I’m going to add some Mexican beans to it and move it to a bigger jar with more alcohol.
Be careful......
Mexican jumping beans and alcohol :idunno :lau:gig

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IM,,, have you given the Solar cookers any thought???
Yep, I have three of them.

I have a sun oven which I love, but if the wind is up I have to worry about it catching the reflectors and ripping them off. Or tipping, depending on the angle I have it at to optimize the solar gain. The other two are the type that snap together, very low profile and usable pretty much any time.

I can use them and integrate the thermal cooker as well. I’m looking for versatility depending on the meal I want to cook and the time I have to monitor the food.
 
I tested my cooker today with a pot of boiled water. The average temperature loss per hour is about 5 degrees so it works as well as some commercial options :yesss: It’s currently sitting on the floor so I imagine if I get it off the cool tile it could be more efficient. I’ll have to test that out tomorrow.
 
Did you use it regularly or just in emergencies? How did you like it?
I really like the idea; fuel economy is always a good thing in my view. The limitation I found was one is pretty much limited to one pot cooking, unless of course one has more than one rocket stove.
I've been told that some designs are better than others when it comes to what one can use as fuel. My Morocan friends cooked most of their food on such stoves (wood is scarce where they live) and brush is used to get the stove hot, saving the wood for the longer cook dishes.
 
I really like the idea; fuel economy is always a good thing in my view. The limitation I found was one is pretty much limited to one pot cooking, unless of course one has more than one rocket stove.
I've been told that some designs are better than others when it comes to what one can use as fuel. My Morocan friends cooked most of their food on such stoves (wood is scarce where they live) and brush is used to get the stove hot, saving the wood for the longer cook dishes.
I decided to start with one burner until I’m used to cooking on it. I saw a video that shows how to build a four burner stove using some other types of blocks so maybe one day.
 
Trying some DIY sour cream. The recipe I’m trying says add 1 c of heavy cream to 1/4 c buttermilk. Leave it on the counter for 24 hours, then stir and keep refrigerated up to two weeks.

I saw recipes that said to use vinegar, but since I learned that commercial buttermilk is made with the same cultures used for sour cream I thought this might be closer in taste to what we will expect.



My pear wine is bubbling away on the top shelf of the pantry 😊
 
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