Here's something for you.
This what I grew up with:
Parboiling (or leaching) is the partial boiling of food as the first step in cooking. The word is a portmanteau of partial and boil used by Americans to describe Blanching.
Then there is this:
Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French 'parboillir' (to boil thoroughly) but by mistaken association with 'part' it has acquired its current meaning.
That's a first with me. Since Tony certainly has a depth of knowledge in this thread, I will stand corrected as it seems he was using the original term rather than the modern interpretation.
This what I grew up with:
Parboiling (or leaching) is the partial boiling of food as the first step in cooking. The word is a portmanteau of partial and boil used by Americans to describe Blanching.
Then there is this:
Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French 'parboillir' (to boil thoroughly) but by mistaken association with 'part' it has acquired its current meaning.
That's a first with me. Since Tony certainly has a depth of knowledge in this thread, I will stand corrected as it seems he was using the original term rather than the modern interpretation.
I turn the heat down, to low. In my He Man Viking Range Toop, that means some 5000 BTU into a 10 gallon pot. It boils but not too high... more than just simmer, but not a roiling boil... something meant more for al dente that al dentista.
Bene?
Bene?
Who this side of The Hades boils cabbage for 8 hours?
I don't call that cooking, I call that wanton destruction of food.
So true.
I think Bill was just playing with a long standing stereotype.
I think Bill was just playing with a long standing stereotype.
Boiling cabbage for hours upon hours is a useful way to rid the dwelling of people! I don't think any other cooking stinks worse than boiling cabbage! Of course after boiling cabbage is great for a few bits.
I add chaat masala to tomato ketchup for use as a dip.
Nice.
There are many flavored varieties of tomato ketchup here, with additions of red chilli, garlic, spices, tamarind and so on.
Other varietis of condiments are also sold, but they are not modified tomato ketchup.
Our cabbage disintegrates after half boiling for a half hour or so, it would be soup in 8 hours...
Nice.
There are many flavored varieties of tomato ketchup here, with additions of red chilli, garlic, spices, tamarind and so on.
Other varietis of condiments are also sold, but they are not modified tomato ketchup.
Our cabbage disintegrates after half boiling for a half hour or so, it would be soup in 8 hours...
There's a fashionable dietary thing that's based on maintaining your body's pH. AFAIKT it belongs in the same box as the blood group diet. Google 'alkaline diet', sit back and be amazed...
Used to do this, but stopped when I heard the first reports of what became BSE in cows in Kent. Didn't eat beef for over a decade until they'd got tracking etc in place and incidence had fallen almost to zero.
Oh, I have a couple friends who have the alkalinity water machines and I know others who buy the premade.
I guess they liked the ads rather than speaking with any # of doctors or dieticians, gastroenterologists or other professionals who might have set them straight. I guess as long as you can have articles like the one Naresh provided, that look like they come from someone who should know, and should know better than to continue the disinformation, those things will continue.
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Having said that, I was referring only to the process in which your body controls your blood alkalinity. An alkaline type diet is actually very good for you, just not in the way many persons believe.
I will look for banana ketchup at a restaurant supply shop, oddly enough it is near a food market, but in the line of many computer parts / repair stores...it is not a regular super market / grocery store item here.
Alkaline water may have some benefits, but off topic, you remember 'colonic irrigation?
Very fashionable and so on, until a lady died.
It seems to have disappeared from use now.
It becomes hard at times to distinguish between fact and fiction at times.
Here a famous actress is a model for RO purification systems, suddenly all the ladies wanted RO water, never mind that I live in a place with very soft water, and a UV / charcoal filter was perfectly safe.
RO machines waste 90% of the input water, and the pumps / filter media need replacement every three years.
Still they are the preferred type, men are sent to the dog house for not proving those.
A man who works as an assistant to my designer friend went and spent nearly a years's salary on an alkaline water machine.
I told him it was useless, next day he says it was installed last night.
I have not asked him about any changes in his body after that, fearing a long lecture.
Like I said 'phashion' is a terrible thing.
Alkaline water may have some benefits, but off topic, you remember 'colonic irrigation?
Very fashionable and so on, until a lady died.
It seems to have disappeared from use now.
It becomes hard at times to distinguish between fact and fiction at times.
Here a famous actress is a model for RO purification systems, suddenly all the ladies wanted RO water, never mind that I live in a place with very soft water, and a UV / charcoal filter was perfectly safe.
RO machines waste 90% of the input water, and the pumps / filter media need replacement every three years.
Still they are the preferred type, men are sent to the dog house for not proving those.
