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  1. Bernie


    Mine is close to that 11/4 corn meal 1/2 cup flour 2 tbsp sugar 2 tsp baking powder 1 tsp salt up to 1 cup milk 2 eggs 1/4 cup vegetable oil Mix to consistency of thick batter. (depending on egg size just reduce milk to get the right thickness) I put into into silicon muffin molds and cook till lightly brown (~200C ~25mins?) Usually i add chopped capsicum (bell peppers?) and chopped diced Jalapeno (pickled from Costco) In Australia its hard to get corn meal (or corn bread mix) so I just use Polenta. Most health food shops have it along with mainstream supermarkets in their health food section. From what I glean corn meal is a lot courser than Polenta but its almost the same thing, though it may not have any husk in the mix. I drop the sugar depending what I am having it with (usually smoked pork spare ribs in BBQ sauce). I suspect the Polenta makes it a little too dense and the first I made the crust (from a metal pan) didn't marry with the rather denser texture. The silicon still gives a crust but its not as thick. The crust is also a lot smoother but that may be ratio of dried to oil. Probably worth trying with whole meal flour to get a better, rougher texture, then go back to metal to get a better crust. Probably sacrilege but it may well be nice with shredded cheese added to the tops halfway through the cooking
  2. The final ink is formatted wrong it actually opens this topic It should be https://rounduprisks.com/glyphosate-pdf-library/ One of the things I find really annoying is organizations like this, who say what they are, give a PQ box and no real details. There was/is a "Canberra Taxpayers Association" (Canberra is the national capital of Australia). Sounds legit & good. Inquiries reveal it has only ONE member, of this so called "Association". Looked impressive in the news until you realize it was just some Bozo trying to legitimize his inflated sense of his own importance. The IRT may be legitimate. Before trusting any information I would want some independent verification that they are not just a crackpot anti Roundup Group. When the verification comes only from claims on their own website or websites associated with the founder then I take anything with a grain of salt. Most of the articles are anecdotal in nature of from authors that sell anti gm books or anti Monsanto on the subject rather than independent commentators. I vaguely remember the FDA was lobbied successfully to increase the allowable residual of Glyphosate in corn that was necessary to make the general use of the chemical with their GM corn. There is nothing wrong with this provided there is independent research and testing. So far as I can tell so far from the answers is that there is a great deal of misinformation on both sides of the argument. There does seem to be some independent concern but it is so mixed with hysteria and counter claims, to the point I am not certain of getting any real truth. I think I will avoid using it on food crops and avoid GM food specifically designed to be resistant to Glyphosate, which are more likely to have higher residues.
  3. The debate is obviously more mature in the US. It may gain some traction here as well, though the use of GM crops (and the subsequent use of Roundup on them) is not widespread. Roundup is readily available and used by homeowners. Thank you Alex & Heidih for those links. The first article noted by Alex is a little misleading in its scope. Facts and Fallacies in the debate on Glyphosate Toxicity probably should have been titled Facts and Fallacies in the commentary of Samsel and Seneff on Glyphosate Toxicity. Well it certainly discredits the 5 commentaries (and probably rightly so) but the article seems to be fundamentally about discrediting those commentaries rather than providing any evidence for or against debate on Glyphosate Toxicity. I do realize that the article is about the debate (not the toxicity) but it seems to me as an outsider it could well be construed as an attempt to discredit one side of the debate. The second article on the manipulation of the media I found unsurprising. Its what any good public relations firm does. Just because we do not like the outcome does not mean we should condemn the practices, if its legal its OK. An argument may be made about the ethics of the publications / journalists but that is an entirely different debate (Fake news anybody?) Remember the Tobacco industry? If they broke the law then prosecute them or if they did not but they acted improperly but you think it should be illegal , change the law to reflect the communities standards. If they lied and it had some ill effect then sue them. The third article pointed to by Heidih is a really interesting debate for outsiders (outside the US). Patents & copyright laws were originally designed to encourage inventors by allowing inventors to commercialize their work and recover their development cost before others could take advantage of their work. That is why Patents in most countries have a finite time limit. What has developed in this field though is that patents are more & more being used to suppress innovation. A classic example is allowing the patents on the genes of the human genome is a classic example of attempting to suppress research in the hope that the restriction itself can be commercialized, rather than the actual use of the gene itself. (you need to pay us a license fee to do research on "our" gene) I find it interesting that China does not intrinsically recognize patents or copyright. Their view is that it stifles innovation. I find the use of the FBI and other government agencies (indeed the judiciary) to obviously attempt to protect a commercial imperative by changing its name to National Security is very similar to the manipulation of the media in the Monsanto article above. You can do many bad things in the name of "National Security", after all that is exactly the same as what China is doing. What is the moral argument for not allowing the increase in food production in a world increasingly short of food?
  4. Not sure if it belongs here. One Australian state (Victoria) has decided to investigate the regulation of Glyphosate because there are reports of (3?) successful court action in the US linking Glyphosate to cancer. I have seen the reports but there are no details. My concern is that genetic modified crops (soybean & corn) have been modified to resist Glyphosate, which can be used to control other weeds and can be applied broadly (aerial spraying?). The modification means that the resultant crops will have higher residues of Glyphosate. (I think the maximum residues were increased to allow these crops). Is there any discussion in the US regarding this subject? Perhaps someone in one of the US jurisdictions could fill us in on what the current thinking is. (good or bad) Opinions are fine but I for one am a bit short on facts.
  5. Bernie

