Live Stoner Chat Current Live Stoner Gossip October 2018

[Jraven]

 

[Frankthetank]

Heya Frank!

Hey buddy....how goes it?

 

[Mike20132]

Been baking bread all day for a local church that feeds the homeless. Delivered 6 loaves about an hour ago. Had to bake them two at a time, since I only have a regular stove. Something I will probably do every other week for the rest of my "cooking season." (Cooking season is when having the oven/stove on all day won't turn my tiny place into a sauna)

It's also the time of year when I used to run a large batch of mead. Didn't do it last year, but hope to this.

 

[Mike20132]

Hey buddy....how goes it?

Pretty well these days. Brushed the cobwebs out of my kitchen for the winter cook-fest. Funny that now I have to buy more mason jars for canning as a lot of the ones I used to use for food have been re-purposed for canna

 

[Darth Abraham]

Pretty well these days. Brushed the cobwebs out of my kitchen for the winter cook-fest. Funny that now I have to buy more mason jars for canning as a lot of the ones I used to use for food have been re-purposed for canna

What type of stuff are you canning? How's everyone doing tonight by the way?

 

[Mike20132]

What type of stuff are you canning? How's everyone doing tonight by the way?

Mostly sauces and stock. Stuff that takes a long time on the stove.

For example, I'll make a chicken stock (with a whole chicken). When it's done, the cooked chicken gets vacuum sealed and frozen, the stock gets strained and canned. Don't have much freezer space, so the more I can keep on a shelf in a jar, the better. I also jar a lot of tomato sauce. Cooks for hours initially, but if canned stays really good for a year or more.

All of this so I run the stove less in the warmer months. It gets hot enough making bread.

 

[Mike20132]

Also lots of stews an soups. Again, just stuff I would rather not sweat over in August.

 

[Darth Abraham]

Mostly sauces and stock. Stuff that takes a long time on the stove.

For example, I'll make a chicken stock (with a whole chicken). When it's done, the cooked chicken gets vacuum sealed and frozen, the stock gets strained and canned. Don't have much freezer space, so the more I can keep on a shelf in a jar, the better. I also jar a lot of tomato sauce. Cooks for hours initially, but if canned stays really good for a year or more.

All of this so I run the stove less in the warmer months. It gets hot enough making bread.

Nice, prepping is always good.

 

[bushmasterar15]

Some good tunes.

 

[bushmasterar15]