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burn coffee.... yep... take a large pot put it on a hot plate fill it with coffee grinds soat with water and then leave... let it burn til it's really burnt bad... til there is nothing left to burn... within a day you'll not smell anything.... it's what the dead body clean up guy told me years ago... i've used it a few times... and it worked Fire proof your area 1st Then Coffee grounds in an old pan. Set on a hotplate and burn the grounds for a couple hours. Come back the next day and ventilate. I did that on a reposessed house that smelled stagnant, old and ####. 8months later I still catch a coffee scent now and then but none of the old odors. I always have good luck with 2 cups hydrogen peroxide, 2 drops dishwashing liquid and 2 teaspoons of baking powder. Increase the quanities as necessary for what ever you need. Mix the ingrediants together in your applicator of choice. It will lose it's effectiveness if stored so only mix up what you are going to use right away. Saturate whatever stinks with it and let dry. Your problem may take a couple applications due to the severity, but it should do the trick! For what it's worth, the above recipe has been successful on both cat and dog ####, as well as skunk spray (on sprayed dog AND human - don't ask how I know!)

+1 on using scale for baking..I would be lost without it,and that it makes it lots easier to scale sizes of batches Bud

If it really to much, you could put it in a pot of water,in the fridge for a week or so, that may leech a lot of it out of it,so its not off the wall salty... Bud

its the time of year, the stuff has been laying around forever,,,Hopefully the stuff I planted will be ready in a few months...(sez he ,Hopefully) Bud

as James said above we only do green ,With hatch diced green chilis,the meat is diced pork ,quickly seared in the pot ,then add the chiles,and some water,then simmer the batch till the meat is tender,and the chilies are very well cooked,then thicken it with some potato flakes untill it looks the right thickness...then salt as required and let it sit a while and its ready to get to serving temp and serve... Bud

Well its gotta be lots less than 5 years...It was really dumb on my part,but there was so much stuff down there, There was a 5 gallon glass carboy of cabernet that I made in 1980 that was thin(suprise)so I put it in the vinegar making barreland another month I will have some vinegar.,and then there were the thousands of old B/W and colorprints and negatives,and the 8by 10 view camera...(among many others...)So anyway thanks for the thoughts ,but I guess it was just to far gone.. Bud

Well the saga,is about over.I put the two halves back in to soak for 2 days,then put them in a big pot of water on the stove ,and simmered them for about 6 hours, then cool in a sealed bag overnight,then got out the serrated knife and set about to see what was what,well the meat that was there after getting rid of the bones,was just as hard and dry as it could be,so I tasted it ,and it was totally flavorless,guess its a lost cause,maybe some chunks in scalloped potatos is about all I could thinkof for using it...Oh well,thats what I get for leaving it hang in the basement darkroom for all those years...anyway thanks for the guideance,,, Bud

pressure cooker would be my vote.... Bud

well since we are a--deep to a tall indian in snow its a bit early for that stuff here,we have a local place where we go on may 15 and buy the tomato plants for the summer,last frost here is about then,and they will have plants that have blooms on them at that time...so we get a good start..unless we build the greenhouse we have been considering,to start stuff guess that plan will continue for the future... Bud

well first report back,I took it out of the waterafter4days, and it was still like a rock,so I found the serrated knifeand trimmed the skin and fat from the outside as much as I could,then I took it to the bandsaw,and cut it in half,the meat inside was stonelike as well, so off to the waterbath again, gonna let it soak for a while ,and check it at least every day,and see what happens,,so thanks for the help,its been a learning experience,,, will report back... Bud

Thanks,that I will keep in mind,,I have a bandsaw that I have used in the past for stuff like this so I will keep what you did in mind, the saw, would be lots easier than doing it by hand(and probably safer)will report back,,,Again THANKS!!! Bud..

It was like a rock ,so I didnt even try,The outside is skin and fat and its really hard,I am planning to get out serated knife tomorrow to see If I can clean it up,I may have to resort to the bandsaw,later on inthe project ,the pot I have it in will go on the stove ok ,so that will be plan B, so thanks for the guidance,and I will report back... Bud b

good timing,I just took a country ham thats been hanging in the basement darkroom for at least 5 years,I put it in a big pot of water to cover, and it been there for acouple days, looked at it todayand its still like a brick.it has a covering of fat thatis very hard and seems to be keeping the water from geting inside,I was going to cut thatoff tomorrow and then back to the pot of water,any comments on this thing would be appreciated!! Bud

as I posted up thread I have used a 1/4inch thick steel plate,and it works really good,never use stones any more ,except for bread,,Bud

Ok I understand..I glanced at the pizzmaking article and I must have gotten mine there,as it also uses High gluten flour,and I let it sit for a few days as they do(except I make lots more than I need, and freeze the stuff till I need it Good luck,,Bud

I found that to get crispy, one needs a hot stone,the only way I can get my stone hot enough is to make it out of steel,I bought a 1/4inch thick steel plate at the industrial place,and when it is on the bottom rackof the oven and when the oven,turns off at 550 degF the plate is 750deg F Makes a nice crisp result... Bud

as BAD RABBIT said, we harvest all the basil in the garden just before first frost,put it all in a FP and pour some oilve oil in and lightly shred it,then off to the ice cube trays to freeze,and then vac pack the cubes in bags, and to the freezer,they last a long long time,,, Bud

I have the same thing,bought the add-on motor,and it works very well... Bud

my vote is for vac pac and freeze,will last forever(as evidenced by the huge volume of stuff in my freezer,,, Bud

I can't comment on the technique,but the use of wood would be a problem,Wood and liquid don't coexist well. A thick white plastic cutting board from the rest.supply house would be much more durable(and you could put it in the D/W to clean it up after Bud

Unless you have a Metal lathe its probably a non starter(I do ,but not going to try any) Bud

I salvaged one from a used stuff/ thrift store,and it is really good when doing a long and low braise,with a big cast ironpot... and any thing that "low"is not low enough... Bud

I buy "used"beef when ever it looks ok(no brown sections)and always when I am gonna grind it up for hamburgers.assuming there is a suitable amount of fat in it,never do fish or other stuff Bud

would be kinda tough for me ,as my wooden barrel is from the 1930'and has been only used to make vinegar in, works every time,in fact I have a batch that I have to take out tomorrow... Bud

How much rise in temp did you get during the rest? I dont know, but it was just where we wanted it, Bud