15 Uses for Vodka

BY WILL BAILEY

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Pour five liters of vodka into a utility bucket for a soothing, sterile footbath.

You can keep away insects and plant pathogens by lining the edges of your lawn with glasses of vodka.

Wash your car with vodka. You’ll need anywhere from 7-10 bottles of vodka, depending on the car. Remove excess vodka with vodka.

Instead of paint, use vodka. Your friends will be impressed: “Wow, you painted your dining room vodka?!”

Save water with a quick vodka shower. Just pour vodka onto your head, lather, and rinse. Go ahead, sneak a sip… nobody’s looking!

Construct a footstool out of empty vodka bottles so you can reach your vodka cupboard.

Vodka your plants.

Take a vodka bath. 15-20 bottles. While you soak, bleach your whites in the same vodka. It’s cost effective and pretty safe.

A few drops of vodka into the eyes will instantly clear up any redness or irritation.

Make your own vodka sauce. Pour vodka directly onto food. Vodka sauce.

Clean your gun with a vodka-soaked rag. Now your gun will smell like vodka when you show it to people.

Distill your own vodka by boiling a pot of urine.

Build a tree house for the children.

Pour vodka into a paper bag. Stick your face into the bag, but do not inhale (WINK).

Poison your neighbors’ pets.

Some Summer and Some Other Pictures

This is as good a time as any to let you know about our new FoodCrypt Flickr Group. We would be THRILLED if you (yes, you) added your pictures to this group. I believe the idea is to eventually integrate a stream of these photos into the site. What do you think?

The Proof Behind the Corn Pudding

To follow up on an earlier Food Crypt post about school lunches:
Thanks to this amazing infographic by our friends at Always with Honor, you can now see exactly why the Rascal Scooter is the coolest and most convenient way to haul your fat ass up to the lunch lady for a second serving of mashed potatoes with “brown.”

Click the image to see the full infographic.

Who knew?!
I had no idea that the USDA doesn’t have a minimum or maximum requirement for sugar, carbs or sodium!

CRAB BOIL!!!

August 7, 2009 Willow Folk Fest Crab Boil:

We used a King Kooker and ten pounds of blue, king and snow crab!!! Special thanks to Second Helping House for the idea and recipe!!

pizza time

The other day I made a pizza that I do semi-regularly.

Chorizo (while cooking it I throw in a sliced onion ,as well, and try not to use that prepackaged Chorizo, it’s no good. I usually do a whole pound and keep leftovers for eggs or tacos or whatnot.)

Sweet potato ( I dice and roast 1 decent sized one with salt pepper and maybe ancho chilli powder)

Salsa Verde (tomatillos were at the market, otherwise find a good bottled one)

Cheese (whatver is cool with you.  I have used Mozzerella, this time I did Quesadilla.)

But yeah this is good stuff.  Sweet salty spicy tangy etc.

Joe’s Ancient Orange Mead

This is an immensly popular and crude mead recipe from the forums.
You probably already have all the ingredients for this at home.

I haven’t tried this yet…but I might give this a shot this weekend. If you want to try it as well – give me a shout – I have some  extra airlocks and yeast nutrient (not in the recipe but it will really help). It’s an extremely easy mead anyone can make with just a few ingredients.

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Urban Beekeeping

[vimeo]http://vimeo.com/6027616[/vimeo]

This video has a lot going for it:

Bees

New York City (pretty cool, I guess)

Cool restaurant food hipster guyz

And its all on a roof + you can get stung which makes it cool also.

go bees ! i want some

Making Sourdough Starter

My obsession with yeast continues.
Many of the bread or pizza dough recipes I’ve been trying call for sourdough starter – which is a bit of a misnomer, since (with the exception of “San Fransicso style” sourdough) it doesn’t really taste extremely sour. While many breads can be entirely leavened by a sourdough starter, I’ve been using somewhere in between 15-25% starter in combination with normal baking yeast. It adds amazing flavor, better, crunchier crust, and the bread actually stays fresh longer.

Sourdough starters can be made in countless different ways; they don’t require skill as much as they do patience. It’s pretty cool when you think about it: you’re mixing flour and water to create an atmosphere that lures in wild yeasts (either from the air or from something in your starting mixture). And then you’re just feeding it regularly. Like hungry little yeast babies. Here’s a recipe and a few results from my experiments.

Continue reading…

let’s have a drink

The very unlike summer weather and the long hours are causing me to reminisce about last Sunday, the day off the sunshine, pulling the weeds, and the drink. Imperial Saison from New Glarus Brewing Co. Let’s have another sometime.

(GOOD) First Garden

My dear friends and amazing masters of the infographic, Elsa and Tyler Always With Honor, have just made this beautiful diagram of the Obama’s White House Garden for GOOD Magazine. It’ll be nice to see a diagram of their forthcoming Portland garden…good luck with the move!