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Old 09-11-2016, 11:24 PM   #26191
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Originally Posted by PrincessFiona60 View Post
I guess I could put it out in my shed. I don't want one in the bedroom.
I have one in the kitchen.
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Old 09-12-2016, 12:12 AM   #26192
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Um...ewww. Not interested in acquiring that special skill...
You know that whitish haze you see on blueberries? Well that is wild yeast. The same goes for grapes and other fruits and veggies.
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Old 09-12-2016, 12:23 AM   #26193
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You know that whitish haze you see on blueberries? Well that is wild yeast. The same goes for grapes and other fruits and veggies.
Amazing, Addie, I would have never known that.
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Old 09-12-2016, 12:34 AM   #26194
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Originally Posted by Addie View Post
You know that whitish haze you see on blueberries? Well that is wild yeast. The same goes for grapes and other fruits and veggies.
It is not wild yeast, it's called the "bloom" and is a waxy protective coating the blueberry creates itself to stop bacteria and moisture loss. It is safe to eat.

Yeast is a spore, not a coating.
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Old 09-12-2016, 02:09 AM   #26195
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Originally Posted by dragnlaw View Post
Condolences CakePoet. How very sad. for bread? or more like a Romertopf?
May it rest in peace. I know very well how it upsets to lose a favourite.

My sister has just passed on my mother's Romertopf to me and I have not even used it yet. Still perusing recipes. Looking at 2 Cornish Hens in the freezer...

Yes it is Römertopf and it was from the early 60:ties not 70:ties, it was for my grand aunt birthday.

I do roast in mine. Soak the pot for 1 hour. 3 pound pork roast, add a bit of salt, ground allspice and black pepper on top and then some broth or wine. Lid on and into a cold oven and turn to 150C and bake for 2- 3hours. That sort of my basic roast.
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Old 09-12-2016, 03:11 AM   #26196
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OK, those aren't so much scary looking as much as they are pretty cool! That one in the lower-right corner made me think of a Queen Ann's Lace flower right away. I was first thinking that they would look more like this:

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Old 09-12-2016, 09:42 AM   #26197
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CG!
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Old 09-12-2016, 05:38 PM   #26198
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Originally Posted by bethzaring View Post
I grew the majority of my onions from plants this year, and they are huge. As I was reviewing the characteristics of these monsters, I realized they are not good storage onions. So, what to do with the 100 beasts I have grown? Then I remembered making caramelized onions in the crock pot. I am on my second batch and will probably do many more batches.
A little late here to probably help you. But here goes anyways.
I was going to suggest making onion rings with them.Flavor seal them and freeze. That could still be a possibility if you want to make them up and give them away to your friends.

My last idea is almost the same but using much much thinner slices and batter. You could make up Onion Salad Toppers. Batter, fry, flavor seal them, date, and store. I've done it many times. Original batter. Or hot using Franks Red Hot Sauce. Either one is a hit around here. I like snacking on them. Hubby loves them topped on his salads.Our guys like the hot version,they have no shame and really pile them onto the melted cheese when they want a cheese burger.
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Old 09-12-2016, 06:00 PM   #26199
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Catching up on some reading around here.
You know it's like trying to catch a bus that's going 90 MPH on the California Freeway.
Good luck....SUCKER....!!!
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Old 09-12-2016, 06:01 PM   #26200
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Today's weather was tantalizingly beautiful. Still rather hot, but the humidity took a hike and I was enticed to spend the majority of the day outside...even a good amount of time in the pool.

One thing I had to attend to was the huge mesh bag full of dried eggshells that I have collected over the last month or so. Use them in the garden, crushed, to make the tomatoes, peppers, etc. really happy and had no instance of blossom end rot when I treated the soil around the plants. Let's hear it for calcium.

Anywho, I had a bag about the size of a standard large paper grocery bag...full (stuffed) of eggshells. Needed to make room in the bag.

So, outside I went. Took my trusty rolling pin and a handful of plastic bags from cereal boxes. I save those because they're great for dredging, etc. The seams are well-sealed and those bad boys are tough.

I whacked and rolled away and ended up with a clean lard bucket about a third of the way full, about 5 to 6 cups of coarsely chopped shells.

Only took a few minutes and confused the daylights out of the dog.
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