Polly Oz

Sinnah Saint wrote:instead of recognizing it my brain just yells "It's bad! Spit it out!" even though I love both.

I think that’s a valuable evolutionary strategy. I react similarly if someone puts sugar in my black coffee when I’m not expecting it…nobody poisoned OUR ancestors, lol.

In a warm climate, loose dresses are also cooler than tee shirts and whatever. For me they need to have enough pattern to hide small spills and splashes, must be of a practical fibre (nothing that will melt) and lack of pockets is a definite dealbreaker.

Interesting discussion. This is the latest I could find, https://www.intelligentliving.co/styrofoam-eating-mealworms-absorb-toxic-additive/

denise ra wrote:Polly Oz and Jay Angler, can you post a link to this double tub you're talking about please?

I’ve only used ones OS, and like Jay Angler, many moons ago. I was surprised to see how many were available on Amazon US and how many useful user reviews they had https://www.amazon.com/s?k=twin+tub+washer&ref=nb_sb_noss

There are also dedicated electric spinners available. Last I looked they were most popular in parts of South America.

I like being able to decide how dry I want something spun; let shirts and delicates remain damper to allow minimal-wrinkle ‘drip drying’ and protect finer fabrics, and spin the heck out of jeans, garden clothes, socks and etc so they dry quickly in cold or humid weather

I’ve used a variety of washing machine types over the years and one of my favourites is still a twin tub. Washing on one side and a powerful spinner on the other. Water from either side is able to be diverted as you wish, eg when rinsing in the spinner, if it was a lightly soiled load, I’d divert the rinse water back into the washing side to reuse/top up). The advantage of these machines over wringers is, 1) much, much easier on the clothes 2) much, much drier laundry to hang out. Drier laundry is a big advantage in cold or high humidity. Higher spin also drags out the rinse water more effectively so you don’t have to rinse as scrupulously because any remaining water borne residues are reduced, not left to dry in the fabric.

Burra Maluca wrote:I just found this too, from here.

I notice no one is mentioning lupin/lupini beans, another 'corner navel' one. Tedious prep but delicious brined, a great bar snack. Is anyone growing them?

David Hernick wrote:The fermentation of your pot of quinoa sort of disqualifies it for sprouting...

Maybe. I know someone who says quinoa doesn't need presprouting before drowning. I've tried sprouting it and it is extremely quick, so maybe it can sprout under water before it ferments? No idea, lol. I suppose I could do a side by side, but I'd need a lens to see the tiny things.

Fermented porridge can be delicious, but personally I don't like it too fermented.

What you made, the liquid part is called rejuvelac. I know, bit of a hokey name . Definitely drinkable!

Deb, I really like Jay Astafa's cashew based mozzarella, https://m.youtube.com/watch?v=MZcXxHunrrA&feature=youtu.be. Non cultured cheese just doesn't give me a flavour I find cheesy. I found this is great as a fresh, soft cheese in salad but a bit 'wet' on pizza. For cooking I make it with more cashews and I've been replacing coconut oil in these sorts of cheese with a mixture of deodorised cocoa butter and deodorised coconut oil 4:1. The combination of those fats gives a mouthfeel more like butterfat and it doesn't ooze out sitting on the table in hot weather. You're never going to get that big stretch without casein, but this cheese is nicely melty and oozy.

This is one I've been making for a few years. Milk kefir not only makes the bread taste nice, it makes for a softer, lighter loaf. It also seems to preserve the bread which remains fresh for longer.

Wholemeal Kefir Bread

Sponge:
2 c kefir (480 g)
3/4 tsp dry yeast
300 g stoneground wholemeal flour

The Next Day:
300 g stoneground wholemeal flour
2 tsp salt
2 tsp sugar
4 tsp extra virgin olive oil

DIRECTIONS

Make sponge the night before.

Next morning put sponge into bowl of mixer fitted with a dough hook. Add rest of ingredients and mix. Add more flour if needed. Dough should be reasonably soft to make a light loaf. Dough should not be sticky when finished kneading. Knead for about 10 minutes.

Put dough into oiled bowl and cover to rise. Let rise three times before shaping dough to large, well buttered loaf pan. Cover the rising loaf in the pan with a damp tea towel.

When well risen, slash loaf. Bake at 190 C for 20 minutes, turn loaf and continue for another 20 minutes or till tests done.

Remove from the pan and cool on rack, covered with the (almost dry by this time) tea towel.