@@lukeandliz can't you see they just let the husk drop on the ground just after the 1st roll and not into a bucket?

I ate while I was in Syria it's amazing debs enab

Yesterday I sent my oldest son out to hunt a some deer in the forest and not return empty handed, he’s still not back, but I am positive he’ll learn a lot from this educational endevour.

@@pierrelemagnifique205crickets

Did the guy die

Mykl Wike where are you from?

That is the problem of schools and so called education. Just offload your learning expences onto tax payer,, we can learn everything by staring into books for four years. So we threw away apprenticeship programs and just hire people with the correct titles. The only problem is, it does not matter how many books you read on surgery, you are not a surgeon until you perform a surgery. And not one, but dozens and hundreds. It is crazy absurd. You lock people into profession they mostly knows nothing about, you lock people out off a profession because they cannot attend the correct school for what ever reason. You waste time and resources and people by forcing people to learn things they will never ever need. I mean, it might work with gender bender studies, but how exactly are you going to bring up construction workers and builders and leaders, you know, things that actualy matter? It is not that we have shortage of suitable people, we have a grave shortage of teachers. The society is unable to educate. Which is why you need all those foreign people to do that stuff, that they have learned by actualy doing the stuff, instead of looking into books. Books are important, but it is experience what matters. I do not think you can run a society this way. But what gives, the most important thing is to have free college.

kof ola 👏🏾👏🏾👏🏾👏🏾

@@kofola9145 I remember my grandfather, back in the '60s stirring maple water into maple syrup all night long feeding the fire. You are so right! You can learn some stuff in books, but nothing beats learning by watching ... then it becomes common sense!

All questions I had. And as mentioned, some of us in newer generations are quite interested in this stuff but have no one to pass these things down to us.. I feel blessed to grow up in the internet age because of this - I'm a 22 year old home cook who loves to do things from scratch and at home with fresh quality ingredients whenever my time and appliance collection allows it.

No, not sugar cane. Sorghum.

I'll take six

+KATZ Family adventures If you're in central NC in late September, you could go by there and watch the process and maybe even help out a little.

+Tom Allen great, I will plan my travel in that direction for the end of summer

+Tom Allen great, I will plan my travel in that direction for the end of summer

Can you please give recipe How can I make it in a city kitchen I have access to sugarcane juice.

Put it on the fire until it changes color until it reaches black color

You need a huge population cut in order to do that unfortunately.

I agree. Or, there should be some type of control, because right now we are uncontrollably reproducing.

LPMeternum did you know you can eat dandelions? did you know that wat you buy in the supermarket is from people chopping down their rainforest? palm oil. cocoa. sugar cane fields for sugar which could be from south america.......... at least we try corn in america with high fructose corn syrup. but we have so much greens. and theres acorns, white oak raw, the others boiled. theres pignut mockernut and shgbark hickory nut, walnuts, beech nut, maple sap and birch sap, cattails, knotweed, plaintain leaf on the sidewalk, boil burrdock root, clover flower tea, mullein tea, um, wild beans, buy beans and make fudge from that. you can make samanoo, it's molasses made at home if you want. you use unpelted wheat which you sprout, and wheat flour, and mash the sprouted wheat and filter it, and make a wheat milk from that, and add it to the flour i suppose and boil away the water for the same concepto!:) and alsoo, you can take some grains from the grains you SEE. all those are grains. do you wait for them to ripen? do they turn brown? there's mugwort you can eat too, and wild carrots, wild parsnip, wild radish, wild horseradish, wild poppy, wild ginger, there's lily, huckleberry, hackberry, serviceberry, bye gotta go eat!

Thanks for the first time in my mind V

Not sure how long they boil it. I know they go a lot by the way the color of the juice changes as it boils in the tray. It starts as a pale green color and gradually turns a light yellow, then finally a darker golden color when they pour it off into a holding chamber before finally pouring it into jars. It's really dark brown in the jar.

Ron Grey That design of the cooking tray... separating it into sections like that, in effect lengthens the distance the liquid has to travel during the cooking process. It allows easier control of the material, and helps keep the juice that's cooked longer separate from the juice that hasn't been in there as long.

Oh wow that's amazing Tom...I was/am soooo fascinated with this whole set-up....gonna start nagging my son to build one for me!!!...:)

orange clad I've not heard of that being tried..... you may be the first to pioneer that endeavor. Thanks for watching.

I would be that pioneer if I could.

yes

Yes, you can. There is a video on utube. You take the cain, cut each knuckle or joint out. Then peel the tough outer part off. Take the inner part (like you were going to chew it for the juice) and you can run it through a heavy duty juicer. Then pour it into a stainless steel pot. Set that on a burner for a turkey fryer and have fun. I think the man got about 1 quart for each 5 gallon bucket of juice.

@@mikeh7708 Oh. You mean You only have to heat the sugarcane juice to get blackstrap molasses ? How long do we have to heat it?