Posts by DelaWhere

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  • Braggadacio, information control, and fear: Life inside a Brigham stem cell lab under investigation

    08/30/2014 1:04:21 PM PDT · 3 of 5
    DelaWhere to pieceofthepuzzle
    The following post was written by a former research fellow in the lab of Piero Anversa to whom we’ve promised confidentiality.

    So much for confidentiality.....

  • Canned Food Gone Bad

    04/01/2014 12:15:30 PM PDT · 71 of 78
    DelaWhere to Jane Long

    Yep, she is excellent on dehydrating...

    Do pay close attention to her double bagging suggestion... I have even put paper towels in dehydrated food... Hey, have the towels to use later after they kept the sharp edges from puncturing the bag and the mylar bag...

  • Here Are The States That Are Most Likely To Survive A Zombie Apocalypse

    04/01/2014 12:07:54 PM PDT · 145 of 147
    DelaWhere to exit82

    LOL, been right here...

    Reading lots of posts just not been posting a whole lot...

    Actively posting on prepper chats and facebook, but always keep one foot on home base (freerepublic.com)

    Hmmm, guess I am not as active - took me 5 days to answer this... Will try to do better!

  • What does it matter which party you're registered for?

    03/31/2014 7:02:29 PM PDT · 29 of 39
    DelaWhere to Jonty30
    It doesn’t raise very much money overall, but it keeps the slightly less-then-serious from joining.

    That sure sounds like our old 'poll tax' that they screamed bloody murder over...

  • "God's Not Dead" Movie Going Wild with film Viewers Across the Country!!

    03/29/2014 9:06:55 AM PDT · 12 of 24
    DelaWhere to JLAGRAYFOX

    Took the family to see this - excellent.

    Was very pleased to see that the packed theater audience was about 90% Teen/Twenties, on a Wednesday night.

    Hardly a person moved, not for popcorn, sodas, or restrooms throughout the whole movie and to my surprise they were intently following the trailer side shot replays.

    Is the measure of a good movie only by comparison to Star Wars and such?

  • Here Are The States That Are Most Likely To Survive A Zombie Apocalypse

    03/27/2014 5:19:00 PM PDT · 133 of 147
    DelaWhere to exit82
    DelaWhere here, You Rang???

    How many Zombie 'Workers' can we pack in a chicken house?

    Can we compost them with the chicken manure?

    So many questions to consider...

  • Small Texas Boomtown Might Have Another Chance

    02/19/2014 7:10:54 AM PST · 21 of 22
    DelaWhere to Antoninus II

    I’m sure your Dad would have known K.J. Flannery then... I got my wings from his flight school in Weatherford...

    Hangar flying with some of those old timers was almost more exciting than being behind the stick...

  • Small Texas Boomtown Might Have Another Chance

    02/19/2014 7:07:50 AM PST · 20 of 22
    DelaWhere to Antoninus II

    Patton’s son went through flight training there. He inherited lots of arrogance without the common sense.

    He was elected class leader however troops were very unhappy with him - particularly after telling the bus driver that was picking his flight up from a stage field to be returned for lunch and afternoon classes to take his bus back and bring a newer one that was befitting of his men.

    Old plain spoken Southern Airways driver told him this was what the Army provided, if he wanted to ride, he was welcome but the schedule called for him to pull out in 15 minutes, which he did.

    After 7 miles of double timing, they arrived, missed lunch and were late for class... Flight suits can be really hot in August in Texas... Hehehe

  • Small Texas Boomtown Might Have Another Chance

    02/19/2014 6:52:11 AM PST · 19 of 22
    DelaWhere to Antoninus II
    Earlier comments on the Chamber of Commerce must be true - even back in the early 60's - This character, wearing a green accountants/dealers visor was enough to cause the most devoted drunk to swear off the stuff, and certainly didn't promote the mineral waters. I think even we GI's would have coughed up a few bucks to improve that image...
  • Small Texas Boomtown Might Have Another Chance

    02/18/2014 8:35:42 PM PST · 15 of 22
    DelaWhere to Antoninus II
    LOL, my first introduction to Mineral Wells was in a rain storm in 1962 - bus dropped us off at the REAR of the Crazy Water Hotel... The mud in the street, the plank porches across the street were straight out of the old westerns...

    We went in to the eerie marble mausoleum (at least it seemed like it) and made our way to the only light visible where we encountered the man from the crypts... with his green translucent visor. He called the base for them to send a bus to pick us up...

    Had to make a trip back in town to see that place in daylight...

    After getting out of the Army, I later worked 7 years for Southern Airways - hehehe Good ol' Beech Army Hospital... I remember one scandal there where Doctors were caught reviewing their essential proficiency requirements and if they needed two more spinal taps to maintain proficiency, the next two people they saw magically needed one...

    Tons of fond memories too...

  • FINALLY ! Venezuela is Blowing Up ( Run Commies Run ! )

    02/13/2014 8:01:54 PM PST · 95 of 105
    DelaWhere to Jane Long

    May have to be a ‘Rum Summit’ or they may not come... :D

  • Kerry: 'We Drove a Very Hard Bargain' With Iran

    11/29/2013 5:25:29 AM PST · 51 of 51
    DelaWhere to DelaWhere

    Please Mr. Kerry don’t throw me in that brier patch...

    Kerry does, and they happily scurry off to make their nukes...

    He even gives them treats...

  • Kerry: 'We Drove a Very Hard Bargain' With Iran

    11/28/2013 5:46:11 PM PST · 44 of 51
    DelaWhere to ColdOne

    Why does Brer Rabbit come to mind???

  • Vanity - What do FReepers think of this deal from Auguson Farms for Emergence Food?

    10/14/2013 7:49:47 AM PDT · 14 of 106
    DelaWhere to raybbr

    Buy a few cans - THEN make your decision after preparing and eating them... Just might take a different approach.. I did.

  • GOP sends fiscal proposal to President Obama (Boehner/Ryan surrender on Sequester, too...)

