ryan's vintage appliances

I have a lot more just a few to show her talents.



Got the correct file this time. I will make other videos shortly to show some of the many other collections.

Sophia - the hound is 10, She likes to bounce the ball off her head like a soccer player, Johnny the lab is 12 and they are both still very athletic. We play catch every evening. Jack - the 18 year old just likes to watch. He isn't interested in ball. He is only interested in food, snuggling and food. You can see him on the front porch behaving like a trained service dog (which he technically is) here:

They all are still very active and healthy due to their gourmet diet and lots of spoiling.

Served with cannellini beans poached in broth with thyme and Naga Viper Chilli

High in Anti-Oxidants specifically Anthrocyanin. Important for old people like me - perhaps the reason I'm not wrinkled like a prune and still appear half my age...I did add some aged asiago cheese slices (not pictured in the video) so that's where the cheesy stuff came from.

Inspired by tonight's first Harvest Moon of 2019: Harvest Moon (Harvest Moon; 1991), Old Man (Harvest; 1971), Motion Pictures (On The Beach; 1973), Ambulance Blues (On The Beach; 1973)

it is almost there - "I'm getting better all the time."

"Leather-Breeches" beans in opening photo. An Appalachian traditional way of preserving green beans. We Run a needle and thread through them and hang them up on a wall out of the sunlight to cure-same with peppers.

This is the way my Grandma did them. (1908-1984).

Served with Martha Stewarts' Zuchinni & Corn w/ Basil. I used the other cut of beef short ribs this time. Presentation looks much more like Gordon's.

Served with home-made ranch

Almost the same recipe as in the movie/tv show "CHEF" featuring John Favreau. If only I had some orange juice and John Leguizimo to do the rub.... ( I later decided it was a bit dry so I added 2 cups of beef stock and braised it some more). It was so tender and tasty- I'll be making sandwiches from it for several days.....

I've shown them several times as a side dish but never explained how I do them so here's that. I am serving them with a marinated Mexican flank steak, Foul Mandamas (Kurdish fava beans)and house salad with French dijion dressing later tonight.

Another take on the French Tomato Tart- instead of a pie its more like a pizza or calzone.

it is best served over a bed of chiffonaided spinach.

Tried to follow Gordon Ramsay the first try but it produced a raw interior.(he just sears it and bastes it) ...I followed the Escoffier recipe for a second try, still using Gordon's method for the first few steps. ( It is not a simple one or for amateurs -it's a $25 piece of meat....so take great care.) It needs to be poached in beef stock after browning (I also marinated it briefly) and heated in a very hot oven to get it done. It tastes amazing, and it is a bit tricky to get the temp right so have fun!

Served with Pico de Gallo, Sour Crème, Lettuce, Sauteed Mushrooms & Onions, and Roasted Corn.


Created 9 months ago.

207 videos


Some say I live in a museum. I suppose that is true, but unlike most museums-everything works! I like to experiment with culinary arts and play rare vintage records, and instruments, and listen to my antique radios, and modify my 50 year old drag racer and keep all the vintage appliances running smoothly. I have interest in heirloom seeds, organic gardening, folklore. traditional lifeways, and a host of other lost traditions. I plant by the signs that my grandparents used. I was once a certified organic farmer. I hope you learn something useful or just enjoy watching an autistic person go about their daily routines in their living museum. In another life I was a Doctorate level educator. In another life before that I was a consultant for historic preservation, specializing in log and box-frameless houses. In another life before that I was an ethnomusicologist and folklorist collecting regional banjo, fiddle tunes and unaccompanied ballads that my ancestors knew. Before that I was living "off the grid" ( before we even had internet, computers, or cell phones) on my family mountain farm carrying water from a spring half a mile away, cooking on a wood stove and exploring the mountains for ramps, morrels, ginseng, bloodroot, goldenseal and a host of wild plant foods. My first job was on a horse ranch, My second job was a machinist's apprentice to a mean old man that built 1940 Fords. I am retired now, not by my choice, but I try to find productive things to do like growing heirloom vegetables, crafts, music, etc. I seem to be drawn to the old ways - family traditions; which were entrusted to me by elders as I was the only one interested in learning them. One day, I hope to co-found a mountain academy of arts and culture with another educator who is my oldest friend. Until then I will share what I'm doing around the museum, for educational purposes and as a personal record.