Got enough fresh tomatoes to make sauce. It's simmering now. JustI just planted my tomatoes yesterday. I'm assuming we are in different zones. --- Synchronet 3.21d-Linux NewsLink 1.2
tomatoes, spices, later homemade sausage meatballs. I grind porkbutts
to make the sausage then freeze them raw.
Got enough fresh tomatoes to make sauce. It's simmering now. Just
tomatoes, spices, later homemade sausage meatballs. I grind porkbutts
to make the sausage then freeze them raw.
On 6/13/2024 11:56 AM, cshenk wrote:
Got enough fresh tomatoes to make sauce. It's simmering now. Just tomatoes, spices, later homemade sausage meatballs. I grindI just planted my tomatoes yesterday. I'm assuming we are in
porkbutts to make the sausage then freeze them raw.
different zones.
On 6/13/24 08:56, cshenk wrote:
Got enough fresh tomatoes to make sauce. It's simmering now. Just tomatoes, spices, later homemade sausage meatballs. I grind
porkbutts to make the sausage then freeze them raw.
try running them through a tomatoes press! Fresh,
garden ripened tomatoes through a press: J-O-Y !!!
Don't forget the garlic and onions!
Wilson wrote:I live in Maine just a little south of the 45th parallel. On another note, have you been to Dave's BBQ? Wife &I were coming back from Biloxi in 2017
On 6/13/2024 11:56 AM, cshenk wrote:
Got enough fresh tomatoes to make sauce. It's simmering now. JustI just planted my tomatoes yesterday. I'm assuming we are in
tomatoes, spices, later homemade sausage meatballs. I grind
porkbutts to make the sausage then freeze them raw.
different zones.
Yup, Virginia Beach. Climate close to coastal NC.
T wrote:
On 6/13/24 08:56, cshenk wrote:
Got enough fresh tomatoes to make sauce. It's simmering now. Just
tomatoes, spices, later homemade sausage meatballs. I grind
porkbutts to make the sausage then freeze them raw.
try running them through a tomatoes press! Fresh,
garden ripened tomatoes through a press: J-O-Y !!!
Don't forget the garlic and onions!
I don't have one and not into more gagets, I just wash well and remove
all stems then freeze. When enough, run under hot tap water for about
2 minues and the skins slip off. Perfect for tomato sauce.
Organically grown and no preservatices.
Don't worry, lots of garlic and minced onion plus herbs plus whisky
barrel smoked black cracked pepper. I'm a scratch cook.
https://postimg.cc/VdFNYtqh
Not related to the garden, but I plan to try growing the Italian flat
beans next year. Tis year, first test of growing yukon potatoes (a
waxy potato, very useful if you want the potatoes to hold shape in
stews and crockpots).
Asian saucded/marinaded pork loin stats (cook in the marinade in hot
cast iron pan, 3 minutes each side then slice. I like it fairly rare
which is safe with commercially raised pork in the USA. Matched with
red potatoes and my favorite flat beans.
Address - <redacted>
On 6/14/2024 12:59 PM, cshenk wrote:
Wilson wrote:
On 6/13/2024 11:56 AM, cshenk wrote:
Got enough fresh tomatoes to make sauce. It's simmering now.I just planted my tomatoes yesterday. I'm assuming we are in
Just tomatoes, spices, later homemade sausage meatballs. I
grind porkbutts to make the sausage then freeze them raw.
different zones.
Yup, Virginia Beach. Climate close to coastal NC.I live in Maine just a little south of the 45th parallel. On another
note, have you been to Dave's BBQ? Wife &I were coming back from
Biloxi in 2017 and drove by it. He had just opened and not having had
good southern BBQ before, we swung right in and it was great and
worth a try. Address - 1009 Laskin Rd, Virginia Beach, VA 23451
On 6/14/24 11:12, Wilson wrote:
Address - <redacted>
That was probably not a good idea. There are
lots crazies on the web.
On 6/14/24 10:24, cshenk wrote:
T wrote:
On 6/13/24 08:56, cshenk wrote:
Got enough fresh tomatoes to make sauce. It's simmering now.
