Monthly Archives: October 2007

14 Oct. The Chesapeake bay bridge tunnel is an engineering marvel. 17. 3 miles long, cyclists prohibited. Virginia runs a shuttle. To get to the tunnel there was a windy ride along the Atlantic and then the shores of the … Continue reading →

An interesting recipe. It is closely related to the technique I now use to make 7-grain bread. Here's why: the raisin bran, once dampened becomes essentially cooked grains, or porridge. Having already been cooked prior to mixing with the flour, … Continue reading →

12 Oct. Infrequent ferry delayed getting to Virginia. Had time to discuss making stained glass pieces, a hobby of the B&B owner, wine making using duprat zin grape. The grape is a slow growing one, 24 brix. A recipe for … Continue reading →

Thank you, George, for further supporting my point. The small amounts of bacteria that lurk in cream form the basis of the fermentation of cream for premium butters. The cheap stuff is helped along by a further inoculation of regulation … Continue reading →

Very comprehensive and practical explanations – thanks! We too add some vegetable oil to butter to raise the burning point – or, add butter to vegetable oil to improve the taste, which it does. Interesting re caramelization of milk solids … Continue reading →

Yes I agree with Bob and Jeff, it would be very hard indeed to dispute Bob's claim to be the master of accidental food, especially when the food is almost 100% fat…….however, once again Bob seeks to lay claim to … Continue reading →

Muru, my Malaysian room mate and master chef, starts nearly all recipes with a puree made from about 10 chillies, a 6 inch stick of ginger, and a whole head of garlic. So when I gave him a bag of … Continue reading →

Now here, I expect, George will be happy to defer to my greater experience. I have made loads of butter at home. All of it by accident. Recipe: Accidental Butter Take any sized container of whipping cream. Put it into … Continue reading →

I am impressed! Years ago Gideon (on a hot stuff kick) bought some habaneros, ground them up and preserved them in oil, kept in the fridge. Just opening the lid of the jar was enough to make you cry and … Continue reading →

How hard would it be to churn butter at home and get a good quality butter? And for cooking, wouldn't ghee be a good, maybe better, substitute? On 10/12/07, gefmey@cox.net wrote: > > Let me be the first to say … Continue reading →