View allAll Photos Tagged pasteurizer
The macaroni and cheese at Beecher's Handmade Cheese has been featured on The Martha Stewart Show and as one of Oprah's "Favorite Things." Beecher's says the key to their mac & cheese, which they sell over 17,000 orders of annually in Seattle, is to undercook the pasta by half, so that it softens from the béchamel sauce during baking.
Beecher's Handmade Cheese, at 900 Broadway, is an artisan cheesemaker, café and gourmet retail shop. In 2003, Kurt Beecher Dammeier and cheesemaker Brad Sinko opened the first Beecher's Handmade in Seattle's Pike Place Market. He expanded to New York's Flatiron District in June, 2011. Unlike most artisan cheese makers, Beecher's mainly uses pasteurized milk and operates a high-volume modern production facility, with multiple farms supplying milk. As with the Seattle location, the cheese made in New York City is made from premium milk from local herds just south of Albany. The facilities have a capacity of over three tons of cheese a day.
A bottle of Girardin Faro from Brouwerij Girardin in Sint Ulriks-Kapelle, Belgium.
Belgium is the source of many strange beers and beer styles, Faro is one of them. Historically, Faro was a low-alcohol, sweetened beer made from a blend of lambic and a much lighter, freshly brewed beer to which brown sugar was added. The modern Faro is bottled, sweetened and pasteurized to prevent refermentation in the bottle. While it used to be a very popular beer, today just a few lambic breweries make it. Girardin is one of them.
The Girardin Faro holds 5% abv. It poured a redish golden brown color with a beige head. I found the aroma to be a bit farm ale like, with an earthy tartness and caramel sweetness in the mix. The mouthfeel was surprisingly sweet. The flavor started out caramel sweet with a light acidity and just a hint of tartness. Because of the sweetness this beer doesn't have the feel of a lambic, just hints of tartness.
Though not very exciting, compared to the Oude Geuze I had just tasted, the Girardin Faro was a very harmonic beer, with a light overall sweetness and just enough acidity to make it easy to drink.
Victoria Hospital for Sick Children is a building in Toronto, Ontario, Canada. It was built in 1892 by the architectural firm of Darling and Curry, and served as the hospital that is now called Hospital for Sick Children (or "SickKids") until 1951. The construction of the five-storey building was a very important step in the history of the hospital since it was previously located in a small downtown house which was rented for sixteen years by Elizabeth McMaster, the founder of the hospital, with support from a group of Toronto women (Toronto Archives). The invention of pablum, the introduction of incorporated x-rays in 1896, and the origins of the battle for compulsory milk pasteurization in 1908 occurred in this building (Adams 206). Since 1993, it has been home to Canadian Red Cross Regional Blood Centre and the later the Canadian Blood Services Regional Blood Centre. It is located at the corner of College and Elizabeth streets, near the Toronto General Hospital.
U.S. Senator Martin Heinrich (D-N.M.) continued his Local Food Tour at De Smet Dairy in Bosque Farms, New Mexico’s only Grade A dairy farm and bottling facility for raw milk and pasteurized, non-homogenized milk and yogurt. Heinrich explored the family history behind the dairy and how their dairy cows are free grazing and grass-fed year-round, in addition to being free of hormones, antibiotics, and GMOs.
A beautiful and well preserved koelschip ("coolship") on the roof of the Het Anker brewery in Mechelen.
This koelschip was in use until 1991, when the EU banned its use for sanitary reasons (only lambic brewers were allowed to continue using open koelschips). As the name implies, it was used to cool the hot wort, which was pumped up from the brewing kettle and then allowed to cool in this wide and shallow vessel - from 100 to 72 degrees Centigrade. 72 C is the pasteurization limit, above which no wild yeast infections can survice in the wort.
At 72 C, the wort was allowed to run down into the brewery again to be cooled further, before it was transferred to fermentation tanks.