    10/11/2013 11:14:37 AM PDT · 21 of 28
    DelaWhere to jimbo123

    GOP can’t stand winning.... They are trying to reset things so Obama,Reid and Pelosi can take the high ground...

    They should be on every channel itemizing the bills they have passed and Reid & Co. are sitting on... But no, that might make Dingy Harry’s feelings get hurt...

    Sure sounds like what we did in Vietnam and Korea

  • Facebook censorship?

    10/07/2013 1:40:52 PM PDT · 39 of 45
    DelaWhere to rusty millet

    I thought it was just me, or maybe recipient of one msg. - that deleted it and the comments... But, maybe it was facebook - don’t know....

  • Vanity: Advice wanted, Delaware vs Virginia

    09/19/2013 1:40:40 PM PDT · 42 of 44
    DelaWhere to ottbmare
    Hmmm, lesseeee - Delaware does have it's chicken manure... yep, and Virginia has turkey manure around Rockingham County.. After a while, you hardly notice it.

    If you believe Delaware's Governor, it is doomsday for us... water is rising, only saving grace would be to invest billions into pinwheels... ooops windmills to reduce carbon dioxide... And don't dare let anyone do anything that would upset Al Gore - make all Southern Delaware into a big park for strolling and watching wildlife (with bicycle lanes of course)

    Oh yes, he's one of those New Castle County former duPont snobs - you know the union hack supporters like the ones that thought Biden was so sharp and smart. They've got the big bucks, welfare recipients and university twerps up there supporting them (wish they would stay there) but they outvote us down here. But Richmond and Northern Virginia do it to the rest of that state too.

    Now, if we could cut the peninsula off at the C & D Canal, and make it the State of Delmarva, cut off all those nuisance bridges and we would have a really wonderful place! Nice and conservative...

    From a 73 year old native, I say there are too many transplants from Jersey, New York and D.C. (which I call Disneyland East) that moved here. But, having kids, grandkids and great-grandkids, I say keep them close... you won't regret it...

  • Obama Suggests Only Lawyers Understand the Constitution

    07/29/2013 2:24:08 PM PDT · 51 of 108
    DelaWhere to Bronzewound

    School of hard knocks is non-graded!
    Is measured in successes and failures. (and not all failures are bad - they usually are learning experiences)

  • HUD's New 'Fair Housing' Rule Establishes Diversity Data for Every Neighborhood in U.S.

    07/22/2013 9:47:25 AM PDT · 16 of 70
    DelaWhere to ilovesarah2012

    No more China Towns, New Orleans Jazz will be scattered, Nashville will include chanting monks and yodelers by regulation... hmmm, wonder how many hillbilly types will be required in posh areas? Will .gov’s exempt themselves? So many questions..... What a loss to the REAL America.....

  • Seventy-two killed resisting gun confiscation in Boston

    06/30/2013 3:08:03 PM PDT · 60 of 63
    DelaWhere to JDoutrider

    Greetings JD - How’s things at the Gulch?

    Every time I see a bread recipe, Granny had me trained to think of you! I still do... (Sure miss her)

    Yeah, this old geezer is still kickin - just that at my age, we have to make those kicks as good as we can... hehehe

    Plus, biggest garden ever and lots of freezing, canning, dehydrating going on... (would you believe - doing sweet corn BEFORE the 4th of July?) Good year so far...

    BTW, I never stray very far from FR...

  • Seventy-two killed resisting gun confiscation in Boston

    06/28/2013 5:05:15 PM PDT · 44 of 63
    DelaWhere to Joe 6-pack

    Yep, recognized it, but it then made me think of the Virginian Patrick Henry... as well as ‘Live Free or Die’ in NH - all thoughts we will need to be dealing with in the near future.

  • Seventy-two killed resisting gun confiscation in Boston

    06/28/2013 4:13:02 PM PDT · 40 of 63
    DelaWhere to Joe 6-pack
    Hmmm, vince aut morir - Conquer Or Die

    Didn't Patrick Henry come close to saying that in a few more words?

  • Seventy-two killed resisting gun confiscation in Boston

    06/28/2013 3:55:18 PM PDT · 38 of 63
    DelaWhere to Delta Dawn
    LOL, Now Dawn....

    That would be cruel and unusual punishment for them - they wouldn't know what was going on.... (as if they ever did)

  • Seventy-two killed resisting gun confiscation in Boston

    06/28/2013 3:45:55 PM PDT · 36 of 63
    DelaWhere to Deathtomarxists
    "If total collapse is the best solution, then the question becomes how? Just let the marxists complete their little project? If starting fresh is the solution, then where and how?"

    Much as I hate the thought, it would be one way to know who the enemy was...

  • Seventy-two killed resisting gun confiscation in Boston

    06/28/2013 3:24:48 PM PDT · 33 of 63
    DelaWhere to Deathtomarxists

    The capacity of the American voters to tolerate ANYTHING is truly amazing...

  • Seventy-two killed resisting gun confiscation in Boston

    06/28/2013 2:39:39 PM PDT · 28 of 63
    DelaWhere to Springfield Reformer
    *** We have everything we need to succeed, except for the will to win. ***

    That is what worries me...

  • Seventy-two killed resisting gun confiscation in Boston

    06/28/2013 1:58:46 PM PDT · 15 of 63
    DelaWhere to Arm_Bears

    Dang, I thought ‘Sons of Liberty’ said it all didn’t need all those descriptors muddying up the water and deceiving...

  • Seventy-two killed resisting gun confiscation in Boston

    06/28/2013 1:46:24 PM PDT · 9 of 63
    DelaWhere to Excellence

    Just remember - TODAY, Right is Left, Down is Up, Right is Wrong, etc....

