What did you do in the garden today?

[jerryse]

Babby bunnies 7. I did this from my phone.

 

[Sally PB]

Toum is garlic, olive oil, lemon juice, and a little bit of salt, blended in a food processor. A friend of mine said, "So it's just garlic aoli?" Sort of... but not really. This is the recipe I use. I eat it plain, by the spoonful, but it would be great on ... a lot of things!

Toum
Ingredients

1 cup garlic cloves (4 1/2 ounces; 130g)
2 teaspoons Diamond Crystal kosher salt (for table salt, use 1 teaspoon)
½ cup (60g) fresh lemon juice from about 2 lemons, divided
2 1/2 cups (600g) neutral oil, such as grapeseed or canola oil, divided (I used olive oil)

Directions

Using a paring knife, split each garlic clove in half lengthwise. With the tip of the knife, remove the germ from each garlic clove half.

Place the de-germed garlic and kosher salt in the bowl of a food processor. Pulse garlic in short bursts until finely minced, occasionally removing the lid to scrape down the sides of the bowl with a flexible rubber spatula. Add 1 tablespoon lemon juice and continue processing until a paste begins to form. Add another tablespoon of lemon juice and process until completely smooth and slightly fluffy.

With the food processor running, slowly drizzle in 1/2 cup oil in a very thin stream, followed by 1 tablespoon lemon juice. Repeat with another 1/2 cup oil and another 1 tablespoon lemon juice. Continue the process, alternating 1/2 cup oil and 1 tablespoon juice, until all the oil and juice have been incorporated. Transfer toum to a container and store in the fridge for up to 1 month.

If the emulsion breaks, it can easily be brought back together with the help of an egg white. Combine 1 egg white with 1/4 cup of the broken emulsion in the bowl of a food processor until fluffy. With the food processor running, slowly pour in the remaining broken emulsion.

Toum may be refrigerated in an airtight container for up to 1 month.

 

[Rick589]

Toum is garlic, olive oil, lemon juice, and a little bit of salt, blended in a food processor. A friend of mine said, "So it's just garlic aoli?" Sort of... but not really. This is the recipe I use. I eat it plain, by the spoonful, but it would be great on ... a lot of things!

Toum
Ingredients

1 cup garlic cloves (4 1/2 ounces; 130g)
2 teaspoons Diamond Crystal kosher salt (for table salt, use 1 teaspoon)
½ cup (60g) fresh lemon juice from about 2 lemons, divided
2 1/2 cups (600g) neutral oil, such as grapeseed or canola oil, divided (I used olive oil)

Directions

Using a paring knife, split each garlic clove in half lengthwise. With the tip of the knife, remove the germ from each garlic clove half.

Place the de-germed garlic and kosher salt in the bowl of a food processor. Pulse garlic in short bursts until finely minced, occasionally removing the lid to scrape down the sides of the bowl with a flexible rubber spatula. Add 1 tablespoon lemon juice and continue processing until a paste begins to form. Add another tablespoon of lemon juice and process until completely smooth and slightly fluffy.

With the food processor running, slowly drizzle in 1/2 cup oil in a very thin stream, followed by 1 tablespoon lemon juice. Repeat with another 1/2 cup oil and another 1 tablespoon lemon juice. Continue the process, alternating 1/2 cup oil and 1 tablespoon juice, until all the oil and juice have been incorporated. Transfer toum to a container and store in the fridge for up to 1 month.

If the emulsion breaks, it can easily be brought back together with the help of an egg white. Combine 1 egg white with 1/4 cup of the broken emulsion in the bowl of a food processor until fluffy. With the food processor running, slowly pour in the remaining broken emulsion.

Toum may be refrigerated in an airtight container for up to 1 month.

Thank You. A few brain cells were added to the ol’ brain pan just now.

 

[Rick589]

Thank You. A few brain cells were added to the ol’ brain pan just now.

….. and I need as many replacements as I can get.

 

[Minanora]

Toum is garlic, olive oil, lemon juice, and a little bit of salt, blended in a food processor. A friend of mine said, "So it's just garlic aoli?" Sort of... but not really. This is the recipe I use. I eat it plain, by the spoonful, but it would be great on ... a lot of things!

Toum
Ingredients

1 cup garlic cloves (4 1/2 ounces; 130g)
2 teaspoons Diamond Crystal kosher salt (for table salt, use 1 teaspoon)
½ cup (60g) fresh lemon juice from about 2 lemons, divided
2 1/2 cups (600g) neutral oil, such as grapeseed or canola oil, divided (I used olive oil)

Directions

Using a paring knife, split each garlic clove in half lengthwise. With the tip of the knife, remove the germ from each garlic clove half.

Place the de-germed garlic and kosher salt in the bowl of a food processor. Pulse garlic in short bursts until finely minced, occasionally removing the lid to scrape down the sides of the bowl with a flexible rubber spatula. Add 1 tablespoon lemon juice and continue processing until a paste begins to form. Add another tablespoon of lemon juice and process until completely smooth and slightly fluffy.

With the food processor running, slowly drizzle in 1/2 cup oil in a very thin stream, followed by 1 tablespoon lemon juice. Repeat with another 1/2 cup oil and another 1 tablespoon lemon juice. Continue the process, alternating 1/2 cup oil and 1 tablespoon juice, until all the oil and juice have been incorporated. Transfer toum to a container and store in the fridge for up to 1 month.