Michael Schmidt (right) stands with his cow-share members in a demonstration outside the ROM. The 'right to choose' demonstration took place before the screening of the documentary 'Michael Schmidt: Organic Hero or Bioterrorist'. The film is part of the Planet in Focus film festival. ROM security wasn't too pleased with what was going on and asked the herd to moo-ve on (sorry, couldn't resist!). The cow headdresses were eye-catching and drew a large crowd of bewildered onlookers.
For 20 years Michael Schmidt, farmer and musician, has defied the law. In spite of the legalization of raw milk in European countries and many states in the United States, raw milk remains illegal in Ontario. Taking on the powerful milk lobby, Schmidt and his Cow-share members, challenge the prevailing wisdom over pasteurized milk. Scientists, Health and Agricultural authorities, as well as politicians in Ontario argue over accepted legitimate practices. In the meantime, Schmidt travels to other jurisdictions to demonstrate the success in the sale of raw milk. With an impending trial on the horizon and food security at the top of our agenda is Schmidt a saviour or a threat to the status quo? Norman Lofts’ timely film will bring you even closer to an issue right here on our doorstep.' (From the Planet in Focus website)
Ronnybrook Dairy @ the Chelsea Market, 75 9th Avenue, NYC
by navema
In 1941, long before anyone had heard of mega-farms or agri-corporations, Nana and Papa Osofsky started a small dairy farm, naming it for their eldest son, Ronny. Today, their extended family of kids and cows continues to work those same lovely Hudson Valley pastures, making milk products the same way for three generations, in small batches, delivered at peak freshness, pasteurized and hormone free.
The Ronnybrook Dairy, in Chelsea Market, offers passersby a peek through its glass windows at the malt shop with stacks of vintage milk rates. Pints of ice cream and bottles of milk and yogurt product fill fridges, ready to be grabbed for home consumption. Shaken and blended milk cocktails, milkshakes and light snacks can be enjoyed at the circular counter seats
For more info, visit: www.ronnybrook.com/
One elderly lady in her upper 80's remembers the milk being delivered in a cart pulled by two ponies , one which...
she recalls was named Peggy. It's memories like that, a little girl running to fetch the milk and greet the milk ponies in the early morning before heading off to school, that I love. That was in the mid 1930's. The following is the response I got back from local McAdam historian Danny McCracken :had a nice family history chat with Frank Thorburn about the Hawthorne Dairy.
His Grandmother was a Hawthorne and the family did have a farm out on what
is now known as Carvell Road. Her 2nd marriage was to Rawley Vail.
He said that the Hawthorne family only had a few cows, but his Grandfather
Rawley Vail, whom Frank called 'Pop' did have a farm on what is now known as
the Steve Dewitt farm and did deliver milk around McAdam until the laws required
milk to be pasteurized. Guess what he used to deliver the milk, 2 pones and Frank remembers
one as Peggy, which would be 1 of the 2 I remember him having into the 1950s and
kept behind the house where Charles Gable now lives.
He mentioned there was some swapping of properties between the Dewitt, Hawthorne and Vail
families. Trade a farm for a home in town.
He could only speculate about using the Hawthorne name, maybe in much earlier years the Hawthorne's
had the bottles. Danny
So it seems the Hawthorne's had the milk run at first then passed it on to the son-in-law at some time who ran it until the pasteurization law came in. Also see the DeWitt history next photo as they also sold milk. A bit confusing who actually used the bottle.
Harrison Timothy Suchyta, Undergraduate and Research Assistant at Civil and Environmental Engineering, fills a plastic watering can with Urine Derived Fertilizer (UDF) at the University of Michigan Nichols Arboretum at 1610 Washington Heights in Ann Arbor, MI on Wednesday April 28, 2021.
UDF is fertilizer produced from diverted and sanitized human urine that can be used on plants and for agriculture. Well-researched methods such as pasteurization and activated carbon filtration are used to remove pathogens and pharmaceuticals present in urine.
