Hi, Has anyone an instructable on herb keeper? Thanks
Topic by abhijain 5 years ago | last reply 4 years ago
How do you use different herbs and spices in cooking and baking? I think I need to word this differently, since what I am really looking for is the Taste from different Herbs and spices, since I do know the difference and some basics. What I want to know is the Taste they may impart to the food I am preparing, such as Red Pepper tends to make things hot, Parsley tends to give things a sort of "lemony flavor", Cinnamon adds some sweetness and helps enhance the sweetness of some foods. The particular spices and herbs I want to know about are Tarragon, Cumin, Thyme, Saffron, Marjoram,Corriander and Cardamon. These are spices I want to try, but am not sure exactly what they do for the taste of food, and which foods they are best used in and how much!?!
Question by LilyBelle127 6 years ago | last reply 6 years ago
We have a nice herb garden on our back deck. A few weeks ago, after a visit to a local restaurant, I decided to put a sprig of fresh rosemary into one of our olive oil bottles to create a flavored oil. I cut a sprig, washed it and dried it off, and inserted into the oil bottle. Within a few days, the flavor had permeated the oil well and it was delicious. Unfortunately, I forgot to keep the oil above the rosemary and the top of the stalk grew mold, so I had to discard all of the oil and thoroughly wash the bottle, which I then just refilled with good oil, no spices. However, I did really like the oil, so before I do it again, is there any secret or warnings other than "don't let the rosemary leaves get exposed to the air above the oil"? Is it going to grow something funky even submerged in the oil? How long should it keep? Would it be better to tightly cork the bottle (it has one of those dispenser spouts now, like a liquor bottle)? Should I dry the rosemary first? Treat it in any way? Any advice would be appreciated.
Topic by CMPalmer 11 years ago | last reply 6 years ago
I found an article on the web touting dandelion tea (brewed dried root) but also saw that it was a better taste if roasted and used instead as , but in place of coffee ! Is there a specific method of roasting the roots ? Dry and crispy or all but burnt ? Anybody know?
Question by gearhead1951 6 years ago | last reply 6 years ago
I just got a whole bunch from the farmer's market, and I don't want them wilting on my before I can use them. Thank you!! (also, what's a good recipe for fresh marjoram?)
Question by scoochmaroo 8 years ago | last reply 7 years ago
Seriously like four foot plants everywhere. I'm drying some now in my oven, but I'm not sure what to do with it after that.
Question by fultron89 9 years ago | last reply 9 years ago
I have very little experience gardening but I am tired of crappy supermarket herbs so I want to grow my own. I want to be able to have fresh herbs year round so I would like to grow inside. My kitchen window gets full sun almost all day. I need advice on where to start and what type of herbs grow best/easiest indoors.
Question by squidhead 9 years ago | last reply 8 years ago
I had a bunch of fresh herbs, and some home-distilled 180 proof alcohol that a friend brewed. SO, I thought I'd try to make some smelly stuff. I packed a jar with the fresh herbs, and filled it with the alcohol, plus a little tad bit of water. I let it sit for two weeks, and now it's ready to be strained. BUT, I'm not sure what to do with it. Do I use it to make a perfume, room spray, body spray? Can I use it to make an essential oil? Is what I now have called an herbal extract? One jar is fresh sage and rosemary, Jar 2 is rose geranium leaves and rose petals, Jar 3 is lemon verbena, and Jar 4 is lavendar and sage. All advice is welcome!
Would isopropyl alcohol (rubbing alcohol) be too strong/"rough" to make perfume? I don't know what the industry uses (suppose I should google THAT), and I'm worried that if I make a tincture by soaking flowers in it that the result would be too dehydrating or bad for the skin...?
