Updated 03-Aug-2025 > People have been eating bananas for a long time. The first written references to them come from 500BCE, but were most likely consumed long before then. > > Today, 100 billion bananas are consumed globally each year. There are more than one thousand varieties of bananas. -- Source In North America and ... Read more
Updated 03-Aug-2025 Block Kitchen Knife Steel Strop Knife steels are crap, have to hold proper angle, also leather strop The why of it all Therefore the angle kit is likely the best approach
Updated 07-Mar-2026 Cecil from The Straight Dope has an article from 2005: Does Microwaving Kill Nutrients in Food and is Microwaving Safe. The result of the article is actually that we don't really know for sure but research is being done. With that in mind, we proceed. What is a Safe Microwave Oven? Safety is ... Read more
Updated 03-Aug-2025 While specific dairy farms and their cooperatives will be included in this article eventually (it is a work in progress). For now, we will focus on analysis of a whitepaper from the UN Food and Agriculture: The Economics of Milk Production in Chiang Mai, Thailand, with particular Emphasis on Small-scale Producers Basic Findings ... Read more
Updated 03-Aug-2025 For some reason I have become more and more interested in consuming less-processed foods and beverages. Perhaps it is five years of living in Northern Thailand where very fresh and local food is actually less expensive and widely available. In addition, there are some kinds of foods which have a lot of interesting ... Read more
Updated 03-Aug-2025 First, what kind of cheese, then ingredients, then process, otherwise fairly low tech! Try to keep the energy consumption to a minimum, as well as direct costs. The best approach is making it sustainable (and local) for future.
Updated 03-Aug-2025 Both Hollandaise and Mayonnaise are oil-in-water emulsions based on a raw egg yolk (or whole raw egg). Making both of them requires raw egg yolk / whole egg, and the addition of mustard, and then the slow adding (or mixing-in) of oil or butter. Mayonnaise is cold and Hollandaise is hot. Mayonnaise is ... Read more
Updated 03-Aug-2025 The best approach I have seen is to basically use a blender with whipping cream, add honey (or sugar, not condensed milk), and then add additional items to this base, such as: Vanilla extract and vanilla bean caviar (add the spent pod to your sugar jar) Cacao and chocolate chips Strawberry compote (extra ... Read more
Updated 03-Aug-2025 Basic Bread Flatbread Buscuits Scones Cornbread Banana bread English Muffins
Updated 03-Aug-2025 Parasites Freezing Fish, Killing Parasites Almost Every Kind of Wild Fish is Infected with Worms > "I don't eat raw fish because of what I've seen," admitted the fish purveyor, who sells to many of the city's top restaurants. "I don't eat sushi anymore." > > ... > > "I urge people not ... Read more
Updated 03-Aug-2025 Many various Mozarella recipes The Kitchn - Mozarella recipe - try this one first Serious Eats - Mozarella recipe 30 Minute Mozarella recipe - Cheesemaking.com Cultured (traditional) Mozarella recipe - Cheesemaking.com Need Rennet for Mozarella Curd - Yes and No 30 Minute Mozarella recipe - Cultures for Health Traditional Mozarella recipe - Cultures ... Read more
Updated 03-Aug-2025 Many Mommy and Cooking blogs give a recipe for Cream Cheese which does not include any culture or rennet. That is simply misinformed. Especially for those who claim a cooking pedigree. Honestly, the lies are thick out there. In any case, there is a simple dichotomy when making soft cheeses, in terms of ... Read more
Updated 03-Aug-2025 Living in Thailand, these concepts simply are the way that things are done. Having lived in Canada, I saw how it is possible for it to take place in North America. Having lived in Hawaii, I saw what it was like to have almost none of the food raised or sold within 100 ... Read more