Cheese Queen

Self rising flour already has baking powder in it. by adding additional baking soda/cream of tartar you are simply adding some additional rising agent.More rise and stronger soda taste is the conclusion.

I love the concept, but these "drops" seem to hold an awful lot of oil to just pop in your mouth.Or are they smaller than they appear?

The reason your recipe called for 45 minutes is because it takes TIME to denature the milk proteins, which is part of what allow the proteins to bind to one another and make a strong curd.You can, if you wish, bring your milk up to 180° quickly, but you'll want to maintain that temperature for at least 5 minutes and preferably 15 minutes, so the microwave won't work well for this process.Even if you don't or can't denature the proteins, your milk will still make yogurt, but it will have a looser structure and will "stir out" more easily. Since you want to make Greek (strained) yogurt, perhaps this won't matter to youIf you care about the science, yogurt is technically an "acid set" cheese, which means it depends strictly upon low pH to cleave the protein bonds ...

The reason your recipe called for 45 minutes is because it takes TIME to denature the milk proteins, which is part of what allow the proteins to bind to one another and make a strong curd.You can, if you wish, bring your milk up to 180° quickly, but you'll want to maintain that temperature for at least 5 minutes and preferably 15 minutes, so the microwave won't work well for this process.Even if you don't or can't denature the proteins, your milk will still make yogurt, but it will have a looser structure and will "stir out" more easily. Since you want to make Greek (strained) yogurt, perhaps this won't matter to youIf you care about the science, yogurt is technically an "acid set" cheese, which means it depends strictly upon low pH to cleave the protein bonds in the casein rather than a rennet which is used for hard or storage cheeses.I have made cheese and fermented milk products professionally for many years. Making it at home can be challenging!

Great tip! I presume you are using an ink jet printer; have you tried this with a laser printer?

Using only cream will give you a mixture that has a greasy mouth feel.

This little shower shut-off is a time-tested way to save water that RVers in the USA use when "boondocking" (i.e. camping without water or services).Turn on the water to get wet, shut-off, soap up, turn water on to rinse. Its different, but you get just as clean. Catch the "warming-up" water from shower or sink in a pitcher and use it to flush the toilet. You can also catch the water you use to wash veggies or drain from pasta to flush with; just a matter of changing your habits.

Rather than running that water down the drain while you wait for it to warm up, catch it in a bucket or basin; use it to flush the toilet by pouring it in the toilet bowl.

I've never seen this technique before, ins spite of living in Amish country for many years; I love it!Well written 'ible as well; your directions are clear and easy to follow.

Wrong. Mineral spirits in the USA is a petroleum product similar to naptha and is used as a substitute for turpentine, it is NOT an alcohol.

This is a low-and-slow ROAST, with a sear at the end for looks and flavor. You can roast any meat, any cut this way; the low temperature and long cooking time ensures that the meat cooks evenly throughout, so no more cooked-through on the outside/rare on the inside as with a hot oven or pan. Even with a degree of doneness beyond what you'd normally prefer, your steak or roast will still come out juicy and tender.

Just a minute or two; the sear is for looks, not cooking.

Is your cooking implement actual stone? Your stove-top bakestone looks like what we would call a cast iron griddle in the US; an antique griddle might be made of soapstone (very hard to find). A baking stone (actual stone of some other sort) would be used exclusively in the oven.

Ladles come in different sizes, so "half a ladle" isn't very precise. What volume of batter do you actually use for each layer?

The air is coming OUT of the compressor under pressure. No, there is no chance sand will be able to fight its way back up the hose.

Dry ice is made with botttled carbon dioxide gas. Search on youtube for videos on how to make dry ice. Its not cheap..

Wow! This sounds fabulous; a rye bread with horseradish overtones in the crust.Definitely making this!

"Young" coconut meat? If one lives outside the region where coconut grows and the only thing available is mature coconuts or something in a can, what would you use to substitute?

This is so far above my skillset that I can barely see the underside of your project, but what an fabulous idea and a wonderful 'ible.I'm just floored by idea of capturing sounds and having them play while you browse your memories...

For a flaky crust, it helps to put your flour in the freezer overnight or for several hours when making a really short dough. I also freeze my butter, and coarsely grate it into the dry ingredients; keep tossing the shreds around in the flour to coat them as you grate them into the bowl. It will all keep nice and cold, but not be frozen by the time the dough is ready to rest.

How do you rotate the bottom camera into shooting position? Extra long neckstrap?

For those who might be thinking of selling handmade online, Etsy has a tremendous help section devoted to new (and old) sellers.Everything you might need to know to sell on Etsy is available there for the price of a little reading.

This isn't a bioplastic at all; its a hardened food product that you can use to scrape up other food with. Plasticizing is a chemical concept, not a culinary one.If most of the spoons in your house are all made of disposable plastic, then cease acquiring them and spend a quarter on a virtually indestructible metal spoon that you can re-use indefinitely. No one is forcing you to buy plastic spoons.

Clever! I'm going to try this.

