Johntodd

If you or a friend keep gardens or raise plants, then you can add the oil to a "bokashi" barrel. It is super simple: On my farm we keep a 55-gallon drum outside and we dump all kitchen scraps into it and let it rot. No added innoculant or anything. Just a good fitting lid and a brick on top in case the wind blows real hard. It takes about a year for our family of 4 with frequent guests up to 12 people to fill the barrel up as it is continually rotting. The smell is none until you open it. When you open it to add more in, lost souls will escape from it in the odor. 🤣 But when it's matured it will smell like a clean horse stable. It is AMAZING fertilizer! I dilute it with 10% bokashi and 90% water. All food waste goes in there: fry oil, bones, eggshells, tea bags, coffee grounds, etc. Hope this helps! PS After two weeks in there (bones, not dogs!), your dogs will not even want the bones.

C'mon now, spill it. If there is a small insert in the pan that does not cover the entire bottom then you will get those results.

Here is a great video on why some pans are better for induction than others: Why Some Induction Compatible Pans Work So Badly

Taco plates! My Gawd what a great idea!

I ran out of butter and subbed cream cheese for it. I used double the cream cheese and had to change the amount of water. The rolls came out very nice.

They were flavorless from desalination. So, yes, originally they were standard brine olives, and I desalinated them. Truth is I just went too far with that part; never meant to take all the salt out.

OK, the salt made all the difference! Just a touch of salt has awakened and balanced the flavors into something very nice. It also seems to have tenderized the olives. The experiment was a success! If you run across a jar of cheap olives, try this for yourself. I think this will change the course of human history, eliminate all wars, cure cancer, and end global hunger once and for all. And if it doesn't, you 'll still have a tasty jar of olives!

Yeah, I was only trying to "improve" these low-budget green olives. Since it was a free jar I figured I'd just try something. So I have taste-tested them, and the result is, uhm, disappointing. I taste vinegar and garlic. Perhaps I need to add salt? I figured the salty brine from the factory would leave some salt still in the olives. They are not bad, just mediocre. Add salt? Your thoughts?

OK, I used the above recipe, minus the olive oil. See you in a few days!

There are plenty of other electric pressure cookers out there that work just fine.

Hi! A neighbor bought the wrong kind of olives, green instead of black. They hate the green ones, so they let me have the jar. They're just store-brand typical pimento-stuffed brined olives. I am desalinating them right now, and was wondering about a pickling fluid I could cook up to pickle them in. Here's what I was thinking: Olive Oil, white vinegar, water, garlic, black pepper, 1 small jalapeno, and a pinch of sugar. Pack the solids in a mason jar, boil the fluids and backfill with them. Let sit for a few days and sample. Your thoughts? -John

They're very nice, IMHO. Try the jalapeno ones if you want a kick. The red sauce is tomato-based and the primary seasoning is oregano. Good in chili as mentioned above, and also good plain as a side.

I love how there are so many chipotle recipes and techniques; but I love even more how they all taste amazing!

If you have a smoker, or a friend with a smoker, you can smoke them. That's how chipotles are made. After smoking, freeze most. The rest can be chopped into mayo/adobo sauce and kept in the fridge for a very tasty slap-in-the-face. 😀 (I smoked mine over charcoal with "slices" of an old maple log I found on the farm. Yummy!)

A basic tutorial would be nice.