... https://www.youtube.com/watch?v=sc3ijFGzFB0

Supply chain disruptions, devaluation of the dollar, rising costs...it's all getting worse and not better. You can't count on items to be stocked on shelves and you need to make due with less. It is a sad fact of life these days. However, Ken offers up a solution to harvest wild #yeast in order to make #cheap, #easy, and #tasty #potato #rolls. It is great for any #familybudget. Naturally, if you don't want to harvest #wildyeast, you are more than free to use regular bread yeast (2 teaspoons should be enough). KEN'S WILD YEAST POTATO ROLLS 2 c. Cooked Potato, Mashed (Unseasoned, Unsalted) 2 c. Potato Cooking Water (Unseasoned, Unsalted) 1/2 c. plus 1 tbsp. Sugar 2 tbsp. Dry Milk Powder 1 Egg 1 1/2 stick (3/4 c.) Salted Butter, Melted 1 tbsp. @McCormickVideos Sea Salt 4 1/2 to 5 1/2 c. All-Purpose Flour 1/4 c. Whole Milk The day before you plan to make the rolls, boil raw potatoes in plain water until fork tender. Mash up the potatoes and refrigerate. Let the water cool. Take two cups of potato water and add a tablespoon of granulated sugar. Mix the potato water and sugar well to incorporate as much air as possible. Cover the container with cheesecloth or a clean tea towel, and let the potato water sit for a minimum of 12 hours. When the water smells "yeasty" it is ready to use. Remove 1/2 cup of the wild yeast starter for this recipe. The remainder can be poured into ice cube trays, frozen, and the cubes placed in a zip-top freezer bag to store in a freezer for up to a year for later use. (NOTE: If you do not want to harvest wild yeast, you can simply use 2 teaspoons of active dry bread yeast.) In a large mixing bowl, add in the mashed potato, the wild yeast starter, the dry milk, the egg, salt, and a stick (1/2 cup) of melted butter. Mix well. Add in flour and knead for a minimum of 10 minutes, adding flour as is needed, until you have a moist, sticky dough that cleanly removes itself from the hands. (NOTE: Unlike most bread doughs, this dough will never be very elastic.) Cover the dough with plastic wrap and let proof in a cold oven or proofing drawer until the dough doubles in size. When the dough has doubled in size, line a sheet tray with parchment paper. Punch down the dough, separate into equal portions somewhere in size between a golf ball and a baseball, and form the portions into ball shapes. Place close to each other, but not touching, on the sheet tray. Brush whole milk on top of the rolls and place them in a cold oven or proofing drawer to double in size. When ready, remove from the oven or proofing drawer and preheat an oven to 380°F. Place the rolls into the oven and bake for 20 minutes or until golden brown and cooked through. Remove from the oven and brush with a 1/2 stick (1/4 cup) melted butter before serving. These rolls are great for stews, soups, roasts, etc. to sop up liquids. (NOTE: If you want to make them in advance, you can freeze the uncooked, unproofed, un-milk-basted rolls on a sheet tray before placing the frozen rolls in a zip-top freezer bag for freezer storage. These frozen, uncooked rolls will last up to three months in an air-tight freezer bag. To use, thaw them out, bast the top with milk, let them double in size, and bake as instructed. The wild yeast can tolerate freezing.) 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 #potatorecipe #bread #breadrecipe #amr #asmrcooking #potatorolls #southerncooking #budgetfriendly #easyrecipe #easycooking #valentinesday ... https://www.youtube.com/watch?v=5Z6N0P_oJaU

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 Draco, a #dragonsblood #hydromel. A Dragon's Blood-styled mead is made by fermenting the fruit, or juice, from three or more different berries, with #honey, to make a purplish blood-colored drink. This mead had some issues. 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 a different fruit other than strawberries. HYDRA DRACO: 1/2 gal. Hydra Mel 6 oz. Blueberries 12 oz. Blackberries 16 oz. Strawberries 1/2 lb. Gallberry Honey Water 2 1/2 c. Erythritol 1/4 tsp. Malic Acid Carbonation Drops (Use Manufacturer's Instructions) 1/2 tbsp. Sugar 1/8 tsp. Red Star Premier Blanc 1 1/2 tsp. Pectase (aka Pectic Enzyme) Sanitize all equipment (Ken recommends a 30% bleach solution but you can use boiling water, StarSan, or One Step). Freeze fruit. Using a blender, blend up the frozen fruit with water. Add in the honey and blend. Pour into the fermenter with Hydra Mel starter. Cap and shake well. 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 the 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 tenth 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. ... https://www.youtube.com/watch?v=yby2EFAArp8

In this video, Ken discusses the topic of conflict. From his perspective, conflict is fundamentally a part of the human condition. He uses early Biblical texts, his own tribal lore, and more to explain how conflict impacts every part of our lives. He touches upon key issues such as ridiculously high child arrest rates, rampant dropout rates, when we have dropouts, the enormously high suicide rate in youths, and more. He also discusses other issues like how trauma can impact the brain and therefore trauma-informed care is critical. Without specifically saying "generational cycle of violence" he does touch upon the nature vs. nuture aspect of conflict. All-in-all, this is a great introduction into the world of conflict studies. Ken invites you to ask any questions you may have on this subject. If you enjoyed this video, please like, subscribe, hit the notification bell, and share this video on other social media platforms. ... https://www.youtube.com/watch?v=GkMpmBTTXds