I take a lot of leftovers to work, and normally I use plastic containers or plastic bags, but the convenience this gives me comes with the cost of buying the containers as well as the concerns over BPA and other chemicals in the plastic.
While neither of these concerns alone are great enough (to me) to necessitate a change I am interested in learning what to do in the event I would not be able to easily buy plastic sandwich bags or cling wrap. Continue reading
Black garlic is a traditionally Korean specialty that is also becoming common in North America. It is probably cheaper to buy pre-packaged black garlic,but I wanted to try to make it myself.
Once done, the garlic is chewy, sweet, and has a very mellow garlic flavor.
You can use it in many recipes such as pasta, hummus, pizza or stir-fries.
Fermenting the garlic is a simple, but it does take a long stand-by time, so be prepared to wait. Continue reading
I love my Ka-Bar TDI, it is very ergonomic and designed to be used weak-handed to help defend against gun grab situations. The problem is that it is an extremely well designed knife, with a nice Kydex sheath, to keep it inexpensive something had to give. What “gave” was the belt clip.
I am not the only person to hate the mounting system on this knife – Ka-Bar even sells replacement mounting hardware to replace the belt clip when it invariably bends.
The belt clip is just a thin piece of tempered steel, and if the knife ever catches on anything the loop will open up, and will never bend back to hold the knife tightly again.
This problem with an otherwise fantastic knife has created a small cottage industry of custom sheathes for this knife, but I like the sheath that came with it so I decided to see if I could engineer a solution. Continue reading
Here is a recipe for and essential ingredient in many baking recipes. I add it because it can be cheaper to make it in bulk on your own (depending on if you can get cheap cream of tartar – a byproduct of wine making), and because many commercial baking powder products contain aluminum sulfate. This recipe keeps aluminum out of your food.
I have seen all sorts of websites –prepper and otherwise, showing the miraculous chemistry of the Mountain Dew glowstick.
I see this the most on aggregated posts “10 amazing camping tricks” or “20 DIY Prepper Projects” and the like, but it is also frequently found on pinterest.
The directions to make a bottle of mountain dew glow are simple:
- Cautiously pour out all but one-quarter inch of Mountain Dew into a glass
- Add a very small amount of baking soda to each pop bottle
- Add three capfuls of hydrogen peroxide