I made candied citrus peel truned ot good but have a about a pint of syurp left [ with 500g of sugar and water] what can i use the syrup for apart from a fruit salad. please help.
Topic by neetcooks 8 years ago | last reply 8 years ago
I made some blackberry simple syrup the other day, and realized that it has started to ferment. I was baking bread around the same time, and it smells like bread yeast, so I imagine that's the culprit. It's currently in empty glass Izze bottle with a plastic bar stopper in my pantry, and is happily bubbling away. My questions are: How do I keep it fermenting? (does it need to be in dark/light, what are good temps, should I put a different stopper on it, how can you tell when it's done?) Has anyone fermented with bread yeast, and how does that turn out? Has anyone fermented syrup before? Does it make mead, or does it turn out more like liqueur? Thanks for the interest, and hopefully this will turn into an instructable later!
Topic by luckbug 7 years ago | last reply 7 years ago
I have been trying to eliminate the heavily processed foods in my fridge, but one thing I keep buying is Hershey's chocolate syrup, full of high fructose corn syrup. I'm looking for an easy chocolate syrup I can mix up and store in the fridge for emergency chocolate milk consumption (i'm preggo, forgive the cravings)
Question by PixyMcCrafty 7 years ago | last reply 7 years ago
Making maple syrup is a great activity for those of us lucky enough in the north, but it's also very energy intensive. A wood fire is not the worst of the energy choices to reduce the sap, but there must be someone out there with the creativity to come up with a DYI solar evaporator. any ideas?
Topic by alanrb 9 years ago | last reply 9 years ago
I have heard that Golden Syrup is a good substitute but since that is flavoured and i was planning on making Hard Chew Candy https://www.instructables.com/id/Classic-Hard-Candy-Chews/ I want the syrup to be flavourless so it does not interfere with the fruit flavour. It needs to be available in Scotland (the UK) The reason i post this question is that on Amazon Karo light corn syrup is £3.95 and the postage is £2.50 which i thought was very expensive.
Question by The Science Guy 7 years ago | last reply 7 years ago
like i said need something that looks like a golden syrup or liquid but won't dry out, mold etc, will last long time. can be made from anything.....
Question by rayorama 9 years ago | last reply 9 years ago
I've been making hard candy with maple flavoring oil but would like a recipe made with real maple syrup. I tried making the hard candy and adding maple syrup instead of flavoring.. but it was very sticky and sticking to everyones teeth. Not sure if I did something wrong? I'm looking for hard candy recipe.. not the maple candy. Thanks!
Question by sherriperry 9 years ago | last reply 9 years ago
So here is my theory. If you did all the math, (which I did), and made a syrup of the exact viscosity. Would that syrup flow like water underwater just like water flows in air. Here is a diagram with all the math there for you. I created a simple ratio... the number at the bottom right is my perfect syrup viscosity.
Topic by vroom...vroom... 7 years ago | last reply 7 years ago
Hello all i have a "Burning Question" i have very little electrical experience and i suppose therein lies my problem, in the past Instructables have helped me out of a lot of binds, so here goes... i wish to make a liquid dispenser with adjustable settings eg: 1 sec; 2 sec; 3 sec up to 12 seconds i suppose now in this i know a potentiometer would enable this function, coupled with a 555 timer and a solenoid .( gravity feed ) now here is the real challenge ( for me at least) the circuitry and connections elude me a lot. would any of you smart people take pity upon a noob and guide me through this project? any and all help very welcome and appreciated Regards Joe pixie
Topic by Joe Pixie 2 years ago | last reply 2 years ago
How do you make brown rice syrup? (cant find instructions/recipe anywhere!)please help! mank thanks Jules?
Question by gogo419 7 years ago | last reply 7 years ago
Hi, I was wondering if anyone could answer this question: Why do all candy recipes have corn syrup? I have tried making hard candies from just sugar and water, and the candies are good and hard the day I make them, but then the second day, they end up all crumbly when you bite in to them. Does that have to do with not adding corn syrup? Thanks for reading this question! ~Seawee
Topic by seawee65 5 years ago | last reply 5 years ago
Do you remember the first time that you ate asparagus (Asparagusic acid) and being amazed at the burning rubber smell that came from your piddle within minutes of eating? Also I get a Sugar Puffs smell from real coffee and red wee from beetroot (betacyanins). Recently I have discovered that a handful of fenugreek will give an awful smell reminiscent of maple syrup gone wrong (3-hydroxy-4,5-dimethylfuran-2(5H)); cumin also. So my question is: has anybody here discovered any other foodstuffs that do the job? This is the level of excitement that I'm living to at the moment. ps I've just read that fenugreek is used to turn sugar syrup into fake maple syrup.
