Home made yeast.

Prep Time: 10 minutes

Ingredients

Whole wheat flour
Unsweetened pineapple juice (or Vinegar)
Purified water

Instructions:

Step 1. Mix 3 ½ tbs. whole wheat flour with ¼ cup unsweetened pineapple juice. Cover and set aside for 48 hours at room temperature. Stir vigorously 2-3x/day. (“Unsweetened” in this case simply means no extra sugar added).
Step 2. Add to the above 2 tbs. whole wheat flour and 2 tbs. pineapple juice. Cover and set aside for a day or two. Stir vigorously 2-3x/day. You should see some activity of fermentation within 48 hours. If you don’t, you may want to toss this and start over (or go buy some!)
Step 3. Add to the above 5 ¼ tbs. whole wheat flour and 3 tbs. purified water. Cover and set aside for 24 hours.
Step 4. Add ½ cup whole wheat flour and 1/4 to 1/3 cup purified water. You should have a very healthy sourdough starter by now.

Not a real tortilla.

Take a piece of bread and slowly, but gently squish it down. You have an emergency tortilla.  Perfect for a tostada.

Quick pickles

Quick Pickles:

Be sure to choose the freshest, firmest pickling cucumbers available, for guaranteed crunch. These pickles cannot be processed for long-term storage.

3/4 cup white vinegar
1/4 cup water
8 ounces quartered cucumbers
Your favorite spicesl

1. Bring vinegar, water, garlic, spices to boil in medium saucepan over medium-high heat.

2. Meanwhile, place one 1‑pint jar under hot running water until heated through, about 1 minute; dry thoroughly. Pack cucumbers into hot jar. Using funnel and ladle, pour hot brine over cucumbers to cover. Let jar cool to room temperature, about 30 minutes.

3. Cover jar with lid and refrigerate for at least 2 1/2 hours before serving. (Pickles can be refrigerated for up to 3 weeks; pickles will soften significantly after 3 weeks.)

Barbecue pit

Introduction: Yet Another Simple Portable (disposable) Barbecue Pit.

We buy in bulk and I hate to throw things away. I needed a barbecue pit but did not wa spend a fortune. You can make a couple of these an be as good as the low end pits int he store. Careful there will be some sharp edges that need to be taken care of.

Caveat: Use a container that does not use lead or tin.

Step 1: What's Needed:

What's needed:
1 111 oz can (2 cans if you want a top cover.)
2 coat hangers
1 metal grill cover grill
1 paper clip

Tools:
wire cutters.
Drill for coat hanger holes,

Step 2: How To:

How to:
1. Get can with emptied contents:

2. Take old fashion can opener and punch triangular holes in bottom and to of can for air circulation.

3. Punch six hole at top of can for criss-cross support and handle.

4. Prepare criss-cross supports and handle.

5. Install criss-cross supports  and handle.

6. Measure and cut grill cover to size of can.

7. Install cover in can.

8. Secure with the paper clip. (can be easily removed for adding charcoal or whatever.

9. Use paperclip to connect grill to criss-cross supports.

Top (not shown) can be easily made by cutting grooves on open end and bending back the tabs.

Step 3: Done!

Go out and barbecue!

Steamer prototype,.

Just a thought.

Spaetzle maker

Prototype for a Spaetzle maker using a baking pan.

Frico slices,

Frico or homemade cheese slices.

ingredients:

shredded cheese
Cooking oil

Method:

Take a metal sheet pan and cover with parchment paper. Lightly oil the parchment paper to make it non-stick, Mound up shredded cheese. Let bake in a preheated oven at 350 degrees F. for seven to eight minutes. Your oven may very. watch the cheese so it does not burn. Flip the slices when you take them out of the oven. Use immediately.  (The brown around the edge gives them more flavor).