My kitchen sink drained very slowly and not properly anymore (that’s ok after 10 years of ample use). Thanks to the vastness of the internet I came across an easy and convenient manly hint on the topic requiring only household items, so I tried that.
The summary? In my case, this did actually work 🙂 Here’s how:
Ladies and Gentlemen, it’s about Germany, the country where I was born and raised, where I have lived all my life and that was a decent, advanced industrialized nation about just one year ago. Now, our current green-leftist government is obviously diligently working hard on passing the nation right downwards to the third world.
This includes (among much else) meanwhile even official bodies declaring large-scale blackouts well possible this winter – due to our amateurishly conducted and eventually disastrous “energy turnaround”. Not even a year ago, people articulating the exact same warnings were disparaged as “nazis” (will always work in germany), “conspiracy theorists” or simply “weirdos”. I’m proud to state that I was one of them 🙂
Uahhhh… 🙁 I went to the basement today and discovered this. Seems I’ll have to defrost the fridge (actually, both of my fridges) to make sure they work properly again. Here’s how to do it (this is a manly hint):
I wanted to try pickling, so I decided to give it a try on the weekend, but starting with only small batches. My beloved aunt Inge would vividly oppose to the term “pickling” (she’s an institution on home grown greens as well as food-preservation and she’s some kind of an old-style, longtime proficient german homesteader, not the american style 🙂 ). But I’ll try anyway.
I wanted to recreate a traditional and well-proven method of coating metal – destinctively not using simple oil nor lacquer or other modern substances. The solution is the so-called “Japanning“. I found a very interesting and informative YouTube Video from this guy (he’s somewhat crazy and absolutely cool!) and I recreated it. It’s a lot more time-consuming than modern coating methods, but it’s fun, it works and it gives me a feeling of “traditionalism”.
Here’s the formula for my simple cheese brining solution. Easy to make and shelf-stable for an eternity.
The goal is to produce a ~20% salt solution. I only brush it onto my cheese instead of dipping the whole slab into the brine. Mix and store in an airtight container and make sure to sterilize your brush before applying.
The recipe:
– 300 ml water
– 67 g salt
– 4,5 ml white vinegar
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