Question by FriendOfHumanity 8 years ago | last reply 1 year ago
Question by triumphman 9 years ago | last reply 9 years ago
I made a super delicious dessert, named soft but stick heart. it's quite easy. Just put sticky rice dough inside of chineses dry date, and boiling in little syrup. Done. For diet reason, I used sucralose instead of sugar.
Topic by quinault 10 years ago | last reply 10 years ago
I am in a place that does not sell Root Beer or the syrup to make it so I want to try to make it on my own. Any suggestions?
Question by rosey gillespie 7 years ago | last reply 7 years ago
I love their chocolate sauce yet I cannot find out what they use. Alot of copycat recipes say hersey's syrup but it does not taste like that to me.
Question by jilldufresne 9 years ago | last reply 9 years ago
How to make 20 Krispie Cakes Ingredients: 145 grams of butter 40 grams of cocoa 115 grams of sugar (white granulated) 200 grams of syrup (golden) 285 grams of rice krispies Method: 1. melt the butter, coacoa, sugar and syrup in a mediam saucepan 2. bring to the boil but soons as it starts boiling remove it from the hob immediatley (turn of gas but leave it on the hob so you can keep on stiring) 3. then squash it into a lightly greased tin (prefrebly a 2cm thick, rectangular one) 4. cool for half an hour and mark 3 lines down from the smallest side and 4 from the longest and then cool for another 30 mins. 5. THEN SERVE YUMM YUMM. PLEASE COMMENT AND MAKE IT POSITIVE OR ILL JUST DELET IT AND REPORT YOU IF YOU WOULD LIKE TO DOWNLOAD THE RECIPIE AND SAVE INK WHEN PRINTING ASK ME TO EMAIL IT U VIA COMMENT JUSTLEAVE NAME AND EMAIL 360XXXKNEX OUT!!!
Topic by 360XXXKNEX 10 years ago | last reply 10 years ago
I have been looking at growing sorghum and processing to make my own syrup.. i need to extract the jiuce and all extractors look like an old clothes wringer.. does any one have any idea how to make a sorghum/ sugar cane mill? i found a hand powered one, but this should be a fairly decent project for a home project
Question by kdallmer 8 years ago | last reply 8 years ago
Well I have tryed this recipe https://www.instructables.com/id/E6GFU1NWXTEVYDYEQA/ and have done everything. Though, i used single cream instead of whipped cream, and i didnt put sugar syrup. I didnt think that these would make a difference (i didnt have these), so, do they? I have put it in the fridge for 15 mins, taken it out, stirred, and put back in x2 and it still isnt thickening. Does anyone know why?
Question by Carostar680 9 years ago | last reply 9 years ago
Cooking in sugar tends to draw the moisture out of the apple and you end up with slim dried out slivers!! I have had the same trouble if I cook carrots or sweet potatoes in the sugar! To prevent the carrots and sweet potatoes, I cook them separately and at the last minute I add the cooked sugar syrup! But am at a loss as how to make the apples in a pie that does not shrivel up!
Question by Ed Fran 7 years ago | last reply 7 years ago
Hey all, i have a ginger beer that i made. first ferment: Ginger, Sugar, water. then i split & filtered into 2 separate containers #1 added 500g honey, 500g sugar, & 1pkt yeast (1080 SG) #2 added 850g Golden Syrup, 500g Sugar & 1pkt yeast. (1095 SG) both are airtight and have new airlocks and tubs have been sterilized. the first one is working fine. the second one however looks like it is "eating" the yeast
Question by furby 8 years ago | last reply 8 years ago
I ran across this today and thought it was worth sharing. I hope I can find ants with transparent stomachs to try this with this summer. It would take a lot of ant wrangling, but getting them lined up as a color wheel would be the coolest thing ever (I'm fighting the urge to just photoshop it.) Short story is that a scientist fed ants different color syrup and you can see it through their abdomens, pretty sweet... http://www.dailymail.co.uk/news/article-2022765/The-ants-multi-coloured-abdomens-exactly-theyve-eating.html
Topic by Tomdf 6 years ago | last reply 5 years ago
I'm making a mixture thats basically sugar and corn syrup, what can I add to the mixture to stop it from being so sweet that it tastes bad? I'm looking for something like a flavor or juice of some kind, and was wondering if lemon juice or something common like that would cancel it out well. As in it works with small amounts compared to large amounts of sugar. And it also has to not affect gelatin. Thanks.
