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  1. #21
    Das HandleMeister apicius9's Avatar
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    Quote Originally Posted by brainsausage View Post
    Went into work that morning, ate about a quarter cup of our house fermented sauerkraut, and literally FIFTEEN minutes later I felt fine. Fermented foods are amazing. Ok- rant officially over
    A German nutritionist friend of mine always said that sauerkraut was so healthy, it should be sold in pharmacies

    Stefan

  2. #22
    Senior Member brainsausage's Avatar
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    Quote Originally Posted by apicius9 View Post
    A German nutritionist friend of mine always said that sauerkraut was so healthy, it should be sold in pharmacies

    Stefan
    It's true! I swear!!! Helluva a lot better than those over the counter so called remedies. Ah crap, now I'm starting to sound hippie-esque... Just to clarify- I own guns, and use dead animals to make my living! Thread totally derailed...
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  3. #23
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    that and kimchi =D

    probiotics they are.

  4. #24

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    Quote Originally Posted by brainsausage View Post
    My guess would be, a fairly hot arid clime, where the local agriculturists left a crop in the ground for too long. Garlic doesn't grow that far below the top soil, and if it was a particularly hot month? And you saw some local fauna chowing on it? Just my guess.
    Oh. I was under the impression that it was manufactured not naturally occurring.

    -AJ

  5. #25
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    Quote Originally Posted by brainsausage View Post
    I did! And thank you for remembering btw. Finished the test in 10 minutes(we were allotted 45), and passed with a 94( I probably could've done better but I was hungry, and there wasn't any beer nearby ). I've kind of made it my mission nowadays to spread the fermented/cured foods as being more than safe to eat. It's tried and true. A lot of this stuff has been around for too long to mention, and its even safer to practice now, as we understand(to some degree) how and why it works. And it's frickin delicious! I can't wait till I get computron type device in the spring, as I have waaaaay too many pics of cured meats, and lacto fermented veg/fruit to share with you guys! Last thing I'll say in this stupid long post- I recently had a terrible meal at a local restaurant. Woke up the next day with a very unhappy/sour stomach. Not quite 'food poisoning' in terms of the emergency room, but uncomfortable nonetheless. Went into work that morning, ate about a quarter cup of our house fermented sauerkraut, and literally FIFTEEN minutes later I felt fine. Fermented foods are amazing. Ok- rant officially over
    Interesting stuff. I've been wanting to go to one of Sandor Katz's (aka Sanderkraut's) fermentation clinics. He was also on Fresh Air fairly recently which was a good listen.

    Btw, sort of off-topic but on food-borne illness still. About a decade ago after a few Disney cruises got massive outbreaks of food poisoning they determined which foods were the cause BUT they also found out that those who ate the contaminated food AND drank white wine during the meal were not affected. Apparently, some organization then mocked up a pig stomach and tested how wine inhibits pathogens in the stomach. White wine was the most effective because of the high acidity. Red wine was less effective, but still helped. They didn't test other alcohols, but said that there were probably benefits to other alcohols too. Wine, another good fermented product

    k.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  6. #26
    Senior Member spinblue's Avatar
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    Quote Originally Posted by knyfeknerd View Post
    An oxygen free environment is key for botulism,so airtight sealing of a bag worries me.
    But isn't this exactly how (duck) confit is achieved? The fat is poured over the legs and the air tight seal prevents bacteria from occurring.

  7. #27
    Senior Member spinblue's Avatar
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    Quote Originally Posted by ajhuff View Post
    How the hell did somebody stumble upon this delectable? -AJ
    I don't remember exactly where/how I found out about it. But I'm always looking for new things to try.

  8. #28
    Senior Member AFKitchenknivesguy's Avatar
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    Quote Originally Posted by brainsausage View Post
    It's true! I swear!!! Helluva a lot better than those over the counter so called remedies. Ah crap, now I'm starting to sound hippie-esque... Just to clarify- I own guns, and use dead animals to make my living! Thread totally derailed...
    Nothing wrong with being well rounded. Actually it's preferable.

    ETA: dang, I just used my 556 post count for this! (AR15 round caliber for those uninitiated)
    Jason

  9. #29
    Senior Member brainsausage's Avatar
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    Quote Originally Posted by mr drinky View Post
    Interesting stuff. I've been wanting to go to one of Sandor Katz's (aka Sanderkraut's) fermentation clinics. He was also on Fresh Air fairly recently which was a good listen.

    Btw, sort of off-topic but on food-borne illness still. About a decade ago after a few Disney cruises got massive outbreaks of food poisoning they determined which foods were the cause BUT they also found out that those who ate the contaminated food AND drank white wine during the meal were not affected. Apparently, some organization then mocked up a pig stomach and tested how wine inhibits pathogens in the stomach. White wine was the most effective because of the high acidity. Red wine was less effective, but still helped. They didn't test other alcohols, but said that there were probably benefits to other alcohols too. Wine, another good fermented product

    k.
    One of my co-workers just picked up his newest book, pretty fun reading(I've always enjoyed your sig line btw).

    There's some interesting reading in the modernist cuisine regarding wine and pathogens. Apparently it's especially effective when combined with thymol. I have a fermented sausage book that has a chart in it written by the Chinese version of the FDA, showcasing a sampling of herbs and spices and their effectiveness against a wide variety of pathogens. Very interesting stuff.
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  10. #30
    Senior Member brainsausage's Avatar
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    Quote Originally Posted by AFKitchenknivesguy View Post
    Nothing wrong with being well rounded. Actually it's preferable.

    ETA: dang, I just used my 556 post count for this! (AR15 round caliber for those uninitiated)
    Awesome
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

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