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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?

We now know a lot about molds that our parents and grandparents were not aware of - molds ARE dangerous - and cannot usually be handled by just spooning the top off jam - or cutting off the edge of bread. But I still have not found any definitive info on uncooked meat and fish The FDA page...

There seems to be some 'confusion' in the discussion. A fish that has more of its own taste - such as salmon - does not mean it tastes 'fishy' A 'fishy' taste is basically the smell that comes from fish having gone 'off' via being left out in warm temps - or even cool but not cold enough - or...

Proper fish is not supposed to smell 'fishy' - if it does - it has gone 'off' Some of the hints so far here probably give some idea how to recover some fish in this situation But that isn't really the way to go forward - people should have a sniff of fish BEFORE they buy - and then do...

Boil vinegar with 'some' salt and a sugar - and pour over thin sliced ginger. Keep in fridge (seems to last until you finsih it ) - the vinegar taste will work with almost anything you use the ginger for. Actually - I think it keeps without refrigeration - and you can use the sherry for...

Boil vinegar with 'some' salt and a sugar - and pour over thin sliced ginger. Keep in fridge (seems to last until you finsih it :smile: ) - the vinegar taste will work with almost anything you use the ginger for. (btw - the mixture will turn a light pink usually)

Yeah - you can save a LOT of time and trouble by popping them straight into the oven. Works with squash seeds too - butternut particularly tasty. ++ Finnish population now 5.4 mill - growth of 750,000 from when I came to the country. The debt was from WW1 - not 2. So you have a longer memory...

ok - good ++ but actually - you can go directly from the rinsing to the oven did it last night and whole process to roasted, crispy lightly salted seeds was about 5 hours.

When you say 'jar' I am afraid you might be referring to deshelled seeds. Surely they could be good - but I have preferred to use fresh WHOLE seeds - washing them - and placing in roasting pan - sprinkling some low sodium mineral salt - and then roasting at varying temps between 50 and 100 degr...

Might interest some - from U of Mich NPR site: Dirty Ovens: Built-In Seasoning Or Grimy Mess? By: Jordan Calmes // November 19, 2011 Add comments With some types of cookware, the more you use it, the better flavor it lends to food. Instructions for cast iron skillets, clay dishes, or...

If you're overweight, a lighter breakfast is probably healthiest. Actually if one has a hearty breakfast - oatmeal - and maybe cheese on whole wheat or some such - and some fruit - one can probably slide thru lunch with just a piece of fruit or some such nibble.