Question by _bradylee 8 years ago | last reply 8 years ago
These are barrels I got when I requested Soda Syrup Barrels, directly from the bottling plant. They still contain a small amount of liquid. The barrels are white and have a label that says CRI-1020787, Corrosive, 8, Phosphoric Acid Solution, UN 1805, along with a bar code. There is no mention of percentage on the label. I assume they are food grade. I need to know if they are safe to use to make a composter. Please let me know, what you know.
Question by jpalke 9 years ago | last reply 9 years ago
I have a vision for a project but am unsure what would be the best means of achieving it. When I was a kid, I had a bug collection. My grandfather found a perfectly preserved wasp in his garage and saved it for me in a plastic syrup bottle lid. Over the decades all my other insect specimens crumbled (I was a kid, so I just had them loose in a school box without proper mounts) but this wasp is STILL intact and perfect inside the syrup cap more than 20 years later! My grandfather was very special to me, and I was toying with the idea of somehow metal plating this wasp to turn it into a pendant. I have no experience with metal working and don't own the stuff to do it, but i'm open to purchasing materials if my goal even seems realistic. It is a fragile exoskeleton, which probably limits what I can do in terms of casting I have wondered about brush coating it with fiberglass resin (to strengthen it) and then painting it with gold leaf, but many of the faux gold leaf paints out there are pretty crappy looking. Fearing I might just end up destroying the wasp, I've also thought maybe I should just get a Ryker mount and hang him with the rest of my legit insect collection, though it is not posed properly and is likely waaaaaay too old to be re-relaxed for posing. If any experienced jewelry makers, gold leaders, or entomologists have thoughts on how to successfully gild this wasp (or why not to), I welcome your ideas! Thanks in advance.
Topic by ashleyjlong 3 years ago | last reply 3 years ago
I am trying to put together an alcohol free cocktail cabinet and so far am unable to find a reasonable gin/whisky/rum/vodka substitute. The whole point of this alcohol free cocktail cabinet is to enable me to host a party that everyone can enjoy - no drinking and driving means fruit juice/syrup based cocktails and that can get a bit boring after a while! So, over to you, my incredibly inventive and brilliant 'Ible friends.... thank you in advance.
Question by DdraigGoch 9 years ago | last reply 5 years ago
My latest Popular Mechanics article is up at 10 DIY Gifts for your Sweetheart this Valentine's Day.Okay, we all know that Valentine's Day is a manufactured holiday designed to sell insipid greeting cards and corn-syrup-sweetened confections that can't find their way to the trash can fast enough. However, there's a certain prisoner's-dilemma aspect that forces you to buy in: If your significant other's friends receive "I love you's" of various forms, and you don't also have one to give, there can be trouble. So, stick with what you know--building cool stuff--and think of Valentine's Day as an opportunity to make something special. From Instructables.com, here are some of my favorite DIY Valentine's Day projects.
Topic by ewilhelm 10 years ago | last reply 10 years ago
Hey all, I was trying to think of a good gift for my mom's birthday, and I had an idea. While in my basement, I found an old Coca-Cola crate from a restaurant her aunt owned and my mom worked at when she was younger. I also always keep the bottles whenever I get a "Mexican Coke" (Glass bottle, cane sugar instead of corn syrup, made and bottled in Mexico), and had the idea to make candles out of the bottles and present them in the crate. I had a few questions though. The first one, and the biggest is whether or not the candle would burn well in the bottle, and would it get enough oxygen? The second is if anyone knew a good place to get a Coke/cola scent and coloring for candles. Any help would be appreciated! Thanks!
