Text 28541, 89 rader
Skriven 2012-08-21 15:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: trace elements 149
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 DD> Yet, when I cook in chilli cook-off competitions I score better when I
 DD> use bell pepper than when I don't.

That's as may be - maybe people want a hint of that green:
why not just use jalapeno, whose green seems to me to taste
slightly better than green bell green.

 DD> Bell pepper usually goes into my beef stews - right along with the
 DD> carrots, 'taters, celery and (sometimes) the little turnip.

For me, just an accent, and maybe 10% of the time (which
means I probably haven't used it this decade).
 
 ML> Just substitute beef base/granules/cubes for salt
 ML> on a 1:1 basis. A small stock cube (I am told) is
 ML> about 2/3 ts; a large one 1 ts.
 DD> Naaaaaaah, I've gone to using the GFS low salt - no added MSG beef
 DD> base. Good beefy flavour and it doesn't kick the salt levels over the
 DD> moon. 

But if your formula requres salt, why not do the substitution?
Granted, if you use a ramen packet, you will be introducing
glutamate as well, but I'm not so hard line on that than I
once was.

 -=> Dave Drum said to Ruth Haffly <=-
 DD> Just want to point out that *ALL* salt is sea salt. Unless the salt is
 DD> impure (pink salt, gray salt, your Hawaiian Ono, etc.) then "sea salt"
 DD> is just a marketroid ploy.

That's not so instructive, and the term sea salt is generally
understood to mean unrefined evaporate including trace elements
such as calcium and magnesium, organics such as algae and
rotten fish turds, and possibly more moisture than regular salt
is allowed to have. Also bigger crystals. If someone took
refined table salt and called it sea salt, yeah, that would be
a marketroid perversion, but normal sea salt as comes in the
sea salt package actually has some other stuff in it besides NaCl.

You know what's a marketroid ploy? Schwarze Salz - ordinary mined
salt mixed with ground-up charcoal. Pretty fashionable in some
advanced circles. That was my VIP gift from Lufthansa one year.
Tastes like salt.

Chewy Cacao Gingerbread Cookies
cat: raw, dessert
yield: 1 batch

2 c golden flax seeds (ground fine)
1 c almonds (ground fine)
1 c soaked figs or raisins (blended smooth)
1/4 c healing honey
1 c pure water or more if needed
1 apple (chopped)
4 oz raw cacao bean pieces (ground fine)
2 Tb mesquite pod meal
1 1/4 ts ground ginger
1 ts ground cinnamon
1/4 ts ground cloves
1/4 ts ground nutmeg
1 Tb freshly grated ginger
2 pn fine sea salt

Process in a food processor until smooth. Add more flax
seeds to thicken up the dough. Taste the dough and adjust
any seasonings if needed. Knead the dough until nice and
pliable. Cut it in half and wrap each half in parchment
paper. Refrigerate for 1-2 hr or until well chilled. Once
chilled, using a rolling pin, roll each dough into a flat
rectangle or square. You can make it as thick as you want.
The thicker the dough, the longer it will dry out and the
chewier it will be. For a crispy cookie roll the dough out
as thin as possible.

You can cut the cookies into rounds, squares or even use a
gingerbread cookie cutter. Place your cookies on dehydrator
trays that are lined with teflex sheets and dehydrate at
145F for 1-2 hr and then bring down to 110F for 10-12 hr or
until the desired consistency. (It is recommended to
dehydrate at 145F in the Excalibur dehydrators only, the
temp of the food never reaches 145, so don't worry about
the enzymes, etc...)

by Alex Malinsky


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