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Would You Eat This? #shorts #stingray #saltwater #fishing #food #youtubeshorts #ytshorts #video
This is a snippet from a #longform #fishingvideo. In it, Ken's buddy catches a stingray. Would you eat it?
#whatwouldyoudo #wouldyou #saltwaterfishing
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https://www.youtube.com/watch?v=py0cyqzyHbQ
#whatwouldyoudo #wouldyou #saltwaterfishing
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https://www.youtube.com/watch?v=py0cyqzyHbQ
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S1E6
s1e6-aliens
Join award-winning author and culturalist, Ken Johnson, as he rounds out his October discussion of Jungian psychology as it relates to fictional characters found at Halloween.
As always please like, follow, and purchase from Ken's friends:
Wallace Knifeworks & Homestead (YouTube Channel)
Toshana's Creations
Toshanas-creations.myshopify.com
#culture #writing #bookwriting #publishing #aliens #storytelling #jung #psychology
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https://www.youtube.com/watch?v=KKYygXmWsa0
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S2E29
s2e29-dark-elf-mead-part-3-of-3
This is part 3 of a 3-part series.
In this video, Ken tastes his "Dark Elf" mead. This #mead, or #honey #wine, is technically a #blackberry #melomel #metheglin. Metheglins get their name because they were once used as medicine.
This mead is being entered into a mead competition hosted by @FaewoodMead @DointheMost and @ManMadeMead .
The process for this mead used traditional, and now rarely done, mead making methods with more traditional practices. For example, Ken boils the honey...a very ancient way of making mead.
His basic recipe is as follows:
KEN JOHNSON'S DARK ELF MEAD
2 Gal. Spring Water
44 oz. Wildflower Honey
5 Lg. Meyer Lemons (Zested and Juiced)
3 Meyer Lemon Leaves
2 Bay Leaves
1/2 Cup Fresh Ginger, Grated
4 - 12 oz. Pkgs. Frozen Blackberries
1 oz. Raisins
2 Pkgs. Fleishmann's Active Dry Yeast
5 Tbsp. McCormick's Peppercorn Medley Grinder
5 Tbsp. Rosemary
2 Cloves
6 Tsp. Vanilla Extract
1 Tsp. Black Walnut Extract
Erythritol, As Needed
Baking Soda, As Needed
Malic Acid, As Needed
Tannin Powder, As Needed
Carbonation Drops
Stage 1: Bring 3 quarts water and the honey to a boil. Skim off the surface (Note: This takes a long time). Add in the juice and zest of 4 lemons, the ginger, two packages of the blackberries (thawed), bay leaves, raisins, 1 package of the bread yeast, 1 teaspoon of the peppercorn medley, and 1 tablespoon of the rosemary. Strain (save and freeze the strained mixture for later). Let cool, stir in you other packet of bread yeast, take a hydrometer reading (optional), and pour into a sterilized fermenter. Place an airlock on top and let sit in a cool, dark area until fermented (approximately 21 days).
Stage 2: After fermenting, take a hydrometer reading (optional) and taste test. Add in your previously sifted ingredients (thawed), your remaining blackberries (thawed and mased), rosemary, peppercorn medley, lemon leaves, lemon juice, cloves, vanilla extract, and black walnut extract. Take another hydrometer test (optional). Place air lock back on the fermented and allow to ferment again (approximately a week)
Step 3: Using cheese cloth, cover your siphon hose and siphon out the mead. Adjust for acid by using baking soda and malic acid to taste. Adjust for sweetness by using erythritol to taste. Adjust or tannin levels to taste. Siphon into bottles and place in the carbonation drops (according to manufacturer's instructions...usually 1 drop does 12 oz.). Cap the bottles and let sit a minimum of 2 weeks before serving.
Please note, this mead should not be taken as medicine. In this video, the host says he could see, and might even use in the future, this beverage as a "medicine." This is the host's own opinion about his own health and his belief in the healing power of herbs. He is expressing an opinion about his own health and is not suggesting you follow suit. Medical science may disagree with the host's opinion. You should never use this beverage as a medicine or treatment. Never start a treatment without consulting a licensed medical doctor.