  • Seventy-two killed resisting gun confiscation in Boston

    06/28/2013 1:24:38 PM PDT · 1 of 63
    DelaWhere
  • ‘People!’: Teleprompterless, Obama calls to aides who forgot to put speech on podium [VIDEO]

    06/08/2013 7:44:53 AM PDT · 49 of 63
    DelaWhere to SoFloFreeper

    So that is where Nancy Pelosi gets the ‘have to pass it to find out what is in it’.....

    Obama has to deliver the speech to find out what is in it...

    And the author is.........

  • Earth's Pole Has Moved 161 Miles In The Last 6 Months

    06/02/2013 6:06:20 PM PDT · 150 of 251
    DelaWhere to muir_redwoods

    Check for a left-handed compass adjusting wrench at your local sporting goods store - have to ask - they keep them under the counter... Hehe

  • Black Leaders Praise NRA for Saving Them (video)

    05/11/2013 8:49:44 AM PDT · 18 of 19
    DelaWhere to jiggyboy

    Problem is that our people mostly have jobs and aren’t available whenever we need a stage display...

  • Black Leaders Praise NRA for Saving Them (video)

    05/11/2013 8:47:38 AM PDT · 17 of 19
    DelaWhere to GOPJ
    I always thought there were 4 - Soap Box is missing...
  • Northern lights may be visible tonight in central Pennsylvania; check around 8 p.m.

    04/28/2013 8:18:56 AM PDT · 29 of 29
    DelaWhere to DelaWhere

    Didn’t show up this time... Maybe soon :D

  • Northern lights may be visible tonight in central Pennsylvania; check around 8 p.m.

    04/13/2013 5:10:15 PM PDT · 19 of 29
    DelaWhere to Kid Shelleen

    Last time I saw them in Delaware was in the late 1950’s - was beautiful and we had I think three nights of displays.

  • Conn. Gov. Malloy says NRA's Wayne LaPierre reminds him of 'clowns at the circus'

    04/08/2013 6:40:35 AM PDT · 16 of 27
    DelaWhere to matt04

    Yeah, and Keystone Cops run Connecticut just as Larry, Moe and Curly do in D.C.

  • History Channel's Satan Looks A Lot Like Barack Obama

    03/18/2013 7:05:38 AM PDT · 71 of 84
    DelaWhere to onyx

    You Betcha... The facial recognition software on the drones would accept that match... LOL

  • History Channel's Satan Looks A Lot Like Barack Obama

    03/18/2013 6:58:33 AM PDT · 70 of 84
    DelaWhere to Art in Idaho

    Same in our household...

    Narry a bit of hesitation - It’s Obama!

  • Homesteading Thread #1, In Honor of Granny

    03/07/2013 10:06:46 AM PST · 260 of 261
    DelaWhere to Marmolade

    Well howdy Marm... Yep, still around... never left, just doing lots of other prepping stuff...

    Beyond the zucchini chips, this year will be dehydrating of zucchini spaghetti - you can use them either out of necessity due to calorie/carb/gluten free diet, or just want fast good tasting noodles, try julienne cutting them down to the seed area - 2-3 min in boiling water for al dente noodles that are better (in my opinion) than vegetable spaghetti and faster to prepare...

    I am curious to see how well it works when dehydrated.

  • Homesteading Thread #1, In Honor of Granny

    03/07/2013 9:55:58 AM PST · 259 of 261
    DelaWhere to CottonBall
    LOL, Granny did come pretty close to it though with some of her recipes from their 'prospecting days'.

    One thing, in order for her flock to find their way home, Granny always added an easy to follow keyword.

    “Stinkbait” is our unique find-your-way-home keyword...

    That is how she put it in 2008 with her first 'Survival Today' thread... I have added it to this current thread too... Just wouldn't seem complete without it.

  • Homesteading Thread #1, In Honor of Granny

    02/18/2013 9:54:23 AM PST · 253 of 261
    DelaWhere to All

    Spring is almost here and so is potato planting time...

    Here is some Minnesota 4-H information on growing potatoes:

    What can l do in the potato project?
    • Grow potatoes for my family to eat.
    • Experiment to find the best ways to grow potatoes in my
    situation.
    • Learn the nutritional value of potatoes and make some
    yummy potato dishes.

    Planning

    Grow 12 to 20 plants per person. If you are accustomed to daily potato consumption, increase that figure accordingly.
    Anticipate 5 to an optimum 10 times the amount planted for a yield.

    Planting Potatoes

    Do not prepare soil for planting if it is too wet or too dry.

    If soil sticks to your shoes or shovel, it is too wet. Press a small amount of soil in your hand. When the moisture is right, the soil crumbles and breaks into small clumps.

    Have your soil tested for the amount of fertilizer to apply
    before planting. A routine soil test tells you about lime
    requirements, phosphorus and potassium needs, and
    estimated nitrogen requirements. For information on soil
    testing, call your local county extension office.

    Rake or harrow the planting area immediately after tilling or spading. A firm, fine seedbed is best. Packing the soil too much could lead to crusting of the soil surface. Crusting makes it difficult for seedlings to emerge.

    More than 30 varieties of potatoes grow commonly in
    Minnesota. Varieties of red, white, and russet are the most
    popular. In addition there are blue, yellow, and purplecolored potatoes. Choose a variety based on your soil,
    climate, and desired uses for the potato. Be sure to plant
    certified seed.

    Plant date: April 15-June 1 **(Varies by region - March 15th in my area)
    Inches between rows: 24-40
    Inches between plants: 9-18
    Depth of seeding: 4 inches or less

    Caring for Potato Plants

    Watering

    Water deeply to encourage deep rooting of the vegetable.
    Soak the soil thoroughly to a depth of 6-8 inches. Water
    deeply only once a week. The best time to water is early in
    the day.

    Weed Control

    Weeds compete with growing potatoes for moisture,
    nutrients, light, and air. Start weeding early in the season.

    Care

    Insects are a major problem for backyard potatoes. Colorado
    potato beetle is one major pest. For small plantings, you can pick these off by hand. You can also use an organic insecticide to kill the larvae that may be available at your garden store. Apply a fungicide to control diseases such as early blight and late blight.

