gfweb

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!

Flour and Water is a great book about pasta and dishes that contain it. Many good recipes.

Anyone know if its any good?

Fat and oil are both mostly triglycerides. Fat TGs have a higher melting point so they are solid at body temp. Heat them up and they melt into oil.

Also if you don't add water it will be no different than frying it. No pressure will be generated

Tomato/mushroom chicken noodles

Breakfast yesterday and today. Today was better. Omelet was with eggs from a friends birds. Not sure what to do with the smaller ones...faux quail eggs?

What's your FB name?