Limburger.......MMMMMMMMMmmmmm good! :-)
We've done lots of chicken feet......good too. With noodles. And
My wifes' Grandpa ate something though that we didn't care much for.
He ate boiled pig ears. Too danged gristly for us.
I like them all by themselves with a little salt
after cooking them for stock with onion, garlic, celery, a little
carrot, fresh grated ginger root and some salt free lemon pepper.
Helluva stock ingredient!
I've never tried them but I'll bet a pressure cooker would melt 'em. ;-)
I do calves feet and barbacoa for 1 hour. Chicken feet, 40 minutes as if
I go over that, the bones disintegrate.
Remove both _ (underscores) to validate gmail e-mails.
Just call me sensitive but my recent exposure to the term "junk science"
is in connection with people who don't believe in evolution, or that
human activities are responsible for acid rain, ozone holes, or global
warming,e.g. it's the kind of phrase that Rush Limbaugh would use. I'm
not tarring you with that brush, just signaling that I lose some
objectivity when I see it.
I'm not accusing Mr. Taubes of being a mercenary who obscures
nutritional knowledge or promotes high profit products for Big Agra. He
has had some impressive reviews and some, less so. I'm just cautioning a
suspension of judgement until we have digested what he has to say.
One knock on him is, according to the reviewer (GINA KOLATA, October 7,
". . . the problem with a book like this one, which goes on and on in
great detail about experiments new and old in areas ranging from heart
disease to cancer to diabetes, is that it can be hard to know what has
been left out. For example, Taubes argues at length that people get fat
because carbohydrates in their diet drive up the insulin level in the
blood, which in turn encourages the storage of fat. His conclusion: all
calories are not alike. A calorie of fat is much less fattening than a
calorie of sugar."
I don't believe cholesterol causes heart attacks but I am impressed that
the Japanese had so few, when they ate their traditional diet. Now that
they eat like Americans, they seem to be dying like Americans. That's
not belief, that's empiricism.
At present my choice of diet tends to the high veggie, relatively low
protein diet (stir fries with some meat and no rice). Additionally, I'm
trying to increase the amount of omega-3 in my diet by incorporating
purslane, where ever I can. An exception is made for Sat. nights which,
chez nous, is known as bone night, when we have barbecued, smoked, pork,
spare ribs, and the dogs and cats get to clean up the scraps.
Of course, if I can get game meat, then all bets are off until I am
definitively told that it is bad for me.
How very true this is and we need to take this into account when
designing our garden strategy.
Albert Szent-Gyorgyi, the Hungarian biochemist and Nobel Prize winner
for medicine once said, "Water is life's matter and matrix, mother and
medium. There is no life without water."
We depend on water for survival. It circulates through our bodies and
the land, replenishing nutrients and carrying away waste. It is passed
down like stories over generations -- from ice-capped mountains to
rivers to oceans.
Historically water has been a facet of ritual, a place of gathering and
the backbone of community..........continued at above link.
Ok, this sounds really good, but I can find no references to anything
like it, so I found some cranberry chutney recipes I am going to put
together and build one that sounds like what I want.
This weekend will be my annual chutney making time, I love chutney,
though the rest of the dunderbunnies in my family aren't too enthused.
Ha......all the more for me!
Charlie, now dreaming of a crisp fall morning with hot coffee and all
that goes with the hunt.
The lab is taking its' hits. There are three of us. I'm down with a
cold, another is out with a swollen elbow, and the third poor bastard
has Sat. off. I have to scab up by at least by Sat. One person in the
lab makes for a long day (12-14 hrs.), but the overtime is nice:-)
More rain expected for Fri. here in the wine country. I suspect that the
harvest finished today. Sun and sugars go up. Rain and sugars, and acids
go down. Some grapes are at 25% sugar for the second time, and then they
start to rot. Harvest over but the wine making goes on.
Damn, sounds like it's you po' bastids are gettin' abused rather than
the grapes. Hope the cold clears and hope the the person with the
swollen elbow doesn't have cellulitis. I have had episodes of that in
my elbow, about once per decade. Nearly went gangrenous the first go I
had, and it happens effing fast.
We are having marvelouly cool weather, 60's and expecting some showers
perhaps the next several days.
I didn't know any of the finer points of wine making you have recently
presented, and how grapes react to different factors. Not being much
interested in wine, other than for cooking, I just had the basics in my
head........fruit, crush, yeast, bottle......simpleton I am.
Your place harvest by hand? I saw something on DIscovery the other
night about mechanical grape harvesters.
Mother Earth News has an article this month on hard cider making and it
sounds to be extremely easy. All I would need is a quality champagne
yeast. I am tempted, against my better judgement, but it is my
favorite season of the year and a fresh mug of cider would go great
with a fresh warm doughnut.
champagne yeast makes a finer cider, but ale yeast is also
good & sometimes easier to find. bread yeast works, but it can
add off-flavors (almost as bad as just letting wild yeast do
hard cider doesn't taste like fresh cider, BTW. i don't know
that it goes well with doughnuts... i do like to let some of
my fresh cider start to ferment (with the wild yeasts) so it
gets 'fizzy', but not to where it gets alcoholic.
reminds me i should go up to my friends orchard & get some
drops... the US gub'mint says he can't use drops in the cider
he makes, but it doesn't say he can't let me take drops home.
Thanks for the yeast tip, I think I can get ale yeast close to here.
I know it doesn't taste like fresh. I've been a cider-head for a long
time, both fresh and hard.
A sweet hard cider, IMO, does go well with fresh *homemade* donuts.
Give it a try sometime. :-)
if you're in the US, you should be able to find a nice
selection of yeasts at a local homebrew shop. i'm not going to
pick through headers to see where you're from ;) otherwise,
mailorder is an option.
one of next year's projects is a brewer's & dyer's garden, &
i may try raising yeasts. we do a little saving of certain
yeasts now, but it's a bit tricky.
ok. some people don't understand cider isn't apple juice ;)
they'd have to be homemade here. we have eliminated anything
with high fructose corn syrup... Tom went from 3 12 packs of
Coke/week to none because we can't get it with sugar. Coke
corporate told us it was up to the individual bottling plants
to use sugar of HFCS...
so we're brewing sodapop too...
My headers don't reveal much, but yeah, I'm in the us, northern
Missouri. I found a shop that I will visit when I pry my butt outta
here, as I told Ann <grumbling renewed>
They don't know what they be missin'! Cider needs to be fresh,
unpastuerized, and the drops don't hurt a thing, add character,
perhaps. There is a couple locally who press a fair amount every year,
the real deal.
High fructose corn syrup may well be one of the most prevalent and
dangerous food additives around. It is in *everything* it seems. One
of the people we support has food allergies, corn being amongst them,
and corn syrup sometimes triggers hives as well. It's a bitch.
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