    Mulching

    Straw, dried grass clippings, compost, etc.can be used.
    Mulching keeps down weeds and retains moisture. Mulching
    also keeps the soil cool in hot weather, prevents soil
    compaction, and protects soil structure. Apply mulch layers
    one inch at a time.

    Potato Harvest

    Harvest when the potato tubers are large enough. Tubers
    continue to grow and vines die. The skin on unripe tubers is
    thin and rubs off easily. Such tubers will not store well.
    For storage, potatoes should be mature after the vines are dead.

    Storage

    Potatoes should be free from dirt, disease, and injury. Cure
    potatoes by holding them at 50 to 60°F with high relative
    humidity (for example, in the garden in burlap sacks) for 10
    to 14 days. This allows the potatoes to form a good skin and
    heal cuts. Store potatoes in a cool place (40-50°F) at high
    humidity (90-95% relative humidity). Keep all potatoes
    away from light, or they will turn green. Compounds
    causing the green color are not harmful, but greening is
    often accompanied by the formation of undesirable alkaloids.

  • Homesteading Thread #1, In Honor of Granny

    02/17/2013 5:13:16 PM PST · 252 of 261
    DelaWhere to All

    Odd, Strange, Weird, Scary, and Unusual Recipes
    (These might taste good; but I find them pretty peculiar.)

    Fried Cat


    1 cat, 2 to 3 pounds
    1/2 GI canteen cup flour
    2 GI mess kit spoons paprika
    1-1/2 GI mess kit spoons salt
    1/4 GI mess kit spoon pepper
    1 GI canteen cup shortening
    Cut cat in serving pieces. Blend flour, paprika, salt and pepper in a clean container. Shake 2 or 3 pieces of the cat at a time until well coated with flour. Save any left over flour for gravy. Heat shortening in a heavy pan. Place cat pieces in pan and brown slowly on all sides. Cover and cook slowly until cat is tender. Uncover about 15 minutes to crisp cat.
    - From Emergency Food Preparation http://www.netside.com/~lcoble/dir6/food.htm

    Cold Jellied Tongue


    1 medium-size tongue, about 3 lbs.
    2 Tablespoons plain gelatin
    1/4 cup cold water
    2 cups broth from boiling tongue
    Scrub tongue, and rinse well. Then fit tongue into a 3 or 4-qt. kettle. Add enough water to cover, then simmer until tender - 2 to 3 hours for a beef tongue. Take from the kettle, place in cold water and as soon as it can be handled comfortably, remove skin and roots; then return to the cooking water to cool. Press cooled tongue into mold, either round glass casserole or loaf-shaped pan. Soak gelatin in the cold water for 5 minutes, then stir it into the tongue broth which has been re-heated to boiling. When dissolved, season to suit taste with salt and pepper, and pour over the tongue in the mold. Chill until firm. Slice tongue thin, leaving the gelatin adhering. Garnish with cress, lettuce or parsley and serve very cold. 8 to 10 servings.
    - From “The Modern Family Cook Book” by Meta Given (1953)

    Yellow Jacket Soup


    (Traditional Cherokee Recipe)
    Ground-dwelling yellow jackets
    Although the mention of “yellowjacket soup” immediately raises an eyebrow on those unaccustomed to such a food, it is actually a delicacy and should not be criticized until tried. Only the bravest should dare to try this dish!! Secure an entire nest of ground dwelling yellowjackets when it is full of grubs. Loosen all the uncovered grubs by heating and removing them. Heat the nest with the remaining grubs over a fire until the thin, paper-like covering parches. Pick out the yellowjackets and brown them over the fire. Cooked the browned yellowjackets in boiling water to make soup and season to taste.
    Note: Yellow jackets are easily angered and swarm. Obtaining a nest of these insects should only be done under the most stringent of safety precautions and by people who are experienced in collecting insects. Those people with above average levels of allergy to stinging insects should not attempt this at all.
    - From Native Way - The Grandmother’s Cookbook http://www.wisdomkeepers.org/nativeway/

    Roast Rabbit or Hare


    Use young rabbits and hares, weighing 2 to 3 pounds. Do not eat those with unpleasant odors. They should be drawn and cleaned as soon as possible after killing but need not be skinned until time to cook. If purchased they are skinned by butcher. To skin, hang up by hind legs. Slit skin around first joint of hind legs. Insert knife and slit and loosen skin around legs and rump. With fingers pull tail and skin down over body until free. Cut off head and feet. Slit down front and remove entrails, reserving heart and liver. When ready to cook, wash thoroughly and dry. Boil heart and liver until tender. Chop fine and mix with poultry stuffing, dampened with water in which giblets were cooked. Stuff rabbit. Sew opening. Tie or fasten legs close to body with skewers. Place on side in roaster. Roast in hot oven (450 degrees F.) 15 minutes, turning once and basting frequently with melted butter or drippings. Reduce heat and continue cooking in moderate oven (350 degrees F.) 1 1/4 to 1 1/2 hours, basting every 15 minutes. Make gravy by adding a little flour, mixed to a smooth paste with cold water, to drippings, blending well. Allow 3/4 pound of rabbit per serving.
    - From “The Lily Wallace New American Cook Book” Editor-in-Chief, Lily Haxworth Wallace (1958)

    Rat Roulade


    2 medium rats, dressed (cut off heads, paws and tails)
    4 slices bacon, diced
    1 onion, chopped
    1-1/2 cups toasted bread cubes
    2 tbsp. minced parsley
    1/2 tsp. celery seeds
    1/4 tsp. sage
    1/2 tsp. salt
    1/2 tsp. pepper
    1 cup bouillon (1 cup water, 1 bouillon cube)
    1 8-ounce can tomato sauce
    Saute bacon with onion until onion is tender. Mix in bread cubes, parsley, celery seeds and sage. Season rats with salt and pepper. Stuff each rat with stuffing. Tie rats closed with strings by wrapping around bodies. Place in pan and pour bouillon over roulades. Cover pan and simmer 45 minutes to 1 hour or until rats are tender. Add tomato sauce and cover pan again. Cook for 30 minutes more.
    - From Emergency Food Preparation http://www.netside.com/~lcoble/dir6/food.htm

