#canola yield

[kg2adam]

Factors Responsible for a High Yield of Canola

A member of the Brassica family, canola is a cash crop grown widely for its oil, including both cooking oil and biofuel. Canola farming is a popular agricultural activity in several parts of the world, with Australia being the third largest exporter. Grown in all states and territories, canola is a vital oilseed crop in Australia. This crop is generally grown in rotation with other crops like wheat, barley, and pulses.

In this blog, we have discussed the

Factors Responsible for High Yield of Canola

1.       Climatic Conditions: A cool-season crop, Australia’s climatic condition is well-suited for canola cultivation. Canola requires a moderate amount of rainfall and well-drained soils that are rich in organic matter. At the same time, canola requires a pH of 5.5 to 7.5 and is sown in autumn, from March to May, and harvested in a sprint from October to December.

 2.       Crop Varieties: Due to the availability of five distinct herbicide tolerance systems and two distinct canola breeding types, variety selection for canola is made more difficult (open-pollinated and hybrid). Each variety fits into farming systems differently.

 3.       Sowing Period: To increase canola yield in Western Australia, early sowing is the solution. In areas with low to moderate rainfall, canola is sown in April; in areas with heavy rainfall, it is sown in April and May. Depending on the area, some degree of frost danger must be tolerated to get maximum yields.

 4.       Sowing Options: Due to the influence of delayed seeding on output and the availability of efficient post-emergence herbicide choices, a large percentage of canola fields are dry-seeded (depending on canola type). Plant emergence and plant density may be affected if furrow fills happens after dry sowing because plants won't be able to arise from too deep. Delaying selection will probably result in a produce penalty unless the season has already broken early. To calculate the amount of the yield penalty brought on by postponed sowing, use the links contained in the sowing window portion.

 5.       Sowing Rate and Depth: Even though lowering seeding rates can reduce costs; you need to ensure that target plant densities are achieved. To ensure yield potential, switching to earlier sowing is becoming more common to grow canola crops in challenging conditions, often with warm temperatures and drying soil.

 6.       Fertiliser: The gross margin of a canola crop may be lowered by excessive input costs or decreased returns, if there’s not enough fertiliser. Compared to other crops, canola has different nutritional requirements. Using some of the many tools (including software packages, mobile and online apps, information products, and professional services), a tailored fertiliser program can be developed. To outline the nitrogen strategy, consider the crop’s potential yield, soil test results, soil type, and rainfall information. To determine post-emergence rates, nitrogen is applied in split applications. It is necessary to check soil phosphorus status for maintenance rates at seeding. At the same time, canola requires more sulphur than wheat but is equally susceptible to micronutrient deficiencies like wheat. Therefore, you need to monitor the crop within the season and conduct tissue tests to identify micronutrient deficiencies. Conducting regular soil and tissue testing is necessary to develop fertiliser programs as per crop demand.

 7.       Weed Control: Western Australia canola varieties have several herbicide tolerance systems. To choose the herbicide tolerance system, consider the weed spectrum and weed resistance status, crop sequence, rainfall zone, and cost.

 8.       Insect Control: Although different insect species can infest canola crops, applying chemical insecticide is not always necessary. Monitoring the crops through the season, allowing response time to potentially damaging infestations is essential. Canola crops can reach damaging levels if it gets infested by turnip aphids, cabbage aphids, and green peach aphids.

 9.       Disease Control: Monitoring canola crops for disease during the growing season is important as it allows time to consider and implement management options. To complement other management strategies, fungicides can be used but cannot be relied on alone. Other options include seed dressing, fertiliser treatment, and foliar fungicides. However, the commercially sold seed comes with fungicide seed dressing. For canola growers, managing the fungal disease blackleg is an essential consideration for which growers need to utilise different strategies to reduce the loss of yield. There are other fungal and viral diseases that impact canola crops including powdery mildew, downy mildew, and more.

 10.   Harvest: For harvesting canola crops, two techniques are popularly used- direct harvesting and swathing. The key difference between swathing and harvesting methods is the cutting and drying time before harvest. While direct harvesting involves cutting and threshing the crop in a single pass with a combine harvester; swathing, on the other hand, involves cutting the crop and laying it in rows to dry for a few days before harvesting.

 Wrapping Up,

Achieving high yields of canola in Australia requires managing various factors carefully that influence crop growth and productivity.

Now that we have discussed the factors that influence the high yield of canola crops in Australia, it will be easy for you as an agribusiness owner to venture into the canola plantation. If you require detailed insights into canola yield crops, contact us at KG2 Australia and we will provide you with personalised assistance.

[teaboot]

You recently mentioned not to use oil based lube on a silicone toy, as it could become porous, but what about crisco/lard (for anal only, of course)? The internet doesn't yield much conclusive answers...

Thank u for your service Σ:3

You already kinda said it at the tip, but I wanna make it extra clear:

DO NOT USE CRISCO, LARD, OIL, OR OIL-BASED LUBE ON SILICONE, JELLY, ABS PLASTIC, PLASTIC, FANTAFLESH™, CONDOMS, DENTAL DAMS, OR 'FEMALE CONDOMS'

*ONLY* USE OILS OR FATS ON METAL, SKIN, OR GLASS

OILS AND FATS OF ANY KIND WILL DISSOLVE SOFT MATERIALS AND BREAK OR WEAKEN CONDOMS SPECIFICALLY, AND WILL CREATE MICROSCOPIC OPENINGS FOR BACTERIA AND SLOWLY MELT EVERYTHING ELSE

Now to answer your other question:

I don't recommend using household products such as crisco, lard, coconut oil, canola oil, or olive oil for any penetrative activities unless you have no other option available.

