glazz

I've thought about making natto but I am afraid that I would end up culturing the wrong type of bacteria. How easy is it to make natto? ← Natto making

I've thought about making natto but I am afraid that I would end up culturing the wrong type of bacteria. How easy is it to make natto? ← You can buy the culture from Gem Cultures. Or use natto from a Japanese store to help it. Half my batches were duds but I never bought the culture. I have made natto that did well with no bacteria added. glazz

I've made natto a few times. The how-to information is on the internet. It freezes very well. I love it with some soy sauce and fresh mustard sauce worked into it. Some raw onion is also good. glazzguy

New show on right now. Travel channel. Chinese ducks and more.

I love that green stuff. But now I like the lemon pickle also served at my usual Indian buffet. I highly rate Indian condiments. Then there's that yogurt sauce that is great on the salads even though I doubt it's intended for them glazz

My strategy is the same. To add oil to the individual bowls of soup. I prefer oil at the bottom and hot bean soup on top. And not just olive oil. The oil will work it's way upward. For added fun a chopped up garlic clove at the bottom of the bowl before beans are poured over it glazzguy

I'm soaking chickpeas right now. 24 hours. Big bean eater here. I'm a connoisseur of home made split pea soup. I've even made natto at home glazz-guy

Like him or be bored by him Alton Brown must have an 170 IQ. And I'm bored by him now same as Emeril. I loved one of his (Alton's) first episodes where he rummaged through a junk yard and found some old gym lockers which he then made into a BBQ smoker Now I'm going to contradict myeslf... I say he does well as the Iron Chef host. Witty repartee as fast as Alvin and the Chipmunks singing Christmas carols at 78rpm

I'm a bean and split pea soup genius. Old is the key with you. Old beans can be impossible to cook. Supermarkets with good turnover can be much better than Whole Foods. Try to find one that has a lot of "ethnics" and immigrants shopping there and the bean turnover will be higher Beans have to be soaked 12-24 hours. Chickpeas are the worst as far as when they are old you just cannot cook them properly until nice and soft. They need 24 hours and even then you better cross your fingers. Most others you can skate by with 12 hours. I never toss the soaking water, cook the beans in it. NEVER ADD SALT UNTIL BEANS ARE SOFT! I use a pressure cooker myself gl

Very good Lynnette. I know who Weston Price was. Read his book years ago. I just happen to have "Nourishing Traditions" out from the library. Good to see you posting about bone broth soups. Get that nutrition out of the bones and into your soup. I just made some steamed bread. 100% home ground wheat with lots of caraway seeds. I make a lot of salt less 'kraut Speaking of chard, I had a salad of it tonite. I pounded the greens to get some liquid out and to help the dressing penetrate better and wilt them more. Glazz (male)

For salad dressing one tablespoon each of oil, vinegar and Kikkoman soy sauce. Finley cut up endive and chicory go in with the dressing and let sit for 30 minutes to "cook" them. Then I add the other cut vegetables such as onion, tomatoe, cucumber, celery. Sometimes I add green olives from a jar with some of the water.

Steam them in a pot that has 1/4 inch of water. Keep your eye on the water. Then eat it leaf by leaf and dip them in an apple cider vinegar/oil/salt sauce. Can add soy sauce too or cayenne. I actually pressure cook them. You can't overcook them and even artichokes that look old and brownish are good enough to eat. Are from the thistle family G