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[acetech09]

I am in engaged in the process of making fish fingers and custard. Wish me luck.

[Caz]

I get the soapy taste from the leaves, but not the seeds or powder (which is from the roots). On top of that, I can still make use of the leaves, but I go light on them. In small amounts, the soapiness is less prevalent than the simple freshness I find it adds to the dish.

Woah woah what. I thought the powder was just ground seeds? My whole life is a lie. -.-

[penguinofhonor]

Cool, thanks!  What brand/type of waffle iron do you have?

This is my waffle maker. It's pretty solid - it's not that pricey and nonstick is easy and low-maintenance.

It's a pretty basic model without any fancy bells and whistles, but it definitely does everything you need a waffle maker to do. I'd highly recommend it if you just want a waffle maker to make some waffles on. If you're going to get really serious about waffles, you might want something fancier. I know I'll probably upgrade in a few years.

Also I figured out what I did horribly wrong with the whole wheat waffles. Today I pulled out the bottle of buttermilk I thought I'd used, only to find that it was unopened. That means the bottle I did use was the other similar-sized milk bottle containing ancient, rancid cream. That explains the ridiculous oiliness and the nasty taste. I can't believe I ate some of those.

[Yoink]

I done gone and burned my instant rice. o_o

[Bauglir]

I am in engaged in the process of making fish fingers and custard. Wish me luck.

Good luck.

[Tsuchigumo550]

I love me some home-made jerky, deer is the best.

I also love jerky eye-wateringly spicy with hints of soy.

I love soy sauce way, way, way too much.

[Sirus]

I've seen these jerky-making appliances at various outdoor stores, apparently you first mix the spices and some sort of chemical with the raw meat and put it into what is basically a dehydrater. Anyone use something like that before?

[Tsuchigumo550]

Chemical? Erm... no?

You put whatever spices you want together, cut as much of the fat as you possibly can then slice into strips, then let soak. And by soak, I mean like two days minimum.

Then you dehydrate it, slowly, and then eat delicious meat sticks.

[Sirus]

I don't remember the term for it, but I think it (the chemical) was something that voided the need for soaking. Or something.

Look, it's been a few months since I saw these contraptions and I can't for the life of me remember the name or purpose of something that was included with the dehydrater >_>

[MaximumZero]

Certain marinades only need to sit for about an hour. Anything with a lime juice base, specifically.

[Osmosis Jones]

Shouldn't need it with jerky in a dehydrater, but if you're making salami and the like (any aged meat really, unless you're doing a very hot smoking), you need to use pink salt (sodium/potassium nitrite), as it supresses the growth of the Clostridium Botulinum bacteria. Maybe that's what you're thinking of? If the recipe originally was for air-dried, then I wouldn't be surprised if they added it.

Edit: NitrIte, not nitrAte.

[wierd]

I don't remember the term for it, but I think it (the chemical) was something that voided the need for soaking. Or something.

Look, it's been a few months since I saw these contraptions and I can't for the life of me remember the name or purpose of something that was included with the dehydrater >_>

It was most likely either a nitrate salt (SO BAD FOR YOU!), or a glutamate salt (EVEN WORSE FOR YOU!), intended to chemically tenderize the meat, to allow the flavorings to penetrate deeper, and also to overpower your tastebuds chemically. It's a trick that the junkfood industry uses. (Here's a hint, it's bad for you. Dont use it. )

The "Really real way" to make jerky is to cut thin and lean (as much as you can get both ways), soak for at least 2 days in the marinade bath, then hang up in a dry smoke room, and smoke cure.

The salt is used to replace the smoke for preservation, and also because it is cheap and easy, abundant, and all that crap. Be that as it may, it's just plain wrong.

If you dont have a smoke room to make the jerky in (and dont feel like running a smoker at non-existent heat for 3 days) you can use liquid smoke and a food dehydrator instead. The liquid smoke is a poor substitute for a proper smoke room though-- but given that most people really cant have one of those, that makes it only an academic "best option".

[scrdest]

I don't remember the term for it, but I think it (the chemical) was something that voided the need for soaking. Or something.

Look, it's been a few months since I saw these contraptions and I can't for the life of me remember the name or purpose of something that was included with the dehydrater >_>

It was most likely either a nitrate salt (SO BAD FOR YOU!), or a glutamate salt (EVEN WORSE FOR YOU!), intended to chemically tenderize the meat, to allow the flavorings to penetrate deeper, and also to overpower your tastebuds chemically. It's a trick that the junkfood industry uses. (Here's a hint, it's bad for you. Dont use it. )

The "Really real way" to make jerky is to cut thin and lean (as much as you can get both ways), soak for at least 2 days in the marinade bath, then hang up in a dry smoke room, and smoke cure.

The salt is used to replace the smoke for preservation, and also because it is cheap and easy, abundant, and all that crap. Be that as it may, it's just plain wrong.

If you dont have a smoke room to make the jerky in (and dont feel like running a smoker at non-existent heat for 3 days) you can use liquid smoke and a food dehydrator instead. The liquid smoke is a poor substitute for a proper smoke room though-- but given that most people really cant have one of those, that makes it only an academic "best option".

If you use soy sauce, worrying about glutamates is pretty silly.

[Osmosis Jones]

Nitrates and nitrites too. There's more nitrate in celery than there is in most processed meats. Hell, there's plenty in your saliva too.

[wierd]

I somehow doubt that my saliva has more than a few milligrams of active dissociated nitrate ion per cubic centimeter, and is in any way comparable to adding crystallized potassium nitrate in the multiple gram weights, to a food that is then dehydrated, re-concentrating those ions.

Nitrate, as opposed to nitrite, has 3 bound oxygen atoms, and is a powerful oxidizer. That's why it's used to make gunpowder. If you add enough of the stuff to sausage, you can turn the sausage into a chemical rocket fuel.

What I am saying, is that unless the salt added to the marinade is in the "Thimble full" range, for over a gallon of marinade, it is going to be of a concentration far higher than that in saliva in the free radical state.