Environmental engineers at the University of Michigan are leaders in studying how UDF can be a viable, energy and resource saving solution to reduce human impact on the environment and climate.
Photo: Robert Coelius/University of Michigan Engineering, Communications & Marketing
Gelato, or the plural Gelati, is Italian ice cream made from a liquid, milk or water; a solid, sugar, fats or sweeteners; flavorings, pastes, fruit powders; stabilizers, guar gum, locust bean, etc.; emulsifiers, mono- and digylcerides; and air. The process in which gelato is made varies on the ingredients used as it can be made using a hot process, which includes pasteurization or as a cold process which doesn't require pasteurization. Both processes require a gelato batch freezer, which makes the end product by mixing the ingredients and incorporating air. Like high-end ice cream, gelato generally has less than 55% air, resulting in a denser and more flavorful product.
Castle Rock milk is vat pasteurized, non-homogenized grass fed milk from a small family farm in Wisconsin. In non-homogenized milk (unlike 99% of the milk found in supermarkets in the US), the cream truly rises to the top and has a different texture than the rest of the milk (cream is much thicker than milk of course). Non-homogenized milk is much easier for our bodies to digest as it is still in its natural state (instead of forcing the fat and sugar molecules together during homogenization). You can spoon this rich cream off the top and stir into your coffee or you can shake it up into the milk and enjoy the little bit of cream you get with each glass. It’s the healthiest milk product available in retail and it’s delicious to boot!
I had so many pounds and pounds of delicious red meat which I just removed from the pineapple/mango marinade, that I was afraid that I wouldn’t be able to fit it all in the “big ass” stainless steel commercial dehydrator. I’m not going to claim that the meat was going, “Moo!” but it was so fresh it was still quivering a bit. Connor Garwacki, the Corps of Cadets Squadron Eight (8) “Jerky Officer” specifically requested that I make some special, “Animal” jerky dusted with crushed red (pizza) pepper. I have never asked Connor for a single favor other than telling him to never, ever feed any jerky to a fish. fish are not worthy of jerky. If Connor chooses, he can let his fish lick the inside of the bags when they’re empty. [Note: “fish” is a term for freshmen at Texas A&M]
I hope Connor shows up to my “office” tomorrow with some help. My Aggie Engineering Ring estimates it’s going to take two men and a boy to carry all of this jerky. My Corps of Cadets unit no longer exists because some jerk decided to disban it. So, I’m blessed that Squadron 8, which I always liked, is willing to relieve me of all of this jerky. I only hope they will continue to do so in the future.
I’ve been making jerky since I was an off-campus day student cadet in the Corps at Texas A&M. That was more than a couple of years ago. In fact, it was many, many, many years ago. People ask me if it’s difficult. No, it isn’t. It’s all of the cleaning that’s difficult. You have to be ultra sanitary when you’re working with raw food like this. There’s a lot of hot water, soap, and bleach involved immediately before loading the “big ass” dehydrator.
I posted Little Texas Aggie Bear next to the “big ass” stainless steel dehydrator. I had him recite his General Orders and I told him, “Keep the damn armadillos away from the jerky! Use any means of force necessary.” Aggie Bear shouted, “Yes Sir. It won’t happen on my watch.”
I’ll be pasteurizing the beef by bringing it to an internal temperature of 165 degrees (F) and then ramping down the temperature so the meat stays flexible and doesn’t crack when bent. The air moves through the box fairly fast. It’s only been about 45 minutes, but my home smells of mango and pineapple. It makes me want to put on some Jimmy Buffett and drink some boat drinks. “Wasting away in Margaritaville!”
I’m old enough to remember when my grandmother (who survived the Great Depression) told me, “A woman doesn’t eat jerky because it looks unladylike. Only women of ‘easy virtue’ or women in prison eat jerky.” :-)
Jersey Shore Fightin’ Texas Aggie Ring was very upset when we got home this afternoon. In fact Aggie Ring cried out, “I’m nothing more than a common criminal now. I’m going to go to jail. Do you have any idea what they’d do to a handsome shiny Aggie Ring in prison? Do you? It won’t be good for me.”