    Kid food

    One thing i forgot when cooking for kids. If you make a sauce for vegetables etc, serve it on the adults only and make it a point of difference. The kids may well resent it and try it out of spite. Even if they are unsure whether they like it their pride will not let them reject it. (I forgot how satisfying manipulating children can be)😃
  6. Bernie

    Kid food

    I think that children's taste buds are undeveloped so they have a preference towards the bland. Like all things in children their senses are undeveloped. Taste & texture are new to them. The VERY first thing children learn is how to manipulate their parents. I can understand the advantages from evolutionary point of view (they can't actually kill their rival siblings like some birds for instance), but they can compete quite successfully to out manipulate their parents or other adults. Some never get over this phase and it continues into adulthood. My grandchildren absolutely hate pumpkin. But if they don't know or realize they are eating pumpkin, they make no fuss, which indicates their dislike is probably psychological. I am pretty certain that a few of our children's dislikes are the result of a bad experience with a particular food (they may have been in a bad mood and decided to test their parents by refusal) and the learned behavior just stuck. Remember their whole evolutionary imperative of their existence is to learn. Having said that, once they have those behaviors is fairly hard to cure them. They will like salty things. They will like sweet things (to us they sweet taste that children like may well be cloyingly sweet to us). They want easy. Cutting things is a skill they may not have (they do feel self conscious when they can't do things their parents think they should). They crave fats but not the look of it (its why children love french fries) Being really slow eaters is about manipulation not taste or hunger, its a learned behavior. So...enough with the profiling.... Find what vegetables they will eat. But make sure they are fresh and RIPE. Corn on the cob (make sure its ripe!) is good because they get to pick it up in their fingers and make a mess. They may not like it smothered in butter but try it with maple syrup. Same with carrots, make sure they are cooked properly. See if they will eat them raw, if not make sure you cook them soft. Cook peas with mint. Give the children mint sweets earlier in the day. (see manipulation can work both ways....) Pasta is always good, particularly if you make 2 types of sauce, spicy for you and mild for them (don't be surprised if they suddenly start to like spicy...they want to be like adults). Same with lasagna. BUT don't tell them what you are having, it just gives them a chance to object and lock in their choices without trying it! Cover the vegetables with a sauce they like, remember the sauce needs to tend towards bland or they will reject it! Any sauce that is new and different is likely to be rejected outright (not for taste, it wont get past the double negative "new" & "different") You will only get one chance at presenting a new sauce!
  7. I have tried Pork tenderloin SV quite a few times at different temperatures and times. Because its very lean, it seems to me it doesn't seem to become as tender as I would expect. Perhaps the connective tissue is different and doesn't break down or change like lamb or beef. It doesn't take too much time to become dry. Mind you it breaks apart very easily but it seems dry to me. I have had some success by adding marinades before cooking. The best way I now have to cook pork tenderloin is actually covered in a low oven (100C) for a couple of hours in BBQ sauce then uncover for another half hour to thicken the sauce. I actually add hot chilli sauce to the BBQ sauce to give it a bite. By the way I always used to just BBQ pork tenderloin fillets but I also found it was a bit hit & miss as to how tender it came out. The taste was always fine, its just the variation in tenderness I found annoying. Perhaps it was more to do with the raw ingredients. I am just not sure.
  8. No its just spring loaded. It opens about 1 inch or so. The spring seems quite tight and it does hold fairly well.
  9. Did a shop at Costco the other day and came across a Sous Vide Immersion cooker. http://westinghousesmallappliances.com.au/product/sous-vide-immersion-cooker-whsv01k/ Price was AUD $99.00 (about USD $68.00). Pretty standard features like 99:59 hour timer, temperature range 25C to 95C. 1200W heater (220-240V) Used it cook a meal (fillet steak) and it performed flawlessly. Measured the water temperature and it held it within .1 degree of what was set. Good easily operated clamp. One slight criticism was that the lower half is stainless steel (good) but this rests against the side of the pot and if metal can rattle a little. I used a small piece of self adhesive felt about the same size of the outer clamp face on the barrel opposite the clamp and problem solved. It would be nice if the clamp opened a little more so I could use the my pressure cooker as the pot. Its nicely insulated and it just means 1 less tallish pot in the cupboard. General price at other stores in Australia AUD $126~$149. I still have the immersion bath (non circulating) which is easier to use but does take a lot longer to reach temperature but it does have a lot more volume.
  10. I have been away all day so now I have had time to relax and drink my glass of red, I started to fantasize about this dinner, so here is a few thoughts One of my pet hates is eating really good steak quickly. I am a "rare" steak eater. Trouble is if you take your time eating (and of course drinking!) then the steak gets cold, particularly in good company with good conversation (and wine). So HEAT the plate. Only has to be in an oven for a few minutes. That also means whatever is served with it must be fairly easy to plate out and not suffer from being warm. With that in mind how about whole green beans cold? Steam, boil or bake (whatever your preference) till they are just cooked. At the same time gently fry some chopped garlic (not crushed, you want the texture) in butter. The butter can go slightly brown but can't burn. Drain the beans add them to the butter/garlic, toss to get garlic butter & bits of garlic on the beans and take off the heat allow to cool (but drain off excess butter) and put in a covered container in the fridge. To serve add a squeeze of lemon juice or balsamic vinegar and toss, The advantage is that if you add a few beans to a hot plate you are going to serve the steak on you will get a gentle warming of the beans and a very subtle garlic aroma. If you can find tiny potatoes (some specialist stores sell tiny potatoes of a few different varieties), boil or steam them till just cooked and take off the heat & add butter. Keep them warm till ready to serve. Just remember if you are going to really enjoy your steak, calories have no place in the discussion! From what I can work out about French cooking it is add butter. Then add more butter. If you are worried about the taste or the texture add more butter. Now I need to go and buy beans and vine tomatoes and tiny potatoes and good steak (I already have some good wine I need an excuse to open). Perhaps some prawns or scallops to make an entree (and I will need to open that nice champagne or perhaps that aged Riesling) Then I need to wait a bit to allow the red to breathe. I suspect I will need another glass of red to do justice to the dessert planning. Maybe some oysters to have with the champagne then the prawns scallops to have with the Riesling..... (damn you eGullet..no wonder I am getting fat....) Music will be low slow love ballads or perhaps slow country. Jazz perhaps with the dessert and cheese & coffee..maybe a fine port.... (shame is starting o set in...)
  11. Bernie

