of "The Complete American-Jewish Cookbook",1952. It has a separate section of Passover recipes. There are no pork recipes, naturally. Generally, the cookies and bread recipes are good. As for unique...I have an Ethiopian cookbook...the only one I've been able to find. "Exotic Ethiopian Cooking-Society, Culture, Hospitality, & Traditions. I've only made a couple of dishes out of it. I love Ethiopian food, and when I found out how much Nit'ir Qibe (purified herb & spice butter) is used in most of the dishes I love, I realized why I love them. For example, in dishes made from 1 pound of ground beef, it is not unusual that they contain a cup of butter. A typical lentil dish pairs 2 cups of lentils with 2 cups of butter. No wonder I love it!...See MoreBuffalo wings for a herd of boys?
Comments (27)I hope this doesn't just add more confusion to a confusing issue but let me take a crack at explaining the Durkee's, Frank's, hot sauce, wings sauce thing. Durkee's and Frank's Red Hot Sauce is a hot pepper sauce, similar to Texas Pete's, Louisiana Hot Sauce, etc. It's basic ingredients are cayenne pepper and vinegar. Generally you sprinkle it on food to spice it up. It has two names because Durkee's acquired Frank's several years ago. I have usually seen both names on the label but I'm not sure that is consistently done. Confusing. Buffalo wings were invented at the Anchor Bar in Buffalo, NY. The recipe was simple -- coat fried chicken wings by tossing them in a bowl with a mixture of Frank's Hot Sauce (Durkee's) and melted margarine. That recipe was printed on the Frank's Hot Sauce label for years. It still is, so far as I know. I haven't looked lately. A few years ago, Frank's (Durkee's) introduced a new product and they have been promoting it heavily. It is called Frank's Red Hot WIngs Sauce. It is Frank's Hot Sauce with vegetable oil added. Saves you the trouble of mixing two ingredients. :-) Frank's Wings Sauce is not the same as Frank's Hot Sauce. Frank's Wing Sauce is MADE FROM Frank's Hot Sauce. For sprinkling on your food or MAKING wing sauce, you want Frank's Red Hot Sauce. For ready to use Buffalo Wings coating, you want Frank's Wing Sauce. Confused yet? Frank's (Durkee's) now sells at least six related but different products, all packaged in that familiar looking bottle with similarly designed labels. Now that's confusing. What about the blue cheese dip customarily served with celery sticks alongside Buffalo wings, you ask? I don't even want to talk about it. Too confusing. Do whatever you want. Just understand it has nothing to do with cooking the wings. Jim...See MoreDeciphering an antique cookbook
Comments (21)I have that same cookbook, but mine is from 1930. The first copyright date is 1908. It's still in the original box that it was mailed to my great, great grandmother in. She had given it to a neighbor lady who never married, and that lady gave it to my mother before she died (the neighbor died, not my mother). It doesn't appear to have been used. I have another cookbook just like it that belonged to someone else in my family. My mother ended up with it, too, but it's not complete. It has some pages missing and it's falling apart. I've never made any of the recipes. Some of them seem a little strange, especially in the "Cooking for the Sick" section. Here's one: "Beef Juice". Broil 1/2 pound of round steak for about 2 minutes to "start" the juice, then squeeze the juice out with a "meat press or an old fashioned wooden lemon squeezer." It says to serve it in a colored glass to disguise the color. Here's a tip from the cookbook that I've not heard of: "In mashed potato, to every quart (2 lbs.) add a level teaspoon of Rumford while creaming. The product will be fluffy, smooth and tasty." There's a recipe for "Eggs in Prison". In my book on p. 105, in the "Pastry" section, there's a recipe for "Short Paste" that calls for 3 c. flour, 1 level teaspoon salt, 2 level teaspoons Rumford baking powder, 1 c. lard, and ice cold water to mix. There's also "Five-minute Paste", "Flaky Paste" and "Puff Paste". Maybe that "Short Paste" recipe would be one to use for the OP's original question. The last page in my book is an ad for "Horsford's Acid Phosphate (Non-Alcoholic)". It's a solution of phosphates of lime, magnesia, potash and iron in phosphoric acid. It's a "scientific preparation recommended and prescribed by physicians of all schools". It was good for indigestion and dyspepsia; nervousness, exhaustion, etc.; headache; tired brain; weakened energy and sleeplessness....See Morebbstx
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John LiuOriginal Author