Just tomatoes, spices, later homemade sausage meatballs. I
grind porkbutts to make the sausage then freeze them raw.
try running them through a tomatoes press! Fresh,
garden ripened tomatoes through a press: J-O-Y !!!
Don't forget the garlic and onions!
I don't have one and not into more gagets, I just wash well and
remove all stems then freeze. When enough, run under hot tap water
for about 2 minues and the skins slip off. Perfect for tomato
sauce. Organically grown and no preservatices.
The press is a lot of work indeed. It removed the skins
and the seeds. The result is called "strained tomatoes".
I tend to just pop them in the pan, add olive oil and
butter, and simmer them down.
Don't worry, lots of garlic and minced onion plus herbs plus whisky
barrel smoked black cracked pepper. I'm a scratch cook.
Garlic is proof God loves mankind, not beer!!!
https://postimg.cc/VdFNYtqh
Joy!
Not related to the garden, but I plan to try growing the Italian
flat beans next year. Tis year, first test of growing yukon
potatoes (a waxy potato, very useful if you want the potatoes to
hold shape in stews and crockpots).
Asian saucded/marinaded pork loin stats (cook in the marinade in hot
cast iron pan, 3 minutes each side then slice. I like it fairly
rare which is safe with commercially raised pork in the USA.
Matched with red potatoes and my favorite flat beans.
That settled it. I am incensed. I am scandalized! I am
eating at your house tonight!!!!!
My Wife's eyes actually sparkle when I cook garden fresh
things for her. Life is good!
Wilson wrote:we were headed to the C. Bay Tunnel/Bridge. We spent the night in Maryland just south of the NJ line. Thanks for posting Dave's url. Perhaps that's
On 6/14/2024 12:59 PM, cshenk wrote:
Wilson wrote:I live in Maine just a little south of the 45th parallel. On another
On 6/13/2024 11:56 AM, cshenk wrote:
Got enough fresh tomatoes to make sauce. It's simmering now.I just planted my tomatoes yesterday. I'm assuming we are in
Just tomatoes, spices, later homemade sausage meatballs. I
grind porkbutts to make the sausage then freeze them raw.
different zones.
Yup, Virginia Beach. Climate close to coastal NC.
note, have you been to Dave's BBQ? Wife &I were coming back from
Biloxi in 2017 and drove by it. He had just opened and not having had
good southern BBQ before, we swung right in and it was great and
worth a try. Address - 1009 Laskin Rd, Virginia Beach, VA 23451
Ah! Yes, that's the famous one with the big pig now.
http://www.davesbbqvb.com/
Good choice!We didn't stay in Virginia Beach, just lucky enough to drive by Dave's when
On 6/15/2024 1:45 PM, cshenk wrote:
Wilson wrote:
On 6/14/2024 12:59 PM, cshenk wrote:
Wilson wrote:
On 6/13/2024 11:56 AM, cshenk wrote:
Got enough fresh tomatoes to make sauce. It's simmeringI just planted my tomatoes yesterday. I'm assuming we are in different zones.
now. Just tomatoes, spices, later homemade sausage
meatballs. I grind porkbutts to make the sausage then
freeze them raw.
Yup, Virginia Beach. Climate close to coastal NC.I live in Maine just a little south of the 45th parallel. On
another note, have you been to Dave's BBQ? Wife &I were coming
back from Biloxi in 2017 and drove by it. He had just opened and
not having had good southern BBQ before, we swung right in and it
was great and worth a try. Address - 1009 Laskin Rd, Virginia
Beach, VA 23451
Ah! Yes, that's the famous one with the big pig now.
http://www.davesbbqvb.com/
Good choice!We didn't stay in Virginia Beach, just lucky enough to
drive by Dave's when
we were headed to the C. Bay Tunnel/Bridge. We spent the night in
Maryland just south of the NJ line. Thanks for posting Dave's url.
