Hey, There's an interesting article on Oncom at http://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/13163/1/70%282%29_p111-127.pdf (linked at from the Oncom...
I'm a little behind on catching up on some of my group emails. I just saw this link you posted Heather. Thanks. I've bookmarked this site for future ...
I would do make one like this Peeling peaches cautiously. Cut peaches quarterly. Soaking in the brim Sample brim: Venegar 3TSP Brown Sugar 3TSP Salt 1/2 tsp ...
Hi, I just found this group and I'm very excited. I've been doing lot more ferments with my garden veggies, so I can extend my eating season beyond the...
Hi Mary Ann, Here in the Southwest everyone buys lots (and I mean bushels!) of Hatch peppers from the roasters all over Santa Fe this time of year. We put a...
John, If you're near White River Junction, VT, the Upper Valley Food Co-op carries bulk miso. just across the river is another co-op......Hanover??? Lebanon? I...
Oh, Christine....... If you hear a whining tone in this letter, it is because I adore Hatch chilis. There's nothing like them on the planet. We hauled back,...
Oh, my goodness Sharon, how awful! Yes, I feel your pain! What a shame, what a waste. I have seen websites shipping Hatch chilies but I don't know about ...
* **On Tue, Sep 2, 2008 at 12:08 AM, Chris C <christinecassidy@...> wrote: * ... Hi, Christine! I'm extrapolating information I know about some chili...
It may be the roasting process that's causing the problem. I just figured that if you can fermemnt cooked green beans, that it should be possible to ferment...
Here's a copy of a post I made to a private group I own. The problem of lead first came to light when Mexican candies (and their wrappers) were tested and...
I have some koji starter and soaked it in water then left it out for a few days so it can ferment or "cure" some more. It developed a hairy mold. Can it be...
Wow! Thanks for sending this, I just got home so I will look at this articles later today. Something else to worry about :-( , bummer. I really appreciate...
... sort of a natural insect repellant, the heat I mean. It seems to deter pests indeed. I've read of chilli's being planted around the three sisters (corn,...
... The viili turned out great with pasteurized whole milk. I think i'll continue to use whole fresh milk, but sterilize it if i want viili, to keep the cow's...
On Tue, Sep 2, 2008 at 12:45 PM, maartendeprez ... That is the standard practice for yogurt, for just that reason. Also raw milk can contain phages, which ...
Parrots love to snack on little hot dried peppers, I think the noise of the seeds rattling around inside them attracts them too. My little conure likes them....
... ... and moulds and yeasts and chemical reactions and special foods, culture and taste! And it's yet another occasion where science shows useful. ...
Here's an update on the Shan tofu. On another try on the garbanzo tofu, i (stupidly!) cooked the thickener instead of the bean milk, so that was a failure......
I have the opportunity at picking up grape leaves from a friend, and wondered if there was a good way to preserve them for later use. Can I / should I dry...
I would freeze them. I think probably blanch them first, dry them off, stack, wrap well so they don't dry out. Then you can use them for stuffed grape...
Hi all, I have a question on some cucumbers I made into pickles early this summer. I used organic cucumbers sliced them thin put salt inthem and did not need...
Hey Mary, don't throw them out! They are fine. the white film is harmless. You would know if they were bad if they smelled like rotting garbage and were slimy....
I don't know where you are located. The best grape leaves are the young ones, the later in the growing season the tougher they get and then they are not...
Thanks so much for the info Brenda. I will rinse them before I eat them. It also happened to my carrots. But my purple cabbage and my daikon radish were...
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