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l don't want to hijack this thread. We should start a thread about skunk stories!

I will take the grizzly bears, black bears and cougars that I run into hunting any day over venomous snakes and spiders! I guess it's all what you grow up with.

I just put up 7 quarts of fermented dills on Monday. These are the lids I use. The springs are great as you don't need a weight to keep things submerged. https://www.amazon.com/dp/B01M1YSDIR/?tag=tvwb-20

I will try to post the picture again.

The pups playing

Here's my two shepherd's playing. The red turned 4 years old 7 days ago and the Sable turned 1 year old 3 days ago.

When I do whole cukes versus spears I do a 4% brine. Just put up 7 quarts 2 days a go. Also am trying a fermented rhubarb started yesterday. Will give updates.

That's too bad. I am getting the Extra Hot Crystal up here in Nova Scotia through a hotsauce shop in Ontario. Just gad some on my eggs this morning!

Ok. Get it now. I make a rhubarb liquor with diluted Everclear to a 25% ABV. Follow the same procedure as making lemoncello. Its wonderful especially with soda and ice on a hot summer evening!

Sorry I don't get it

I started making rhubarb cello just like lemon cello using everclear. Its fantastic!

As kids mom would give us a stalk of rhubarb and a container of sugar.

As a good Ukrainian boy we had fresh grated horseradish on our Ukrainian Catholic Easter dinner. I love horseradish. I just made rhubarb cobbler and stewed rhubarb.

Just like a good float.

My grandmother put sugar on her fresh tomatoes.

Tiverton, Nova Scotia Canada

Grew up with that! Sherwood Park, Alberta

From my European cousins is dipping my fries in mayonnaise. My dad, and eventually myself, was salt in my buttermilk.

My uncle put salt in his beer. Said he picked it up during WW2 in Belgium.

Nakiris are great vegetable knives. They would be ok at slicing softer meat. The edge is to brittle to cut through bone. They truly are designed for cutting and slicing vegetables. A better all around Japanese knife would be a gyuto or santuko.