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Preparation

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Cheese Making

Written on 17 Mar, 2009 at 15:20 in Preparation | viewed 314 times | 0 Comments

Cheddar Cheese: To make a 1 1/2 pound cheese, combine 2 gallons of whole milk with 3/4C of Buttermilk, let mixture set at room temp. overnight to ‘ripen.’ Next day warm the milk gently in a double boiler to 86 Degrees... (Continue reading)

Ghee/Clarified Butter Instructions

Written on 17 Mar, 2009 at 15:20 in Preparation | viewed 318 times | 0 Comments

Ghee is great – buttery and lasts without refrigeration. Can be gotten at Mountain People’s for those of you in Sierra Foothills and other health food store distributers if you don’t want to make it! There is even organic Ghee.... (Continue reading)

Making Jerky

Written on 17 Mar, 2009 at 15:19 in Preparation | viewed 302 times | 0 Comments

The E. coli 0157:H7 bacteria can be present in the intestines of animals. It is more likely for game meat to be contaminated with bacteria from the intestines than beef because game is usually gutted in the field by amateur... (Continue reading)

Grinding Grain

Written on 17 Mar, 2009 at 15:19 in Preparation | viewed 338 times | 0 Comments

Whole-kernel grains or soybeans cannot be eaten in sufficient quantities to maintain vigor and health if merely boiled or parched. A little boiled whole-kernel wheat is a pleasantly chewy breakfast cereal, but experimenters at Oak Ridge got sore tongues and... (Continue reading)

Hobo Stove

Written on 17 Mar, 2009 at 15:18 in Preparation | viewed 385 times | 0 Comments

Take a gallon paint can (exact sizen ot important – experiment). Cut holes in sides of can as below: Chuck anything combustible in and light it up. The air flows in the bottom hole, and the aerodynamics of the can... (Continue reading)

The Sustainable Kitchen

Written on 17 Mar, 2009 at 15:18 in Preparation | viewed 275 times | 0 Comments

Whatis a Sustainable? Kitchen?It is a combination of field equipmentthat use as little fuel as possible and yet provides many of the conveniences ofa regular kitchen including well cooked meals. It will function for months oryears under adverse conditions. In... (Continue reading)

Cooking Lesson: Seasoning Cast Iron Like The Pros

Written on 17 Mar, 2009 at 15:18 in Preparation | viewed 334 times | 0 Comments

In the days before we had non-stick cookware, we had the next best thing – seasoned cast iron cookware. While non-stick cookware has certainly outdone cast iron cookware in the non-stick category, cast iron pots and pans are still favored... (Continue reading)

Cheap ‘N Easy Wine

Written on 17 Mar, 2009 at 15:17 in Preparation | viewed 348 times | 0 Comments

Cheap ‘N Easy Wine In the DEAR MOTHER section of TMEN NO. 3, Gary Dunford asked if it’s possible to make wine at home without buying $40 worth of equipment. The answer is yes. I started making wine with stuff I could... (Continue reading)

How to Make Mustard

Written on 17 Mar, 2009 at 15:17 in Preparation | viewed 465 times | 0 Comments

How to Make Mustard By Aubrey Vaughn “Oh yes mustard! That’ll do … Mustard? Don’t let’s be silly. Now lemon, that’s different.” —Mad Hatter, Alice in Wonderland Tangy or sweet, subtle or potent or super spicy, mustard is a lot of things, but... (Continue reading)

Vegetarian Meals for Meatlovers

Written on 17 Mar, 2009 at 15:16 in Preparation | viewed 236 times | 0 Comments

Trying to introduce vegetarian meals to your family? There are many health benefits to the vegetarian diet, both to the individual as well as to the planet. Incorporating vegetarian meals into your diet is actually quite easy, even if you’re used... (Continue reading)

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