How do you make herbal tea? What other herbs/leaves/blossoms can you use? What are the effects of different herbs/leaves/blossoms? Mint? raspberry? oregano? ginseng? sassafrass? honey? -PKT
Question by PKTraceur 10 years ago | last reply 9 years ago
I was curious about what are some of the best plants for my backyard garden. I want to be able to use these plants in my cooking. So far I know that strawberries and tomatoes and cilantro are going in. Maybe some common herbs will add to the variety. I am a southern California residence and the area is shaded by two palm trees. The temperature range is very mild with few extremes and the soil is of mediocre quality. I just need some direction as to what else is available and what I would most commonly need for my cooking. Thank you,
Question by bdjohnso10 10 years ago | last reply 8 years ago
I am moving into an appartment with a decent sized patio, where hanging plants would be spectacular, if it weren't for the fact that we are on the bottom floor, and facing north. there is almost no light throughout the day. Does anyone know any fruits or veggies, or heck, even herbs, that grow in next to no light?
Question by cyc4015 10 years ago | last reply 9 years ago
We have a 2ft by 4 ft skylight in our kitchen. I want to build a platform for an herb garden that can be lowered from the skylight.
I am trying to make some small window boxes from pine and cedar boards. I want them to be about 12" long and 4" wide with legs if possible I was thinking of making the ends solid with the legs there but for sides I am thinking solid with design painted on or maybe rail things Help thanks Karen
Question by kboomm 8 years ago | last reply 8 years ago
Question by kezpage 4 years ago | last reply 4 years ago
If so, then please let me in on any details, like was it better to use the low or the high setting. Did you have to use something to diffuse the air flow or did you design some sort of containment system to keep the herb inside and intact?
Question by AcerRock 10 years ago
I live in the North and can't seem to get anything to grow let alone stay alive! We have snow on the ground Sept to May/June and between Nov to Apr the temp is usually -22F to -49F. It's extremely dry as well. As I live in an apartment, I am limited in floor space and need to keep them away from the windows as they freeze over (too drafty). It should be said that I'm a beginner at green things - before moving up here, things stayed alive at least (maybe not flourish) but here, EVERYTHING seems to die!
Question by tibaistabi 9 years ago | last reply 9 years ago
i'm looking to plant an herb garden in my yard, but my dogs are absolute rascals.the bed has a small cement ring around the base, so i'm not worried about them digging under, but i need a clever way to keep them from trampling the herbs. any suggestions? i'm dirt poor, so cheaper is better, but it's in the front yard, so i suppose it should look nice, too.
Question by cyc4015 9 years ago | last reply 7 years ago
I want to include into my garden any and every vegetable/herb i can find that goes well in one soup or another, for adding into (real) ramens and packet ramens to make them better, or better yet, to make my own soup from scratch. Im into asian inspired soups and go nanners for packet ramen simply because they are so much better than the crummy old 2 minute noodles made from nothing but stock powder, im especially fond of seafood noodes. im looking for uncommon or un "western veges and herbs here, like chinese or foreign v's and h's generally used in soups. so far ive uncovered lovage and shino, to be great, and im trying out okra , all 3 i never even knew existed that are uncommon things you wont find at the supermarket (at least in australia anyway) does anyone know anything else? like the dried ones in ramen packets, i think there is some sort of fleshy spring onion in there, i just dont know, i want them all. anything that goes well in a salty soup in short, since asians make the best soups, broths and ect IMO: what are ALL the asian soup fruits, veges and herbs used?
Question by oldmanbeefjerky 4 years ago
I was wondering if there was anyone out there that had one of these and could think of an improvised one and make in instructable, because 60$ is alot. I would also like it to be pocket sized, and able to hold ur " anonymous herb" in without leaking.
Topic by pyro13 11 years ago | last reply 10 years ago
I have a big crop of lemongrass i planted to chase off pests. i use parts of it for tea/herbs. i would like to process the fibery stalks to weave them for mats and/or kumihimo.
