gfweb

All of this garlic cleansing has the ring of a religious practice. Good history but scant support. Not that I'm against religion. But its hard to understand why 10 or 4 or whatever number of washes are needed to gentle the garlic more than 2 washes. I can make rationalizing explanations eg milk is an emulsion that will solubilize both polar and non-polar stuff. But I see more idiosyncrasy than science and smell the odor of BS more than that of garlic.

It really comes down to whatever the science is and whether it is done well.

I don't understand the physics of this.

Sounds like once opened it ought to be refrigerated; as with maple syrup which will get furry at room temp.

How much food do you keep in the house,BKE?

Huh. By 'finish' you mean back of the tongue lingering flavor...in the same sense as umami?

All the stuff you listed is flavored fat. Can you taste a neutral oil, GlorifiedRice?

Fascinating watching this evolve!

Huh. I don't taste triglycerides. Peanut oil is just oily to me. The one paper that was linked studied the perception of fatty acids which although they are lipids, are not fat per se. Fat is triglyceride, which is a gycerol esterified to three fatty acids. Vegetable oils are ~99.9% triglyceride. Solid fat is made of triglycerides with longer carbon chains that remain solid until heated to their melting temp. Fatty acids are not free in fat unless it has gone rancid and begun to break down. Fatty acids are liberated from fat when mixed with saliva by the enzyme lipase. But unless one chews a lot without swallowing, the fatty acids wouldn't seem to have much time to accumulate where they could be tasted. Sensing fatty acids isn't so novel. The shorter chain ones have odor..acetic is vinegar, propionic is cheesy, butyric is vomity, caprilic and caproic are goaty (hence their names). I'd love to see the other references. Interesting stuff.

And don't let your dog eat corn cobs. Almost guaranteed trip to vet for blocked intestine.

Weekend breakfast

And I'd like to eat the food you cook there.

I used the KA grinder attachment which is a pain to clean (but the KA is on the counter and the FP is in the cabinet behind some stuff). Those spices look great., Thanks, Rotuts

Scrambled egg (only one left) and part of my first batch of sausage. I got tired of the gristle and yuck texture of Mssrs. Dean and Evans and couldn't find the good stuff recommended by Rotuts. It was worth the minimal effort (and something to do on a wretchedly cold night). Going to grind it finer next time.

Dinner looks great BK, but I hate the bullshit promotional writing on the jar. Take a nice product and smear the jar with BS. Wretched trend.

My mother had those very canisters. Amazing. I'd hate to tear it out, but who would want to use those appliances?

I can't think of a reason not to SV in them

Sausage and Peppers

cool grill

Maybe its safe. But some toxins are heat stable...

What sort of stuff do they cover?

to me, buttery = oaky i could be wrong of course

I'd bet the flavors are fat soluble. If so, you could absorb them into maltodextrin which will then be a flavored powder.

LOL But a bit different as any water in the PC would be steam already.

Time for an experiment!