Recent content by pepperhead212

That's what I did this year - planted the tomatoes about a week later, because it seems that they were getting overgrown, by the time it was warm enough outside, even after hardening off. Same with the eggplants, but the peppers I just planted on 4-1, the usual date. A few of those might get...

CD, I use some of the okra in gumbo, too, but more of it in Indian dishes, some curries, and some subzi, which is sort of a dry fry curry, and sometimes in dals, often with sambar masala. I have also used it in Mexican dishes - not traditional, but delicious, nonetheless, and I have often used...

Today I got a bunch done, topping off the SIPs, and replacing the tops on I think 4 them. Just the dozen buckets left, plus the peppers and okra, which are later things. In fact, I soaked the okra overnight, and set it to sprout. And on checking those seeds I have sprouting, I couldn't believe...

Dry turmeric powder doesn't give dishes a lot of flavor, but fresh has a different, and stronger flavor, and is used in a lot of southern Thailand dishes, or Malaysian dishes, instead of galangal or ginger - other rhizomes used in SE Asian foods. And those are also totally different dried...

Welcome to the forum!

I came inside around 5 pm, and had some of that leftover Italian dish I made a few nights ago, this time with some Asiago cheese grated on it after reheating it. After I came inside for good (when it got dark!), I had a snack on something I started much earlier - some boiled peanuts, in the...

Three 6" round pans is a total of 84.8 sq in, while one 9" round is 63.6 sq in. So you'll want to use 3/4 of the original recipe. BTW, you might want to measure the 9" you'll be using - commercial type cake pans are pretty much what they say, while some types are a half inch less in diameter...

I also have 2 bench scrapers - a metal one, with a wooden handle, and a wooden one, which I use the most, since it won't scratch the counter. When I first got the wooden one, it wasn't perfectly straight, so I washed it, let it dry a few days, then took it into my workshop, and straightened the...

Nice day today, would have reduced the wind a little, for a perfect day. I got a lot done out there today, getting the tarps off those SIPs , and getting them in their spots for the season, though I didn't level them, or "refresh" them yet. A few of the plastic covers on them need replaced...

I just soak those gourd and melon seeds overnight; the smaller melons, like cantaloupe and honeydew, I just plant directly in the pellets. One of those bottle gourds, that I soaked overnight, looked like it was starting to sprout already! I put those on a strip of PT, folded in 7 or 8 layers...

I got some gourds and melon seeds soaking in 250 ppm GA3 solution - works well for those, and many other seeds, but doesn't help with tomato or pepper seeds. Okra is another that GA3 speeds up, and it will be planted soon, too. Everything outside needs to get readied, as time flies at this...

I was thinking of some sort of starch - cornstarch, most common, but many others out there.

I made an Italian type dish tonight, because I trimmed a bunch more basil from those plants in the hydroponics, to trigger some new growth, to take cuttings from those. I first took some dried eggplant and dried green beans, equivalent to 1 and ½ lb of each, and set it to soak in hot water...

That's exactly what happened with me, maybe the 3rd year I was growing garlic, and was afraid that the garlic that had appeared would get killed by the extreme cold of the winter ahead! Others that had been growing it for much longer, told me not to worry, as it would always come back.

That's smart cooking! Some things aren't as good frozen, but most freeze very well, and why make something 3 or 4 times, when it thaws well, and saves you a lot of time? And I'm not one of those that can't eat the same thing several times in a row - some things I like so much that I'll eat it...