<![CDATA[permies: "cooking, food preservation, food choices"]]> http://www.permies.com/forums/forums/f-17/cooking-food-preservation-food-choices JForum - http://www.jforum.net Anyone ever made their own prosciutto?
I remember my aunt in Europe with her whole leg of prosciutto in her kitchen. I'm just wondering how I could get such a lovely piece of meat like that and so thought went to DIY.
BTW, my aunt didn't make her own. She bought in France or Italy , I'm sure.

]]> http://www.permies.com/forums/posts/preList/14683/130536 http://www.permies.com/forums/posts/preList/14683/130536 Depression Cooking with Clara
http://www.youtube.com/watch?v=DuMkW35BwK8&list=SL&feature=sh_e_se]]> http://www.permies.com/forums/posts/preList/14663/130351 http://www.permies.com/forums/posts/preList/14663/130351 Drying Herbs in small spaces
Also can anyone direct me to a resource that can teach me how to make tinctures and the like. I've been doing a home study course to learn about herbs but it's not going too well as I can never find the time to study. I prefer hands on experience but there is no where to learn about herbs where I am.]]> http://www.permies.com/forums/posts/preList/14659/130322 http://www.permies.com/forums/posts/preList/14659/130322 Growing cheese mold cultures
The Penicillium mold cultures used to make blue cheese are easy enough to grow simply cutting the crust off of 100% rye bread and storing at room temperature for a few weeks, but does anyone know anything about growing your own Brevibacterium linens cultures? This is the stuff used to make Wisconsin Brick cheese and Limberger cheese. Anyone know how to grow that species, or any other mold cultures used in other cheese varieties? I'd love to learn more about this!]]> http://www.permies.com/forums/posts/preList/14658/130319 http://www.permies.com/forums/posts/preList/14658/130319 grey's anatomy the mentalist person of interest awake the girl's guide to depravity -Discount DVD
grey's anatomy season 8 dvd the mentalist season 4 dvd person of interest season 1 dvd Det. Carter becomes a person of interest, and Reese and Finch must protect her without exposing themselves. awake season 1 dvd In Part 1 of the two-part Season 1 finale, truths about Britten's life-altering accident begin to surface as menacing conspiracies jeopardize both of his worlds. Elsewhere, Britten's dual realms begin to clash the girl's guide to depravity dvd Sam takes a liking to mood-altering pharmaceuticals; Lizzie has a run-in with an ex at a party.
----------------------------

dvd boxset
www.hotdvdcollection.com
]]> http://www.permies.com/forums/posts/preList/14595/129766 http://www.permies.com/forums/posts/preList/14595/129766 Making country wine and cider First up was cider and its not-insignificant sidekick, vinegar. I started off talking about vinegar, but was veering off into alcohol, so...
If anyone wonders about just how dodgy you can be, here's some of what I've got away with so far: I had loads of wine fermenting at once and ran out of demijohns, airlocks, bungs, you name it!
I ended up with plum, blackberry and rhubarb wines fermenting in wine bottles in the living room. On each bottle, I rubber-banded a thickish plastic bag tightly over the top, poked a skewer through and gently worked silicon fishtank hose through into the air gap and immersed it in a jar of water and S02 at the other end.
My house looked like a really cheap and nasty horror flick with 20-odd bottles of "blood" with attached hoses all stuck in a jar:D
I made the cider first, and had always thought I'd be all 'natural', I mean suphur dioxide's pretty nasty stuff. Well after spending twelve hours washing, milling and pressing apples, I wasn't going to risk it and I've been chucking so2 around with gay abandon! Not really, it freaks me out actually, but I strongly suspect I would have lost some, if not all of my efforts and considering I've over 100 liters of cider vinegar developing out the back, vinegar isn't at the top of my 'wanted' list!
I'm interested in people's experiences, tricks, favourite ingredients...
My cider doesn't have added sugar, so it will be too dry for many American tastes, but that's how I roll!
There's a dandelion wine thread at the moment; anyone made other flower wines?
Has anyone made perry?
]]> http://www.permies.com/forums/posts/preList/14543/129409 http://www.permies.com/forums/posts/preList/14543/129409 This Wild Fermentation Stuff
#1 Can't get sourdough bread going to save myself
#2 saurkraut was all green and horrid on the top and was SO salty it was inedible
#3 beetroot/garlic/water in a crock to make pickled beetroot and the "thickened juice" for marvellous borscht (so the article said in Permaculture Magazine). That hasn't ever thickened despite leaving it for 10 weeks now. It's just gone brown, green and hairy on top with masses of fruit flies in it and laying their eggs on the lid. So it's been tipped into the compost bin now and the hens ate all the fly eggs.

