Shari,
I'm interested.  Our raw milk source is not as abundant as it once
was!  I'll need to do something to supplement.

Thanks,
Debbie in TX



--- In Microbial_Nutrition@yahoogroups.com, "SV" <shavig@p...> wrote:
> Just curious, do you want to make rice milk as a cow milk
substitute?  I make my own almond milk from soaked raw almonds,
water,
vanilla bean and dates.  Takes no cooking.
>
> Will share recipe & technique if anyone is interested.
>
> Shari
>
> [Non-text portions of this message have been removed]

Hi Dahlia,

I just leave them overnight and throughout the day while I am at work. Your
overnight time sounds pretty good.

Jean F.

srapp785@... wrote:
>I soak about a cup at a time and I let them dry on  a paper towel.  You
can put >them in a low heat oven (about 200 degrees) but that takes too
long.  I then >kept them in a container in the fridge.  You don't have to
heat them unless you >want to.

Hi Jean,

could you expand on this a bit, please?  How long does it take for the
nuts to dry when left on a paper towel?  (Where I am, it is quite humid
the last few days, so I'm not sure they'd ever dry!)  How long do you
ususally cook  nuts when you use  an oven?  I usually do mine overnight,
so say 10 - 12 hours at 170 degrees.

thanks again,
Dahlia


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Thankyou so much Heidi!!! That is just what I was looking for!!!!
Wow... looks like I'll be ordering a lot more than I was looking
for.... too many great cultures to play with on that site.... I am
tickled. Thanks!!!
Smiles,
Heather

--- In Microbial_Nutrition@yahoogroups.com, Heidi <heidis@t...> wrote:
> kodiak_kayaker wrote:
>
> > I would like to make my own miso.
> > Where would I find a good supplier for koji?
>
>  GEM Cultures has it, I think.
>
> -- Heidi

>I soak about a cup at a time and I let them dry on  a paper towel.  You
can put >them in a low heat oven (about 200 degrees) but that takes too
long.  I then >kept them in a container in the fridge.  You don't have to
heat them unless you >want to.

Hi Jean,

could you expand on this a bit, please?  How long does it take for the
nuts to dry when left on a paper towel?  (Where I am, it is quite humid
the last few days, so I'm not sure they'd ever dry!)  How long do you
ususally cook  nuts when you use  an oven?  I usually do mine overnight,
so say 10 - 12 hours at 170 degrees.

thanks again,
Dahlia

More instructions on making rice milk...

http://vegweb.com/recipes/drink/rice-milk.shtml

Robbie
   ----- Original Message -----
   From: victorepand
   To: Microbial_Nutrition@yahoogroups.com
   Sent: Wednesday, August 31, 2005 1:59 AM
   Subject: [MN] How to Make Rice Milk?


   Does anyone have simple instructions for making rice milk at home? I
   don't mean just cooked rice and water in a blender! I mean real rice
   milk like the store version. I think they use fermented rice, the
   resulting drink has a definite sweetness to it if you taste the store
   version.

   I know for making brown rice syrup, they use fermented rice and barley,
   and then grind and boil. Would something similar be true for rice milk,
   but made to a thinner consistancy?

   I am just guessing, but if I were to add bread yeast and citric acid to
   cooked (or uncooked?) rice and let it sit for 2 weeks, and then rinse
   the fermented rice, blend it with water, filter out the sediment, and
   boil in a slow cooker overnight, would that produce a store bought
   tasting rice milk?

   Thanks,
   Victor




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[Non-text portions of this message have been removed]

victorepand wrote:

> Does anyone have simple instructions for making rice milk at home? I
> don't mean just cooked rice and water in a blender! I mean real rice
> milk like the store version. I think they use fermented rice, the
> resulting drink has a definite sweetness to it if you taste the store
> version.
>
> I know for making brown rice syrup, they use fermented rice and barley,
> and then grind and boil. Would something similar be true for rice milk,
> but made to a thinner consistancy?
>
> I am just guessing, but if I were to add bread yeast and citric acid to
> cooked (or uncooked?) rice and let it sit for 2 weeks, and then rinse
> the fermented rice, blend it with water, filter out the sediment, and
> boil in a slow cooker overnight, would that produce a store bought
> tasting rice milk?
>
> Thanks,
> Victor

