Midnightmom

Cube your turkey meat and add the broth, then process as normal for your elevation, etc. Han does NOT can well....it kind of "carmelizes" in the jars (gets really dark) and doesn't really taste like ham when you open the jar. I suggest that you test ONE JAR when you process your turkey.

The one I have can be plugged into the car for recharging, too. But it takes 18 hours to fully charge! My car needs to be running in order to use that accessory; and while it may be okay to recharge a cell phone, I don't think it's practical for the battery, and I can't afford to pay someone to rewire the car so that it wouldn't have to be running to do so.

I plugged it in to the battery's AC outlet and flipped the power inverter switch to the ON position. My CPAP power line has an inverter on it for switching the household AC current to DC to run the machine, but the plug that goes into the converter is not the type of plug that can be plugged into the DC port on the battery. So, the inverter on the battery (which is DC power) was sending an AC supply (?) to the the transformer for my machine that was then turning it back into DC power(?). Does that sound correct??? No wonder it only lasted for 4 hrs! Also, the pressure setting on the CPAP is a little on the high side (13) so it would use more power just for that reason alone. :/ I'm not sure if I can buy a DC power cord extension to plug into the existing one to convert it to DC/DC. But I'm not sure if being able to do that would really make a difference on whether or not to keep this "emergency" battery or not. It took a full 24 hours of being plugged into AC power to replenish the battery. When the power is out for days at a time I would have to take the battery someplace where I could plug it in and safely leave it to go back and get it later......and it would really have to be for only 8-10 hours because I would need it again for that night! All in all, it just doesn't meet my needs.

Anne, When you say "cooked" do you mean from raw food or just heating up stuff previously cooked and/or from canned goods?

I've gone through 2 outages. The first one lasted for a total of 3 days and that included the time it took them to inspect the lines before re-energizing them. The second shut-off only lasted for a total of 5 hours. The power was shut off at 4:30 AM and restored around 9 AM. Neither one was too bad because even though it was windy (the reason for the shut-off) the temp was in the 60s so it never got very cold inside even without the heat. If it happens again when it is colder it probably will be a little tougher to endure. :/

No charcoal inside! Just the Sterno. I bought the charcoal grill as a safety measure for containing the flames from the Sterno, and also because if I close the lid it will work as an oven. At least, I hope that is what will happen.

Annarchy- That picture is FABULOUS! Did you do it from a picture you had, or was it all "in your head?" Bought an emergency back-up battery from Finger-hut to power my CPAP during outages. It arrived yesterday and I "tested" it last night. The d@mn thing only lasted 4 hours - a rather short "night's sleep." Then it has to be recharged for anywhere from 12 to 24 hours to be ready for use again. That means I'd have to go to one of the PG&E "comfort stations" to recharge it. Not sure I'd want to sit there all day while it charges back up. Back to the drawing board to solve this dilemma. I plan to try it out for how long it might power my computer/internet - information is important during these "events." Hopefully it will last longer than it did for the CPAP. If it doesn't, I will be returning it for a refund. I have also been puzzling how to cook (warm up, really) food during one of these events. I live in an apt so no fireplace, wood stove, etc. Generator's are not allowed for many safety reasons. I had purchased a table-top propane grill for this purpose, but it was too much of a PITA to try and assemble, so back to Walmart it went. I was actually going to try to use Sterno in it, but I couldn't figure out how to raise the Sterno can up high enough to have any heating effect on any pot or pan I might want to use. :/ So, I decided to buy a small pre-assembled charcoal grill that has an internal grate for keeping the charcoal off of the bottom of the grill, and has a second grill for cooking purposes. It is small (ie- not big) and has a round base that I believe will fit into one of the openings on my (enamel finished) stove top. I would just just remove the element and the drip pan from the stove and set the grill there to use it. Haven't tried it yet, but I plan to experiment with it fairly soon. Will let you know how/if it works.

Here's an A to Z tutorial on rock painting. Hope it helps.

Because it is NOT hydrogenated, it will be liquid above "room temp" (as Miki said) so the best approach is to make sure you store it in a cool dark spot in your pantry or root cellar. I like to buy the "refined" version because I really don't want my recipes taking on a coconut flavor. It is a good item to have in your stores because it is useful for high heat cooking/frying, whereas ghee and olive oil will burn or scorch if the pan gets too hot.

I was wondering (and hoping) that this "tradition" would continue. <3 Will message you my info.

Hashimoto's Thyroiditis is an autoimmune form of hypothyroidism. From what I've read supplementing with iodine has absolutely no impact on the disease (re: formation of goiters), so if you buy iodized salt it won't really help in that regard. The biggest thing you need to look out for now is whether or not your salt has SUGAR in it! Some brands add dextrose to keep the salt "free flowing." While the nutrition information reads 0% per serving, it is STILL in there and doesn't have to be! I used to take Armour thyroid, but my insurance changed the formulary and dropped it. Soooooooooooooo, I asked my endo to prescribe the other thyroid hormone as a separate RX. (One of them is T3 and the other is T4) The "problem" is that lab tests will show a "correct" amount of thyroid hormone, but they usually don't check for the conversion thyroid to see if the therapy is REALLY working. The two thyroid meds that I take are LEVOTHYROXINE SOD & LIOTHYRONINE SOD.