    Mother's Day

    The Earl Grey would be OK but only if you were to add some gin or bourbon ......
  12. They are a little easier to handle and they do look attractive and stay where you put them on the plate for serving. Its not really that hard for the guests to do it. I have never eaten the vines themselves but they do add a pleasant "cooked" aroma. Where I buy them over here they are packaged in plastic containers with perhaps 2 or 3 strings of 5 or six to a packet. Depending on how you are serving the different steaks, you can reduce the numbers. You already have a tomato dish, but its not usually as acidic so a salty acidic small tomatoes might fit the bill. I guess you are showcasing the steak so you don't really want big servings of any tasty accompaniments to take the attention off the steak. Wish I was one of your guest, I just adore good steak (and wine and food....)
  13. Capsicum (Bell peppers) or sweet chilies sauteed in butter, drained off excess butter leave on heat and just before serving add lemon juice. You can add red onion (small amount) and cherry tomato halves but the tomato is easily turned to unattractive mush. Another is vine cherry tomato (leave in strings of 5 or six) sprinkled with olive oil, salt and baked in the oven. Halved Roma tomato sprinkled with sea salt & balsamic vinegar under the grill (broiler). For something a little different, cold smallish mushrooms (the darker ones like Swiss brown) that have been baked in butter in the oven (to the point where they are over cooked). Sprinkle with lemon or lime juice put in the fridge for at least an hour before serving. You could use large mushrooms but probably need to shred or julienne before putting in the fridge.
  14. Probably should go in Kitchen Consumer but I think it fits better here and likely to draw more discussion (if any) In Australia Aldi have "special" buys of just about every thing from tools,camping stuff,clothes and cooking equipment. Not sure if its the same elsewhere. So years ago I brought a "Kuchef" pressure cooker combination. It has a removal non stick bowl, timer, high & low pressure setting, a slow cooker all subject to the timer, a browner setting not timed, and a "keep warm" which comes on automatically after a slow or pressure cycle. Used this lots of times. Recently start to think about the "keep warm" setting. Decided I should know what its temperature was and its 70C. Not sure what the slow temp is but the food boils a little off & on so suspect it is probably 100C but turns off at 100C and on again at 95C or so. But its the Keep Warm bit I thought I would try out. I do a pork fillet (very lean) in BBQ sauce (Sweet Baby Rays or fountain with added hot chilli sauce) and bake covered for 3 or 4 hours at about 100C. Tender and moist. Well did it at "keep Warm" after a quick brown using the brown setting before I added the sauce. Success. Even better than the oven because just before serving put it on slow cooker setting with the lid off to thicken the sauce. I will need to try it in the sous vide with a variations in time and temperature, but the thickening of the sauce means I would have to transfer to the stove.
  15. I suspect its more to do with the temperature (certainly sous vide is not going to be the same as any other method). There is another probably as important characteristic. A clay pot will take longer to heat up, and will stay hotter longer. What it means also is that food in contact with the pot will not cool the contact point very much. The heat transfer through the food should be more even as effectively its being slowly heated at least initially. Same goes with a cast iron pot compared to a stainless or aluminum pan. Even a cast iron baking dish with an enamel lining makes a difference. I think that the dish heats up but the enamel lining slows the heat transfer to the food. I think the result is that the temperature of the food is more even throughout during the whole cooking process.
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