That's a lie, I do cook my own meals, cuz u all don't like my kind of food.

Team soap! Great vid :) I want that little pump for mason jars so bad lol.

Egg shells as cheap grit for the chickens is a great idea 💡

Team no soak

Howdy friend Great video Can’t wait till I get my Freeze Dryer God bless 🙏♥️🙏

I love your recipe. I've been searching for a good beef barley soup recipe that I could can. New sub here!❤

Where is the recipe?

I need a 1 cup long handled spoon. May I ask where you found it? Thank You!!

Fabulous job

Very helpful video. Thank you Your end product looks great

Thank you for showing us how you can pork.

Above all...be kind!

I think I'm going to give these a whirl today, thanks!

Congratulations on your Mockmill...! I didn't know if I could ever afford a grinder, but then managed to get a Wondermill Impact grinder at $269 just days before the price went up another $30 across the net. I am SO grateful to have an electric grain mill. I'm planning to try your recipe in the morning. I have the Nutrimill Artiste mixer (which I managed to get for a song during Black Friday a few months ago), but I'll be making this "by hand," especially since it will be when my housemate is sleeping. I ground the flour this evening and put it in a mason jar in the fridge to keep it fresh-ish until morning. I made too much flour too -- though I knew that would happen as I find that the formula of getting 1 1/2 cups of flour per cup of wheat to be ground to be pretty true to form (though I hear some types of wheat or grain may give a little less). I think part of the reason is that the freshly milled flour has not had time to settle like the flours sold in stores. Anyhow, I used 2 cups of soft white wheat and 1 cup of spelt. I had some other flour left over from last time I made sourdough bread and I will probably use most of the flour to make some banana bread (which I sweeten with maple syrup or sometimes half honey and half maple syrup) plus one more banana than the recipe calls for, haha. My housemate's health has been going downhill for many years (long story of all the things) and for the last year she has had to use a walker even in the house to answer the door or whatever. I learned about how healing this whole grain bread (and muffins and cookies, etc.) can be and she has been doing a pretty good job of eating the whole grain breads I make (as well as the other things I make with the freshly milled flour) for just short of a month now. Get this: for the first time in a YEAR she is able to get around the house with just her cane and no walker. She was skeptical whether this whole grain consumption would make a difference for her, but now she is experiencing it (slowly but surely)! It's important to eat a good amount of bread or other whole grain food daily if possible. For her it's been between 1-2 slices bread (sometimes sourdough, sometimes yeasted) daily or the equivalent -- sometimes being in the form of bread pudding, banana bread (which she loves) and whatever else I can dream up. The bread is helping me too. (She is 69 years old and I am just over 70.) Sue Becker has done lectures on KZfaq you can see that explain just why whole grain freshly milled makes such a huge difference. (She is also a food scientist and discovered so much about this over 30 years ago. I started milling my own grain before I ever heard of her -- but after listening to her speak I am making a LOT more whole grain goodies!) Before I had the electric grain mill, (TheWondermill,, which I love), I was grinding grains in my high-speed blender for the past couple of years.

Were you using softened butter to cream with the sugar?

Not to mention, Canning it yourself you know what goes in it and when you get it on sale you're getting yesterday's Prices.

Thank you, wondering if you heated the pan a little longer before putting in dough and then bring it down would help

Hi tanks so much for going through all the recipes. Do you roll your own oats from your oat groats? Have you heard of Sue Becker of Bread Beckers? I highly recommend her videos. Will blow your mind.

Thank you. I just started my journey of learning to bake n mill my own flour. Sue Becker says usually for 1 cup of wheat kernels you get about 1-1/2 cups of flour. If you haven’t watched Sus Beckers videos on Bread Beckers. I highly recommend. Bo my mind n got me inspired to start on this journey

Thanks from Ontario 😊

Thank you ❤❤

Your first eight minutes were a waste of time. I'm looking forward to learning something in the rest of the video.

I need to try this recipe, thank you so much for sharing a real life way to make sourdough bread. Who has time for scales😅 i bet our ancestors didn't use scales only texture and feeling of the dough were enough. I didn't use measurements or scales to start my sourdough starter and it was my first time, but i did do a lot of research.