I read somewhere that preserved fruit gone wrong makes you drunk but preserved veg gone wrong makes you dead. Botulism I think plays a part.

How can you tell that all is going well?]]> http://www.permies.com/forums/posts/preList/14541/129402 http://www.permies.com/forums/posts/preList/14541/129402 Alternatives to lemon and raisins in wine making
Quite a lot of hedgerow wine recipes specify lemon juice, lemon zest and raisins as part of the concoction. Considering I live in an area where growing lemons successfully is unlikely (especially as we have little space in our tiny conservatory or polytunnel for a lemon tree), does anyone know of any suitable alternatives? I know I could use citric/malic/tartaric acid but I'd prefer to use something that I can grow and make myself. Would verjuice work in place of the lemon? I have crap apples and could potentially grow grapes from which to make it. If I can grow grapes I can also potentially make raisins - anyone got experience of this? If I can't grow grapes, what could I replace raisins with in wine making?

Cheers,

Sam]]> http://www.permies.com/forums/posts/preList/14533/129351 http://www.permies.com/forums/posts/preList/14533/129351 cooking with cast iron Thanks
Ben]]> http://www.permies.com/forums/posts/preList/14523/129264 http://www.permies.com/forums/posts/preList/14523/129264 Homemade vinegar
]]> http://www.permies.com/forums/posts/preList/14491/129059 http://www.permies.com/forums/posts/preList/14491/129059 Marjoram - what to do with it?
I'm feeling like it is taking up valuable space another plant could be using.

Any input from Marjoram lovers? Does it have a use that I am overlooking?]]> http://www.permies.com/forums/posts/preList/14484/129027 http://www.permies.com/forums/posts/preList/14484/129027 Ho do you grow your own fermenting sausage starter culture? http://www.permies.com/forums/posts/preList/14474/128909 http://www.permies.com/forums/posts/preList/14474/128909 Food is stuck in my cast iron pan...I read I should put water in it and boil it, but won't that...
Because I just did that and my pan looks very dull. =/ I don't think it was that seasoned to begin with, but I've had this pan for about a month now, and it doesn't seem to be becoming non-stick! =/]]> http://www.permies.com/forums/posts/preList/14456/128748 http://www.permies.com/forums/posts/preList/14456/128748 Preserving berries with an oven and stovetop.
I don't want to use a lot of refined sugar and I also want to protect the nutrients -- I read in "Ferment and Human Nutrition" that cooking too long or with too much heat can destroy certain nutrients.]]> http://www.permies.com/forums/posts/preList/14342/127770 http://www.permies.com/forums/posts/preList/14342/127770 making dandelion wine the petals made a beautifully yellow/orange juice, I was surprised at how vivid the color stayed even after cooking the petals]]> http://www.permies.com/forums/posts/preList/14340/127736 http://www.permies.com/forums/posts/preList/14340/127736 Rusty cast iron pans ]]> http://www.permies.com/forums/posts/preList/14287/127317 http://www.permies.com/forums/posts/preList/14287/127317 japanese knotweed http://www.permies.com/forums/posts/preList/14269/127147 http://www.permies.com/forums/posts/preList/14269/127147 new 2012 taylormade rocketballz rbz driver left handed taylormade burner superfast 2.0 driver taylo new 2012 taylormade rocketballz rbz driver Now, golf suppliers offers different brands of discount golf equipment for golfers for 2011 to help them enjoy the happy time on golf course with their golf partners, friends or family members. However, TaylorMade R11 Driver is what I want to share with you. left handed taylormade burner superfast 2.0 driver The driver comes with Moveable Weight Technology (MWT), just as the R9, but the removeable weights are 10 grams and 1 gram, in the heel & toe, allowing for up to 25 yards of left-right adjustability. taylormade ghost tm-110 tour putter My own take is it had been an intentional leak which Taylormade knows just what exactly they're doing by getting the pictures out there on-line then asking web sites to take them down. It leads to a stir getting sites to hypothesize and buyers to get into a pre launch frenzy titleist 910 d3 driver + titleist 910f-d fairway wood Titleist’s 910 type of drivers and golf irons along with Callaway’s RAZR irons additionally experienced lots of attractiveness. TaylorMade’s white-colored R11 was almost the opinion pick. “This car owner provides created an enormous news seasoned golf ping k15 driver I would like to recommend the Ping K15 series to you. The Ping K15 Irons are hot golf irons, you may try it. Let's know more about it. In a word, This club is a winner. Pure and simple. Want to beat the ball? Want to hit straighter drives? Want to actually work the ball a bit? This may be your next driver then.
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TaylorMade R11s Driver
Callaway X-24 Irons
]]> http://www.permies.com/forums/posts/preList/14218/126850 http://www.permies.com/forums/posts/preList/14218/126850 Food Industry Convergence
Food Industry Convergence]]> http://www.permies.com/forums/posts/preList/14200/126751 http://www.permies.com/forums/posts/preList/14200/126751 Goats?? Does anyone out there have any good goat recipes? I have no idea other than stew, how to make it.
]]> http://www.permies.com/forums/posts/preList/14013/125162 http://www.permies.com/forums/posts/preList/14013/125162 Is pure water is good for diet food? Has any one try water for diet?
My doctor tell me that pure water is quite good for dieting,
Its helpful for fat burn.]]> http://www.permies.com/forums/posts/preList/14009/125127 http://www.permies.com/forums/posts/preList/14009/125127 how to render lard