Perhaps that's what I should have done, but I wanted to make sure
folks could find it. ;)
grow etc. I don't bug people with youtube 'stuff'. Chuckle, songbird
helped me find this place.
cshenk wrote:
...
grow etc. I don't bug people with youtube 'stuff'. Chuckle,
songbird helped me find this place.
it's good for there to be more people writing here again,
even if i'm rather overwhelmed at the moment with
everything. :)
i don't post youtube links that often either as i figure
if someone is there then they can do their own searches.
apropo to gardening i finally got back to the tomato patch
and leveled out the dirt piles i'd made from planting. we've
finally gotten enough rains to soften up the dirt clods so
i could get it all raked level. Mom can't deal with uneven
spaces very well now so if she's going to be in that garden
it has to be more smooth than what i need. while i was
there i got the whole patch weeded. an hour or so in this
heat and humidity and i was done and it wasn't much past
9am. :( i'm not at all acclimated to the heat yet.
songbird
T wrote:
On 6/14/24 10:24, cshenk wrote:
T wrote:
On 6/13/24 08:56, cshenk wrote:
Got enough fresh tomatoes to make sauce. It's simmering now.
Just tomatoes, spices, later homemade sausage meatballs. I
grind porkbutts to make the sausage then freeze them raw.
try running them through a tomatoes press! Fresh,
garden ripened tomatoes through a press: J-O-Y !!!
Don't forget the garlic and onions!
I don't have one and not into more gagets, I just wash well and
remove all stems then freeze. When enough, run under hot tap water
for about 2 minues and the skins slip off. Perfect for tomato
sauce. Organically grown and no preservatices.
The press is a lot of work indeed. It removed the skins
and the seeds. The result is called "strained tomatoes".
Naw, I just want the skin off for red sauce. I'm fine with the seeds.
Of that batch 2 cups were finished for spaghetti and 1 cup was reduced
to about 3/4 cup pixxa sauce in the freezer. Yes, I make pizza from
home so I can spice the dough.
I tend to just pop them in the pan, add olive oil and
butter, and simmer them down.
With skin or once 'pressed'?
Don't worry, lots of garlic and minced onion plus herbs plus whisky
barrel smoked black cracked pepper. I'm a scratch cook.
Garlic is proof God loves mankind, not beer!!!
https://postimg.cc/VdFNYtqh
Joy!
Yes. In a different newsgroup there one person who gets upset at any
garlic beyond their personal amount of 1/4 teaspoon....
Not related to the garden, but I plan to try growing the Italian
flat beans next year. Tis year, first test of growing yukon
potatoes (a waxy potato, very useful if you want the potatoes to
hold shape in stews and crockpots).
Asian saucded/marinaded pork loin stats (cook in the marinade in hot
cast iron pan, 3 minutes each side then slice. I like it fairly
rare which is safe with commercially raised pork in the USA.
Matched with red potatoes and my favorite flat beans.
That settled it. I am incensed. I am scandalized! I am
eating at your house tonight!!!!!
Grin, my garden ends up in it. https://postimg.cc/YLKb1634
That one is a 'stir fry' of flat Italian green beans, red bell pepper,
2 types mushroom, garlic. The Garlic Alfredo is made from scratch and
the meat is just rounds of browned kielbasa. basically, what I had
handy at the time.
My Wife's eyes actually sparkle when I cook garden fresh
things for her. Life is good!
Hubbie's does same here.
This year I planted lots of bell peppers and we have small ones on 4
plants. Next year I plan to try the flat beans.
T wrote:
On 6/14/24 11:12, Wilson wrote:
Address - <redacted>
That was probably not a good idea. There are
lots crazies on the web.
No, it's a real place. Just downhome good BBQ. Wilson probably found
it while staying at the beach front resort area, possibly while driving
in.
It takes time to get acclimated. I'm sure you'll do fine. One thing
that really helps it to be well hydrated. Use powdered gaitoraide
(cheaper by far, look to Amazon as a good source). 2 16oz waterbottles
a day at least.
I don't deal well with uneven either.
cshenk wrote:
...humidity, heat...
It takes time to get acclimated. I'm sure you'll do fine. One thing
that really helps it to be well hydrated. Use powdered gaitoraide
(cheaper by far, look to Amazon as a good source). 2 16oz waterbottles
a day at least.
no thanks, i drink water, i get plenty of it, as for
sugars and salts i prefer to get those via food.