For skin-on-skin or glass/metal toy anal sex, it's not the worst thing you can do, but it can lead to infections, odours, and allergic reactions. I won't say DON'T, because almost any lubricant is better than no lubricant when it comes to anal, but absolutely don't go for it as your first choice.

A lot of the arguments FOR using oily lubes are these:

"It lasts longer than water-based lube!" (Yeah, because your body absorbs the water out of water-based lubes- add a bit of water when it starts to get tacky and it'll slick right back up.)

"I have bad reactions to water-based lubes!" (A lot of drug store brand water lubes are full of harsh ingredients that react badly on sensitive skin. My favourite brand of water-based lube is Water Slide. It's one of the cheaper specialty lubes, you can buy it online, and after years of stocking it I've never heard of a bad reaction.)

"We aren't using condoms or non-glass/metal toys so we're using it to last longer!" (This is fine, and oil-based lubes are graded for this purpose so they aren't as iffy as kitchen products, but if you want options, you can consider silicone lube. It's a bit pricier, but WAY outlasts oil.)

TL/DR: You probably won't die if you use crisco/lard/olive oil/coconut oil etc. for anal sex, but it will break condoms, and your specific individual body may not like it as much as actual lube.

Important disclaimer, though: I am not a medical professional, and I've only been peddling for about four years or so now. Happily welcoming any credible corrections or additions!

Awesome question, thank you for asking!!!

[jobjobstuff]

Maxi Muffin Chocolat Intense Dupe

(2024 Olympic Village Chocolate Muffin Recipe)

Original dupe recipe by Becky Krystal of the Washington Post

Instructions based off of a video by @jordan_the_stallion8

Typed up by: @LegendsCookbook

EDITED 8/12/24 to correct misinformation! The recipe was a dupe but passed off as the OG!!

The rest of the image text is under the cut! Also a little rabbit hole on the whole correction at the very end.

Prep Time: 30 Minutes

Bake Time: 20 to 24 Minutes

Yield: 12 Muffins

Muffin Ingredients:

¾ cup milk

¼ cup water

2 tsp instant coffee

½ cup unsweetened cocoa powder

½ cup chocolate chunks

¼ cup butter

2 cups all-purpose flour

1 tbsp baking powder

¼ tsp salt

½ cup dark brown sugar

½ cup granulated sugar

¼ cup vegetable or canola oil

2 large eggs

1 tsp vanilla extract

⅓ cup chocolate chunks + more for garnish

Chocolate Ganache Filling Ingredients:

½ cup heavy cream

¼ cup chocolate chunks

pinch of salt

Instructions:

1. Preheat the oven to 375°F.

2.  In a medium saucepan over medium heat, add in the milk, water, and instant coffee. Bring the mixture to a simmer.

3. Once simmering, add in the cocoa powder and stir until smooth. Then add in the ½ cup of chocolate chunks and the butter and stir until both are completely melted. Remove the chocolate mixture from the heat and transfer to a large mixing bowl. Set aside to cool slightly.

4. In a separate mixing bowl, add in the flour, baking powder, and salt and stir to combine. Set aside.

5. Once the chocolate mixture is slightly cooler, stir in the brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.

6. Add in about ⅓ of the flour mixture into the chocolate mixture and stir until smooth. Add the rest of the flour and fold until just combined. Do not overmix! Lastly, fold in the ⅓ cup of chocolate chunks.

7. Grease a muffin pan or line it with muffin cups. Add the batter to the muffin pan, filling each cup about ⅔ full. Add a few chocolate chunks to the tops as garnish.

8. Bake the muffins for 20 to 24 minutes. The muffins will be done when a toothpick inserted into the muffin comes out mostly clean. Set aside the muffins to cool slightly.

9. For the filling, in a small saucepan over medium heat, add the heavy cream. Heat until just simmering before removing from the heat. Add in the chocolate chunks and salt and gently stir until the chunks are melted.

10. To fill a muffin, add the ganache to a piping bag. Pierce the muffin with the tip of the piping bag and fill with as much chocolate as desired. If you don’t have a piping bag, you can fill the muffin by carefully carving out a small chunk of the muffin from the top and spooning in the filling.

11. We may not be Olympians, but we can try to eat like them!

Additional notes:

Bake time will depend on how big the muffins are. Are they jumbo muffins? Cupcake sized? Mini muffins?

For richer muffins, use whole milk but 1%, 2%, and skim milk will work as well.

---

After doing some research, it looks like this recipe is actually a dupe! While the original video by Jordan the Stallion was vague enough to have you think it was from the original bakery, Coup de Pates, it is actually taken from Becky Krystal of the Washington Post. That recipe can be found here: https://www.washingtonpost.com/recipes/olympic-chocolate-muffins/

The Maxi Muffin Chocolat Intense at Coup de Pates are mass produced, frozen, and sold to bakeries all over. As of 8/12/24, they have not officially released their recipe but that hasn’t stopped chefs from trying to recreate the chocolate goodness! https://www.coupdepates.fr/produit/maxi-muffin-chocolat-intense-831295

The blogger Kassie Mendieta was able to get locate an ingredient list and has based their dupe recipe around that. Give that recipe a peek too: https://ibakemistakes.substack.com/p/the-highly-sought-after-olympic-chocolate

Currently, we’ve reached out to the bakery to ask if they are willing to share their recipe, though we’re sure that we are one of many who want to know. We’ll keep everyone updated if they respond!