Alcohol By Volume (ABV) can be calculated a number of ways. Only a lab can tell an exact alcohol amount in a drink. The most common calculation is to take the original gravity (OG), subtract it by the final gravity (FG), and then multiply it by a various array of coefficients. The one Ken used is:
(OG-FG)133.33=ABV
Thank you for watching! Please like, subscribe, and share.
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https://www.youtube.com/watch?v=qkVf7sfl-Wk
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IF IT
if-it-wasn't-for-bad-luck,-i'd-have-no
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https://www.youtube.com/watch?v=NVMmfgvVuzA
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OWNIN
owning-a-kayak-is-extremely-beneficial
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https://www.youtube.com/watch?v=SJ3xQ6Y6ISI
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WOULD
would-you-eat-this-shorts-youtubeshorts
This is a snippet from a #longform #fishingvideo. In it, Ken's buddy catches a #saltwatercatfish. These are locally called #hardhead catifsh or #sail cats. Would you eat it?
#whatwouldyoudo #wouldyou #saltwaterfishing
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https://www.youtube.com/watch?v=bPvCbzyYXJ0
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S2E71
s2e71-hydra-cy-(a-gallberry-honey-cyser
Meads are critical cultural relics dating well back before the time of Christ. In fact, no other alcoholic beverage is older, or more culturally ubiquitous, than mead. Being that Ken is a culturalist (a social scientist who studies cultures), it is only natural that he be interested in #mead and mead-making.
One of the simplest, and fastest, forms of mead is the hydromel (a low alcohol by volume beverage). It is Ken's belief that hydromels are ideally suited for novice homebrewers to learn the fundamentals of mead-making. So, he decided to make a hydromel "how-to" homebrewing series.
Using the mythological hydra as his inspiration, Ken hopes you will brew at home along with him. Each gallberry honey hydromel is a different "hydra." As it is made and drank, another "hydra" emerges with its own unique personality. This hydra is Cy, a #cyser #hydromel. A cyser is a mead made by fermenting apples, or apple juice, with #honey.
Hydra Cy is an inviting beverage with profound apple flavor, a bit of bite from the skin, and a smooth finish. Different honies would make different flavored versions of this beverage. So, you are encouraged to repeat this series with different varietals of honey. Ken suggests trying tupelo, orange blossom, and sourwood honey varietals, instead of gallberry honey, in this recipe for a new flavor experience. He also suggests you try using warm cooking spices (i.e., cinnamon, nutmeg, allspice) either separately or in conjunction with an #acerglyn (a mead made from maple syrup).
HYDRA CY (Revised 10/6/2022):
1/2 gal. Hydra Mel
2 qt. Honey Crisp Apple Juice
1/2 lb. Gallberry Honey
1 1/2 c. Erythritol
1/4 tsp. Malic Acid
Carbonation Drops (Use Manufacturer's Instructions)
Apple Tincture (skins of 2 Fuji Apples, 1 Honey Crisp Apple, 1 Gala Apple, and 1 Granny Smith Apple soaked for 2-3 weeks in 1 cup White Rum)
1/2 tbsp. Sugar
1/8 tsp. Red Star Premier Blanc
2 tsp. Pectase (aka Pectic Enzyme)
Sanitize all equipment (Ken recommends a 30% bleach solution but you can use boiling water, StarSan, or One Step). Make the tincture of apple skins. Place Hydra Mel mother in your fermenter, add in the honey, cap, and shake to incorporate into solution. Uncap and add your juice and water to fill line, cap, and shake. Uncap, take a hydrometer reading, and place an airlock on the fermenter. The brew should take about 21 days in a dark place that stays roughly at, or just below, room temperature. Take hydrometer readings to insure the brew is finished fermenting (1.000, or below, final gravity reading) before placing in a refrigerator for a week to cold rack (cold crash) and clarify. (NOTE: If needed, you can add pectase, which is commonly called pectic enzyme, to the brew/tincture, and let it sit for a week at room temperature with an airlock.) After the cold racking is complete, you will want to siphon the room temp mead into a bowl or pitcher for final acid adjusting, addition of priming sugar, addition of yeast, and back sweetening. Using a bottling cane (a.k.a., bottling wand) attached to the auto-siphon, bottle the mead into pressure-safe beer bottles. Add carbonation drops per the manufacturer's specifications. Cap and let sit for approximately two weeks, if not longer. Chill before opening and serving.