You see, in New Jersey, it’s illegal to buy or sell raw unpasteurized dairy products. If you’ve ever used raw milk or cream to make butter, cream cheese, crème fraîche, cheese, etc… then you know that the pasteurized stuff you buy at the grocery store isn’t really much good other than for putting it in your coffee or tea.
Texas Aggie Ring laughed his trademark “Evil Aggie Ring Laugh™” this morning and told me, “Lets take a drive over to Pennsylvania. I want to pick up a couple of things.
In PA, where it IS legal to buy and sell raw dairy, Aggie Ring picked up a half gallon of raw milk and raw heavy cream. Aggie Ring had me put the two bottles in the trunk. He didn’t want to be stopped at the New Jersey border and caught bringing raw dairy into the state. “They’re not taking this Aggie Ring alive!” he cried as we reentered the Garden State. “Even if you go down with me.”
Although the Aggie Ring was sweating the whole time we were driving back, we made it home without incident. As soon as we walked through the door Aggie Ring said to me, “I want to make fresh raw butter, Now!”
Now I’m sure everyone reading this has made fresh butter and churned their own homemade ice cream. Aggie Ring has certainly done it plenty of times and he’s not even a Dairy Science Aggie Ring. These are just plain life skills that everyone needs to know.
Aggie Ring didn’t want to clean all his kitchen tools twice, so he decided to use the entire half gallon of raw heavy cream. He did two batches because his food processor can’t handle the entire half gallon at one time.
It took about 4 or 5 minutes for each batch of raw heavy cream on low for the yellow butter to form and leave the liquid liquid buttermilk. (Which, by the way is totally different than what comes in a box. We don’t even like buttermilk but we can drink or put the fresh buttermilk on our cereal all day.)
The butter solids were put through a strainer to drain and to prevent them from falling into the fresh buttermilk.
Aggie Ring put both batches of the butter into a large bowl and kneeded it time after time to force the remaining white buttermilk out of the solids. The more of the proteins from the buttermilk you can remove from the butter, the longer it will stay fresh. Once liquid had stopped coming out of the butter, Aggie Ring filled the bowl up with ice water and continued to kneed it to wash it. He did this about four times until the ice water stayed clear. He added a dash or two of sea salt and worked that in
We rolled the butter into a large “butter ball” and pressed it down into a sealable container so it can ripen in the refrigerator for a day or two. Afterwards, Aggie Ring plans to make garlic butter and perhaps cinnamon sugar butter with some of it. We will clarify any that remains so we can have clarified butter for up to 6 months.
The half-gallon of raw heavy cream made a quart of buttermilk and a little over a pound and a half of fresh raw butter.
At the end of the buttery experience, Aggie Ring was covered in a lot of fresh butter and called out, “Who want’s to lick the butter off me?” Then he let out his trademark “Evil Aggie Ring Laugh™” and said, “Just kidding. No one can lick this Aggie Ring!”
#AggieRing
Sidral Mundet – ¡Destapa La Manzana!
Made with natural sugar and no artificial flavors or colors, Sidral Mundet boasts a unique and delicious taste. Started by Don Arturo Mundet in 1902 Sidral Mundet still remains the 100% Mexican soft drink with a flavor that really does come from real apples!
Sidral Mundet esta hecho a base de jugo de manzana natural, con azúcar 100% natural y sin colorantes, lo que origina su sabor único. Desde 1902 Mundet es el refresco de manzana 100% Mexicano y con auténtico sabor a manzana porque su sabor “SI proviene de la manzana”.
The macaroni and cheese at Beecher's Handmade Cheese has been featured on The Martha Stewart Show and as one of Oprah's "Favorite Things." Beecher's says the key to their mac & cheese, which they sell over 17,000 orders of annually in Seattle, is to undercook the pasta by half, so that it softens from the béchamel sauce during baking.