    Horseradish


    Horseradish roots
    Salt
    White vinegar
    Scrape the outside of the horseradish roots until clean and drop them into cold water to prevent discoloration. Drain and chop in a food processor or in a blender with a little vinegar. Spoon into clean pint jars, filling them about two-thirds full. Add 1 teaspoon of salt to each jar, then fill with white vinegar. Close the jars and refrigerate.
    - From “The Fannie Farmer Cookbook” (12th Edition) Revised by Marion Cunningham with Jeri Laber ISBN: 0-553-23488-9 (1979) (Published originally in 1896 under the title, “The Boston Cooking-School Cook Book” by Fannie Merritt Farmer.)

    Prickly Pear Syrup


    12 Prickly pears
    1/4 c Honey
    Wash and cut each prickly pear into quarters, leaving the skins on. Place the fruit in a food processor and process until pulpy and thoroughly blended. Press the liquid through a fine sieve; discard skin and seeds. Put the prickly pear juice into a saucepan with the honey and bring to a boil over medium-high heat. Reduce the heat and let simmer 10 minutes, until the mixture has thickened. Remove from the heat and let cool. The syrup will thicken further as it cools. The syrup may be stored in the refrigerator for up to 1 week. Prickly pears have a sweet, tangy flavor that makes a delicious sryrp, excellent with the Pinon and Blue Cornmeal Hotcakes and also a wonderful topping for the Corn and Honey Pastel Ice or Picuris Indian Bread Pudding.
    From “Native American Cooking,” by Lois Ellen Frank
    - From Just Recipes http://www.melborponsti.com/index.htm

    Sweet and Sour Spam


    1/2 cup brown sugar
    2 T corn starch
    1 can pineapple chunks
    1 cup of water
    2 T vinegar (I like it with about 3 or 4)
    1 can of Spam
    Combine sugar, corn starch, pineapple juice ,water and vinegar in a saucepan. Stir over heat until it boils and thickens. Add Spam and pineapple and heat through. Serve over cooked rice. Serves 4-6
    from Y2K Kitchen http://www.y2kKitchen.com/

    Seal Spine


    Boil the spine meat with garlic and onions, salt and pepper. until meat is tender. Boil approximately 45 minutes. Safe for consumption if the seal is fresh and properly prepared.
    - From Chuda’s Kitchen (Ethnic Native American Food) http://www.geocities.com/Heartland/Hills/4414/recipe.htm

    Barbecued Dog


    Dress dog, removing any glands from under the legs. Take off all fat, if any. Cut into serving pieces and parboil in salt water for several hours until tender. Place on spit or grill and pour your favorite sauce recipe over the pieces. Grill, turning as needed to brown evenly. Baste with sauce throughout cooking. (improvised sauce: mix a GI canteen cup of tomato sauce or juice with a GI mess kit spoon of garlic powder, two GI mess kit spoons of worcestershire sauce and a dash of pepper)
    - From Emergency Food Preparation http://www.netside.com/~lcoble/dir6/food.htm

    Chicken Pudding


    Cut up one chicken and stew it a little, after which lay the pieces in a buttered dish with a few bits of butter, a little pepper and salt and a little of the water in which the chicken was stewed. Make a batter of one quart milk, five eggs, a little salt. Pour this batter over the chicken, and bake half an hour. (Or till done)
    - From Old Time Recipes http://64.66.168.65/old_time_recipes.htm

    Raw Cactus Recipe


    Ingredients: raw cactus, fresh from the garden
    Yeah, I know that this sounds kinda odd, it did to me also, to eat raw the pads of the plants. But there are some varieties that are actually pretty tasty when harvested very young, tender and succulent. They have an interesting snap and crunch to them, much more than one would expect. Sliced into one inch strips they are an intriguing item on the dinner plate. These must be freshly harvested leaves for this, not canned. For fresh eating I cannot more highly recommend Nopalea Grande Freshly picked organic cactus leaves.
    - From Rivenrock Gardens Cactus Recipe Page http://www.rivenrock.com/recipes.html

    Clear FINE Orange Jelly


    Take four large calves feet, singed, but not skinned. Boil them in a gallon of clear, soft water until the liquid is reduced to one quart and the meat has dropped from the bones. Strain it into a pan, cover it, and set it stand until the next morning. It should be a firm cake. Take a knife and carefully remove the fat from the top of the cake and all the sediment from the bottom. Press some clean, soft blotting paper upon it to remove all remains of greasiness. Then cut the cake of jelly into slices and put them in a porcelain-lined preserving kettle. Add to them a pound and a half of loaf sugar, broken up, a pint of strained orange juice, and the yellow rind of four oranges, pared thin and cut into strips. Beat slightly the whites of six eggs and add them to the mixture along with the shells of three of them, crushed small. Set the kettle over a clear fire and stir until you see all indications of scum beginning to rise. Then quit stirring immediately or the jelly will be cloudy. After it has come to a boil, simmer it ten minutes and pour the whole into a clean jelly bag; place a white pan beneath for the jelly to drip into. Take care not to squeeze the bag or the clearness of the jelly will be irrevocably destroyed. If it is not clear after the first running through, empty the bag, wash it clean, return the jelly to it, and let it drip again. Repeat this, if necessary, until it is quite bright and transparent. When it has congealed and become firm, put it in a glass bowl and break it up. If you wish to put it in molds, put the jelly in them, but not until it is quite clear. The oranges should be ripe, highly colored, and rolled under the hand to increase the juice.
    - From Oddible Edibles http://www.ioa.com/~stanner/oddcook.htm