We decided to do this update to correct misinformation and to give credit where credit is due. If you make any of these recipes, please share photos and your experience making them! We love food and sharing meals with others 😊

[mariacallous]

Ah, Rosh Hashanah. The holiday in which we’re not only allowed to eat leavened bread, but are encouraged to slather honey over fat slices of the stuff. As my sister and I used to shout from the backseat of our car on our way to Rosh Hashanah dinner as kids—challah! (see definition #2.) Much as I love the pillowy bread, I’m not going to wax on about the wonders of challah. A slightly quicker, crisper gluten-based treat has my heart this new year: Fenugreek frybread.

While fenugreek is more commonly found in curries, chutneys, and spice mixtures in Middle Eastern and South Asian dishes, the fragrant herb is also a symbolic (albeit now mostly forgotten) Rosh Hashanah food. Mentioned in the Talmud by another name — “rubia,” to multiply — fenugreek represents greater blessings in the new year. Fenugreek seeds and leaves are edible; the former lending themselves best in salsas, where they gel and expand (think: chia seeds). The leaves are more akin to dried herbs, with a scent similar to fennel seed.

A traditional Native American dish, frybread is quite literally what its name suggests. The simple ingredients (flour, water, baking soda, salt) are typically fried in lard or oil and served with an assortment of shmears. Similar to the North African-Jewish post-Passover mufleta, frybread’s mild flavor increases in complexity with the addition of dried fenugreek leaves.

In this recipe, the aromatic spice cuts through each bite of the rich frybread, making each piece that much easier to devour. I fried in peanut oil, (after several years of canola-frying latkes and smelling as such for the next week, I’ve changed my ways) though non-hydrogenated vegetable shortening yields a clean, crisp fry as well.

Shanah tovah!

[jewishtwig]

Twig’s Hamentashen Recipe:

Yield: approximately 20 cookies

2 eggs

3/4 cup of granulated sugar

1/2 cup canola oil

1 1/2 tsp baking powder

1 tsp vanilla extract

2 pinches of salt

2 1/4 cups of flour (you may need slightly more or less)

Preheat the oven to 350°F (177°C)

Beat the eggs with a fork in a large bowl then add everything except the flour. Mix well.

Slowly incorporate the flour a bit at a time (you may need to start using your hands) until the mixture isn’t sticking to your fingers a lot and the dough is workable.

Roll the dough out to about a fourth of an inch thick then cut out the cookies using a 3” round cookie cutter or the lip of a cup, a can, etc.

Transfer to a tray then fill with 1 tsp of filling. If you add too much it will leak out so be careful!

Fold your hamentachen into a triangle however you prefer. I usually pinch them since I find it keeps the fillings in better.

Bake for 15-20 minutes until the tips are slightly golden.

Filling ideas: canned pie fillings if you want something quick, Nutella, chocolate chip cookie dough cheesecake, caramel (my favorite), birthday cake cheesecake, strawberry jam, peach preserves, brownie batter (used less than one tsp since it expands), marshmallow fluff with chocolate chips (also less than 1tsp), etc!

Add sprinkles, coca powder, or mini chocolate chips, spices, etc. to your dough for extra fun!

[robbybirdy]

81. Baking therapy on a budget Ft. Genshin Characters: Mika

Hey, every birdy. This recipe is probably going to be one of my favorites. They are so simple and so versatile. And just fun to make. 

Before we start talking about the recipe and how much fun it is, I have to talk about one of my favorite characters. Mika is one of the cutest characters in the game. But, i have a reason why I think he is one of the cutest characters. He reminds me of my birb, Smokie. And I am not the only that thinks that Mika looks like a cockatiel. There are so many memes around the internet saying the Mika is a birbie. He says that he isn’t that picky and will eat pretty much anything. Which is so much easier to talk about then a character that is picky. 

We are going to be making some Pudding Sugar Cookies. 

Looked in my pantry and saw that I had two pudding packets. 2 different types of pudding, one pumpkin spice and one banana cream. Picked them out and thought that they were the same flavor. But the fact that they were just one each, meant that I couldn’t make pudding, because we usually need two packets of one flavor so that everyone can get some pudding. 

I was wondering what to do with them and then my parents went to the local library and bought me 3 cookbooks from their booksale. And this recipe came from the Cookbook Taste of Home Cookies. And I found this recipe that used one package of pudding. 

The recipe and the measurements will be in the description down below.

You will need:

Butter/margerine

Veggie oil

Sugar

Powdered sugar

2 eggs

Vanilla extract

Package of pudding

Flour

Cream of tartar or vinegar

Baking soda

You will want to preheat your oven to 350 F. Do not grease your baking sheets. 

Grab a large mixing bowl and cream together your butter, oil and sugars until the mixture is light and fluffy. 

To this mixture you are going to beat in the eggs, the vanilla, and the pudding mix. 

Now you are going to add in your dry ingredients: flour, cream of tartar (if you don’t have cream of tartar, you can either omit it or you can add in ¼ teaspoon of white vinegar) and your baking soda. Mix well. 

Drop the cookies by the tablespoons 2 inches apart onto your ungreased baking sheets. Flatten with a glass or the palm of your hands and add a bit of sugar on top. 

Bake the cookies for 12-15 minutes at 350 F. You want the cookies to be lightly browned. Remove to wire racks. And let cool. 

These cookies are definitely going to be cookies that I make more than just once. They are so simple and they taste really good. And they are going to have so many different combinations. I wanted to use this recipe with Mika, because it just seemed right. 

The only thing that confuses me is the amount the recipe says it yields. I measured out each cookie to be a tablespoon. And the recipe says that it yields 7 dozen cookies. And I was only able to get about 4 ½ dozen cookies.

I hope that you liked this recipe.  Feel free to check it out for yourself. See you in the next post. Thank you.