Question by nlaluzerne 6 years ago | last reply 6 years ago
Hi my name's Scott I made steam boats with my father for the bath when i was younger(the simple syrup tin with holes, a candle and of course water.) and now since i taken time off from school i need something practical and educational to do. I wish to make a steam powered toy r/c car approx. size of xbox 360. I not going to worry about the r/c just yet. I've seen instructables on making steam powered toys but they were all ready made steam engines, i would much prefer to have satisfaction of being able to say i made most of that with the assistance of the more intelligent of my species here on instructables. thanks
Question by Scotty3000 9 years ago | last reply 9 years ago
Im designing a system that would fill tubing with a syrup and then sealing the tube off into segments. Honey straws are an example. What Ive seen is people individually filling drinking straws and sealing each end. I think filling a long coiled tube and sealing it into segments is more efficient. Sort of sausage style if that makes sense. I know how everything will work except where to get a very long piece of drinking straw. Or if anyone has a recommendation for a tube I can use in place of this I would take the advice. Im not dead set on drinking straw, its just what everyone seems to use. Ive seen vinyl tubes online but those would impart a chemical flavor so I want to stay away from them.
Question by Corvidae 7 years ago | last reply 4 years ago
When I was a kid I remember every year we had a Popcorn Pinata at Grandmas. I'd like to make one for the kids at Church. And maybe start the tradition agian. All I remeber is it was a big hollow popcorn ball that was actually two half somehow glued together and it was pretty tastey too. I tried once before to guess at how to make it. Heres what I used and the probelms with it. Light Corn Syrup and popcorn two metal bowls and wax paper to lift it out with. The probelms were; it didn't hold it's shape taking it out (so it sure wont hold up to a beating). I'm not sure how I would go about making a loop or something stirty enough to hang it from either if it did harden enough. Also, I remember some years it was impossible for us kids to even crack it. (but the Uncles had fun helping) Any thoughts?
Question by MrsMcArt 7 years ago | last reply 7 years ago
Hey all! I live in provincial France, where it is virtually impossible to find Coco Lopez for piña coladas and other uses. I've tried several times to concoct my own, using sugar/corn syrup/other sweetener in combination with coconut milk, creamed coconut, and processed fresh coconut, but I am not getting satisfactory results. I can usually tweak the mixed piña to make it acceptable if it is drunk right away, but now I'm faced with the need to get my hands on some cream of coconut for a coconut cake recipe I'd like to try out. IMPORTANT: I need to know how to make the equivalent of Coco Lopez, which is "cream of coconut" and is not the same as coconut cream or creamed coconut. If anyone knows the secret, please share! Even for people who can buy Coco Lopez whenever they want, it would be fun to have a DIY version of this tasty product using fresh (or at least, not so highly processed) ingredients with no weird additives. Thanks.
Topic by CherryPie 8 years ago | last reply 6 months ago
I recently made my first trial batch of Unicorn Poop, but I ran into a problem! I tried using the Wilton Sparkle Gel as suggested, and it *looks* fantastic... but it *tastes* bad. D: I wasn't sure if it was just me, so I tried it out on my beau, and then a couple of co-workers. The verdict: plain cookies tasted better than the Wilton-covered cookies. Oh no!! That means that my Unicorn Poops will look old and crusty, instead of wet and sparkly! (The horror, amirite?) I'd like to "glaze" them so that they can hold onto all the sparkles and decorations that make them so whimsical (as if rainbow colored poop cookies need the help!!) but I don't want to share cookies that taste sub-par because of the decorations. Does anyone have any suggestions? I'd like to make my own glaze, and ideally it would "harden", or at least dry "unsticky" (not a word) so that transporting them wouldn't be a hassle. Maybe glycerin? Light corn syrup? I'm open to suggestion!
