mike
The Pepper King
Posts: 3,661 
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Post by mike on Feb 17, 2024 19:02:59 GMT -5
I started herbs tonight on a Farm. I did not plant the Basil or Dill. I will plant those next weekend.  |
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Post by tompepper7 on Feb 17, 2024 19:16:00 GMT -5
I'll be interested to see how this goes. The tiny bit of experience I have had with herbs tells me not to plant basil with anything else.
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mike
The Pepper King
Posts: 3,661
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Post by mike on Feb 17, 2024 20:13:43 GMT -5
I don't usually do all pods. I usually just do the front 3 and the back 3. But I want to keep it trimmed down. Here is a pic of my herbs last Summer with Basil, Parsley and Dill.  |
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Post by lynnee on Feb 18, 2024 12:29:27 GMT -5
I can never bring myself to plant herbs in a Farm, because they don't need the height. Your photo says that they like the extra space, mike!  |
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mike
The Pepper King
Posts: 3,661
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Post by mike on Feb 18, 2024 15:54:40 GMT -5
Yes, but this time I want to see if I can crowd the plants. Also, I have never had luck with Chives. I'm giving that a go. The Oregano and Sage aren't that important, but what the heck.
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mike
The Pepper King
Posts: 3,661
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Post by mike on Feb 23, 2024 21:57:17 GMT -5
The sage is the first one to show itself.
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mike
The Pepper King
Posts: 3,661
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Post by mike on Feb 24, 2024 13:40:42 GMT -5
Planted Genovese Basil and Dill. Both Sage seeds sprouted. Nothing else showing yet. Added 16 ml Nutes.  |
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mike
The Pepper King
Posts: 3,661
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Post by mike on Mar 23, 2024 18:44:35 GMT -5
I got sick of paying for lunchmeat. Even the cheap garbage is really expensive. So I decided to make my own. Last week I made chicken lunch meat. It was too dry, and it basically fell apart while slicing. With the addition of a protein binder, that is solved. This is turkey thigh from a local farm. I added in Sage, Dill, Basil and even one Cayenne pepper. This is delicious. And I have even a little more meat than today to make a different batch, tomorrow.  |
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Post by lynnee on Mar 24, 2024 1:10:41 GMT -5
That looks so much tastier than commercial lunchmeat, mike! Do you need special equipment to make it?  |
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mike
The Pepper King
Posts: 3,661
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Post by mike on Mar 24, 2024 3:29:43 GMT -5
I use a ham maker and a meat slicer. The photo is of less than half of what was made. It holds about 1 Kg of meat. The next batch will be more of a Bratwurst flavor profile. That is Salt, White Pepper, Nutmeg, Ginger, and Caraway. I'm going to put a Poblano in that batch. Newhai Ham Maker
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Post by lynnee on Mar 24, 2024 9:47:21 GMT -5
Who knew? The video on the Ham Maker page explains how it works. Thanks for the link, mike!  |
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mike
The Pepper King
Posts: 3,661
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Post by mike on Mar 24, 2024 10:14:25 GMT -5
You're welcome. I didn't like the thermometer that came with it. I already have a thermometer I use for roasts and steaks. It connects with your phone for monitoring the temps as they cook. However, the holes in the ham maker are too small. I had to get out my drill to make the holes (2) large enough for my thermometer. This is my thermometer: Wireless Meat Thermometer |
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mike
The Pepper King
Posts: 3,661
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Post by mike on Mar 26, 2024 5:00:38 GMT -5
Added 24 ml Nutes
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