Question by hardlec 7 years ago | last reply 7 years ago
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Full combination list : +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 1.Potion = Blue Mushroom + Herb 2.Mega Potion = Potion(1)+ Honey 3.Nutrients = Blue Mushroom + Godbug 4.Mega Nutrients = Nutrients(3)+ Honey 5.Antidote = Antidote Herb + Blue Mushroom 6.Herbal Medicine = Cactus Flower + Bitterbug 7.Max Potion = Mega Nutrients(4)+ Dragon Toadstool 8.Ancient Potion = Imunizer(10)+ Kelbi Horn 9.Catalyst=Bitterbug+Honey 10.Imunizer=Catalyst(9)+Dragon Toadstool 11.Power Juice=Catalyst(9)+Rare Steak 12.Mega Juice = Power Extract + Well Done Steak 13.Demondrug = Catalyst(9)+ Power Seed 14.Mega Demondrug = Pale Extract + Demondrug(13) 15.Armourskin = Catalyst(9)+ Armour Seed 16.Mega Armourskin = Pale Extract + Armourskin(15) 17.Poisoned Meat = Raw Meat + Toadstool 18.Tainted Meat = Raw Meat + Stunshroom 19.Drugged Meat = Raw Meat + Sleep Herb 20.Bomb Material = Stone + Sap Plant 21.Smoke Bomb = Bomb Material(20)+ Ivy 22.Flash Bomb = Bomb Material(20)+ Flashbug 23.Dung Bomg = Bomb Material(20)+ Dung 24.Paintball = Paintberry + Sap Plant 25.Gunpowder = Nitroshroom + Fire Herb 26.Small Barrel Bomb = Small Barrel + Fire Herb 27.Large Barrel Bomb = Large Barrel + Gunpowder(25) 28.Sonic Bomb = Gunpowder(25)+ Screamer 29.Net = Spiderweb + Ivy 30.Pitfall Trap = Net(29)+ Trap Tool 31.Tuna Bait = Worm + Yambug 32.Arrowana Bait = Cricket + Bughopper 33.Goldenfish Bait = Firefly + Snakebee Larva 34.Antiseptic Stone = Bitterbug + Earth Crystal 35.Lifecrystals = Godbug + Wyvern Fang 36.Lifepowder = Lifecrystals(35)+ Wyvern Claw 37.Health Flute = Lifepowder(36)+ Flute 38.Antidote flute = Antiseptic stone(34)+ Flute 39.Demon Flute = Mega Demondrug(13)+ Med Monster Bone 40.Armour Flute = Mega Armourskin(15) + Med Monster Bone 41.Normal S Lv2 = Huskberry + Needleberry 42.Normal S Lv3 = Huskberry + Rumblefish 43.Pierce S Lv1 = Huskberry + Velociprey Fang 44.Pierce S Lv2 = Huskberry + Pin Tuna 45.Pierce S Lv3 = Sm Bone Husk + Pin Tuna 46.Pellet S Lv1 = Huskberry + Scatternut 47.Pellet S Lv2 = Huskberry + Wyvern Fang 48.Pellet S Lv3 = Sm Bone Husk + Wyvern Fang 49.Crag S Lv1 = Huskberry + Burst Arrowana 50.Crag S Lv2 = Sm Bone Husk + Burst Arrowana 51.Crag S Lv3 = Lg Bone Husk + Bomb Arrowana 52.Clust S Lv1 = Huskberry + Bomberry 53.Clust S Lv2 = Sm Bone Husk + Wyvern Claw 54.Clust S Lv3 = Lg Bone Husk + Scatterfish 55.Disk S = Huskberry + Disk Stone 56.Recover S Lv1 = Huskberry + Herb 57.Recover S Lv2 = Huskberry + Potion(1) 58.Poison S Lv1 = Huskberry + Toadstool 59.Poison S Lv2 = Sm Bone Husk + Ioprey Fang 60.Stun S Lv1 = Huskberry + Stunshroom 61.Stun S Lv2 = Sm Bone Husk + Genprey Fang 62.Sleep S Lv1 = Huskberry + Sleep Herb 63.Sleep S Lv2 = Sm Bone Husk + Sleepyfish 64.Paint S = Huskberry + Paintberry 65.Antidote S = Huskberry + Antidote Herb 66.Demon S= Huskberry + Power Seed 67.Armour S = Huskberry + Armour Seed 68.Dragon S = Lg Bone Husk + Dragon Seed 69.Dung S = Huskberry + Dung Now dont ask for Items combinations anymore they all are here... once i get MHF I'll add the new ones if theres some
Topic by jellybean10122 10 years ago
Hey there folks. I got a nice old cooking pot from a friend with a diameter and a height of about 30cm (picture related). Well, now what to do with it? I could use it as a vase for flowers or herbs (how originally :D ), or I could drill a hole in it and use it as a lamp. But what else could I do with it? I'm asking for some ideas..