Be advised that the brown sugar you make at home with molasses will tend to taste stronger and more "molasses-y" than the stuff you buy in the store. Use a mild-flavored molasses and pour with a light hand.I use my Kitchenaid mixer to blend it.

yeah, like THAT doesn't look weird.

The theory is they will eat the cornmeal and it will expand inside them when they drink.Trouble is, not all ants will eat cornmeal in the first place; some eat protein, some eat sweets, some eat leaves.Better to get a little boric acid at the pharmacy and mix it with whatever you observe the ants eating.

Yes, they were totally rusted together and impossible to move. Worked freely once out of the electrolyte solution.

If you are looking for a penetrating-type oil, brake fluid works better than almost anything at loosening stuck bolts.

Yes, we know :) TY

Same to you!

Did you buy or build the chaser box?

I'm curious as to why you didn't just ModPodge the fabric to the acrylic sheet, rather than drying and later gluing?It what its for, after all.

As just a lubricant, its okay, but be warned that petroleum jelly will break down rubber. Condoms and petroleum jelly don't mix, in other words.

"For all intents and purposes, it's deleterious effects are by solvent action and that is not a chemical reaction, it's a physical action."Dude, you need to repeat Chem 101; of COURSE its a chemical reaction when one material is dissolved by another. It is the chemical structures of the different substances that determine whether or not one is solvent.Physical action would be emulsifying petroleum jelly with Dawn dish liquid and stirring it into water; no change actually occurs to the PG, its just in small enough globules to float in the water now.

Very cool light; however, you neglected to ground it.

Americans certainly do eat canned baked beans, but generally not for breakfast and not in sandwiches.But can someone explain "HP sauce"? And I thought breakfast tomatoes were fried right along with that slice.

If using the smaller tubes of biscuit dough, you can just poke a hole in the middle with your finger and drop them in the oil; they make a lovely little mini doughnut. Biscuit dough donuts do NOT store well; so eat 'em while they're fresh.

A classic Dutch baby topping is a squeeze or 3 of lemon juice and a generous powdered sugar; if you've stuck to maple syrup heretofore, try it! Surprising and delicious!

These are a version of an Adkin's Diet "roll" recipe from years ago. IIRC, we just dropped spoonfuls of the fluff on a cookie sheet to bake.

We were just talking about the pretzels we used to get in the beer halls! Definitely will give these a try.HOWEVER!Please edit your 'ible so that it states you add the lye to the water, instead of vice versa. This is basic chemical-handling safety; doing it your way can result in spurts of boiling lye water smacking you in face. Trust me on this. :)Also, any vinegar will work to neutralize the sodium hydroxide if you spill it.

Your directions are not too clear; you made up the "tiles" using contact plastic? What is that?And did you flip the tiles over so the pennies were adhered with an adhesive on the floor? Or did you glue the contact plastic side to the floor?It looks gorgeous; I'd just need it to be waterproof and durable.

Sounds wonderful! I'm off to Chick-Fil-A for the real thing; thanks for reminding me!

For another beautiful authentic finish over fumed oak, try garnet shellac or seedlac, the less refined and more deeply colored progenitors of the big box store stuff. Dissolve in denatured (not isopropyl) alcohol (1 to 3 pounds per gallon, making a 1# cut, 2# cut, etc) and pour through some cheesecloth when fully dissolved to catch any bug parts. I usually apply with a lintless rag pad.

I think you mean a *drizzle* of olive oil, not a dazzle.

As far as making the unit hard to disarm; I suspect the easiest and most natural way to disarm a shrieking alarm is simply by stomping on it.

Nothing is easier or yummier than applesauce.A few remarks, however. Nicked rims and food adhering to the rims of the jar is the chief reason for a failed seal during canning; make sure you check your jars every time you use them and wipe the rims carefully after filling. When you put on the lid, tighten the rings just finger tight, especially if your rings are also warm.Make sure the water in your water bath canner covers your jars by at least an inch. Boiling 15 minutes for pints and 20 minutes for quarts is sufficient; 45 minutes is excessive and doesn't accomplish anything more than a 20 minute processing time does.Also, as soon as your lid have sealed, you can remove the rings. If you leave them on for long term storage, not only does it use up rings you could be reusing and ...

Nothing is easier or yummier than applesauce.A few remarks, however. Nicked rims and food adhering to the rims of the jar is the chief reason for a failed seal during canning; make sure you check your jars every time you use them and wipe the rims carefully after filling. When you put on the lid, tighten the rings just finger tight, especially if your rings are also warm.Make sure the water in your water bath canner covers your jars by at least an inch. Boiling 15 minutes for pints and 20 minutes for quarts is sufficient; 45 minutes is excessive and doesn't accomplish anything more than a 20 minute processing time does.Also, as soon as your lid have sealed, you can remove the rings. If you leave them on for long term storage, not only does it use up rings you could be reusing and removing on other batches, but the rings can rust in place during storage and make removal much harder when you open your applesauce next winter or spring.