Beecher's Handmade Cheese, at 900 Broadway, is an artisan cheesemaker, café and gourmet retail shop. In 2003, Kurt Beecher Dammeier and cheesemaker Brad Sinko opened the first Beecher's Handmade in Seattle's Pike Place Market. He expanded to New York's Flatiron District in June, 2011. Unlike most artisan cheese makers, Beecher's mainly uses pasteurized milk and operates a high-volume modern production facility, with multiple farms supplying milk. As with the Seattle location, the cheese made in New York City is made from premium milk from local herds just south of Albany. The facilities have a capacity of over three tons of cheese a day.
French biologist and chemist Louis Pasteur's work in the causes and cures for disease supported the germ theory of disease; he invented the first vaccine for rabies, and he invented the process for treating milk and wine called "pasteurization" that is named for him.
Credit: unidentified photographer, before 1895; from the Smithsonian Institution Libraries [source].
Mike Minar, general manager of Cedar Summit Dairy, working at the milk holding tanks. The milk is held in the tanks between pasteurization and bottling.
Michael answering questions from the audience following the screening of the film.
For 20 years Michael Schmidt, farmer and musician, has defied the law. In spite of the legalization of raw milk in European countries and many states in the United States, raw milk remains illegal in Ontario. Taking on the powerful milk lobby, Schmidt and his Cow-share members, challenge the prevailing wisdom over pasteurized milk. Scientists, Health and Agricultural authorities, as well as politicians in Ontario argue over accepted legitimate practices. In the meantime, Schmidt travels to other jurisdictions to demonstrate the success in the sale of raw milk. With an impending trial on the horizon and food security at the top of our agenda is Schmidt a saviour or a threat to the status quo? Norman Lofts’ timely film will bring you even closer to an issue right here on our doorstep.' (From the Planet in Focus website)
Sidral Mundet – ¡Destapa La Manzana!
Made with natural sugar and no artificial flavors or colors, Sidral Mundet boasts a unique and delicious taste. Started by Don Arturo Mundet in 1902 Sidral Mundet still remains the 100% Mexican soft drink with a flavor that really does come from real apples!
Sidral Mundet esta hecho a base de jugo de manzana natural, con azúcar 100% natural y sin colorantes, lo que origina su sabor único. Desde 1902 Mundet es el refresco de manzana 100% Mexicano y con auténtico sabor a manzana porque su sabor “SI proviene de la manzana”.
Sidral Mundet – ¡Destapa La Manzana!
Made with natural sugar and no artificial flavors or colors, Sidral Mundet boasts a unique and delicious taste. Started by Don Arturo Mundet in 1902 Sidral Mundet still remains the 100% Mexican soft drink with a flavor that really does come from real apples!
Sidral Mundet esta hecho a base de jugo de manzana natural, con azúcar 100% natural y sin colorantes, lo que origina su sabor único. Desde 1902 Mundet es el refresco de manzana 100% Mexicano y con auténtico sabor a manzana porque su sabor “SI proviene de la manzana”.
Hormel and Ro-Tel, seen here advertising “the one dip everyone will look up to” in 1992, may have changed their respective logos over the years, but both retain elements of the logos seen here. More importantly, this recipe - “The Big Dipper” - is still around and popular today, inviting Velveeta into the mix (over the rather unappetizing-sounding “pasteurized processed cheese, cubed”). This website calls it “The Best Queso Ever... [and] I don't kid around about these things”:
www.bakeat350goessavory.com/2011/12/best-queso-everi-dont...
(c) 2015 Retail Retell
By uploading these cookbook ads, published in the 1990s, I'm meaning to showcase the past – nothing else. No copyright infringement, however old, is intended. And as always, if you share or use my photos, I'd appreciate if you gave me credit. :)
Sidral Mundet – ¡Destapa La Manzana!
Made with natural sugar and no artificial flavors or colors, Sidral Mundet boasts a unique and delicious taste. Started by Don Arturo Mundet in 1902 Sidral Mundet still remains the 100% Mexican soft drink with a flavor that really does come from real apples!