Topic by fragee 9 years ago | last reply 9 years ago
This article helps artsy people parents and alike tap into the power of mother nature's plants to create vivid pigments for art and craft projects. If you want to steer clear of chemicals, then what better way to do so then by distilling plants, fruits, vegetables and herbs? It's actually easier than you think!
Topic by sfinfgeld 9 years ago
What are some good plants to grow in a dorm room? I am limiting the container sizes to about 1.5 gallons (About 6.825 liters). Preferably something that would bear fruits or something. No herbs because I can't do any cooking anyway. East facing window. I've though of -Cherry tomatoes (A bit too big) -Strawberries -Black Pepper?
Topic by crestind 11 years ago | last reply 8 years ago
I am an artisan. I make Fresh mozzarella cheese. Rennet is not available in Pakistan. Either tell me a source who can supply in Islamabad or any herb which replaces rennet. Someone was suggesting bark from fig tree. We have fig trees. How to go about it? My requirement is about a kilo in one year. Shah Nawaz Khan Mobile: 0092 300 5333 877
Question by skhan30 7 years ago | last reply 6 years ago
Hi from Honduras! Our currency is way down and it's very hard for us to import even simple small machines. I am a women with physical disability and have started my own homemade soapmaking shop. It is very hard for me to be hand mixing, grinding and melting ingredients such as herbs and soap noodles and/soap bases. These simple acts does put a toll on my hands and arms. Can anyone aid me? I appreciate your comments. Gilda
Topic by amparosinlimites 11 years ago
I've been looking into setting up some greywater systems in my house to save money and water, my problem is that I also plan to make my own laundry soap using a combination of Fels Naptha soap, washing soda, and borax. what would I need to do to this water to be able to use it on plants? My yard is slowly becoming entirely garden that is usable for food, herbs, or other usable plants and I don't want to poison my foods or animal foods. Anyone that can help direct me to information on this would be greatly appreciated.
Topic by Marcaine Art 6 years ago | last reply 6 years ago
Hello, I was thinking about ripping out all the rotted wood in my backyard garden and replacing it with basically a waist high garden area to grow herbs and I stumbled upon papercrete one day. I've never used papercrete let alone concrete in general. I was just wondering if I could get some general help on where to start. I'd like to make this out of papercrete block and papercrete mortar if all possible but I don't know what amount of newspaper, water, and portland concrete I need... or even how to make molds. -Jimmy
Topic by rexdino5 5 years ago | last reply 5 years ago
I'd like to build a grow tent for a space with a 2' x 2' footprint and have it be anywhere from 4'-6' tall. I'm hoping to get some good suggestions on frame design, how to include a spill reservoir and how to attach the siding (which will by mylar or some other plastic. My ideal grow tent would be like the one in the photo, but with the footprint I need (2' x 2'). I cannot find a tent with such.
Question by NWindo 8 years ago | last reply 7 years ago
I have a small indoor seed starter/green house and it is standing in the warm part of the house (65-70 degrees). I would like to grow some herbs (rosemary, basil, majoram, thyme, oregano and start some lavenders for planting out later). I know it is difficult to start rosemary from seeds but the others should be fine. Which lights are the best ? Can I use an old Christmas light (white light not the one with many colors) How many hours of light is sufficient? Thank you
Question by SzilviaP 7 years ago | last reply 7 years ago
On Monday, Instructables headed to the Berkeley Bowl to pick up some ingredients for an early, very early, Thanksgiving feast for all of our Thanksgiving Instructables. We needed eggs, herbs, fish, fruit, and so much more and we all ran off to get what we needed for our own recipes.While browsing the aisles, we came across two Yip Yips! We mostly kept our distance, but we did observe that they liked eggs, were polite in asking for directions, and didn't eat anyone while waiting in line to pay for food. One of them did sound a little like Rachel, but with only a series of "yips" and "nopes" coming out it was hard to be sure.
