We used to buy lemon juice, but since we have a lemon tree, we just juice them ourselves, it doesnt take too long and we would rather use the fresh fruit on the trees
Although, we do buy lime juice as we dont have a lime tree
Life's too short for chopping & mixing
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We used to buy lemon juice, but since we have a lemon tree, we just juice them ourselves, it doesnt take too long and we would rather use the fresh fruit on the trees
Although, we do buy lime juice as we dont have a lime tree
Greg at our supermarkets and green grocers, they supply the brown paper bag to put your mushrooms in, instead of the plastic bags...so when we get home we just put them straight in the crisper drawers in the fridge
We have jars of Hollandaise sauce here in the supermarkets and also in instant packet mixes where you just add water.
They are much easier than making that sauce, thats for sure!
I wouldn't bother with bottled lemon juice if I had a lemon tree. Heck, I wouldn't use it if I couldn't get this good organic juice. The regular ones at the supermarket have "sodium benzoate, sodium metabisulfite and sodium sulfite". I don't want any of that in my food. I think it's the sodium metabisulfite that gives it the yucky, bitter taste.We used to buy lemon juice, but since we have a lemon tree, we just juice them ourselves, it doesnt take too long and we would rather use the fresh fruit on the trees
Although, we do buy lime juice as we dont have a lime tree
That does sound like a lot of awful ingredients
I may look for the Lime juice in the organic form
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.
Greg Who Cooks
Executive Chef
Greg at our supermarkets and green grocers, they supply the brown paper bag to put your mushrooms in, instead of the plastic bags...so when we get home we just put them straight in the crisper drawers in the fridge
I'm famous! I posted it on the Internet and your store read it and now they're following my advice.
I did figure it out on my own. Unfortunately many of the great ideas were invented multiple times.
Who was the guy who never heard of Bell and invented the telephone subsequently?
I invented the tempura California roll too, but again, multiple independent invention by many people.
Greg Who Cooks
Executive Chef
Jars of Hollandaise? I can only wonder what abomination of chemicals they added to stabilize it. (Read that Ratio cooking theory book.)
Greg Who Cooks
Executive Chef
Same here. And same thing about those sodium -ates and -ites. I like my lemon juice with just lemons.
We have never tried it from the jar, but we did buy the packet mix and it was very so so
I'm famous! I posted it on the Internet and your store read it and now they're following my advice.
I did figure it out on my own. Unfortunately many of the great ideas were invented multiple times.
I am pleased to see the stores over here have taken notice of your advice Greg
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.
I will have to go and look at our lime juice bottle and see what is in it...I will be back
redfish_33
Assistant Cook
I agree with the comments about chopping being like meditation, I find it to be mindless effort that I enjoy.
Greg Who Cooks
Executive Chef
Preservative 223 = sodium metabisulphate
Sodium metabisulfite - Wikipedia, the free encyclopedia
Preservative 221 = sodium sulphite
Romsey Australia: Food Additives Codes
-ates, -ites, sulphur, sodium...
Eat this stuff and when you die you won't need to be embalmed.
Sodium metabisulfite - Wikipedia, the free encyclopedia
Preservative 221 = sodium sulphite
Romsey Australia: Food Additives Codes
-ates, -ites, sulphur, sodium...
Eat this stuff and when you die you won't need to be embalmed.
I used a line similar to this to get my Mom to stop eating artificial sweeteners. Actually I think I thanked her for saving me money on embalming fees.
Greg Who Cooks
Executive Chef
Don't even get me started on artificial sweeteners. All I can say to anybody who eats them is to surf the Internet and use your Google.
Same for HFCS. HFCS is the food manufacturing industry telling consumers "we don't care if we kill you as long as we can eke out another 1 percent of profit." (The only rationale I can see for using HFCS is because it's cheaper than cane sugar.)
Same for HFCS. HFCS is the food manufacturing industry telling consumers "we don't care if we kill you as long as we can eke out another 1 percent of profit." (The only rationale I can see for using HFCS is because it's cheaper than cane sugar.)
Yes, I have heard shocking things about artificial sweeteners, never use them and never will