Sidral Mundet esta hecho a base de jugo de manzana natural, con azúcar 100% natural y sin colorantes, lo que origina su sabor único. Desde 1902 Mundet es el refresco de manzana 100% Mexicano y con auténtico sabor a manzana porque su sabor “SI proviene de la manzana”.
The HOBO U12 Stainless Temperature Data Logger is ideal for food, pharmaceutical, autoclave, and other applications where high-accuracy temperature data is critical. With its broad temperature range (-40 to 125C) and food-grade stainless steel housing, the U12 Stainless Temperature Data Logger withstands process conditions from pasteurization to flash freezing and washdown. The U12 Stainless is also ideal for high-temperature or deep underwater applications.
Sidral Mundet – ¡Destapa La Manzana!
Made with natural sugar and no artificial flavors or colors, Sidral Mundet boasts a unique and delicious taste. Started by Don Arturo Mundet in 1902 Sidral Mundet still remains the 100% Mexican soft drink with a flavor that really does come from real apples!
Sidral Mundet esta hecho a base de jugo de manzana natural, con azúcar 100% natural y sin colorantes, lo que origina su sabor único. Desde 1902 Mundet es el refresco de manzana 100% Mexicano y con auténtico sabor a manzana porque su sabor “SI proviene de la manzana”.
view large: www.flickr.com/photos/51992558@N00/4772649868/sizes/o
menu text:
WELCOME TO FOX CAFE
Sandwiches - Entrees - Specials
- Baked Ham Sandwich
- Fried Ham Sandwich
- Egg Salad Sandwich
- Pure Pork ___
-...
- Cold Meat Plate - Boiled Ham, Braunschweiger, garnished with Potato Salad, Hard Boiled Egg. Sliced Tomato, Pickles and Olive: 50c
- Delicious T-Bone Steak - Cut From Choice Western Beef - French Fried Potatoes: 75c
- Genuine Calf Liver - WITH BACON Grilled In Butter, Pineapple Cheese Salad, French Fried Potatoes: 55c
Beverages:
- Coffee, 5c
- Postum, 5c
- Buttermilk, 5c
- Hot Chocolate, 10c
- Iced Tea, 5c
- Hot Tea, 5c
- Double Rich Malted Milk, 20c
- Grade A Pasteurized Sweet Milk, 5c
- Milk Shake, 15c
- Pure Cream, Glass, 20c
- All Beers, 15c
- Half and Half, 15c
The back side label on the bottle of Kauno Biržiečių Alus Stouts listing the brewery name and stating that the beer was not filtered or pasteurized.
It's a cottage industry. Get it? HA HA HA HA.
This is the recipe I used this time, as I lost the old one I used to use. I liked that one better, I have to say, as I found it to be harder and more durable. I can remember it had heavy cream in it but no other details.
How to Make a Gingerbread House
Ingredients
6 cups all purpose flour
1/2 teaspoon baking powder
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves or allspice
1/2 teaspoon salt
1 1/2 sticks (12 Tbsp) butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
1 cup dark molasses
1 Tbsp water
Method
Make the Gingerbread Dough
1 Whisk together the dry ingredients in a large bowl, set aside.
2 Using an electric mixer, beat on medium speed the butter and brown sugar until fluffy and well blended. Beat in the eggs, molasses and water until well combined.
3 Beat half of the flour mixture into the molasses mixture until well blended and smooth. Stir in the remaining flour. Knead (or use your mixer's dough hook) until well blended. If dough is too soft, add a little more flour.
4 Wrap the dough in plastic wrap and refrigerate at least two hours, preferably overnight. You can make it up to 3 days ahead of time. Let sit at room temperature for at least 10 minutes before rolling out.
