Q. hi, i really want to lighten my hair but i dont want to go to the hairdresser or use chemicals like peroxide and bleaches.
i dont want to use sun-in either. can anyone give me tips because lemon juice didnt work for me?
thnx.x.
i dont want to use sun-in either. can anyone give me tips because lemon juice didnt work for me?
thnx.x.
A. Lemon Juice and sunlight
Anyone have any tips on preparing great beef jerky?
Q. Just purchased the Excalibur nine tray food dehydrator a week ago and would love to get some tips on the best way to prepare foods and great recipes! Food will be coming from the store, not the backcountry. Thanks!
A. Here is a mouth watering recipe that will have everyone wanting more.
1 small bottle Grandma's Molasses.
1 large bottle kikomans Terriaki sauce
2 heaping spoons brown sugar.
1 tiny bottle liquid smoke.
Warm up the liquids to ease the mixing. Stir until the brown sugar and molasses are disolved.
Next take a rump roast or a flank steak and slice thin with the grain of the meat. This is key because if you cut across the grain, it will crumble and not release the flavor when eaten. Each slice should be about 1/8" to 1/4" thick. Cut the fat sections out and put the meat into the marinade. Let it set for 10-15 minutes and then trun the meat so the top is now on the botton and wait another 15 min.
Lay the slabs on the trays (over a sink to ease mess) and very course grind pepper over the wet meat. After it finishes dripping, put them in the dehydrator and dry. Check every couple hours and as it dries to make sure of the consistency. You can tell how done it is by the squishiness. It should be firm to the touch. At this point, flip it and brush on more marinade and leave small puddles on the meat. When this dries, your meat should be done. The key is to not overcook it. Rock hard is not good. Chewy is best.
If you do accidently cook it too long, don't fret. You can drop it back in the marinade and let it soak up the juice and redry it to the right levels.
After it is done, brush off the large pieces of pepper.
I usually make one tray with no pepper for the weaker tongued people. The pepper doesn't make it that spicy but some people are really wimpy. :-)
Trust me... You will have everyone clamoring for more if you cook it like this.
1 small bottle Grandma's Molasses.
1 large bottle kikomans Terriaki sauce
2 heaping spoons brown sugar.
1 tiny bottle liquid smoke.
Warm up the liquids to ease the mixing. Stir until the brown sugar and molasses are disolved.
Next take a rump roast or a flank steak and slice thin with the grain of the meat. This is key because if you cut across the grain, it will crumble and not release the flavor when eaten. Each slice should be about 1/8" to 1/4" thick. Cut the fat sections out and put the meat into the marinade. Let it set for 10-15 minutes and then trun the meat so the top is now on the botton and wait another 15 min.
Lay the slabs on the trays (over a sink to ease mess) and very course grind pepper over the wet meat. After it finishes dripping, put them in the dehydrator and dry. Check every couple hours and as it dries to make sure of the consistency. You can tell how done it is by the squishiness. It should be firm to the touch. At this point, flip it and brush on more marinade and leave small puddles on the meat. When this dries, your meat should be done. The key is to not overcook it. Rock hard is not good. Chewy is best.
If you do accidently cook it too long, don't fret. You can drop it back in the marinade and let it soak up the juice and redry it to the right levels.
After it is done, brush off the large pieces of pepper.
I usually make one tray with no pepper for the weaker tongued people. The pepper doesn't make it that spicy but some people are really wimpy. :-)
Trust me... You will have everyone clamoring for more if you cook it like this.
Does anyone have any helpful and useful tips as to getting out sweat stains and oders?
Q. I would also like to read about any tricks or tips for hinding sweaty armpits while in public. It's hard for me at times, because when I'm out in public I have to keep my arms down at all times, and what's worse is that I sweat on my back too. So I don't know if there is a special deordrant out there, or wearing another shirt or are there certain colors I should ware and certain colors I shouldn't ware. Please provide me with any useful infromation that doesn't cost and arm and a leg, and only serious repsonse only please. Thanks in advance.
A. There is a couple of different treatments to try.
1. a Product called Zout located in the laundry aile, works great on any stains on all colored clothing.
2. Pure lemon juice added to the rinse cycle helps eliminate ordors.
3. Rubbing a half of a lemon on armpits of clothes before washing helps remove stains and odor.
As for deordrants:
1. Aloe and Green tea by Watkins is wonderful I changed to this after years of using Dagree
2. Dagree
3. Any product with zinc in it will help block sweat glands naturally.
1. a Product called Zout located in the laundry aile, works great on any stains on all colored clothing.
2. Pure lemon juice added to the rinse cycle helps eliminate ordors.
3. Rubbing a half of a lemon on armpits of clothes before washing helps remove stains and odor.
As for deordrants:
1. Aloe and Green tea by Watkins is wonderful I changed to this after years of using Dagree
2. Dagree
3. Any product with zinc in it will help block sweat glands naturally.
Tips on cooking already pre-cooked frozen buffalo wings?
Q. You know, the ones that come in a box by TGI Fridays. Every time I cook them they don't taste very well. I follow the directions and such but can never seem to get them just right.
Anyone have any tips on different ways to cook them or any tips on seasonings or anything? Any tips in general?
Thanks.
Anyone have any tips on different ways to cook them or any tips on seasonings or anything? Any tips in general?
Thanks.
A. Oh yes, I do know the ones that you are talking about and have tasted that "blandness" no matter which flavor I pick! I did this test once and it worked for me. I set the oven temperature lower than what the box had suggested. I usually add about 15 minutes to the time and lowered my oven temp by 20 degrees. Remember, these are fully cooked anyways but the freezing process takes away alot of the flavor and you just need to revitalize it. With a lower oven temperature, you can toss these wings with some melted butter, just to get the juices flowing again, then I drizzle some EVOO, dust them with some seasonings, whatever you prefer and toss them in a bowl to fully cover the wings. Then, I put them onto a pan and cover them with tinfoil for the first 1/2 of the cooking time. Then, I take the foil off for the second half of the cooking time so they crispen up a bit. Although I think fresh is best, I hope this helps you to enjoy them!!!!! Good luck!
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