tag:blogger.com,1999:blog-24871932.post116365802118442037..comments2023-12-21T02:32:21.108-08:00Comments on Yulinka Cooks: Sauerkraut in ActionUnknownnoreply@blogger.comBlogger7125tag:blogger.com,1999:blog-24871932.post-1167409928001266052006-12-29T08:32:00.000-08:002006-12-29T08:32:00.000-08:00But have I ever known it? hydrocodone withdrawalBut have I ever known it? <BR/><B><A HREF="http://hydrocodone.dewall.info " REL="nofollow">hydrocodone withdrawal</A></B>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24871932.post-1166507707747160702006-12-18T21:55:00.000-08:002006-12-18T21:55:00.000-08:00HiFriends! Hi, you have a nice site, good Luck!!!...HiFriends! <BR/> <BR/>Hi, you have a nice site, good Luck!!! <BR/><A HREF="http://pornus.hearsef.info/3gp-videos-free-xxx.html" REL="nofollow">3gp videos free xxx</A> <BR/> <BR/><A HREF="http://pornus.hearsef.info/almost-legal-teen-sex.html" REL="nofollow">almost legal teen sex</A> <BR/> <BR/><A HREF="http://pornus.hearsef.info/amateur-straight-male-porno.html" REL="nofollow">amateur straight male porno</A> <BR/> <BR/><A HREF="http://pornus.hearsef.info/anime-cat-girl-xxx.html" REL="nofollow">anime cat girl xxx</A> <BR/><A HREF="http://pornus.hearsef.info/aria-giovanni-nude-galleries.html" REL="nofollow">aria giovanni nude galleries</A> <BR/>very thanks <BR/>Benno SchreiberAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-24871932.post-1166287052857437622006-12-16T08:37:00.000-08:002006-12-16T08:37:00.000-08:00Hello Very nice site. o/" REL="nofollow">corona on...Hello <BR/>Very nice site. <BR/><A HREF="http://corona.xbuv.inf <br/>o/" REL="nofollow">corona</A> online <A HREF="http://corona.xbuv.info" REL="nofollow"/> <BR/>read http://corona.xbuv.info/ corona read <BR/>ByeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-24871932.post-1164123140431305562006-11-21T07:32:00.000-08:002006-11-21T07:32:00.000-08:00My favorite application of culturing is mayonaise....My favorite application of culturing is mayonaise. I'm downright scared of mayo that will still be "fresh" after a year in the fridge. (Pretty sure some of my brother's has been around that long.) I make my own, using 4/5 olive oil and 1/5 coconut oil. (The two flavors cancel each other out, making it possible to taste the lemon and dijon mustard.) Anyway, normally you'd do well to keep fresh mayo for a couple weeks in the fridge. Put several tablespoons of whey in it while it's making, leave it on the counter overnight, then refridgerate, and it'll last several months.<BR/><BR/>(No need to worry about when it goes bad...when it does, you'll definitely know, unlike storebought, where you kinda wonder.)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24871932.post-1163921871095660952006-11-18T23:37:00.000-08:002006-11-18T23:37:00.000-08:00Joel--Thanks for letting me know about active-cult...Joel--Thanks for letting me know about active-cultures. I'll have to check out that book. <BR/><BR/>Burekaboy-- The sauerkraut is still fermenting! Any day now...Mrs. M. https://www.blogger.com/profile/11988934733961380885noreply@blogger.comtag:blogger.com,1999:blog-24871932.post-1163737643158286572006-11-16T20:27:00.000-08:002006-11-16T20:27:00.000-08:00sauerkraut from a can or jar pales in comparison t...sauerkraut from a can or jar pales in comparison to homemade. my friend's grandmother still makes her own and is byfar better than the manufactured kind. <BR/><BR/>looking forward to seeing the development of your experiment. fun post.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24871932.post-1163694053057232052006-11-16T08:20:00.000-08:002006-11-16T08:20:00.000-08:00Pretty much any real sauerkraut is better than the...Pretty much any real sauerkraut is better than the store-bought stuff. Modern food processing doesn't allow for such traditional "slow-food" techniques as fermentation. <BR/><BR/>A while back I got a cookbook called "Nourishing Traditions", by Sally Fallon and Mary Enig. Highly recommended. They have a large section on lacto-fermationation, of vegetables, fruits, and even drinks. One thing interesting about it is that they recommend "cheating"...use active-culture whey as an innoculant in all lacto-fermentation processes, and you're always guaranteed perfect results. Traditionally, the salt is supposed to inhibit the bad bacteria while the good bacteria gets going, but if you add some whey, you give the good bacteria a kick-start. Just go to the health-food store, get some active-culture yoghurt (or kefir), and strain it through a tea towel. Voila! Perfect sauerkraut, pickles, kim-chee, etc., every time! And the cream cheese left over is great for dips or desserts.Anonymousnoreply@blogger.com