    Bug Blox


    2 large packages gelatin
    2 1/2 cups boiling water (do not add cold water)
    Stir boiling water into gelatin. Dissolve completely. Stir in dry-roasted leafhoppers. Pour mixture slowly into 13 x 9 inch pan. Chill at least 3 hours. BLOX will be firm after 1 hour, but may be difficult to remove from pan. Cutting blox: dip bottom pan in warm water 15 seconds to loosen gelatin. Cut shapes with cookie cutters all the way through gelatin. Lift with index finger or metal spatula. If blox stick, dip pan again for a few seconds.
    - From Iowa State University’s Tasty Insect Recipes http://www.ent.iastate.edu/misc/insectsasfood.html

    Pigs Ears (Schweinsohren), Germany


    Simmer the presoaked ears in clean water for 2 hours and then dry them. Brush with melted butter; season with nutmeg, chopped marjoram, salt, and pepper. Coat with bread crumbs and fry until golden brown in hot lard. Serve with caper sauce.
    - From Julie’s Favorite Recipes http://www.eskimo.com/~baubo/jreci.html

    Grape Catsup


    Five pounds grapes (cooked and rubbed through a seive)
    Two pints of vinegar
    Three pounds of sugar
    One tablespoon ground cinnamon
    One teaspoon cloves
    One teaspoon allspice
    One teaspoon pepper
    Half (1/2) teaspoon salt
    Boil ingredients until thick
    - From Planet Ketchup http://www.ketchup.wonderland.org/

    Scrapple


    1 hog’s head
    4 to 5 quarts cold water
    4 teaspoons salt
    4 teaspoons powdered sage
    yellow corn meal (about 3 cups)
    Separate one hog’s head into halves. Remove eyes and brains. Scrape head and clean thoroughly. Place in large kettle and cover with 4-5 quarts of cold water. Simmer gently for 2 to 3 hours, or until meat falls from the bones. Skimm grease carefully from the surface; remove meat. chop fine, and turn liquor. Season with salt, pepper, and sage to taste. Sift in corn meal, stirring constantly, until the mixture is thickened to the consistency of mush. Cook slowly for 1 hour over low heat. When sufficiently cooked, pour into greased oblong pans and store in a cool place until ready to use. Cut in thin slices and fry until crisp and brown. Makes 6 pounds.
    - From Utterly Outrageous Recipes - The Gross But Tasty Food Page http://www.zapitalism.com/zap/food.html

    Mealworms “Natural Style”


    As many mealworms as you can sanely eat
    Open mouth. Insert live mealworms. Chew. Swallow.
    - From Edible Insects http://www.eatbug.com/

    Genuine Haggis


    1 sheep’s stomach bag plus the pluck (lights, liver and heart)
    1 lb Lean mutton
    6 oz Fine oatmeal
    8 oz Shredded suet
    2 large Onions, chopped
    Salt and pepper about 1/4 pint beef stock. Soak the stomach bag in salted water overnight. Place the pluck (lights, liver and heart) in a saucepan with the windpipe hanging over the edge. Cover with water and boil for 1 1/2 hours. Impurities will pass out through the windpipe and it is advisable to place a basin under it to catch any drips. Drain well and cool. Remove the windpipe and any gristle or skin. Mince the liver and heart with the mutton. (Add some of the lights before mincing if you wish.) Toast the oatmeal gently until pale golden brown and crisp. Combine with minced mixture, suet and onion. Season well and add sufficient stock to moisten well. Pack into the stomach bag, filling it just over half-full as the stuffing will swell during cooking. Sew up the bag tightly or secure each end with string. Put an upturned plate in the base of a saucepan of boiling water, stand the haggis on this and bring back to the boil. Prick the haggis all over with a large needle to avoid bursting and boil steadily for 3 to 4 hours. Makes 6 to 8 servings.
    - From Haggis Recipes http://www.smart.net/~tak/haggis.html

    Fresh Halibut Heads and Backbone


    (An old Kwakuitl recipe, as narrated in the Kwakuitl language by Elie Hunt and translated into English by her husband, George Hunt, circa 1908.)
    Sometimes the woman boils the heads (of halibut) and invites the friends of her husband. When the men are invited, his wife takes the halibut heads and puts them on a log on the floor. Then she takes an ax and chops them in pieces. The pieces are not very small. Then she puts them into a kettle. Then she takes the backbone and breaks it to pieces. Then she also puts it into the kettle. As soon as the kettle is full, she takes a bucket of water and empties it into it. The water hardly shows among them when she puts it on the fire. She does not touch it; but when it has been boiling a long time, she takes it off. Then she takes here large ladle and also dishes, and she dips it out into the dishes with her large ladle. As soon as all the dishes are full, she takes her spoons and gives one to each guest, an she spreads a food-mat in front of them. As last she takes up the dish and puts it down in front of her guests. Immediately they all eat with spoons; and after they have eaten with spoons, the wife of the host takes other small dishes and puts them down between the men and the food-dish. This is called “receptacle for the bones.” As soon as the guests find a bone, they throw it into the small dish; and they keep on doing this while they are eating. After they have finished eating with
    spoons, they put their spoons into the dish from which they have been eating. Then they take the small dish in which the bones are, and put it down where the large dish had been, and they pickup the bones with their hands and put them into their mouths and chew them. Therefore this is called “chewed;” namely, boiled halibut-head. They chew it for a long time and suck at it; and after they finish sucking out the fat, they blow out the sucked bones; and they do not stop until all the bones have been sucked out. They the woman takes the small dishes and washes them out, and she pours some water into them down again before the guests. Then they wash their hands. As soon as they have done so, they drink; and after they have finished drinking, they go out. Then they finish eating the halibut-heads. Halibut-heads are not food for the morning, for they are too fat. They only eat them at noon and in the evening, because they are very fat; that is the reason why they are afraid to eat them, that it makes one sleepy.
    - From Kwakuitl Recipes (Genuine Kwakuitl Indian recipes from NW Coast circa 1914.) http://www.hallman.org/indian/recipe.html

