View allAll Photos Tagged pasteurisation
From the RCHL tasting notes:
"Hailing from Ile de France, the region surrounding Paris, Coulommiers is made using whole, pasteurised cow’s milk collected from farms around Ile de France. This particular Coulommiers features a thick, delicious, layer of truffle through the middle. To achieve this the affineurs wait until the cheese is approximately 4 weeks old and cut it in half. They then mix some triple cream cheese and black truffles together and use that to stick the two halves back together. As the cheese continues to mature the truffle flavour permeates the cheese resulting in a thick and creamy texture and mushroomy, forest floor flavours. Once Coulommiers Truffe has hit 8 weeks of affinage it is considered ready for sale. At this stage the rind is soft and velvety, the pate is yellow and bulging and the aroma is incredible."
Let's just say it was amazing, redolent with the luscious perfume of truffles. From the photo it still probably has a week to go.
July 2012
Adnams Brewery founded in 1872 in Southwold, by George and Ernest Adnams. The company produces cask ale and pasteurised bottled beers. Annual production is around 85,000 barrels.
In 2010, the company established the Copper House distillery for the production of gin, vodka and whisky.
Juiceology drinks are naturally sweetened with fruit sugars rather than added refined sugar, and contain Milk Thistle extract. They're gently pasteurised in-bottle, providing a shelf life of 12 months.
Adnams Brewery founded in 1872 in Southwold, by George and Ernest Adnams. The company produces cask ale and pasteurised bottled beers. Annual production is around 85,000 barrels.
In 2010, the company established the Copper House distillery for the production of gin, vodka and whisky.
Adnams Brewery founded in 1872 in Southwold, by George and Ernest Adnams. The company produces cask ale and pasteurised bottled beers. Annual production is around 85,000 barrels.
In 2010, the company established the Copper House distillery for the production of gin, vodka and whisky.
Moreton-in-Marsh's former milk pasteurisation and bottling plant, established in 1889. Technically the plant was a creamery (which means it processed some of the milk as well as just forwarding it on to towns in the Midlands and South West). After being opened in 1889, the plant changed hands several times before it was taken over in 1937 by United Dairies Ltd which became Unigate in 1959. In the late 1920s, United Dairies helped pioneer the sale of pasteurized milk in Britain. The company was a large user of milk trains, and in agreement with the railway companies supplied its own distinctive coloured milk containers to top the railway companies chassis. While rival Express Dairies preferred the Great Western Railway, United Dairies preferred the Southern Railway although geography sometimes got in the way of this preference!
A small bottle to go with the spicy fishcakes I had for dinner.
A well known brand, but still a good beer.
Pours with a golden colour with a robust head. Flavoursome and well worth another bottle just for quality testing purposes you understand.
----------------------------------------------------
Chimay Tripel, with its typical golden colour, its slightly hazy appearance and its fine head is especially characterised by its aroma which results from an agreeable combination of fresh hops and yeast. The beer’s flavour, as sensed in the mouth, comes from the smell of hops: above all it is the fruity notes of muscat and raisins that give this beer a particularly attractive aroma. The aroma complements the touch of bitterness. There is no acidity, but an after-bitterness which melts in the mouth. This top fermented Trappist beer, refermented in the bottle, is not pasteurised.
www.ratebeer.com/beer/chimay-triple--blanche-white--cinq-...
Exposure 1/79th @ F2.2 50 ASA
www.ratebeer.com/beer/bankss-lions-roar/124872/ Good Reports
By Drunken Veasy
" Bottle following the unprecedented DISGRACE that was England’s performance Vs Algeria (too nervous and angry to drink during the game). I opened this in a foul temper hoping to find it more Tabby’s Mewl than Lion’s Roar and looking forward to utterly slating it. That wasn’t possible because despite the clear bottle, pasteurisation and hints of ’T-beer’, it’s a crisp, hopped-up, biscuity sessions that succeeded in putting something like a smile back on my face. Brilliant bronze with a fine white lid. Heavily lime-accented aroma but, amazingly, some fresh-squeezed hop and decent malts there; nettles, tomato stem, malted milk dunked in stewed Darjeeling. Miles better than expected flavour-wise; lime and grapefruit, soapy orange, clean lingering biscuit malts. All credit to them, Bank’s have produced something totally unexpected and out of the box here: the best shit clear-bottled England cash-in beer I’ve ever had, having just had my heart broken and watched my abysmal, whining countrymen eliminate themselves (probably) from the world cup finals. "
www.beersofeurope.co.uk/acatalog/Beers_of_Europe__Banks_s...
www.banksslionhearts.com/cms-blogposts-the-roar-of-the-li...
Adnams Brewery founded in 1872 in Southwold, by George and Ernest Adnams. The company produces cask ale and pasteurised bottled beers. Annual production is around 85,000 barrels.
In 2010, the company established the Copper House distillery for the production of gin, vodka and whisky.