This is the nineth hydromel in a 13-part series of gallberry honey hydromels using various gruits/adjuncts. Ken recommends you brew at home along with him. He also asks that you please share your experiences in the comment section below each video.
If you enjoyed this video, please like and share. Don't forget to subscribe to this channel for more updates.
Stay tuned for more great content!
Subscribe now: https://www.youtube.com/channel/UCJ9Ij3XvPlOgSt7-A_83eig
? RECOMMENDED VIDEOS ?
? Viking Blaand (Milk Whey Mead):
(https://youtu.be/KWZMyBAXJE0)
? Hydra Cheri:
https://youtu.be/6tfTrtzifiw)
? Hydra DJ Fresh Beatz:
(https://youtu.be/aD7ET0Lf6Fk)
? Hydra Mel
(https://youtu.be/-5G924jbE8A)
? Hydra Ace
(https://youtu.be/2nQ_lqkGVfY)
Thanks for watching this video.
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https://www.youtube.com/watch?v=cnFiEkS5rPM
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S2E48
s2e48-announcing-my-new-hydromel-mead
Mead making is one of the fastest growing segments of the homebrewing hobby industry as national interest in meads has spiked. Federal regulations are so onerous that commercial meads are hard to find. When you can find them, most commercial meads are garbage. So, homebrewers are left to fend for themselves. But, how do you learn how to brew a good mead?
To assist, Ken has created a new series. Using the mythos of the hydra, paired with the lower costs and fermentation speed of a hydromel, to show how homebrewers can learn the basics of mead making.
In this series, Ken will use the same variety of honey. Every recipe will use 1/2 gallon of his base Hydra Mel hydromel. To that, Ken will add 1/2 pound of gallberry honey along with a gruit (adjunct). Because a base, active hydromel is used as the primary ingredient, there will be no need for yeast as all beverages will theoretically have the same yeast strain.
The purpose of this is so novice mead makers can learn how a given variety of honey, with a specific yeast strain, can impact/enhance/interact with different gruits (adjuncts). Moreover, it will give novice mead makers a way to learn how to make/use extracts, non-fermentable sugars, and more!
If you enjoyed this video, please like and share.
Don't forget to subscribe to this channel, and hit that notification bell, for more updates.
Stay tuned for more great content!
Subscribe now: https://www.youtube.com/channel/UCJ9I...
? RECOMMENDED PLAY LISTS?
? Conflict:
(https://www.youtube.com/watch?v=kVGSe...)
?Culture:
(https://www.youtube.com/watch?v=109LF...)
?Commerce:
(https://www.youtube.com/watch?v=E9Vk1...)
Thanks for watching this video.
#hydromel #homebrew #honeywine #series
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https://www.youtube.com/watch?v=4sipTHG-rEI
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S2E12
s2e12-kayaking-trip-with-maiden-voyage
S2E12- Kayaking Trip To Maiden Voyage of Walmart Ozark Trail Angler 10 | My Kayak Testing
As Ken explains in this video, he goes with his wife on a kayaking trip to test out his Walmart Ozark Trail Angler 10. This is to give him a baseline assessment of how bad this kayak really is so that he can modify it with an outrigger device (video on that DIY project to come later).
If you enjoy this video, please like and share this video.
Don't forget to subscribe to this channel for more update.
Stay tuned.
Subscribe now : https://www.youtube.com/channel/UCJ9I...
? RECOMMENDED VIDEOS ?
