On Wed, Oct 08, 2008 at 08:13:31PM +0200, Dave Long wrote:
> ... and in switzerland, people who care about fresh milk buy it
> directly from the farmer, before it goes to the dairy, and the
> supermarkets are full of UHT boxes for those who don't care.
The local dairy farmers went on a strike
in the netherlands, like india, fresh milk is popular. supermarkets
are full of it.
... and in switzerland, people who care about fresh milk buy it
directly from the farmer, before it goes to the dairy, and the
supermarkets are full of UHT boxes for those who don't care.
-Dave
On Tue, 2008-10-07 at 08:54 +0530, ss wrote:
> NIKHIL SWAMINATHAN
> If you’ve ever shopped for milk, you’ve no doubt noticed what our questioner
> has: While regular milk expires within about a week or sooner, organic milk
> lasts much longer—as long as a month.
what a silly article. you get bot
On Tue, Oct 7, 2008 at 10:57 AM, Alok G. Singh <[EMAIL PROTECTED]> wrote:
> Is there a difference between sterilised and pasteurised ?
IIRC, sterilization is one step up from pasteurised. Sterilization is
used to kill *all* pathogens while pasteurisation is used to reduce
the viable pathogen coun
On 7 Oct 2008, [EMAIL PROTECTED] wrote:
> most yoghurt sold in western supermarkets is sterilised. obviously, it
> became yoghurt because there was a live culture, and was _then_
> sterilised.
Is there a difference between sterilised and pasteurised ?
--
Alok
Yawd [noun, Bostonese]: the cam
On Tuesday 07 Oct 2008 7:51:52 am Thaths wrote:
> Quoting relevant bits from the book 'On Food and Cooking: The Science
> and Lore of the Kitchen' [1] that I am currently reading (highly
> recommended book):
Inteerstingly a recent issue of Scientific American deals with the same
subject but has a
On Mon, Oct 6, 2008 at 7:47 AM, ss <[EMAIL PROTECTED]> wrote:
> UHT yogurt is sterilized. "Natural" yogurt should have culture in it.
Quoting relevant bits from the book 'On Food and Cooking: The Science
and Lore of the Kitchen' [1] that I am currently reading (highly
recommended book):
"Pasteuri
On Tue, Oct 7, 2008 at 1:47 AM, ss <[EMAIL PROTECTED]> wrote:
> But "Greek yogurt" available in the UK as some seriously thick stuff is
> fantastic to eat.
It's also available in Greece. :) I'm particularly fond of "Total"
from "Phage." I discovered at least one of the reasons it's so thick -
it'
On Mon, 2008-10-06 at 23:17 +0530, Alok G. Singh wrote:
> Either. I had some half-baked theories about stabilisation of the
> cultures to account for the 3 cycles before the curd tasted good when a
> biologist friend of mine shot all of them down. I buy the probiotic
> (whatever that means) one pur
On Mon, Oct 6, 2008 at 10:49 PM, Alok G. Singh <[EMAIL PROTECTED]> wrote:
>> I've been wondering about this too. It is possible to start a culture
>> with store-bought, packaged yogurt but it takes about 3 cycles before
>
> The Nestle Probiotic one or the regular one?
Either. I had some half-bake
On Mon, Oct 6, 2008 at 10:49 PM, Alok G. Singh <[EMAIL PROTECTED]> wrote:
> I've been wondering about this too. It is possible to start a culture
> with store-bought, packaged yogurt but it takes about 3 cycles before
The Nestle Probiotic one or the regular one?
> 'sterilised' before packaging a
On Mon, Oct 6, 2008 at 10:49 PM, Alok G. Singh <[EMAIL PROTECTED]> wrote:
[...]
>
> I've been wondering about this too. It is possible to start a culture
> with store-bought, packaged yogurt but it takes about 3 cycles before
> it is edible (imho).
I suspect this is true for national brands like
On Mon, Oct 6, 2008 at 8:17 PM, ss <[EMAIL PROTECTED]> wrote:
>> UHT yogurt is sterilized. "Natural" yogurt should have culture in it.
On 6 Oct 2008, [EMAIL PROTECTED] wrote:
> I've been wondering about this. Is the milk UHT sterilised or the
> yoghurt?
I've been wondering about this too. It i
On Mon, Oct 6, 2008 at 8:17 PM, ss <[EMAIL PROTECTED]> wrote:
> UHT yogurt is sterilized. "Natural" yogurt should have culture in it.