La vie se déroule comme un vrai repas
Le pet sonne le résumé lors du trépas
Certains pètent coincés comme une vie bloqué
L’histoire d’un pet qui se retrouve dans l’œsophage, comme si la vie voulait sortir par le mauvais orifice
Le pet solide comme les boules gonfle les glandes , glandeur de la vie , grandeur de la vie ?
Le pet sans odeur , vie sans saveur
Le pet sucré ou une bien grasse distillation des sucs, huiles essentielles d’une vie existentielle, calogène issue d’un gène vivant et pas d’une gêne morte de honte, comme un pet foireux, la vague bleu Marine , merde c’est la courante qui trace ton fond de caldé en bleu, blanc, rouge, tu as des hémorroïdes à force de te faire enculer par les collabos, tu chies des croix gammées qui t’arrachent le fion, tes pets sentent la mort qui s’approche.
Dans la vie moderne comme une reine morte, la gastronomie sans gaz produit du format sans saveur
La scène de Vinci témoignage d’une vie bien différente de ce que l’existence nous donne à digérer, on vit moralement comme à la fin du 19° dans les méandres d’un intestin sans instinct
Jésus pète de bonheur après ce bon repas entre pôtes, l’histoire a censuré son odeur.
L’instinctif bruyant du pet est trop vulgaire
Peter un gros coup pour libérer ses pulsions
Peter sans odeur comme une vie pasteurisée, exhume tes flatulences relance de fragrance aux sens plein d’absences.
Un gros pet foireux taille sa route entre des embouteillage de merde , il glisse sur les victimes d’habitués à l’immobilisation du temps , le pet fuse et ne résonne pas plus haut que leurs klaxons impuissants
Second essai
Pousse ton pet dans le conduit , sauf conduit de merde ,tu passes les frontières de la cuvette trop pleine de miasmes , passe porc tu bouffes tes pêchers , t’empêches la zone de couvrir les murs de la honte , pet de bourge ou pet de barge , l’odeur est la même , le caviar sent comme la sardine , le pet confond toute les origines , le pet s’est comme le multiculturalisme de l’estomac , hé la France comme un gros tube digestif , les cheblanc voudrais que tu leurs ressemblent , alsaciens bretons même combat , algériens sénégalais mangez du camembert , pétons enssemble la même mélodie , prout prout la France , j’aime ton côté prout… proust , pet de madeleine , c’est la french touch , un petit fumet patriotique antibiométrique automatique , vas y pète mon frère , pète ton amour du pays.
3 ° essais avant constipation , con s type ? à fion …
Comme un pet brûlant , tes lèvres ont la saveur d’une campagne aux engrais fixés à la fleur de daube , gorges chaude , tu roucoules du cul comme un albatros maculé de goudron , quelques gouttes de gaz liquide se fendent comme des larmes sur ta face arrière , met les gaz ma poule et roucoule avec ton fion , pond nous un pti gaz de derrière les réchaud , si t’as mal ventre , pousse les gaz au raz des marées chaussées de merde , quelques chmitard se la pètent avec leurs lunettes , ils calculent ta vitesse d’expulsion , interdit de pèter plus vite que son ombre sous peine de rétention au centre des gaz et si je pète les centre de rétention ??? , les vagues bleues Marine s’enferment dans leurs chambres à gaz , sous un tas de fumiers nostalgique de l’Empire , pas celui du shit , merde française qui se fume entre bleu ,blanc et rouge de honte d’être dans le gaz , ils échappent à la généreuse foirade de la multiculture , pétons avec nos frères , cul blanc béni , cul noir rebondi , cul jaune d’or , tous du cul dans la vie , alors Marine on se la pète ? crac crac les sondages ,avec la peur comme fond de commerce on est tous devenu des pètochard , péte haut et moucharde , Et si les journalistes qui annonce à ton arrivée ,du caca général, si c’n’est pas des gros pets, les journalistes sont des caisses de résonance comme des grosses flatulences ils odorent les infos de fait divers scatologique et font la place aux merdes pour quelle arrivent , allez Marine ramène ton gros cul de fausse blonde , allez chante Marseille en pétant juste , la France à la tourista avec tous ces pets étrangers, ça va peter…
Yankalilla.
The actual settlement of Yankalilla occurred in 1842 with the arrival of Henry Kemmis, Septimane Herbert and George Worthington who all took up land and built houses. The farmers planted wheat and barley in the land they had cleared and by 1844 there were over 50 acres in wheat and several acres in potatoes. All three families built properties on the northern side of Bungala Creek. Worthington built near what was to become the Anglican Church and Kemmis built Manna Farm near the junction of the road to Victor Harbor and Hebert’s Bungala House, became the first house south of Willunga.
The establishment of local government occurred in 1854 with the first council meeting taking place in the Normanville Hotel. The council chambers were soon erected in Yankalilla. By the late 1860s Yankalilla and Normanville had three flour mills, five stores, two breweries, four blacksmiths, three hotels and five churches! The breweries had to be local in those days as beer did not keep and could not be easily transported. It was the work of Louis Pasteur that led to beer being pasteurised. Once this happened the small town breweries all closed and beer production was centralised in Adelaide. In the early years of the 1850s and 1860s Yankalilla was one of the biggest and most important towns in the state apart from the mining centres of Kapunda, Burra, Kadina and Moonta.