    Deep Fried Field Rat


    4 mature rats or 8 small rats
    10-15 garlic cloves, crushed
    2 tbs. salt
    1/2 tsp. pepper
    Skin and gut the rats, removing the head and toes. Mix garlic, salt, and pepper into a paste, spread on the meat, then place in direct sunlight for 6 to 8 hours, until dry. Fry in deep vegetable oil for about 6-7 minutes, until crispy and yellow in color. Serve with sticky rice, sweet-sour sauce, fish sauce, or a hot chili paste, and raw vegetables.
    From “Strange Foods: Bush Meat, Bats, and Butterflies, an Epicurean Adventure Around the World” by Jerry Hopkins; photos by Michael Freeman, North Clarendon, VT: Tuttle Publishing, 1999
    - From Recipes of the Damned (Real scary recipes from real scary vintage cookbooks.) http://www.batemania.com/recipes/

    Papaya Peach Kudzu Pudding


    1-2 fresh peaches, blanched*, and sliced
    3 cups of peach juice
    1/2 cup papaya concentrate
    2 cups of soy milk
    5 Tbsp. Kudzu
    *Blanching: Skins can be removed from peaches by boiling some water. Turn water off and put peaches in. Let them stand about 5 minutes...skin should easily peel off.
    1.Dissolve kudzu in a small amount of the peach juice or water.
    2.Combine in a saucepan with other ingredients and cook over a medium flame till the pudding thickens.
    3.Stir well so that the mixture does not stick to the bottom of the pan. Pudding will thicken more when cool.
    - From MightyNatural.com http://www.mightynatural.com/

    Parrot Pie


    12 Parakeets *
    6 Thin slices of lean beef, 4
    4 Rashers of bacon, 3
    3 Hard-boiled eggs
    1/2 tsp. Finely chopped parsley
    1/4 tsp. Dried parsley
    Finely grated lemon peel
    Salt & pepper
    Puff paste
    Flour
    * Parakeets are a small, long-tailed tropical parrot.
    Prepare the birds, and truss them like a quail or any other small bird. Line a pie-dish with the beef, over it place 6 of the paraquets, intersperse slices of egg, parsley and lemon-rind, dredge lightly with flour, and season with salt and pepper. Cover with the bacon cut into strips, lay the rest of the birds on the top, intersperse slices of egg, season with salt and pepper, and sprinkle with parsley and lemon-rind as before; three-quarter fill the dish with cold water, cover with puff-paste, and bake in a quick oven.
    Time: About 2-1/2 hours. SUFFICIENT for about 12 persons.
    From Mrs. Beeton’s All About Cookery, Ward, Lock & Co., Limited, date unknown.
    - From SOAR http://soar.Berkeley.EDU/recipes/weird/recipe5.rec

    Kangaroo Tail, Curried


    1 Tail
    2 oz. Butter
    1 Tbs. Flour
    1 Tbs.Curry powder
    2 Onions, sliced
    1 Sour apple cut into dice
    1 Tbs. Lemon juice
    3/4 pt. Stock
    Salt
    Wash, blanch and dry the tail thoroughly, and divide it at the joints. Fry the tail lightly in hot butter, take it up, put in the sliced onions, and fry them for a few minutes without browning. Sprinkle in the flour and curry-powder, and cook gently for at least 20 minutes, stirring frequently. Add the stock, bring to the boil, stirring meanwhile, and replace the tail in the stewpan. Cover closely, and cook gently until tender, then add the lemon-juice and more seasoning if necessary. Arrange the pieces of tail on a hot dish, strain the sauce over, and serve with boiled rice.
    Time: from 2 to 3 hours. Yield: 6 servings.
    From “Mrs. Beeton’s All About Cookery”, Ward, Lock & Co., Limited, date unknown.
    http://www.interlog.com/~rosewood
    - From Astray.com Recipes http://www.astray.com/recipes/

    Rocky Mountain Oysters (Montana Tendergroin)


    2 pounds bull testicles (lamb/sheep, calf or turkey testicles can also be used)
    1 cup flour
    1/4 cup cornmeal
    1 cup red wine
    salt, pepper, garlic powder to taste
    Louisiana Hot Sauce
    hog lard (cooking oil can be substituted)
    Split the tough skin-like muscle that surrounds each “oyster.” (use a sharp knife) You can also remove the skin easily if the “oysters” are frozen and then peeled while thawing. Set into a pan with enough salt water to cover them for one hour to remove some of the blood and drain. Transfer to large pot. Add enough water to float “oysters” and a generous tablespoon of vinegar. Parboil, drain and rinse. Let cool and slice each “oyster” into 1/4 inch thick ovals. Sprinkle salt and pepper on both sides of sliced “oyster” to taste. Mix flour, cornmeal and some garlic powder to taste in a bowl. Roll each slice into this dry mixture. Dip into milk. Dip into dry mixture. Dip into wine quickly (repeat the procedure for a thicker crust). Place into hot cooking oil. Add Louisiana Hot Sauce to cooking oil (it’ll sizzle some, so be careful!). Cook until golden brown or tender, and remove with a strainer (the longer they cook, the tougher they get).
    - From Testicle recipes, montana tendergroin, rocky mountain oysters and fries http://www.funlinked.com/testicle/recipe.html

    Frozen Ramen on a Stick


    Cook ramens. Drain and mix in flavor packet. Transfer to paper or plastic cups and add a popsicle stick to each. Freeze. Makes a great after-school snack.
    - From Ramen Recipe Page http://www.mattfischer.com/ramen/recipe.html

    Boiled Reindeer Head


    Skin and wash the head. Then chop it in quarters, splitting it between the eyes with an axe. Cover with cold water and boil until soft. It can also be roasted in an open pan in an oven very slowly.
    - From Axe-Woodsman Cookbook http://www.visi.com/~wick/axe/cookbook.html

