Great Lakes Country (formerly known as Great Lakes Prepping) is a Michigan-based RU-vid channel that focuses on all things DIY, such as cooking, hunting, gardening, outdoor projects, prepping, and lots of other stuff. Be sure to check out our original weekly videos and other online content, including recipes and other good stuff at greatlakescountry.com.
I live a DIY philosophy, and believe in doing what it takes to live a quality life no matter the circumstances, and that's what I try to make this channel about. I'm a former Boy Scout, a lifelong outdoorsman, hunter, fisherman, and amateur chef. I love spending time in the great outdoors, and enjoying the natural beauty my home state of Michigan has to offer. Welcome to Great Lakes country!
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About to use same dehydrator for onions. Never did this before. I got some good tips but if nothing else I will be doing it on a table out back. Would have never thought of it. Probably would have done it in garage and regretted it. Thanks!
I prefer to stick with NSF certified filters: NSF Standard 53: Health Effects. NSF Standard 58: Reverse Osmosis. NSF Standard 401: Emerging Compounds/Incidental Contaminants. NSF Standard P473: PFOA/PFOS. Everything else is just guess work
Several factors can influence the runtime of a CPAP machine: 1, Humidifier and Heater Use 2, Pressure Settings 3, Mask Type 4, Auto Mode 5, Machine Type 6, Auto Leak Compensation 7, Ramp Feature (On/Off/Time Setting) 8, Exhalation pressure relief setting 9, Therapy Mode 10, Ambient Temperature 11, User's Breathing Habits 12, Altitude 13, Bluetooth/App/Wireless 14, Smart start/stop feature Under the same settings and usage conditions, power consumption will be as follows:Travel/Mini CPAP < CPAP machine < Automatic Positive Airway Pressure (APAP) <BiLevels & BiPAP.
I just threw leaves and eggshells and scraps in a bin with the lid cracked open in my yard and then my ex put it in the garage. I see that it's broken down now. But I watched this in order to know how to do it right. It's definitely about in mine. But I will add some holes into the bottom and lid (I'll have to turn it on it's side to do so and then repeat on the other side. ) I'll also add some soil. But yay, now I know what to do without being overwhelmed.
Sooo interesting!!!! As a serious onion ring lover, I'm totally blown away!! What about making them smaller like a mini hot dog or hush puppy size? That would be sooo good!!!! Maybe try pressing out some more water with something like a cheese cloth. Great Lakes Country Onion Dogs! Yup, it's a thing now!
Wow, not sure where to start. Like the concept. I'd probably start with large onion slices and very little batter. That should work well. If you're set on the sausage concept I'd hand slice, salt, let it sit over night to let the salt extract the liquid (maybe longer?). Then mix the onions, seasoning and binder, then form into patties and freeze. Once solid batter lightly and then fry. Now you've got me wanting to try it!
Very entertaining! You should make a full vegan corndog utilizing a homenade veggie hotdog. It would be an interesting way to utilize some fresh veggies. I wonder if you ould run the onions through your dehydrator for a bit to remove moisture. Cheers from the Maritimes.
Kind of reminds me of a corn dog . . . only with onions. Hmmmm . . . I don't know about this one, Great Lakes. Think I'm gonna pass. For me, all that work for something that is basically an onion ring on steroids just isn't worth the extra time and effort. I never have that much extra time in my days lately. But it was fun to watch you do the experiment!
Ha, thanks Joe. I definitely know that this isn't something most people (or...maybe anyone) is going to make. Was more of a "proof of concept" video, I guess.
How can the water level be above the lid? The lid goes on top of the jar. If you're talking about headspace, it can be different depending on what you're doing. Hot water bath vs pressure canning, etc.
I didn't tell anyone to use anything. I said what I use (Kosher salt), and I said what else they *could* use. The only reason *not* to use table salt for canning is that it can cause discoloration or make the canned contents appear darker or cloudy. It has no effect on taste or preservation qualities. If it's all someone has, they can use it.
Your pipe man, don't use that plastic whatever pipe... It'll melt to steam or bring any microplastic whatsoever.. The cooling tube is better to have a separate drain and the copper tube that currently passing through is better be watersealed. That way you can control your water release instead of letting it drain out. If you have flowing water sources nearby like river, it might be a good idea to setup the system there so that the heat will dissipate quicker using flowing water to dissipate the heat in the cupper tubung, giving you better results. As the quicker you turn your steam into water, the more yield you got...
@@GreatLakesPrepping i hope it can handle water vapour then.. As it's not liquid, but gas. I haven't research or browsed about it yet man. Check your safety temperature for that material i guess.
Huh? Did I say HEB somewhere in this video? All I can think of is the grocery store chain in Texas... which I have never been to nor referenced to the best of my memory.
Been away, recuperating from surgeries, but got to binge-watch to catch up! This is a really creative idea. I'll bet these are quite good! Onion rings are a real treat anyway. Great experiment!!
Although from Michigan and now retired here, I spent most of my life in Virginia (DC Subs) and in SW Virginia. I have been exposed to many food cultures and thankful for it. I love Lebanese, Greek, and the whole Med when it comes to food influences. Great flavors. AGAIN, John, this looks absolutely delicious.
I’m laughing the whole time watching this, thinking how in the world did you even think this up! I commend your efforts, but think I’ll stick with actual onion rings. 😂😂
Was away in the hospital for a bit, now healing. The neat thing about missing your videos is that I get to binge-watch to catch up! This looks delicious.
I had a jar break when I was making hot pepper Jam, WHAT A MESS! 😅 You had a very informative and educational video! A lot of individuals may not know about using a pressure canner for low acid foods.
@@lware1 No trays, just a big cooler. What I usually do is stick some of my stainless steel stock pots in it, and fill those pots with food (or packaging) that might get damaged if it were sitting directly in the ice. As for anything else, it can go around the pots and sit directly in the ice.
You can vacuum seal them with a vacuum and a small hose like a refrigerator ice box size hose. zip most of the bag up and stick the hose barely past the zip, run your finger up the side to push the hose out and zip the bag completely. Seal it fast and make sure the bag didnt suck air back in it.
