Speaking of oil bottles…
21 days ago
last modified: 21 days ago
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- 21 days agolast modified: 21 days ago
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My bottle cracked when drilling hole for bottle light
Comments (10)For drilling glass use a glass or ceramic drill bit and use plenty of H2O. You can use a cutting oil or 3-in-1 oil as well but I do not like the nasty smell much and it is a bit expensive. I usually use a drill press because it keeps the piece I'm drilling very steady and the drill weight alone is enough pressure to move the bit downward on it's own with out to much pressure. Hand drilling I use a vice to hold the item I'm working on and again let the weight of the drill be the downward pressure. Drill at a slow speed for maximum effect without spraying glass particles and heating the glass. For cups and shallow glass or ceramic pieces I drill from the inside and partialy fill the container with water. If you need a large hole sometimes it is best to use a smaller bit and after getting a starter hole graduate the size of the bit up until you have achieved the size you want. Especially if you are drilling on a curved surface. I usually use a polishing wheel on the edges of the hole to take off the sharp edge and smooth away any "chips". I've learned PATIENCE is a must in drilling holes in glass or ceramic. CT...See MoreSpeaking of worms...
Comments (6)Fliptx--thank you so much for that insight! I had not thought of rinsing off the worm(s). I will certainly plan on doing that if and when I do a soil drench again!! I'm so far having good results using the orange oil for various purposes. Since it did seem to kill fire ants in a mound in my front yard (but I also used boiling water on that), I decided to try wiping down the baseboards and floor in my kids' small bathroom. That is a location we have had recurring problems with ants coming into the house. Well today, I noticed 5 or 6 dead fire ant bodies in the bathroom (the floor is bright white, so they are easy to see)! Wow, I might be able to get away with this instead of having pest control professionals come in regularly. I hope so. Debndal--that's great that you don't have much of an issue with fire ants on your lot! We have LOTS. I'm working on improving the soil and strengthing the lawn in hopes that they will find another place to play...far from here!...See MoreCooking oils and location of the new cool bottle
Comments (19)The decanter is cute but it is a very bad way to store oil if you don't use it quickly, especially in warm weather and doubly so right next to the stove like that. A little bit of oil in a large clear bottle is going to oxidize very quickly, and oxidization means rancidity. Air, light, and warmth are enemies of all food oils. Rancid oils not only taste downright wretched, but are unhealthy to consume. IMO only the amount of oil that you're going to use within a couple of weeks should be stored at room temperature in such a way that it will be exposed to air and light. Food oils should be stored in the dark (or in a dark bottle), at cool temperatures (the refrigerator is ideal), and with a minimum of air space in the bottle. I use mainly grapeseed oil when a recipe calls for "vegetable oil" or "salad oil". I prefer grapeseed for general use because I think it just tastes better and has a nicer texture than other neutral oils like canola and safflower, and it's cheaper than apricot kernel or avocado. Although the unit price is higher I purchase smaller containers so I have a fresher supply - it's not a good value if half the jug goes rancid - since we do not use a great deal of oil in cooking, an average meal for the two of us might use two tablespoons of oil assuming we're not splurging on something like pesto! I absolutely loathe olives too, but we do use quite a bit of olive oil - many olive oils on the market taste nothing at all like olives, thank goodness. Look for the ones labeled "extra light"; that term has nothing to do with calories, it's a description of its color and flavor. Even some of the extra virgin olive oils we've tried don't taste like olives, they have very different flavors ranging from buttery to peppery. A couple of the fancy-pants food stores around me have olive oil tastings from time to time and that's a good way to try different ones out. (Never buy "pomace" olive oil. It's not fit for human food IMO and doesn't even really make particularly good soap.) Cold-pressed or expeller-pressed oils are the way to go whenever possible; the solvents and high-heat processing used to produce cheap oils break down the oil and are not good for you to consume as well as just plain trashing the flavor. We also like to use some of the many unrefined vegetable oils out there because they taste so good, but they must be stored carefully (refrigerator) and the shelf life is still comparatively short. Unrefined corn oil is one of our favorites, sweet and buttery, and especially good for baking. I think I have five or six different oils in the fridge now, because they all taste distinctly different. Spectrum is one of my favorite brands for a wide range of good quality oils and is comparatively easy to find. I find clouding and thickening under refrigeration to be a minor problem and primarily an issue with heavier-bodied and unfiltered unrefined oils like higher-end olive oils. The oil still pours, albeit more slowly, and it cooks just the same. If I'm making a salad dressing or something like that and need the oil completely liquid right this moment, I pour it into a small bowl and set that into a larger bowl of very hot tap water. I never leave the entire bottle out to warm up, but rather pour out what I need and return the rest to the fridge. When I want a butter flavor for sauteeing fish or veggies, I use half butter and half a neutral oil to improve the smoke point of the butter (since I'm too lazy to make clarified butter), and toss in some broth or wine to assist further cooking and boost flavor without using a ton of fat. I almost never cook savory foods with plain water, except for boiling pasta - why throw away that opportunity to augment flavors? We don't use up butter very quickly (DH has gotten me spoiled on Kerrygold butter from Ireland which comes in a half-pound block instead of the usual 1/4-pound sticks, but it can take us weeks to go through a block!) so it does turn in warm weather if left at room temperature. I won't have margarine in my house though, foul stuff... there are two things DH and I will not give up no matter what, we'll rearrange other dietary components to accomodate them but real butter and real mayonnaise are sacrosanct. Oh, here's a trick if your butter is rock-hard and you need it to soften to a malleable texture quickly without risking melting (as often happens if you try to soften it in the microwave or the oven)... grate it on the coarse holes of a hand grater and spread it out on a plate. Set the plate in a warm, but not hot, place. oakleyok, what the heck is "Crisco lard"? Crisco does not manufacture lard (meaning rendered pork fat, and lemmetellya it is dang hard to find unhydrogenated lard!). Do you mean solid vegetable shortening?...See MoreOil Bottle/Holder Thingie that won't drip?
Comments (1)I have the cruet in the link and love it. Never a drip and I don't have to put any kind of tray under it. It isn't that big, but I don't like having my oil exposed to light & heat for very long, so I don't mind refilling it from the larger bottle of olive oil in the pantry. It is a bit delicate, but that is not an issue for me. HTH - Jo Ann Here is a link that might be useful: Cruet...See More- 21 days ago
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