Episode-1662- Expert Council Q&A for 10-16-15 — 18 Comments

  1. Hi Jack – Hey, just to clarify, here is the specific question I was responding to:

    “I would like to make a lactofermented mustard out of whole mustard seeds. The recipes I’ve found seem to set things up for both acetobacter and lactobacilli. Can you explain why this is necessary and how it works?
    Details: The recipes I’ve found call for both the salt + whey combo that is ideal for a lactobacilli ferment resulting in lactic acid AND the sugar + live apple cider vinegar combo that results in acetic acid. I’ve only ever done ferments with one or the other, but not both. What’s the skinny? Cheers, Kay in Maryland”

    So hopefully that will put my answer in better context. 🙂

    If you’re looking for a good overview of how to just do a basic LF mustard, it’s super easy.

    Mustard in general is just mustard seeds or powder + liquid. Everything else is variations.

    Soak whole or crushed yellow or brown mustard seeds in water, wine, beer, cider, or a combination – you can use whatever liquid you want as your seasoning base. Dijon is made with white wine, traditionally.

    Season with wine vinegar or apple cider vinegar, honey or maple syrup, jalapeno, garlic, onion or even a few drops of liquid smoke – you can really make this as you like it.

    I like yellow mustard seeds with apple cider, ACV, maple syrup and a bit of something spicy like jalapeno. Dark beer is also great for a LF mustard – I like a dark beer mustard with garlic when I’m having German style sausage.

    For every cup of mustard seeds, you want about 1.25 to 1.5 cups total liquid and seasoning components. Feel free to blend all the liquid and seasoning components together.

    Add your soaking liquid to the seeds, and for the 1 cup of mustard seeds, add 2 tbsp sea salt and 1/4 cup active culture whey (like from yogurt), stir everything together and let it all culture at room temperature to ferment lightly, for about 48 – 72 hours.

    At this point if you want a really smooth mustard, you can puree the mustard.

    Refrigerate after fermentation completes.

    Hope this helps.


    • Hi Erica — Just wanted to say thank you for your excellent answer. It all makes perfect sense now. I went ahead and made the recipe from Cultures for Health and I don’t think I’ll ever buy mustard again! It is so delicious! And almost too easy!

      I used a local honey and, instead of whey, a squirt of brine from one of my ongoing pepper mashes. The dark beer sounds great — will try that in my next batch with a little molasses for the sweet.

      Thanks for all you do — I love your segments on the show.


  2. I don’t think you’ll find a better source for nato cans than this:

    Legit nato cans stocked consistently with fast free shipping in multiple colors and all accessories. I’ve bought them personally as have many of my friends and associates. They are as good as advertised and meet the specs described by Tim Glance. Also resold by Willis at SOE, so they’re Camden-vetted for those that appreciate that. I also carry a Sceptr can for water (from same company) with 2 nato for fuel in my vehicle and agree completely with Tim’s comparison.

  3. For anyone looking for a remington 870. And they want a good gun but aren’t worried about looks, look for police trade-in guns. I have seen them for as little as $99. The stock may need refinished, and it won’t have pretty bluing, but it will be a reliable gun. Pick up another barrel with the choke you want for hunting, or rem-choke, and a rifled slug barrel if you want, and still be less than a new gun.

    When I tested my shotguns. A rem 870 police magnum with 18″ cylinder bore choke, and a Mossberg 500 with 20″ improved cylinder, both kept all the pellets of a load of 00 buck, inside a standard FBI silhouette out to 60 yards. We were having to hold high to compensate for drop before we had a stray pellet.

  4. Regarding Doc Bones and the clotting agent made from shellfish, I am an Orthodox Jew and it is OK for Jews to use such a clotting agent as long as one is not attempting to EAT the clotting agent. That would be forbidden under Jewish Law and it would also be extremely dumb.

    Using the heart valve of a pig to replace a human heart value is also perfectly fine for Jews.

    The general rule is… when you are trying to save someone’s life: just save their life. Don’t waste time checking the rulebook. As it says in the Bible (paraphrased), “I give you these commandments so that you may live by them.” That is to say, LIVE BY THEM. Not die by them.

