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Food!

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Comment by Idaho Spud on October 26, 2018 at 6:22am

Breakfast at 4:30 AM was a buckwheat pancake with a glass of milk.

Comment by Idaho Spud on October 26, 2018 at 6:18am

At 3:57 AM, my day is just starting.  I've been out of bed for 72 minutes.

Comment by Joan Denoo on October 26, 2018 at 5:58am

Daniel, what a wonderful buddy you are to Rufus! Not many dogs have such healthy and delicious treats. Do you expect him to be a big dog, or is he the small variety? Yes, it is odd that a vegetarian prepares chicken jerky treats for your dog.

Thanks for the information about canning methods. I'll give both the silicon tops and the glass weights a try. 

Your jars look as though made by loving hands. Oh! Your winter will provide you feasts to match any fine restaurant! 

It is 3:57 AM. Guess I better climb in bed. Good night. 

   

Comment by Loam Gnome on October 25, 2018 at 9:59pm

Rufus is my buddy!  Besides, I'm kind of cheap.  These cost much less than the training treats at the store.  And they seem like more of a motivation - he likes the flavors.  It is an interesting thing, and kind of odd - a vegetarian slicing chicken parts, to make jerky treats for his dog.  He likes the liver jerky and thigh jerky better than the hearts.

Comment by Patricia on October 25, 2018 at 2:37pm

Must be such a good boy to have home made treats!

Comment by Idaho Spud on October 25, 2018 at 2:35pm

I envy Rufus.

Comment by Loam Gnome on October 25, 2018 at 2:04pm

Today's batches of sauerkraut and fermented salsa.  Now they go into the cool basement to ferment.

Comment by Loam Gnome on October 25, 2018 at 2:01pm

Last night I made chicken jerky treats for Rufus.  I used the USDA instructions to heat them to 165 prior to drying, and used the 165 degree setting on the dehydrator. I dried them for 12 hours. There are concerns about store foods being contaminated, especially the ones made in China.  I feel better about these - bought the chicken parts at WInco, the label says USA grown, no antibiotics.  These are chicken hearts, livers, and thighs.  It's a good idea to remove the fat, otherwise they are greasy to the touch although Rufus doesn't mind that.  Fat might go rancid while in storage, too.  The liver jerky is black, that's just how liver is.  The hearts are also almost black.

Comment by Loam Gnome on October 24, 2018 at 11:13am

These are the latest hot pepper sauces.  After chopping the peppers and some garlic for each, I packed them into pint canning jars as described previously, poured in brine with some clear whey, and let them ferment for several days.  Then I poured off the brine, reserving some to add back for consistency, and ground in food processor until consistency of fine relish, adding some brine back.  The Korean sauce is fairly mild.  The Thai is knock-your-socks-off hot!

The glass weights that I bought for these small mouth jars were difficult to extract.  I had to turn the jars upside down.  Bad engineering.  I need to find ones with built in handles like those for larger mouth jars.

Comment by Loam Gnome on October 18, 2018 at 10:09pm

Hi Joan,

I've probably made 5 or 6 batches of apple sauce that way now.  I froze a couple of batches for later use, in quart size freezer ziplock bags.  I love the stuff!  Also it's a great use for windfall apples.

I also like that fermentation system very much  I made another batch of kimchee, another batch of sauerkraut, and some pickled eggs.

 

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