Topic by Sandkitten 7 years ago | last reply 7 years ago
I went out to my woods are got a huge lump of pine resin. I melted it in a steel tin, and fished off the top layer of woodchips with a nail. After that, I made what looks EXACTLY like maple syrup...so I poured it onto a parchment sheet. After it cooled, it looked like amber! I seems to shrink a microscopic bit as it cools, so it practically fell off the parchment sheet as a rock hard lens. At this point, it's an amber colored plastic lens. It's hard as a rock, and chips if you drop it. I put it in warm water...AND IT GETS AS SOFT AS PLASTICINE! It has a fantastic texture...like taffy. It's hard to resist the urge to eat it...it looks like candy! Anyway, I shaped it into all kinds of things and let it cool down (in like a second, it's hard again) When it's cooled, it has a mild tackyness to it. I made a marble out of it and put a tiny bit of lip-balm on it. Not sticky anymore! This material has OBVIOUSLY been discovered before, so does it have a name? Amber gum? tar? -Nepheron
Question by nepheron 9 years ago | last reply 7 years ago
What would make the world a better place...depends how you define world, and your benchmark for what distinguishes better place. This contest suggests things that would improve home, neighborhood, society, and planet. I have an idea that would improve all of the above! Health: Personal back story: Growing up I drank a lot of pop. It was not uncommon to polish of a 12 pack of soda in a day or two, and this would happen regularly. For the last fifteen years I've consumed at least 2-4 liters of cola per week, if you average it out (probably closer to ten). Thats a conservative 2000 litres of cola. At ~120 grams of sugar per Liter, that works out to a whopping 240 KILOGRAMS of sugar. Now, were my parents terrible? I don't think so - the knowledge wasnt out there that us kids were being fed a high sugar highly addictive substance that really messed with our bodies. I can personally account that I had a terrible sleep schedule growing up, and I can directly attribute it to sugar/caffeine. Unlike many friends I know I managed to stay skinny and somewhat 'in shape' through hyperactivity. The artificial insomnia destroyed my school scores - as I spent a lot of time very tired in class, not paying attention - and was even suggested to go on medications to 'fix' how 'weird' I acted. Most all of my child teeth and adult teeth are full of fillings where I had cavities - and I can't have cold food touch my teeth because I have almost no enamel left. Consider now the direct economic cost of this: At an average of a dollar per liter - multiply by the number of 'addicted' heavy user kids out there, and you have yourself a staggering amount. I'm not alone. I know lots of friends with similar stories - some less fortunate with serious health problems like diabetes and bariatric problems. Economy: The high fructose corn syrup industry has halfway destroyed the cane sugar market in many third world countries. Soda machines all over, often in schools, rape the pocketbooks of young persons for a product they don't need. Pretend for a moment you are a drug dealer gang boss. Now imagine you can put a legal salesman in most every school, "free". I don't need to explain the rest of the story. Society: Soft drinks are not 'evil' - they are an enjoyable vice that when taken in reasonable quantity aren't that harmful. Therein lies the problem - they are marketed as the be-all and end-all to be happy, thirst quenched, and popular. Couple this with the fact that they contain high levels of two of the most addictive legal substances out there: Caffeine and glucose. Our nervous systems don't stand a chance. Environment: Frankly you'd be surprised how much carbon dioxide comes from the soda industry - that fizz goes somewhere after you *kssshk* open the can. High fructose corn syrup is bad not just for your body but for the environment. Some areas are very good at recycling, but still others are brutally abysmal at their three R's. Many COUNTRIES in fact don't recycle at all. That's a LOT of plastic and aluminum ending up in the environment, to be there long after we are gone. My proposal: What I want to see is awareness campaigns of the health risks of being a heavy user - in conjunction with warning labels similar to what the tobacco industry has on their products. I want to see their huge profits going into the community (like in this contest - more of it!). Make companies accountable for their products. photo courtesy freefoto.com
Topic by frollard 9 years ago | last reply 9 years ago
Prototype This premiers tonight on the Discovery Chanel. It stars Zoz, a good friend of mine from MIT. Here's what Zoz has to say about the premier:Dear lords of the realm,Please join me in advertisement-laden spirit this Wednesday for a thrilling three hours of television tomfoolery:8pm: Discovery Channel - season premiere of "Time Warp" produced by crop circle nemesis and doctor of weirdness John Tindall and co-hosted by Robots alum and all-around superhero Jeff Lieberman; followed by:9pm: Network Presidential debate - mix red food colouring with corn syrup and smear it on the screen so that all participants look like the blood-soaked zombies they are; wipe it off in time for:10pm: Discovery Channel - season premiere of "Prototype This" co-hosted by yours truly! That's right, the Apocalypse Now of television - the series that wouldn't die, that took longer than most Master's theses to make, is finally going to see the light of day!Representative websites here:http://dsc.discovery.com/tv/prototype-this/prototype-this.htmlhttp://blog.wired.com/geekdad/2008/10/preview-discove.htmlhttp://news.cnet.com/8301-13772_3-10016485-52.htmlTo anyone who got this shameless plug twice - take it as a compliment because I didn't want to miss anyone so this one is going only to important individuals, not lists! But still tell all your friends to watch so we can get good ratings and get picked up for more seasons so I don't have to find a real job!It's been a long and circuitous path from idea to actual show. In one of the first ideas, Squid Labs was going to prototype various ideas in a reality-TV-like show. To see how it's evolved, check out a couple of the casting reels we filmed starring Tim, Christy, Corwin, and me:MITERS Tour with TimSquid Labs tour with Christy, Corwin, and EricI've got Zoz's casting reel too, and I'll share that shortly.