If you ferment rice with yeast you'll get a kind of rice wine, or else
it will go
sour. Which could be interesting, but probably not what you want! There
is a culture that, when used on rice, breaks down the starches into sugars
and makes it really sweet. You need a koji starter to do this. You can read
about it at Gem Cultures (the sell the koji too):

http://www.gemcultures.com/soy_cultures.htm

I made a non-milk "milk" using coconut milk and a little
maple syrup that was rather nice. Adding a bit of thickener
(xanthan gum, corn starch, gelatine)
makes it more "milklike". I think it was 1/3 cup coconut milk
to 1 cup water and 1 tsp. maple syrup. But it tasted better
than any milk I've had. I only made it once or twice though,
because I never was much of a milk drinker.

-- Heidi

Just curious, do you want to make rice milk as a cow milk substitute?  I make my
own almond milk from soaked raw almonds, water, vanilla bean and dates.  Takes
no cooking.

Will share recipe & technique if anyone is interested.

Shari

[Non-text portions of this message have been removed]

That sounds like it would be fairly alcoholic. If, by "rice milk", you mean
amazake, that is steamed rice fermented with a koji culture (Aspergillus
oryzae). I think that the regular rice milk that is sold like soy milk is
non-fermented...basically cooked rice bleneded with water and flavorings. I
think there is a recipe for amazake in "Wild Fermentation"

Richard

-------------- Original message --------------
Does anyone have simple instructions for making rice milk at home? I
don't mean just cooked rice and water in a blender! I mean real rice
milk like the store version. I think they use fermented rice, the
resulting drink has a definite sweetness to it if you taste the store
version.

I know for making brown rice syrup, they use fermented rice and barley,
and then grind and boil. Would something similar be true for rice milk,
but made to a thinner consistancy?

I am just guessing, but if I were to add bread yeast and citric acid to
cooked (or uncooked?) rice and let it sit for 2 weeks, and then rinse
the fermented rice, blend it with water, filter out the sediment, and
boil in a slow cooker overnight, would that produce a store bought
tasting rice milk?

Thanks,
Victor





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[Non-text portions of this message have been removed]

Does anyone have simple instructions for making rice milk at home? I
don't mean just cooked rice and water in a blender! I mean real rice
milk like the store version. I think they use fermented rice, the
resulting drink has a definite sweetness to it if you taste the store
version.

I know for making brown rice syrup, they use fermented rice and barley,
and then grind and boil. Would something similar be true for rice milk,
but made to a thinner consistancy?

I am just guessing, but if I were to add bread yeast and citric acid to
cooked (or uncooked?) rice and let it sit for 2 weeks, and then rinse
the fermented rice, blend it with water, filter out the sediment, and
boil in a slow cooker overnight, would that produce a store bought
tasting rice milk?

Thanks,
Victor

Soak raw almonds over night in distilled or good water.  Leave on the counter
top.  Rinse and discard the water the next day.  refill the jar with water and
put in the fridge.  The almonds will release the sprouting enzymes and make
digestion easier.  Rinse and discard the water each day...I put a pinch of sea
salt in mine.

Take along on a trip with plenty of apples.

Almonds and Apples are neutral for all Blood Types:

http://www.dadamo.com/typebase4/depictor5.pl?24

http://www.dadamo.com/typebase4/depictor5.pl?30


   ----- Original Message -----
   From: susan
   To: Microbial_Nutrition@yahoogroups.com
   Sent: Monday, August 29, 2005 3:03 PM
   Subject: Re: [MN] kt & lemon juice cleanse


   but are you doing a cleanse?  meaning are you drink only lime/lemon
   juice mix and no other food.  the 'master cleanse' says you can drink
   herbal teas so i'm thinking kt would but fine and i'm thinking it will
   actually support the cleanse but i've never done a 'fast' of any sort so
   thought someone who has and knows more about cleanses might have some
   insight.

   thanks,
   susan

   Robbie Robbins wrote:

   >I have been drinking a glass of kombucha and a glass of lime juice every
morning for a month.
   >
   >Robbie from Texas
   >  ----- Original Message -----
   >  From: susan
   >  To: Microbial_Nutrition@yahoogroups.com
   >  Sent: Monday, August 29, 2005 12:09 PM
   >  Subject: [MN] kt & lemon juice cleanse
   >
   >
   >  hi,
   >
   >  we're going on a version of the master cleanse/lemon juice cleanse but we
don't want to stop drinking kombucha.  does anyone here know if continuing to
drink kt would somehow interfere with this cleanse?
   >
   >
   >  susan
   >
   >
   >
   >
   >
  
