This is very handy!
How To Of The Day: Use An Analog Watch As A Compass
How To
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Apr 282015
How To Of The Day: How To Peel A Potato In 2 Seconds
How To
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Apr 162015
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How to peel potatoes really quickly. This simple trick show you a speedy way to peel your potatoes without using a peeler. Great if you’ve got a lot of potatoes to peel. You need to boil the potatoes, but you could try parboiling them and then putting them in the oven if you want roast potatoes, or cutting them for chips.
How To Of The Day: Boil An Egg Without The Gray Ring
How To
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Apr 132015
How to Boil an Egg without the gray ring
Directions:
1) Grab your eggs (I’m using large eggs), and a pot. Pretty easy start, right?
2) Put the eggs in the pot and cover them with water, only about an inch overhead.
3) Put them on the stove and turn it on medium high heat.
Now this is where you NEED to pay attention.
4) As SOON as that water starts to boil (and I mean boil, not just a few bubble here and there), turn the stove off.
5) Set the timer for 10 minutes.
6) When the timer goes off, remove the eggs from the pot and put them in cold water. (Sometimes I put them in an ice bath, but I haven’t found that it really matters either way)
7) Let them sit for about 5 minutes and then dig in.
Of course, if you don’t want them right away, just store them in the fridge, but try to use them within a few days as they go bad faster than uncooked eggs.
How To Of The Day: How To Make Match Stick Rockets
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Apr 102015
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How to make rockets that shoot over 40 feet, with aluminum foil and a match.
Free template: http://bit.ly/MatchboxRocketLauncherT…
How To Of The Day: How To Butcher A Deer
How To, Infographics
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Apr 072015
Image: wideopenspaces.com
If you’re interested in how to butcher your own deer harvests, you might like this illustrated deer meat guide.
This illustration by artist Nadia van der Donk shows where the different cuts of meat come from on a deer.
A single deer can provide a lot of meat that can last for months if rationed properly. The hide can also be used for a wall hanging or carpet.Butchering at home requires a lot more than a deer meat guide. You’ll need the right knives for skinning the hide, a hacksaw, wet stone and gloves for cleanliness.
Plus, the process can get a little dirty, so having a safe place to do it without risking a seriously messed up kitchen is key.
If you don’t know what you’re doing, you’ll be much better off taking it to a deer processing facility or experienced butcher.
But, if you’re up for the challenge of learning how to do it, this handy guide will help out big time.
Getting a deer from the field to the freezer starts with properly field dressing the animal. Make sure to store and hang the meat in a cool and dry environment that is below 50 degrees Fahrenheit. Meat should hang for at least five days to ensure the meat gets tender.