Historically Yankalilla has several worthy buildings. One is the old school house at 48 Main Street which was built by the government in 1859. Several people operated this as a private school. The most famous of these was Sister Mary McKillop and the Sisters of St Joseph in 1867 who operated this as their first country school outside of Adelaide. It was conducted for 40 Catholic children. The other significant building is Christ Church Anglican Church which was opened by Bishop Short in 1857. In recent years it has become the shrine of “Our Lady of Yankalilla” based on markings on the wall which resemble the Virgin Mary cradling a crucified Christ. The local rector reported the “image” in 1994 and it has been a shrine for pilgrims since 1996. The nearby Anglican cemetery has graves dating from 1854.
Growing up around cows and dairying it's difficult to come to terms with the adulterated substances marketed as "milk" these days. The fact is that while the original product came from cows what gets to the supermarket is a factory product and not milk. Oddly, large volumes of this almost but not quite milk is transported from NZ and Australia to China where despite what is clearly adulteration of a pure food it is valued more than milk with added melamine. On a planet facing a climate crisis such madness is unsustainable.
Thankfully there are still a few purists breaking out from the multi-nationals and the Chinese hunger for dairy products and offering real milk, sometimes pasteurised, sometimes cold-pressed, but never adulterated or homogenised. There's a beauty at Tilba and a kind of love story about a farmer who bought his wife a cheese factory only to find there was a big demand for real milk, as well as cheese. Their milk tastes of cows, like milk should, has cream on top and wins lots and lots of medals. Their dairy is on the highway which bypasses Tilba Tilba so wave to the gorgeous girls as you zoom past.
If you are just meandering, not zooming, then detour through Central Tilba and Tilba Tilba for the beautiful scenery, the heritage listed village, the tourist trap shops and maybe the cheese factory itself. Between the two Tilbas you might see a spot where you can stop and say hello to some of the locals. This curious little heifer, not yet a working girl, is part of the future of dairying. Long may it prosper in the stewardship of caring producers, out of the clutches of multi-nationals, greed and compromise. Perhaps there'll come a time when real milk is valued again and more and more producers will take a risk and get the reward that they deserve.
Ruth's passion for food is closely linked to her love of animals.
She already had a milking goat called Fairy, when her neighbour's dairy business came on the market early in 2011. For Ruth this was too good an opportunity to miss.
She bought a bigger property in Lowlands, obtaining approvals to set up her own dairy, transferring the original two Jersey cows, Pippa and Gemma, plus Fairy the goat and adding more cattle, and ducks, chooks and piglets. They all have names.
Ruth's day starts early. Her new home is not yet complete so she gets up at 4am, drives to the property, calls in Gemma and Pippa who stand, untethered, contentedly eating chaff and grains while Ruth hand milks them. Gentle music calms the cows.
Ruth says, "At that time of the morning the sky is still dark and the stars are amazing."
Within 10 minutes the milk is being pasteurised, then cooled, put in pots, culture added and kept warm for the yoghurt to set. Each pot is labelled with the name of the cow that produced the milk. Hence customers ask for "Two Gemma's, please!".
The freshness of the milk is so important to the quality of the yoghurt.
Ruth also makes fetta and ricotta cheeses and Greek style fruit yoghurt.
After milking Ruth drives to her job as a psychologist. She returns in the late afternoon to feed the animals but does not milk again because she is often late home and she respects the fact that animals like a routine.
Ruth loves the Saturday market. The reward for all her hard work is to share her passion for her cows and their products with her customers.
To meet the challenge of achieving a steady milk supply, Ruth has recently bought another Jersey, Hannah and her calf, Kate.
"It is a privilege to work with animals – to care for them and respect them and produce good products."
Photograph and interview by Meg Hannington.
followthethings.com shopping bag project.
Bagful from Lidl in Sidmouth today, it contents 'made in...'
UK
- loaf of sliced bread
- vegetable crisps (x2)
- tortilla wraps
- fresh carrots
- fresh potatoes
- Double Gloucester cheese with onions and chives
- pasteurised milk (x2)
Germany
- hairspray
- dried basil
- dried parsley
Denmark
- butter
Thailand
- die cast 'Matchbox' cars, 5 pack (x2)
China, packaged in the Netherlands
- rice snack (x2)
No 'made in..' information:
- Christmas card
- Apple juice carton
Adnams Brewery founded in 1872 in Southwold, by George and Ernest Adnams. The company produces cask ale and pasteurised bottled beers. Annual production is around 85,000 barrels.
In 2010, the company established the Copper House distillery for the production of gin, vodka and whisky.
Adnams Brewery founded in 1872 in Southwold, by George and Ernest Adnams. The company produces cask ale and pasteurised bottled beers. Annual production is around 85,000 barrels.
In 2010, the company established the Copper House distillery for the production of gin, vodka and whisky.