? DIY Emergency Fire Starter | How To Make Effective Char Cloth | Special Hunting Episode:
(https://youtu.be/BFDp1QxDkcQ)
Thanks for watching this video.
kayak,Ozark Trail,Angler 10,Kayaking,S2E12,Kayaking Trip,Maiden Voyage of Walmart Ozark Trail Angler 10,My Kayak Testing,kayak testing & review,diy kayak stability testing,kayak stability testing,DIY Kayak Outrigger Stability Test,my kayak review,my kayak review 2022,best fishing kayak review,buying kayak on walmart,fishing kayak review,kayak intallation
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MCDON
mcdonald's-inspired-fried-pie-dessert
In this video, Ken shows how to do a fried pie that was inspired from the 1980s era #McDonalds #applepie. Essentially, this is a #dessert #peach #eggroll.
While Ken did this video using canned peaches, you can use practically any canned fruit. You just need to make sure the fruit is in small, bite-sized pieces. If you are using pie filling, just cook the pie filling for about three minutes on medium-high heat to reduce the moisture content by half. If using pie filling, there is no need to add sugar. Ken also recommends trying this with chocolate pudding. Again, with the pudding for a filling, there would be no need to add sugar. If using fresh fruit, you would want to cut up the peeled fruit into bite-sized pieces and boil for about five to ten minutes in a simple syrup (50% water to 50% sugar solution) with a pinch of non-iodized sea salt. From there, you would treat the fruit as if it were canned.
Ken's Dessert Peach Eggrolls:
29 oz (822 g) can Sliced Peaches in Syrup
1 tbsp (7.5 g) Cornstarch
1/4 c (50 g) Sugar
Eggroll Wrappers
Water
Cooking Oil
Confectioner Sugar
Strain the syrup off of the canned peaches, reserving about two tablespoons (30 ml) into a cup while pouring the remainder into a high-walled pot. Place the pot on high heat and boil for three minutes. While the syrup is boiling, mix the reserved syrup with the cornstarch to make a slurry. Make quarter-inch (7mm) cuts across the peach slices to make them into bite-sized chunks. Once the syrup is boiled down and starting to darken, take off the heat and add the cornstarch slurry. Stir quickly to avoid lumps. Toss in the peach chunks and any remainder of the juice left over. Stir well. Add in the sugar and stir. Place the pot of fruit back onto the stove at medium-high heat and bring to a moderate boil for another three minutes. Pour the fruit into a heat-safe vessel, seal it, and put it in a refrigerator to cool. When cooled, pour oil into a heavy-bottomed pot or deep fat fryer and bring the oil to 360°F (182°C). While the oil is heating up, lay eggroll wrappers in a diamond shape. Take the bottom part of the wrapper and fold it up about a quarter the way. Dollop two tablespoons (30 ml) of the mixture into the center. Take a finger and dip it in a cup or bowl with water and wet the borders along the edge of the wrapper. Roll the bottom over the filling and then fold each side over. Wet the exposed folded side with a wet finger. Now, moving from bottom to top, roll upwards until all of the edges are sealed and you have a traditional, tubular eggroll look. When oil is to temp, carefully deep fat fry the eggrolls, three to five at a time, until floating on top of the oil and all sides are golden brown and crispy. Remove the eggrolls with a slotted spoon or brass spider and place on a cooling rack over a sheet tray line with multiple layers of paper towels. Powder the hot fried pies with powdered sugar using either a shaker device or a sieve. Serve hot.
If you liked this recipe, you might like this ebook! It is 500 delicious dessert recipes you can make at home. Go to my affiliate link at https://a5425ppyubvvaw8zfw4wilel5q.hop.clickbank.net
Are you #diabetic? If so, this ebook offers easy recipes that are delicious and bound to help your #diabetes under control. Go to my affiliate link at https://210d63qshj2oaocyqvrdzbex1h.hop.clickbank.net
Thank you for watching! Please like, share, and subscribe. Also, place a comment if you make these dessert pies.
#dessertrecipe #dessertrecipes #easyrecipe #easy #easycooking #eggrollrecipe #cooking #friedpies #pierecipe
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https://www.youtube.com/watch?v=n5YS0QxbTrA
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