Recent content by seans_potato_business

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
  1. seans_potato_business

    Why add oil to pan before cooking fatty meat?

    Why do people put oil in a pan before cooking fatty foods when so much fat oozes out anyway and much of it often just ends up drained away?
  2. seans_potato_business

    Gotta eat a steak and kidney pie! :s

    Thanks. There is even a collection at my local supermarket for just this sort of thing. I don't know why it didn't occur to me!
  3. seans_potato_business

    Cut-resistant gloves for my clumsy arthritic mother

    My mother is arthritic and not very good using a knife such that she is more likely than ordinary to cut herself. She currently avoids using a knife but thinks a cut-resistant glove would change that. I was wondering what kind of cut-resistant glove might be the least hassle to use and maintain...
  4. seans_potato_business

    My forgotten feta turned to "brie" in the fridge!

    I forgot about some opened feta cheese I had in the fridge and was inspecting it before throwing it away. I couldn't see or smell anything off-putting so I tried a little bit and was pretty pleased to find it had turned into something resembling brie (I actually hate feta but my mum seems unable...
  5. seans_potato_business

    Gotta eat a steak and kidney pie! :s

    As a squeamish guy who is already on the verge of vegetarianism for ethical reasons, the prospect of eating a pie with kidney is unappealing and threatens to push me over the edge! I literally inherited a Fray Bentos tinned pie with steak and kidney from my recently deceased step grandmother's...
  6. seans_potato_business

    Indigestible foods/ingredients

    I came here for information, not advice. Half of you people probably think monosodium glutamate is bad for you and buy into all kinds of anti-science, all-natural organic BS. If it's good enough the FDA (US) and FSA (UK) it's good enough for me. The fact that Jenny thinks cellulose will cause...
  7. seans_potato_business

    Indigestible foods/ingredients

    I've found suggestions that the wood pulp is processed to obtain "microcrystalline cellulose" which is available at £5/Kg if you buy 5 Kg but I'll keep looking. 5kg PURE Microcrystalline cellulose | eBay It's not like I'm planning to sustain myself on nothing but damn sawdust. It's a mere...
  8. seans_potato_business

    Indigestible foods/ingredients

    I thought this was a joke but I've looked it up and it's an actual thing used in food products and basically exactly what I'm interested in; indigestible fibre. I bet the breads that incorporate it are pretty expensive but I'll look into making my own. Not sure where I could get food-grade...
  9. seans_potato_business

    Indigestible foods/ingredients

    There's nothing silly about green banana flour or similar, just because you've not heard of them.
  10. seans_potato_business

    Blending dried green banana into flour

    Sorry; not sure where to put this flour question; bread seems most appropriate. My question is can you rely on a food processor or blender to grind dried green banana pieces into flour? I imagine it would only be effective to a point. Also, I wonder whether some websites say blender when they...
  11. seans_potato_business

    Indigestible foods/ingredients

    I'm interested in replacing parts of my diet with indigestible stuff so I can feel satisfied without exceeding my suggested calorie intake. One thing I've found out about is green banana flour which has a lot of indigestible fibre (resistant starch; that would turn digestible if the banana...
  12. seans_potato_business

    Téméraíre or Musette mustard - really mild whole-grain mustard

    Thanks for the response; indeed I was considering that making some mustard might be the best solution. Have you any idea what makes a mustard hot or not? This mustard I would like to replicate wasn't hot at all which I previously thought was not possible (I thought it was an inherent property of...
  13. seans_potato_business

    Téméraíre or Musette mustard - really mild whole-grain mustard

    A few years ago I bought a wholegrain mustard from Costco branded 'Téméraíre' and it wasn't what I was expecting but much better. It was so mild you could just eat a spoonful if you wanted (I never did; I think it would be a waste). It was sort of sweet and tangy. Téméraíre has changed their...
  14. seans_potato_business

    How to thicken "natural" peanut butter?

    I did consider it briefly, but supposing I could generate a respectable 50 G-force, I'd need to maintain that for over 14 hours in order to replicate a month of standing on a shelf. I may end up just buying commercial peanut butter but I think I will also try xanthan gum. Reece's are way too...
  15. seans_potato_business

    How to thicken "natural" peanut butter?

    Only the finest, cheapest kind! https://groceries.asda.com/product/salted-roasted-flavoured-nuts/asda-smartprice-salted-peanuts/34067
Top Bottom