For much of the first part of the 20th century the purity of milk supplies was of great concern to public health authorities and consumers. This advertisement by Musselburgh and Fisherrow Co-operative Society emphasises the standard of their product.
This text advertisement was placed by MUSSELBURGH AND FISHERROW CO-OPERATIVE SOCIETY to inform about the availability of bottled milk from their creamery; care has been taken to communicate the standard and purity of the product, but only in general terms.
The problems of disease transmission from milk to consumers were largely solved by pasteurisation and a programme of veterinary certification of producing herds. Most producers offering these advances immediately advertised the fact. That they are not mentioned here suggests that other methods were used to ensure the COOP milk was 'free from disease germs'.
Accession number: Af737
Adnams Brewery founded in 1872 in Southwold, by George and Ernest Adnams. The company produces cask ale and pasteurised bottled beers. Annual production is around 85,000 barrels.
In 2010, the company established the Copper House distillery for the production of gin, vodka and whisky.
Botanical Brewing is a simple process involving herbs and plant roots.
The original recipe saw us take ginger roots, mill them before tumbling them into copper steam jacketed pans and leaving to bubble and simmer, releasing all their flavour. Adding finest herbs, natural flavouring, sugar, brewer''s yeast and fresh spring water the liquid was transferred to wooden vats where it was left to ferment.
The liquid went on fermenting as it was bottled and corked in the old stone "Grey Hens" - where it would fully mature and be ready to drink by the end of the week.
Today our processes have been updated through the addition of mild carbonation to replace the carbon dioxide lost in pasteurisation, which gives the product a longer life and keeps the level of alcohol to no more than 0.5%
Các công trình trong khuôn viên nhà máy gồm có công xưởng, văn phòng quản lý, nhà kho, bốt bảo vệ, phòng đóng gói, phòng động cơ hơi nước, phòng thí nghiệm hóa học… Những tòa nhà chính vẫn còn tồn tại cho đến ngày nay.
"Faisant presque suite à ce bâtiment, on trouve une grande construction également à étage. Tout le 1er étage comprend une seule salle, très spacieuse, servant de magasin de dépôt aux récipients de chandoo. Le rez de chaussée est divisée en plusieurs salle, salles de pesages, de sertissage, de pasteurisation etc..
Tout à fait en arrière et face à la porte d'entrée est placé la salle des machines. C'est là que sont installées les deux puissantes chaudières fournissant la vapeur d'eau nécessaire à la bouille rie. Contiguë au hangar des machines, s'élève une construction de 50 mètres de longueur sur 20 mètres de large avec une toiture très élevée, muni d'un lanterneau : c'est la bouillerie d'opium. [..]"
Adnams Brewery founded in 1872 in Southwold, by George and Ernest Adnams. The company produces cask ale and pasteurised bottled beers. Annual production is around 85,000 barrels.
In 2010, the company established the Copper House distillery for the production of gin, vodka and whisky.
Night photos of HJ Heinz in Wigan. The factory looks fantastic at night when there is not alot of wind and the steam rises vertically.
The best views can be seen while travelling on the M6 between junction 26 and 27. The motorway has a higher vantage point compared to where these photos were taken from.
I recall the Stork pasteurisers (see photo notes) were commissioned in 1989.
It all got very silly after Kathryn's somewhat out of character 'All Staff' e-mail when someone opened our milk without asking (the one with the padlock)...
? = THIEVING HANDS OFF
Yankalilla.
The actual settlement of Yankalilla occurred in 1842 with the arrival of Henry Kemmis, Septimane Herbert and George Worthington who all took up land and built houses. The farmers planted wheat and barley in the land they had cleared and by 1844 there were over 50 acres in wheat and several acres in potatoes. All three families built properties on the northern side of Bungala Creek. Worthington built near what was to become the Anglican Church and Kemmis built Manna Farm near the junction of the road to Victor Harbor and Hebert’s Bungala House, became the first house south of Willunga.
The establishment of local government occurred in 1854 with the first council meeting taking place in the Normanville Hotel. The council chambers were soon erected in Yankalilla. By the late 1860s Yankalilla and Normanville had three flour mills, five stores, two breweries, four blacksmiths, three hotels and five churches! The breweries had to be local in those days as beer did not keep and could not be easily transported. It was the work of Louis Pasteur that led to beer being pasteurised. Once this happened the small town breweries all closed and beer production was centralised in Adelaide. In the early years of the 1850s and 1860s Yankalilla was one of the biggest and most important towns in the state apart from the mining centres of Kapunda, Burra, Kadina and Moonta.
Historically Yankalilla has several worthy buildings. One is the old school house at 48 Main Street which was built by the government in 1859. Several people operated this as a private school. The most famous of these was Sister Mary McKillop and the Sisters of St Joseph in 1867 who operated this as their first country school outside of Adelaide. It was conducted for 40 Catholic children. The other significant building is Christ Church Anglican Church which was opened by Bishop Short in 1857. In recent years it has become the shrine of “Our Lady of Yankalilla” based on markings on the wall which resemble the Virgin Mary cradling a crucified Christ. The local rector reported the “image” in 1994 and it has been a shrine for pilgrims since 1996. The nearby Anglican cemetery has graves dating from 1854.
