Food

Source: Bon Bagay: Permaculture, Abundance and Autonomy (scroll to bottom)

I cannot find malt vinegar in Brussels. I think it would help to know if there were a kind of cuisine that uses malt vinegar frequently other than British and American food. E.g. if the Japanese use it, then I could look for an importer that specialises in Japanese food.

Nonagenarian cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Great Depression.

Guidance for safe foraging

Some love it, some hate it,some have never tried it alone (though is on almost all flavored "snack" chips, Doritos, etc). If you like it, or think is "ok, but a little blah" try adding some smoked paprika, and or a little cayenne pepper. If you don't love "smoke" flavor OR heat just a little of either can intensify it a bit, or a lot with more and you may find it becoming a good low or no salt table or cooking seasoning that works for a lot of things around the kitchen or at the table. Add garlic, onion, etc. all to one jar/shaker as a good all-purpose seasoning base.

This seems like a tasty, !zerowaste@slrpnk.net way to use an ingredient thought of as trash around these parts.

The recipe doesn't state this, but the bananas should be washed prior to cutting and should not be overripe (no to minimal brown spots).

I haven't tried making this yet, but I also found other recipes using banana peels in curries or in whole banana bread.

Traditional fermentation practices, essential for self-sufficiency, embody a form of everyday resistance and quiet sustainability, countering the homogenization and commodification of food.

An Indonesian staple is shaking up the restaurant scene — and may just end up preventing a big source of emissions.

As autumn settles in throughout much of the Northern Hemisphere, it’s time for rich seasonal vegetables, fruits, and cozy meals.

Plenty of scholars have described nuts as a crucial food source for the Wabanaki people, and early colonial records indicate the same. In 1607, colonists from the Popham Colony described the Casco Bay islands as “overgrown with woods very thick as oaks, walnut, pine trees & many other things growing as sarsaparilla, hazle nuts & whorts in abundance.”

Ethnobotanist Nancy Asch Sidell documents that charred beechnut remains that are more than 5,000 years old have been discovered “preserved in a hearth feature” in central Maine. At the archaelogical site on the well-documented Norridgewock village on the Kennebec River – a Wabanaki town destroyed by the British in 1724 – researchers have recovered evidence of hazelnut and beechnut consumption, Sidell reports.

“The use and importance of nuts is as ancient as the people themselves,” Kavasch told me. “The trees they come from were so sacred and important. But many of our European ancestors couldn’t see the forest for the trees. They weren’t thinking of it as a nut forest.”

Note: Since I only have a small multi chopper, not a blender, I do smaller quantities. I'm pretty sure a hand blender would do the trick as well. Also, personally I like it better when it's 1 part oat / 8 parts water approx (not 1/10 as shown in the video).

I mix the oat with some of the water in the multi and when it's done, I mix this content with the rest of the water in a large bowl. I also make sure that the water is cold and I stir for half a minute or so.

The cloth I use for the draining comes from an old worn out t-shirt, that is consequently very thin, and is dedicated for this use.

I find it's important to shake well the jar or bottle that the oat milk is in, before each use.

The leftovers in the cloth, either I just have them for breakfast with raisins and nuts, or I use them to make cookies.

Even if you make a mess or it doesn't work well the first time, maybe it's worth giving it another try. I think it's a super cheap experiment to make and super cost effective in the long run.

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If you incorporate these ingredients in your cooking, your left-overs will last longer:

• honey
• salt
• garlic
• sugar (only in high amounts according to feedback; small amounts shortens the life)
• ginger
• sage
• rosemary
• sage
• mustard
• cumin

Additionally from other articles:

• black pepper
• mustard seed
• turmeric
• cinnamon
• cardamom
• cloves

Acids mentioned by others:

• vinegar
• citric acid
• lemon/lime juice

I just had some harissa get moldy after just a couple weeks in a jar in the fridge. I was surprised. I suppose it implies a lack of the above ingredients.