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Messages - morticaixavier

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4561
All Things Food / Re: Growing food - The Garden Thread
« on: June 05, 2012, 10:00:22 PM »

Looks like we are going to have too many zuccini this year.

Pickles

yes, also squash blossoms stuffed with cheese, and zucchini chocolate chip cookies. And my wife found a recipe for zucchini cheese bread as well. I wish we had chickens we could turn some of those zukes into eggs.

Can send you some fertile eggs if you want.
Pickles are my choice for zucchini, dill them with some hot pepper. Nothing better than hot pickles, they make a good tatar sauce to boot!

plenty of chickens around to be had. Just not ready for the urban chicken farmer thing just yet. gotta figure out the coop and where we want them running.

No way in god's nastiest hell are you going to get me to raise guinea foul. I get goose bumps when I hear them. the peacocks that used to live around when I was out in the country were bad enough.

4562
Ingredients / Re: Rhizomes?
« on: June 05, 2012, 09:10:41 PM »
Is there a store bought remedy I am a touch on the lazy side


Sent from my iPhone using Tapatalk

get some food grade Diatomaceous earth and spread is around the hops in a good 6 inch circle. reapply every day or whenever it gets moist.

you can try just sprinking some crushed red pepper around, if it's a mammal that would work, if it's bugs it might work. but the spray only takes about 15 minutes to make and lasts in the fridge for months and months

4563
All Things Food / Re: Growing food - The Garden Thread
« on: June 05, 2012, 03:59:38 PM »

Looks like we are going to have too many zuccini this year.

Pickles

yes, also squash blossoms stuffed with cheese, and zucchini chocolate chip cookies. And my wife found a recipe for zucchini cheese bread as well. I wish we had chickens we could turn some of those zukes into eggs.

4564
Ingredients / Re: Rhizomes?
« on: June 05, 2012, 03:58:03 PM »
So I think something has been nibbling on my plants. What would eat them? Every time a good leaf pops up it goes missing. How can you protect them?


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Try this

Take a couple hot peppers. hotter the better, a bulb of garlic, a tablespoon of liquid dish soap a tablespoon of vegetable oil and a couple cups of hot water. blend the beegeejuss out of it all and it will turn into something akin to mayo, but don't eat it.

a few tablespoons of that in a plant sprayer with warm water and shake it up and spray liberally on the plants. do it every couple days and after rain.

It's a good idea to test it on one leaf to make sure it doesn't burn them though.

It should help with a variety of bugs and mammals. you can add some chewing tobacco and tomato leaves as well to make it more toxic if you like.

also don't apply after the cones begin to form.

that being said, the best remedy is lots of compost so the plants grow faster than the bugs can eat them.

4565
The Pub / Re: Why a Good Bar Is Essential to Sustainable Communities
« on: June 05, 2012, 03:37:03 PM »
The Third Place is so essential not only for sustainability but for community health. It doesn't have to be a bar but for many people that is an ideal third place. and a good one is great. I have not had a bar that I like to go to for a long time but when I did it was wonderful.

4566
Going Pro / Re: Typical brewers salary?
« on: June 05, 2012, 11:56:09 AM »
I'm all about "happy accidents" - some great beers have come from these. But, if an accident turns into a beer worth selling, you should market it as such.

Extra time, effort, money, etc. was not invested to warrant a price increase. If anything - a price reduction would be in order.

Price has very little to do with time, effort or money invested. That sets the minimum price below which it is not possible to sell the product but actual selling price is based on what the market will bare. hence a pair of nike sneakers selling for 200$ when it costs .20$ to manufacture. If the brewer thinks the happy accident makes for an exceptional beer, and there is a limited supply, there is a chance the market will bare a higher price. Even if there is not a limited supply, if the brewer (or the marketer) believes they can get people to pay a premium they should charge a premium.

4567
All Things Food / Re: Sauted Oysters (pic)
« on: June 04, 2012, 09:51:06 PM »
yummers. oyster shrooms are so great and versatile. nice find. yeah that shaggy mane is already to gone. those are best for breakfast in my opinion.

