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Mistress Rose



Joined: 21 Jul 2011
Posts: 15514

PostPosted: Sat Aug 04, 18 7:08 am    Post subject: Reply with quote
    

It sounds as if the firing you saw was of about an 8' ring kiln Gregotyn, and that they might not have done much 'free burn' at the beginning. We usually let ours free burn for about 1 to 11/2 hours, and that brings the firing time for our 6' ring kilns down to about 10 hours. Depends on how dry the wood and ground are quite often. The new kiln will be far less dependent on the ground moisture as nothing except the wheels and supports touches it, and as everything beds in and drys out, we are told it may even speed up a bit. It will still be a bit dependent on wood moisture though as the steam has to go before the wood gas is generated in sufficient quantity to continue the heating process. Not quite sure how much a full kiln full will produce yet as we haven't emptied it, but it should be about the amount we get from our ring kiln.

Low fat yoghurt doesn't have to be runny or full of sugar (another thing to check with low fat foods). I make my own and add some skimmed milk powder to the semi-skimmed milk I use to make it. It turns out quite thick, but if you don't like natural yoghurt, it is a bit academic.

I don't think the maize they use for cattle is the same as the sweetcorn that we eat. I think it is more the sort that perhaps you could make into maize flour, but it may well be completely different to both of them. Perhaps Jam Lady knows as she is far more familiar with 'corn' than we are in the UK.

gregotyn



Joined: 24 Jun 2010
Posts: 2201
Location: Llanfyllin area
PostPosted: Sat Aug 04, 18 9:53 am    Post subject: Reply with quote
    

The low fat yoghurt could become a starter if I can make it a bit thicker. I like natural taste-if there is a taste!-as it allows the other stuff,apple pie or whatever, to be tasted. When I do apple pie and blueberries the yog seems to take over a bit. All natural yog. may give the rest some taste too. I have written the recipe down, so thank you, I will give it a try.

The kiln I saw in the demo was big, I felt like stopping for a meal half way round! What I really like about your new machine is the mobility, when you need it; much easier, I would think and usually quicker, to take the burner to the wood if it is practical. And when it is done it is mobile to take it to the point where you want it bagged and stacked ready for delivery, or would the journey destroy the product in transit?

You are right, MR, that the maizes grown for stock feed are not the same varieties as those we eat, but as I understand it is the same thing in basic genetic terms. In the way that brassicas are all related but not the same. Someone locally told me that they had eaten corn from a field of corn grown for cattle, but how true I don't know as some folks have a strange sense of humour, where non locals are concerned!

I will be cutting wood for the new system today and going to deliver tomorrow pm as I will go and collect a load of wood for de-nailing in the morning and cut as much as I can The de-nailing will be a nuisance so I may just saw them out and take the losses of 1 or 2 blanks-they will go with the 'lols' freebies; Little Old Ladies get my wood free to start their fires, the rest pay for theirs!

I hope Cassandra and Jam Lady are ok

Jam Lady



Joined: 28 Dec 2006
Posts: 2498
Location: New Jersey, USA
PostPosted: Sat Aug 04, 18 1:49 pm    Post subject: Reply with quote
    

Here is more than you want to know about corn, probably.

There are more than two types of corn. The big three are field or dent corn, sweet corn, and popcorn are the most popular here in the United States. There's also flint corn which has a hard outer skin, similar uses to dent corn, but isn't as popular over here. Grown in Central and South America as a feed and food source.

Dent corn has a tiny dent in the top of each kerne when dried. It has a very starchy, bland flavor, mealy texture and is used as animal feed, making corn syrup, or ethanol. Probably accounts for better than 90% of our corn production. Here's an image of harvesting a small local field corn crop grown at the end of my road.



Local sweet corn is the one we eagerly wait for.



As an aside, it also makes a wonderful relish.



Flour corn has soft kernels with soft starch. Used for corn flour.

Popcorn has a tough outer shell and a small amount of soft starch content.