Recipe: Here

Pudding Sugar Cookies - Taste of Home Cookies 

1 cup butter, softened

1 cup canola oil 

1 cup sugar

1 cup confectioners’ sugar

2 eggs

1 teaspoon vanilla extract

1 package pudding

4 cups all-purpose flour 

1 teaspoon cream of tartar or ¼ teaspoon vinegar

1 teaspoon baking soda

In a large bowl, cream the butter, oil and sugars until light and fluffy.. Beat in the eggs, vanilla and dry pudding mix. Combine in the flour, cream of tartar and baking soda, gradually add to creamed mixture and mix well. 

Drob to tablespoonsfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. 

Bake at 350 F for 12-15 minutes or until lightly browned. Remove to wire racks. 

Almonds to Zucchini

[dreaminginthedeepsouth]

Sweet Potato and Butternut Squash Soup

By MARTHA ROSE SHULMAN

This silky fall/winter puree tastes rich, though there is no cream or butter in it.

1 tablespoon canola oil 1 small onion, chopped 1 tablespoon minced fresh ginger 1 pound butternut squash, peeled and diced

1 pound sweet potatoes, peeled and diced

1 medium-size Yukon gold or russet potato, peeled and diced 6 cups water, chicken stock, or vegetable stock Salt to taste 1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender. 2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste. Yield: Serves 6 Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.

+

[Erin's version, also heavenly] 4 slices of uncured bacon cut into 1/2 inch pieces 2 leeks- white and light green parts only, cut length wise into 1 inch pieces 6 cups butternut squash ( ~3 lb) 2 Granny Smith apples 3 cups water 3 cups milk - I used 2 1/2 c almond milk and 1/4 c coconut cream (off the top of coconut milk in can)

1. Heat up soup pot over medium heat. Add bacon & let sauté a few minutes until crispy. Remove but leave the bacon fat in the pot.

2. Add leeks, butternut squash, & apples to hot bacon fat. Stir & let cook a few minutes until the mixture begins to soften.

3. Add water and milk. Bring to boil. Lower heat to low/simmer and let simmer for 25-30 minutes.

[immersion blender for smooth soup]

[solarpunkpresentspodcast]

Links Roundup

The interwebs had so many interesting things to read this week! Here’s a links roundup of a few. 

Hurricanes Becoming So Strong That New Category Needed, Study Says

Where else would we start but at The Guardian, with an article about how much bigger and more intense the biggest, most intense hurricanes (and other cyclones) are becoming. You might call it doom and gloom, but the climate–adjacent scientist in me finds some weird satisfaction in seeing that, yes, retaining extra energy within the climate system because we’ve overinsulated it by adding extra greenhouse gas to the atmosphere is having spectacular effects. Honestly, we need to get our act together about reducing our greenhouse gas emissions to net zero ASAP (40 years ago would have been better). 

Should More British Homes Be Built Using Straw?

The BBC website had an interesting article about adding straw–packed panels to the exteriors of buildings (generally as they’re being newly constructed, given the size constraints) to improve their insulation. The straw is packed so tight that it’s fire resistant but not so tight that it doesn’t trap air inside the stuffing, thus serving effectively as insulation, vastly reducing how much you need to heat or cool a building. At the moment, here in Germany, they use thick slabs of Styrofoam, which release horrendously toxic fumes if the building catches on fire. Straw sounds like an interesting, non–toxic, sustainable alternative, especially if you consider how much waste straw is generated every time crops like wheat, rye, and even oilseed rape (Canola) are harvested. The main catch is that production of the panels would need to be scaled up quickly enough to matter in our fight against further climate change by reducing the amount of energy needed to keep buildings at a comfortable temperature. 

A US Engineer Had a Shocking Plan to Improve the Climate – Burn All Coal on Earth

This article, also on the BBC website, is about the opposite of trying to save energy, and it’s a quick history of our attitude toward anthropogenic global warming. Turns out, the sort of people who don’t want to admit it’s real today were the sort of people who used to think it would be great to burn all the fossil fuels to take the edge of the chillier aspects of climate. Bonkers. These were probably also the people who liked to think that adding carbon dioxide to the atmosphere would totally boost plant growth, and therefore crop yields, on a major scale. Also bonkers. 

Can Slowing Down Save the Planet?

The New Yorker published an interesting review of the book Slow Down: The Degrowth Manifesto, in which the Marxist philosopher Kohei Saito lays out the case for “degrowth communism”. He argues that green capitalism won’t be enough to save the planet—and us. It just looks good from a certain vantage point right now because it pushes the environmental and social costs of resource extraction and good production into the Global South. This allows consumers in the Global North to remain blissfully ignorant of the damage they’re (we’re) doing with their (our) unsustainable lifestyles and obsession with continuous economic growth. 

How Craftivism Is Powering 'Gentle Protest' for Climate

Back to the BBC for a fun article about “craftivism”. I’d never thought about this before, but it’s actually a thing that has touched almost all of our lives, even if we’re all thumbs with a terrible sense of aesthetics. Who hasn’t walked past a street pole or statue encased in guerilla knitwear? Even I knitted a pussyhat to wear to an anti–Trump demo on inauguration day (although I didn’t knit a pink one because I would rather die than wear pink, except utterly ironically). And—although perhaps I’m revealing my age here—who hasn’t seen at least a few squares of an AIDS quilt? On the whole, I think it’s good that people put their crafting skills to good political use. Otherwise—and this may be an unpopular opinion—our need to continually craft is just an extension of our unsustainable overproduction and overconsumption of goods. Everyone I know who knits (including myself) has already made more sweaters, hats, scarves, socks, and baby blankets than they can wear out in a lifetime and yet we keep on knitting. 

