Me. There are some benefits, and you can sweep it clean. Still dirtier than wood though.
Me. There are some benefits, and you can sweep it clean. Still dirtier than wood though.
I produce a lot of my own and mainly buy things like sugar and salt. When you live a low income/low cost lifestyle you kind of get sticker shock with how much people shell out for things.
I’m not gonna say that should be illegal, but, like, a thousand dollars feeds my family for nearly a year.
y’know, you make a good point.
Yeah so all shoes were uncomfortable, then I realized my feet are shaped too differently for mass produced shoes. I started making my own on a custom last, and now all my shoes are comfortable. Steep learning curve, though.
You must be really really bored. Try reading a book, or watching a cloud, or doing something productive with your life.
So you didn’t like my reply about treating people with basic human decency, and this is how you behave? If this is a representative sample, I can see why you did time.
Ah good point, that makes more sense.
Wait, someone paid more than $600 for a fucking concert?
This is why you carry a lightweight cell jammer.
You can, yeah. They can be grafted to m series rootstocks.
Could it? Sure, but will it? Probably not. If in doubt I guess you could always do a quick plate count to get an idea of what’s going on in there.
Ah, a fellow connoisseur I see. Do you add enough chili to make them spicy?
Have you tried onion, garlic, fenugreek, coriander, chili? I did a duck and a rattlesnake that way this summer and they were both indescribably delicious on crackers.
Fried eggs last 2 weeks in the fridge easy. Maybe turn your fridge temp down? Or just try it; you might be surprised how long you survive.
Fruit: dehydrate, freeze, or alcoholic fermentantion. Some fruit have special methods, like sulphured apples or bletted medlars.
Vegetables: easiest thing is to pack in brine of 3Tbl per Qt, leave at room temperature or a little cooler for a week before eating. I alway throw in some onion and garlic because I like it that way. Lasts like 6 months at room temperature. Most vegetables have additional special traditional preservation methods, but that fermented pickle in brine works for pretty much all of them.
If you want to be more specific with which foods you need to preserve, I can provide more options.
I’m writing a book on food preservation, ama.
Sid Meier’s Alpha Centauri
It’s an angle grinder with a cutoff wheel. You can get one from any hardware store.