h a l f b a k e r y
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If you compost, the buckets under-sink always become rancid anaerobic messes. If you throw away, the garbage rots & stinks in plastic bags. I found that an open paper bag on the counter will wick away and evaporate the moisture from most compostables. No smell, no bugs, no problem. Unless you dump
in a lot of really sloppy stuff in which case bag turns to mush. That stuff goes down sink or toilet. Even if you throw away, its a great way to keep the odor down.
Why not use composting worms? - I heard Red Wiggler worms are the best choice for indoor composting. They digest food scraps, cardboard or paper half their weight in a day. Just don't put meat or dairy products coz it will definitely reak! [Camslozano08, Jan 02 2010]
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||Thanks for the advice, but I'm not sure the 'bakery's quite the place for it (see help file on: let's all, not an invention, widely known to exist). Perhaps submit it to a how-to site instead?
||[david] it's (probably) in response to a 'teflon coated slops bucket for the kitchen' posting. I use an open pail on the sink: it's good for a week or two unless something seriously evil gets thrown into it. I just hate having to wash it out afterwards (and then having to wash out whatever sink I wash it out in)
[2010 edit: ego much? lol]
||Sadly, I haven't seen a good sized paper bag in these parts in decades.
||[david_scothern], the ingredients (paper bag, compost) are widely known to exist, but the combination is novel AFAIK. Is that not the essence of invention?