The EASIEST Way to Clean Stinky Smells out of your Silicone Bakeware, Baking Mats, & Ice Cube Trays 

That’s great!! I’m really glad this worked for you! 🙌🏻

Yay!! 🙌🏻🙌🏻🙌🏻

Mmmm my RLS wants (NEEDS) some yummy edibles!

Ewwww! That’s super gross. I am so glad this worked for you!

Clever idea about compost in the freezer.

Yay!!! I’m so glad this worked for you, too!

That’s great news! I’m so glad this worked for you. Also, homemade ginger ale sounds amazing!

@@TheCrunchyGinger : homemade Gingerale is pretty amazing. I started making it when I had Covid and couldn’t really manage to get anything down, because almost everything went painfully through my whole body. Even my intestines were ulcerated, and anything sweet just made everything so much worse. So I found somebody on RU-vid (it may have been the Townsends) who had an old recipe from the 18th or 19th century, and got started with that. I substituted honey for the sugar, because honey is antimicrobial, so I figured I could at least minimize the damage that way. My big concern was that it wouldn’t brew, because I had intended to start it with yeast, since I didn’t have any appropriate bacterial culture to start the brew properly. The finished product was less sweet than the commercial varieties, and the bubbles were smaller, but it went down well. I always had the option of adding a little more honey, and it felt so good to get a little more fluid into my poor little carcass. And it probably didn’t hurt one bit that both ginger and honey are anti-microbial. It was essentially 6L of filtered water brought to a boil, to make sure that something else in the water didn’t colonize it. While it was still boiling, I added sliced ginger, but grated would do the same thing I imagine, lemon rind, and lemon juice. I’ll let them simmer for a while, with a cover on. Then, once it cooled down to the point where it wouldn’t pasteurize the honey, I took a cup or so of the really warm water and dissolved honey into it, And then put yeast in it to start it. My pantry had yeast for making bread, so that’s what got used. Once the yeast started to proof, I just put it back into the pot, and stirred it, and put the lid and weight on. If you’re a person who’s not bothered by products containing gluten, the tutorial online didn’t involve using Bankers’ yeast but brewers’ yeast, and it was added differently. The instructor made a paste of the yeast, almost like peanut butter. Then she took a nice thick slice of homemade bread, and spread the yeast thickly on one side. She then left it floating in her crock of ingredients, (yeast side down, I think) to provide extra carbs for the yeast to consume. The truth is, you could use sugar, especially at first, because the microorganisms will definitely use it all up. And, many people use a large jar or bottle to make Gingerale like this. If you use a bottle, it’ll be really important to know that you have to loosen the cap every day to let some of the carbonation off; otherwise, The bottle could break under pressure. That’s why I chose the pressure cooker, because if pressure got too high, it would just let the carbonation off itself. Anyway, it took 3 to 7 days, depending on the temperature of the room. All it was left, was to filter out the Ingredients to receive, and put it in bottles. If you like the flavour the way it is, you just put it in the fridge in a fliptop bottle. You may not even need to loosen the cover after that, cause usually the cold temperature will keep it from growing. The really super nice thing about brewed Gingerale is that it’s also a probiotic. You could probably save a couple of cups of Gingerale from your first batch, to use for your second batch. Providing the recipe is the least I could do for saving me the trouble of having to find another ring for the pressure cooker! Thanks again!

Wow! Thank you for sharing your method! This is great! And I’m glad you made it through your illness. I hope you are recovered.

@@TheCrunchyGinger : Tyvk; it’s coming along; still getting rid of residual symptoms, and the immune system took a hit, so right now it’s all about building the digestive system up to be able to eat normally again while dealing with opportunistic viral lung infection and bacterial throat and sinus infection. It is no small blessing to finally be able to eat vegetables; probiotics, some really creative thinking, a doctor who never gets tired of learning and solving problems, just the right experience and just enough training and stocked supplies onhand to deal with the worst of the symptoms as they happened, specialist and experienced people online who had survived and learned to help others survive and recover and who shared knowledge freely, people who have dropped supplies off at my door for me when I could not do for myself, people who gave me meaningful work to do from bed (which necessitated sustained contact and interaction via phone and internet, and prevented despair from exacting a toll) as well as frequent and earnest prayers of a really wonderful church community, which also gave me meaningful work to do with others, certainly make all the difference. When I think of all the good and extremely strong souls who have not survived this-some of whom succombed to the effects of cytokine storms within a fortnight of being cleared of covid-it sure is obvious that the active kindness of each person in the lives of those around them certainly makes all the difference. My apologies for the long-winded answer; i guess it’s still just a little too near. Lol

It sounds like you have really been through the trenches! I’m so glad to hear you have been surrounded by such love and support.

Lol yay!!!! 🙌🏻

French fries 😂. It’s crazy how stinky an ice cube tray can get.

Ok I have a question. My sister-in-law passed away about 9 years ago. We are now unpacking her things. There are silicone bake wear. Is it safe to use it? It’s discolored and has been in a box for a long time. My husband wants me to have them but they look like crap. What else can they be used for? In the garden somewhere? Please help.

Well, I think if it’s discoloration only and they aren’t flaking apart or something, they are probably ok. Silicone is pretty durable, but of course I can’t say for sure. Stains can sometimes be eliminated by laying the items out in the direct sunlight. But if you aren’t comfortable using them for food, perhaps there are other ways to repurpose them. I like to use silicone molds for things like lotion bars and melt and pour soap. Muffin cups would be perfect for that. (I’m not sure what kind of bakeware you have.) Hope that helps a little.

Seems worth a try!

Lol thanks for the info! Always good to know. And I hope this works for your instant pot ring!

I’ve always wondered this actually, so thank you for clarifying the pedantic Jim!

350 F

I was wondering the same thing.

It will probably come back after a while if you use it for whatever caused the odor in the first place. For me it’s usually garlic/onion-y food.

Lol thanks!

Hope it helps!

Ugh same