4568
All Things Food / Re: Growing food - The Garden Thread
« on: June 04, 2012, 09:48:33 PM »
Does anyone know of effective organic means to keep grasshoppers away? Some jerk-bug has been munching on my already-sad-looking basil.

chickens

 ;D, my chickens are not crazy about basil, but love the lettuce. ???
But true, not many hoppers survive in my yard, except on the hops where they can get above the chickens.

Wow vert, that is one stunning iris color!  My garden is getting taken over by flowers actually.  I am bad about eliminating volunteers. :-[

Had the first garden stir fry last night.  Totally pure home grown 2012 except for that one red bell pepper the wife made me add.  The bok choy was nice.  First scapes as well.

Maybe you could just plant some more basil and have enough for everyone?

I like this answer the best.

I gotta get some pictures of my garden going.

Looks like we are going to have too many zuccini this year. the surprise is that we didn't plant any. talk about not eliminating volnuteers well. I feel like it's a shame to remove edible food plants from a food garden just because it wasn't what I expected.

we have four or five nice looking cantelopes swelling up and the potatoes are like three feet high.

The corn has exceeded 12 inches and the beans we planted around them just started to break ground this weekend so we put in the acorn squash seeds and crossed our fingers. looks like we've got a nice second round of artichokes on the way. and we have started snacking on green beans. and melons melons melons. well also squash and, with luck some cukes for pickles. Looks like 5 or 6 of the loofah seedlings are going to make it to so that should take care of our sponge needs for a while.

the last 25 tomatoes went in the ground yesterday and we just got a couple yards of compost delivered so we can top dress everything.

gardening in California is almost embarrassing the hardest part is stopping the plants you don't want from growing.

4569
Yeast and Fermentation / Re: WLP029 how cold can I go?
« on: June 04, 2012, 09:07:41 PM »
Makes me wonder about the info White Labs gives for their yeasts. I assume their "optimal" temps are optimal for a number on a chart and not for decent flavor?  For WLP029 they say:
Quote
Optimum Fermentation Temperature: 65-69°F
Does not ferment well less than 62°F, unless during active fermentation.

they are trying to balance yeast health with performance and quick starts/ferments. it's marketing more than anything.

4570
All Things Food / Re: Growing food - The Garden Thread
« on: June 04, 2012, 08:30:55 PM »
Does anyone know of effective organic means to keep grasshoppers away? Some jerk-bug has been munching on my already-sad-looking basil.

chickens


4571
Going Pro / Re: Some figures for opening a pub.
« on: June 04, 2012, 12:18:29 PM »
If you're doing sandwiches, you'll have stale bread. Stale bread = awesome croutons. I can't imagine why more restaurants don't do that. I worked at a pretty remote restaurant where we had to bake our own bread, and we'd use the stale bread for french toast and croutons, so we hardly ever had to throw any away.

Absolutely agree! I do the same thing at home. May offer a bread pudding dessert made with yesterdays bread.

mmm bread pudding with cherry imperial stout caramel sauce.

4572
Yeast and Fermentation / Re: WLP029 how cold can I go?
« on: June 04, 2012, 12:14:32 PM »
cool, it's sitting at 58 now. I will ramp it up starting tomorrow.

4573
Yeast and Fermentation / WLP029 how cold can I go?
« on: June 03, 2012, 10:01:57 PM »
Just pitched about 400 ml of fresh harvested slurry to 8 gallons of robust porter. currently sitting at 58 can I go lower? or am I getting over zealous with the cool temps on this yeast? I am in no hurry so if it's just a matter of taking longer it's not a problem.

4574
Equipment and Software / Re: An alternative to bagging hops
« on: June 03, 2012, 09:00:23 PM »
For carboys, I like using a funnel and drping the bag over it. The funnel came with a mesh strainer, but it really doesnt do the trick. The mesh bag is definitely the way to go.

that's the trick. sometimes you have to clean the mesh bag and resanitize if you are using a lot of hops

4575
Equipment and Software / Re: An alternative to bagging hops
« on: June 03, 2012, 01:45:06 PM »
yup. That's what I do, when I worry about it at all. whole hops still go in a bag because they clog the kettle spigot and it will not flow at all. but pellets just go right in and i strin through a bag just like that. lift it out at the end and you are golden

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