I freeze the rest of the juice in ice cube trays. I detest bottled lime or lemon juice.The stuff in Oz might not be as scary
I really appreciate the fact that I can use one teaspoon, or a few drops without opening an entire lemon or lime. It's also cheaper than making my own organic lemon or lime juice and the lemons and limes in the bottled juice were ripe when they were juiced. When you live as far north as Montreal, citrus is shipped before it is ripe, so it won't be over ripe when it arrives. The only drawback is that I have to remember to buy an organic lemon or lime if I want some of the zest. Here in NA, they dye citrus fruits with carcinogenic dyes that aren't allowed in foods.
there ye go greg just xantham & guar gums to thicken/stabilise.both natural ingredients & i believe the latest "wonder ingredient" for our molecular gastronomy gastronauts.the fact that both have been about for decades seems to have eluded them
.i use the maille hollandaise & their mustards....could do without the potassium sorbate but,you don't eat hollandaise every day & it's pretty well down the list of ingredients so relatively small amount.
A few years ago, the Ontario government decided brown paper bags were detrimental to one's health. The only store that still gives out brown paper bags is the LCBO (Liquor Control Board of Ontario). I stock up on brown paper bags when I visit my folks in MN. We store our carrots and beets buried in sawdust (one of the side benefits of having a sawmill). I also use it for the endive we pull up in the fall and force during the winter.
a sawmill? oh fantastic cw! bet your bbq & smoking tastes pretty good too.there's an ancient technique of root storage in sand called clamping over here which i'm sure you guy's do too,so sawdust sounds like an ideal variation on that theme for you plus you know the provenance & quality of both the root & the storage material.
Have you ever tried the organic stuff? It tastes fine, not like Realemon. As I mentioned, I hate the regular bottled stuff too.
Absolutely.
It is nice to have. The DH designed it and built it (it is a bandsaw -- runs off of electricity. It can handle 12 ft logs up to 30" in diameter). He has a machine shop (besides all those initials after his name). The birch floor that I finished earlier this summer was one of the sawmill projects. As were the oak cabinets in the bathroom...the maple floor in one of the spare bedrooms...the trim, doors, and lots of other things. And yes, when I want a cedar plank, I grab a piece of slab wood and soak it...need chips? Got those too.
all that & chickens too....paradise
I actually dont drink soft drink, unless I have it as a mixer with a spirit.
I prefer to drink water
Way too much sugar in soft drinks
I find that mayo keeps about 5 days. I use one yolk, about 3/4 c olive oil, juice from one lemon, and a bit of mustard, S&P. Besides keeping the stuff you've mentioned, I also keep the water (not all the time, but often enough!) from the veggies I steam. At this time of year, I'm blanching a lot of veggies, so have more veggie juice than I need. I also use the carrot tops (if I don't feed them to the chickens). And, the onion skins--toss those in a zippie, freeze, and add to stock. And, if I don't feed it to the hens, I keep the pulp when I juice veggies. This also goes in the freezer for stock/soup in the winter.
That's funny, my belief is "if you make it yourself at home it will always be better than something out of a bottle."
I hear (from the book Ratio) that home made mayonnaise is incredibly better than store bought mayonnaise. Does anybody care to comment on that?
I gotta swear by homemade mayo--BUT I also have to say with fresh eggs, it is even better! And so easy to do. I can hardly wait for the tomatoes...homemade mayo on homemade ww bread topped with a garden fresh tomato, some chopped fresh basil from the garden....yum, yum, yum.When I was in Jr. High and in the Home Ec. class, we had some VIPs visiting. They were determining if the Home Ec. class was worth the expense. We made mayo and served it with a salad for their lunch. They were so impressed and the Home Ec. class stayed in the curriculum. We also served homemade tomato soup with the salad. Raves for both foods. But mostly for the mayo.
ah,at last,the voice of reason z
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