Topic by ewilhelm 10 years ago | last reply 10 years ago
Cookie Base 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix 3 tablespoons vegetable oil 1 tablespoon water 1 egg Filling 1/3 cup light corn syrup 3 tablespoons butter or margarine, softened 3 tablespoons peanut butter 1 tablespoon plus 1 1/2 teaspoons water 1 1/4 teaspoons vanilla Dash salt 3 1/2 cups powdered sugar Caramel Layer 1 bag (14 oz) caramels, unwrapped 2 tablespoons water 1 1/2 cups unsalted dry-roasted peanuts Topping 1 bag (11.5 oz) milk chocolate chips (2 cups) Directions: 1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes. 2. In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer. 3. In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm. 4. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.
Topic by deniserose 6 years ago | last reply 5 years ago
This past weekend, Christy and I went a on wild boar hunt near Red Bluff, CA. We used a local guide called Catch 'Em Outfitters, and had one of the best weekend-vacations in a long time. In the end, we came home with over 100 lbs of wild pig meat. Christy had a blast gutting and field dressing all the animals -- surprising the guides -- and we've spent the past few days processing the meat ourselves making hams, chops, and sausage. There will definitely be a few new wild boar recipes, but probably no how to hunt or how to field dress a pig Instructables, unfortunately. Since most of our friends have read Michael Pollan's The Omnivore's Dilemma and paid special attention to his description of a boar hunt, they have already started begging for meat. So far, I've made wild boar maple sausage, which, despite my feeling that it was a little too one-note with just maple syrup, still received a review of "I was not ready for how good that was going taste."There are more pictures of the hunt on my flickr collection of the weekend, but be aware that they show the full process of converting an animal to meat on the table. What follows below is my Yelp review of the hunting guide, and the experience in general:Catch 'Em Outfitters is a hunting guide service, and because of the extraordinary work of its owner, Jasen Mead, I brought home over 100 pounds of wild pig meat.I chose Catch 'Em because of Jasen's excitement to take a novice hunter out, and his willingness to let me use his rifles. I've hunted birds before, but for my first wild boar hunt, it was important for me to go with someone who was interested in teaching. Additionally, he encouraged my wife to come along as a non-hunter, and she ended up gutting the animals. He offered my choice of spot and stalk hunting -- where one tries to locate hogs with binoculars and local knowledge of where they might be feeding and bedding down -- or fair chase -- using well-trained dogs to find, flush out, and potentially hold down pigs. During my hunt, I had opportunities to fire at large boars using both methods.Catch 'Em offered as many as two morning hunts and one evening hunt for me to get a pig. As a novice, it took me all three times, but Jasen and his assistant, Ron Stone (who is also a fishing guide) never lost enthusiasm, and I'm pretty sure they stayed out longer and worked harder because they were so determined for me to have a successful first hunt. However, they were very clear in their understanding of the law, and had a firm set of ethics around hunting and conservation in general, so I felt comfortable that we were always doing the right thing from a variety of different perspectives. Bear hunting is Jasen's primary guiding business, and apparently his favorite type of hunt, but you'd never know it by the way he threw himself into my pig hunt. It's clear he just loves hunting, and teaching new people.Obviously, much of the preparation for a hunt like this falls on you: taking the hunters safety class, learning to handle firearms safely and accurately, getting all your documents in order (I bought two pig tags, and was glad I did because I used them both), and being prepared to run full-speed through ankle-deep mud in head-high tule marshes. Finding a good hunting guide is definitely chief among those set of preparations, and Catch 'Em totally delivered for me.