Suzy Bean renders lard in her favorite way. And she talks about some other lard rendering techniques that she has tried and doesn't like as much.

The way she likes: the stove top "dry method" (no water) in a cast iron skillet. She says a stainless steel pan would be good too. Low to medium heat.

Some ways she doesn't like as much:

crock pot: the cracklins don't crackle. they're mushy. And there might be water in the lard

oven: it's fine, but it takes a while

the wet method in a cast iron skillet: fine, but why bother when the dry method works so well

In this video, she uses "leaf lard" which is actually not yet lard. It is organ fat which will be rendered into lard. Leaf lard makes the very best lard - which makes the very best cookies, pie crusts and pastries! This is as opposed to "back fat" which makes a lard suitable for savory cooking.

Cut the fat up and toss it in the skillet. When the pork rinds look yummy, you're ready. take the cracklings out and pour the liquid lard into a mason jar through a cheesecloth. Done.

Why do this? Because the fat does not store well. It will go nasty in a few days. The lard will keep for months or even years. Suzy confesses that she had some fat go moldy once.

I do some movie magic time lapse fast forward stuff in a coupla spots. I show the fat rendering quickly and I show the liquid turning to a solid quickly.]]> http://www.permies.com/forums/posts/preList/13996/125016 http://www.permies.com/forums/posts/preList/13996/125016 documentary about spoiling food


]]> http://www.permies.com/forums/posts/preList/13944/124637 http://www.permies.com/forums/posts/preList/13944/124637 Best solar cooker? http://www.permies.com/forums/posts/preList/13943/124630 http://www.permies.com/forums/posts/preList/13943/124630 got a few Griswold and Wagner cast iron pans for sale http://www.permies.com/forums/posts/preList/13931/124567 http://www.permies.com/forums/posts/preList/13931/124567 Long Term Food -
harmonyhousefoods.com/?gclid=COSPvpP0lK8CFQlbhwodm2o9xQ

nitro-pak.com/products/food-storage/survival-foods?gclid=CLeX8Y70lK8CFcQaQgodhC2Pjw

Does anyone know of other "discount" sites for long term food. Please post or message me, I'm stocking up while I still can !]]> http://www.permies.com/forums/posts/preList/13831/123790 http://www.permies.com/forums/posts/preList/13831/123790 Suspecting that neurotoxins don't just "go away"
so my dad bought some seeds treated with poison at the coop. he apparently in the past has always bought the poisonous seeds when we have grown corn.

they are coated with neurotoxins and other poisons. and they think this is a good thing, because the insects will die if they try to eat the seedling.

i did research and they claim that the poisons will be gone by the time it turns into actual corn. do you know anything about this?
it's ok if you don't, i did like research last night late and i'm tired, and it was apparently a pointless thing to do. (although they have said that i don't have to eat it, if i think it's poison)

http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRD3317429


we're not supposed to use the corn produced from those seeds for "food feed or oil".... they have been treated with poisons. the trucker's favorite corn is fine, it doesn't say it has been treated with anything... but the others have been treated.
they do fucked upthings with corn nowadays.

i wonder what the coop is selling those poisonous seeds for? i'm sure this means other people are buying it for "food feed or oil" purposes and probably growing it and using it for those purposes.

