Smoke flavor.

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Maracuja,Yes, smoked food is not healthy IMO. I avoid it. I'm no expert, but I think of it like a filtered cigarette. The filter traps all of the particulate matter, but many of the carcinogens still pass through in a gaseous form and permeate the lungs. I have to assume that the same is the case when one smokes a slab of bacon. American bacon has been cured first then smoked. Pancetta is an italian bacon that has been cured but not smoked. I too am a fan of dried fruits and vegetables, and since fresh is tough to come by sometimes here in nevada, I dry my own. To preserve the healthful qualities, they must be cool air dried, not with heat. (Don't buy a food dehydrator. They use heat which destroys the enzymes.) I use a box fan, cellulose furnace filters (not fiberglas) and bunjee cords. All of which can be found at the hardware store. I put a layer of 1 ply paper towels over the filter, place my food to be dried in a single layer. I put 2 filters with food and then one on top. Take the three filters, place over the fan and then secure with bunjee cords. Dried peas and carrots are two of my faves for snacking. Hmmmm, I wonder if oleander leaves could be dried in this fashion for use at a later time? Blessings, Sean. Sent via BlackBerry by AT&TMaracuja Sun, 15 Feb 2009 03:36:40 -0800 (PST)<oleander soup >Re: Smoke flavor. Sean, Hmm, so it's pretty much chimney sweepings and water. Is there any reason why real smoked food might be carcinogenic? Apart from any soot that might be on the outside, which could presumably washed off? The rest of the processed "meat" ingredients sound like a recipe for cancer, among other things. Even sulphured dried fruit makes me wheeze. There was a "health" store near my home and I'm sure the owner really wanted to rush to the door and lock it when he saw me coming. I used to lift the lids on his bulk bins of dried fruit and say whether they were sulphured or unsulphured, depending on the noises coming from my lungs. Kept him honest! He ended up putting the tags from the original sacks on the bins, rather than making fake labels. --- On Sat, 2/14/09, restrictionsapply <restrictionsapply > wrote:restrictionsapply <restrictionsapply > Smoke flavor.oleander soup Date: Saturday, February 14, 2009, 12:30 PM Maracuja,Smoke flavor is usually "liquid smoke."Liquid smoke is made in this chimney like contraption where you put water to boil over a wood fire the steam mingles with the smoke and is condensed and collected to be used as "liquid smoke." To see what I'm talking about, go to youtube and search for liquid smoke and alton brown and see if anything comes up. He did a segment on one of his shows about making it at home. Other than that, it could be completely artificial flavorings. Yuck! Sent via BlackBerry by AT & TMaracuja Sat, 14 Feb 2009 10:09:43 -0800 (PST)<oleander soup>Re: Mayo was Soy? Oy! Thank you for the info!Hmmm...too late for the mask! I frighten horses and young children already!DGS loves me though!That is sad about the bacon. Would the occasional taste be OK if you chased it with mega dose Vit C to sort out the nitrosamines? Are there no organic producers? I had a go at salting beef once as DH misses corned beef. The smoking process isn't meant to be much good for health either but I can't remeber why. Nowadays they tend to use "Smoke Flavour" and I wonder what the heck that might look like.I used to do pickled pork and beef for my father 40 years ago. The meat was bathed in a brine bath and then injected with the brine and left to drain. That was all - no preservatives. Without the large syringe, it was a bit of a failure. Nowadays it is vacuum packed in plastic and stinks of sulphur when the pack is opened. They don't drain them either - wet and soggy looking messes. So far, all I've used the raw whites in, are smoothies. We use whey for DS and the whites go in as well. I'll try an omelette in coconut oil.Yum, home-made jam. I've just made elderberry cordial for the winter, if it lasts that long! We do use sugar in it - unprocessed, organically grown. Stevia doesn't do it for syrup and honey is too strongly flavoured.Mara--- On Sat, 2/14/09, showard208 (AT) aol (DOT) com <showard208 (AT) aol (DOT) com> wrote:showard208 (AT) aol (DOT) com <showard208 (AT) aol (DOT) com>Re: Mayo was Soy? Oy!oleander soupSaturday, February 14, 2009, 7:24 AM Mara, You can use them for a face mask....whip lightly and apply and let dry...you can make an egg-white omelet (not my fav, but some people like them), or do what we do...feed them to your pets! Our dogs LOVE when I make mayo, because they know they're going to get a special treat when mom cracks the eggs, lol. As soon as the mixer comes out, I have about 10 little eager faces staring up at me like, "Okay, do it! Do it!! Crack those eggs!!" Also, we don't eat bacon because of the additives, but we love the taste, so I will add a little roasted sesame seed oil to our mayo and it winds up tasting like bacon...wonderful for the home-grown lettuce and tomato sandwiches on homemade bread! Don't add too much sesame oil though, because the mayo will be bitter. Just enough to taste. And taste as you mix....you'll be surprised at the difference in flavor from the egg/oil emulsion (which is not bad!) and the flavor when you finally add the lemon juice. I usually use 1/2 of a lemon for 2 yolks and 2 whole lemons for my dozen. You're lucky your mom made mayo....mine only made homemade jams and jellies, yum! - sigh - Shara Maracuja <howdurdago > oleander soup Sat, 14 Feb 2009 5:34 am Re: Mayo was Soy? Oy! My mother used to do that but then ruined the healthiness of it by using the egg whites to make the most beautiful pavlova - a crisp outer shell of meringue with a soft fluffy marshmallow- like centre, topped with whipped cream and kiwifruit. Sweet memories! Any healthful suggestions for the egg whites? Mara Tony, We make our own mayonaise, so we don't have to worry about the additives and preservatives. ? It's very easy, 2 egg yolks (no whites) in a mixing bowl beating on low, add your oil in a very slow stream until the egg yolk/oil mixture starts to resemble plastic, then add either lemon juice or vinegar (we use lemon juice for the taste) and salt.? The lemon juice will make the yolk/oil emulsion creamy.? We use a lot of mayonaise, so we use a dozen eggs at a time, but the 2 egg yolks will make?1/2 to 1 pint of mayo, depending on how much oil you use. > > Really easy, not quick, but much more healthy! > > Shara > Get instant access to the latest most popular FREE games while you browse with the Games Toolbar - Download Now!