A Big Idea for Small Farms: How to Link Agriculture, Nutrition and Public Health

NPR had a great article that fits with our current podcast episode on regenerative farming with Solarpunk Farms. A literally existential crisis that we’re currently failing to tackle is that of how we grow food. The whole agricultural system is messed up from top to bottom. Food’s too cheap (and many people aren’t paid enough to be able to pay the real price of food, which is a whole other enormous issue). Because of this, farmers are pissed off and dependent upon subsidies from the governments they’d increasingly like to overthrow. Meanwhile, they’re frantically farming so intensively to try to bring in enough income that they’re destroying what’s left of our natural world. Their farming practices are degrading soils and polluting our air and waterways with fertilizers and petrochemical pesticides, destroying adjacent ecosystems and driving numerous species of plants and animals (including insects and other key invertebrates) to extinction. Related to this, we’re eating too much of the wrong stuff (meat, highly processed foods) and not enough of the rights stuff (fruits, nuts, seeds, and vegetables). Enter the solution: nutrition incentive programs that make it possible for people with lower incomes to obtain fruits and vegetables from smaller, regenerative farms. It’s a win for public health, a win for fruit and vegetable farming, which isn’t subsidized the way corn, soy, and wheat farming is, and it’s a win for the small percentage of food producers fighting not to be swallowed up by the Big Food companies who’ve all but monopolized the production of the food we eat. 

Tractor Chaos, Neo-Nazis and a Flatlining Economy: Why Has Germany Lost the Plot?  

Having started at The Guardian, we’ll bring things full circle and end there with a look at the situation here in Germany. Lots of us are increasingly concerned about the rise of the far right and... perhaps still flying under a lot of people’s radar... that angry farmers are going to end up ushering in the Fourth Reich. The op–ed says it all, while trying to maintain a sense of humor about it. As with so much else in the news these days, it makes you want to scream that we have more important things to be doing right now—that matter for the survival of billions of people—than withdraw into the hermit crab shell of authoritarianism. Their easy answers and general denial of the problems that need solving will only make life even more miserable for most people and allow all our existential problems, like widening wealth inequality, environmental devastation, and increasingly catastrophic climate change, to escalate even further before we begin dealing with them. 

Sci_Burst

To end on a happier note, here’s a shout out about Sci_Burst, a fun podcast from Australia about “science, popular culture, and entertainment”. They even have an episode on solarpunk. If you’re all caught up with us (including with all the extras on our YouTube channel), our feelings won’t be hurt if you give them a listen. 😊

[awesome-recipes101]

Beef Wontons

6+ servings

A 12-ounce package of wontons yields more than 50 wrappers.  So these delicious bites can easily serve 6 wontons as an appetizer to 6 lucky people!  Dip them in your favorite sauce.

Ingredients:

1 pound ground beef

2 tablespoons green onions, chopped

1 teaspoon sesame oil

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon beef bouillon powder

¼ teaspoon ground ginger

¼ teaspoon black Pepper or to taste

12-ounce package of wonton wrappers

Small Bowl of water

3 cups of canola oil for frying

Directions:

In a large bowl mix the ground beef with the onions, sesame oil, salt, pepper, garlic and onion powders, the beef bouillon, and the ginger.  (You don’t have to worry about cooking the meat and spices as they will cook in the wonton wrappers when fried.)

Place some of the wonton wrappers on a plate or some other surface like a cutting board.  Put about half a tablespoon of the meat mixture on a wonton wrapper.  Dip your finger into the small bowl of water and then proceed to wet two of the edges of the wonton wrappers.  Then fold the wonton wrapper in half to form a triangle.  Make sure the edges are sealed tightly all around the wrapper so when you fry the wonton the oil won’t leak into it.  Repeat this process until all the wrappers are used.  You might need extra people to help you.

Using a large pot, a Dutch oven or a large frying pan with high sides pour the oil into it and heat to reach frying temperature which is around 350° or 375°.  You can heat up the oil while finishing the wonton wrappers.  To know the oil is hot enough to cook the wontons you might want to dip a small amount of the wrappers in the oil.  If it bubbles up you know that the oil has reached cooking temperature.

Put the wonton wrappers in the cooking oil but don’t overcrowd them.  6 to 8 might be enough.  It should only take 3-4 minutes per side when the wrappers are put in.  When they are golden brown on both sides they are done and should be removed.  You can put them on a plate which has a paper towel placed on it to absorb the extra oil.  Continue cooking the wrappers until they are all done. 

You can serve them to your guests along with a dipping sauce that you like.

Note:

Canola oil is used because it has a high smoke point.

Tongs or a slotted spoon or a spider spoon would be helpful.

You can make these ahead of time and store them in the fridge.  You can reheat them in the oven on a parchment paper-lined baking sheet in a few minutes.

Wonton wrappers are about 4 inches wide and are usually kept in the refrigerated produce section of grocery stores.

[curvycarbivore]

Ricotta and Sausage Stuffed Manicotti (Vegan)

Yield: 5 servings | Prep time: 20 minutes | Cook time: 40 minutes | Total time: 1 hour

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Hungry Planet plant-based meats are truly nutritious, featuring fewer calories, less fat, no saturated fat, and no unnecessary ingredients. The sausage crumbles are especially one of my favorites; they're so easy to add to any recipe and will turn your boring jarred pasta sauce into a deliciously meaty meal. Hungry Planet also offers other easy-to-cook-with plant-based meats like grilled chicken strips, Thai meatballs, Italian sausage meatballs, and more. Find them in the freezer section at your local Sprouts Market and Shop Hungry!

