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11  COOKING / Recipes and Cooking Tips / Re: Homemade sauerkraut tutorial on: May 18, 2012 02:10:28 AM
Yeah, that's the point of adding the previous sauerkraut liquid - it already has active good bacteria, so it can help the new batch along more quickly. It'll work fine enough with or without it, so it's not a big deal either way. Smiley

And if anyone is interested, there's also kimchi, which is basically Korean sauerkraut hopped up on other stuff. Kimchi is typically made with added spices, other vegetables, other seasonings. As easy as sauerkraut. Smiley
12  COOKING / Recipes and Cooking Tips / Re: Homemade sauerkraut tutorial on: April 05, 2012 01:24:02 AM
I make mine mostly the same way you do, RaeRaggs, except I don't add water. I also add cayenne pepper and perhaps a tablespoon of vinegar if I feel like it to make sure the liquid is plenty acidic. If I have the leftover liquid from a previous batch of sauerkraut, I'll add that instead of vinegar. Also, I get the husband to do the pounding for - he's good at it Cheesy - so he pounds after every inch of cabbage added.

I don't measure my salt, but I make sure the liquid tastes like a salty soup. That's good enough. Smiley I don't have a fancy crock, so I've used a round plastic food storage container that had straight sides and put a plate on top with additional weights on top of that to make sure the liquid level always remains above the cabbage. And I check on it a few times a day to make sure the liquid level remains at or above the plate.

In a tropical country, 2-3 days on the counter can be enough. It is for us. Smiley

We *love* homemade sauerkraut. And speaking of which, I need to make some... Smiley
13  SEWING IN GENERAL / Sewing in General: Discussion and Questions / Re: Newbie Questions on: March 13, 2012 02:53:35 AM
About the cat...

Make sure that you *always* put the thread away and/or cover the machine so that the cat cannot get at any of the thread. Cats have a tendency to eat thread, and that can kill them.

My cat survived, happily, but it was close.
14  SEWING IN GENERAL / Sewing in General: Discussion and Questions / Re: How do I preshrink fabric? on: March 07, 2012 05:54:51 PM
Yeah, I *always* zig zag the ends of the fabric before prewashing. And I always wash my fabrics before using.
15  COOKING / Recipes and Cooking Tips / Re: Butter Making on: March 03, 2012 03:38:32 AM
I freeze butter all the time, too. No problem.
16  CLOTHING / Clothing for Curvaceous Craftsters: Discussion and Questions / Re: Bramaggeddon (aka Building a better bra) on: February 19, 2012 04:52:02 AM
What you *could* do is find a bra that has cups that fit you perfectly, even though the bad will be too large, and disassemble that for your cups pattern. Then use your existing bra with the band that fits perfectly, disassemble, and use the perfectly fitting parts as templates for a bra pattern.
17  CLOTHING / Clothing for Curvaceous Craftsters: Discussion and Questions / Re: Bramaggeddon (aka Building a better bra) on: February 10, 2012 04:50:11 AM
If you have an existing bra that fits, take it apart and make a pattern. Barring that, you need a pattern with a 34 band and the equivalent cup size belonging to a 34k.

What you need to understand is that the cup size for a 34k is the same cup size as a 36j which equals the cup size of a 38i (are "i"s used where you are?), which is the same cup size as a 40h, which is the same as a 42g = 44f = 44e = 46d = 48c = 50b

With the caveat that I don't know exactly how the bra size works where you are, as in whether a ddd=f or the bra size progression goes d dd ddd e f g - that'll make a difference - but this gives you the general idea.

So if you have a pattern for a bra cup for a 48C, you can cobble it together with a 34 band size and make necessary adjustments.

There are also links upstream on resources that teach you how to make your own bra pattern.
18  CLOTHING / Clothing for Curvaceous Craftsters: Discussion and Questions / Re: Bramaggeddon (aka Building a better bra) on: February 06, 2012 04:15:05 AM
Read the thread. There's lots of info on where to obtain patterns and how to make them in the thread.
19  COOKING / Recipes and Cooking Tips / Re: Cooking with coconut on: October 15, 2011 12:47:12 AM
If you have specific recipes that aren't covered by the above suggestions, I'd suggest you post them here so we can help you brainstorm.

If it's dried coconut, such as for cakes or cookies, it can usually be easily substituted with any kind of chopped or sliced nut.

If it's coconut milk, it can frequently be replaced with cow or goat milk, or almond or soy or rice milk.

Coconut oil, just replace with another kind of oil.
20  COOKING / Recipes and Cooking Tips / Re: So I really suck at making icing. on: August 16, 2011 01:48:50 AM
I don't know that my brand will help you since I don't know where you are and if they're available there - odds are, they aren't.

Personally, I've never come across a bad tasting butter in Canada, Sri Lanka, or New Zealand, regardless of brand or how cheap or expensive it was. But when I lived in Canada and occasionally bought butter in the US, I didn't like that butter. It was somehow wrong, although I don't remember how or why. I also don't know what brand it was - it was far too long ago.

If there are variances in the quality of butter you have access to, buy one that tastes good as is. Use that.
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