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People usually use untreated shavings or sawdust from manuka - a leptospermum, for home smoking fish or meat. I made a drier out of an old cabinet clothes drier. Took the elements out of the bottom and just used the fan. I bought it 2nd hand and we used it for 20 years. I made wooden shelf frames out of a wood called kahikatea which didn't taint the fruit and veg. Now I just use the fan bake function on my oven, but don't turn the elements on. I did have a dehydrator - it never heated above 40° celsius, but it sucked my power bill into the stratosphere and even with 12 racks, it wasn't cost effective. I still couldn't produce enough as there was an athlete in the family on 6000 - 8000 calories per day. Also I wasn't that keen on the plastic trays being heated to even 40°. I dry herbs. Oleander leaves are a bit more leathery than

the herbs, but I have successfully dried olive leaves for my aunt and I used to dry bay leaves until the tree grew so big, I didn't ever need to dry them again! Cured = salted? I've not made biltong yet - we don't eat enough meat to warrant it. The stuff in the shops is full of preservatives which rather defeats the purpose of drying to preserve. I used to love bacon. We can buy pancetta, but once again it's a factory manufactured product with preservatives. Perhaps some of the specialty delis have the real deal. The deli dept in supermarkets doesn't count.We have access to a large variety of fruit - a temperate, almost sub-tropical climate. In winter we are limited to 3 or 4 cheaper staples though, pears, apples and oranges. Other tropical fruits are imported so they are sprayed at the border. We grow a lot ourselves. One winter fruit - feijoa is a good cropper, very fragrant and sells for $12 -$13 per kg in the shops.

Ridiculous, as we eat about 10 each per day, we all take them to work in bulk to give away, we freeze them, give them to the extended family, outlaws, neighbours...No one likes them dried though. Interesting to compare. Thank you.Maracuja--- On Sun, 2/15/09, restrictionsapply <restrictionsapply wrote:restrictionsapply <restrictionsapplyRe: Smoke flavor.oleander soup Date: Sunday, February 15, 2009, 9:51 AM

 

Maracuja,Yes, smoked food is not healthy IMO. I avoid it. I'm no expert, but I think of it like a filtered cigarette. The filter traps all of the particulate matter, but many of the carcinogens still pass through in a gaseous form and permeate the lungs. I have to assume that the same is the case when one smokes a slab of bacon. American bacon has been cured first then smoked. Pancetta is an italian bacon that has been cured but not smoked. I too am a fan of dried fruits and vegetables, and since fresh is tough to come by sometimes here in nevada, I dry my own. To preserve the healthful qualities, they must be cool air dried, not with heat. (Don't buy a food dehydrator. They use heat which destroys the enzymes.) I use a box fan, cellulose furnace filters (not fiberglas) and bunjee cords. All of which can be found at the hardware store. I put a layer of 1 ply paper towels over the filter, place my

food to be dried in a single layer. I put 2 filters with food and then one on top. Take the three filters, place over the fan and then secure with bunjee cords. Dried peas and carrots are two of my faves for snacking. Hmmmm, I wonder if oleander leaves could be dried in this fashion for use at a later time? Blessings, Sean. Sent via BlackBerry by AT & T