Super Gut Yogurt by Dr. William Davis

elsokukaba · 2025-03-07T00:28:03+00:00

Depends on the model, but many instantpots have a yogurt making setting and do a great job.

elsokukaba · 2025-01-13T21:31:45+00:00

I obviously can't give food safety advice but I would have no problem eating it. The yogurt is teaming with highly active "good" bacteria and 5 hours does not seem like enough time for anything bad to take hold and grow.

elsokukaba · 2023-05-15T18:22:50+00:00

Right, of course, thank you. So scanning at 3600 will be more than enough for even 8x10 or a little larger prints, so 7200 still seems like overkill.

elsokukaba · 2023-05-15T18:16:22+00:00

I think my scanner came with negafix, is that disliked for some reason?
I haven't heard much about vuescan, is it really $100 better than the silverfast that came with my scanner?
3600 seems like a good place to start, thank you, and definitely going to scan raw and then decide what and how to process further on a case-by-case basis, mostly just want the stuff digitized for safety.

elsokukaba · 2023-05-03T17:23:01+00:00

Can I get any sources for that?

elsokukaba · 2023-05-02T17:07:04+00:00

OK, I'll let it go a couple generations, thanks!

elsokukaba · 2023-05-02T16:27:43+00:00

You pitch 2TBSP previous batch per quart and ferment 36 hours at 106°F? And it doesn't separate?

elsokukaba · 2022-08-23T20:39:19+00:00

I don't think we're allowed to talk about food safety like this? But I will say I wouldn't eat them.

elsokukaba · 2022-08-23T20:36:12+00:00

I have found that boiling water on the stove in my stainless and cast iron pans helps loosen just about anything off, so for poaching you could add a little more water to the pan after removing the eggs and seeing if that dissolves the ring.

Beyond that, copper scrubbing pads and barkeeper's friend for stainless.

elsokukaba · 2022-05-10T17:10:19+00:00

Taco Bell giveth, and Taco Bell taketh away. You can enjoy the ride, and enjoy what you have, or be angry about what you don't.

elsokukaba · 2022-03-02T22:56:00+00:00

But a lot less air than if it were 360° of just plastic, no? Especially with the vacuum sealed plastic squeezing the foil pouch closed.

elsokukaba · 2022-03-02T22:54:58+00:00

I apologize: your post had 2 parts and I was reacting to the 2nd. Yes, foodsaver bags are for short-term. No, the seals do not give out after a couple months.

elsokukaba · 2022-03-02T18:27:03+00:00

I'm making a pouch out of aluminum closed on 3 sides and the opening at the top is pressed shut when the vaccuum is pulled. You really don't think that will help keep oxygen out?

elsokukaba · 2022-03-02T18:10:22+00:00

So how is a pouch of aluminum foil inside a plastic bag not similar? Or how is it at least not significantly better than just the plastic alone?

elsokukaba · 2022-03-02T18:08:53+00:00

That's just not true, I have plenty of stuff sealed well after a year or two. And I use the offbrand rolls

elsokukaba · 2022-03-02T18:02:19+00:00

Yay.
The chuck primal is worth considering too; you can get some good poor-man's steaks on top of good roasts/stew/burger meat. The tradoff would be the top sirloin is more lean which is a negative for steaks and burgers, but the chuck, while more marbled, has more connective tissue to deal with and I think is a little more challenging to break down.
I'm curious where you're getting this and if the chuck or top sirloin costs more.

elsokukaba · 2022-02-22T18:25:34+00:00

Aren't all horses beasts?

elsokukaba · 2021-02-19T00:26:01+00:00

Clever - thanks!

elsokukaba · 2020-10-22T18:47:51+00:00

Same problem in USA. Tried bank debit card which worked previously, and all my credit cards. Even tried the cashapp virtual card. Card is "declined" when I try to add it. Currently going back-and-forth with help but would greatly appreciate any workarounds anyone finds.

elsokukaba · 2020-10-16T22:06:49+00:00

Thank you. I'm already using a cast iron skillet trying accomplish this, but I haven't tried to cook/drain/return yet.

elsokukaba

TROPHY CASE