Complete Book of HOME PRESERVING By Judi Kingry.pdf
70.2 MB
Ball Complete Book of Home Preserving
You know what I love? I’m traveling this week and am out of town. The wife sends me little love notes like this: https://youtu.be/OWIpEBxRFWk . She’s on board with the preps. We dug a couple hundred mason jars out of a barn on the back side of the property and she’s been running them thru the dishwasher all week.
YouTube
Mason Jar Crates
How to Make Mason Jar crates
How A Water Wheel Generator Can Give You Free, Off-Grid Energy
A small stream can power your home.
From greenfuture.io
Residential solar panels get all of the press for a simple reason — everyone gets sunlight. But there’s an equally green method of power generation that doesn’t get as much attention: the water wheel generator. If you happen to live on a rural plot of land that features a river or stream, you might be able to partially power your home with hydroelectric power.
Thinking of building your own mini Hoover Dam in your backyard? Here’s what you should know before you get started.
How A Water Wheel Generator Works
Water wheel generators essentially work the same way as wind turbines, but they use flowing water instead of blowing wind. The water passes through the water wheel, causing it to spin. The axle of the wheel is connected to a dynamo that turns that kinetic energy into electricity that your home can use.
There are several different types of water wheels, but you’ll usually find one of three powering a residential home. Which one you choose will depend on your water source, how complicated you want your water wheel generator to be, and your energy needs.
The undershot wheel is the simplest and oldest type of wheel. Like the name implies, it works simply by allowing water to flow under the wheel. It’s not very efficient at turning water flow into energy, but its ease of construction and use makes it the most popular
A small stream can power your home.
From greenfuture.io
Residential solar panels get all of the press for a simple reason — everyone gets sunlight. But there’s an equally green method of power generation that doesn’t get as much attention: the water wheel generator. If you happen to live on a rural plot of land that features a river or stream, you might be able to partially power your home with hydroelectric power.
Thinking of building your own mini Hoover Dam in your backyard? Here’s what you should know before you get started.
How A Water Wheel Generator Works
Water wheel generators essentially work the same way as wind turbines, but they use flowing water instead of blowing wind. The water passes through the water wheel, causing it to spin. The axle of the wheel is connected to a dynamo that turns that kinetic energy into electricity that your home can use.
There are several different types of water wheels, but you’ll usually find one of three powering a residential home. Which one you choose will depend on your water source, how complicated you want your water wheel generator to be, and your energy needs.
The undershot wheel is the simplest and oldest type of wheel. Like the name implies, it works simply by allowing water to flow under the wheel. It’s not very efficient at turning water flow into energy, but its ease of construction and use makes it the most popular
If you’re good with tools and have a DIY streak, you can build your own. You can buy plans, but you can also build your wheel using freely available online plans. You can buy the hardware you need at any hardware store, and the kinetic dynamo can be purchased online.
It’s useful to reflect on what is found when experimenting with this water mill. The first revelation was that the mill could be run without a load on it. By observation it was quickly apparent that the maximum wheel speed was regulated by the water volume over the sluice, the size of the buckets, and the water exiting through a culvert. This meant that as far as electrical generation was concerned its behaviour was closer to that of a solar panel than a wind turbine. Wind turbines need a load at all times or the speed will increase to the point of blade destruction, but with this water wheel this was not the case. This affected the choice of grid inverter and prevented any worries when there was a mains power cut. The loss of mains power would mean the inverter would shut down and remove the electrical load on the wheel.
Typical JDM alternators are preferable when inverting power due to reliability and availability. Storage of generated electricity is best with marine deep cycle batteries; specifically designed to withstand the constant process of charging and draining.
Typical JDM alternators are preferable when inverting power due to reliability and availability. Storage of generated electricity is best with marine deep cycle batteries; specifically designed to withstand the constant process of charging and draining.
Forwarded from Boogaloo Intel Drop📡
A cooking cheat sheet from a based chat member: Spices are king because you can incorporate them into your cooking to completely overhaul the flavor of the dish, without actually changing the dish composition or altering the nutritional value of the food. You can use this to give bland meals or dishes you've grown tired of eating new life: there's a million ways to prepare chicken, beef, and vegetables. I'll show you how easy it is to experiment.
Here's the cheat sheet. If you want your food to taste like authentic cuisine of the following countries and cultures, just incorporate these ingredients into it, and the flavor profile will completely change.
