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Discussion in 'Bushcraft Chatter' started by Wayland, Apr 29, 2019.
Broch it adds about 30 seconds to my shop. Surely you are not THAT busy!!
Actually I always warn people behind me in the queue because I will always have picked up the item without a label or a damaged label that won't scan
I am the guy in front of you both, the one that has picked off the tomatoes from the 'Vine ripened tomatoes'. Always messesupp the poor person behind the till....
As soon as I can, I'll be putting my orders in to the growers and gardens for fresh local food.
They don't wrap stuff. It's in big boxes. XXX Clean, too. I'll feed the hand that feeds me.
You are expected to bring containers of the right size. Even to trade egg boxes.
I know, I know. This is a hellish hard thing to do in a big city. Every damn thing is so far apart.
Here in BC, local markets in some big cities have been prevented by law.
Just had a thought... I know I was sitting down! What about the caddy liners if a plastic bag or waterproof covering is needed. They are made of cornstarch and biodegradable at the right temperature. So they could be used and possibly burned with no ill effects on a campfire.. though I would be tempted to take them home and reuse them in my food waste caddy as they are not cheap. Anyone have any info on these re burning? I know they are designed for a bio degradation so they might be safe enough to burn tho it would be a waste.
I’m not sure we’re all on the same page regarding “waxed paper.” What we call “wax paper” here isn’t brown. It relatively thin and the wax makes it translucent.
Ther is a heavy brown paper that’s used to line table tops at messy outdoor food events but I can’t remember what it’s called.
We buy ours in Norway, it works ( better) for us. Brown.
I have seen ‘parchment’ paper that is white and semi transparent.
We have that, put in oven around some food. Making parcels.
Here, that table cover is "Table Cover." Comes in 36" x 100' rolls. We get white.
Fabulous drawing paper for kids on rainy days. And old men planning totem and story poles.
I use Baker's parchement paper, strange stuff. Can be used several times.
I use silicone sheets, quick rinses for dozens and dozens of bakings.
I like to use phyllo pastry for wrapping oven-baked foods. Eat the wrapping. All gone.
From Beef Wellington to Curried Chicken to Apple Logs. Wedges of a wheel of Brie with apricot jam glaze.
Just a hint: once thawed and opened, it won't keep. Use it all up and freeze your baked goods OK.
I get parchment paper too. That’s not it.
This is what we call wax paper:
It’s the stuff Mama used to wrap my sandwiches in before putting them in the lunchbox when I was in about th third or fourth grade.
That is what in France is called "papier sulphurisé", because it is treated with sulphuric acid to cross-link the fibres and make the paper impermeable. It's very similar to what in the UK is called "greaseproof paper" (and I've been using that term in this thread, when I should have been using "papier sulphurisé" or "parchment paper").
There is a difference in the process between the two papers, though they in the end give a very similar result.
Now that was interesting info!
Now, to rack your brain more: Those papers you mention, are they OK to burn from an environmental aspect?
I asked that backalong. Nobody answered.
We think the same!
I think the problem is to know what the paper is, and ( for 'wax paper') to know the agent they used to impregnate.
I guess some fossil hydrocarbon wax. So maybe a bit of black, unhealthy smoke?
Have any of you seen the foul chemicals given off by burning pine wood?
I think we can be too 'idealistic' about all of this and would be better off just trying to minimise our waste and polluting activities whilst we wait for technology and business to respond to the demands.
Smoke some fish in those nasty chemicals.
But it keeps the mosquitoes away.
Another reason to make a Same style fire. No larger than your fist.
(I will read the full report tonight, at home.)
Food smoked over pine is anything but delicious. It’s nauseating at best.
Well, I do not know. In Scandinavia we use ( amongs other) Spruce branches, Juniper wood and branches.
Lots of other wild softwood trees too!
Hot smoked or cold smoked? I've had cold smoked over juniper and that was nice. I suspect I'd find hot smoked over most pine a bit acrid - dunno, not tried it