Topic by fungus amungus 10 years ago | last reply 10 years ago
Last summer, I rescued some plants from a friend's window box that were looking dangerously wilty. The basil and parsley died, but the lemon balm took root like a weed and now covers a two foot square patch of my garden to about knee height. It's going to have to be cut back before it takes over the rest of the garden like tiberium, so does anyone have suggestions for what I can do with a bushel of citrus-y herb? I hear the essential oil is used in aromatherapy and has antibacterial and insect repellent properties- should I make like Kiteman and distil some oil?
Topic by PKM 7 years ago | last reply 7 years ago
hi i am curios what you peeps think what is better to make for soldering a fume extractor carbon based or a ventilation system because i am getting kinda sick of always blowing away the smoke from soldering thou i am used to smoke since i smoke myself (and yes i also smoke the herbs) <- to remove possible coming jokes -_- but i have a hard time choosing what to build so i let you guys help me choose hehe ^^ also i live in the netherlands in-case of resources to make it (for carbon filters) because i do not know the dutch and eu laws about such things i look forward to your replies ^^ greets angellicktrooper aka naku
Topic by angellicktrooper 7 years ago | last reply 7 years ago
I live in Maryland in a truly urban environment, but I would love to have some help setting up my first food container garden. I don't really want to make raised beds because I'm afraid the neighborhood cats and rats will ruin it. I really would love to grow my own culinary herbs, some peppers,onions or garlic, asian veggies maybe some tomatoes and such. Could anyone give me all the details? Is that even possible without raised beds?I have both a front and back porch and I would love it to be organic if possible . I'm a first time gardener but I've been wanting to do this for years and I really need to get it started soon.
Question by wisdomgoddess 9 years ago | last reply 9 years ago
I've seen instructions all over the internet (both here and other places) for nearly every type of candy except pressed powder candy. I've been experimenting myself with it, but the process is rather tedious, and I'd really like the help of someone who's done it before. I'm basically trying to come up with a good way to make caffeinated candy, and I think that pressed powder is the best way to go. so far, I'm making tablets using sorbitol, sucralose, caffeine and kool-aid, and I'm pressing the tablets using a cheap press (actually intended for "herbs") in a vice. however, my tablets are still flaky, and they dissolve almost immediately in the mouth; I think I need more pressure, and I think I'll only get that through a real machine. however, nobody seems to be making a cheap human-powered press that I'm aware of. If anybody's done this before, or attempted it, I'm just trying to get some advice on the best ways to go about this experiment.