I've been wondering about this. Is the milk UHT sterilised or the
yoghurt? In India, the package seems to state that pasteurised milk is
an ingredient.
--
Pleas
On Monday 06 Oct 2008 12:59:45 pm . wrote:
> Its very difficult to do this in colder climes where the store bought
> curds was so stringy (lift it with a spoon and you would see a tail
> that refuses to break...eeeww) and trying to jamav (culture) an indian
> style curd was an insurmountable challe
On Mon, Oct 6, 2008 at 8:16 AM, ss <[EMAIL PROTECTED]> wrote:
> Yogurt is Lactobacillus bulgaricus and L.stearothermophilus IIRC (willing to
> be corrected - haven't looked at Google uncle about this) - i.e they are pure
> bacteria that need to be inocluated into milk and incubated.
Its very diffi
On Monday 06 Oct 2008 7:27:47 am Deepa Mohan wrote:
> How does that explain the setting of yogurt with culture, which is done
> with a spoon and never by hand? I *do* have the problem; my neighbour sets
> her yogurt in the morning, I find it difficult to get it to set even
> overnight. I have tried
Deepa Mohan [06/10/08 07:27 +0530]:
How does that explain the setting of yogurt with culture, which is done with
a spoon and never by hand? I *do* have the problem; my neighbour sets her
yogurt in the morning, I find it difficult to get it to set even overnight.
I have tried using her yogurt cult
On Mon, Oct 6, 2008 at 5:35 AM, ss <[EMAIL PROTECTED]> wrote:
> On Sunday 05 Oct 2008 9:15:14 pm . wrote:
> > something
> > to do with that individuals body heat
>
> Could be body bugs - from skin and under fingernails.
>
> Yummm..
>
How does that explain the setting of yogurt with culture, which
On Mon, Oct 06, 2008 at 05:35:38AM +0530, ss wrote:
> Could be body bugs - from skin and under fingernails.
yeah. "body heat" is just code for "bacteria that like your particular
combination of heat and humidity and hygiene and environment" :-)
On Sunday 05 Oct 2008 9:15:14 pm . wrote:
> something
> to do with that individuals body heat
Could be body bugs - from skin and under fingernails.
Yummm..
shiv
On Mon, Oct 6, 2008 at 6:19 AM, Deepa Mohan <[EMAIL PROTECTED]> wrote:
> I just buy the idli batter when I need it now. 25 rupees' worth (that's
> about 50 cents?) keeps me in idlis/dosas/uthapams for several days...
Provided as a public service for people who might not have known about
the featu
On Sun, Oct 5, 2008 at 9:15 PM, . <[EMAIL PROTECTED]> wrote:
>
> this may be an old wives tale, but apparently the hand that mixes the
> batter helps fermentation ...not all hands though :) its got something
> to do with that individuals body heat (??) bleh... a mystery to me
> thus far.
>
To me
On Sun, Oct 5, 2008 at 9:15 PM, . <[EMAIL PROTECTED]> wrote:
> [...]
>
> this may be an old wives tale, but apparently the hand that mixes the
> batter helps fermentation ...not all hands though :) its got something
> to do with that individuals body heat (??) bleh... a mystery to me
> thus far.
On Sun, Oct 5, 2008 at 6:15 PM, Deepa Mohan <[EMAIL PROTECTED]> wrote:
>
> b.When I was having trouble fermenting my idli batter (fermentation, whether
> in wine,yogurt, or idlis, is a Good Thing) someone gave me dry yeaast
> powder, with the claim that the fermenting yeast added a lot of the
> B-c
Vinayak Hegde [05/10/08 20:27 +0530]:
On Sun, Oct 5, 2008 at 6:15 PM, Deepa Mohan <[EMAIL PROTECTED]> wrote:
someone gave me dry yeaast
powder, with the claim that the fermenting yeast added a lot of the
B-complex vitamins to the batter. Would this be true?
Vitamins makes batter better ? what
On Sun, Oct 5, 2008 at 6:15 PM, Deepa Mohan <[EMAIL PROTECTED]> wrote:
> someone gave me dry yeaast
> powder, with the claim that the fermenting yeast added a lot of the
> B-complex vitamins to the batter. Would this be true?
Vitamins makes batter better ? what blather !