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[Non-text portions of this message have been removed]

I am not doing a cleanse.  I found it interesting to note that there are a lot
of minerals in limes and lemons.  Also that limes and lemons are Alkaline to the
body.

http://www.naturalhealthschool.com/acid-alkaline.html

Robbie from Texas
   ----- Original Message -----
   From: susan
   To: Microbial_Nutrition@yahoogroups.com
   Sent: Monday, August 29, 2005 3:03 PM
   Subject: Re: [MN] kt & lemon juice cleanse


   but are you doing a cleanse?  meaning are you drink only lime/lemon
   juice mix and no other food.  the 'master cleanse' says you can drink
   herbal teas so i'm thinking kt would but fine and i'm thinking it will
   actually support the cleanse but i've never done a 'fast' of any sort so
   thought someone who has and knows more about cleanses might have some
   insight.

   thanks,
   susan

   Robbie Robbins wrote:

   >I have been drinking a glass of kombucha and a glass of lime juice every
morning for a month.
   >
   >Robbie from Texas
   >  ----- Original Message -----
   >  From: susan
   >  To: Microbial_Nutrition@yahoogroups.com
   >  Sent: Monday, August 29, 2005 12:09 PM
   >  Subject: [MN] kt & lemon juice cleanse
   >
   >
   >  hi,
   >
   >  we're going on a version of the master cleanse/lemon juice cleanse but we
don't want to stop drinking kombucha.  does anyone here know if continuing to
drink kt would somehow interfere with this cleanse?
   >
   >
   >  susan
   >
   >
   >
   >
   >
  
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[Non-text portions of this message have been removed]

Hi,

I soak about a cup at a time and I let them dry on  a paper towel.  You can put
them in a low heat oven (about 200 degrees) but that takes too long.  I then
kept them in a container in the fridge.  You don't have to heat them unless you
want to. And yes, Arihealth  staff are nice to deal with.  I alway wanted to try
the goji berry, but haven't had a chance yet.

Jean F.
srapp785@... wrote:
>>Thank you Robbie.  Because of my thyroid issues, I soak my brazil nuts
and >>only eat one a day.
>>>>Jean F.

Hi Jean,
Do you soak one nut a day, or a bunch at a time, and if a bunch at once,
how do you keep them fresh?  What do you soak in? And do you heat them
before you eat them?
thanks,
Dahlia

p.s. so far Americahealth seem so nice to deal with, and efficient--my
order was shipped within hours of placing it!  Have you tried their goji
berries?


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[Non-text portions of this message have been removed]

so much, I was getting desperate because nobody seemed to know the
answer to this question (I had posted it twice on your forum but in
vain :-) Two persons suggested this article regarding the
carbohydrates content in yoghurt/kefir, but somebody else argued the
information was not true, and the carbohydrates amount remained the
same after fermentation. I would be grateful if you could give me your
opinion.

"The problem with the stated carbohydrate content on the packages of
fermented food products arises because the government makes
manufacturers count the carbohydrates of food "by difference." That
means they measure everything else including water and ash and fats
and proteins. Then "by difference," they assume everything else is
carbohydrate. This works quite well for most foods including milk.
However, to make yogurt, buttermilk and kefir, the milk is inoculated
with the lactic acid bacteria. These bacteria use up almost all the
milk sugar called "lactose" and convert it into lactic acid. It is
this lactic acid which curds the milk and gives the taste to the
product. Since these bacteria have "eaten" most of the milk sugar by
the time you buy it (or make it yourself.) At the time you eat it, how
can there be much carbohydrate left? It is the lactic acid which is
counted as carbohydrate. Therefore, you can eat up to a half cup of
plain yogurt, buttermilk, or kefir and only count 2 grams of
carbohydrates (Dr. Goldberg has measured this in his own laboratory.)
One cup will contain about 4 grams of carbohydrates. Daily consumption
colonizes the intestine with these bacteria to handle small amounts of
lactose in yogurt (or even sugar-free ice cream later.) "

Best,
Andreea

>>Careful with the Brazil nuts unless you happen to be a Blood Type B.