Several comments; the "buttermilk" you will get from churning sweet cream is essentially just sweet skim milk. Don't use it in a recipe where real buttermilk is called for.Butter used to be made (and still is in Europe) from slightly soured or ripened raw cream which produces a richer flavored (not sour) butter. The buttermilk from ripened butter was a thin, tangy buttermilk, which is why its used in recipes. Not the same as the thick, cultured buttermilk available in stores either.Make very sure that you remove all the rinse water and buttermilk from your home made butter; if you leave it, it will spoil and give your butter a cheesy, unpleasant flavor. Butter churns the quickest at around 60 degrees F.The percentage of butterfat in your cream determines the yield of but...

Several comments; the "buttermilk" you will get from churning sweet cream is essentially just sweet skim milk. Don't use it in a recipe where real buttermilk is called for.Butter used to be made (and still is in Europe) from slightly soured or ripened raw cream which produces a richer flavored (not sour) butter. The buttermilk from ripened butter was a thin, tangy buttermilk, which is why its used in recipes. Not the same as the thick, cultured buttermilk available in stores either.Make very sure that you remove all the rinse water and buttermilk from your home made butter; if you leave it, it will spoil and give your butter a cheesy, unpleasant flavor. Butter churns the quickest at around 60 degrees F.The percentage of butterfat in your cream determines the yield of butter. Regular whipping cream is usually 30% butterfat, heavy cream is usually 36% (check the label)Therefore, from a pint of heavy cream you should be able to churn about 4 ounces

No beeches or birches in this part of the US; are there other tree fungi that will work?

Glitter glam! What a fun idea!

Note when working with 2 stranded lamp wire; one side of the wire will have smooth insulation, the other side is ridged.Convention is that the smooth side corresponds to black (hot) wire, the ridged side to white (neutral).

Ask for beef or veal shank. Found in many supermarket meat cases- not necessarily a butcher cut.

Note that the best thing about the battery/steel wool combo is that it will still ignite when wet.

Its gorgeous... like something out of a Cold War spy movie set.

Stunning!I think you did exactly right by making the moon "brighter" than the lake reflection layer; this is how it would be in reality, with the reflection softer.

One question; is there some reason you printed the images on printer paper and then traced them onto the cardstock, instead of printing directly onto the cardstock?

So, now you have a "spade" made out of thin, weak plastic... what can one actually do with it?Or is this one of those non-utilitarian feel-good recycling type projects?

What, exactly is a star picket? Is it a kind of fence post?

FYI, it is the canning process itself which makes canned tomato sauce shelf-stable and safe, not "preservatives". There are no preservatives in commercial canned sauces; just read the freakin' label, dude.And the process you describe isn't even canning; its NOT safe for anything other than jams or jellies (in which the large amounts of sugar act as the preservative and prevent bacterial growth) or pickles which rely on high acid levels. Even fruits packed in syrup won't successfully can in the manner you describe.Tomatoes are marginal in terms of acid level; the FDA actually recommends pressure canning them rather than water-bath canning because of the .danger of botulism poisoning in low acid foods.My point is this; while you and granny have avoided problems thus far, t...

FYI, it is the canning process itself which makes canned tomato sauce shelf-stable and safe, not "preservatives". There are no preservatives in commercial canned sauces; just read the freakin' label, dude.And the process you describe isn't even canning; its NOT safe for anything other than jams or jellies (in which the large amounts of sugar act as the preservative and prevent bacterial growth) or pickles which rely on high acid levels. Even fruits packed in syrup won't successfully can in the manner you describe.Tomatoes are marginal in terms of acid level; the FDA actually recommends pressure canning them rather than water-bath canning because of the .danger of botulism poisoning in low acid foods.My point is this; while you and granny have avoided problems thus far, this is an unsafe method of food preservation and Instructables is remiss in allowing you to publish it.People reading this assume you know what you're doing. You don't. Please remove this.

Assuming you've canned your food properly in the first place and its been stored in a cool, dry, dark place, taste and eating quality MAY be reduced after one year of storage ( I personally disagree; in my experience most foods are still fine after several years) , but *safety* is not compromised for as long as the lid and seal remains good.

Why "more pleasant"? Potable water hoses are virtually identical to regular garden hoses, but they are merely less likely to leach VOCs into the water inside if left in the sun. There will be no discernible difference between water running through a PW hose and a regular cheap garden hose as in this shower application; its a non issue.

1007 internet points for the Idiocracy reference.

The smoke flavor is absorbed in the first hour or two of smoking. Wrapping the ribs in foil after this period is a well-tested and researched way to keep the ribs moist and juicy. Continuous exposure to your heat and smoke will result in drier, chewier ribs, which might well be your preference.And yes, some folks do finish off their ribs in the oven.

*smacks self in the middle of forehead*Awesome. Exactly what I've been needing forever.

I would like to point out that in our state, as well, I'm sure, in many others, in order to transport a mobile home on a public road the hauler must be licensed, bonded and insured. Just in case an old mobile home falls apart in the middle of the haul- as has happened- somebody pays.

Did the mods of Instructables not read this 'ible? Did they not notice that the image, the title, the text (shoelace? really?) and the method don't match (and I'm pretty sure the writer never did this in actuality unless the window was down- can't force a string through the seals on a car door).Thumbs down.

So only things that last a decade are worth doing? Clearly you don't make your bed or take showers, either.

What a silly comment.