-- Vinayak
On Sun, Oct 5, 2008 at 3:12 PM, Gautam John <[EMAIL PROTECTED]> wrote:
> On Sun, Oct 5, 2008 at 2:16 PM, . <[EMAIL PROTECTED]> wrote:
>
>> Talking of the stone-age stone grinders... we used to have a theory on
>
> IMHO, I find that hand-stone-ground masalas impart far better body to
> curries. Perh
On Sun, Oct 5, 2008 at 6:15 PM, Deepa Mohan <[EMAIL PROTECTED]> wrote:
> B-complex vitamins to the batter. Would this be true?
True.
--
Please read our new blog at: http://blog.prathambooks.org
On Sun, Oct 5, 2008 at 3:12 PM, Gautam John <[EMAIL PROTECTED]> wrote:
> On Sun, Oct 5, 2008 at 2:16 PM, . <[EMAIL PROTECTED]> wrote:
>
> > Talking of the stone-age stone grinders... we used to have a theory on
>
> IMHO, I find that hand-stone-ground masalas impart far better body to
> curries. Pe
On Sun, Oct 5, 2008 at 2:16 PM, . <[EMAIL PROTECTED]> wrote:
> Talking of the stone-age stone grinders... we used to have a theory on
IMHO, I find that hand-stone-ground masalas impart far better body to
curries. Perhaps it has to do with the fact that the fibre isn't
completely mangled as in a f
On Sat, Oct 4, 2008 at 11:03 PM, Vinayak Hegde <[EMAIL PROTECTED]> wrote:
>
> I am not so sure of idlis but spice-powder combinations of traditional
> curries made with a grinder have a better flavour than that made in a
> mixer.
sunday morning chores which involve grinding the powder in an electr
On Sun, Oct 5, 2008 at 9:59 AM, Perry E. Metzger <[EMAIL PROTECTED]> wrote:
> The claim is pure crap.
/me goes back to microwaving his broccoli...
--
Please read our new blog at: http://blog.prathambooks.org
"Gautam John" <[EMAIL PROTECTED]> writes:
> On Fri, Oct 3, 2008 at 11:41 PM, Vardhini Shankar <[EMAIL PROTECTED]> wrote:
>
>>> Nooo. Microwaving, ummm, destroys the nutrients in the food.
>>
>> A claim to the contrary:
>> http://www.nytimes.com/2006/10/17/health/17real.html
>
> http://www.whfoods.
On Saturday 04 Oct 2008 11:03:53 pm Vinayak Hegde wrote:
> I am not so sure of idlis but spice-powder combinations of traditional
> curries made with a grinder have a better flavour than that made in a
> mixer.
This is not true when it is done by someone who knows what he or she is doing.
shiv
On Sat, Oct 4, 2008 at 4:32 AM, Charles Haynes <[EMAIL PROTECTED]> wrote:
> On Sat, Oct 4, 2008 at 6:56 AM, Vardhini Shankar <[EMAIL PROTECTED]> wrote:
>
>> Whichever way it goes, the fact remains that idlis made in any way other
>> than traditional style aren't quite the same.
>
> Definitely. You
Am Samstag 04 Oktober 2008 schrieb Srini Ramakrishnan:
> On Fri, Oct 3, 2008 at 8:31 PM, Martin Senftleben
> <[EMAIL PROTECTED]> wrote:
> [...]
>
> > Are there other means, e.g. in Europe (UK), to get such a set?
> > Who has an idea?
>
> It's available from the UK at £39.99
> http://www.currys.co.u
On Fri, Oct 3, 2008 at 8:31 PM, Martin Senftleben
<[EMAIL PROTECTED]> wrote:
[...]
> Are there other means, e.g. in Europe (UK), to get such a set? Who has
> an idea?
It's available from the UK at £39.99
http://www.currys.co.uk/product.php?sku=370180&source_id=aw&camp_id=Shopping.com
And, this is
On 04-Oct-08, at 4:32 AM, "Charles Haynes" <[EMAIL PROTECTED]> wrote:
On Sat, Oct 4, 2008 at 6:56 AM, Vardhini Shankar <[EMAIL PROTECTED]>
wrote:
Whichever way it goes, the fact remains that idlis made in any way
other than traditional style aren't quite the same.
Definitely. You really h
You can use a normal steamer, like a vegetable steamer, put the idli batter
in any mould that fits into this steamer and steam for 15 mins !