On 6/15/24 10:54, cshenk wrote:
T wrote:
On 6/14/24 11:12, Wilson wrote:
Address - <redacted>
That was probably not a good idea. There are
lots crazies on the web.
No, it's a real place. Just downhome good BBQ. Wilson probably
found it while staying at the beach front resort area, possibly
while driving in.
I miss read you comment thinking it was your home address.
You did not write it wrong. I just misread it.
cshenk wrote:
...humidity, heat...
It takes time to get acclimated. I'm sure you'll do fine. One
thing that really helps it to be well hydrated. Use powdered
gaitoraide (cheaper by far, look to Amazon as a good source). 2
16oz waterbottles a day at least.
no thanks, i drink water, i get plenty of it, as for
sugars and salts i prefer to get those via food.
I don't deal well with uneven either.
that is from spending a lot of time not walking on
uneven surfaces or sitting too much. use it or lose
it.
i learned quite a bit from practicing Tai Chi about
how strength and balance can be developed. we practiced
the first year indoors on a flat floor, the summer time
we practiced outdoors on a beach or at the park, when we
went back indoors the next fall it was amazing how much
all of us had improved our sense of balance and also
our strength.
now i'm back outside more and doing more each week as
i get more acclimated to the activity level, but i also
need to do some extra stretching. the massage therapist
does amazing things for me too. after my last session
with her i could bend down and touch the floor and not
feel anything tight - that was about a six inch gain in
what i was able to do when i walked in her door. she
don't mess around... :)
songbird
On 2024-06-19, songbird wrote:
cshenk wrote:thing >> that really helps it to be well hydrated. Use powdered
...humidity, heat...
It takes time to get acclimated. I'm sure you'll do fine. One
gaitoraide >> (cheaper by far, look to Amazon as a good source). 2
16oz waterbottles >> a day at least.
no thanks, i drink water, i get plenty of it, as for
sugars and salts i prefer to get those via food.
While a good plan in general, drinking just water can lead to
complications when you're working / sweating, to the point of making
you sick before you sate your thirst. Granted, I may be
over-estimating how active you actually are (and how hot it is where
you are, we're getting 100-104 on the heat index here).
As an alternative, you can make switchel (aka "haymaker's punch",
or "ginger water") -- water, cider vinegar, ginger, and sweetener (a
mild flavored honey works well, though most any sweetener will work -- molasses, pure maple syrup (i.e. NOT "Maple Flavored Syrup"), raw
sugar, etc.)
I originally got the general recipe from leafing through a
reproduction colonial era cookbook at Williamsburg or similar "living history" museum from the Revolutionary War era. These are the
measurements that've worked for me to take it down from "makes 10
gallons" ;)
1T fresh ginger OR 1/2 tsp dried/ground ginger
1/4c (~60 mL) cider vineger
"sweeten to taste" (1-2T honey)
In a 1 quart (1 liter) container, dissolve the honey in the vinegar,
then mix in the ginger. Add enough water to fill to the quart / liter
mark. Ideally let it 'steep' for an hour or two, to let the ginger
mellow out a little bit ... but it's not too bad to make it then drink
it right away.
No clue whatsoever on "nutrition info" though
HTH :)
On 6/15/24 11:33, cshenk wrote:
T wrote:
On 6/14/24 10:24, cshenk wrote:
T wrote:
On 6/13/24 08:56, cshenk wrote:
Got enough fresh tomatoes to make sauce. It's simmering
now. Just tomatoes, spices, later homemade sausage
meatballs. I grind porkbutts to make the sausage then
freeze them raw.
try running them through a tomatoes press! Fresh,
garden ripened tomatoes through a press: J-O-Y !!!
Don't forget the garlic and onions!
I don't have one and not into more gagets, I just wash well and
remove all stems then freeze. When enough, run under hot tap
water for about 2 minues and the skins slip off. Perfect for
tomato sauce. Organically grown and no preservatices.
The press is a lot of work indeed. It removed the skins
and the seeds. The result is called "strained tomatoes".
Naw, I just want the skin off for red sauce. I'm fine with the
seeds.
Of that batch 2 cups were finished for spaghetti and 1 cup was
reduced to about 3/4 cup pixxa sauce in the freezer. Yes, I make
pizza from home so I can spice the dough.