Origin: Vermont, United States
Milk Type: Cow
Age: 10-15 months
My review: TBA
"Cabot Clothbound is a special batch of Cabot Creamery cheddar aged by Jasper Hill Farm at their special calibrated vault cellars. The cheese is aged for 10-15 months, during aging period it is constantly brushed, turned, and monitored for quality.
Clothbound is traditional natural-rind, bandaged cheddar made from pasteurised cow’s milk. It has a crumbly texture and nutty aroma with a deeply savoury and slightly tangy flavour with caramel sweetness to the finish."
Cooking times vary considerably. A thin cut of fish may cook in a few minutes. Some otherwise tough cuts of meat, for example beef brisket and short ribs, benefit greatly from very long (48 to 72 hours) sous vide cooking at medium-rare temperatures of around 55 °C (131 °F), but the enzymes in chicken, and particularly fish, turn the food into mush after much shorter times.
Cooking time is often not at all critical, within limits, as the temperature is not high enough to change the nature of the food rapidly. For example fish, which becomes dry very quickly if cooked conventionally for a little longer than necessary, will remain in perfect condition for a significant time before degrading.
The time and temperature to pasteurise food may be longer than required to make it palatable, although cooking for the longer time will not impair the food. Pasteurisation is not always essential for safety if fresh uncontaminated food is cooked and eaten immediately; fresh raw foods such as sushi and steak tartare are widely eaten without ill effects.
For this 1 inch thick rump steak, I cooked it for 2 hours at 67.5 deg C.
COMMERCIAL DESCRIPTION
Available filtered and pasteurised in 550ml clear glass bottles.
"Very dark, fairly full in body and packed with flavor. Intense, dry tangy character of roasted barley."
Ingredients: Malt, cane sugar, roasted barley, hops, carbon dioxide
Ballybannan apple pressing day 141023
We think that over the course of the day we pressed about 1000kg of apples. Apples kept arriving over the course of the day and peopl left with apple juice for drinking or freezing or for cider making. We had a pasteuriser in action but its capacity was such that only a small proportion of the juice for drinking was pasteurised.
Ballybannan apple pressing day 141023
We think that over the course of the day we pressed about 1000kg of apples. Apples kept arriving over the course of the day and peopl left with apple juice for drinking or freezing or for cider making. We had a pasteuriser in action but its capacity was such that only a small proportion of the juice for drinking was pasteurised.
Adnams Brewery founded in 1872 in Southwold, by George and Ernest Adnams. The company produces cask ale and pasteurised bottled beers. Annual production is around 85,000 barrels.
In 2010, the company established the Copper House distillery for the production of gin, vodka and whisky.
www.telegraph.co.uk/culture/music/classicalmusic/5356894/...
Piotr Anderszewski interview - The reclusive Polish pianist talks to Ivan Hewett about his strange relationship with his 'significant other' - his Steinway.
Piotr Anderszewski - 'Sometimes it feels as if the piano might actually eat me': Piotr Anderszewski
By Ivan Hewett - 20 May 2009
I'm due to meet the reclusive Polish pianist Piotr Anderszewski at his flat in Paris. It's in the swankiest bit of town in the 16th arrondisement, down a street full of over-priced antique shops.
Not bad, I'm thinking, for a pianist who almost twenty years ago walked away from the prestigious Leeds Piano Competition, and now does relatively few concerts and doesn't teach.
But when Anderszweski lets me in, the apartment turns out to be tiny, more like student digs than the home of one of the world's most eminent pianists. We squeeze past the bicycle in the hall into a minute galley kitchen with an ancient lino floor. 'Please excuse the mess' he says distractedly. Up close he seems broader-shouldered and heftier than in his photographs, with a broad smile that creases his eantire face. 'Some tea?...and something maybe to eat...' he says, but his voice trails off and he looks worried, I suspect because he's just remembered the cupboard is bare. Then his face lights up. 'Have you ever tried Polish jam? It's not cooked, it's just pasteurised'.
As he spoons a dollop onto a tiny delicate plate that looks like a family heirloom, he tells me about his childhood, divided between Warsaw and summers spent at his grandmother's house in Budapest.
'My background is mixed in every way. My family in Warsaw was old-fashioned royalist, but on my grandmother's side they were intellectual Jews, and really convinced communists'.
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Piotr Anderszewski 21 May 2009
Was there music played in the household? 'My father played guitar in a band, but my biggest memory is of the Chopin competition, which in Poland is bigger than football. I remember my aunts and great-aunts arguing about who played the mazurkas better in 1956.
They got so angry they wouldn't speak for days'.
Then at age 7 the young Anderszweski went to Paris, where he acquired his third language. He showed enough talent to get a place at the Warsaw High School for music aged 14, but even so it wasn't until later that he really took the piano seriously. 'I suddenly realised that practice was a way of building something that was truly your own. It was like building a store of capital you could spend later'. So he's not one of those pianists like Argerich for whom things come fast and easily? 'No not at all, and I envy them in one way, and in another way I don't, because if you have that incredible natural facility how can you not feel totally insecure?'