-------------------------------

I personally don't think any of the sites that would report on this sort of thing would be reporting full truth anyway, so I thought this would be the best place to post it for some responses :)
]]> http://www.permies.com/forums/posts/preList/13823/123748 http://www.permies.com/forums/posts/preList/13823/123748 Best Bacon Canning walk thru
http://ruralspin.com/category/outdoor-and-survival/]]> http://www.permies.com/forums/posts/preList/13813/123616 http://www.permies.com/forums/posts/preList/13813/123616 MSG IS THE MOST HARMFUL SUBSTANCE IN OUR FOOD SYSTEM TODAY
MSG IS THE MOST HARMFUL SUBSTANCE IN OUR FOOD SYSTEM TODAY. If the addition of MSG for flavor enhancing purposes were removed from all processed foods and banned from all restaurant kitchens – the entire conventional food system in the United States would collapse. Without the addition of MSG as a flavor enhancer the only marketable foods remaining would be those produced using sustainable production practices.

There would be NO NEED to educate people on the benefits of ‘real’ food if MSG were banned from use as a flavor enhancer – the public would simply refuse to eat processed food BECAUSE
….the quality of mass produced factory farmed foods is so poor that without artificial flavor enhancers the food is unpalatable – tasteless-often odorless – pretty much like eating a piece of paper.

Based on my own internet research (please feel free to correct my data) the obesity rate in the U.S. was steadily increasing for decades until 1993(ish). In the early 1990s the obesity rate suddenly shot sky high. About the same time the New Jersey flavor industry was in its infancy but already had a strong foothold in the US food market.

Now, almost 20 years later just about everything that we put in our mouths that comes from a commercial source has been touched in some way or another by a flavor born in a lab in New Jersey. Coincidentally (or not) obesity is a problem that the majority of Americans cannot overcome.

Our US health and food oversight programs want us all to believe it is ALL OUR FAULT because we don’t get enough exercise, eat too many sugary foods and so on. But I ask all of you that are over 50 years old to think back to when you were 10 years old:

How many obese children did you know? I can count two – it did happen but it was not the norm.

How many severely obese adults did you see out on the street? I think I saw a small handful the entire time I was growing up. Now it is an everyday and everywhere occurrence.

If you are reading this you are probably already educated about the benefits of eating real food so this is mostly preaching to the choir. But I really feel driven to try to get the word out to people who are struggling with this problem that IT IS NOT ALL THEIR FAULT, IT IS NOT THE SUGAR, the doctors ARE WRONG. Simply removing all artificial flavor enhancers from the diet will cause an almost immediate reduction in weight alone – not to mention all of the other health benefits that follow eating better quality naturally flavorful foods.

Just imagine what it would taste like to eat a BK burger without that flame grilled taste; mass produced grain fed and hormone fattened beef. – BTW the flavor doesn’t come from the flame – it comes from New Jersey.
Attached is a ‘fact’ sheet that I made up years ago, some of my links may be broken. Please feel free to tear apart my assertions – I’ll be happy just to get people to start thinking about this even if they don’t agree with me.
]]> http://www.permies.com/forums/posts/preList/13793/123521 http://www.permies.com/forums/posts/preList/13793/123521 Solution to the old "mould on my biltong" problem
I googled around and found that this is caused by insufficient air flow (eg: too humid in the biltong box). The good news is that it doesn't mean the meat is spoiled - you just have to wipe it down with some vinegar and rehang it.

I have also added a little 4" desk fan to the biltong box, as clearly the 60w bulb wasn't causing enough temperature differential to move the air around. I am going to add some more air holes too.

Anyway, just thought I'd share this lesson learned with y'all.]]> http://www.permies.com/forums/posts/preList/13788/123491 http://www.permies.com/forums/posts/preList/13788/123491 Strange nettle reaction in Microwave!!!
I blanched some nettles and then dumped them in an ice water bath to use for later.

Then I wanted to have a few bites of nettle with some butter and salt...so I put a couple stems in the microwave to warm them up......
The Nettles actualy caught fire in the microwave...I am talking actual flames ans scorched stem.....weird!
so I tried another stem in the microwave and it caught fire to and part of the stem burst into flame
this all happened with in about 15 seconds....


I am going to try some raw nettle too....

HAve you ever put Nettles in the microwave??? What do you think is doing this.....I know there are a lot of minerals, and crystal structures, maybe the acid on leaves...But it seems to be isolated to the stems?? I would love to hear feed back to see if it is just my nettles.]]> http://www.permies.com/forums/posts/preList/13787/123477 http://www.permies.com/forums/posts/preList/13787/123477 Harvest some stinging nettle --delicious green I recomend Nettles, They taste Like a cross between Asparagus, spinach and celery. when you blanche the nettles they leave an amazing color green water!

I wonder if anyone has made any really good dishes with Nettles...Please do share.