Question by codongolev 7 years ago | last reply 7 years ago
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Topic by fungus amungus 9 years ago
Hey there Makers and Instructors! It's me, Maxwell and I have an idea to help feed people collaboratively, and I would like some advice on how to establish a collaborative barter network of people who want to or do grow food(mostly vegetables,herbs, and fruit,or even canned varieties for those who preserve) I call it Grow Our Own, or Let's Live! Participants would barter fruits, vegetables, herbs, seeds, plants, etc, and a climate of information,instruction,and encouragement. This might take place at either gatherings on weekends in specific places, personal meetings, or through a distribution system I haven't figured out yet.(advice?) There would be a system to enhance diversity, as well,so you wouldn't just end up with an enormous beefsteak tomato glut,( kind of a grow what you want, but please if there's space a little of this?) Ideally, this would increase nutrition, oxygen, biodiversity, provide useful growing information to a hungry somewhat ignorant populace , promote responsible water and waste use ,and bypass at least some economic cycle problems. I want to establish a network of smaller more local groups to also encourage people to propagate fruit, herbs, and vegetables,(especially heirloom varieties) and to instruct and engender a system of distribution and instruction. I definitely think composting is a strong part of this. I also think that trying to find unused spaces and getting permission to grow on them might help grow abundance, as long as vandalism can be avoided.Admittedly over my head. I would also like to encourage this for partial-subsistence growing in urban areas. I feel each apartment building roof, balcony and courtyard that can hold even transient plant life should be split between solar power, raingathering, and semisubsistance food growing. If this is done collaboratively, it will begin to snowball and will become more common.This would effectively improve life for some poorer people with less nutritional access due to economic factors. (If the fast food industry served actually nutritious food at it's locations at the prices it has gummed up America's vascular systems and organs, it would be one of the most effective nutritive food distribution systems in the world, instead of the casually despotic mutilator of bodies it is.(bovine AND primate) That may have sounded harsh, and I apologize if your love of a Double Supersize Mc Twinky Burger supersedes your desire to survive, that's your choice and I respect it, I was making an example, not inviting the hate. Houses with arable land now foolishly wasting water on lawns should be growing food. This not only could increase air quality and continue to localize moisture, but could reduce economic burden on many families, and therefore incrementally reduce municipal strain. This also can help mitigate graywater and reduce system load and waste. We have gotten too used to the system of aloof receivership in our modern societies. We must relearn to grow our own food, make our own things, understand the processes that keep us alive on Earth. I know you understand. Linear systems are unrealistic in a universe of cycles, let alone a world of cycles. We can live better by working together, because that's how the planet works. Sympathetic and Symbiotic processes naturally facilitate unity and if we work with what of the Earth we haven't paved over, or create more space to grow food in, we may counteract some of the damage we have done and stop so much waste. We may even teach people to eat more nutritiously, I'll bet. We must reteach ourselves to seek knowledge and wisdom rather than solace and escape, teach our children the ways of responsible stewardship of sustenance and comfort. I am going to put together what I can of the idea into a simple website soon. I want to reach people with that message, though I don't know if I am much of a frontman.So let's do it together. If we work together we can help each other survive better. Isn't that what's really important? Thank you for any advice, oh yes, and please don't assume I am Omniscient Superfarmer, I'm trying to learn too, any useful information will be appreciated! Let's Live! Cheers and Hope, have a great day! Maxwell (btw,I've already sent this, somewhat paraphrased in email form to: The Buckminster Fuller Institute.org, Pathtofreedom.org, The We Campaign, The Theodor Payne Foundation and many others, but any suggestions? You also may send it to whoever you think may help.) I admit I'm excited!
Topic by Subconscionaut 10 years ago | last reply 10 years ago
