Hello, Dave here. Ever since I graduated from the Culinary Institute of America I’ve been fascinated by the how and why of cooking and baking. What makes a vinaigrette stay together? How does a marinade work? How do I make my chocolate chips chewier/crispier? What’s the best potato for mashing and why? How can you thicken a sauce? (Once you know what causes thickening you’ll have more options.) One thing I learned at C-school is when you know the how and why you’ll be more successful in the kitchen. As a 20-year veteran of the restaurant business, I picked up a few tips as well.
I want to help you understand what is happening when you cook and how that can make you a better cook. I’ll even pass along some tips from professional kitchens.
Have a look and stick around. You may even learn how to fix a tractor, build a chicken coop, and plant garlic. Hey, after all, it is a small farm and it can get a bit eclectic.
A British friend once said to me, "Americans are so insular." After chewing on that for a while I thought it to be an odd comment from someone who lives on an island. But you know, we are quite insular as witnessed by the lack of knowledge and understanding of several things. For instance, many if not all European countries are experiencing inflation and higher prices as well. Some are worse than ours. What's more, they are also experiencing insane illegal immigration numbers. Dozens if not hundreds of people drowning in the Mediterranean trying to make their way to European countries. I'm not going to debate the merits of Trump or Biden. Not that I like Biden or hate Trump. I don't really like either of them. And that is the grand brilliance of our democracy, isn't it? I have the God-given right to say that publicly with no fear of retribution. And you do as well. We, you and I, don't have to like one or the other...or either! We don't owe it to our country to like them. What we do owe our children, our family members who fought in wars protecting these rights, and this awesome freaking country with all of its incredible opportunities and yes, flaws, is to be informed. Informed about our Bill of Rights, Constitution, electoral process, judicial system, and world history. We owe it to them to form our own opinions and not borrow someone else's. This will take effort and the gained benefit will be directly proportional to the effort expended. Until we (you and I) are informed and understand these and the challenges it will take to protect, not change them to someone's liking we are in for a rough ride. That is a guarantee. Everything else is just a distraction. That's a guarantee as well. TL/DR: We aren't the only country in this pickle. Most of the world is in the same boat. It's a worldwide problem. Be informed before casting blame or be quiet. I apologize to anyone who came to watch the video and ended up reading this political submission. Let's get back to beekeeping.
Thank You !! as a non Italian i used to get scapes with eggs as a kid from neighbor....Loved them but now that im an elder i tried to do the same but had NO idea what to do with them,,,,Thought u eat the flower part!!! so now i just took off the 12 garlics im finally growing and making lunch !!!!
I use well water. It is very good water here. If you use chlorinated water let it sit for 24 hours, which kind of distills it...or so I'm told. Not sure of grocery store water water but look at the labels. Many bottled waters are "PURIFIED" meaning they highly filter it by reverse osmosis. Not my cup of tea. Dasani is the worst IMHO.
@@CleanSlateFarm awesome, there are a few different people On RU-vid giving advice and it’s all good I’m sure but your delivery, cadence and style really make watching a treat!
You would need to do a second ferment in smaller bottles, 12-16 ounce. Keep at least one cup of the 1sr ferment to start a new batch. Search YT for second ferment. I don't have a video on that.
Are they all supposed to have 4 small bearings? I took mine apart and have only been able to see the 2 larger ones (which are also somehow missing which is part of my problem)
It's hard for me to say. If it's a different model tractor or deck or combination it may be a different design. Go to the manufacturer's website and look for the parts catalog for your particular model. But it does sound like you may have a problem. Thanks for commenting.
Watch my vid "What is fermentation? What is pickling? Are they the same?" I'm wearing a wacky shirt in that one. I show how to ferment other things but the process is the same. Just use sliced cucumbers. Be careful on brine concentration. Shoot for 4% or so. A higher % makes crunchier pickles up to a point. Don't exceed 6%. If you need more help ask again. Thanks
Yup...next time try a penetrating oil, like Fluid-Film or 3 in 1. Spritz a bit on and let it sit for a while then give it a go. Fluid Film is great stuff. Thanks for watching and commenting!!