Make sure you put enough water into the steamer, You will get idlis in a
different shape but will taste the same :-)
I once used a round cake tin this way an
On Friday 03 Oct 2008 8:31:30 pm Martin Senftleben wrote:
> Hi folks,
>
> sorry to bother you with this. We wanted to make Idli here in Germany,
> but didn't take a cooker with us when we left India. Stupid. So I
> tried now to get one from a shop in the US, but they charge about six
> times the pr
On Sat, Oct 4, 2008 at 6:56 AM, Vardhini Shankar <[EMAIL PROTECTED]> wrote:
> Whichever way it goes, the fact remains that idlis made in any way other than
> traditional style aren't quite the same.
Definitely. You really have to hand grind it or you might as well not bother.
-- Charles (who ha
ilk] how to get an idli cooker
On Fri, Oct 3, 2008 at 11:41 PM, Vardhini Shankar <[EMAIL PROTECTED]> wrote:
>> Nooo. Microwaving, ummm, destroys the nutrients in the food.
>
> A claim to the contrary:
> http://www.nytimes.com/2006/10/17/health/17real.html
http://www.whfoods
On Sat, Oct 4, 2008 at 1:14 AM, Thaths <[EMAIL PROTECTED]> wrote:
> These are idlis we are talking about, people! Idli dough is mostly
> carbohydrates and a little bit of protein. These are not the nutrients
> you are looking for (*wave Obi Wan Jedi wave*).
No probitotic goodness from the ferment
On Fri, Oct 3, 2008 at 12:32 PM, Madhu Kurup <[EMAIL PROTECTED]> wrote:
> If anyone puts either spinach or broccoli into my idli, they will have a
> revolt on their hands.
Heh!
> I think the argument is moot and Thaths was trying hard to find any reason
> to shoot the microwave option...
The arg
Hmm:
Gautam John wrote:
"A study published in the Journal of the Science of Food and
Agriculture investigated the effects of various methods of cooking
broccoli. Of all the methods of preparation, steaming caused the least
loss of nutrients.
If anyone puts either spinach or broccoli into my
On Fri, Oct 3, 2008 at 11:41 PM, Vardhini Shankar <[EMAIL PROTECTED]> wrote:
>> Nooo. Microwaving, ummm, destroys the nutrients in the food.
>
> A claim to the contrary:
> http://www.nytimes.com/2006/10/17/health/17real.html
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=9
"A study publ
- Original Message
From: Thaths <[EMAIL PROTECTED]>
To: silklist@lists.hserus.net
Sent: Friday, October 3, 2008 10:28:33 AM
Subject: Re: [silk] how to get an idli cooker
> Nooo. Microwaving, ummm, destroys the nutrients in the food.
A claim to the contrary:
http://www.ny
On Fri, Oct 3, 2008 at 8:31 PM, Martin Senftleben
<[EMAIL PROTECTED]> wrote:
> Hi folks,
>
> sorry to bother you with this. We wanted to make Idli here in Germany,
> but didn't take a cooker with us when we left India. Stupid. So I
> tried now to get one from a shop in the US, but they charge about
On Fri, Oct 3, 2008 at 10:14 AM, Srini Ramakrishnan <[EMAIL PROTECTED]> wrote:
> I cook my idlis in the microwave every time, even though I have the more
> traditional apparatus. I have a microwave safe set of idli dies, though egg
> poachers should do in a pinch. They turn out every bit as good as
On 03-Oct-08, at 8:35 PM, Venkat Mangudi <[EMAIL PROTECTED]> wrote:
Some of my friends used to make reasonably good idlis in
microwaveable egg poachers... Not as good as the idli cooker, but
not bad.
I cook my idlis in the microwave every time, even though I have the
more traditional appar
On Fri, Oct 3, 2008 at 8:01 AM, Martin Senftleben
<[EMAIL PROTECTED]> wrote:
> sorry to bother you with this. We wanted to make Idli here in Germany,
> but didn't take a cooker with us when we left India. Stupid. So I
> tried now to get one from a shop in the US, but they charge about six
> times t
Martin Senftleben wrote:
sorry to bother you with this. We wanted to make Idli here in Germany,
but didn't take a cooker with us when we left India. Stupid. So I
tried now to get one from a shop in the US, but they charge about six
times the price of the cooker for postage (180 US$). I think th
Hi folks,
sorry to bother you with this. We wanted to make Idli here in Germany,
but didn't take a cooker with us when we left India. Stupid. So I
tried now to get one from a shop in the US, but they charge about six
times the price of the cooker for postage (180 US$). I think that's
not worth
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