Ingredients:

1 box (8 oz) of manicotti noodles

1 package (8 oz) of Hungry Planet Italian Sausage™ Crumbles

1 tbsp cooking oil (grapeseed or canola)

1 block (14 oz) of firm tofu

3 tbsp vegan cream cheese

1/2 cup vegan mozzarella cheese, divided in half

2 tsp dried oregano

2 tsp garlic powder

1/2 tsp salt

2 large handfuls of fresh baby spinach (or 1/2 cup of frozen spinach)

1 jar (25 oz) red pasta sauce

Directions:

Lightly grease a 9x13, 3" deep pan or glass baking dish and set aside.

Start by boiling the noodles.

Bring a large pot of water to a boil. Carefully add the entire box of manicotti noodles.

Boil the noodles according to the "al dente" instructions on the box, usually for about 7 minutes.

Once they are cooked, turn off the heat and carefully remove the noodles from the water. Lay each noodle out on a fresh towel to dry, making sure they are not touching each other.

While the noodles are boiling, prepare the sausage crumbles.

In a medium sized bowl, add the entire jar of red sauce. Set aside.

Heat a medium sized frying pan on the stove over medium heat.

Add 1 tbsp of oil to the pan.

Add the entire bag of Hungry Planet sausage crumbles to the pan and quickly mix to coat the crumbles in the oil.

Cook, stirring occasionally, for about 2-3 minutes or until the sausage crumbles are just defrosted (do not overcook since they will be baked in the oven).

Remove half of the sausage crumbles and add them to the bowl with the red sauce. Mix and set aside.

Add the spinach to the frying pan with the other half of the sausage crumbles and cook until the spinach has wilted (or defrosted if you're using frozen).

Remove the sausage/spinach mixture from heat and set aside.

Next, prepare the tofu ricotta filling.

Remove the tofu from the package and gently press it with a kitchen towel to remove some of the excess moisture.

Place the tofu in a large mixing bowl and use the back of a fork to break it up into fluffy crumbles.

Add the cream cheese, 1/4 cup of mozzarella cheese, oregano, garlic powder, and salt to the tofu and mix until everything is evenly combined.

Gently fold in the entire sausage/spinach mixture to the bowl with the tofu.

Now that you have the boiled manicotti noodles, ricotta sausage mixture, and sausage red sauce done, it's time to stuff the manicotti.

Preheat your oven to 350° F.

Using a small spoon, fill each manicotti noodle with the tofu mixture. Try to fill about 10-12 noodles (you need less filling per noodle than you think, maybe about 2.5-3 tbsp per noodle).

Place the filled manicotti noodles in the greased baking dish.

Once all the manicotti noodles are stuffed, top them evenly with the sausage red sauce mixture.

Sprinkle the other 1/4 cup of mozzarella shreds on top of the red sauce.

Cover the dish with tin foil and bake for 30-35 minutes, or until the sauce is bubbling and the cheese is melted.

Remove from the oven, uncover, and let it cool for about 10 minutes before serving.

Top with some fresh basil leaves or oregano for a garnish.

Tips and Tricks:

The Hungry Planet sausage crumbles can also be defrosted in the microwave! Simply microwave them on high for about 1 minute, then mix in the roughly chopped spinach and microwave for another minute or until the spinach is wilted (or defrosted).

Store any leftovers in an air-tight container in the fridge for up to 7 days.

Reheat leftovers in the microwave for 2 minutes or until the manicotti noodles are warmed through. Top with extra red sauce and cheese if desired.

[hedoughnism]

Plant based foods people claim are unethical/not vegan/proof vegans are bad/ whatever, ordered by least to most " legitimate".

Quinoa-One news article said foreigners buying quinoa would make a staple crop inaccessible to locals, this is stupid cause we grow crops to meet demand, also being from the Andes Quinoa grows in temperate places as well as potatoes do. Also, the locals already transitioned to a western diet.

Agave- The Greater long nosed bat is an endangered species that relies partially but not exclusively on Agave plants for nectar. Agave or "century" plants are long lived and die after blooming. They are mainly grown and harvested before flowering for Tequila production. a very small amount of wild agave in harvested for bootleg mescal in some regions. The main threats of the bats are habitat loss to agriculture, roost disturbance, and persecution as mistaken for vampire bats. If anything, the agave is threatened by a shortage of bats.

Figs- the inside of a fig consists of flowers that are pollinated by a fig-wasp, which lay their eggs in figs. Female wasps go on to lay eggs in other figs while males are trapped inside and are digested inside the fig. wild wasps obviously aren't harmed by fig harvest. and most fig trees grown today don't rely on pollination too fruit.

Cashew-The outside of a raw cashew contains a shell that contains anacardic acid, a major skin irritant. Workers are exposed to it when the outer shell is peeled before the cashews are cooked. workers are sometimes given gloves but not always, the only mentions of slave-labor I could find in the Cashew industry involved prisoners.

Palm oil- Palm oil has been the main crop behind the deforestation in Malaysia and Indonesia in the 21st century, but considering Indonesia's population size and rapid industrialization, the deforestation feels almost inevitable. Is far from the best oil (look at pongame oil trees, or algae) but it produces more calories per land area than the most dominant competitors like canola/corn/soy/coconut/olive etc. Additionally, though trace amounts of Palm oil may show up in many western products, it is mainly being used as a cooking oil in Asia.

Soybeans- Occasionally I'll see someone (presumably British) jump to soy as an example of an exotic food that is harmful cause it's imported. As an American I find this surreal cause soy is a boring standard crop, the second largest in land use after corn, mainly grown as the default legume for nitrogen fixation, but I understand an export market means an import market somewhere else. additionally, over 3/4s of soy is fed to livestock. Soy production alongside cattle ranching are major drivers of Amazon deforestation, but again most is fed to livestock. It also has a higher yield per acre than beans, peas or peanuts.