What is "boar taint?"

Found this article about olive oil today. It pretty much says the same things as the other one, ONLY this one isn't knocking other products to make you want to buy HIS. Seven Ways to Tell If Your Olive Oil Is Fake https://www.epicurious.com/ingredients/seven-ways-to-tell-the-difference-between-real-and-fake-olive-oil-article BTW - as I said previously - REAL olive oil will not solidify if it is chilled/refrigerated. It may, however, get a tad bit gummy if it gets moisture in it AND is refrigerated. It returns to "normal" once it's warmed back up to room temp. I had to look this up because my onion & cucumber salad was getting a "film" on top of it. I think it is because I cut the acidity of the vinegar by adding some water to the brine.

Here is the original thread with the "announcement" and information on how to "get in" the group.

Do you have a "Mexican" market nearby? Lots of times you can find stuff there that you can't find in big box stores - even those that have ethnic "specialty" isles.

(Bertolli's) IF it is a mixture of oils, it is SUPPOSED to say so on the bottle. There is a "test" to see if your olive oil is "pure." Put the bottle in the fridge and if it solidifies at all, it is NOT pure olive oil! If you are reacting to olive oil, it may be because of the "lectin" content/quality in the oil. I clicked on one of those "This doctor says...." type "articles" a while back - it turned out to be a very long advertisement/sales pitch for the brand of olive oil that HE was selling, but it was kind of informative along the way. He pretty much said that the olive oil you buy in the stores (and not from HIM) can have some issues with the "lectin" content because of: How old the olives were at the time of pressing The mixture of olive varieties and the country they were grown in used in the batch How long they sat in storage before being processed or how long they sat in storage (after processing) before being distributed to stores A brand that says "Produced/Bottled in Italy" doesn't necessarily mean that the olives were GROWN in Italy. If the brand has a "Best By" date instead of a production date - (olive oil has a 2 year window before becoming "rancid") so you have no idea how much of that 2 yr window was used up in the picking, pressing, and processing of the oil in that bottle. He said that "rancid" olive oil develops "free radicals." I have no idea how true these statements are or aren't, but some of the points may be worth looking into if you are having issues w/ olive oil. I'm still using olive oil that I bought with coupons when it was on sale over FIVE YEARS ago! Didn't know any of this back then, but the oil doesn't smell bad and I don't use a lot at a time so, I'm NOT tossing it out! Besides, he spent all of that time bashing regular grocery store olive oil BEFORE revealing that HE SOLD the bestest, freshest, purest olive oil available anywhere in the world - and, of course it isn't inexpensive! So, I take his "advice" with some amount of skepticism. BUT, If I was having issues I would probably try to independently confirm what he said; as YOU might consider doing. (If you see the "medical advice" about getting rid of your olive oil, and the source is Dr. Gundry, you can watch the presentation for yourself. It is NOT a fast read.)

BTW - cakes & brownies = olive oil or MCT oil (liquid coconut oil) or just melt some coconut oil I loooooooooooooove these emoticons. They are the best ones on the interwebs!

Olive oil is generally not a good idea for high heat cooking (neither is butter as you know). The choice would be coconut oil - yes, it is "solid" at room temp - depending on how cool/warm the room is - the other option would be good old fashioned lard. And I mean old fashioned because I guess you have to make sure your lard isn't hydrogenated!

"Veggie" oil is NOT made from vegetables at all! In reality it is industrial seed oil and burning it for emergency lighting is practically the only "safe" use FOR it! It is certainly NOT GOOD for your health!!! --------------------------- These "vegetable oils," which from now on we will call what they really are - INDUSTRIAL SEED OILS - are ultra-processed and require a lot of steps before they are safe to consume. Because of this, these are oils that were completely unavailable in the human diet until technology in the 20th century made it possible to extract and process these oils to make them non-toxic and palatable. This makes them very different from healthy oils from olives or avocados, which release their oils simply through being pressed. The process to bring industrial seed oils to you is far different, and includes a number of steps that require chemical solvents and exposure to heat that oxidizes these oils well before they get to you. Let’s look at how vegetable oils are made. (The process includes) chemical solvents, degumming, processing, cleansing, bleaching and deodorizing to make (them) palatable. Not to mention, most seed oils are from GMO plants. Or, if you prefer YouTube:

I have tried using olive oil in the past - without success. It just occurred to me that it MAY be because it was the "light" version and NOT extra-virgin. What do y'all think???

It is a "mortal sin" to use butter or bacon fat in this manner! Just sayin................................

Harbor Freight Tools recalling 1.1 million knives due to laceration hazard The recall involves Gordon folding knives sold at Harbor Freight Tools stores nationwide, via telephone, and online from July 2008 through July 2019 for $5. Anyone with the affected products is asked to stop use and return them to a Harbor Freight Tools store for a refund or store gift card. https://fox17.com/news/local/harbor-freight-tools-recalling-11-million-knives-due-to-laceration-hazard

That is WHY someone invented the plastic lettuce knife. Yep, I've got one. Looks very similar to this: Nope, I don't use it. I discovered it "bruised" the lettuce WORSE than cutting it with a metal knife! But I DO use it for getting the air out of my canning jars when I pack them for processing.

Never thought of that!