Topic by ewilhelm 10 years ago | last reply 8 years ago
At my workplace we basically have a specific cleaner or cleaning product for every task you can think of. From glass over stainless to plastics and desinfectants for lots of different surfaces. After a quick look into my cleaining cabinet at home I started to wonder if I am doing something wrong as I only have a few cleaning things for my use. Asking my friends also showed they have a big bunch of cleaning chemicals, plus the bottle of bleach that everyone down here has. So I though: Your grandma only had a few cleaning products and you learned most of things you need to clean from her. Considering I grew up healthy I guess she must have done something right.... Let's clean up with the cleaning myths, shall we? 1. What cleaning chemicals do you have? For quite a few people the list would start something like this: Dishwashing liquid, window, cleaner, bathroom cleaner, soap scum remover, floor cleaner, oven cleaner, several desinfectants.... If that is true for you too than we might be on to something already. 2. What cleaning chemicals do I really need? This is a good question as everyone is a bit different but I assume a healthy household here. Of course we need certain things to clean our various surfaces properly but it is far less than waht you have been told by the TV commercials.... These days we like to think if there is a special cleaner for something then of course we have to use it to clean properly. Unless you have trades people walking through with their wet dogs several times a day and see dust storms at least twice a week you really only need a few things. So let's get to the basics: 3. Old style cleaning and what you need for it - really the only stuff required to keep all clean and sanitised. a) Methylated spirit b) Clear ammonia - cloudy ammonia works too but be aware that the added soap can be a problem that leaves streakes c) Hydrogen peroxide - pool grade to be cheap in the long run d) Orange oil - citrus oil works great too if you prefer a different smell e) Soap - just basic soap, these stinky, slightly yellow and hard bricks - no fancy smelly soap ;) f) Several cleaning brushes but you should already have those g) Windows cleaning tools - the basic microfibre cloth and squeegee will do h) Several microfibre cloths - bigger ones for floors and walls, smaller for windows and the rest I) Yesterdays newspaper j) Baking soda With those few things we have everything to clean whatever comes up and if bought in bulk comes down to a few cents per bottle compared to a few dollars when you buy all the stuff you don't need. Lets figure out what the stuff does and how to use it: 4. Mixing and what to use it for.... The alcohol is a really good remover for everything greasy and also desinfects the surfaces. A quick spray and wipe on your bench is all that you need to remove oily residue or the mess from the kids. Mixed with a bit of soap and water (about 50-50) also removes sticky stuff like jam or syrup. If we use about 50ml of alcohol, 50ml of clear ammonia and 900ml of water we get one liter of really good window cleaner. The modern way is to use microfibre for the cleaning and a squeegee to get it dry, the old way just uses a cloth and then the window is "polished" with some old newspaper. The black ink reacts with the alcohol and form a mild abrasive while the paper soaks up the moisture, the result is a prefectly clean window in under 3 minutes. Orange oil is not only a powerful degreaser but also lifts old dirt or even glue residue. Used directly it will get rid of the remains from sticky tape, stickers and everything that other cleaners fails to get off - smoth surface and non soaking of course. 50ml of it with 50ml of ammonia and 100ml of alcohol per bucket makes a good florr cleaner and your house smells nice when done. Works best if you can use a microfibre cloth or floor wiper to dry the surface with it. In the kitchen we can find a lot of surfaces that are greasy and we already covered that bit, so lets get to the though stuff. The kitchen sink can become dull looking although it is not scratched. This is due to hard water, food residue, soap and other things. Best is of course to wipe it and dry it after use but who really does this every day? A pot scrubbing pad with some baking soda on it does the trick here. Make the pad nly moist and sprinkle the baking soda on it. Rub over the stainless and if too dry add a few drops of water. Once done rinse off and enjoy the difference. For hard to clean or badly turtured sinks you can try a ball of aluminium foil and coke - use it like a polish. The oven is often our worst nightmare. The cooktop is not far behind. But even here we can have a chance to clean without too much hard work or bad chemicals. Of course the best way is to prevent these spills and boil overs ;) For the cooktop some hot water and baking soda will soften the baked on stuff. Simply remove what you can with the hot water and then sprinkle the surface with baking soda. Cover all with the paper towels and if not wet enough add a bit more hot water so all shets are soaked. Leave ove night and wipe clean the next day. The oven is a bit of a problem once the side and back wall are filthy. If baking soda with a pot scrubber won't do the trick get some of these steel pads with soap in it. The soap in them is special in terms that you only need a little bit of water to remove almost anything with them - and they won't scrath enamelled surfaces. On the bottom we often have badly burnt in things