Recent content by Arthur Dent

I sometimes pick a bar and cut off a sliver to try after 2 or 3 weeks, that helps reduce the stress of waiting. Just remember that however it seems at this point it will get better given a proper cure.

If I am soaping frequently I refrigerate my oils, if I am taking a break for a few months they all go in the freezer. Works for me.

Thanks for posting that link IL, pretty sure I used to have that book. It might be the book that I made my first (failed) batch from many moons ago.

That much coconut oil would have me scratching my skin off. But you might love it. Good luck.

That's odd. I tried a batch with the GV animal fat combination and really liked it. I used one of the recipes suggested by Susie, it's my new favorite.

Well...

Why?

While the skillet in the photo is a #8 skillet, it is called a 10" skillet. The actual inside diameter is 10.25" at the top, tapering down to 8.75" at the bottom. The height of the walls is 2" measured on the inside. The original recipe was written for an 8" skillet, which is a #5. Actual...

UPDATE: I found another version of the cornbread recipe that my mother had written down in a different notebook, it was mostly the same as the one I posted earlier, with some minor changes here and there. I took this version and scaled it up by 1.5x, here's what I ended up with: 3 cups yellow...

Yes! Crumble up the cornbread into the glass of milk then eat with a spoon. Oh yeah!

Tonight we made a batch of donuts from Deb's aunt's recipe. Of course we cooked them in a cast iron pot! It made 55 donuts, and they are wonderful! When Deb went to fill the pot with oil she remembered that she had forgotten to buy cooking oil today. I just happened to have a jug of olive oil...

Saranac, your whole post was chock full of good information, but this caught my attention especially. I have always wondered why so many people make their eggs this way. I really dislike eggs made this way. When I scramble eggs I crack them into a medium-hot skillet with with melted butter...

Thanks Saranac for that great information, I appreciate your chiming in. Lots of stuff there to think about. I had planned to make a batch tonight, but when I got home from work my wife was making her version of cornbread to go with a big pot of soup that she also made. So, I'll have to wait...

Hi there and welcome to the forum. There for a second I thought I had made a new post in my sleep or something.

That's the way my dad likes it actually, but it comes out too thin for me. This is what I was worried about. That and the fraction of an egg. Yes, a lot of cooking recipes in the USA are in volume, especially the old ones. But thanks for the ideas. That's a good point. And I'll look up...