There are a lot of reasons people might not. Diabetes, heart disease, diseases that cause inflammation. I have rheumatoid arthritis and fibromyalgia which cause severe inflammation and pain, made worse if I eat too much sugar, so I don't tend to drink a lot of sugar water. I do have some, mind you, but we don't drink very much in this family as a habit. Normal people can have it. It's better than soda pop.

@@luckyrobinshomestead Thanks. I only asked because it sounded like there was a reservation on it being consumable. I do understand the whole sugar thing. Seems like there might be some good stuff in the "juice", if not for the sugar. Thanks.

It's an old West Bend. Like 15 or 20 years old. I don't think they make them anymore. But there are lots of other brands on Amazon that do make them, so you should be able to find something if you are interested in one. I always had to scrape down the sides on mine when I made regular bread to make sure nothing stuck during the first kneading, though. It wasn't the best model.

Sometimes that is all that is needed.

You probably did not beat enough air into it.

Thank you.

I think the gf setting is for box mixes. It doesn't see to really work for people who have developed their own recipes or use different sorts of gf flours than the machines were tested with.

Yep, there was an out of control rant about the whisk. I had to remove it and I don't take that likely, because I don't like censorship on the whole. But in the end it is my channel and I expect politeness. Anyway, you are welcome. I also want to make whole grain mustard. I just haven't ever gotten around to it.

I've used it as the seasoning for jerky, but I've never made meat sticks, so I don't know about that. My kids really liked the jerky. I thought it could use a little more heat, but that's the way it goes around here. It was still tasty.

@@luckyrobinshomestead well i guess till i try it, then ill know,ill get my gun out-(jerky gun) and try it

It's your body. You are free to put whatever you like into it.

It isn't dry at all, though once it sets up. That's the beauty of the sweetened condensed milk. It does its magic in the fridge. You can also choose an oilier peanut butter. I just go for the cleanest one I can get. The fewer the ingredients that better around here. And vanilla frosting has either high fructose or regular corn syrup in it and vanillin which is an artificial sweetener, all of which cause violent reactions in me and my children. We prefer not to spend the next 24 hours in the bathroom from the first and scratching hives from the second. The only frosting that doesn't have that, has coconut oil in it and my daughter is allergic to anything that comes from the coconut or any tropical fruit. So I would have to make the frosting myself and then it is no longer Easy Peanut Butter Fudge. It's pulling out the stand mixer, and ten to 15 more minutes dirtying up another bowl and the paddle that goes with it to beat the butter and then switch to the whisk mid-way to whisk that butter until it turns white and then add the pure vanilla extract in with a couple tbsp of cream or milk and beat and keep adding cream or milk until I get the consistency I want. And then add it in to the fudge. For a normal family, I'm sure your idea would work, but for us, that would only work for my husband.

@@luckyrobinshomestead Sorry. Didnt mean to freak you out. I actually meant it for some of your other viewers who are not allergic to everything under the sun. Didnt mean to offend you. I actually have arthritis in my hands and stirring that hard as a rock peanut butter did not look fun.😊

This video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-z9OD7G1SXdc.html explains what I do.

Doing okay. It's been rough, but things have been looking up the last couple of months. I got injured, then had a severe case of Covid that took months to recover from, then we had black mold in the house we had to deal with. Things are finally getting back to normal. I upgraded my editing software from version 12 to 22 and am having to learn all the new bells and whistles. I hope to start filming again soon, but I have to get the hang of this thing.

​@@luckyrobinshomestead I hope you're doing well and feeling better. Covid-19 nearly killed me back in 2020. By the time the fever finally broke and the pain subsided, I had lost 40 lbs. It took me months to recover. Worst weight loss plan ever! LOL. I wish you well, and best of luck on your future endeavors.

We didn't use plans. It's just a square on deck blocks with supports on each side and down the center and a door between two of the supports and a low window cut out to lead to the coop. We used chicken wire on some of it or trellis where it got the most sun. We used brackets to hold the wood together. We used hinges to hold the door on and had rigged something for the door handle. I don't remember now, but they have gate locks now you can use that open from both the inside and outside that are much easier to install and use. There are two types of deck blocks. You'd want the ones that allow for wood to meet and make corners, not the ones that hold a 4 x 4 suspended off the ground. That's all I can remember. We built it 9 years ago and tore it down a couple years ago so I can't go check. The only upgrade I would make, is that if are using it for turkeys and you have the space for it, make it twice as large. It did not prove to be big enough, even when we were down to just a pair of turkeys.

It doesn't stop being vodka.

I see your mistake. Szechuan peppercorns are the dried berries of the prickly ash tree and that is what I am using in the listed recipe. Grinding those is how you make Szechuan pepper. I did change it to ground peppercorns, instead of ground pepper, so hopefully no one else gets confused, between pepper and chile peppers. I assumed no one would because this is a nightshade free recipe.

Room temperature.

@@luckyrobinshomestead thank you

There is a steam hole in the lid of the crock pot.

My daughter didn't like fennel back then. Making it a more dominant flavor would have kept her from eating it. She finally grew out of her dislike of strongly flavored spices, though, so I toast a lot of the whole spices nowadays.

Good to know. I'm just outside of and NW of Olympia. Thank you.

I'm not great with tool names. It worked, though, so as long as it gets there in the end, I'm good.

Only if I'm not going to go through it during the year. I have a vacuum sealer and that is usually enough. We don't eat a ton of peas, I just throw a handful in a gallon of soup, so I'd usually go through how much I made here in a year. If you were making a lot more than that, then yes, I would use it, but I'd put it in mylar bags to protect it from the light, too, as it will degrade the color after some time has passed.

Yeah, it's always hit or miss. I err on the side of caution.