Yum yum thank you so much

Oh thank you! I've seen bakers turn these into an absolute recipe ordeal. You've made it simple, adaptive to a home kitchen. The cooking method can vary, but I don't have to roll/cut, which I refuse to do.

It's usually around 2/3 cup of wheat berries for one cup of flour. I totally understand about the sugar. Since I started cutting back sugar, I cannot even eat store bought or restaurant, or regular recipes for cookies anymore because they're too sweet. We can easily get used to less.

ooh that grinder looks so nice!

I use commercial milk and raw if I can afford it. My grains do well in both. The lady I bought them from uses goat milk because she raises goats. I like the taste and always mix fruit in it or sweeten it some type of way. I was taught that it’s not Keifer like Sutherland the actor 😊but people still say it that way I have a metal sieve. Mine are good. They still produce grow small. I had some that grew large curds before. Mine are about 8 years old. I’m going to do water grains again. Those grow like crazy!

Do you know that your pantry door has a face in it? Like a guy smiling with a hat on. 😂

Try oranges in tuna or chicken salad. I had it that way at a restaurant and I'm hooked!! Pineapple is really good too!

I use water and vinegar the went use i drain the water them mix with mayonnaise

Why does bread need sugar?

This is truly a no muss, no fuss recipe. Question: Do you feed and discard? Just curious, thanks.

What ingredients did you use for the teriyaki sauce

I too was deciding on that mock mill or the Komo. I ended up getting the Komo...not sure what you mean by the corners but I've never had a problem with it. They are both lovely mills.

How did it turn out? What changes will you make next time?

Wow i need to try this recipe, thank you so much for sharing a real life way to make sourdough bread. Whi has time for scales😅 i bet great grandmas didn't use scales

Most recipes I have seen used tablespoon per quart. Just to allow the expansion versus density ratio. I like your ingredients but I’ll be doing quarts, thanks

I made your sourdough recipe last nite and baked the two loaves this morning. I did add olive oil to the dough. My compliments to you! The bread wasn’t just easy to make but it tastes fantastic, mmm so good. I’m happy you used sugar as I’m not fond of honey in bread dough. Thankyou for the recipe. I baked mine for 45 minutes. ❤❤

Recipe for Swedish pancakes please!

Who knew meatloaf wasn't just the invention of thrifty housewives during the Great Depression? It turns out the idea of mixing meat with a tenderizing filler traces back to the fourth or fifth century AD, when the Roman cookbook Apicius presented a recipe for patties made of chopped meat, bread, and wine.

History. Meatloaf is a traditional German, Scandinavian and Belgian dish, and it is a cousin to the Dutch meatball. American meatloaf has its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since colonial times.

I recently bought a pressure canner. I'm kinda nervous about using it.

I know that I'm late to the party, but, pork, as you probably already know, is now considered "white meat" due to the way that most hogs for commercial use are raised (for lean meat and not fat). And this is also why it's difficult to find thick fat back now days. The darker meat on the loin comes from the front of the hog and is a continuation of the meat of the shoulder. It will actually be a little more tender, flavorful and juicier that the white part.

Well i did my best to watch your video. past all of the whining about how little time you have, through your "instructional knife work" but when it gets to someone that knows NOTHING about what they are talking about but still insists on spreading misinformation, I have to bow out. NO, not everything you said is wrong or misinformation at all. sad thing is I never ever made it to the part of your video that pertained to the "canning". which is actually why i selected this video to watch in the first place. oh well. you sure don't need me to watch anything you post. no big deal

Drives me crazy to watch folks with the knife skills of a toddler.

I use an old ice cream pale and line it with those plastic "Walmart bags" for my garbage pale. works wonderfully. I've been using the same bucket for the last 10 years AT LEAST!

Your neighbors must love the smell……yum

Ty

Make tamale pork in chilli sauce and can it. Then all we have to do is make masa and finish tamales. First batch of tamale meat was missing something but fixable.