]]> http://www.permies.com/forums/posts/preList/13686/122681 http://www.permies.com/forums/posts/preList/13686/122681 Solar Dehydrator Screen?
I am looking to build a solar dehydrator, I was wondering where to buy/what kind of mesh people have been using for food trays.

I have looked online for stainless steel but I haven't had luck with anything less than 100ft rolls... too much

(I'm not really looking for plastics or aluminum)

Thanks.]]> http://www.permies.com/forums/posts/preList/13635/122277 http://www.permies.com/forums/posts/preList/13635/122277 Mahonia or Oregon Grape http://s158336089.onlinehome.us/OregonGrapeJam/OregonGrapeJam.html

Getting the fruit off the seed is going to be challenging without a Foley mill.]]> http://www.permies.com/forums/posts/preList/13619/122129 http://www.permies.com/forums/posts/preList/13619/122129 bread for dummies? http://www.permies.com/forums/posts/preList/13576/121834 http://www.permies.com/forums/posts/preList/13576/121834 Cast iron cooking - Eggs don't stick, but steak does? Help!
However, for some reason, I still have problems pan searing/frying steak. It still sticks, even after I let the steak sit at room temperature for an hour, and I use a good amount of oil in my cast iron pan over medium heat (electric stove). No matter how I try, the still sticks and I lose all the salt and pepper I patted into my steak ahead of time. My steak comes out of the pan looking pretty bare, with very little sear marks and crusting, probably due to the previous point (it's all sticking to the pan). Afterwards, all the stuck-on salt and pepper crusting scrapes out near effortlessly with my metal flat-edge spatula.

Any suggestions on what I'm doing wrong? Should I use a higher heat to sear?

Thanks!]]> http://www.permies.com/forums/posts/preList/13554/121653 http://www.permies.com/forums/posts/preList/13554/121653 Paleo diet
So a few days ago, I decided to take the plunge and "go paleo". It's early days, but I must say I haven't felt so good in a long time - none of the "sleepies" after eating, feeling full for hours and hours after eating, and I just feel more alert and energetic.

From the permie/homesteading point of view, it's great to see that you could grow most of the things you're eating (coconut and macadamia nuts notwithstanding).

So if, like me, you have been thinking about it, I'll add my own voice to the call to give it a go.]]> http://www.permies.com/forums/posts/preList/13539/121487 http://www.permies.com/forums/posts/preList/13539/121487 butter vs. margarine

source

The yellow goo at the top is margarine.

The yellow goo at the left is "reduced fat margarine"

The stuff with the ants all over it is butter.


]]> http://www.permies.com/forums/posts/preList/13496/121175 http://www.permies.com/forums/posts/preList/13496/121175 Sugar Addiction! Do you think have it?
The study showed that sugar affects the brain chemistry and thus might be expected to cause addictive behavior. In the study, written by Nicole Avena and others, it was shown that sugar bingeing can cause withdrawal symptoms and cravings.

The behavioral effects are similar to the neurochemical changes in the brain that also occur with addictive drugs. One finding of that study is seldom discussed — both sugar and the taste of sweet activate beta endorphin receptor sites in the brain, the same receptor sites that are activated by heroin and morphine.

The implications of this finding are that sugar substitutes, which have become a major industry in the United States and other nations, may not be the answer for people who want to lick their sugar addiction. Children who are given sweet candies and drinks made with sugar substitutes may still become sugar addicts when they grow up, and will find it just as difficult as the rest of us when it comes to giving up the sugar and other refined carbohydrates in their diet.

The bottom line – sugar is addictive, and it’s dangerous to one’s health. Because of its addictive qualities, it is very difficult to give up sugar, but the benefits in improved physical and emotional health make it worth the work.


Effect of Coca Cola on your body
Have you ever wondered why Coke comes with a smile? It’s because it gets you high. They took the cocaine out almost a hundred years ago. You know why? It was redundant!

In The First 10 minutes: 10 teaspoons of sugar hit your system. (100% of your recommended daily intake.) You don’t immediately vomit from the overwhelming sweetness because phosphoric acid cuts the flavor allowing you to keep it down.

20 minutes: First effect of coca cola on your body. Your blood sugar spikes, causing an insulin burst. Your liver responds to this by turning any sugar it can get its hands on into fat. (Theres plenty of that at this particular moment)

40 minutes: Caffeine absorption is complete. Your pupils dialate, your blood pressure rises, as a response your livers dumps more sugar into your bloodstream. The adenosine receptors in your brain are now blocked preventing drowsiness.