I tend to just pop them in the pan, add olive oil and
butter, and simmer them down.
With skin or once 'pressed'?
Don't worry, lots of garlic and minced onion plus herbs plus
whisky barrel smoked black cracked pepper. I'm a scratch cook.
Garlic is proof God loves mankind, not beer!!!
https://postimg.cc/VdFNYtqh
Joy!
Yes. In a different newsgroup there one person who gets upset at
any garlic beyond their personal amount of 1/4 teaspoon....
Not related to the garden, but I plan to try growing the Italian
flat beans next year. Tis year, first test of growing yukon
potatoes (a waxy potato, very useful if you want the potatoes to
hold shape in stews and crockpots).
Asian saucded/marinaded pork loin stats (cook in the marinade
in hot cast iron pan, 3 minutes each side then slice. I like
it fairly rare which is safe with commercially raised pork in
the USA. Matched with red potatoes and my favorite flat beans.
That settled it. I am incensed. I am scandalized! I am
eating at your house tonight!!!!!
Grin, my garden ends up in it. https://postimg.cc/YLKb1634
That one is a 'stir fry' of flat Italian green beans, red bell
pepper, 2 types mushroom, garlic. The Garlic Alfredo is made from
scratch and the meat is just rounds of browned kielbasa.
basically, what I had handy at the time.
My Wife's eyes actually sparkle when I cook garden fresh
things for her. Life is good!
Hubbie's does same here.
This year I planted lots of bell peppers and we have small ones on 4 plants. Next year I plan to try the flat beans.
I can't use grain products due to the T2 Diabetes. I am still
working on my cauliflower pizza shells. My next try will be
to season the shell. So far I have a watery issue, which I
will tackle with a bit of coconut flour.
What seasons do you use in your shells?
Dan Purgert wrote:
On 2024-06-19, songbird wrote:
cshenk wrote:thing >> that really helps it to be well hydrated. Use powdered
...humidity, heat...
It takes time to get acclimated. I'm sure you'll do fine. One
gaitoraide >> (cheaper by far, look to Amazon as a good source). 2
16oz waterbottles >> a day at least.
no thanks, i drink water, i get plenty of it, as for
sugars and salts i prefer to get those via food.
While a good plan in general, drinking just water can lead to
complications when you're working / sweating, to the point of making
you sick before you sate your thirst. Granted, I may be
over-estimating how active you actually are (and how hot it is where
you are, we're getting 100-104 on the heat index here).
That was what I was getting at. In the Navy in Sasebo Japan, at worst
of summer, the base hits 'feels like' 116F. Try that with the blazing
sun hitting a big chunk of metal with the AC shut down, as we were
getting upgrades or repairs so engineering is shut down.
You learn fast to keep hydrated and not just water.
Pocari sweat was the best! Electrolite replacement drink of Japan.
Expensive here to get. Just adding tablesalt won't work.
As an alternative, you can make switchel (aka "haymaker's punch",
or "ginger water") -- water, cider vinegar, ginger, and sweetener (a
mild flavored honey works well, though most any sweetener will work --
molasses, pure maple syrup (i.e. NOT "Maple Flavored Syrup"), raw
sugar, etc.)
Thanks! It it specific to cider vinegar? I have brown sugar cane
vinegar. I'd like to try mixing a batch here for Don and me. Ginger
is very easy to grow!
I originally got the general recipe from leafing through a reproduction colonial era cookbook at Williamsburg or similar "living history" museum
from the Revolutionary War era. These are the measurements that've
worked for me to take it down from "makes 10 gallons" ;)
1T fresh ginger OR 1/2 tsp dried/ground ginger
1/4c (~60 mL) cider vineger
"sweeten to taste" (1-2T honey)
In a 1 quart (1 liter) container, dissolve the honey in the vinegar,
then mix in the ginger. Add enough water to fill to the quart / liter
mark. Ideally let it 'steep' for an hour or two, to let the ginger
mellow out a little bit ... but it's not *too* bad to make it then drink
it right away.