You might think having a natural facility would be the best guarantee of security. But like Arthur Rubinstein, Anderszweski knows that pondering something, working out the whys and wherefores, is a more solid basis than mere talent. And unlike Rubinstein, who only discovered this after a brilliant early career, Anderszweski has known it from the very beginning.
Alongside the determination to drive to the root of things is a ruthless perfectionism which even now might drive him to repeat an entire recital piece as an encore, if he wasn't happy the first time round.
Such an attitude really leaves room only for one 'significant other' in Anderszewski's life – the Steinway piano down the corridor in his work-room. And yet on the new documentary of his life directed by Bruno Monsaingeon he's often shown singing as he plays, as if the piano can't give him want he wants. 'Well, yes there is an element of frustration that sometimes the piano won't sing enough. But that is also the secret of this instrument, which for me is the most musical of all instruments. It doesn't give you things, it suggests things. It is the supreme instrument of persuasion and suggestion'.
When he talks about his family, Anderszewski is affectionate but only half-engaged. But as he talks about the piano he seems stirred to his depths. 'You know the piano often seems to me like a machine that has to be warmed up. As I play it comes alive like an organism. It's really strange. Sometimes when I'm practicing it feels as if the piano might actually eat me!'
He's an endearing man in his rumpled sweat-shirt, radiating warmth. But there's also an aura of separateness about him, symbolised by his stubbornly old-fashioned tastes. Contemporary music? 'I haven't time really; you have to know what your limits are. Maybe Ligeti one day...'. Pop music? 'I like the Beatles...I don't know anything else'. What about Liszt? 'Awful.
The worst of the 19th century'. Busoni's arrangements of Bach?
He pulls a face. 'What's the point when there is so much real Bach?'.
But if his fierce purism makes Anderszewski lonely, it certainly hasn't made him austere or humourless. When I ask him why he doesn't play much chamber music he says 'Well...I'm a solitary person. But also I like to lie down, and you can't do that if you're rehearsing with another person. I really love to lie down, it's the natural position. Standing up is horrible – look!' He leaps up and sways theatrically, reducing me and the PR rep. from his record company to fits of laughter. 'It's so insecure, and so high! No, lying down is best. I wish someone would invent a piano I could play lying down, I would be so happy!'
"Old Speckled Hen" is a popular bitter, available both as a cask ale and pasteurised in bottles. First brewed in 1979 by Morland Brewery in Abingdon, Oxfordshire to celebrate the 50th anniversary of the MG car company setting up in Abingdon, and named after the brewery's own MG car - the paint splattered Owld' Speckled 'Un. Brewed since 1999 by Greene King. Greene King has retained the strain of yeast first used in 1896.
A glass of Zwickelfritz Hell Naturtrüb from Störtebeker Braumanufaktur in Stralsund, Germany, on draft at Zum Alten Fritz in Rostock.
Zwickelfritz Hell Naturtrüb is a 4.9% abv kellerbier, also known as zwickelbier or zoigl, which is a type of German beer which is not filtered or pasteurised. Zwickelfritz Hell is brewed specially for the Zum Alten Fritz pub-chain and also comes in a dunkel version.
It poured a cloudy yellow orange color with an offwhite head. It had a mild yeasty aroma with some floral hops. Mouthfeel was light with a soft carbonation. Flavor started out with a mild fruitiness that ended in a mild bitter finish, with a long aftertaste with notes of hay and yeast spiciness. Delicious and refreshing - a very good helles.
Taken near 96 Dulguigan Rd Dulguigan NSW 2484, Australia.
Captured with my Fujifilm GW690II on Ilford 120 HP5 film. Film processed in Ilfotec LC29 (6 mins). Negative scanned on Epson V500 scanner using Digitaliza Scanning mask.
Due to Mount Warning's proximity to Cape Byron, the Australian continent's easternmost point, it is the first place on mainland Australia to receive the sun's rays each day. See Wikipedia for more information at en.wikipedia.org/wiki/Mount_Warning
The first dairy farms in New South Wales were established in the Kiama District, south of Sydney, in the 1860s and 1870s. Reports of a warm climate and good farming land on the North Coast drew dairy farmers to the region in the 1880s and dairy cattle were first introduced to the Tweed Valley in the 1890s.
There were two factors that encouraged the growth of the dairy industry in the Tweed Valley:
The introduction of grass varieties, in particular, paspalum dilatatum, that were suited to the rich volcanic soils and which enabled the cows to produce more milk, and
The opening of the railway line connecting Lismore, Bangalow, Byron Bay, Mullumbimby and Murwillumbah, which gave dairy farmers direct access to towns along the railway line, and also to Sydney, to sell their butter.
Butter boxes were made from Hoop Pine, a timber that was non-tainting, meaning it did not change the smell or taste of the butter packed inside it. The boxes were used to pack export quality butter which was sent as far away as London. The stamp on the box says that the contents were “pasteurised” meaning the milk was sterilised to remove bacteria through a process of heating and then rapidly cooling it.
