Near the same time I chose a Starmix from Germany for its classic meat grinder. Real solid ground castings for blades and impeller not what the Kitchenaid comes with now.
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Ran the juice through the smallest screen and it got rid of the last of the nasty bits. I will go to bed happy tonight.
I was at a baseball game at Wrigley Field. Much fun.
When you get the sort of oxidation you're talking about in this context, it's irreversible. The only thing you can do is try to prevent it in the first place (e.g., ascorbic acid, metabisulfites...).
Still, it should be possible to remove dissolved gas before oxidation occurs (and yes, ascorbic acid or metabisulphite as a prophylactic measure). Or am I wrong about that?
Another alternative would be for Cal to do his juice extraction in a low-oxygen environment, like by first filling his room with inert gas (Cal, you have a SCUBA apparatus, right?), or by immersing the food mill in vodka (also saving a step later).
Another alternative would be for Cal to do his juice extraction in a low-oxygen environment, like by first filling his room with inert gas (Cal, you have a SCUBA apparatus, right?), or by immersing the food mill in vodka (also saving a step later).
Yes, you can remove some of it. Removing all of it is a major undertaking and will cause other issues. Best is to have an antioxidant handy and/or get the product into a sterilized anaerobic environment ASAP. We do that every year with tomatoes (my wife puts them up in jars), and they still taste fresh for the next year while we're waiting for the new crop.
My juice is fully cooked and salted before packaging and is usually consumed in less than 2 weeks.
17 litres of juice from 20 kg. of tomatoes.
17 litres of juice from 20 kg. of tomatoes.
And moon cakes like no other. If you've ever tried and failed to make these, stop. They take days of prep to get them right. Even the highly competitive sisters x4 stopped trying. It maybe a lot of work to get right but one taste tells you why you spend that time. Both the taro (with preserved duck egg yolk) and the yellow mung bean versions are awesome.
Cheers to my honey.
Cheers to my honey.
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And moon cakes like no other. If you've ever tried and failed to make these, stop. They take days of prep to get them right. Even the highly competitive sister stopped trying. It maybe a lot of work to get right but one taste tells you why you spend that time. Both the taro and the yellow mung bean versions are awesome, with or with out the preserved duck egg yolk.
Cheers to my honey.
Yes, we have moon cakes from Beijing this time. Last time from Shanghai I got a large variety of different ones. This time just lotus seed and duck egg. You are one lucky guy, aren't we all. 🙂
Yes I am a very lucky man Scott.
The commercial moon cakes taste a bit starchy and sweet at the same time. Hanh's are smooth and creamy, they stick to the ribs without those off-putting flavours. Something you enjoy one little bite at a time with a cup of tea. 🙂
The commercial moon cakes taste a bit starchy and sweet at the same time. Hanh's are smooth and creamy, they stick to the ribs without those off-putting flavours. Something you enjoy one little bite at a time with a cup of tea. 🙂
Better way to peel apples
I just love this idea, Peel an Apple with Power Drill in Few Seconds! - YouTube
I just love this idea, Peel an Apple with Power Drill in Few Seconds! - YouTube
If you like layered cakes, have a roasting spit and plenty of spare time you could try making Baumkuchen.
Baumkuchen - Wikipedia, the free encyclopedia
It's very nice but also very time consuming.
Went to a "tasting" for an upcoming wedding -- and the food was pretty good -- however, the Italian pastries were the best I'd had in decades --
An externally hosted image should be here but it was not working when we last tested it.
