Landfall Farm Fresh | Frequently Asked Questions. Who owns Landfall Farm Fresh? Landfall Farm Fresh is owned and operated by five siblings; Ed, Will, Frank, Ellie and Mimi Archer. Landfall Farm Fresh is a vertically integrated company, including breeding, birthing, raising, marketing, selling and distributing. The five siblings are fifth generation Archers farming the banks of the Tamar River.
Why buy Landfall Farm Fresh? Our animals are happy animals, they are free range, hormone growth promotant free, and all grass fed. Where can I buy Landfall Farm Fresh products? Landfall Farm Fresh products can be purchased from our retail outlet – 49 Balfour Street, Launceston Tasmania. What can I buy from Landfall Farm Fresh? Our largest drawing cards are our Prime Lamb and Angus Beef which are bred, raised and then sold directly from us to you.
Where do Landfall Farm Fresh animals come from? Where do the animals live? Our cattle and sheep are bred and raised in free ranging natural environments where they are free to roam. Yes. NOT A CHANCE. These ancient grains have hearty health benefits. What do quinoa, spelt, amaranth, kamut, einkorn, and sorghum have in common? They're all ancient grains (or pseudo-grains) and pack some interesting health credentials – including a possible reduction in the risk of heart problems. Ancient grains, which have been eaten for thousands of years (some seeds have been found during archeological explorations at various sites), are grains that have come down to us largely intact – unlike many of the varieties of grain we every day, which have been extensively cross-bred, or modified. They include teff, einkorn, emmer, spelt and kamut, also known as khorasan.
These ancient grains, along with other grain-like crops such as quinoa and amaranth, are experiencing a surge of popularity. And for good reason. They offer a good range of nutrients and possibly extra health benefits too, from reducing inflammation to aiding blood sugar control. Some of them are gluten-free, too. Heart health helper More benefits of ancient grains In the kitchen. The 10 Dishes That Will Make You Fall in Love With Georgian Food. [Photograph: Courtesy of Georgian National Tourism Administration] When you arrive in Tbilisi, border agents don't just stamp your passport; they hand you a bottle of wine. It's a fitting welcome to Georgia, a mountainous country sandwiched between Europe and Asia, where dinner guests are exalted as "gifts from God" and traditional feasts called supras unfold in biblical proportions, sometimes lasting for days on end.
It's easy to lose track of time at the Georgian table. On a recent visit to the country's capital, I joined some friends for a dinner that entailed a dizzying array of salads, followed by steaming vats of heady stews and braises, gallons of orange wine, and occasional forays into polyphonic harmony, a signature feature of Georgian folk music. Staggering back to my hotel at 4 a.m., stuffed and delirious, I felt like I had emerged from a culinary fever dream. The good news is, you no longer have to board a flight to the Caucasus to have a supra. The Georgian Palate Churchkhela. Paynes Meat Store | Butcher Toowoomba | Organic Food QLD | Paynes Meat Store Toowoomba.
American BBQ Australia - Cold Smoker UFO Smoke Generator Stainless Steel | American BBQ Australia. Cold Smoker UFO Stainless Steel Designed in New Zealand *NZ's Favourite Smoker *Includes 2Kg of Beech Wood Chips (which are the perfect all rounder for smoking) So you have used the most expensive cold smoke generator on the market - now try the best! Universal Food Oven (UFO) has the Worlds first complete HOT and or COLD smoking package solution. Using the best raw materials available, this unit is designed in New Zealand to exacting standards. With patented spring loaded pull-pin connection, fitting and removing your smoke generator from your BBQ could not be more simple.
The same can be said for cleaning. PRODUCT INCLUDES: (Complete Unit) Cold Smoker Main Housing and Smoke Outlet Mount, Air Pump and Piping, Hole Cutting Bit, 2 x Mouting Dishes, 2Kg Beech Chips. For our UFO Cold Smoker Generator hints and tips sheet, click here *The availability of this complete cooking oven range is to be advised, however, if you have any inquiries, please let us know. Is a Handheld Smoking Gun Food Smoker Worth Using? How Is It Used and How Well Does It Work? - CulinaryLore.com. Is a Handheld Smoking Gun Food Smoker Worth Using?
How Is It Used and How Well Does It Work? Posted on October 14 2014 Have you ever watched Top Chef? If so, have you seen chefs on this competition show using a handheld device to "smoke" meats and other foods? I've asked all these questions and more. But, a handheld smoker is not really a smoker in that regard. Although there may be more than one company making these, the one everybody talks about is The Smoking Gun Handhelf Food Smoker by PolyScience. I've tried to gather together some resources on using The Smoking Gun food smoker to share here on CulinaryLore, but I had limited success. Chef Voltaggio explains about the different kinds of wood chips you can use, such as apple, cherry, mesquite, and hickory and what kinds of foods they are suited for. The goal of using the handheld smoker is to finish your already cooked food with a little hit of smoke. Of course, it is possible to smoke in a pan on the stove-top.