Pod corn, better known as Indian corn, has varied color patterns - blue, red, striped. It was developed by Hopi and Navajo as a food crop which also had religious significance. In my part of the country it is used as an ornament in autumn, hung on doors. Indian corn flour is used for blue tortilla chips.



They were were all developed from teosinte, the original wild corn in Mexico. Much smaller, with two rows of 5 to 10 kernels, each kernel had its own husk.

Corn and beans, eaten together, provide complete protein as together they contain all 9 necessary amino acids. Mr Jam Lord and I like black beans and corn, either cold as a salad in summer or hot as a side dish in winter. Iroquois (East Coast native people) grew Three Sisters - winter squash, corn, and climbing beans. Beans provided nitrogen for corn (which as a grass needs ample nitrogen), corn provides a support for beans to climb, winter squash sprawls on the ground and smothers weeds.

Hominy is made from dry corn treated with lye. The process is called nixtamalization. There's also masa (dough) made from masa harina mixed with water and used to make tortillas, tamales, gorditas, sopes. Masa is a very soft flour made from finely ground hominy or dried corn kernels that have been cooked and soaked in limewater (a diluted solution of calcium hydroxide.)

Mistress Rose



Joined: 21 Jul 2011
Posts: 15514

PostPosted: Sun Aug 05, 18 7:29 am    Post subject: Reply with quote
    

As far as the yoghurt is concerned Gregotyn, find a natural non-pasteurised yoghurt that you like. I use the Sainsbury's organic natural yoghurt. Using semi-skimmed or skimmed milk, add something like a flat to rounded tablespoon of dried milk powder to 3/4 pint milk and stir thoroughly until fully mixed in. Reduce accordingly if you don't want so much. I always repasteurise mine by taking it up to just below boiling point, as I keep it in the fridge for over a week, but that isn't totally necessary if you eat it fast. It needs to be about blood heat anyway, so you will have to heat it slightly even if you don't take it that high. Don't try adding the starter to either very cold or very hot milk as it won't work. Add a couple of teaspoonfuls of the starter yoghurt and stir in gently. Keep warm; I have a yoghurt maker, but any warm place like in front of a fire (not too close), airing cupboard, or other warm spot is ideal. Leave overnight. Pour off any whey and then keep cool and eat as needed.

Jam Lady, thanks for all that about corn. I didn't realise that popping corn and flour corn were different, as I don't like popcorn, so have never really studied the stuff to make it. The flour corn is only familiar to me as cornflour that I use as a fine flour for thickening. I did wonder if those ornamental corns were edible, so nice to know they are, but mainly as funny coloured flour.

Opened the kiln yesterday, and doesn't look like a bad yield. Bagged up some yesterday, and the rest has to come out and be bagged on Monday, so day off today.

Mistress Rose



Joined: 21 Jul 2011
Posts: 15514

PostPosted: Tue Aug 07, 18 6:44 am    Post subject: Reply with quote
    

Finished unloading the new kiln and bagging the contents. Think we got about 40 bags out of it, which is less than expected, but as it was the first full firing and we have to learn how to get the best out of the kiln, not too bad I suppose. No brown ends, and a lot few fines than in the ring kiln. Still slightly dirty unloading, but a lot cleaner than usual.

Had fun doing a delivery of charcoal today. The crossroads that 2 of the ways to the woods goes onto directly, and the other one indirectly, was closed while they do road works and no diversion signs up. We were able to turn round and let some other people on a (rather long) diversion we know. I phoned the county highways and suggested that if they didn't want chaos, which could have resulted in the police called, they had better put a diversion and warning sign in that day. If a tractor with grain trailer went down that way, as we are still in the middle of harvesting, they would just have gone straight through, as they couldn't turn round and nowhere else to go.

gregotyn



Joined: 24 Jun 2010
Posts: 2201
Location: Llanfyllin area
PostPosted: Tue Aug 07, 18 1:56 pm    Post subject: Reply with quote
    

I had some corn on the cob on Sunday evening at a neighbour's house, BBQ; seems they like them, I am not so keen on eating outside, but it saved me the trouble of cooking, and they are good company. I must say I never knew there were so many types of corn available, Jam Lady, corn n the cob and fodder corn for cattle were the only 2 I knew, thank you for enlightening me. I will have a go at the yoghurt making, it will be a new string to the culinary achievements I have made from when I was first alone and "learning" to provide food for myself. When I am as busy as now I am afraid I tend to go to the chip shop, for fish, sometimes chips with it , but more usually an apple, (as a pudding!)