that are next to impossible to fully remove. I suggest to cover the same way as the cooktop but also to add some orange oil. Just make a thick paste of baking soda and orange oil and wrok it into the soiled surface. Cover with wet paper towels and leave over night. Now you don't want to flood your oven, so that means you need to use a sponge or thick cloth that is big enough to wipe off the surfaces you soaked the day before. As the orange oil really is oil it pays off to use some alcohol in the cleaning water to get rid of the oil and grease a bit easier. Don't expect to see a clean and shiny surface after one treatment if the oven was badly misused, you might have to repeat the procedure a few times. If in doubt use the soapy steel pads for last clean and before soaking over night again. Three to four treatments are usually enough to clean even the worst disaster that can happen in an oven unless you baked it in for months... 5. Desinfecting and mouldy spots.... As said, the methylated spirit is basically just pure alcohol and kill almost anything that might harm you. But sometimes that just is not enough. And who really wants to spend an hour or longer to clean some mouldy spots in the shower or try to cover the smell by spraying room freshener? As a lst resort for everything I use Hydrogen Peroxide. The supermarket grade is only 3% and usually badly overpriced, so I suggest to get a small canister of pool grade peroxide. Do yourself a favour and ask them to install a tap on it - you don't want to do it yourself unless you already know how bad pool grade peroxide is! For your own safety when handling it I strongly recommend wearing long rubber gloves, nitrile is better but please no latex as it could start to burn when getting in contact with the peroxide. For high grade desinfecting or the removal of mouldy areas I recommend to dilute 1:5, one part of peroxide to 5 parts of water. Only for the mould removal on tiled, plastic, glass or metal surfaces you can use the peroxide pure from the container - but please add face protection when cleaning! Some spray bottles work with peroxide some just start leaking badly, if you want try an old bottle of chlorine based cleaner after really flushing everything out. The peroxide breaks down any organic material it comes into contact with, so not just the mould you want to remove but also your skin or eyes if you allow contact. On the skin you see white areas after contact and they won't go away until all the oxygen in the skin is gone that was left by the peroxide. If you act too late it means you might loose some skin flakes. The sure sign of overlook exposure on your skin is a burning sensation in the area - this only happens when the amount was big enough or your clothes got soaked. On your surfaces to clean you will notice bubbles forming quite quickly - this mean the peroxide is reacting with something, usually organic material. Let it bubble... Once it stops bubbling the surface is either sterile or the peroxide is used up, if it bubbles when adding fresh peroxide onto it then there is still crap left ;) It really helps to brush off the surface after each treatment as a lot of loose material will be flushed out when rinsing off. Once it looks and smells clean again it usually means it is clean :) 6. Special case: Wood... Be it wooden floorboards, furniture or just your chopping board - always try what the manufacturer recommends first! Untreated wood should never be cleaned with anything wet! Sealed wood, like floorboards or things with varnish on it to make it water proof can be cleaned the same way as mentioned above - but I would leave out the ammonia as some wood treatments simply won't tolerate it and might go dull instead of returning nice and shiny - spot testing required if you think you have to use ammonia as well! Orange oil itself makes a great furniture cleaner if the surface is smooth and sealed, but if it is not it means the oil soaks into the wood together with the stuff you want to clean off! It also takes off several paints and types of varnish if you work it hard enough and give it some time, so avoid this and be quick instead of forgetting to finnish the job ;) Always try to wet the surface as little as possible and wipe fully dry as soon as possible! Ok, good start but what is the real benefit? For me the actual benefit is that I know what I am using and exposing myself to. Just reading what is in most cleaning products we find at the supermarket makes me want to clean again after using them, just to remove their residues... I admit it might take some time to get used to mixing and just having a few ingredients for the cleaning but it does work great. Especially if you or your kids are already sensitive to certain chemicals or just of poor health in general you might see the benefit quite quickly. Some people really don't like the smell of ammonia but unless you are sensitive to it there is nothing to worry when using the household grade as we always dilute it down massively anyway. A good way to avoid the worst stink is by mixing it outside with the wind from behind. I won't say that certain commercial products are bad, harmful or not good enough for the job. Some are actually worth to have in some cases but I just say it is better to only have a hand full of chemicals that are not too bad instead of an endless list of things were we don't even know what's inside. For me the best is your surprise when it actually works better than you expected and report your findings here.
Topic by Downunder35m 2 years ago