Your body ups your dopamine production stimulating the pleasure centers of your brain. This effect of coca cola is physically the same way heroin works, by the way.
The phosphoric acid binds calcium, magnesium and zinc in your lower intestine, providing a further boost in metabolism. This is compounded by high doses of sugar and artificial sweeteners also increasing the urinary excretion of calcium.

60 minutes: The effect of coca cola caffeine diuretic properties come into play. (It makes you have to pee.) It is now assured that you’ll evacuate the bonded calcium, magnesium and zinc that was headed to your bones as well as sodium, electrolyte and water.

60 minutes: As the rave inside of you dies down you’ll start to have a sugar crash. You may become irritable and/or sluggish. You’ve also now, literally, pissed away all the water that was in the Coke. But not before infusing it with valuable nutrients your body could have used for things like even having the ability to hydrate your system or build strong bones and teeth.


The effect of Coca Cola After the rush
This will all be followed by a caffeine crash in the next few hours. (As little as two if you’re a smoker.) But, hey, have another Coke, it’ll make you feel better.]]> http://www.permies.com/forums/posts/preList/13483/121114 http://www.permies.com/forums/posts/preList/13483/121114 What food and drink is bad for your teeth? http://www.permies.com/forums/posts/preList/13433/120737 http://www.permies.com/forums/posts/preList/13433/120737 I am picking dandelions for salad The leaves are delicious right now. I have been eating salads with the young leaves mixd with Kale and baby arugala from the garden....the arugala is the first thing to sprout in the garden this year.
I also made some egg rolls with dandelion leaves , cilantro and veggies...that was awesome dipped in mae ploy sauce!

I encourage everyone to try it!]]> http://www.permies.com/forums/posts/preList/13190/119256 http://www.permies.com/forums/posts/preList/13190/119256 Anyone using pressure cookers? Mine is so old that it is impossible to find a replacement for the stretched out rubber ring.
What brands would you recommend if I was not to come across one at the thrift store?
Thank you
Carolina]]> http://www.permies.com/forums/posts/preList/13010/117628 http://www.permies.com/forums/posts/preList/13010/117628 getting the smell out of jar lids (for re-use)
I like to dry herbs, or buy them in bulk and store them in jars. And recently, I've enjoyed learning to make naturally fermented sauerkraut and the like, which also takes, jars. So, I've been washing glass jars from store-bought goods and stock-piling them for later use.

And yet there is sometimes a problem. That rubber seal inside the jar lid can smell strongly of the food the jar used to contain - even after repeated washing. Pickles, olives, curry paste - these are some of the worst offenders. Somehow, I don't want my peppermint or feverfew tea to smell like curry. Or taste like pickles.

Here's what I've tried:
--soaked the interior of the lid overnight (or over several nights!) in baking soda paste
--soaked the lid in white vinegar.

The lids still reek.

I'm thinking of trying Borax next, but that strikes me as not exactly food safe.

I wonder, would boiling the lids in vinegar work better? Does anyone have any good tricks for this, or should I give up?


]]> http://www.permies.com/forums/posts/preList/12877/116570 http://www.permies.com/forums/posts/preList/12877/116570 Love it! ]]> http://www.permies.com/forums/posts/preList/12835/116277 http://www.permies.com/forums/posts/preList/12835/116277 Wholewheat V Refined Flour http://www.permies.com/forums/posts/preList/12705/115081 http://www.permies.com/forums/posts/preList/12705/115081 An alternative to cast iron. http://www.lodgemfg.com/Seasoned.asp]]> http://www.permies.com/forums/posts/preList/12645/114328 http://www.permies.com/forums/posts/preList/12645/114328 Moodoff Day Moodoff Day
]]> http://www.permies.com/forums/posts/preList/12577/113735 http://www.permies.com/forums/posts/preList/12577/113735 water filter straw There are some different brands, they are certified out bacteria, viruses etc. I would appreciate hearing if someone has used any of these devices with success or not.


http://cleansipusa.com/]]> http://www.permies.com/forums/posts/preList/12556/113578 http://www.permies.com/forums/posts/preList/12556/113578 Meaty "cinnamon rolls" with bacon
It is an herby-oniony meatloaf rolled with cinnamon-clove-nutmeg-ketchupy bacon, topped with a mayo-lemon-maple-cinnamon "icing."]]> http://www.permies.com/forums/posts/preList/12436/112794 http://www.permies.com/forums/posts/preList/12436/112794 Grain free, dairy free, soy free pizza...really!
In a nutshell, I use sweet potatoes or winter squash, with ground pumpkin seeds, flax meal, and either arrowroot or tapioca flour for the crust. And for the cheese, I either use "Daiya" brand alternative cheese (which is soy free, as well as dairy free), or an egg-mayonnaise mixture.