Glad the firing was good even if not as much as hoped, at least all the was timber was productive, which will be even better when it is worn in-should that be burned-in?

We have problems like your road men, when they resurface the Berwyn Mountain road. They don't put any signs out till you are about to go up the mountain road and then tell you there is a diversion, which takes you over several one track roads and numerous cattle grids. There would be some common sense in mentioning the problem around 20 miles before you get to that point and send 'visitors' an easy alternative route-main A5, but I know nothing!

We are at last starting to get some grass which may be suitable for second cut silage in a week or so, in spite of not much rain. Any corn to be harvested should be finished by the end of this week, it has been so good. The first of the second cut should be at the end of the month. Grazing grass is the one in short supply and I expect some cattle men have sacrificed some of their silage ground for grazing as there was nothing else at the time.

I have chopped some kindling myself of the thins and have around 8 bags of cut to length blanks, 3"x 2"and 3"x 3", ready to go to the wood chopping machine. I analysed the bagful they did an it works out much the same insmalls and waste, but there were some whole pieces and other bits that didn't turn out as sticks as they should and I will have to do that by hand but less than 5% so in the realms of being OK, I'm pleased! I just have to arrange it-find his phone number would be a good start-on which note, see you all on Thursday.

gz



Joined: 23 Jan 2009
Posts: 8562
Location: Ayrshire, Scotland
PostPosted: Tue Aug 07, 18 9:23 pm    Post subject: Reply with quote
    

The advice I've been given re making yoghurt, is use starter yoghurt of the same fat content as the milk you use..and this proved correct the one time I used different milk

Mistress Rose



Joined: 21 Jul 2011
Posts: 15514

PostPosted: Wed Aug 08, 18 7:14 am    Post subject: Reply with quote
    

The stuff I use is fairly low fat and I use semi-skimmed milk, so must be about the same Gz. I wasn't aware of that, so thanks. I frequently freeze a small portion of freshly made yoghurt and use that as the starter, but need to buy a new one every so often. I lost the last one when the freezer thawed, so have had to buy starter again.

As far as the road is concerned, my phone call had an effect as we found it all sorted when we went in yesterday. Admittedly some people will find the diversion road not much to their taste as it is is about 11/2 vehicles wide, so gets interesting with a lorry, but at least it is now signed that the road is closed before you get to the blockage.

We delivered more charcoal yesterday, and husband did some work on the box trailer he is converting for us to sleep in at shows. I did some necessary paperwork and housework, so at least all the washing is done, including the clothes that were covered in charcoal, although I have a nasty feeling that son may have left some in his room. He has been married 9 years, but still leaves his dirty work clothes here, and still forgets to put them in the wash.

gregotyn



Joined: 24 Jun 2010
Posts: 2201
Location: Llanfyllin area
PostPosted: Thu Aug 09, 18 1:55 pm    Post subject: Reply with quote
    

We will see how I progress with the yog as I intend to start next week-a bit too much going on this w/e, as well as the lead up to our local, LLanfyllin, Show, which is on on Saturday, I will be helping a local farm machinery company with their stand. We are competitors as well as supplying "things" between ourselves. And when you only have a day to do things in all help gratefully, etc. Last year I was with them 'doing' right up to the show start and then I got some food and helped to take it all apart at the finish. Hard work, but I enjoyed it, although I'm getting to the stage where I'm not sure I should be doing it anyway.

I always used to camp at shows, but I have a friend and she and her family sleep in their caravan and I get the stock box! blow up bed and eat out, well it is time off so I spend a bit, as the accommodation is free!

