Sarah

Hmm...  Of course butter was salted to preserve.  I disagree to his ratios though, much more salt was used than he says.  Was. I also note that he does NOT mention another butter preservation method, butter crocks.  I grew up crocking.  Today it is too much trouble.  I also wonder if one can easily find butter crocks commercially.  For those not aware a butter crock is a bowl that is packed with fresh butter, then inverted in an outer crock which was water filled.  This sealed out the air and thus preserved the butter.  There was, and the memory is fuzzy, crock butter sold which had the water flavored, imparting some flavor to the butter.  Crocked butter was for raw butter, a real bed for spoilage.  It is not what you buy now, and while not as well preserved as the modern stuffs, crocking did help preserve for a short time. 

On 1/4/2020 at 8:46 PM, Jeepers said:

I have the opposite problem. I have a hard time getting the lid on. The gasket keeps wanting to fall off when I flip the lid over to put it on the pot. Wetting it seems to help but only a little.

'Keg lubricant'.  The brand I prefer is 'Tap Craft'.  Comes in a one ounce jar.  You can find it at many home brewers sites.   I use it on set/seal any gasket, to include o-rings.  I remember ''Presto' would sell it with their canners. 

Do not use a chemist's glass stopper sealant, not as food safe.

Sarah

That is the right link.  And yes, on 'little patch of cement'.

Another of Simon's egg related videos...

https://www.youtube.com/watch?v=uVBwv4OYeZc

On 11/25/2019 at 6:24 PM, Midnightmom said:

I give up. What does this mean???   

Welcome to my world.  Translations can be fun !

On 11/25/2019 at 6:24 PM, Midnightmom said:

I am guessing that it refers to someone who can easily be repulsed by the sight of some foods, or whose stomach gets easily upset.

Partially.

I would not call it an idiom, for to me idioms are 'old' and this is a fairly new one, but common.  Ever notice people shopping, and they select the packaged foods over the natural foods?  Ever notice people not wanting to process foods, such as washing, so they get them preprocessed?  (Even if they lose a lot of nutrition and the unprocessed is clearly a better product.).  Ever notice people who never try something due to a pre-conceived notion of 'that would not be good  or is  'ungenießbar' ('unfit to eat'?  - not sure on this translation.)?

We say this is 'English Stomach'.

In a way, it is understandable, as Simon Wistler, the presenter in the video, said that salmonella has been found on eggs?   Not here!  But understandable.  Ever see a hen lay an egg?  Most people would go 'yuck'.

But this non-idiom has a darker side.  We, generally, are 'creationists', not 'evolutionists'.  We see the rise of things like peanut allergies, gluten issues, etc , as possible evidence that you might have something in the evolution idea.  Apparently English are 'de-evolving'. 

Sarah

Good that somebody else enjoys 'Today I Found Out'. 

To answer the question, if store bought, you have to refrigerate, once refrigerated, must be kept that way. 

Also, if you sell, or distribute eggs, by U.S. law, must be refrigerated. 

BUT fresh, dipped in isinglass (the gel, not the mica), not refrigerated, last longer with us. 

I suppose one can dip refrigerated eggs, too. 

Also, folks with 'English Stomachs' should wash the eggs, refrigerated or not.

Sarah

A tip to you both.  The HP Elite SFF 8300's are win10.  And as the govt is upgrading, the recalls are being refurbished and flooding into the eBay/Amazon/etc markets.  We grabbed four for Librum use.  Not shabby machines.  Typing on one now, less than $500, maxed out.

Sarah

Related.  I do not have a phone, so I do not know.  Did they ever create the option of declining 'caller id' for 'ANI' (Automatic Number Identification)|(the 'billing' number) ?  That would kill a lot of the junk.

And the Universal Do Not Call Initiative (UDNCI) has been gutted by politicos, in case somebody missed it.

Sarah

Thank you ladies.   My man, Amos, gave a solution to the questioner that was liked.  'Graduated cylinders'...  Think test tube, with molded on stand, marked, and made of pyrex or borosilicate.  But $$$

16 hours ago, Mt_Rider said:

 

Question, Sarah.  Isn't "ounces" a measurement of weight and not volume?   And therefore an ounce of feathers and an ounce of gold would have different volume....different sizes to contain them.

I see I was not clear again.  'fluid' ounces.  The 'fluid' is understood, and dropped in a lot of tables and recipes.  Sorry,

Sarah

3 hours ago, Midnightmom said:

 

3 tsp = ONE Tbsp

 

I claim typo! 

Spent the morning with the tech support of our web site.  They upgraded Apache, which broke some page displays.  Hello India!  Ended up doing a very dirty cheat in htaccess. 

All of ours have status leds.  Green/Yellow/Red.  Reset on yellow. 

21 hours ago, Jeepers said:

Sarah, I hope you are doing well in the health department and that your new leg is a perfect fit!  

No, not perfect, but I am not 'butt scooting' any more.  Thanks for thinking of me.

Thank you ladies. 

I see I was not clear.  What the questioner wants is one ounce and down.  All the cups I have seen start at 2 ounces.

And let me toss this one into the mix.  3 tsp = 2 tbsp. 

Another toss-in.  I would bet most of you do 'heaping' when you use such spoons, etc.  Spoons are supposed to be 'level'. 

Yet another toss-in.  Don't confuse American and Imperial (England) measurements. 

I found one *very* cheap looking Asian-ring set of four spoons, 2-1-1/2-1/4 oz.  (or 12tbsp/6tbsp/3tbsp/4.5 tsp) Pass.  Cheap.

Sarah

This a good question that was given to me, and I simply do not have an answer, as I always converted to teaspoons.  1 oz = 6 tsp.

Is there ounce measuring cups/spoons?  Any brand you can recommend? 

Sarah

I am with Anarchy, I miss 3.0, and before.  (1.1 !)

Jeepers, it is not something to worry about, just keep the software matched to the hardware.  We have XP, Win7, Win8, Win10 in house.  And OS/2 Warp for one dedicated system.

Spent day in town, getting the cast made for my prosthetic.  Can't wait.  Also discovered the 'grand' salad at McDonalds.  A good day.

GNC brand.  Potassium and Magnesium aspartate.  250mg of each.  Other ingredients: Gelatin and Cellulose.  No sodium.  I normally do not care for GNC, but this one is a 'home run'. I have been woken up with cramps and popped one, to go back to bed with no cramps.

My 'goto' is SHOTUS.  School History of the United States, 1896.  There is a pdf on the Librum site, but it is HUGE.  "http://www.librum.us/reg/shotus school history of the united states 1897.pdf", then The Practical Educator series, 1932, which we have online, but pdf is for fee (sorry!)(exe versions are free)(index is #54, http://librum.us/stacks1/tpe_v54_4877-4968a.exe".)  Enjoy.  Sarah.

dpla.  Digital Public Library of America.  Give it a google.

On 3/9/2018 at 11:08 AM, out_of_the_ordinary said:

I see there are 2 more books that are anniversary ones.   Are those worthwhile as well?

Not in my opinion.  If you wish to review any FoxFire,  visit the link in the signature, limited use  copies.  Make sure you grab the ATOC (master table of contents)

Sarah

Relax, Mt_Rider, we are on the same side.  Thank Obama.  What has me burned right now is the VA vs Medicare.  Our vets are getting slammed, full charges.  They MUST take Medicare, be charged for it, but can not use it with VA.  And YES, VA has the possible surcharges too.

If 'causative' they can charge.  Or our local hospital can.  Type 1 diabetes, high blood pressure, smoking (to include 'environmental') and certain other genetics.  Right now we are having issues with vets going to the VA, and Medicare not being billed.

???