Here are pictures and a step-by-step.

Ingredients to play with:

]]> http://www.permies.com/forums/posts/preList/12362/112247 http://www.permies.com/forums/posts/preList/12362/112247 Question about walnut oil http://www.permies.com/forums/posts/preList/12339/112126 http://www.permies.com/forums/posts/preList/12339/112126 Cleaning old Griswold Crispy Corn Stick pan http://www.permies.com/forums/posts/preList/12243/111278 http://www.permies.com/forums/posts/preList/12243/111278 Slow Cooker love
Roasted garlic/Garlic Olive Oil:
* Toss whole cloves of garlic into the pot
* Just barely cover with olive oil ("gluck gluck gluck")
* LOW for about 3 hours, stir once
* Seperate the magnificent garlic from the fantastic oil and try not to nom all at once

A little bit of Garlic Olive Oil, honey, and herb vinegar makes a magnificent salad dressing!


Rendering Lard
* Whack your fat into little bitty bits.
* Lob them into the Slow Cooker.
* Turn it to LOW until they're rendered.

oh... fresh lard makes the best tamales...! ]]> http://www.permies.com/forums/posts/preList/12230/111117 http://www.permies.com/forums/posts/preList/12230/111117 Miso Soup Health Benefits My best friend is a Doctor and brought up the benefits of bonito peptides. So being a foodie, I sent the following to my children and friends. I thought you might find this helpful.

Hi kids, I made some miso soup for Wayne the other day because he brought up the benefits of Bonito peptides. I don't think he had had some. I know you may have had it before (Makados?) but may not be aware of what it was and it's health benefits and how it is prepared and how easy it is to prepare. It is eaten at least once a day in Japan and contributes to their overall good heath.

Miso Soup is miso added to a dashi and a Dashi is made from Kombu (a lg seaweed) and Bonito flakes. Each of these 3 elements have great benefits and is very satisfying. The follow are some excepts to give you some idea of why we should include this in our diets. You can add many other foods to this basic soup. Usually scallions and sm cubes of tofu in a restaurant but mushrooms etc.
Love, Dad
Eat, Love and be Happy!

How To Make Your Own Dashi
http://www.youtube.com/watch?v=abrvQAcjgWo&feature=related

How to make perfect miso soup
http://www.youtube.com/watch?v=Nlo-leQLQqs&feature=related


http://en.wikipedia.org/wiki/Miso_soup Health benefits
This section requires expansion.
Researchers at Japan's National Cancer Centre claim that miso soup cuts the risk of breast cancer.[1]
Pure miso paste nutritional information: Although high in sodium (over 400% DV), one cup (275 g) of miso paste is an excellent source of dietary fiber (59%) and protein (64% DV), as well as a good source of minerals . Miso paste is also high in amino acids, the basic building blocks of protein. An excellent source of vitamin K and a decent source of riboflavin (38% DV), miso also provides small amounts of other vitamins. One major benefit of miso is its extremely high omega-3 and omega-6fatty acid content.
The nutritional benefits of miso are incomplete on their own. However, when low-sodium miso paste is used in combination with ingredients such as tofu, dashi, scallions, katsuobushi (a common ingredient in stock dashi), and other vegetables, miso soup can provide a complete meal.[citation needed]
[edit]

http://www.needs.com/product/HWC06-CAR-03/l_Blood_Pressure

Wayne told me about the Bonito peptides!

Bonito Peptides: A Natural, Safe Approach to Lowering High Blood Pressure
Contributed by Metagenics

WHAT IS HIGH BLOOD PRESSURE?
Japanese researchers have identified nine specific active peptides in dried bonito fish. Some of these enzyme's properties enable the bonito peptide mixture to have a sustainable blood pressure-lowering effect in borderline and mildly hypertensive individuals, without causing a quick rise in blood pressure after skipping a dose.

WHAT CLINICAL RESULTS HAVE BEEN OBTAINED WITH BONITO PEPTIDES?

Three human clinical trials have been successfully conducted using bonito peptides in subjects with borderline or mild hypertension. Data has revealed significant decreases in blood pressure, with an average decrease of 10 mm Hg in systolic blood pressure and 7 mm Hg in diastolic blood pressure after several weeks of use. In a recent study, researchers used an optimized bonito peptide mixture of 1.5 grams daily.

