Further reading and information avaliable at:

www.waterwheelplace.com/water_wheel_electricity.html

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)

A little light reading for ya'll.

Audiobook version

Some more light reading

Sent in by a based chat member

https://youtu.be/WHTbw5jy6qU

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.

Intro - Common mistakes

Part 1 : Basics

Part 2 : Resizing

Part 3A : Trimming and case prep

Part 3B : Trimming and case prep cont.

Part 4 : Priming

Part 5A : Selecting powder

Part 5B : Selecting powder cont.

Part 6 : Finishing

Now more than ever, it is important to know how to cast your own ball ammo. When shortages get worse, raw materials will be bought up and those who know how to turn a raw piece of lead and copper into ammunition will lead the way.

Bullet casting Pt 1