People don’t think it be like it do. But it does

I made the English muffin from flour, yeast, salt and water. The jam was made from strawberries, home grown blackberries and pectin made from my apple trees. The mess was fermented from honey and yeast and the elder flowers from my back yard.

The only thing that left unchanged from when I acquired it was the peanut butter. The rest was stuff I grew or bought and processed into something else.

The problem in my kitchen is that you look around and there’s nothing to eat, just stuff to make food from. I don’t have a lot of the ingredients you can just dump into a crock pot. Everything needs some kind of treatment before it can be used as an ingredient in something else. It’s part of how I keep my cost so low.

The SPAM can had a pull tab. I was able to pull it with leverage and just the one hand.

Ah. All my 5 pressure cookers are stove top. I don’t trust appliance based ones to live longer than a year or two because the heat destroys the electronics in them. A stove top one is a BIFL item.

Can you provide the timing and water rice ratio? A pressure canner doesn’t release as much steam so I’m thinking less water? But also it only takes about 15 minutes of zero stress in a pot but if you get distracted with a pressure canner on such a small amount of time it’s going to burn.

Sir this is a Lemmy’s. Not a reddit.

I can’t stand auto can openers. They take up space and break.
I have a very ergonomic OXO manual that is easy to do with just one hand.

But I did ask my wife “why didn’t we buy cans with pull tags!” Her “because we buy whatever is cheap.”

I can’t afford the nails right now but I could take one of my existing unsold boards, build the wals out of scrap and have the whole thing done in under 12 hours if I could.

I tossed the rice cooker 16 years ago. Never as reliable as a pot and took up space.

We were also in a time crunch because we had to eat and drop a kitten off for transport to their new rescue home.

Ah, right comment but I didn’t see the context of your reply so I thought you meant the foods.

I’d have to buy the neils either way. Brass is food safe and more antimicrobial than stainless. And would look better with the wood I would use instead of plastic. Wood is also naturally antimicrobial. A small amount of Titebond III and the join would be water proof.

Instant potatoes mixed with corn, some chicken nuggets and some hot sauce is a guilty pleasure.

I’m hoping this does not become a long-term issue.

I could make one of those. Wondering if I should go with stainless steel or brass?

It’s fully doped up on prednisone, antibiotics and ibuprofen so that it can get a job.

I’d definitely eat that

Easy meal. You can even do bagged hash browns. Just don’t think about shredding cheese and trying to roll it into a breakfast burrito.

Ah. I can hear it now.

Personal experience?