I visited the biggest local beekeeper where i live in sweden, and he explained his process and some other things around it. He told me that all honey from sweden is crystallized ( maybe eu aswell). He told me if i found a product that is not, then something has been added to the honey to stop the process from happening. What he did was, as soon as he took the honey out of the cooled storage tank he had to stir the honey to make the crystallized particles a certain size to keep the honey smooth. He also added some alrdy crystallized honey with the right texture to the mix to help make the process faster.
I have heard honey in Europe is sold like that. What he is doing is what we in North America, is called whipped or creamed honey. I don't sell it that way but some other beekeepers do. The vast majority of honey sold in the US is not whipped. There is some comb honey sold, that which is sold with the wax still there. It's not extracted but sold as found in the hive. What we call crystallized honey is not the same as what he speaks of. Here it is a natural occurrence due to the make up of the honey. I should take some of my honey and whip it to see the result. Thank you very much for the comment. It is something I never considered when making the video.
Very interesting! I have a goal of one day producing my own honey. It is very interesting to see how it's done differently across the world, alot to learn. But am I correct in thinking that if you "whip" the ´honey that it will not crystalize later or atleast not with very big crystalls , as you have alrdy broken down the crystalls to keep the honey smoother once it does ? I also understood it as the process can happen sooner or later depending on the make up of the honey aswell. Another thing about Honey in the EU as I just read, to call it Honey here, nothing can be added or removed then you are not allowed to call it Honey anymore @@CleanSlateFarm
@@Daared81The honey bees will have an easier time making honey than you🤣. I don't make it, I just steal it from the bees. As far as the crystal size for creamed or whipped honey...that's a good question. I'll ask a local beekeeper near me as he makes whipped honey. If I find anything out I'll post it here. Thanks and enjoy the honey!!
Well, car tires are usually around 32 PSI so anything over that would be acceptable. The more tank pressure the faster the fill...to a limit of course.
The open end of the spring should be resting on the washer, closed end of spring should seat into the yoke collar. If installed upside down the spring may unseat from the collar and poke out the end of the yoke.
We are beekeepers as well. If the honey does crystallize and consumers do want it to stay liquid longer, adding 1 or 2 drops of distilled hot water to the honey while it's warming. This will extend the time to crystallize, but will not eliminate it. Also, if you do not know whether the honey is higher in fructose or glucose, ask the beekeeper what the dominant crop around his/her hives is. For example, canola honey tends to crystallize very quickly, and can even be a bane for beekeepers because it can clog up frames if not extracted early. That said, if your honey comes from a fruit orchard environment you can be almost guaranteed that the dominant sugar will be fructose. Dave is right about temp too. We often take a sample of previously crystallized honey that ended up with a beautifully smooth texture and add it to freshly bottled honey. The crystals will form in line with the 'seed' honey, and we do not need to worry about temperature as much. We know the crystallization for that batch will be more controlled and uniform. Buy local! Buy a trusted source! Ask advice from the beekeeper about storage and use. Thanks Dave!
Thanks for doing a follow up! Do many channels do a video showing how they're doing something but not the result! I live in zone 7 and I'm going to try to keep my ginger in an insulated cold frame. All of my plants are in pots so I'll insulate the bottom and against the north facing side.
thanks for watching and replying. I'd love to hear how it goes. I think my area 5b is too cold unless it's in a greenhouse. Check our fruition Seeds channel. THey are in a the same zone and I think they manage to make it work.
Oh gosh one of our 2 yr old Patriot undercabinet lights just stopped working .... looks like replacing the unit requires an electrician for me. It was supposed to last 20 yrs .... 😒
Non Pasteurized, raw, untreated honey will be the same density as other honey. Thick, sticky, but not runny at normal temperature. We extract on warmer days as permitted to get as much honey from the comb as possible. Usually we do no not heat it after extraction. If we do it is only to about 100-105 F to help it flow. Any higher temp runs the risk of killing the beneficial bacteria and yeasts. Bacteria and yeast begin to di off at 120+F. As you may guess from the answer, warm honey is more runny than cold honey. Good question and I hope that helps.