Congratulations, MR, with the road signage. I sometimes wonder if the road folks have done this sort of thing before and are taking the mick, or if every time the traffic has to be redirected, the task is allotted to the latest office recruit who cycles to work anyway.

Your boy is a man after my own heart, MR-when I go away my washing is magically done whilst I have a shower, I just peg it out and watch for rain! At home the BBQ girl and her other half do some washing for me so it all works for the best... for me. They do get free grazing for their horse, but have to bring water. This year they have had some free hay too, which is as well as hay is through the roof in price terms, and as there is very little grass about to graze for him. I "charged" the man who has my grass for hay-10 small round bales. I then made a donation to my graziers horse!

buzzy



Joined: 04 Jan 2011
Posts: 3708
Location: In a small wood on the edge of the Huntingdonshire Wolds
PostPosted: Thu Aug 09, 18 3:02 pm    Post subject: Reply with quote
    

When they closed the road past my house they didn't do anything other than put warning signs either end of the closure a week before, which is all right for those that go out frequently. With the result that we went out, knowing that there was something going on (from all the machinery noise), but not knowing what. Drove down the road normally to be hooted and waved at by a moving column of tarmackers because there was a 10mph speed limit and we were going at 40. How were we supposed to know?


Henry

Mistress Rose



Joined: 21 Jul 2011
Posts: 15514

PostPosted: Fri Aug 10, 18 6:59 am    Post subject: Reply with quote
    

That is always another problem Buzzy; if you live in the middle, you don't. Glad to say the road works are finished now, so life is back to normal in the middle of the village and we have a choice of way into the woods.

Husband and I managed 2 loads of firewood yesterday, cut and delivered, as son is on holiday. After weeks of dry weather it decided to rain on us, so we got slightly soggy, but at least it was light rain. It poured for a while after we had finished. Husband was outside and had to beat a hasty retreat, but we had finished work anyway.

Mistress Rose



Joined: 21 Jul 2011
Posts: 15514

PostPosted: Wed Aug 15, 18 5:51 am    Post subject: Reply with quote
    

We have just about got settled after Charfest and managed to load the kiln again yesterday. Monday I suddenly remembered about 5.45pm that I had a Trefoil barbecue that I had to be at by 6.30, so mad dash to pick some blackberries to take and go. Had a good evening anyway.

Jam Lady



Joined: 28 Dec 2006
Posts: 2498
Location: New Jersey, USA
PostPosted: Wed Aug 15, 18 6:10 pm    Post subject: Reply with quote
    

This morning some of us from the garden club went to the nearby New Jersey experiment / research station (it's 12 minutes from home for me) where we picked 588 pounds of peaches for the food bank, then picked peaches for ourselves. Win / win situation. We'll go back in late September and do the same thing with apples.

Mistress Rose



Joined: 21 Jul 2011
Posts: 15514

PostPosted: Thu Aug 16, 18 6:38 am    Post subject: Reply with quote
    

Amazing Jam Lady. You worked hard for the food bank, so deserve some for yourselves. Sadly peaches, if they grow at all here, are very erratic in their fruiting. I think they need a nice warm wall and lots of TLC, including frost protection to work at all outdoors. Generally grown under glass in the UK.

Jam Lady



Joined: 28 Dec 2006
Posts: 2498
Location: New Jersey, USA
PostPosted: Thu Aug 16, 18 1:38 pm    Post subject: Reply with quote
    

We were picking from two rows of trees. For the food bank and for ourselves took about an hour and a half.



Another row that had not been thinned had such a heavy set of fruit that branches were breaking.



Their flavor is good but not superb - all the rain. Hot dry weather intensifies the flavor. And my beloved Iron Mountain peaches are no more - whatever study it was is done, or they needed the space, whatever. The trees are gone. White flesh, pale skin with tinge of green, ripen in early October. And a taste like perfume, says Geoff, our contact at the station. Last year I made peach saffron jam with them, and it was wonderful.

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