A man who works as an assistant to my designer friend went and spent nearly a years's salary on an alkaline water machine.
I told him it was useless, next day he says it was installed last night.
I have not asked him about any changes in his body after that, fearing a long lecture.
Like I said 'phashion' is a terrible thing.
BSE was caused by adding uncooked meat from the slaughtered cows to the food eaten by the live cows, primarily a cost cutting measure started by bean counters.
Cows are normally vegetarian, here I hear about oxytocin injections given to cows to increase their milk output, basically you are tampering with Nature by doing these things, the consequences are well known.
Beef Tartare has disappeared from restaurants after BSE, it seems.
Cows are normally vegetarian, here I hear about oxytocin injections given to cows to increase their milk output, basically you are tampering with Nature by doing these things, the consequences are well known.
Beef Tartare has disappeared from restaurants after BSE, it seems.
Uncooked? No, not that. The problem is that the prions that're the cause of Creutzfeldt Jacob, Scrapie, Kuru etc. are resilient, and normal food processing including cooking is not enough to ensure they're deactivated.
The issue for humans was the use of mechanically recovered meat, particularly from around the spine. This could contain active prions even when cooked.
I believe that, at the moment, there's an issue with some deer in the USA. They're being reported as having symptoms similar to bovine BSE.
The relationship between prions and BSE is still being researched and there's still debate about just how it got into the cows food chain. The assumption was feed, but it's not been conclusively proved AFAIK.
Mostly only in the asian markets here. It's a Filipino product brought about because of a lack of tomatoes or tomatoes that were too expensive to turn into ketchup. While different, it's not like it's a completely new product. Problem here is, it's more expensive the tomato ketchup which is an inexpensive item.
Tartare is not a good idea IMO. To take the surface bacteria and potentially introduce it to the entire product is just too dangerous for my liking. It seems they like to season the meat after the damage has been done. I like to do Carpaccio, as I can season (cure) the meat before slicing and continue the process right up to serving time. 🙂
My son invited us over for dinner as his wife is in Spain ministering to a very sick friend. The grandkids (trois) had asked me to bake an apple pie when we saw them on Sunday.
The recipe is per usual which, for me, always requires using two varieties of apple. I used 3x Granny Smith and 2x Jonathans. Recipe requires 3/4 cup cane sugar, tsp cinnamon, qtr tsp allspice, 2 tbsp of flour and 2 tsp corn starch.
There being no "allspice" I just sprinkled ground coriander to about 1/4 tsp.
The secret ingredient -- at least a full tbsp of apple cider vinegar.
The grand-kids age from 3 to 6 ans and devoured the thing. It was the most delicious apple-pie I have ever baked.
You can find the unadulterated recipe on the NYTIMES website. This is my "go-to" for recipes which undergo a thorough review before publishing.
The recipe is per usual which, for me, always requires using two varieties of apple. I used 3x Granny Smith and 2x Jonathans. Recipe requires 3/4 cup cane sugar, tsp cinnamon, qtr tsp allspice, 2 tbsp of flour and 2 tsp corn starch.
There being no "allspice" I just sprinkled ground coriander to about 1/4 tsp.
The secret ingredient -- at least a full tbsp of apple cider vinegar.
The grand-kids age from 3 to 6 ans and devoured the thing. It was the most delicious apple-pie I have ever baked.
You can find the unadulterated recipe on the NYTIMES website. This is my "go-to" for recipes which undergo a thorough review before publishing.
The vinegar makes sense. In wine studies, acetic acid in small quantities has been shown to enhance fruitiness. In the pie, of course it also helps cut the sweetness and may bring some complexity due to its fermented nature.
I'm a bit obsessed with coriander, and think it is way under appreciated in much of Western cuisine--except for sausage-making. I keep a grinder full of whole seeds in my spice rack, as the powdered stuff loses its aroma very quickly. BTW, coriander from different places often smells very different: orange, piney, eucalyptus, etc.
Chemically, coriander, like the rest of the parsley/carrot family, is rich in citrusy/floral terpenes, particularly linalool, with its orangey-lavender aroma. I find it brightens up almost everything without calling too much attention to itself.
I'm a bit obsessed with coriander, and think it is way under appreciated in much of Western cuisine--except for sausage-making. I keep a grinder full of whole seeds in my spice rack, as the powdered stuff loses its aroma very quickly. BTW, coriander from different places often smells very different: orange, piney, eucalyptus, etc.
Chemically, coriander, like the rest of the parsley/carrot family, is rich in citrusy/floral terpenes, particularly linalool, with its orangey-lavender aroma. I find it brightens up almost everything without calling too much attention to itself.