Deadheading did NOT work... so I harvested my parsley, washed it, plucked the leaves, and dried them in the oven on low heat.

I'm excited to post my first video! Thoughts of making a video were so intimidating to me, but with encouragement from my family, and Youtube friends, I decided to try it. Here it is! A big thanks to "PrepperA", my 10 year old who shot the video. I think she did a great job for her first time. Hope the video is helpful.

A how to video on How To Preserve Parsley that will improve your condiments skills. Learn how to get good at condiments from Videojug's hand-picked industry leaders. Subscribe! http://www.youtube.com/subscription_center?add_user=videojugfoodanddrink Check Out Our Channel Page: http://www.youtube.com/user/videojugfoodanddrink Like Us On Facebook! http://www.facebook.com/pages/Food-Drink-Club/382470928450558 Follow Us On Twitter! http://www.twitter.com/videojugfood Watch This and Other Related films here: http://www.videojug.com/film/how-to-dry-parsley

Katzcradul cooks her legendary pot roast. While many cooks thicken a gravy after their roast is cooked, Katzcradul cooks her roast 'in' a pre-thickened gravy that is started with a roux. The gravy is golden brown, sumptuous, and perfectly smooth.

http://www.traditional-foods.com/food-preservation/drying-basil-leaves/ For written instructions on drying basil leaves, visit the Traditional Foods website.

You've asked for it, you've waited for it....well here it is! Katzcradul demonstrates how to wax cheese for long term storage. Firm cheeses are best: Parmesan, cheddar, and Swiss work best. If waxed and stored properly, these cheeses can last for years. The sharpness deepens with age. For best results, start with a mild - medium cheese. Sharp cheese are likely to develop and intense sharpness. This is just one of many sources for cheesemaking supplies, but I highly recommend this New England Cheesemaking Supply Company: www.cheesemaking.com

Have you ever wanted to get good at condiments. Well look no further than this instructional video on How To Store Basil In Four Ways. Follow Videojug's professional experts as they help you through this instructional video. Subscribe! http://www.youtube.com/subscription_center?add_user=videojugfoodanddrink Check Out Our Channel Page: http://www.youtube.com/user/videojugfoodanddrink Like Us On Facebook! http://www.facebook.com/pages/Food-Drink-Club/382470928450558 Follow Us On Twitter! http://www.twitter.com/videojugfood Watch This and Other Related films here: http://www.videojug.com/film/how-to-store-basil-so-it-keeps-its-flavour

Don't pay for expensive, store bought jerky, that's loaded with nitrates. Here I demonstrate how to make beef jerky from ground round. Purchase the leanest ground beef you can find. Made from 97/3 which means 97% lean meat/3% fat. This meat is extremely lean but produced a product that did not need to have fat droplets blotted off after it had dried. Here's the recipe for this batch: BEEF JERKY FROM GROUND ROUND 3# very lean ground round 1 teaspoon black pepper 1 teaspoon ground red pepper (less if you don't like spicy) 1 teaspoon Lawry's Seasoned Salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon liquid smoke 3 tablespoons brown sugar, packed 2 tablespoons Worcestershire sauce 2 tablespoons low salt soy sauce 2 tablespoons Louisiana style hot sauce Blend all of the above. You can cover this mixture and let it sit for up to 24 hours in the refrigerator, but it's not necessary. Pat out jerky in desired shape, approximately 1/4 inch thick, or extrude using a jerky gun onto dehydrator trays that have been lightly sprayed with an aerosol release agent like 'Pam'. Jerky must be brought to 160 degree for at least 10 minutes. If your dehydrator does not reach 160 degrees, start jerky in the oven on an oven appropriate rack, then transfer to the dehydrator tray. Dehydrate at 160 degrees for 4 hours. Lower temperature to 135 degree until jerky is dry, approximately another 3-4 hours. Jerky is done when it breaks in two after it's completely cooled. Store in an air tight container, or in the freezer. This jerky was absolutely delicious. I apologize for the length of this video. My goal is to become more concise in future videos. I appreciate you watching, and love reading your comments. Let me know if you have any questions. Katzcradul