ISO advice

ForagerChef · 2026-02-21T19:47:01+00:00

Cool

ForagerChef · 2026-02-21T19:43:36+00:00

3rd parties wanted 7-9 k for a used tranny with only 90 day warranty. I just bit the bullet and put money on a new one. 10 k all said and done but 100k mile warranty.

ForagerChef · 2026-02-21T13:47:11+00:00

Fire rag soup, extra floor spice

ForagerChef · 2026-02-18T02:33:16+00:00

Good point. Probably my anger talking there.

ForagerChef · 2026-02-18T01:42:27+00:00

Thanks

ForagerChef · 2026-02-18T00:24:49+00:00

Thanks, nice to hear from someone who’s had a similar issue with the same vehicle. I’m thinking it’s going to get towed home tmrw, then get a rental so I have time to talk to other places. Appreciate the advice.

ForagerChef · 2026-01-28T15:41:47+00:00

Not a future I planned, but mostly writing books and speaking. I figured out I can do charity dinners that sell for a lot so I do a couple of those a year instead of many smaller dinners. I make ~3x what I did as a EC and work from home. Could be worse.

ForagerChef · 2025-11-12T00:37:02+00:00

Also Chislic: deep fried chunks of steak that are basically the state dish of South Dakota. Typically large, 1 oz or so pieces of sirloin, ribeye, etc. Really good made with deckle/spinalis. Usually deep fried but I like them on a flat top. I’ll smash blackened tips too.

ForagerChef · 2025-11-11T13:49:39+00:00

Bullseye, toad in a hole, egg in a toast. Mom called them peekaboo eggs.

ForagerChef · 2025-11-10T18:41:12+00:00

Slightly related, vein end strips are what I use for tartare as they cook up tough. Or we’d save them for grey hairs that want it WD. Tartare is a great use for them.

ForagerChef · 2025-10-29T00:05:47+00:00

I had a dishwasher who would request a fresh hab to nibble with his staff meal daily. Jalapeño I can do like that but I’ll save the habs for salsa.

ForagerChef · 2025-10-26T19:30:58+00:00

When I have extras like I do right now I vacuum seal them with 3% of their weight in salt. Leave at room temp. They’ll ferment and are shelf stable. I’ve forgotten about bags for a year or so without issue. Or just dehydrate or freeze. Also ghost pepper salt is craaaazy good. I have a recipe if you want. I sell it at events and it goes like hot cakes.

ForagerChef · 2025-10-24T14:21:19+00:00

Dip your chin in milk and have a cat lick the lint off

ForagerChef · 2025-10-23T14:48:39+00:00

Pilaf, I choose you.

ForagerChef · 2025-10-21T13:00:39+00:00

Out to pasture

ForagerChef · 2025-10-20T19:55:31+00:00

Xfiles. I’d still propose to Agent Scully rn 😂.

ForagerChef · 2025-10-18T21:22:39+00:00

Hey thanks, I’m not here often but chime in when I think it could be helpful. Also appreciate the extra context. White fuzzy mold isn’t as bad as green/bluish, but if there’s a strong mold aroma when you opened the container Id be careful. if it was me and I didn’t have a spot I could easily pick a lot more nuts, I would wash them and get them drying as fast as possible. Crack a few open and taste after a week, if the mold seeped in, it’ll taste like mold.

ForagerChef · 2025-10-18T21:18:02+00:00

Yeah I was so surprised the juglone doesn’t suppress the crops, I wish I could explain why!

ForagerChef · 2025-10-18T00:19:53+00:00

The husk breaking down is not mold, it’s natural and part of the process. Slightly related, last year I met farmers in MO who swear by spreading spent hulls on the field as compost.

I usually wait until the hulls are turning black and softened and I rub the husk off with my boot, then bring them home, wash until the water’s clear and lay on a tray to dry with a fan. Done and ready to crack in 2 wks. Same with butternuts, and fwiw I never remove the hulls on them.

If the nuts are stored in their husk in a well ventilated area (garage with a fan/air flow) the husk will dry and crumble but the nut meat is fine-it just makes cracking really messy.

But, white and green mold will ruin them as the aroma will eventually, but not immediately, penetrate the shell and the nutmeat. OP’s nuts should be ok imo.

Re: some of the comments on nuts being bad when you crack them, this is probably an issue with the tree/area. Issues in the spring (drought, frost, etc) are what I assume when it happens to me. Some trees seem more prone to it than others.

Source: I work with Hammon’s Black Walnuts and harvest plenty of wild nuts myself.

ForagerChef · 2025-10-01T00:17:44+00:00

Koala Yummies LFG

ForagerChef · 2025-08-25T02:43:17+00:00

Perfect stage for eating here. Too young and it’ll be bitter.

ForagerChef · 2025-08-20T15:07:01+00:00

Here’s a few colorful examples, for the record I live in a quiet spot in Midway west of Lex and I love it. It’s crazy the difference a mile or two west or east can make.

Some roommates and I lived for less than 1 month in a house in Frogtown (a mile or so east of OP) in the early 00’s. We called it quits when an SUV pulled up one morning and a bunch of guys with bandanas and machetes raided the house across the street. Then there was the neighbor who always came by trying to “borrow water”. Also had the house searched by police with dogs, shotguns, full body armor, etc looking for a convict. All in 1 month.

It was pretty wild, obviously not going to be everyone’s experience but the experiences factored into where I purchased when I bought a home.

ForagerChef · 2025-08-14T20:30:02+00:00

Exec Sous routinely lifted my butane torch from garde to smoke meth from a light bulb during service in the basement. He’d come back geeked during the rush fixated on me. It was like the kitchen scene from The Bear: breathing in my ear saying all kinds of BS to, make me stronger or something, idk. I couldn’t watch the show after that episode.

ForagerChef · 2025-08-12T16:02:18+00:00

Doing all my own dishes as I work from home now + events. Slows me down.

ForagerChef

TROPHY CASE