>>Robbie from Texas

uh oh, I'm a type A.  I totally forgot to check out that info...I'm not
completely convinced of the blood typing thing, but I am familiar with it
and do try to take it into account. That said, I do eat lots of pastured
beef which is not good for A's either.   Hmmmm....

Dahlia

>>Thank you Robbie.  Because of my thyroid issues, I soak my brazil nuts
and >>only eat one a day.
>>>>Jean F.

Hi Jean,
Do you soak one nut a day, or a bunch at a time, and if a bunch at once,
how do you keep them fresh?  What do you soak in? And do you heat them
before you eat them?
thanks,
Dahlia

p.s. so far Americahealth seem so nice to deal with, and efficient--my
order was shipped within hours of placing it!  Have you tried their goji
berries?

kodiak_kayaker wrote:

> I would like to make my own miso.
> Where would I find a good supplier for koji?

  GEM Cultures has it, I think.

-- Heidi

I don't know about "interference" but I would choose one over the other just to
be on the safe side.  Personally I would choose kombucha.  I have done a master
cleanse more than once and an all water cleanse and the difference is night and
day.  Master Cleanse was no where near as productive as the water cleanse, but
the water fast left me weak.

Chet Day (http://chetday.com/jfast.html) did a kombucha fast and that's what I'm
going to try again when I get ready to fast.  I generally fast the month of
February, but may do a 10 day or so in September, I have not decided yet.

Shari

[Non-text portions of this message have been removed]

Thanks Aniya.  This is very helpful.

Ken

--- In Microbial_Nutrition@yahoogroups.com, "aniyafree7"
<mcguinne5@a...> wrote:
> Hi Ken,
>
> I have made goat cheese and other cheeses for years.
>
> If making more than 1# blocks, I put paraffin on them to age.
>
> After removing outside covering, I always put in refridg. I
usually
> cut off mold and continue to eat. I haven't had to much trouble
with
> cheese after it has had mold.
>
> Check every day and cut off. Do not leave the mold on for more
that 2
> days, as it will make the taste change. I do not recommend to eat
if
> the mold had made the flavor too different. If you cut the mold
off
> as soon as it returns, then the flavor just gets a little deeper
in
> flavor.
>
> Same goes for other home made cheeses.
>
> It is also up to your prefrence.  Once you begin making your own
> cheese you will be able to taste the difference in the flavor as
it
> ages. You will begin to know when it is not eatable or too old.
>
> I often freeze my cheeses if I think they may be getting to old or
I
> just can't eat them fast enough and If I  don't want to loose them
to
> mold.  Then I crumb them and put them on hot foods and bread.
>
> Hope this helps.
>
> Aniya

Thank you Robbie.  Because of my thyroid issues, I soak my brazil nuts and only
eat one a day.


Jean F.
Robbie Robbins <robbie22@...> wrote:
Before you eat nuts, find out what your Blood Type is and check out this site:

http://www.dadamo.com/typebase4/depictor5.pl?73

http://ods.od.nih.gov/factsheets/selenium.asp#h2

http://www.bccancer.bc.ca/PPI/UnconventionalTherapies/Selenium.htm

Careful with the Brazil nuts unless you happen to be a Blood Type B.

Robbie from Texas
   ----- Original Message -----
   From: srapp785@...
   To: Microbial_Nutrition@yahoogroups.com
   Sent: Monday, August 29, 2005 10:26 AM
   Subject: [MN] Re: Re: question about probiotics


   >From: Jean Ward <Jeanyward@...>
   >Subject: Re: Re: question about probiotics

   >Hi, I purchased brazil nuts from www.americahealth.com which were very
   good.  The cost may not been >waht you want, but its a place to start.  I
   eat one a day because of my thyroid issues.  One should give me >the
   daily amount of selenium I need.  I did not want to overload my system.
   I read somewhere that too >many nuts may be toxic.

   Hi Jean,

   I just ordered 5 lbs of in-shell brazil nuts from amerihealth.  The
   shipping to NYS from California is expensive but the price may be
   justified if the nuts are fresh...I'll let you know.

