It is nice to hear your mother had a good liver. I assume she really didn't drink alcohol.
It is nice to hear your mother had a good liver. I assume she really didn't drink alcohol.
Not much (95 and still going) my father made up for both.
After using the coring tool on the pineapple, there is a lot left over on the skin. We scrape that for juice and blender the core to make sure we reduce waste. Always seems to take a good 48 hours to accomplish what you want. Not as fast as the shake on Papain stuff it seems.
Of course when stir frying beef, baking soda is the go to. I may have typed this already but I am taking fewer drugs these days, so may have forgotten. Baking soda just to remind us of the restaurant style.
Of course when stir frying beef, baking soda is the go to. I may have typed this already but I am taking fewer drugs these days, so may have forgotten. Baking soda just to remind us of the restaurant style.
There is some debate in the medical community over the definition of allergy, some go to the extreme that if it is not anaphylactic shock it is just a sensitivity.
Nice to confirm your mother's good health.
Sorry about your dad, too many onions, I take it?
Sorry about your dad, too many onions, I take it?
Cranky Ed, not so funny? I was simply making some casual joking conversation.
You mentioned before your father saw combat in WW2. That is a rather dramatic life changing experience, often not for the better.
Not something many kids understand unfortunate for everyone.
Yes humor was intended, as that is one way to deal with painful subjects.
You are lucky to have had such a good education ( and such a good teacher) at such a young age.
Probiotic extravaganza starting on the left:
Chili liquid made in October, similar to Tabasco, milled and bottled today.
Napa, 2 days in.
Mustard 7 days in.
Black bean, fermenting started this morning with ginger, garlic and a shipload of salt. Not the 20% brine recommended, but maybe 10% anyway.
Front and center is pork floss (what's left of it), extra crispy, made from a picnic.
Chili liquid made in October, similar to Tabasco, milled and bottled today.
Napa, 2 days in.
Mustard 7 days in.
Black bean, fermenting started this morning with ginger, garlic and a shipload of salt. Not the 20% brine recommended, but maybe 10% anyway.
Front and center is pork floss (what's left of it), extra crispy, made from a picnic.
Attachments
Received that one and couldn't be happier with it
It has some heft at 200gr without feeling like a brick. I much prefer that feeling to the victorinox knifes (the santoku I got was almost half that weight). The handle is also more to my taste, wider. I realize I'm firmly in the German style knifes camp
Cold weather is upon us, so it is my hot cocoa time.
In a 5 gallon pot two 8 quart bags of fat free powdered milk, a can of cocoa, 1/4 teaspoon of salt, a teaspoon of vanilla and three one pound bags of powdered sugar. Mix the dry ingrediants thoroughly so the cocoa doesn't clump, then add 4 gallons of hot water.
Easier is the version with one bag of powdered milk and two jars of Ovaltine. Mix and add two gallons of hot water. Directions would call for one jar of Ovaltine, but I find two is better.
I understand there are some folks who make smaller quantities, my version of that is to melt 2 Bakers dark chocolate baking squares into a quart of milk, add regular sugar to taste, about 1/3 of a cup. Whisk till foamy and serve with whipped cream or even vanilla ice cream.
Never really liked the packets of dry mix.
Do note the two gallon version is so simple to make, and somehow it all goes away at any small gathering.
In a 5 gallon pot two 8 quart bags of fat free powdered milk, a can of cocoa, 1/4 teaspoon of salt, a teaspoon of vanilla and three one pound bags of powdered sugar. Mix the dry ingrediants thoroughly so the cocoa doesn't clump, then add 4 gallons of hot water.
Easier is the version with one bag of powdered milk and two jars of Ovaltine. Mix and add two gallons of hot water. Directions would call for one jar of Ovaltine, but I find two is better.
I understand there are some folks who make smaller quantities, my version of that is to melt 2 Bakers dark chocolate baking squares into a quart of milk, add regular sugar to taste, about 1/3 of a cup. Whisk till foamy and serve with whipped cream or even vanilla ice cream.
Never really liked the packets of dry mix.
Do note the two gallon version is so simple to make, and somehow it all goes away at any small gathering.
Last edited:
For me, hot cocoa is tightly linked to the slow stirring of pure cocoa powder into milk.
My recipe for a quick drink is to pour 3 teaspoons of cocoa powder (the brand we get around is Van Houten) and 1 teaspoon of sugar into a bowl. Add a little bit of hot water (about two table spoons) and whisk, whisk, whisk until smooth. Then add cold whole milk slowly while whisking. Then nuke it in the microwave (shame on me I know). A dash of Cointreau isn't unwelcome to finish it...
My recipe for a quick drink is to pour 3 teaspoons of cocoa powder (the brand we get around is Van Houten) and 1 teaspoon of sugar into a bowl. Add a little bit of hot water (about two table spoons) and whisk, whisk, whisk until smooth. Then add cold whole milk slowly while whisking. Then nuke it in the microwave (shame on me I know). A dash of Cointreau isn't unwelcome to finish it...
Which brings up the differences in ingrediants. Hershey's cocoa is dominant here. Stronger and more bitter than the "Dutch" process cocoas. Milk used to be 4-5% fat, now fat free or 1/2%, 1% or even 2%. Much closer to water. To make up for it they often add extra milk protein to some foods.
Now cane sugar is sold as a premium sugar compared to the more common beet sugar. In baking I find sucrose much better but often for drinks fructose is used.
As noted using cocoa and getting it uniformly dissolved is the real trick, no matter which version one uses.
A local pizza house is proud that they haven't changed their recipe in 60+ years. However they failed to note the cheese is now lower fat, the flour contains modified wheat, but the tomatoes are pretty much the same. The pepperoni and sausage of course are much lower fat.
Now cane sugar is sold as a premium sugar compared to the more common beet sugar. In baking I find sucrose much better but often for drinks fructose is used.
As noted using cocoa and getting it uniformly dissolved is the real trick, no matter which version one uses.
A local pizza house is proud that they haven't changed their recipe in 60+ years. However they failed to note the cheese is now lower fat, the flour contains modified wheat, but the tomatoes are pretty much the same. The pepperoni and sausage of course are much lower fat.
Those milks would absolutely need some cream added for a smooth cocoa
Here there's still a brand which provides whole milk at about 4% fat (between 3.8 and 4.4 actually). I've no experience with Hershey tbh, thx for the pointer on differences.