Floof post: Salt and Pepper
8 years ago
last modified: 8 years ago
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Vinegar and Salt for Refrigerator Pickled Peppers
Comments (21)This is just a little bit of info I found. Being diabetic I really am careful with my food. Elizabeth Andress did not give any information about the refrigerator pickles at the conference. One of the things I wanted to ask was about that subject. LISTERIA What is Listeria monocytogenes? Listeria monocytogenes (Listeria) is a pathogenic (disease-causing) bacterium that is food borne and causes an illness called listeriosis1. It is frequently overlooked as a possible cause of illness due to its unique growth capabilities. First, it is somewhat difficult for laboratories to grow, and when they do so, Listeria can be confused with common harmless contaminants and disregarded. Second, most bacteria grow poorly when temperatures fall below 40°F, while Listeria survives in temperatures from below freezing (20°F) to body temperature and it grows best at 0°F to 50°F,1 including the temperature range that we use for refrigeration. As a result, Listeria may be transmitted in ready-to-eat foods that have been kept properly refrigerated. Its ability to grow in such diverse environments is just one of the many challenges presented by this dangerous bacterium. It is estimated that Listeria causes approximately 1,600 cases of listeriosis annually, resulting in 415 deaths. Where does Listeria monocytogenes come from? There are many opportunities for contamination with Listeria during the process of food production because Listeria monocytogenes is ubiquitous in the environment.1 For example, it can be grown from wild and domestic animals, birds, insects, soil and wastewater, and vegetation. As it is a bacterium found in soil and vegetation, it is easily contracted and transmitted by herd animals. Listeria is found in grazing areas, stale water supplies, and poorly prepared animal feed. It can live in the intestines of humans, animals, and birds for long periods of time without causing infection. The bacterium is often isolated in cattle, sheep, and fowl, and is also found in dairy products, fruits, and vegetables. Here is a link that might be useful: About listeria....See MoreSalt and Pepper grinder(s)?
Comments (14)I use the Oxo Good Grips salt grinder, but we seldom add salt at the table, and the same is true of pepper. I have a brass Turkish coffee grinder that I use most of the time, but it is not adjustable and only makes a medium-fine grind. I also have a Trudeau pepper mill that I like and have had for many years, as well as a Kuhn Rikon vase grinder for pepper, which goes well with the Oxo salt grinder, although they do not match exactly, although I do put those on the dining table. I tend to use chilies instead of black pepper, and so I do not go through a lot of black pepper. I do use black pepper with dill and lemon when I do not want the flavors or dill and lemon to be overpowered, and I use it in other more delicately flavored dishes, such as hummus, potatoes, vegetables, and vinaigrette salad dressing. For intensely flavored dishes, I prefer to use the Habanero sauce I make or chilies from my yard. Lars Here is a link that might be useful: Oxo salt grinder...See MoreWhat is your favorite salt & pepper mill brand?
Comments (24)I bought an Atlas in 2015 but the handle broke after a couple of years. The grind was fine, no matter what setting. Then, I used whatever came with store-bought pepper for a while. I bought a Kuhn Rikon set at the end of 2017. I didn't adjust the grind so can't speak to that. I really liked how it worked but the mechanism was attached with plastic spokes and it broke off a week ago. I gave the other in the set to my mom, who lives 10 hrs away, a week before that! Her grinder took forever to produce. Now, I have the Unicorn Magnum. It arrived a few days ago and I love the adjustment even though I tend to use one grind most of the time. You get a LOT of pepper very easily so it's my favorite mechanism, so far. It's just not pretty like the Atlas or cute like the KR. I use Kosher Salt or Maldon flakes, so no grinder....See MoreSemi Floof Post ---Breaking Bread
Comments (58)I guess I must be some kind of dinosaur :-) I was raised in an age where social decorum and learning proper table manners was just as much a part of one's education as was learning your times tables and spelling!! Young women of a certain age often went to charm school or took a course in social etiquette that instructed one in how to properly navigate social interaction on various levels. Knowing how to dress for various occasions, what was accepted dinnertime conversation, what fork to use when, how to set a table correctly, how to break (NEVER cut!!) and butter a dinner roll according to the accepted procedures of the time, etc. were standard topics that we all learned. And this was a typical urban middle class upbringing.....nothing posh or relegated only to the wealthy upper class. So these "rules" are pretty much ingrained in me. And while our approach to these situations is much more casual these days and with less reliance on what may actually be outdated rules of etiquette, those who do not follow them do stand out, at least in my eyes. Good manners remain good manners, even if times change....See More
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