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RobertCollins

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  1. I spent much of Tuesday reading about the LOC stuff and had decided to use their LCC [Library (of) Congress Clasification] system. Then I called my books up in Library Thing. There I looked at the sorting and was I suprised. LCC use letters to tell what the book does. The letters for cookbooks are TX followed by numbers. The T is for technology, the X for home economics. So the first book in my list sorted by LCC is Rosso's The Silver Palete Cookbook, LCC is BD431.L42. BD is defined in the LoC as the subject "Speculative Philosophy". Now I hadn't opened that book for a while so I did so; I have difficulty with calling "Winter Pork And Fruit Ragout" speculitive actually I thought it good eats when I made it acording to my note in the book. So it gets worse a book of ingredents for Chinese cooking is BS is books about the Bible.... I scrapped that idea. I have decided that my answer is in your posts above. I shall put the 10 or so I actually use in the kitchen shelves and every thing else will be alphabetical by Author following CSTEFAN's method above. I think that will work and I want to thank all for their help in leading me.
  2. OK, I had found this before and decided that Dewey must have, deep down in it, an individual value for each book. But then I noticed that many CIPs only gave the 641 [?] and not what follows. If I had to open each book and find this, I'd spend the winter. So is there an easy way to get this. Could I take my Library Thing listing and download using the ISBN or LOC number. I had already pulled the LOC up to study after ChefPip's post. I don't think the sections by type of cooking would work for me well as most things do not lend themselves to my mind in that kind of order. For instance, Ruhlman's Charcuterie would belong right along side Ziedrich's Joy of Pickling because they are both about preserving. Having lousey organizational skills is a pain. BTW, thanks to everyone for the help Robert
  3. Hiedi, I tried going to our local libary but found that they had a part-timer filling that space. I got no answer. I want to give an answer myself, I can't. Robert
  4. I have amassed right at 400 cookbooks over the years. What I have no idea of is ORGANIZATION. I tried the Dewey Decimal System, seems it works far better for the rest of the Chemistry Section than cooking. I tried to do this by topic, what do you do then with Joy...?, It is very general, especially with N. Americian cooking, I have all three versions. I am really interested in curing or other preserving methods but this is really close to BBQ and grilling and Butchering.... So how does one type cast a book for that to work? You see my problem. How do you do this? What works for you?Thanks in advance for your help. I am a big picture guy in most things, I am terrible with details, this is where I have to deal with details or I find little.I use Eat Your Books and Library Thing but then I have to literally read the binding to find the book, what a pain.
  5. from Fat Guys thread by Lisa : http://stores.ebay.com/Vanilla-Products-USA
  6. RobertCollins

    Chicken Stock

    Actually, I simply make my own stock. For chicken, 10# of backs and I hope, a few necks, water to cover . Bring to a boil, pour off the water , wash the chicken parts[ rince with hot water] , simmer at 190 degrees for about 3-4 hours, then add couple chooped carrots, couple leeks including green parts, a stick or two of celery-- I don't, caUSE i THINK CELERY IS TOO BITTER, maybe you might want to add some Parsely, I don't 'cause I want a clean white stock. Cook at 190 degrees for another hour . Cool { Ice in a cooler around the pan} put it in the reefer, package. That is simple, now I come to my conundrum. I have been packiging in Deli containerins like used to sell you a salad or portion of beans. I got on a mission and found these things aren't BPA Free. Ideas please. Sorry, I can see spelling errors but I can't figure out how to use this sites stuff to solve my lack of knowledge. How do I now package this stock? I have 15 qt waiting.
  7. RobertCollins

    Sauerkraut

    WOW, I would never thought about those fit everything Silicone lids. Not only am I glad that the kraut was wonderful but must thank you for the discovery.
  8. RobertCollins

    Sauerkraut

    Smithy, I can't quickly find any reference that says no to your stock pot but I'll take some time to more thoroughly look. I use Cambro Round polyethylene containers the lid drilled to hold a cork with a water air block which vents the carbon dioxide. The Cambro, at almost any restaurant supply, the cork and air lock, at brewer and wine making supply houses.
  9. The Bacteria that ferment Kraut can be kick started by adding a tiny bit of whey from your yogurt culture.
  10. I found that Himalayan Pink Sea Salt is called Pink Salt. I know it isn't #1 cure but honest that is what is on the Sea Salt package. I buy most of my salts from Saltworks [seasalt.com] and that is what their catalog on the site and packaging label Himalayan Sea Salt. I would be really bent if I tried to make bacon with it.
  11. No it hasn't been operated as a salt - I don't know what to call it- prosessing place in more years than I have been around. If you should get to that part of the world, the place is Booneslick State Park. It is a few miles west of a town called New Franklin, MO.
  12. Well, this spring I did a 5# kraut using Napa cabbage and it was kraut, I couldn't taste or see a difference. Now this summer I pickled some garlic and the Himalayan pink sea salt did not all desolve and the pink showed on the outside -but not the interior - of the garlic. ETA: Thinking that this was not complete I just went into the pantry reefer and opened one of the jars. No the salt pink didn't matter but the garlic clove did NOT work with the Petite Sirah I am sipping, yuck.
  13. RobertCollins

    Sauerkraut

    A friend who lives on his boat in the Caribbean - right now in Guatemala - sent me this Recipe that he got from a lady whose husband did business with both my friend and I. I have not yet tried it and will small batch it to see if I like it. Mrs. H. Langston's Sauerkraut: cut up cabbage & stuff in 1 qt jar 1tbs salt1tbs sugar1 tbs vinegar1 sprig dilladd boiling water to fill up jarsit aside for 2-3 weeks and eat I'm guessing that the product will be kinda like the store bought stuff, if so why bother? We'll see. That said, my arms hurt. I started 37# of kraut cabbage this afternoon. About 6 Gallons. I'll check Saturday morning to see if I need to add brine to cover, then I'll check about Halloween. I'm out of the 70# made last Sept of 12. Of course I have a daughter who with her young sons, will take it home by the gallon. Thank God she has a small reefer [but a big love for kraut].
  14. Before I threw in the towel, I'd get a couple HVAC companies to give me a design build bid. I say a couple because different contractors, like other people, see the same task differently and often one will figure out something that another would never thought about. Also you might think about replacing ALL your condo's Smoke detectors with the new combo smoke/CO units. Make sure everybody there understands the real rules of CO detection; if a CO detector goes off, get everyone and you out of the building NOW and call 911. Luck to you.
  15. What is the real difference in an oil stone and a water stone? I used oil stones in my tradesman days and could shave with my electricians knife [it was crap steel but if you are an electrician cutting anything from plastic/sometimes rubber insulation to the copper itself, you would be sharpening everyday anyway] at least it started each day sharp that way. I have some diamond stones that have a metal grid over their diamond surface that want water not oil, they seem to do a very comparable job,maybe quicker. I do have an EP Apex, I just feel [likely wrongly] that I'm happier with the job I get with the diamond water stone, and a fine cutting edge in 4 or 5 minutes. So when and why do I want to use either or any of the three? An aside, I clean the [what I saw referred upthread as ]SMARF [i haven't looked up that yet] off at water stone and my ceramic "steel" with Bon Amy with water and a sponge. ETA: The first line of this thread refered to Chad Ward's wonderful writing for eG,which was what caused me to join and learn so much all these years from this. I hope to see more of this great teaching.
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