Rice- Rice is sometimes considered a major source of agricultural emissions, Rice is one of the most important crops, and the still water it grows in is a source of methane as anaerobic bacteria decompose matter. Since wetlands are generally considered better at carbon capture than dry land, I question rice farms net impact compared to other crops, and rice produces more tons per acre than wheat (though admittedly less than corn), so it is unclear.

Tea- tea is a very labor-intensive crop as young leaves are harvested by hand by workers, and slavery seems relatively common in the tea industry. having people walk through thick shrubbery, reaching hands in bushes, is a recipe for wildlife conflict. Leopard attacks on and venomous snake bites on tea plantations are an issue. However, all the tea in the west is just the powder at the bottom from actual tea production for the Asian market. so, it doesn't increase demand.

Chocolate/Coffee (not counting Kopi-Luwak)- I am lumping these two together because they are broadly similar in many ways. Both have very high carbon footprints, land use, and eutrophying emissions per Kg of food produced compared to other plant-based foods. both are primarily grown in former tropical forests, both contain high levels of caffeine and are neither produce nor staple crops, and both are well known to have very high rates of child labor and slavery in them for anyone paying attention. Thankfully these problems are well known enough that many certification schemes (Fair Trade, Rainforest alliance certified, bird friendly coffee, etc.) that can be used to guide purchases. If anything, I would prioritize coffee over chocolate because 1) assuming your already Vegan you're already selecting for higher end dark chocolate/specialty vegan chocolate that is likely better in other ways and 2) I am assuming most people consume more coffee than chocolate.

Almonds- 55% of the world's almonds are grown in the US. Almonds are sometimes scapegoated for water shortages, but Animal agriculture is far the main driver, and all nut trees are very water thirsty. Almonds need hot dry climates but the same is true of pistachios. More interesting is bees. only 2.9% of captive honeybee hives are in the US. 40.8% of Beekeeper profit in the US is from pollination service, with 82.2% of that coming from Almonds. Almonds may contribute more to bee exploitation per serving than other crops. avocados, blueberries, blackberries, canola, cocoa, cranberries, cherries, cucumbers, honey dew melons, kiwis, pears, pumpkins, raspberries, strawberries, and watermelons, among many others, are also pollinated by managed honeybees. because American honeybees are such a small share of the global population, and the share of Almonds grown in the US is so high compared to other crops, I do believe, but only with a low degree of confidence, almonds are worse for honeybees than the average honeybee pollinated crop. The good news is between new self-fertilizing verities catching on, pollination being 5% of an almond producer's production costs, pollinating machines, and native bee conservation measures, the importance of honeybees to almond production will likely gradually diminish.

Coconut- It seems that kidnapped wild southern pig-tailed macaques are used to produce nearly all coconuts in Thailand, being used as labor picking coconuts. The practice is likely present in other Southeast Asian countries as an American practically all coconut products I could readily access come from Latin America, but it's something it would be a good idea for Old Wolders to be aware of.

[nbula-rising]

Drunken Noodles

Total: 20 min Yield: 2 to 4 servings

Ingredients

Sauce:

2 tablespoons sweet soy sauce 1 tablespoon oyster sauce 1 1/2 tablespoons fish sauce 1 tablespoon sugar 1 teaspoon Sriracha 1 teaspoon minced garlic 6 to 8 Thai basil leaves, cut chiffonade

Noodles:

3 tablespoons canola or peanut oil 2 to 3 cloves garlic, minced 2 large eggs 1 to 2 serrano chiles, thinly sliced 6 to 8 large shrimp, peeled and deveined 1/2 medium white onion, sliced 4 cups fresh rice noodles, separated 1 cup Thai basil leaves, loosely packed 1/2 cup grape tomatoes, halved

Directions

   Make sauce: Combine all of the ingredients in a small bowl. Set aside.    Prepare noodles: In a large sauté pan, heat the oil over high heat. When you see a wisp of white smoke, add the garlic and cook, stirring, until light brown.    Add the eggs and serrano chiles and cook, stirring, until the eggs are lightly scrambled and barely set, about 1 minute.    Add the shrimp and onion, folding constantly until the shrimp turn pink, about 1 minute.    Add the noodles, basil, tomatoes and sauce and toss to combine for about 3 minutes. Don't be scared to scrape the bits off the bottom before they burn. Cook for 1 additional minute until the noodles are cooked and coated well. Serve hot.

[fahneditors1]

Effect of Replacing Corn Silage with Canola Silage on Feed Intake, Nutrient Digestibility, Milk Yield, and Thyroid Hormones of Lactating Dairy Cows

Introduction: Providing good quality forage in dairy cattle diet is vital for the dairy farm industry. Canola forage was newly added to dairy cows’ diets in Iran. The present study aimed to determine the effects of replacing corn silage with canola silage on feed intake, apparent digestibility, milk yield, milk composition, and thyroid hormone levels of dairy cattle in Mashhad, Iran. Materials and methods: Nine Holstein cows were used in this study and were allocated in a 3×3 change over Latin square design study. The trial consisted of 3 periods, each lasting for 20 days. The first 15 days were considered an adaptation period. Experimental diets were formulated to provide 33% of the total dry matter (DM) as forage. Canola silage was substituted with corn silage at levels of 0, 50, and 100% of DM. Results: Dietary concentrations of neutral detergent fiber (NDF) and acid detergent fiber increased when corn silage was replaced by canola silage. Replacing corn silage with canola silage caused a significant decrease in DMI. The apparent digestibility of DM and crude protein were not affected by the dietary replacement of corn silage with canola silage; however, organic matter and digestibility of NDF decreased significantly. When corn silage was replaced by canola silage, there were no significant changes in milk yield, fat-corrected milk, and milk composition in the investigated cattle, but milk protein changed significantly. The results indicated that 50% substitution of canola silage caused higher milk protein. Rumen fluid pH and its ammonia nitrogen concentration increased significantly in experimental animals. T3 and T4 decreased, whereas blood urea nitrogen concentration increased by dietary replacement of corn silage with canola silage. Conclusion: Canola silage can be substituted with corn silage, and feeding canola silage can benefit some aspects.

