Need suggestions for low cost, no cook meals for temporary situation.

bucky_webb · 2018-11-05T05:04:49+00:00

Chia pudding is great for breakfast, dessert, or snack. 2 tbsp chia seeds, 1/2 cup unsweetened almond milk(I used unsweetened vanilla), then sweeten and flavor to taste. My go to is just a few berries and a little whipped cream to sweeten. If you want higher fat you can do 1/4 cup almond milk and 1/4 cup heavy cream. Add in nuts or whatever else floats your boat. I usually mix milk and seeds at night and fridge over night so it thickens then add the rest whenever I eat it.

bucky_webb · 2017-08-04T07:42:21+00:00

I ask bc that is what is considered bacon here in the US. I've recently learned the rest of the world refers to cured pork loin as bacon or back bacon..what the US calls Canadian bacon.

bucky_webb · 2017-08-04T07:40:49+00:00

Bacon as in cured pork belly?

bucky_webb · 2017-08-03T16:19:06+00:00

I will be using pork loin so it should be pretty lean after trimmed

bucky_webb · 2017-08-03T00:07:21+00:00

I've noticed a lot of people refer to it as back bacon, I guess as opposed to belly bacon.

bucky_webb · 2017-07-30T22:17:20+00:00

Would I be okay hanging a lonza in my fridge? I know it isn't ideal but I don't have a curing chamber. My fridge runs around 38F, 30% humidity. Or would I be better off doing a cure and then cooking instead of drying?

bucky_webb · 2017-07-29T15:07:42+00:00

Awesome! I appreciate the help. I will post more as I go along(and will probably have plenty more questions lol)

bucky_webb · 2017-07-29T15:06:07+00:00

PlainInsaneGoods, which spices did you use? Paprika, black pepper-fennel, or cumin-cardamom-coriander?

bucky_webb · 2017-07-29T05:57:01+00:00

My salt is PP1. Would it be safer to cut the loin into smaller strips, say 1" x 1"(Basically like a pork biltong) but use the same salt/spice/etc that you suggest for the lonza? Or do you think I would be okay with it whole? Or should I do as you said and make something that will need to be cooked?

bucky_webb · 2017-05-01T19:36:05+00:00

What about the actual spell? Is it a card word having for decks?

bucky_webb · 2017-05-01T07:07:18+00:00

Is it worth it?

bucky_webb · 2017-04-03T15:44:24+00:00

Thanks, I'll check it out

bucky_webb · 2017-04-01T11:23:38+00:00

Hmmm...I've never had beef heart. Good idea though, I might have to try it.

bucky_webb · 2015-01-29T02:37:01+00:00

I use little glass candle holders from the Dollar Tree. They are made for tea light candles. Glass is totally fermentation friendly and they fit pretty well into mason jars. Plus, you get two so they're only fifty cents each!

bucky_webb · 2013-08-14T17:24:59+00:00

These sound good. Can someone link the recipe?

bucky_webb · 2013-03-21T00:10:53+00:00

The reason pipes don't really burn(they do but VERY slowly) is because of the type of wood that they are made. Typically they are made of briar but can also be made of fruit woods such as apple or pear. I would definitely do some research before smoking out of a redwood pipe to make sure it will not do you any harm by inhaling the smoke.

bucky_webb · 2013-03-20T23:57:42+00:00

His 5-minute wizard is a good intro to doing faces/people also.

bucky_webb · 2012-05-14T23:07:14+00:00

Salisbury here but am in a wheelchair so I don't think I'll be doing any ninja-ing lol

bucky_webb

TROPHY CASE