Clinical trial research suggests that bonito peptides are approximately 64 percent effective in reducing blood pressure in borderline and mildly hypertensive subjects. In these short-term clinical trials, no adverse side effects were reported, suggesting that bonito peptides have an excellent safety profile. In an unpublished, preclinical pilot study, bonito peptides did not lower blood pressure in subjects with blood pressure already in normal range. Furthermore, no rebound or reverse effect or abnormally high blood pressure levels were observed after supplement termination in short-term trials with borderline and mildly hypertensive subjects.
-----------------------------------------------------------------
http://www.kurakonusa.com/kombu/encyclopedia/index.html
KOMBU:
This site breaks down the vitamines and minerals of Kombu. They didn't paste..?
Reference : Gotei Zoho Shokuhin Seibunhyo 2006
Fred

]]> http://www.permies.com/forums/posts/preList/12224/111066 http://www.permies.com/forums/posts/preList/12224/111066 Cooking bacon in a cast iron skillet
First and foremost, forget about the idea of cooking bacon straight and flat. You need a giant pan to do it, it takes forever, and results are so-so. Take a whole one-pound package of bacon and a regular 10.5 inch cast iron skillet. I like the thick cut bacon best. Separate each piece of bacon and just dump it in the pan all willy nilly. Don’t worry about it being balled up. It’ll taste fine and cook up evenly, I promise. Start cooking at medium low heat. Use your spatula to flip and swirl the bacon around now and then so all parts get to the heat. You’ll notice the “gummy feeling” starting fairly soon. Don’t worry about it. Keep cooking. When you get about 1/8 to 1/4 inch of fat rendered, continue to swirl and flip the bacon, but use your spatula at the same time to gently scrape the gummy parts of the skillet – all done at the same time while cooking. Just gently scrape back and forth, back and forth. You can feel the gummy stuff coming up, and the grease is all right there immediately filling up the spaces that you scrape free. You’ll have to do this a few times but as you get toward the end of cooking, you’ll notice that eventually the gunk just goes away and the pan feels smooth as silk. I cook my bacon until it’s nicely browned with about 3/4 of the fat rendered off. Some people like it black and some like it half raw. If you’re a “half raw” person, you can remove the bacon when it’s to your liking and just continue to scrape the pan until the gunk is gone (assuming you have enough pork fat rendered off in there--if not, add some fat), and then turn off the heat. I find that this process seems to “super season” my pan like nothing else can. I pour out most of the grease when I’m done and scramble some eggs with the remaining grease. Not one bit of egg sticks to the pan! The scraping (cleaning) while there is very hot pork fat in the pan seems to be the key.

By the way, I do this with other things too when I'm cooking. As long as something isn't stuck rock-hard on the pan and as long as there's a fair amount of grease in the pan, just scrape your spatula back and forth while you're cooking. You'll soon find out just by the "feel" how to do this and whether it's working or not with whatever's stuck to your pan.

Hope this helps all the bacon lovers out there. You won't believe how CRISPY your bacon will come out this way with your cast iron pan!

This is a great site. Thanks to everyone for sharing their knowledge.

Mel]]> http://www.permies.com/forums/posts/preList/12218/111018 http://www.permies.com/forums/posts/preList/12218/111018 Make Grill for gas stove top I would like to make a grill that will cover my gas stove top. Average size of a 4 burner stove but it has 5. It could even be a little larger. Can sheet steel work? Can it be sanded to an appropriate finish so as not to stick. 3/16" or 1/4" thick? I really like the Hiroshima Style Okonomiyaki, I saw on YouTube. Basically a japanese pancake with a massive amount of cabbage sprouts, noodle fried, bacon, topped with an egg with 3 oysters. Would also be handy for get togethers. Grill steel looks milled and grills are quite expensive. Any suggestions? Thanks, Fred
]]> http://www.permies.com/forums/posts/preList/12192/110718 http://www.permies.com/forums/posts/preList/12192/110718 Evil Organic Milk Containers Thank you for any ideas/input,
Jesse]]> http://www.permies.com/forums/posts/preList/12061/109565 http://www.permies.com/forums/posts/preList/12061/109565 health care by affordablemedz.com http://affordablemedz.com/]]> http://www.permies.com/forums/posts/preList/12026/109277 http://www.permies.com/forums/posts/preList/12026/109277 cooking with cast iron http://www.permies.com/forums/posts/preList/11979/108910 http://www.permies.com/forums/posts/preList/11979/108910 Stove Black on Cast Iron Skillet - CURE http://www.permies.com/forums/posts/preList/11927/108536 http://www.permies.com/forums/posts/preList/11927/108536