   Dahlia


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[Non-text portions of this message have been removed]

but are you doing a cleanse?  meaning are you drink only lime/lemon
juice mix and no other food.  the 'master cleanse' says you can drink
herbal teas so i'm thinking kt would but fine and i'm thinking it will
actually support the cleanse but i've never done a 'fast' of any sort so
thought someone who has and knows more about cleanses might have some
insight.

thanks,
susan

Robbie Robbins wrote:

>I have been drinking a glass of kombucha and a glass of lime juice every
morning for a month.
>
>Robbie from Texas
>  ----- Original Message -----
>  From: susan
>  To: Microbial_Nutrition@yahoogroups.com
>  Sent: Monday, August 29, 2005 12:09 PM
>  Subject: [MN] kt & lemon juice cleanse
>
>
>  hi,
>
>  we're going on a version of the master cleanse/lemon juice cleanse but we
don't want to stop drinking kombucha.  does anyone here know if continuing to
drink kt would somehow interfere with this cleanse?
>
>
>  susan
>
>
>
>
>
>------------------------------------------------------------------------------
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>
>
>------------------------------------------------------------------------------
>
>
>
>[Non-text portions of this message have been removed]
>
>
>
>
>
>Yahoo! Groups Links
>
>
>
>
>
>
>
>
>
>
>

I have been drinking a glass of kombucha and a glass of lime juice every morning
for a month.

Robbie from Texas
   ----- Original Message -----
   From: susan
   To: Microbial_Nutrition@yahoogroups.com
   Sent: Monday, August 29, 2005 12:09 PM
   Subject: [MN] kt & lemon juice cleanse


   hi,

   we're going on a version of the master cleanse/lemon juice cleanse but we
don't want to stop drinking kombucha.  does anyone here know if continuing to
drink kt would somehow interfere with this cleanse?


   susan





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[Non-text portions of this message have been removed]

I would like to make my own miso.
Where would I find a good supplier for koji?

Before you eat nuts, find out what your Blood Type is and check out this site:

http://www.dadamo.com/typebase4/depictor5.pl?73

http://ods.od.nih.gov/factsheets/selenium.asp#h2

http://www.bccancer.bc.ca/PPI/UnconventionalTherapies/Selenium.htm

Careful with the Brazil nuts unless you happen to be a Blood Type B.

Robbie from Texas
   ----- Original Message -----
   From: srapp785@...
   To: Microbial_Nutrition@yahoogroups.com
   Sent: Monday, August 29, 2005 10:26 AM
   Subject: [MN] Re: Re: question about probiotics


   >From: Jean Ward <Jeanyward@...>
   >Subject: Re: Re: question about probiotics

   >Hi, I purchased brazil nuts from www.americahealth.com which were very
   good.  The cost may not been >waht you want, but its a place to start.  I
   eat one a day because of my thyroid issues.  One should give me >the
   daily amount of selenium I need.  I did not want to overload my system.
   I read somewhere that too >many nuts may be toxic.

   Hi Jean,

   I just ordered 5 lbs of in-shell brazil nuts from amerihealth.  The
   shipping to NYS from California is expensive but the price may be
   justified if the nuts are fresh...I'll let you know.

   Dahlia


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[Non-text portions of this message have been removed]

hi,

we're going on a version of the master cleanse/lemon juice cleanse but we don't
want to stop drinking kombucha.  does anyone here know if continuing to drink kt
would somehow interfere with this cleanse?


susan

Hi Dahlia, that's good. Mine were very fresh.  I just opened another bag and
they are still fresh.  Let me know if yours are as good.

Jean F.

srapp785@... wrote:
>From: Jean Ward <Jeanyward@...>
>Subject: Re: Re: question about probiotics

>Hi, I purchased brazil nuts from www.americahealth.com which were very
good.  The cost may not been >waht you want, but its a place to start.  I
eat one a day because of my thyroid issues.  One should give me >the
daily amount of selenium I need.  I did not want to overload my system.
I read somewhere that too >many nuts may be toxic.

Hi Jean,

I just ordered 5 lbs of in-shell brazil nuts from amerihealth.  The
shipping to NYS from California is expensive but the price may be
justified if the nuts are fresh...I'll let you know.