    French Fried Skunk


    If you want to surprise folks here is how to do it. The meat is darker than rabbit so tell guests it’s wild turkey.
    2 skunks,skinned and cleaned
    1 tablespoon salt
    water to cover
    2 cups vegetable oil for frying
    2 egg yolks,beaten
    3 cups milk or cream
    1 1/2 cups flour
    1/2 teaspoon salt
    2 tablespoons baking powder
    Clean and wash the skunks, making sure that the scent glands are removed. Cut up into small serving pieces. Place a soup kettle on the stove and add the meat. Cover with cold water and bring to a boil over high heat. Lower the heat and boil until meat is tender, about 35 to 40 minutes. Remove all the scum that rises to the surface. Make a batter by Mixing together the egg yolks, milk, flour, salt and baking powder. Mix thoroughly until batter has the consistency of cake batter. Heat the vegetable oil in a deep fryer at 360 degrees F. Dip the pieces of skunk in the batter, then fry them in the deep fryer until golden brown. Drain well and serve.
    - From Buckskinner Cookbook http://www.coon-n-crockett.org/cookbook.htm

    Sheep’s Head Soup


    Head, liver and lungs of 1 sheep
    4 qts. water
    Onion
    Carrots
    Turnips
    1/2 lb. pearl barley
    Pepper and salt
    Cloves
    Marjoram
    Parsley
    Thyme
    Butter
    Flour
    1/2 c. sherry
    Sheep’s heart (optional)
    Cut the liver and lights [lungs] into pieces, and stew them in four quarts of water, with some onion, carrots and turnips; half a pound of pearl barley, pepper and salt, cloves, a little marjoram, parsley, and thyme. Stew all these until nearly sufficiently cooked, then put in the head, and boil it until quite tender. Take it out, and strain everything from the liquor, and let it stand until cold, them remove the fat from the top. Before serving it must be thickened with flour and butter, as though it were mock turtle. A wine glassful of sherry should be put into the tureen before the soup is poured in. The heart cut into small pieces with rump steak makes an excellent pudding.
    - From Godey’s Lady’s Book, 1863
    - From The Civil War Cookbook Online
    http://www.civilwarinteractive.com/cookbooksoups.htm

    NOW - I’ll stand by for the yuks and other ‘How Could You’ comments.. :)
    Gotta be prepared for anything.....

  • Homesteading Thread #1, In Honor of Granny

    02/16/2013 2:12:13 PM PST · 250 of 261
    DelaWhere to Tammy8
    Tammy, Someone posed that question to McMurray Hatchery a while back... Here was their response:

    A recent question from one of our blog readers was:

    I live in the Deep South and I am wondering which breed of chickens would best tolerate the heat and humidity? I am looking for layers, that produce well year round.

    For a hot climate, we recommend the Leghorns and Minorcas, which are Mediterranean breeds. These lighter weight chickens tolerate the heat well and are good layers.

    Heavier, dual purpose breeds that can handle the heat well are Rhode Island Reds, New Hampshire Reds, and Turkens. Many people have also had success with Barred Rocks (Barred Plymouth Rocks).

    While it is not as hot here as where you are, my Buff Orpingtons seem to handle our hot spells pretty well as long as they have plenty of water...

  • Homesteading Thread #1, In Honor of Granny

    02/08/2013 4:19:35 PM PST · 235 of 261
    DelaWhere to JDoutrider
    LOL, I'm here JD... Got bogged down with lots of things going on and lots of projects underway - would see some of 'Our Gang' From NW_Arizona_Granny's list and always took a few moments to have warm thoughts and remember.

    I'll try to do better now... Granny would expect no less...

  • Homesteading Thread #1, In Honor of Granny

    02/08/2013 4:10:05 PM PST · 234 of 261
    DelaWhere to jeffreypine
    Jeff, they do work, but a chainsaw is very slow cutting when used lengthwise. They work pretty well across the grain where they can take a nibble and there is a natural break in the wood so they form sawdust, but in slabbing or cutting boards, I never got a regular chain that would give me anything near what a bandsaw or big circular saw does.

    In a pinch, it would work, but maintenance would be higher and frustrations too.. (However, it sure beats a pit saw run by arm/back power)

  • Homesteading Thread #1, In Honor of Granny

    02/07/2013 8:32:28 PM PST · 233 of 261
    DelaWhere to CottonBall

    LOL still hanging in there.. Good to see so much of the old gang still here.

    Granny kept us all motivated...

  • Homesteading Thread #1, In Honor of Granny

    02/07/2013 8:31:58 PM PST · 232 of 261
    DelaWhere to CottonBall

    LOL still hanging in there.. Good to see so much of the old gang still here.

    Granny kept us all motivated...

  • SOCIAL SECURITY NOW CALLED 'FEDERAL BENEFIT PAYMENT'/ENTITLEMENT!

    12/08/2012 5:22:11 AM PST · 18 of 144
    DelaWhere to IbJensen
    Only fly in the ointment I see in that email is this:

    "..at a meager 1% interest rate compounded monthly, after 40 years of working you'd have more than $1.3+ million dollars saved!"

    They were never going to get a return of 12.68%/yr. - doubt you would either as an average over 40 years.

    However, the point is a very valid one - you would have been lots better off, and the country would have grown much more, had that money been invested in relatively safe investments rather than being in the hands of the money grabbing baboons that are in Washington, and the irritating hyenas that devotedly cheer them on!!!!!

  • Jackson Lee: “Who Wants to Make a Fuss About Social Security When It’s Solvent?”

    12/03/2012 6:31:27 PM PST · 20 of 53
    DelaWhere to Olog-hai

    Same mentality as those who say ‘Change the oil? Why it still runs.’ Geesh

  • NLRB to Force Businesses to Give Employee Information to Unions

    11/17/2012 6:53:47 AM PST · 7 of 28
    DelaWhere to iowamark
    Hmmm, OK, in total fairness, we want all union and non-union members to have ALL the personal information on the organizers, their bosses and the union leadership - you know, so you can legally petition them and have access to the decision making process...

    Two way streets - YAY