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- Signal Combiner (Channel 3) (JVI 40SC3): R
- Salsa Grande, Picante Mexicana - Medium 1 lb: K
- Bay Leaf Whole Cert. Organic (Laurus nobilis) 1 lb: K
- Power Sentry 100173 6-Outlet Surge Protector: R
- 4.7 GB DVD-R (5-pk) (FUJI 25302147): R
- Cerwin-Vega E-705 5-1/4'' 2-Way E Series Satellite Speaker: R
- PS2 Aluminum Case (INTEC G7260): R
- Mascara Black .25 fl oz: K
- Protec Ace Skate Signature Bucky Lasek-Matte Gray S: SK
- Princeton Tec Eco Flare Sport Light (Blue): CM
- Pioneer Deh-P7600Mp Single Play Compact Disc: R
- Monster Cable Mv2F-2M Video 2 Video Cable With F-Connectors: R
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Venture Superlite, 5.0High, Black: SK |
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Shiitake mushrooms have been hailed for both their culinary and medicinal benefits in Japan and other parts of Asia for hundreds of years, and their popularity worldwide increases every year. Found primarily on thicker-barked hardwoods like oak, they also do well on 'scrub' hardwoods like alder. Mycelium is whitish in color, becoming brown with age. Either stumps or logs can be inoculated. When properly cared for, our hardy strain of Shiitake will begin to fruit in as little as 6 months, with the most substantial fruitings appearing 1 year from inoculation. Fungi Perfecti's Plug Spawn consists of mushroom mycelium growing on small, spiral-grooved birch dowels. By using the dowels to inoculate cut hardwood logs or stumps, mushroom mycelium can be encouraged to grow throughout or colonize the wood. Once the wood is fully colonized (typically 9-12 months) mushrooms will spring forth from cracks or channels in the wood. Fungi Perfecti's Plug Spawn comes with a 10-page instruction booklet. Generally, the best time of year to inoculate logs and stumps is in the Spring, after your last hard frost. However, you can inoculate your logs any time up to 2-3 weeks before consistently (i.e. 'round the clock) freezing temperatures set in for the Winter. The idea is to allow the mushroom mycelium growing on the Plug Spawn time to establish itself in its new home before it goes into dormancy over the Winter. Logs should be cut to lengths of 3-4 feet, and are bestif they do not exceed 14 inches in diameter. Use a 5/16' drill bit in a high-speed drill to drill 2-inch holes no more than 4 inches apart, evenly spaced along the logs. Stumps should be inoculated along the circumference of their face, in the border between the bark and the heartwood. Insert 1 plug per hole and whack it in with a hammer. A 3-4 foot log can take 50 or more plugs, while stumps usually hold 30-50 plugs Holes can be sealed with cheese wax or beeswax to protect the mycelium while it is growing; although this step can be helpful, it is not absolutely necessary. Our Plug Spawn prefers to grow on hardwoods, with the exception of the Conifer Coral Mushroom, which grows on conifers, and the Phoenix Oyster, which grows well on firs. Most species can be grown on either logs or stumps. Non-aromatic hardwoods such as oak, poplar (cottonwood), elm, maple and similar woods are very good candidates for log cultivation. Alder is a good wood for the cultivation of Oyster and Shiitake mushrooms, but must be kept above ground because it will decompose quickly in contact with the soil. (We do not recommend using aromatic woods such as cedar or eucalyptus.) Thick-barked woods are preferable over 'paper-bark' woods such as birch, and any log that is shedding it's bark should not be used. Logs should be cut one to three months in advance of plugging. Cutting your logs in the late Winter or early Spring helps to insure that they have a high sugar content, although this is not strictly necessary. Freshly-cut |
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This is Frontier's nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Although in Europe and the U.S. cinnamon is most often associated with sweet dishes, it has broad culinary uses. For example, in India, cinnamon is never used with desserts, but is the main ingredient in curries. In North Africa, not only is cinnamon an ingredient in Raz-el-Hanout, the flavoring of couscous and tagines, but appears also in Berber spices. In Greece, it appears in lamb dishes. And it is an essential spice in Chinese cuisine. Ground, it is one of the constituents of five-spice powder; whole, it is frequently added to flavor braised dishes. In the Caribbean, it is in Jerk seasoning. In Mexico, it appears with chocolate and chili powder in Mole sauces. In the U.S., it is used in barbecue rubs and sauces. Cinnamon is the bark of three bushy evergreen trees of the laurel (Lauraceae) family. The most fragrant and delicate cinnamon is obtained from the Cinnamomum zeylanicum tree native to Sri Lanka (which used to be called 'Ceylon'), the western coast of India (known as the Malabar coast), and Burma. Zeylanicum cinnamon is sometimes called 'true cinnamon' and 'old fashioned cinnamon.' But the 'true' part was just advertising copy for the Dutch East India Company's 17th century monopoly. Cinnamon is also derived from the Cinnamomum loureirii tree native to Indonesia and the Cinnamomum cassia tree native to China, Vietnam, and Sumatra. The cinnamon from the loureirii and cassia trees is darker and more pungent and aromatic than cinnamon from the zeylanicum tree. Cassia cinnamon is what most Americans are used to and is the preferred cinnamon in Southern Europe. So don't let the term 'true cinnamon' confuse you; cassia cinnamon is just as true as zeylancium. Neither Grieve, King nor Felter distinguish the cinnamon varieties medicinally – Grieve simply asserting that they all act alike, and King's covers all varieties in one listing, as 'The barks of numerous species of Cinnamomum.' Medicinally, they all act the same, although there are subtle taste differences. Cassia cinnamon has a more intense and less fragrant aroma than zeylanicum (Ceylon) cinnamon. It is sweet, warm, pungent, and slightly astringent. Zeylanicum (Ceylon) cinnamonis pale in color, and more delicate, more fragrant, not as pungent, and not as sweet. It has a slight citrus flavor. Zeylanicum (Ceylon) cinnamon is more expensive than cassia, and better to use in sweet dishes and cakes. Cassia nips the tongue and is more suited to spiced meats, stews, rice dishes, curries, pancake and waffle batters, cinnamon rolls, and flavored drinks. Cassia cinnamon sticks are reddish brown, thick, and coarse in texture. They are the sticks Americans are accustomed to and use in mulled cider and wine. Zeylanicum cinnamon sticks are pale in color, thin, and look like a roll of dried paper; they are delicate and crumble easily. Cassia cinnamon, depending on its o |
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A dietary supplement to support endurance and brain function.* This unique nutritional supplement wascreated to help you feel more energetic and 'ready to go'. Its fast-acting formula safeguards your body against shortages of the nutrients it needs to release energy, to support proper brain function and nerve transmission.* It includes amino acids, methyl donors, fat burners and aspartates in a vegetarian, yeast-free formula that acts to fight fatigue and help you feel more energetic.* * This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. |
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CELLULAR INNOVATIONS H-BC-NK8265 HOLSTER BELT CLIP FORNOKIA 8265 |
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AMERICAN TERMINAL BV-2YD VELCROHOOK & LOOP (2''W X 36'') |
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SureCut™ action--opens on the firsttry Removable lever Automatic shutoff Knife sharpener |
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Dogtown Beater PinStripe Girl S/S,M: SK |
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CD-R/RW playback Heat resistant design Pop-up disc eject system Stereo headphones Up to 33 hour play time No-skip anti-skip system (45 second backup) Water resistant Shockwavetouch body design Shockwave handgrip LCD display on top cover |
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