Recent content by jpe

Have used this with good success -- Meridian Barley Malt Extract 370g by Meridian from GoodnessDirect

Yes, I'm enabling his incompetency in the kitchen. Good service indeed! - but he is probably at the stage now where it would be difficult to gather enthusiasm for developing cooking skills. But wouldn't it have been great if he had gotten interested years earlier? And a lot of fun too - and...

I got some 6-7 kg of moose/elk with basically unidefinable pieces - cut some pieces from which I made lean chopped meat. First roasted the rest (low heat 60 degr C) - then boiled and boiled the rest. Did get a 'lot' of stock - but decided to keep reducing. I ended up with about one cop VERY...

I don't want to get into any personal problems here and neither want accusations of preaching - but I really think almost everyone can be tempted into doing some kind of cooking themselves. And very often it's something they will quickly learn - the more they know - the easier to go the next...

Maybe if you'd do nothing - he'd be tempted to try 'cooking' Or does that worry you? :smile:

The salad twirler doesn't work - at least not for me Tried 2 bowls and half came out OK - the rest loosened - will certainly affect the calorie damage if you then eat garlic fries Basically a lot of work - maybe dependent on how fresh the fresh garlic is. +++ In any case - what is to be...

I wonder if one of those twirling salad dryers would work just as well (or better?) - gotta try.

I was trying to put dry aging (damn does that have an 'e' or not?) into 2 categories - 'Salum' and 'Fresh' Meat The NO2/NO3 are put there for exactly the reasons mentioned but it is a more than proven fact that they are carcinogens - and become even more so with high temperatures (eg bacon)...

OK - please let me be stubborn Dry meats - salum types etc - that's one bag. (and they even usually have added NO2/NO3 - great for (people) longebity :smile: ) But what about the 'processes' for ageing beef - what about that green and blue gunk they strip off - what is known about health...

I still would wonder about the health consequences (re mold) of aged beef having been originally COVERED with all that gunk. Raw meat is certainly not solid. As for uncooked fish - I brought that up because a friend was going to give me some 'maustekala' that he made but found it covered with...

ok - but if it's a subject I'm interested in the post might be offering an angle I hadn't thought of or knew about - so would open - just saying that the ISO for a title that otherwise might be interesting is superfluous. Again - don't take it too seriously - am just one that hates (IMO)...

ok - but if I see a title 'S.N.' - and at all interested - I'll go to see what it is all about in any case. I guess I just wonder about 'redundancy' - but don't take it too seriously.

ok tks - but what would the substantial difference be between some one posting as a title -- 'ISO Sesame Noodles' and 'Sesame Noodles' ?

Not bad advice as a general rule - but how solid is 'solid' - ? - therein lies one of the dilemmas. But still - what about uncooked meat and fish - we know that the aged steaks we eat have been previously COVERED with VERY bad looking stuff - does anyone know anything about this?

What means ISO?