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The freezer trick didn't work for me - but then i didn't try as long as 4 days! In the end, when i took out some rice i tried to freeze condensation formed on it, which then led to it developing some sort of fungus / mildew. Had to through the whole 2Kg out! On the other hand, roasting the...

Weevils are those vile little bugs that spoil everything like oats, barley, pasta, rice, couscous, bulgar wheat, dried split peas, sunflower seeds, etc. And for most of my life I watched in dismay as they survived counter measures such as bay leaves, airtight containers, and freezing. But then...

I PM-ed subhadip, but got no response. If you ever manage to find one, Eileen, please let me know. Meantime, I've found the following site useful for some cooking times.. ((( Tsk - seems 'm not allowed to post actual links, so go to missvickie-dot-com :wink: )))

Thanks for the inspiration, Tanyak! I'm picking up my tortilla press tomorrow from Mazunte off Main Road, Observatory. Which is actually how i stumbled across this thread .. LOL!

Well .. still no reply to this, but the more people I share with how bicarb spoils the flavour of oat-crunchies etc, the more I find that I'm not alone. Surely there must be someone who knows WHY they're putting an ingredient into a recipe? And in the case of oat-crunchies, it can't be as a...

Question -1: Can anyone please explain why bicarbonate of soda is used in recipes like oats-crunchies? Yes, i know that it acts as a rising agent in things like muffin recipes, when it comes into contact with an acid. But why use it in crunchies? What will happen if you leave it out...

I have a 7 litre model, but seem to have lost the manual after several relocations. Can't find much more on Google than sales offers & purchase requests.Any ideas?

Well i mixed up a batch of Tempero last night (thanks Petey!) .. and I'm extremely pleased to report that it is the closest to the Brazilian sauce that I've found thus far! And it might get better as it matures, judging by the long shelf life of the original and the comments in the PDF. It was...

Thanks for all the excellent feedback, folks! The batch of Chimichurri sauce that I made up was very good indeed, but not the same as the Brazilian sauce, which has no oil and is a lot more salty. @Petey, thanks for the PDF recipe! The Tempero certainly seems a likely candidate - especially as...

Thanks larry .. He was from Fortaleza in Cera state. As for the cilantro, I love the distinctive flavour, but I couldn't detect it in the paste.

The anatto reference is very interesting, but from the details I found on Wikipedia, I doubt that there was any in the Brazilian sauce. It wasn't spicy as such, except maybe a hint of chili which might have actually been green peppers (aka bell peppers?). But there there might very well be...

Or you could just empty a pack of dried split peas into it and make pea soup. I usually use an entire smoked eisbein (pork knuckle), cos my dad loves the meaty chewy bits .. aside from the quantity of meat, your broth sounds similar.

Wow .. thanks for the quick responses! It's good to know it's all about taste, and not some toxic chemical reaction :wink: I did try grinding some kosher salt, but not very successfully. I needed quite a lot, as one of the olive batches was dry-packed in salt. I blunted the blade of the...

I've been experimenting with pickling olives .. following different recipes, all of which specify non-iodised salt. But for some reason, ALL salt sold in South Africa still seems to be iodised (sometimes called "iodated")! Except for kosher salt apparently .. which I've only seen in coarse...

@JillBurgh -- thanks for the lead on chimichurri, I'll give that a try! @TanyaK -- thanks, i'll give that a try too! And I see you're in CPT like me: the local red garlic sauce I'm referring to is available at some Spar outlets (the Rosmead Avenue one in particular) and is almost identical to...

Hi Larry - thanks for the speedy reply! He was from Fortaleza in Cera state.

A little while ago I had a Brazilian flatmate whose mom sent him some "sauce" from home, and I've been trying to find the recipe for it. Apparently it's a common ingredient for all sorts of things from rice dishes to marinades to soups and even dips. There are subtle variations from region to...