No clue whatsoever on "nutrition info" though
HTH :)
True about sitting but I don't have much choice there due to all the
spinal issues. I'm inoperable due to the progressive nature of it but
I was predicted to be wheel chair bound by age 50. I'm 54 and the
spine doc just grins when I walk in, sometimes just carrying a cane.
But enough about me. I've got a delicata squash growing! First time
trying them!
On 2024-06-19, cshenk wrote:
Dan Purgert wrote:
making >> you sick before you sate your thirst. Granted, I may beOn 2024-06-19, songbird wrote:
cshenk wrote:thing >> that really helps it to be well hydrated. Use powdered
...humidity, heat...
It takes time to get acclimated. I'm sure you'll do fine. One
gaitoraide >> (cheaper by far, look to Amazon as a good source). 2
16oz waterbottles >> a day at least.
no thanks, i drink water, i get plenty of it, as for
sugars and salts i prefer to get those via food.
While a good plan in general, drinking just water can lead to
complications when you're working / sweating, to the point of
where >> you are, we're getting 100-104 on the heat index here).over-estimating how active you actually are (and how hot it is
That was what I was getting at. In the Navy in Sasebo Japan, at
worst of summer, the base hits 'feels like' 116F. Try that with
the blazing sun hitting a big chunk of metal with the AC shut down,
as we were getting upgrades or repairs so engineering is shut down.
You learn fast to keep hydrated and not just water.
Pocari sweat was the best! Electrolite replacement drink of Japan. Expensive here to get. Just adding tablesalt won't work.(a >> mild flavored honey works well, though most any sweetener will
As an alternative, you can make switchel (aka "haymaker's punch",
or "ginger water") -- water, cider vinegar, ginger, and sweetener
work -- >> molasses, pure maple syrup (i.e. NOT "Maple Flavored
Syrup"), raw >> sugar, etc.)
Thanks! It it specific to cider vinegar? I have brown sugar cane
vinegar. I'd like to try mixing a batch here for Don and me.
Ginger is very easy to grow!
If it's a vinegar you'd throw directly on food / use as a salad
dressing, I bet it'd be fine. Worst case, you wasted a quarter cup of
it and a token amount of ginger and honey.
-
_|O|_|
_|_|O| Github: https://github.com/dpurgert
O|O|O| PGP: DDAB 23FB 19FA 7D85 1CC1 E067 6D65 70E5 4CE7 2860
cshenk wrote:
...back issues...
True about sitting but I don't have much choice there due to all the
spinal issues. I'm inoperable due to the progressive nature of it
but I was predicted to be wheel chair bound by age 50. I'm 64 and
the spine doc just grins when I walk in, sometimes just carrying a
cane.
some years ago i was seriously contemplating surgery for
the nth time but a friend recommended a chiropractor and
he was able to get things moving and since then i've not
needed much in the way of medications or even going back
to get adjusted much. the massage therapist is doing her
magic once a month and regular gardening exercise is doing
what it needs to do... can't complain. i never expected
to live this long so every day is a bonus to me. for some
reason as a kid i never thought i'd live past 30 it seemed
so long in the future... now i'm over twice that and
still kicking. i am pretty sure gardening is a big reason
why. i'd go rather stir-crazy if i didn't have some form
of meaningful exercise.
But enough about me. I've got a delicata squash growing! First
time trying them!
i think they are very sweet to me. i like all winter
squashes but more along the lines of the Kobacha and
Buttercups. i can tolerate the Acorns but only if grown
and allowed to actually ripen before picking. too often
these days the Acorns from the stores are not really done
enough and they have little flavor. a step up from them
is the Hubbard, but those can take over too easily - i've
had vines of those run 30+ feet.
this year i'm not growing any squash at all or melons
for that matter... :(
songbird
Dan Purgert wrote:
...
I originally got the general recipe from leafing through a reproduction
colonial era cookbook at Williamsburg or similar "living history" museum
from the Revolutionary War era. These are the measurements that've
worked for me to take it down from "makes 10 gallons" ;)
1T fresh ginger OR 1/2 tsp dried/ground ginger
1/4c (~60 mL) cider vineger
"sweeten to taste" (1-2T honey)
In a 1 quart (1 liter) container, dissolve the honey in the vinegar,
then mix in the ginger. Add enough water to fill to the quart / liter
mark. Ideally let it 'steep' for an hour or two, to let the ginger
mellow out a little bit ... but it's not *too* bad to make it then drink
it right away.