I made up this recipe one day and it became an instant hit with my family and my cheese-a-holic boyfreind! Its super easy but really impressive, great for dinner parties! Definitely not for those on a diet..... :) Serves 6 Rachelles Super Fantastic White Wine Poached Salmon W/Havarti Dill Cream Sauce over Herbed Rice! Sauce: 1 Lb. Harvarti w/Dill (usually sold at Safeway in the specialty cheese case in small ~half lb. blocks) 2 Pints Heavy Cream Salt&Pepper; to taste Fish: 6 Skin on Salmon filets 1 Shallot 1 clove garlic 1 Tbs olive oil 1 bottle white wine (I use Chateau St. Michelle Geswurtzraminer) Salt&Pepper; to taste Rice: 6 serving of your favorite rice (white brown, wild, minute, doesnt matter, use what you like) 1 tsp basil 1 pinch rosemary 1 pinch rubbed sage 1 tbs butter In a large shallow sauce pan, sweat the shallot and garlic on low heat in the olive oil until the shallot is soft. Salt and pepper to taste. Spread the shallots and garlic evenly across the bottom of the pan and place your fillets on top, skin side down, dont stack them! Pour the wine over the top until its covers about 3/4 of the way up the fish, cover and turn heat up a notch, medium low heat. Now just leave it alone! dont peak, dont poke, dont move your fillets around, just let them sit and cook! Depending on your stove, you may need to bump the heat up to a solid medium heat, you want it simmering, not boiling. Cook until tender 20-30 min. Now start your cream heating. Put it in a large round bottomed sauce pan and place over medium heat, stir occasionally to prevent the bottom burning. Now start your rice so that by the time your sauce is done, your rice is too, so you can plate up immedietly and you wont have to worry about your sauce setting. Just cook your rice the same as always, only add the sage, rosemary, basil, and butter to the water so that the flavors cook into the rice While your cream is heating shred your havarti. I like to use the cheese grater attachment in my food processor because its super fast and you need top be able to watch your cream too! As soon as your cream is hot (NOT BOILING, JUST HOT) start slowly whisking in your cheese. Whisk constantly while adding about a half cup at a time, keep your heat on medium low while doing this or your sauce will break. It will take a little while to get your sauce smooth, so keep your heat low and just keep whisking until its nice and smooth. Salt and pepper to taste. Plating: Mound your herb rice in the center of your plate, spoon a little bit of the cooking liqiud from the fish over the rice then place your fillet on top. Drizzle a good dose of Your havarti dill sauce over the top and DIG IN!
Topic by mistresscroft69 9 years ago | last reply 9 years ago
Here's a challenge to get to know your plants better. I'd love to hear about a plant that absolutely everyone should know about. Please write a little piece on the plant (facts, how you got it, what makes it so cool, whatever), and please include a picture. It doesn't have to be the most exotic plant that you own because what's exotic to you might be mundane for someone else and vice versa. Of course, you're more than welcome to write about something exotic, but it's not required. Just show-and-tell a plant that you love and think everyone should love... well, a plant that every plant nerd should love at the very least. So let me tell you about Lenophyllum texanum: Lenophyllum texanum (aka Texas Sedum, Coastal Stonecrop, Sedum texanum, or Villadia texana) is a Texas native that I purchased last year at the Lady Bird Johnson Wildflower Center spring sale. This is a succulent with an herb-like habit. It's SUPPOSED to bloom in the summer, but mine bloomed all winter. It's also supposed to be 8" tall and 4" wide, but mine's the opposite and sprawls a bit like a lazy mint. I can chalk that up to it receiving more shade than what it would probably enjoy. There are only 7 species within the genus (Family: Crassulacaea), and this is the only species that appears on Dave's Garden. The genus was named in 1904 by J. N. Rose, and its status as a genus separate from Sedum or Villadia is a matter of discussion. Again, it seems to be another plant, much like the Leuchtenbergia principis, that's difficult to place within a taxonomy.
Topic by AngryRedhead 9 years ago | last reply 8 years ago
I am new to posting in the forums, and actually am not even sure if this is being posted in the right area. My name is Ryan, and I need some help. I have been growing spices/herbs for my own recipes for a couple years, and have always used artificial lights. I use a whole wack of those spiral florescent lights (The 23watt ones to replace a 100watt light bulb), and it works alright. I now want to create a panel of LED's so that I can increase my lumen count, and therefore increase the rate of growth. I need help with how to use resistors to get the power to what a 50 LED panel would need. LED: wattage: 1 watt Forward Voltage : 2.1V~2.3V Forward Current: 300mA. ATX Power Supply: Wattage: 250 Normal 120 volt Canadian power I want to make a panel that has 50 1watt LED's in it, power it from a modified 250watt ATX power supply, and if possible, power more than one from a single PSU (Power Supply Unit) (Something like a quick connector setup, have all resistors panel side, and have cords running to the PSU where it uses quick connectors) I want to use the PSU because I have three at my disposal. I was thinking that it would only need 50 watts or something, and I could wire it in series, however I don't know what resistors to use, or where to use them, to make the power work for the LED's. I can wire thing together, solder, and have a basic understanding of circuitry (Like power flows this direction, and this will do that...... don't know numbers)
Topic by MaXoR 9 years ago | last reply 7 years ago