_________________________________________________________________
Please don't invite me to over-regulated and restricted groups.
PLEASE DO NOT USE ANY TYPE OF GRAPHICS OR IMAGES IN COMMENTS
(I will delete them without notice).
POR FAVOR NO USE NINGÚN TIPO DE GRÁFICA O IMÁGENES EN COMENTARIOS
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Your real comments and constructive criticism are appreciated and welcome.
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Queso 'Wookey Hole Cave Aged Cheddar' elaborado en Dorset y madurado en las cuevas de Wooky Hole (Somerset). Lecha de vaca pasteurizada.
Made in Dorset, but matured in the caves at Wookey Hole (Somerset). Pasteurised cows' milk.
DOP/PDO West Country Farmhouse Cheddar
A delivery of milk from Logar at the Kabul Dairy Union
The UN Food and Agriculture Organization (FAO) supported dairy focuses on encouraging farmers to sell milk for commercial products such as yoghurt, cheese, cream and butter.
The Kabul union handles 5,000 litres of milk a day, with unions in Mazar and Kunduz handling another 3,000 litres and 1,000 litres respectively.
The UN Special Representative for Afghanistan Kai Eide, visited the dairy urging more support for agriculture in Afghanistan: “I wanted to come here to see and support an important project which provides training, it provides the ability for the farmers to develop commercial production which is so important, it also provides a start to Afghanistan’s agricultural industry which is important and it also provides Afghan products for Afghan people.”
Photo: Jawad Jalali (UNAMA).
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UN SRSG lends support to Afghanistan’s dairy farmers
18 January 2009 - UN Special Representative Kai Eide has urged more investment in Afghanistan’s agricultural industry and the buying of more Afghan products and services.
Speaking during a visit to the Kabul Dairy Union, the Special Representative praised a project supported by the UN’s Food and Agriculture Organization (FAO) which has boosted the opportunity for dairy farmers to increase their earnings and get their products to markets.
SRSG Eide said: “I would like to see that we invest more in these kinds of businesses and that we see agriculture in Afghanistan grow.”
The Kabul Dairy Union is a unique project, replicated in the cities of Kunduz, Mazar and Herat, where dairy farmers have come together in cooperatives to sell their milk on the open market rather than just producing enough for their families or villages.
“I wanted to come here to see and support an important project which provides training, it provides the ability for the farmers to develop commercial production which is so important, it also provides a start to Afghanistan’s agricultural industry which is important and it also provides Afghan products for Afghan people,” noted SRSG Eide.
The project has seen the annual income of a dairy farmer rise from US$ 48 in 1999 to US$540. Cows are now producing six litres of surplus milk a day with the improved technology available compared to only 1.1 litres. The Kabul dairy currently handles 5000 litres of milk a day for processing into pasteurised milk, cream, yoghurt and butter. The dairy’s products are sold through 11 sales outlets in and around Kabul meaning around US$ 1700 a day from sales goes back to 620 rural farmers who are part of the project.
Dr. Mustafa Zafar, the General Director of the Guzargah Dairy Plant said that one of the main benefits of the programme is that it has introduced animal husbandry as a commercial business for farmers. “This union has had a fundamental change on Afghan livestock culture as there was no culture of selling products before. The products were not of a high quality and people just sold in their own area. Now everyone in the villages would like to sell milk,” he added.
Tekeste Tekie FAO’s Representative in Afghanistan said: “We train the farmers how to improve their yield of milk. From the beginning of this year another union will open in Nangarhar and we want to duplicate this in other areas where there is potential for milk production to substitute the imports from neighbouring countries.”
Taken near 96 Dulguigan Rd Dulguigan NSW 2484, Australia.
Captured with my Fujifilm GW690II on Ilford 120 HP5 film. Film processed in Ilfotec LC29 (6 mins). Negative scanned on Epson V500 scanner using Digitaliza Scanning mask.
Due to Mount Warning's proximity to Cape Byron, the Australian continent's easternmost point, it is the first place on mainland Australia to receive the sun's rays each day. See Wikipedia for more information at en.wikipedia.org/wiki/Mount_Warning
The first dairy farms in New South Wales were established in the Kiama District, south of Sydney, in the 1860s and 1870s. Reports of a warm climate and good farming land on the North Coast drew dairy farmers to the region in the 1880s and dairy cattle were first introduced to the Tweed Valley in the 1890s.
There were two factors that encouraged the growth of the dairy industry in the Tweed Valley:
The introduction of grass varieties, in particular, paspalum dilatatum, that were suited to the rich volcanic soils and which enabled the cows to produce more milk, and
The opening of the railway line connecting Lismore, Bangalow, Byron Bay, Mullumbimby and Murwillumbah, which gave dairy farmers direct access to towns along the railway line, and also to Sydney, to sell their butter.
