Kyot'home food?

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Christine
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View Christine » 27/06/06, 21:12

Belgian menu suggestion for the week:

Sunday: beautiful meat
Monday: dumplings with Provencal sauce, fries
Tuesday: dumplings with rabbit sauce, fries
Wednesday: meatballs with Liège sauce, fries
Thursday: dumplings with Andalusian sauce, fries
Friday: meatballs with hunter sauce, fries
Saturday: dumplings with pepper sauce, fries

: Cheesy: : Cheesy: : Cheesy: : Cheesy: : Cheesy: : Cheesy:
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zac
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View zac » 27/06/06, 23:43

Christine wrote:Belgian menu suggestion for the week:

Sunday: beautiful meat
Monday: dumplings with Provencal sauce, fries
Tuesday: dumplings with rabbit sauce, fries
Wednesday: meatballs with Liège sauce, fries
Thursday: dumplings with Andalusian sauce, fries
Friday: meatballs with hunter sauce, fries
Saturday: dumplings with pepper sauce, fries

: Cheesy: : Cheesy: : Cheesy: : Cheesy: : Cheesy: : Cheesy:


next sunday oil filling and full of vehicle : Cheesy:
@+
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Logan
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View Logan » 28/06/06, 03:39

Hello
We should also see the% loss due to the production and distribution sector.
Supermarkets are rocking a lot of junk, which is also partly recovered by food banks.

If not for the bread machine (good initiative) I find it a shame not to make the way to the end, by buying unrefined flour chemically (organic for example) or by molding its organic grain itself.

CAUTION: You should not use yeast with whole flour but leaven.
And the fermentation time must be long enough which is not possible with industrial yeast and certain bread machines.

http://fr.ekopedia.org/Levain#Acide_phytique
... but be careful making your yeast bread is not without danger
Wholemeal bread (with yeast) is demineralizing unlike white bread. This is because of the phytic acid present in the pericarp of the wheat grain, which has the effect of blocking the assimilation of minerals. Consuming such bread daily can become harmful. The danger actually comes from phytic acid. It decreases or even inhibits the absorption of various Cations (Zn, Cu, Co, Mn, Ca, Fe) by forming insoluble phytates.
...
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Christophe
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View Christophe » 28/06/06, 09:29

Logan wrote:If not for the bread machine (good initiative) I find it a shame not to make the way to the end, by buying unrefined flour chemically (organic for example) or by molding its organic grain itself.


Do you really think that econologically it is more interesting to make your own bread or even to go get it (by bike) from the village baker?

I'm sure not! Small productions are always much more polluting than large .... reported to the unit obviously.
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Christine
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View Christine » 28/06/06, 21:40

Logan wrote:Otherwise for the bread machine (good initiative)


We see more and more "bread cookers" but in general they are all electric. Not really interesting.
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Logan
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View Logan » 29/06/06, 00:00

econology
Yes, economies of scale are beneficial for ecology but not always ... and there are definite advantages in making your bread.

You can already choose your organic flour or wheat, in itself it is enough to justify the transition to self-production (if only politically).
In addition, by buying locally, from the local producer for those who can and not at the supermarket, we fight in our own way against the capture of productivist agriculture by the seed farmers which is anything but ecological (it is an assertion which deserves developments but it's a big big topic and I don't have the guts)

I recognize that bread machines are mostly gimmicky gadgets.
Nothing could be easier than making bread and leaven without special equipment.

I would say that making your own bread even if it did not strictly speaking have an immediate effect on the improvement of our ecosphere, is a political gesture towards food professionals to encourage them to make organic.
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denis
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Kyot'home food?




View denis » 29/06/06, 22:13

at home, we make bread the old fashioned way, with a wood oven, of my construction, it's great, nut bread (toasted) finally from the tree in the garden : Cheesy: , bacon etc ... but kneading by hand takes time!
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