food mom

Gives a whole new meaning to  "wasted" ...   https://www.foodandwine.com/news/goose-poop-beer-finland?did=650482-20210705&utm_campaign=faw-the-dish_newsletter&utm_source=foodandwine.com&utm_medium=email&utm_content=070521&cid=650482&mid=61518955693  

@katheliz:  10 greenies, actually. Thank-you, made my day.

THIS made my day:   https://www.theguardian.com/lifeandstyle/2021/may/27/accidental-meat-should-carnivores-embrace-eating-roadkill?utm_term=36b5e25ef857ca920a18de99f147a356&utm_campaign=GuardianTodayUK&utm_source=esp&utm_medium=Email&CMP=GTUK_email  

  ... and pupils. Grades 1-6 w/nuns here, never again. Kept my kids as far away from them as possible.

Have you tried denture cleaner? (Like good ol' Kukident). It's food-safe (duh). I used it to get the tea stains out of the teapots at the store with it. Works on other things as well... Arm & Hammar baking soda is often found in Asian grocery stores; I've seen it occasionally elsewhere where there's a large ex-Pat customer base.

Did anyone say ....    Subjunctive.??!    

@HH_Sailor:  Red Adair!! Now there's a name out of the Jenseits...   @dstanners: Swedes (turnips) are called "Dotch'n" in Bavaria. Let us know how the pickle turns out! Good luck, and cook in good health! 

@dstanners:  this one works:  https://www.keefcooks.com/ploughmans-pickle-homemade-branston-recipe.   He's organized, clear, and the end result is probably what you're looking for. Just adjust the spices to your taste, as one does with all recipes. A recipe is really just a guideline, one alters to taste.   @kiplette: agree re: mold & fizz. Fizz is definitely off, mold is a result of some contamination of the foodstuff. It can be as simple as being contaminated by ... air. Meaning, somehow the seal was broken (a dented lid, say) and air got into the jar and mold grew on something that wasn't enschrined in either salt, vinegar or sugar.    *Just a small aside: we all know that one can find multitudes of recipes online. The question always is, does a recipe work? Very often, no, and one has just spent a lot of time and money for a sub-standard end result. This is quite often the case with "bloggers" (although I've worked with some well-known cookbook authors who are also not reliable, they just churn things out for the general public), which is why people ask for recommendations. Equate it to searching for a new dentist. One can look online, or even in a phone book, and find lots of dentists, but are they any good? Are they what one is looking for? It's hit-and-miss, mostly; many dentists have online "ratings" that are just bogus, which is why I'd prefer a personal recommendation from someone with experience.

Got one, thanks all.  🙂

Re: egg whites: my grandmother used to do that when she made eggnog for us when we were kids. Took many years to get used to it. But eventually my tastebuds changed, and I grew to like it. She was of eastern European descent, and that's how they did it on the farm.   

... and don't forget to whip the egg white (with no sugar) and top the pudding with it (instead of cream).

Lawrence Ferlinghetti, poet and founder of City Lights bookshop, dies aged 101 https://www.theguardian.com/books/2021/feb/23/lawrence-ferlinghetti-poet-founder-city-lights-bookshop-dies-aged-101?utm_term=7deb25fc26a0bafbc7bb1e9ae41189ba&utm_campaign=GuardianTodayUK&utm_source=esp&utm_medium=Email&CMP=GTUK_email

Hello, I am looking for either a VCR that will play NTSC (american) tapes or optimally a multi-system television/tape player that plays NTSC and PAL tapes. I have a multitude of tapes that I'd like to convert to disc/mp3/etc, but first I need the player/tv. Thanx.

@jeba: I'm surprised that whole grain didn't work well, considering that before the end of the 19th century most all milled flour was whole grain. It could also have been a question of the mill itself - some will mill the bran finer (so as to be indestinguishable), others not. Either way, I hope that this didn't put you off sours altogether.

I have two sourdough starters that always live in my fridge, a rye (1150) and a wheat (405). I've also done Dinkel (Spelt), but was not in love with it as a maintaining sour. Manitoba ("strong wheat") is good, but a waste as a starter for me - I prefer to add it in later. If you're really experimental, you can go with the ancient grains (z.B. Emmer, Kamut), but they're pricey, better for yeast breads. And DO NOT go gluten-free (duh). The "trouble" with sourdough baking is that everyone tells you to refresh the hell out of your starter, which leads to lots of "discard". This being the case, it has sparked lots of "discard starter" blogs, most of which IMHO are bogus. And most of the finished products are hockey pucks (often disguised as pancakes). If you're looking for recipes, Shipton Mills (UK) is reliable. King Arthur (US) ok, but my all-time site is:  https://www.thebreadshebakes.com/ This is one of the best breads that I've baked this year: https://www.thebreadshebakes.com/2014/04/rye-bread-sunflower-seeds-sourdough/ I'm in Munich, so most of my flour comes from the Hofbräu-Kunstmühle in the city. They're the largest miller/provider of Italian-style 00 flour to the city, and they do conventional as well as Bio-qualität flours (not all milled on premesis though).  Monika Drax mills some of the best flours that I've ever worked with: https://www.drax-muehle.de/. PM me if I can be of help, or if you just want to sourdo-chat... :)