Butter boxes were made from Hoop Pine, a timber that was non-tainting, meaning it did not change the smell or taste of the butter packed inside it. The boxes were used to pack export quality butter which was sent as far away as London. The stamp on the box says that the contents were “pasteurised” meaning the milk was sterilised to remove bacteria through a process of heating and then rapidly cooling it.
_________________________________________________________________
Please don't invite me to over-regulated and restricted groups.
PLEASE DO NOT USE ANY TYPE OF GRAPHICS OR IMAGES IN COMMENTS
(I will delete them without notice).
POR FAVOR NO USE NINGÚN TIPO DE GRÁFICA O IMÁGENES EN COMENTARIOS
(Los suprimiré sin el aviso).
Your real comments and constructive criticism are appreciated and welcome.
_________________________________________________________________
Child mortality in Ireland, especially in Dublin, was one of the highest in Europe at the turn of the last century. Tuberculosis was one of the most lethal diseases, especially among the poor. The Women's National Health Association operated mother and baby clubs in Dublin and Belfast. Medical staff gave advice to mother on infant and childcare and, very importantly, pasteurised milk was made available to them. This drastically cut the level of infection with TB among children. Tuberculosis, however, remained a major killer among the Irish people right up until the state campaign to eradicate the disease initiated by Minister Noel Browne in the late 1940s. This three volume edition describes the situation as it was in 1908.
Chisellers: Childhood in Dublin through the centuries - About | Copyrpyright notice
Queso Bouncing Berry con arándanos - País de Gales. Leche de vaca pasteurizada, cuajo vegetal.
With cranberries. Wales. Pasteurised cows' milk, vegetarian rennet.
So much for labelling laws.
Ingredients: pasteurised goat's milk.
"Made exclusively from swiss brown cows milk"
Notes
In 1903, Bill Smith started dairying in Stuart Rd, trading as The Model Dairy. His father had originally operated a dairy for the Carrington Hotel from the 1880s, before entering into a partnership with Mr S Whitehead in a dairy in Barton St.
The Model Dairy prospered and his son Ossie later started his own dairy on adjoining land before amalgamating with his father, to become one of the largest dairies in the district.
There were up to 28 dairies operating in the Katoomba - Leura area in the early 1900s, supplying fresh milk, butter and cream to local hotels, guest houses and homes.
With the introduction of compulsory milk pasteurisation and refrigerated transport in the 1950s, the small, town dairies fell into decline.
Format: B&W photograph
Date Range: 1920s
Licensing: Attribution, share alike, creative commons.
Repository: Blue Mountains City Library www.bmcc.nsw.gov.au/yourcommunity/library
Part of: Local Studies Collection - LS Images 4088B
Provenance: Donation
Botanical Brewing is a simple process involving herbs and plant roots.
The original recipe saw us take ginger roots, mill them before tumbling them into copper steam jacketed pans and leaving to bubble and simmer, releasing all their flavour. Adding finest herbs, natural flavouring, sugar, brewer''s yeast and fresh spring water the liquid was transferred to wooden vats where it was left to ferment.
The liquid went on fermenting as it was bottled and corked in the old stone "Grey Hens" - where it would fully mature and be ready to drink by the end of the week.
Today our processes have been updated through the addition of mild carbonation to replace the carbon dioxide lost in pasteurisation, which gives the product a longer life and keeps the level of alcohol to no more than 0.5%
This former factory was designed by Arthur William Mackenzie Mowle of Gloucester and built for the Gloucester Co-op. Dairy Co. Ltd by Daniel Gallagher, J.C. Pickles and A. McIlroy in 1937.
The main building measures 253 ft x 63 ft (77.11 m x 19.20 m), made entirely of brick, concrete and steel. It was capable of pasteurising 1,000 gallons (3,785.40 l) of cream an hour and producing 70 tons (71.12 t) of butter a week. It was the first butter factory in the State with a tiled roof, which was a progressive move as it kept everything in the factory much cooler than under a traditional corrugated iron roof. The roof overhangs the pavement all around to further aid cooling and all the insulated rooms are lined with corkwood sourced from Spain just before the civil war there broke out. This was a marked improvement on the previous system of insulating the walls with charcoal. Power for the new factory was generated by a 275 h.p. Ruston & Hornsby Ltd engine.
The receiving platform measures 59 ft x 41 ft (17.98 m x 12.50 m), on which there was an electric milk can washer. The risk of dust accumulation on the platform was minimised by a 20 ft (6.09 m) wide pavement. In the cream store were six cooling vats with a total capacity of 6,000 gallons (27,276 l). The churn room (which held three large churns) measures 52 ft x 41 ft (15.85 m x 12.50 m), and the butter cold room has an area of 280 sq. ft (26.01 sq. m) capacity. The ice store, in which ice could be stored for nearly six months, measures 16 ft 6 in. x 8 ft (4.88 m x 2.44 m). Other rooms include the pasteurising room, brine tank room, cold water room, box room and the salt and paper storeroom. There were extensions to the factory in 1963, but it closed in 2001, though is now partly reused.
Reference: Phillip Simpson, “Historical Guide to New South Wales”, Australian Scholarly Publishing, Melbourne, 2020.