https://fahn.rovedar.com/article_158156_9575d05f425c89a02d10696fbbf9d3b1.pdf

[kiragecko]

I suddenly thought of this song, and it still makes me laugh. Most central Canadian thing ever. Even has tension with the local Hutterites! Anyways, these are good lyrics that I think of every few years:

We spread genetically modified canola seed/

That was genetically modified for controlling the weeds/

And for big old yields and margarine oil, raised hell all over that native prairie soil./

Agriculture Canada is definitely gonna be looking for us.

(Forgive the terrible quality. I’m sure there are 2005 Canadian country music videos that people have uploaded with okay resolution. This is not one.)

[cheftipex-blog]

Pan fried Scallop, pear and black garlic cream INGREDIENTS: YIELD: 20 pieces -20x Sea Scallop (no shell, no roe) -4 tablespoon of unsalted butter -canola oil -table salt and white pepper to season Black Garlic: -100 grs peeled garlic cloves -2 bay leaves -1 tablespoon skid ink -1 tablespoon COLD unsalted butter -a pinch table salt Garnish: -3 Corella Pear -4 tablespoon mirin -4 tablespoon soy sauce -6 tablespoon sesame oil -1 punnet Baby Shiso cress For the complete detailed #recipe find it in my #cookbook 📚 ⚠️↪️ #petitcanapés click on the LINK IN MY BIO #linkinbio ⚠️ More awesome and modern #fingerfood recipes in the book! 📕 Please share!! 🙏🙏🙏 #selfpublish #selfpublishedauthor #promotebook #marketing #sellbook (at Sydney, Australia) https://www.instagram.com/p/Clc5JFAPpLF/?igshid=NGJjMDIxMWI=

[ariannawilliamsblog]

Tips for Avoiding Common Fried Chicken Mistakes

Fried chicken in Mattoon IL is a beloved comfort food, celebrated for its crispy skin and tender, juicy meat. However, many home cooks struggle to replicate that perfect restaurant-quality fried chicken. To help you achieve fried chicken perfection, here are essential tips to avoid common mistakes that can hinder your culinary success.

Don’t Skip the Brine or Marinade

One of the most crucial steps in making delicious fried chicken is marinating or brining the chicken. A simple brine of water and salt can enhance the flavor and moisture of the meat. Alternatively, marinating in buttermilk not only adds flavor but also helps tenderize the chicken. This step is vital, as it can significantly improve the overall taste and texture of your fried chicken.

Choose the Right Cuts

Choosing the appropriate cuts of chicken is key to achieving the best results. While many people gravitate towards breasts, using a mix of thighs, drumsticks, and wings can yield better flavor and moisture. Dark meat, like thighs, tends to be juicier and more forgiving during the cooking process, while breast meat can dry out easily if overcooked. Opting for bone-in cuts can also enhance the flavor.

Maintain the Right Oil Temperature

Temperature control is essential for perfectly fried chicken. If the oil is too hot, the exterior may burn while the inside remains undercooked. If the oil is too cool, the chicken will absorb excess oil and become greasy. The ideal frying temperature is between 325°F and 350°F (163°C to 177°C). A deep-fry thermometer can help you monitor the temperature accurately. Frying in small batches will also help maintain the oil temperature.

Let the Chicken Rest Before Cooking

Allowing the coated chicken to rest for about 30 minutes before frying can improve the final product. This resting period allows the coating to adhere better and can help the chicken cook more evenly. It also brings the chicken closer to room temperature, reducing the shock of cold meat going into hot oil, which can cause uneven cooking.

Don’t Rush the Cooking Process

Frying chicken is not a race; patience is crucial. Cooking too quickly at high heat can result in burnt chicken on the outside and raw meat inside. Instead, fry the chicken in smaller batches, allowing for thorough cooking. Typically, chicken should take around 12-15 minutes per batch. Consider using a meat thermometer to check for doneness, ensuring the internal temperature reaches 165°F (74°C).

Use the Right Oil

Choosing the right oil for frying is also important. Oils with high smoke points, such as peanut, canola, or vegetable oil, are ideal for frying chicken. Avoid oils with low smoke points, like olive oil, as they can burn and alter the flavor of your dish.

Drain Excess Oil

Once the chicken is fried to a golden brown, it’s crucial to drain excess oil. Place the fried pieces on a wire rack over a baking sheet or paper towels to absorb the oil. Avoid stacking the chicken, as this can trap steam and make the coating soggy.

Experiment with Flavors

Finally, don’t hesitate to get creative with flavors. Incorporating various herbs and spices into your marinade and coating can elevate your fried chicken. Experiment with different seasonings, such as cayenne pepper for heat or dried herbs for added flavor.

Conclusion

By avoiding these common mistakes and applying these tips, you can create fried chicken that is crispy, flavorful, and juicy. With practice and a little patience, you'll master the art of frying chicken, impressing family and friends with your culinary skills. Enjoy the process, and happy frying!