If the emulsion breaks, it can easily be brought back together with the help of an egg white. Combine 1 egg white with 1/4 cup of the broken emulsion in the bowl of a food processor until fluffy. With the food processor running, slowly pour in the remaining broken emulsion.

Toum may be refrigerated in an airtight container for up to 1 month.

I have not made this. I will do so this week! Thank you for the idea and recipe. And I will also make it for Thanksgiving. As everyone in my family loves garlic.

 

[Minanora]

Yep, that happened to me a lot back in the day. I still have a number of old (hardly used) tools that work fine - if I could only get a battery for them! That was a real issue for me as well. Back then, if I had to spend good money on a tool, I chose electric as well because I knew I would still be able to plug it in 40 years from now.

If you still have those old battery tools, you might be able to get upgraded Lithium batteries with a new charger to replace your old dead Ni-Cad batteries.

Recently, I was cleaning out a shed and found a nice tool case with a set of old 3.6v Ni-Cad Versapak tools. That must be around 25 years old! Anyways, I felt bad that kit was put into storage and forgotten because of Ni-Cad batteries going dead and no longer sold locally.

For example, I found this on Amazon...

View attachment 4244586

I am considering buying that upgrade kit for the Versapak tools because there were a couple of specialty tools in that kit that I have never replaced. You might find newer compatible Li-Ion batteries for our old tools as well. If that has value to you.



I switched over to Ryobi ~20 years ago because they promised to keep their 18v One+ battery line format forever. That had real value to me back then because I got burned from other brands switching to a new format battery every 2 years making their old tools worthless. It was the best decision I ever made for myself.

Although the 18v One+ Ni-Cad batteries that came with my original Ryobi tool kit died about 17 years ago, I am happy to report that all the newer Ryobi 18v One+ Li-Ion batteries work great in my original tool kit. In fact, all those old tools run better, and much longer, with the newer Li-Ion chemistry.

Ryobi is always running some kind of a deal where if you buy a new tool, you get free batteries. Or, if you buy a battery pack, you get a free tool. I have never paid full retail price for a Ryobi battery. I have just purchased new tools that I wanted and most of them came with batteries in the kit. Here is one special Home Depot has going on right now...

View attachment 4244591




Thanks for the shout out. You know I like to talk about the value of Ryobi tools for us DIYer's. Again, I'm still using my 20-year-old Ryobi tools with the new Ryobi batteries I have purchased in various kits over the years. FWIW, I think my oldest Li-Ion batteries are coming up on about 15 years old. They are all still working, although with reduced run times. Even my oldest batteries run long enough for me to complete most of my DIY projects without swapping in a fresh battery. No complaints.

I add a small label on the bottom of each battery with the end of the warranty date. That way, I can tell how old each battery is by looking at the label. In my ~20 years of buying Ryobi tools, I have only had one battery fail within the warranty period, and Ryobi sent me out a new replacement battery no problem (I keep my receipts). You get a 3-year warranty on the Ryobi batteries, whereas the Amazon Ryobi battery knock-offs from fly-by-night sellers might only have the Amazon 30-day return period.

I tried some Amazon Ryobi knock-off specials, and they were not good. I returned them to Amazone within the 30 days and got my money back. Good thing, too, because you can't find that seller on Amazon anymore. They advertised a 1-year warranty on their batteries, but I think the seller was gone in about 6 months. That's the game. Quality may vary from seller to seller, but my off-brand batteries were a failure.

Meanwhile, my DeWalt table saw I ran.... 5 batteries through it over the three sessions I used it. Most were 6AH@20VDC. But ran at 60VDC so I got about 1ish hour out of each pack.

I did use one of those batteries on the circular saw first, for about *half an hour.

But I will say.... I've killed two batteries with the 16" bar chainsaw. Saw dust mixes with bar oil and if it gets on the contacts, yeah, it's either totally dead or only works in 20V mode. I need to take the packs apart and clean them, the blade contact design is crap. It's nearly impossible to keep clean in the field. Oh yeah and I dropped a battery off of the tailgate onto the driveway, a 12AH one at that, and killed it. I was livid.

Broke the 16" bar saw, replaced with the 20" one, no issues so far. The 12" one leaks bar oil like no saw I've ever owned before. No matter how you rest it.

If we didn't have 15 years of DeWalt tools and batteries, I'd likely go with Ryobi. Hands down.

 

[TJAnonymous]

Three chickens hatched this morning... None from the 2 eggs that were pipped but I thought were dead. Shows what I know... I had to leave really early today for work so didn't get to snap any pictures. Hope to have 7 fuzzy chicks when I get home tonight.

 

[pennyJo1960]

Opened the incubator have one rolling all over heck.
Young cockerel two of them.
Morning Gardeners.

 

[Smokerbill]

Opened the incubator have one rolling all over heck.
Young cockerel two of them.
Morning Gardeners.

Didn't you start incubating yours on Oct 16? I thought I started mine the day after you started. I candled a couple days ago and all were moving around a little inside.

 

[Sally PB]

I have not made this. I will do so this week! Thank you for the idea and recipe. And I will also make it for Thanksgiving. As everyone in my family loves garlic.

The first time I had toum was at a restaurant, and hubby said my breath reeked. He says mine "doesn't make it smell as bad." Damned by faint praise. He's going to be gone for a week soon... guess what I'm making!