    OK. Back to writing history segments.

    Alex Shrugged

  5. Thanks to Alex for his input regarding jewish orthodoxy and the use of items produced from shellfish.

    Alex’s general rule is what I apply as well when I talk about “veterinary” antibiotics and expiration dates: Is someone dying? Do you have something that might save their life, although it is meant for, say, fish, or is expired? Would you withhold it from the dying person because some journalist or professor said it’s bad to use them? You can bet that they don’t believe there could ever be a time when it might be their only option.

    Joe Alton, MD, aka Dr. Bones

  6. I agree with Jack’s shotgun advice and I will add that the Remington 870 wingmaster is a beautiful and dead reliable gun. It is substantially nicer than the 870 express, which I owned before the wingmaster, and much nicer than the Mossberg 500, which I still own 1 of. I love this gun so much I am trying to decide if I use it or my $1200 benelli as my primary fun the weekend for a pheasant trip. I will second what Jack said about getting trigger happy with a semi auto gun. And if reducing recoil is a major consideration you can purchase a limbsaver recoil pad for under $40. If you will be doing a lot of shooting or shoot heavy loads, like turkey or slug loads, get one and you will thank me later. Most of all please practice safe shooting and have fun

    • Totally agree! The 870 Wingmaster is a thing of beauty, the pump cycles like silk and is still a work horse. My 3″ mag was salvaged from the bottom of a marsh, refinished by a local guy, and my 16th BDay present. It has some minor splits where the recoil pad meets the stock, and a few spots where the finish is coming off but still functions like a champ and shines. (Not the best for the duck blind, but some camo tape fixes that up and comes off with a little work) I’ve shot quail, partridge, ducks, pheasant, geese, turkey, coyote, deer and maybe more with it.
      I now have a camo Mossberg 835 pump, too, with 3.5″ magnum capabilities. Now this is my waterfowl and turkey gun, but it just doesn’t have the polish and nostalgia of the Wingmaster, my pheasant and deer gun. Its more along the lines of my brothers 870 Express.
      If a semi auto is preferred a Winchester Super X2 is a favorite of my dad and bros (I’ll always be a pump guy), functioning better than my uncles 1100 and cousins Beneli SuperBlack Eagle in a variety of loads from the heavy hitters all the way down to trap loads.

  7. Regarding throwing away the rulebook to save your life, I recall reading a book on survival that had all sorts of advice, but in the last few pages it told a story of a man lost in the woods. It began to snow and he didn’t know what to do but he had that book on survival in his backpack. He pulled out the book, tore it into pieces and lit a fire. He lived because he didn’t mind ripping up the rule book to save his life and that is what the author wanted his readers to learn most of all.

    I can’t remember what I did with that book. I hope I didn’t light my barbeque with it. 🙂


  8. When I was younger I went hunter with my uncle and I was taking down squirrels with a 410 single shot. I am glad someone other than me knows what a pumpkin ball is. The first time I went to a shop asking for some pumpkin balls they looked at me like I was crazy.


  9. Regarding Excel or any spreadsheet and the point of ‘Excel never lies,’ you have to have reasonably accurate data for your input and you have to have enough complete data to get the result you need to make informed decisions from that tool. For instance if you raise poultry and you dont calculate a cost for water and you pay for public water, you will have a flawed cost because you didnt calculate that in. Our water bill goes up roughly $30 per month when we are raising broilers and gardening in the summer months. I calculate that cost in and it further serves to benefit me with taxes. When I go to get feed or other farm materials, I calculate the mileage, which is not free. Guess what, more tax benefit. Further, it helps me to know the complete cost of doing that enterprise.

      • Jack, I rarely disagree with you but it does need to be said here. Since many folks dont think everything through, they are missing components of relavant data. So they enter 3 components of data dead accurate into their sheet and excel spits out their answer. Except they should have entered 7 components for an accurate representation. This is why many businesses aren’t successful, because the new owner fails to consider all contributing factors. If it went without saying, and more importantly, without understanding, then more people would be successful without this advice.