I rarely start...
cyn427 (z. 7, N. VA)
15 days ago
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I need to start over, so how and when do I start?
Comments (33)"BTW - history completely contradicts your belief in soil testing. Almost nobody gets soil tests now and they weren't even available to homeowners until recently. Like a lot of modern technology, it can be a useful tool. However, people got along just fine without them in the not to distant past." What does that even mean? History contradicts your belief in soil testing? How does history contradict a belief in soil testing? That sentence is an example of making up something that sounds intelligent but has no basis in fact. Soil testing is an extremely important part of all the crops growing in this country. If we had a better understanding of soil science earlier in the 20th century then the dust bowl probably wouldn't have happened, or at least it wouldn't have been so bad. Turfgrass, like any crop, has its ideal soil conditions. The closer you can get to the ideal, the healthier the grass. How would you know if you need lime? Let's say you need lime, which one would you use? What about a phosphorus deficiency. Most fertilizers have little P, so are you supposed to guess if you have deficiencies? Andy's plan is the right way to do it. Sure you can do a renovation by omitting steps, but if you want the best results you will do it the right way. Rushing it will usually result in doing it again next fall....See MoreHAVE: Rare El Capitolio Hibiscus cuttings for Trade for Rare Hib
Comments (1)Hmmm, I didn't know El Capitolio was rare - they are $4, in a gallon pot, at our local box stores. They have red and also peach....See MoreI think I found a really rare bug, Ima be a millionaire!
Comments (4)The bug eyed head, the two wings in a V-position at rest, and the way the hind leg is jointed says FLY to me. It is similar to a horsefly. The two small appendages sticking forward at the top of its head are navigation aids. These act like a gyroscope when the fly is in flight. These vibrate in a plane at a high rate and when the insect turns, a small, but detectable gyrscopic moment is felt. Feedback from these detectors aids the fly to maintain its desired flight path and wing motion adjustment. Rate turn instruments for airplanes have been protytped and tested using this principle and found useable....See MoreQuestions: Duck, crispy duck skin; “rare? Med rare breasts?
Comments (4)Thanks, Plllog and Lindac. I apologize for that overly long unfocused post. I was cooking (or had plans to cook) the duck and parts is several directions. I removed the duck breast with skin and fat on. These were the last thingsI prepared. I scored the skin and pa fried them in a hot pan, skin side down in a bit of garlic-thyme-sale gris favored duck fat. I let the skin get very crisp, the turned the breast halves. I made a sweet-tart cherry sauce for the and put some of the filtered thyme-salt-garlic fat on roasted potato. They were heavenly. I cooked them medium-med rare. The chopped carcass including wings, thighs and legs I oven roasted after marinating dry in garlic, gray salt and thyme for 48 hours. I washed marinade off, patted dry and put in a slow oven in a Le Creuset Dutch oven, no cover because I wanted the skin to crisp. Hours later, fragrant, but skin did not crisp. Meat seemed salty and tough. I did get about 1.5 Cups of delicious fat which I filtered and set aside. I made stock from the bones. I couldn’t get the skin to crisp. The stock is heavenly. Oh, and the filtered duck broth gelatin (solid when cold) was fantastic. I ate a few spoonfuls, and included the remainder in the broth-stock pot. It was my first duck cooking experiment and I read too much, was exhausted and tried to go in too many directions at once, and took too much time. The many good cooks here would have tossed me and the duck out of their kitchens, I’m sure. This weekend I’ll visit my duck loving friend and maybe get more thoughts. I’ll take the frozen liver and some fat with me. I bought a few “spare” ducks (freezer), so one of these days I will try the recommended Inna Gartner recipe, and also a Peking Duck recipe — air compressor or sports ball pump technique to separate the skin from the fat. I wish I could give you a taste of those duck breasts with crisp skin — so delicious. Oh, and the flavor of the duck fat reminded me so much of the batches of roasted prime woodland mushrooms I used to make — chanterelles, optimum boletes, and select russulas. Now I’m off to snack on leftover duck and to make Char Siu. Have a good weekend, everyone. edit - typos Note: I cannot get this to publish to the CF; I am trying again. ??? Anyone see this?...See Morecyn427 (z. 7, N. VA)
15 days ago
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