GREECE: olive oil, lemon, oregano (the heart of all Greek cooking is lemons, with lemons and oregano you can make anything taste Greek)
ITALY: olive oil, garlic, basil (just these three things blended together can be put on chicken or bread to instantly make it Italian)
FRANCE: wine, garlic, basil, "fines herbes," "herbes de Provence," "quatre epices" (these are traditional French blends of spices you can buy premade in stores, if you can't find them rustic French cooking is literally just Italian but with more wine)
NORMANDY: apples, cider, Calvados (this is pear or apple brandy, the Normans like their drink, cook anything with it and it's Norman)
NORTHERN ITALY: wine vinegar, garlic (Northern Italian cooking is similar to South German and Rustic French, sub out the olive oils for vinegars and you're gold)
SOUTHERN FRANCE: olive oil, garlic, parsley, anchovies (there's a triangle overlap between French, Italian, and rural German cooking, all the people on the boarders used the same things, so you can easily sub things back and forth: people on the sea used more seafood, like anchovies, while people inland cooked with brandies, wines, and fruit)
PROVENCE: olive oil, thyme, rosemary, marjoram, sage (this is where Herbes Du Provence comes from, it's the heart of French cooking. The secret is the marjoram, include it in anything to make it taste more like classical French cooking)
SPAIN: olive oil, garlic, almonds, onion, pepper (true Spanish cuisine is defined by almonds; put almonds and any sort of pepper (black, red, green, smoked, paprika, ect) on it and it will taste Spanish, remember that pepper =/= hot, paprika has no heat and black pepper works fine)
HUNGARY: onions, paprika, lard (Hungarians were poor and lived on a crossroads of trade, so their cuisine is defined by onions, the food of peasants, and paprika, spice that was traded through their territory; combine onions and paprika with beef or chicken and leave the fat in the dish, it will taste Hungarian)
EASTERN EUROPEAN: onions, chicken fat (the flavor of chicken fat harmonizes strongly with cooked onions, this is the traditional flavor of all Eastern European countries, and you can imitate it for pennies, if you're willing to use starch or carbs include potatoes)
NORTHERN EUROPE: sour cream, dill, paprika, allspice, caraway (German and Austrian cooking is defined by dill, allspice, vinegars, and mustards; the difference between rural German and rural French cooking is usually the trade between using wine vs using a vinegar or cider; this is also the difference between French mustard (incorporates wine) and German mustard (no wine). Yes, the French put wine in absolutely everything. Nordic cooking tends to exclude the dairy and lean harder on the dill and allspice)
BRITISH: cinnamon, allspice, nutmeg, cloves, mustard (nutmeg, nutmeg, nutmeg, this is the lost flavor of Albion and the taste of the colonial period, Townsends is right, you don't eat enough and should cook with it more. German and British mustard are more similar than different, neither incorporates wine. The traditional tastes of Germany and Britain are probably the tastes you associate with Christmas)
Here's the cheat sheet. If you want your food to taste like authentic cuisine of the following countries and cultures, just incorporate these ingredients into it, and the flavor profile will completely change.
GREECE: olive oil, lemon, oregano (the heart of all Greek cooking is lemons, with lemons and oregano you can make anything taste Greek)
ITALY: olive oil, garlic, basil (just these three things blended together can be put on chicken or bread to instantly make it Italian)
FRANCE: wine, garlic, basil, "fines herbes," "herbes de Provence," "quatre epices" (these are traditional French blends of spices you can buy premade in stores, if you can't find them rustic French cooking is literally just Italian but with more wine)
NORMANDY: apples, cider, Calvados (this is pear or apple brandy, the Normans like their drink, cook anything with it and it's Norman)
NORTHERN ITALY: wine vinegar, garlic (Northern Italian cooking is similar to South German and Rustic French, sub out the olive oils for vinegars and you're gold)
SOUTHERN FRANCE: olive oil, garlic, parsley, anchovies (there's a triangle overlap between French, Italian, and rural German cooking, all the people on the boarders used the same things, so you can easily sub things back and forth: people on the sea used more seafood, like anchovies, while people inland cooked with brandies, wines, and fruit)
PROVENCE: olive oil, thyme, rosemary, marjoram, sage (this is where Herbes Du Provence comes from, it's the heart of French cooking. The secret is the marjoram, include it in anything to make it taste more like classical French cooking)
SPAIN: olive oil, garlic, almonds, onion, pepper (true Spanish cuisine is defined by almonds; put almonds and any sort of pepper (black, red, green, smoked, paprika, ect) on it and it will taste Spanish, remember that pepper =/= hot, paprika has no heat and black pepper works fine)
HUNGARY: onions, paprika, lard (Hungarians were poor and lived on a crossroads of trade, so their cuisine is defined by onions, the food of peasants, and paprika, spice that was traded through their territory; combine onions and paprika with beef or chicken and leave the fat in the dish, it will taste Hungarian)
EASTERN EUROPEAN: onions, chicken fat (the flavor of chicken fat harmonizes strongly with cooked onions, this is the traditional flavor of all Eastern European countries, and you can imitate it for pennies, if you're willing to use starch or carbs include potatoes)
NORTHERN EUROPE: sour cream, dill, paprika, allspice, caraway (German and Austrian cooking is defined by dill, allspice, vinegars, and mustards; the difference between rural German and rural French cooking is usually the trade between using wine vs using a vinegar or cider; this is also the difference between French mustard (incorporates wine) and German mustard (no wine). Yes, the French put wine in absolutely everything. Nordic cooking tends to exclude the dairy and lean harder on the dill and allspice)
BRITISH: cinnamon, allspice, nutmeg, cloves, mustard (nutmeg, nutmeg, nutmeg, this is the lost flavor of Albion and the taste of the colonial period, Townsends is right, you don't eat enough and should cook with it more. German and British mustard are more similar than different, neither incorporates wine. The traditional tastes of Germany and Britain are probably the tastes you associate with Christmas)
William R. Forstchen - One Second After.pdf
1005.6 KB
A little light reading for ya'll.
William R. Forstchen - One Second After (Unabridged).m4b
503.6 MB
Audiobook version
image_2021-03-06_07-45-07.png
1.5 MB
Rabbit Tractor. Build a bottomless cage for your rabbits and put slats of wood or 1/2" emt conduit in the bottom leaving only narrow slits so they can't dig out. Move the cage every day to fresh grass. Of course the last and most important step in this is to bake rabbit in oven at 350F with potatoes and carrots. Rabbits love potatoes and carrots.
Commercial Rabbit Farm. Very cool cages. https://youtu.be/id1BVrlllEA . We’re all adults here... not for kids.
YouTube
Modern Rabbit Farming and Harvest Technology 🐇- Rabbit meat processing in Factory - Rabbit Industry
Rabbit farming is known as cuniculture. It is low costable farming. Raising rabbits as a pet or grow them for meat both can be profitable. However, people are raising them on a farm as a profitable business.
Credit:
Meneghin Srl
https://www.meneghin.it/…
Credit:
Meneghin Srl
https://www.meneghin.it/…
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