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Posts by French Fries

My lemongrass was overgrown and had a lot of dried leaves so I cut all the leaves and trimmed the stems to about 1' 1/2 from the ground, and the stems seemed alive to me. Yet when I cut a couple off and started pounding them and cutting them, there was no smell. I started to chew on the white part of some of those stems... and there was no taste at all.    Is it just dead? 
I've also heard that if you buy them full of dirt (for example at the farmer's market) you should not wash them as the dirt protects them.  In fact I do remember seeing them being conserved in sand back in France. 
I just learned something that I will use a lot from now on. Thanks!!
You can if you want to but there's really no need to buy anything to start fermenting sauerkraut. I feel like we tend to buy too many kitchen tools and we tend to think that new techniques require new tools, but that's not always the case. I don't think the Romans had an airlock on their sauerkraut jars.   
I use a large mason jar to ferment my kraut for 6 to 10 weeks. I never want my jars to be airtight, I want the gas created by the fermentation to be able to escape. I just place a towel at the top of the jar so that dust cannot enter but gas can escape.  These are more or less the instructions I'm following: http://www.thekitchn.com/how-to-make-homemade-sauerkraut-in-a-mason-jar-193124 This is my choucroute garnie:  
Thanks! Well I did get an email, then a call from American Range, so thank you for that. They recommended a technician and I went with him. The tech came and said the oven burner, the oven igniter and the broiler igniter were busted and needed to be replaced, he replaced them on the spot, took a little over 2 hours (which seems long???) and the cost was... $680 !!!! Price of a new oven. Ouch. 
They are MY way to go, for sure. Everyone has their own opinion. Mine is that there are way too many harmful chemicals and not enough nutrients in 'conventional' foods vs 'organic'. The use of quote is because IMO, 'conventional' should mean 'grown the good old way', meaning organic. And what is nowadays called 'conventional' should be called 'genetically enhanced and/or chemically treated', which is everything but conventional on a large time scale (AFAIK, most harmful...
I've used Penzeys for a while but realized that you can ingest quite a lot of chemicals in spices, so I switched to Mountain Rose Herbs which sells organic spices. Very good quality as well. 
I don't believe the rennet in commercial cheese comes from animals anymore:  Fermentation-produced chymosin (FPC) is by far the most common form of a milk-coagulating enzyme used today, according to the WCDR. Potter said that approximately 70 percent of all cheese is produced with FPC, while approximately 25 percent is made with microbial coagulants and the remaining 5 percent is made from calf rennet. Source: http://www.vrg.org/journal/vj2008issue3/update_renet.htm
• Lebanese cabbage salad (cabbage, carrots, tomatoes, lemon juice, olive oil, garlic).  • Crapiauds du Morvan (mashed potatoes, sour cream, egg, flour, parsley, diced swiss cheese)  
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