Dahlia


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[Non-text portions of this message have been removed]

this will be really fun to do with our kids.  plus we homeschool and
once a month host a 'game day', where whole families come over and we
play games and play with art materials (we're both artist and our house
is a great place to 'mess up', so kids can play with abandon:)  'sticky
fingers'  will fit right in.

many thanks,
susan

Dominic N. Anfiteatro wrote:

>That price difference is not surprising. I used to work at a local health
>food outlet in the early 1980's and what a sideshoot for me evolved into,
>was, to discriminate between products available and sold as "health foods",
>and their quality. If I was to quality control, and authenticate health
>foods, most foods that come prepackaged or otherwise, which are sold through
>most such outlets today, would be taken off the shelf.
>
>As a side note, the quality of rice malt, can be determined by a simple
>method, which the Chinese and Japanese children are taught to do at a young
>age. This is to prepare a Japanese sweet, known as, "Sticky Fingers" from
>rice malt [the rice malt that I have found at health food outlets can not
>prepare this particular sweet meat, for it is too runny. It is cut down or
>extended with water].
>
>This is simply done by sticking the end of a chop stick into rice malt, and
>with another shop stick, the end of which is placed on the blob of malt
>stuck to the other chop stick. The two chop stick are pulled apart quickly,
>and a thin strand of rice malt that won't easily break apart, should form.
>With  a quick action, the thin malt thread is rolled onto the end of the
>opposite chopstick many times. This is repeated, doing this until a light
>coloured, fluffy candy is produced. It takes a bit of practice and work to
>get it right, but this process should produce something like a thickish,
>gooee light coloured fairy-floss, similar to that prepared with sugar
>available at a fair. Sticky fingers should hold itsshape and form, and not
>run or trickle.
>
>This is not only a good means to check for quality, but kids [and adults
>alike] who prepare their own sweet meat this way, get a good workout while
>they practice hand coordination at the same time. This puts the meaning in,
>"work for your sweat-meat" ;-)
>
>Be-well,
>Dom
>
>----- Original Message -----
>From: "dmckean44" Sent: Monday, August 22, 2005 9:28 PM
>
>
>
>
>>Thanks for the tip on the rice malt! I was able to buy a half-gallon
>>
>>
>size at the korean supermarket for $3.99. I had been paying $4.99 for
> a 16 oz size at the health food store until now.
>
>
>
>
>
>Yahoo! Groups Links
>
>
>
>
>
>
>
>
>
>
>

>From: Jean Ward <Jeanyward@...>
>Subject: Re: Re: question about probiotics

>Hi, I purchased brazil nuts from www.americahealth.com which were very
good.  The cost may not been >waht you want, but its a place to start.  I
eat one a day because of my thyroid issues.  One should give me >the
daily amount of selenium I need.  I did not want to overload my system.
I read somewhere that too >many nuts may be toxic.

Hi Jean,

I just ordered 5 lbs of in-shell brazil nuts from amerihealth.  The
shipping to NYS from California is expensive but the price may be
justified if the nuts are fresh...I'll let you know.

Dahlia

Hello group,

Does anyone know if Aspergillus niger is present in any cultured food?

Carol S.




[Non-text portions of this message have been removed]

Hi Andreea,

I hope I can help. If you are referring to kefir-cheese, all of the fat
content and most of the protein will be found in the cheese itself. The
kefir-whey on the other hand, will contain no fat, all of the lactose
including lactic acid, and only specific whey protein, which makes up a
small percentage of the milk protein as a whole. I am not certain of the
exact figures regarding the latter, though.

Be-well,
Dom

----- Original Message -----
From: "aralya" Sent: Monday, August 22, 2005 12:21 AM



> Thank you Diane! But what about the cheese and the whey? is all the
protein in the whey? and the fat? where does it go?
Best, andreea

Hi Ken,

I have made goat cheese and other cheeses for years.

If making more than 1# blocks, I put paraffin on them to age.

After removing outside covering, I always put in refridg. I usually
cut off mold and continue to eat. I haven't had to much trouble with
cheese after it has had mold.

Check every day and cut off. Do not leave the mold on for more that 2
days, as it will make the taste change. I do not recommend to eat if
the mold had made the flavor too different. If you cut the mold off
as soon as it returns, then the flavor just gets a little deeper in
flavor.

Same goes for other home made cheeses.

It is also up to your prefrence.  Once you begin making your own
cheese you will be able to taste the difference in the flavor as it
ages. You will begin to know when it is not eatable or too old.

I often freeze my cheeses if I think they may be getting to old or I
just can't eat them fast enough and If I  don't want to loose them to
mold.  Then I crumb them and put them on hot foods and bread.

Hope this helps.

Aniya