No clue whatsoever on "nutrition info" though
HTH :)
doing fine as is thanks! :)
i can tell when i need more salts and sugars because my
appetite will go way up even if i've eaten recently. we
always have snacks around (Mom bakes quite a bit) and i
have no problem finding them.
Dan Purgert wrote:
On 2024-06-19, cshenk wrote:
Dan Purgert wrote:
As an alternative, you can make switchel (aka "haymaker's punch",
or "ginger water") -- water, cider vinegar, ginger, and sweetener
(a mild flavored honey works well, though most any sweetener will
work -- molasses, pure maple syrup (i.e. NOT "Maple Flavored
Syrup"), raw sugar, etc.)
Thanks! It it specific to cider vinegar? I have brown sugar cane
vinegar. I'd like to try mixing a batch here for Don and me.
Ginger is very easy to grow!
If it's a vinegar you'd throw directly on food / use as a salad
dressing, I bet it'd be fine. Worst case, you wasted a quarter cup of
it and a token amount of ginger and honey.
I'll try it. Yes, cane vineger is based on sugar canes. It's brown
but adds a very nice kind of sweetness and makes a better dressing than
apple vinegar. Datu puti is the brand I find here, product of the Phillippenes (sp?). Pretty pricy on Amazon but inexpensive in any
Asian ethnic grocery. They also make the best soy sauce, better than kikkoman.
Dan Purgert wrote:
On 2024-06-19, cshenk wrote:
Dan Purgert wrote:making >> you sick before you sate your thirst. Granted,
On 2024-06-19, songbird wrote:
cshenk wrote:thing >> that really helps it to be well hydrated.
...humidity, heat...
It takes time to get acclimated. I'm sure you'll
do fine. One
Use powdered
gaitoraide >> (cheaper by far, look to Amazon as a
good source). 2 16oz waterbottles >> a day at least.
no thanks, i drink water, i get plenty of it, as
for
sugars and salts i prefer to get those via food.
While a good plan in general, drinking just water can
lead to complications when you're working / sweating,
to the point of
I may be
where >> you are, we're getting 100-104 on the heat indexover-estimating how active you actually are (and how
hot it is
here).
(a >> mild flavored honey works well, though most any
That was what I was getting at. In the Navy in Sasebo
Japan, at
worst of summer, the base hits 'feels like' 116F. Try
that with the blazing sun hitting a big chunk of metal
with the AC shut down, as we were getting upgrades or
repairs so engineering is shut down.
You learn fast to keep hydrated and not just water.
Pocari sweat was the best! Electrolite replacement
drink of Japan.
Expensive here to get. Just adding tablesalt won't
work.
As an alternative, you can make switchel (aka
"haymaker's punch", or "ginger water") -- water, cider
vinegar, ginger, and sweetener
sweetener will work -- >> molasses, pure maple syrup
(i.e. NOT "Maple Flavored Syrup"), raw >> sugar, etc.)
Thanks! It it specific to cider vinegar? I have brown
sugar cane
vinegar. I'd like to try mixing a batch here for Don
and me. Ginger is very easy to grow!
If it's a vinegar you'd throw directly on food / use as a
salad dressing, I bet it'd be fine. Worst case, you
wasted a quarter cup of it and a token amount of ginger
and honey.
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I'll try it. Yes, cane vineger is based on sugar canes.
It's brown but adds a very nice kind of sweetness and
makes a better dressing than
apple vinegar. Datu puti is the brand I find here,
product of the
Phillippenes (sp?). Pretty pricy on Amazon but
inexpensive in any
Asian ethnic grocery. They also make the best soy sauce,
better than kikkoman.
