Re: [lace-chat] Soup Stew enhancer
Please be aware that raw garlic can harbour Clostridium botulinum. This bacterium causes Botulism. Now I know that whilst some people are thinking, great grow my own botox but Botulinum is an anaerobic bacterium which means that even if you cover it in oil and exclude any air it can still multiply and grow. Guys, please be careful. Kind Regards Liz Baker thelace...@btinternet.com My chronicle of my bobbins can be found at my website: http://thelacebee.weebly.com/ snipped Just one word of caution -- when storing unprocessed food in oil, keep it refrigerated. There is a small risk of salmonella: http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/holiday-fete-eng.php snipped To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachne.modera...@gmail.com. Photo site: http://community.webshots.com/user/arachne2003/albums/most-recent
Re: [lace-chat] Soup Stew enhancer
Just one word of caution -- when storing unprocessed food in oil, keep it refrigerated. There is a small risk of salmonella: http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/holiday-fete-eng.php Scroll down to Foods stored in oil. Avital On Mon, Jan 23, 2012 at 6:16 PM, David C COLLYER dccoll...@ncable.net.au wrote: I'm not sure how many realize that whatever you put under oil cannot go off. I've done this with such things as fresh hot chillies. But my favourite is cubes of fetta (a soft creamy one, such as Danish is best). Then add a generous tablespoon of crushed garlic and some cracked black pepper corns. Once you've eaten the cheese simply add more cubes to the oil and top up when necessary (about once a year!!!) David in Ballarat, AUS To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachne.modera...@gmail.com. Photo site: http://community.webshots.com/user/arachne2003/albums/most-recent
Re: [lace-chat] Soup Stew enhancer
[with apologies to Pene for duplication, I'm afraid that *again* I failed to press 'reply all' instead of 'reply'] On 23/01/2012 14:34, pene piip wrote: [snip] . . . I thought I'd share these ideas with my fellow chefs/cooks. A friend shared with me the tip that a small jar of pickled walnuts and their liquid added to a beef stew makes it even more wonderful. (But do consider guests who may be startled to find a black, wrinkled object - a pickled walnut - on their plate, if they've not come across the idea before!) Linda Walton, (in High Wycombe, Buckinghamshire, U.K. where it's been a very mild and springlike January so far - a huge contrast to last year, when we were snowed in for quite a while). To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachne.modera...@gmail.com. Photo site: http://community.webshots.com/user/arachne2003/albums/most-recent
[lace-chat] Soup Stew enhancer
Dear fellow Arachneans, Until recently I would usually throw out the vinegar mix leftover from the jar of pickled cucumbers. I prefer the picnic or bread better variety. Lately once the pickles are eaten, I've sliced up a fresh cucumber reused the mixture by adding a little fresh vinegar. On Sunday evening I was making soup with some basic vegetables a chunk of ham, decided to throw in the dregs of the pickled cucumbers. I added some pasta to fill up my guys, my soup with mustard seeds was quite deliciously different. My guys like green olives on pizza! So I had also discovered a while ago that I could add the vinegar from the can of green olives to tenderize the tougher cuts of meat. I thought I'd share these ideas with my fellow chefs/cooks. Warm regards from Pene in a cold Tartu, Estonia (currently -8C colder weather forecast) To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachne.modera...@gmail.com. Photo site: http://community.webshots.com/user/arachne2003/albums/most-recent
[lace-chat] Soup Stew enhancer
Dear Friends, Until recently I would usually throw out the vinegar mix leftover from the jar of pickled cucumbers. I'm not sure how many realize that whatever you put under oil cannot go off. I've done this with such things as fresh hot chillies. But my favourite is cubes of fetta (a soft creamy one, such as Danish is best). Then add a generous tablespoon of crushed garlic and some cracked black pepper corns. Once you've eaten the cheese simply add more cubes to the oil and top up when necessary (about once a year!!!) David in Ballarat, AUS To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachne.modera...@gmail.com. Photo site: http://community.webshots.com/user/arachne2003/albums/most-recent
Re: [lace-chat] Soup Stew enhancer
I'm addicted to sun dried and sun blush tomatoes but all that olive oil that is left ... I use it to cook my onions off for stews and pasta dishes as it has herbs in it and the taste of the tomatoes. Frugal eh!! Kind Regards Liz Baker thelace...@btinternet.com My chronicle of my bobbins can be found at my website: http://thelacebee.weebly.com/ From: David C COLLYER dccoll...@ncable.net.au snipped Dear Friends, Until recently I would usually throw out the vinegar mix leftover from the jar of pickled cucumbers. I'm not sure how many realize that whatever you put under oil cannot go off. snipped To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachne.modera...@gmail.com. Photo site: http://community.webshots.com/user/arachne2003/albums/most-recent
