I put a piece of garlic from the supermarket into the soil of a flower pot on my balcony to try and deter aphids. It grew 30cm long leafes and I think it will make it thru the winter. I hope it won’t use up all the good stuff in the soil and kill the actual flowers.
Garlic will repel aphids on some plants, but other aphids will feast on garlic, it depends on the climate. A spray of water with a little soap and a pinch of salt is lethal to most aphids. The soap helps make it stick.
Garlic spray is my goto for dealing with pests from bugs to cats. Most things hate it, it smells like hell.
Put a few cloves in a spray bottle, leave it in the sun for a few days, add a pinch of salt and a little soap.
We found some mineral salt. I used it today, actually. It was extremely salty. I had to use less than I normal would, and I can see it being easy to over-salt something.
Ugh. I miss Morton’s Kosher Salt lol. If this keeps up, I’ll just order Diamond Crystal from Amazon.
Tuesday: make cornbread for dressing, crumble enough to make the dressing, share the rest with family and/or birds and squirrels, cover the crumbled cornbread with a towel and let dry overnight
Wednesday: put on music and make as many sides and desserts as can be made ahead including the dressing, maybe a glass of cheer to set the mood
Thursday: cook the beast (not always turkey here), warm up sides, enjoy family/company or hide out in the kitchen being busy if things get awkward
No, it is based on a joking discussion we had on reddit ages ago. Someone joked about a similar gargantuan turkey that would need ages to thaw, and we started calculating how big it must have been in real life. It also had way more than “just” 100 pounds, and would have been around three meters tall according to our back-of-the-envelope math, IIRC.
“Thaw time in the fridge requires about 24 hours for every 5 pounds in a refrigerator set at about 40 degrees F (5 degrees C). Thaw time in cold water requires about 30 minutes per pound in cold water, refreshed every 30 minutes.”
Asking for a friend. (Honest. I’m supposed to be doing a big batch of chicken and dumplings for a thing. Either the chicken is bigger than I recalled or… I’m an idiot. It’s in water so we should be good,)
I guess “GuessworK” was the wrong thing to say. More like googling formula, doing the math, then counting the days backward while looking at a calendar is more apt. It’s really more whimsically convenient than anything. Like I said, I made this for me, but thought I would share it if it could be useful to someone else. Please feel free to not ever think about it again.
Grilled fruit bat in Indonesia. They “hunted” them by flying kites with hooks. Wouldn’t recommend. Cruel and disgusting.
Same country: on a trip to a volcano we ate some sort of fried rice brick with rendang or beef dip at a small road stall. It was the most simple, yet delicious meal I ever had. I still dream of that tasty brick of rice…
Edit: I forgot sausage made of pigs brain. Sounds horrible, tastes awesome. But it’s an aquired taste. And you need a really good butcher who can make this kind of sausage in good quality.
Thinking very hard, I’m unsure if they’re was any food so bad I remember it being bad. Mother would claim her meatloaf was bad but I legit don’t remember it being bad? It was fine. She held herself to a high standard when she had two kids, one of which ate sour cream with a spoon and pickle juice from the jar.
She never did make green bean casserole since she hated it so much.
She canned green beans, and those could be weird after a year or two on the shelf, maybe once I get a pressure canner I can try to make those.
No one in my family could cook, at all. I say that as someone who would happily eat Spaghetti-O’s cold from the can after turning it upside down so all the pasta was now on ‘top’.
I was extremely lucky. My mother knew how to cook (not from her mother though, she never cooked) and my dad, during his stint of “all jobs are a job” he was a line cook and made a number of nice dishes.
Neither did baking much, and that fell to me during the holidays since I looooved cookies.
Green bean casserole absolutely. I have never had a good version of it. Your version sounds better but I’d say it’s a flawed concept.
My most hated was white beans and ham with cornbread. It ruined both the ham and beans and smelled like hot dog water. I ended up just eating cornbread and pushing the beans and ham around until I could be excused.
Also creamed spinach. It looked and smelled like I had already puked it up.
Tandoor is good. A friend set up an instance with Authelia attached so my group of friends each gets a login. We add our fav recipes and can share them with each other.
It’s a little finicky with the ingredients entry, but it does make scaling recipes a lot better since it’ll do the calculations for you. You don’t need to know markdown to make the recipe pretty, it just works
I’m hosting my own instance and I love it. Import from several recipe-sharing sites works very well. Import from Instagram would be great, but Meta tries to make this as hard as possible.
I’ve been using One Note. I had the same issues you had with paper and recipe cards and I happened to be using MS office a lot in general. It’s handy since I can use it from my phone or laptop and can share with family. I copy internet recipes to One Note since they can be available offline and since sometimes recipes on random sites disappear.
Converting to something I can self host would be cool.
I don’t think I’d ever use meal planning and shopping list features. It would be nice to have an easy way to generate nutrition info for my invented or modified recipes.
Oh, and I do like flipping through cookbooks for ideas. When I see something I like in a cookbook, I use my phone to scan it into One Note.
It can be a little awkward flipping between recipes when I’m making multiple things from recipes at the same time. My setup is good enough but not great
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