On 2024-06-20, cshenk wrote:
Dan Purgert wrote:
of >> it and a token amount of ginger and honey.On 2024-06-19, cshenk wrote:
Dan Purgert wrote:
As an alternative, you can make switchel (aka "haymaker's punch",
or "ginger water") -- water, cider vinegar, ginger, and sweetener
(a mild flavored honey works well, though most any sweetener will
work -- molasses, pure maple syrup (i.e. NOT "Maple Flavored
Syrup"), raw sugar, etc.)
Thanks! It it specific to cider vinegar? I have brown sugar cane
vinegar. I'd like to try mixing a batch here for Don and me.
Ginger is very easy to grow!
If it's a vinegar you'd throw directly on food / use as a salad
dressing, I bet it'd be fine. Worst case, you wasted a quarter cup
I'll try it. Yes, cane vineger is based on sugar canes. It's brown
but adds a very nice kind of sweetness and makes a better dressing
than apple vinegar. Datu puti is the brand I find here, product of
the Phillippenes (sp?). Pretty pricy on Amazon but inexpensive in
any Asian ethnic grocery. They also make the best soy sauce,
better than kikkoman.
Sounds like it'd be a good choice then. I made some the other day
with maple syrup, after a night in the fridge it tasted nearly
exactly like ginger ale. Honey may well have lost its top spot :)
cshenk wrote:
I'll try it. Yes, cane vineger is based on sugar canes.
It's brown but adds a very nice kind of sweetness and
makes a better dressing than
apple vinegar. Datu puti is the brand I find here,
product of the
Phillippenes (sp?). Pretty pricy on Amazon but
inexpensive in any
Asian ethnic grocery. They also make the best soy sauce,
better than kikkoman.
I bet you go to the Asian grocery store on Great Neck
Road at the intersection with Va. Beach Blvd. ;)
I get several items there when I can make the trip down
for other stockups and errands. I was going to try for
a trip next week, but the heat wave predicted will
postpone that trip until we get some relief from the
high temperatures.
Meanwhile, back at the pot farm, I'll be harvesting
some of the last of the sugar snap peas (Patio Pride
from Scheeper's who no longer carry the variety. I'll
be letting some pods ripen and dry to save seeds for
fall and next year). Those will go into a lunchtime
stir fry.
Yesterday I re-seeded three pots that had either lettuce
or shallots with White Spanish Sweet onions, Adalaide
carrots, and Zebune Shallots. It will be a challenge
to keep the new seeds moist with the heat wave expected
over the next week, but I'll manage.
I've got six tomato plants going (five different varieties:
Little Bing, SuperSweet 100s, Red Jelly Bean, Better Boy,
and San Marzano) with little tomatoes on two plants and
blossoms on all but the San Marzano. I got a late start
this year, but it's going well now.
The heat wave is upon us, and I did the yard work earlier
this week so I wouldn't have to worry about it during
the triple-digits that are coming over the next week.
With no rain so far this week, the Evil Grass shouldn't
need cutting until the worst of the heat is over with...
until the next heat wave.
Happy Summer Solstice!
Nyssa, who also made a grocery run yesterday morning to
stock up on some comfort food (ice cream!) and extra
water for the miserable weekend ahead
On 2024-06-20, songbird wrote:...
doing fine as is thanks! :)
i can tell when i need more salts and sugars because my
appetite will go way up even if i've eaten recently. we
always have snacks around (Mom bakes quite a bit) and i
have no problem finding them.
The punch recipe there isn't so much about getting salt and sugar, but
rather the mixture helps to avoid the "water is a brick in my stomach" feeling that can happen when you're hot and working hard.
Dan Purgert wrote:
On 2024-06-20, songbird wrote:...
doing fine as is thanks! :)
i can tell when i need more salts and sugars because my
appetite will go way up even if i've eaten recently. we
always have snacks around (Mom bakes quite a bit) and i
have no problem finding them.
The punch recipe there isn't so much about getting salt and sugar, but
rather the mixture helps to avoid the "water is a brick in my stomach"
feeling that can happen when you're hot and working hard.
i don't have that problem. i usually drink very
cold water on hot days without stomach issues. about a
cup and a half at a time.
T wrote:
What seasons do you use in your shells?
Basil and oregano are common as is minced dry garlic. I don't grow
garlic but I do have a patch of garlic chives and will snip some tops
for a garlicy/onion taste.
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