Enjoy!
A recent revelation that I’ve discovered was microwave potato chips. Now, there’s no need to have a deep fryer to make potato chips or even get your chips at the store anymore – this recipe will provide the crisp, crunchy potato chips you want! It’s exactly what it sounds like: simply get potato slices and microwave them to get the crispiest potato chips you’ve ever tasted.
Directions:
First, cut a potato in half and use a mandoline to slice potato into thin shreds. The key to great potato chips is to slice them very thinly. If you don’t have a mandoline, simply use a chef’s knife to slice your potato into extremely thin slices.
Next, our olive oil over a plate and spread out the oil so that your potato chips won’t stick to the plate. Lay your potato slices over the plate. Season with salt and pepper.
Microwave for 3-4 minutes
Give them a second to cool off, then dig in!
Please SHARE this with your friends and family.
Are you interested in moving off-grid so you might live a self-sufficient life away from society? If so, you’re sure to benefit from this video uploaded to YouTube by engineer775 Practical Preppers. The information shared reveals that all one needs to create an endless supply of hot water is some recycled parts and a small rocket stove.
In case you’re not aware, a rocket stove is a hot burning stove that uses small diameter wood fuel. It ensures almost complete combustion prior to the flames’ reaching the cooking surface and is extremely efficient. Learn how to build your own here.
The ingenious technique described in the video utilizes thermal siphon pumping to move the freshly heated water into the reservoir. It’s easy to reproduce and will ensure an individual has an endless supply of hot water for as long as they need.
You think you’re warding off disease, but if you don’t spend enough time washing your hands in the correct manner you’re fooling yourself.
Use the simple guide below to wash your hands like a doctor.
January has been the month of the cold that would not die at the McKay household. First one half of the family got sick, then the other, then the first half again. It was a downright pandemic around here. Productivity, morale, and my gains — my poor, poor gains! — have suffered greatly.
It’s gotten me thinking about how to better handle getting sick in the future, and how to prevent getting sick in the first place. When it comes to the latter, proper and regular hand-washing is one of the most important weapons in your cold and flu-fighting arsenal.
In the past I’ve admittedly been a short and sloppy washer. And I’m not alone; studies have shown that only 5% of people wash their hands correctly.
So we talked to Bryan Canterbury, ER doctor at Newton-Wellesley Hospital in Newton, MA, to get his tips on how to wash thoroughly like a right-old medical professional. His doctor-endorsed guide is above.
According to the CDC, you should wash your hands:
- Before, during, and after preparing food
- Before eating food
- Before and after caring for someone who is sick
- Before and after treating a cut or wound
- After using the toilet
- After changing diapers or cleaning up a child who has used the toilet
- After blowing your nose, coughing, or sneezing
- After touching an animal, animal feed, or animal waste
- After handling pet food or pet treats
- After touching garbage
Skip the antibacterial soap; it’s not only no more effective at getting rid of germs than regular soap, it may lead to the development of resistant strains of bacteria (i.e., the “super bug”). The antibacterial label also tends to make people careless about washing their hands the right way, figuring the soap will take care of the germs itself, which isn’t the case.
Hand sanitizer will work in a pinch — use a big glob, make sure it’s at least 60% alcohol, and rub it over every surface of your hands. Sanitizer’s not a good choice when you’ve got actual grime on your hands, and it doesn’t kill all germs, but it’s almost as effective as hand washing. It won’t lead to super bug-dom, either; hand sanitizer breaks down bacteria in a different way than the anti-microbials in antibacterial soap do. Here’s how Dr. Canterbury recommends using sanitizer:
“In the hospital, we use hand-sanitizer in-out of each patient room. But we are told to soap-and-water after the bathroom and before/after meals and when hands are visibly dirty — and I think that’s great minimum criteria throughout the day no matter your work/life setting; more if possible to prevent catching a cold, flu, pneumonia — or worse.”
There you go, how to wash (or sanitize) your hands like a doc. Until next time, keep your noses, and your hands clean.
Here’s a quick, easy, inexpensive way to seal foods airtight in a plastic-bag. All you need is a zipper-lock bag, and a tub or pot of water.
If using this method for storage use freezer bags for a better seal. For cooking sous-vide, do not use this method for foods that need to cook longer than a couple of hours. For long cooks, use an actual vacuum sealer. Zipper-lock bags can fail with extended cooking times.
When it comes to plastic-bag storage, there are a lot of good reasons to remove as much air as possible. Marinating in an air-free plastic bag helps better distribute marinades around food. Excess air causes oxidation that can develop into off flavors or promote spoilage. Air pockets can exacerbate freezer burn in the freezer and slow down sous vide cooking. Removing that air is simple to do with a vacuum sealer, but what if you don’t own one or don’t want to use the expensive bags for a relatively simple storage or cooking task?
Here’s a quick, easy, inexpensive option called the water displacement method. All you need is a zipper-lock bag and a tub or pot of water.
I first learned about this technique when Dave Arnold demonstrated it to me as an alternative to vacuum sealers for sous vide cooking, but it has far wider applications.
To do it, you start by placing your food inside a zipper-lock bag, then seal the bag, leaving just the last inch or so of the seal open. Next, you lower the bag into a pot or a tub of water. As the bag gets lowered, water pressure will push air out of the bag through the small opening you left. Just before the bag gets completely submerged, seal off that opening and pull the whole bag out of the tub.
Ta-da! Food that’s sealed in a nearly air-free environment, no special tools required.