Dehydrating Fundamentals: Why did my food go mouldy? - WellPreserved. There is nothing more frustrating than losing product that you worked long and hard on. In the case of dehydrating food, it’s even more painful as a small amount of mould can ruin a tremendous amount of produce. As an example, we recently dehydrated fire-roasted jalapenos and the 26 pounds of original produce now sits in only 2 mason jars on our counter. If one were to go mouldy we would lose about 13 pounds of jalapenos in a single jar. There is only one reason why dried food goes mouldy: moisture. There’s also some fine print here – there are many ways for your product to become too moist. It’s very important to understand that drying your product is only the first step.
Here’s a list of the things that I can think of that can result in too much moisture (and how to avoid it): Not drying the product enough in the first place. A final piece of best practice: when we dehydrate vegetables (or some fruit) that we plan to rehydrate when cooking, I’m not worried about making them ‘too’ dry. Using Dehydration to Preserve Fruits, Vegetables, and Meats | Publications and Educational Resources | Virginia Tech.
Introduction Why dry? Drying (dehydrating) food is one of the oldest and easiest methods of food preservation. Dehydration is the process of removing water or moisture from a food product. Removing moisture from foods makes them smaller and lighter. Dehydrated foods are ideal for backpacking, hiking, and camping because they weigh much less than their non-dried counterparts and do not require refrigeration. How dehydration preserves foods Foods can be spoiled by food microorganisms or through enzymatic reactions within the food. The basics of food dehydration Three things are needed to successfully dry food at home: Heat — hot enough to force out moisture (140°F), but not hot enough to cook the food;Dry air — to absorb the released moisture;Air movement — to carry the moisture away.
Foods can be dried using three methods: Preparing Fruits and Vegetables for Drying Many fruits and vegetables can be dried (Table 1). Steps for steam blanching (fruit and vegetables): Drying Fruits and Vegetables. Beans in Greek Cooking | Greek Food - Greek Cooking - Greek Recipes by Diane Kochilas. The Cuisine of Mykonos | Diane Kochilas. Mykonos is an island with two identities: the summer, frenzied Mykonos, a mecca of cosmopolitan tourism, and its winter heart. It is in this latter, unvisited island that the locals reclaim their traditions. For all its contradictions, the island’s core spirit remains surprisingly intact and nowhere is this more evident than in a thriving local cuisine based on the simplest ingredients — fish, barley rusks (twice-baked hard tack), onions, wild savory, goat’s milk — and on the humble pig, whose winter slaughter, called hoirosfagia in Greek, is still reason for a feast.
Despite the island’s present worldliness, its cooking mirrors the era long before the tourist invasion that began in the early 1960s, when Mykonos became the charming, undiscovered, windmill-studded summer camp of the uber rich. The island’s traditional cuisine remained steadfast, one of utter paucity, similar to the delicious, if poor, cuisines of other bone-dry islands in the Cyclades. The great, humble pig Serves 4 to 6. Mykonos Cuisine: 3 Mykonos Foods You Must Try. As is normal with most sections of the world, very specific goods, products, or foods become synonymous with the region over time. The native people will do things a certain way or develop a specific style, taste, or craftsmanship, throughout history, that is only found throughout the region. Mykonos, Greece is no exception, and we have a list of some of those exclusively Mykonosian goods. One such item was Mykonos ceramics. These finely crafted ceramic containers were in high demand when the nearby island of Delos was a popular trading hub.
Over time, other craftsmen were able to reproduce such ceramics in higher volumes and at lower costs, thus diminishing demand. But it seems as though culinary creations are a bit harder to re-create, as there are several dishes within Mykonos cuisine that they’ve been able to keep their own. KOPANISTI Often served as an appetizer or to accompany traditional Greek Ouzo, this soft cheese has a very unique taste. A Brief History of Fermentation, East and West. By William Shurtleff and Akiko Aoyagi A Chapter from the Unpublished Manuscript, History of Soybeans and Soyfoods, 1100 B.C. to the 1980s ©Copyright 2004 Soyfoods Center, Lafayette, California In the following eight chapters we will look at the history of the various traditional, East Asian fermented soyfoods.
To better understand the larger context in which they developed, however, let us first take a brief look at the history of fermented foods in general, and of the study of fermentation itself, especially food fermentations, including related disciplines such as mycology, bacteriology, and biochemistry. Note: Most of the textual references to publications issued before 1874 and not directly related to soyfoods do not have a corresponding citation in our bibliography.
What is Fermentation? Fermented foods often have numerous advantages over the raw materials from which they are made. Most fermentations are activated by either molds, yeasts, or bacteria, working singularly or together. Red beans and rice. The quintessential New Orleans dish, traditionally served on Mondays. A lot of this is going to be trial-and-error, and it's going to take a little practice before you get it right. Me, I got good at it by making it once a week for over two years, and putting out an open invitation to my friends that there'd be red beans 'n rice at Chuck's place every Sunday (well, it was tough to cook on Mondays back then). This dish holds a very special place in my heart. While I have many favorite dishes, and have had fabulous meals the likes of which come along very rarely ... this is tops. It's delicious, it's cheap, it's simple, and it makes me feel good.