I was watching "Bizarre Foods with Andrew Zimmern" and while watching, I learned about Skyr, a culture from Iceland. Does anybody have a skyr culture they...
dear all, my name is ayusta. I am student from Indonesia. currently I am studying about food storage. my thesis about fat oxidation. I have few ebooks related...
This looks like a great site for getting information. But I couldn't find your name at the site either. Do you have a link to your books in particular? Or the...
Shellfish allergies may be not only from the shellfish but from the plankton they are feeding upon. My grandmother loved crab, would get severe allergies...
Dear Eva I am sorry about that, but because yahoo mail format, the link cant show correctly, but you can google "fansabooks", and you will find me.. i have...
I think you need a better way of publishing ... I can find fansabooks no problem, but there are a LOT of books there. Which ones are yours? On Wed, Jul 2, 2008...
I have't yet, not yet. but I promise, There will be my name there in 3-5 years.. best ayusta ... From: Heather Twist <HeatherTwist@...> Subject: Re: [MN]...
Hi Brenda, Take a look here... http://en.wikipedia.org/wiki/Skyr It is the same bacterias as yogurt, only thickened by draining the whey out. Pretty easy to do...
Aha! My apologies, I misunderstood your original message: I thought you meant "I've written some ebooks" but I think now you mean "I have a neat place you can...
dear all because several problem, my blog was moved to http://fansabook.blogspot.com/ best regards ayusta [Non-text portions of this message have been removed]...
Thanks, Christine. Have you cultured your own Natto? If so, did you use the dry culture or the spore starter? They've got some great starters. I think I'll...
Hi April, No, I couldn't even eat it when I was visiting Japan - just couldn't get past the sticky, icky look of the stuff. I know it's really good for you...
Hello. I'd like to ferment a kimchi while i'm on journey for a few weeks. This is my first kimchi. It should ferment in about three or four weeks; is it...
I have a client with a soy allergy who is interested in non soy miso. Do you know how it would be made? And is there a commercially available non soy miso?...
G'day Karen, ... I've made some fava bean miso, very tasty and the process is the same as soy miso. I imagine that most beans would be suitable for making...
Hi all I recently picked up an interesting product at the health food store called Hama-Natto Savory Miso Beans. The ingredients are listed as: naturally...
It's a bit of a challenge to do all that your first time out AND take a long trip! I'd suggest doing one or the other, for the first kimchi. I have taken...
... -- Hi Sharon, Slippery elm has a taste that you either like or hate. Pill form isn't great, better to get the powder and stir it into applesauce or a...
Thanks, Heather. I've not too much fennel left, so it will just give some taste. I've read the kimchi pdf in the files section; hadn't realised it is ready...
... whey out. Wikipedia states that rennet is used to coagulate it. You can also try cardoon flowers (only the purple leaves, green would giove off too much...
Susan, you got me interested to try sufu (fermented tofu). My first try is with soy, but can try later with peanuts or beans. I'm sharing what i did so that...
One of the big reasons kombachu is reccommended for gut issues is the butryic acid. It heals and help the gut to regenerate new tissues. Also it has pros and...
I, too would love to hear from your experiences. I would love to do Natto but can't because of soy allergies and the estrogenic effect of soy beans on my...
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