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Wyzyrd last won the day on December 8

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About Wyzyrd

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  1. A severely diabetic ex always carried one of those small squeeze tube of gel icing from the baking aisle. Small, leak resistant and a small squeeze under the tongue worked faster for her than glucose tablets.
  2. An old friend protected his 'hideout' camper area by planting the woods border area with blackberry bushes over a decade or so. Kept out intruders admirably, and provided a food source.
  3. A completely off the wall thought. No clue if this would work at all in a desert environment. Have a look at "hugelkultur". Basically, you dig a trench someplace that can catch any runoff water, like the base of a hill, and fill with rotting or rotten wood, brush clippings, etc. ,re cover and let them rot into a giant underground water sponge. Needs a nitrogen supplement like perennial white clover for first couple years to break down the carbon in the wood. I have only grown stuff in sand once, and a block from the ocean, problem was salt, not water, so I'm no expert. I bet there is a hillbilly hack hiding here someplace that could utilize land close to desert flash flood areas, at least
  4. Kimchi

    Just noticed (apologies...) reference to soy in gochujang and gluten sensitivity. Commercial soy sauce (not labeled tamari) has added wheat, therefore possibly gluten. Straight soy beans, as are fermented in the chile paste, don't, unless the ingredients include wheat, barley, or rye. People diagnosed with celiac disease usually don't have to avoid soybeans. People who just avoid gluten for other reasons should be OK too.
  5. I tried this several years ago with good results. Used an old metal trash can with holes knocked in the sides, and bottom rusted away. Planted seed potatoes in about 8 inches of compost, and, as plants grew filled it with layers of compost and dry leaves gotten from a neighbor's trash. Got an estimated 10 lb of potatoes, and harvesting consisted of kicking the can over.
  6. I posted this one on my defunct site a couple years ago, and just found it again recently. The author does a great job explaining both history and technique. It's a bit long, but we'll worth watching, imho
  7. Kimchi

    It will, no doubt, sound silly, but if you have people who don't appreciate kimchi, you can tame the heat and fermented funk quite a bit by stir frying it with some onion, garlic and fresh ginger, then adding yesterday's rice, a little soy and just enough stock or broth to moisten, and maybe some scrambled egg to make a "fusion" fried rice dish. Delicious and frugal
  8. Since we were talking , here's a shot on my edc paring knife rig
  9. Kimchi

    Great info video I have mostly been using the salt and drain method, which does yield crunches cabbage, etc. The downside to doing this is that you need to reaaaaaly rinse the be jeepers out of the veggies, or it ends up way too salty. I recently made a batch with collard greens, shredded medium fine and gochujang as the paste that ended up with great texture, but inedibly salty. It's all trial and error, I guess.
  10. Kind of an update: I love this dang knife. I actually got 3 more. The price is right (now 9 bucks US), an looks like the edge on the first one was a one-off error. The rest were good out of the packaging. One of these, in a leather sheath,along with a pocket for a ceramic crockstick is my edc choice. Another in my truck and a toolkit backup as well as in the kitchen. Small enough that (here, anyway ) never mistaken for a weapon, faster access than a folder and easy to keep very sharp (do not use a tungsten carbide V tool on it, you just make it duller than the flat grind.) Worth a try, you may well like it
  11. HOBO stove

    An odd camping memory.. Not quite a hobo stove, but almost... Was showing friends how to use a tuna can with 2 horizontal rows of holes as an alcohol stove, but WINDY day.. stuck it inside a small charcoal chimney starter with a grill grate on top, and it worked great. A perforated chicken can could be a backup to the cardboard and wax heat source
  12. HOBO stove

    Another thought,at random.. foil packets of bouillon and a zip bag of pastina pasta (tiny star shape - Italian baby food ) take up very little space, cook up in just a few minutes, and make a very satisfying cold weather cup of soup/snack
  13. HOBO stove

    Good ideas The little plastic "2 a day for a week" pill organizers with removable day smaller containers make great watertight spice holders to carry along. Use rubber bands over each small container to be extra sure. Another idea, stolen from Dave Canterbury, is using small stainless steel dog bowls (dollar store or discount place) for bowls/pots
  14. Kimchi

    Sounds great I usually use "english" cukes or Kirby pickling cucumbers, so I leave the skins on, slice and salt heavily, then drain overnight in a strainer. For the cucumbers, usually use gochujang paste (fermented soybeans and chiles), when I have it. I'm about 80 miles from my favorite Korean supermarket, but they have an entire aisle of different brands and sizes of bags of gochugaru, all the way from 1 ounce to 20 pounds. They also have kimchi refrigerators designed to hold about 10 crocks at the perfect slow fermentation temperature and a "salad bar" of about 30 different kimchi types .... I love that place....
  15. Kimchi

    Just started a fridge-cleaning batch with plain cabbage and radishes. We'll see how it goes For the bigger red pepper product, check online or at a Korean grocer for 'gochugaru' . More of a small flake red pepper than a powder.