The food thread

[jacco vermeulen]

You should have a go at schmalz on whole grain, down south in Germany.

(each to their own)

 

[scott wurcer]

Yes, that's a Federal regulation in your country. If the addition of nitrates is from natural sources they can say, 'no added nitrates' and call it 'uncured'. Both of which are incorrect. It is another example of how wrong things can go if left to the devices of those not well versed. It allows for an 'uncured' product to have a higher sodium nitrate count than one that is labeled as 'cured'.

Curing is just a form of food preservation. Salting was one of the first known to the caucasian Europeans, just like smoking and drying to the North American aboriginals. They are all forms of curing. The Trader Joe label is a result of the wrong road being taken to make the public believe they are being offered a healthier option, nothing more than a marketing gimmick.

Check also for the tell tale celery seed, another way for the stealth addition of nitrates.

 

[scott wurcer]

You should have a go at schmalz on whole grain, down south in Germany.

(each to their own)

Goose I hope, offered to us at every breakfast.

 

[Cal Weldon]

Check also for the tell tale celery seed, another way for the stealth addition of nitrates.

It allows for an 'uncured' product to have a higher sodium nitrate count than one that is labeled as 'cured'.

We're on the same page Scott.

 

[jacco vermeulen]

Goose I hope, offered to us at every breakfast.

Pig

(I could live with goose schmalTz every day, use several pints of graisse d'oie a year for cooking)

 

[cliffforrest]

Roast potatoes in goose fat!

Delia's best.

 

[nezbleu]

At our local farmer's market (Halifax Seaport Farmers' Market) there is a Bavarian butcher. They make excellent sausages, and they sell a "nitrite-free double-smoked bacon" which is excellent. I can't speak to the presence of nitrites, nor how much nitrate might be in the bacon, but it tastes great!

 

[jackinnj]

This was actually quite good pizza -- the truck with a wood burning oven pulled up to the driveway:

 

[Cal Weldon]

"nitrite-free double-smoked bacon"

Perhaps they are nitrite free but not nitrate free. Your body will do the rest converting them to nitrites.

 

[regiregi22]

Hey, get that, a near 1 meter construction.

It's a tipical spanish one, it has pork loin, fried green peppers, slices of fresh tomato, slices of jamon serrano, french ommelette and, on top of that, a big chunk of ali-oli (garlic mayonnaise).

Enjoy it, I did!

 

[regiregi22]

It might be common for a british to have that kind of breakfast, but not in Spain! I couldn't finish it, despite being the finest meal I had in Liverpool

 

[regiregi22]

I think sushi is good as it is, but I am some kinda cheating on that when I do it myself. I has cucumber, omelette and salmon, but all of them are fried before being rolled up It is not real, authentic, pure and traditional east flavour but, it taste more

 

[regiregi22]

Pretty big ones! Cook them fast and hard, or they will get dry and loose the flavour. Lemon juice and salt along the cooking and in the end, and ready to go.

 

[regiregi22]

That's spanish REAL tapas, the free ones. you ask for two beers and you get a dish with paella (kind of rice dish) topped with sliced bread and different kinds of ham.

 

[regiregi22]

The orange paste on top of the ham is Salmorejo, highly recommended and easy to make.

 

[jackinnj]

New use for the IR thermometer -- candy thermometer

 

[TheGimp]

Swiss Chard

I'm still getting greens from the garden. I planted my winter garden a week ago but it won't produce until November.

I picked a mess of Swiss Chard yesterday to go with smoked pork butt, sweet potato pone and cabbage.

 

[lduarte1973]

That's spanish REAL tapas, the free ones. you ask for two beers and you get a dish with paella (kind of rice dish) topped with sliced bread and different kinds of ham.

I like paella , eat it once a week with vejetables , i buy it at the market pre cooked and frozen

 

[TheGimp]

Best Paella I ever had was in Constantina in 63.

My father was stationed at the 872nd AC&W there. All the service people and their families went to fest of sorts. The men went hunting rabbits, squirrel and fox and the women fixed dinner.

The Paella had rabbit, squirrel, chicken and a wide assortment of sea food.

 

[regiregi22]

I was present in the world record Guiness for the biggest paella ever made, they did it in my neighbour . It had 6.000 kg of rice, 5.500 kg of vegetables, 1.100 liters of oil, 235 kg of salt and 15.000 liters of water. It needed around 80 professional cookers.


http://www.paellagigante.com/wp-content/uploads/2010/03/PAELLA-GIGANTE-1.jpg