Comments for Comestibles

Comment on Milk: A Blind Tasting by Sherri

Sherri — Sun, 24 Apr 2011 19:21:57 +0000

yes, we can buy it 4Litres (1 gallon) at a time is 3 separate smaller bags and we have milk pitchers we put the bags in.

Comment on The Mysterious Newport Steak by Kathryn McGowan

Kathryn McGowan — Thu, 07 Apr 2011 21:19:10 +0000

Maybe when you come back and visit? I don’t know if they do any mail order but I supposed you could call and ask.

Comment on The Mysterious Newport Steak by Kathryn McGowan

Kathryn McGowan — Thu, 07 Apr 2011 21:18:35 +0000

Thanks Deana. They are really terrific, I look forward to trying some of their other cuts.

Comment on The Mysterious Newport Steak by deana@lostpastremembered

deana@lostpastremembered — Thu, 07 Apr 2011 21:05:15 +0000

Kathryn, I worked with a director a few years ago who I had to bribe to give up the name of this butcher… he said they were the best on the planet. If I’d just been a little more patient, I could have read about them here. Gorgeous steak… lovely post!

Comment on The Mysterious Newport Steak by My Grandparents' Kitchen

My Grandparents' Kitchen — Thu, 07 Apr 2011 19:07:40 +0000

I seem to always find out about great finds after I leave a city. Wish I could shop there.

Comment on Coffee Preparation Through the Ages, Part I by Kathryn McGowan

Kathryn McGowan — Tue, 01 Feb 2011 18:17:40 +0000

Hmm, that’s an interesting question. Can you use spent tea leaves for the same purpose? If so, then I wouldn’t be surprised if they were used (at least in Europe) first, since Europeans have been drinking tea longer than they have coffee. Also, when coffee first came to Europe, it was not something you made at home, you went to a coffee house. I’m guessing that once coffee began to be made at home it was much easier to toss the old grounds on your plants.

Comment on Raclette, No Fancy Equipment Needed by Polly-Vous Francais

Polly-Vous Francais — Tue, 01 Feb 2011 05:41:08 +0000

Thanks for a great article. Raclette machines – bah!Besides cluttering up the kitchen cabinets and costing too much, they can’t do a thing if the power goes out in a winter storm.
Ah, but a hunk of cheese and a crackling fire,and some chilled white wine: that’s a way to survive a blizzard!

Comment on Coffee Preparation Through the Ages, Part I by shanegenziuk

shanegenziuk — Fri, 28 Jan 2011 04:40:37 +0000

Kathryn, thank you for a fantastic article. I was wondering if you had come across any information about the history of coffee grounds being used for compost and fertilizer?

The earliest I have been able to find on Google Books is from the 19th century, but there must be older references.

Anything you have would be greatly appreciated.

Comment on Inviting Friendly Bacteria to Pay a Visit: Making Yogurt at Home by Kathryn McGowan

Kathryn McGowan — Thu, 20 Jan 2011 15:17:23 +0000

Hi Mikelle,

I assume you mean 70 celsius? Yeah, that’s a little too warm for fermentation. I’ve had a few yogurt mishaps too, and usually I just chuck it out and start over. I know it’s wasteful but I’m not a biologist and so wouldn’t want to take chances that “bad” bacteria had colonized at the higher temperatures.

You could try re-scalding the milk I suppose, that would kill anything worrisome. However, it might impart a more “cooked” taste to your yogurt.

Good luck.

Comment on Inviting Friendly Bacteria to Pay a Visit: Making Yogurt at Home by Mikelle

Mikelle — Tue, 18 Jan 2011 17:36:55 +0000

Hi – just wondered – if the yogurt warms up too much in the fermentation process can you just cool it again and add more starter, or does it need to be reheated to 80 again to kill of bad bacteria? I have 2 litres in the freezer right now, not sure if it should be eaten or not???? It went up to about 70 so I cooled it down and added more yogurt, but now I’m worried that it might be contaminated. Am I just paranoid?