Create and Cut Out Pattern Pieces
Create a gingerbread house pattern by cutting out pieces of stiff paper (like that of a manila folder) or cardboard. I like cardboard because it's almost as thick as the gingerbread house pieces will be, and you can create a house model easily using the pieces. The following links are to gif images of the pattern that we used to make these houses. They should print out with the correct proportions (1 inch on the pattern = 1 inch in real life), but if not, the dimensions are also given on the pattern so you can use a ruler and create your own.
Roof Pattern
Side and Chimney Pattern
Front and Back Pattern
Make the Gingerbread House Pieces
1 Preheat oven to 350°F, with the oven rack in the middle. Have several flat cookie sheets ready, preferably ones that you know will not warp in the oven heat.
2 Divide the dough in two. Spread parchment paper or wax paper on a large flat surface for rolling. Dust the paper lightly with flour. Working with one portion of the dough at a time, use a rolling pin to roll out the dough to an even thickness of 1/4-inch. Add a little flour to the surface of the dough, and check for sticking as you roll it out. If it sticks to either your rolling pin or the rolling surface, dust with more flour. If the rolled out dough is very soft, you may want to freeze it for an hour before cutting out the patterns.
3 Rub a little flour over the surface of the dough. Place the pattern pieces on the dough, as many pattern pieces as will fit on the dough. Use a small sharp knife to cut out the pattern pieces from the dough, wiping the knife surface clean frequently. Depending on how soft the dough is, you may need to use scissors to cut the wax paper or parchment paper. You can cut out the patterns through the dough and parchment paper, placing the dough pieces with the paper directly on the cookie sheets. If you are not using parchment paper or wax paper, you may need to use a large metal spatula to transfer the dough pieces to a greased cookie sheet. Space the pieces on the cookie sheet an inch apart from each other. If dough pieces stretch during the transfer process, push them back into shape.
You can cut out a door and window(s) at this point, or you can wait until after baking, soon after the pieces have come out of the oven while the cookies are still warm.
4 Bake in a 350°F oven until the edges are just beginning to darken, 11-15 minutes for the large pieces, 6-8 minutes for the small pieces. Rotate the cookie sheets half way through the baking for more even browning. Remove the sheets to racks to cool, about 15 minutes.
While the pieces are still slightly warm, lay the pattern pieces over them and use a large straight chef's knife to trim off any parts of the pieces that have through cooking spread beyond the pattern.
Remove pieces to cool directly on racks to cool completely.
gingerbread-house-1.jpg gingerbread-house-2.jpg
Make Royal Icing
Royal icing is not only used for decorating, but it is the mortar that holds the gingerbread pieces together to form the house. The following proportions should make enough icing for both the mortaring step and for decorating for one gingerbread house.
2 large egg whites
2 2/3 cup powdered sugar, divided
1 Whisk together until smooth the egg whites and 1 1/3 cups of the powdered sugar.
2 If you are planning to eat your gingerbread house, and are concerned about the safety of raw eggs, you can microwave the egg white powdered sugar mixture for several seconds (30-40) until the mixture reaches a temperature of 160 degrees, but not higher than 175°F. You can also use pasteurized dried or liquid egg whites.
3 Add the remaining 1 1/3 cup of powdered sugar to the sugar egg mixture. Using an electric mixer, beat on high speed until the icing holds stiff peaks. If it doesn't form stiff peaks, add more powdered sugar.
4 Place a dampened clean towel over the bowl of royal icing. Keep this towel over the icing to prevent it from drying out while you work with it.
5 When you are ready to mortar or decorate, fill a pastry bag with the icing. If you don't have a pastry bag, you can make your own with a re-sealable plastic freezer bag, just cut off the tip (a small cut) of one of the corners of the bag. Plastic or metal piping tips are available in supermarkets which you can also use with a freezer bag, for more controlled piping.
Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.
WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.
Selected WETLAB Initiatives
The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.
Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.
Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.
Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.
WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.
+ We make every attempt to use local grey-water in these projects.
+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.
Louis Pasteur was a French chemist and microbiologist renowned for his groundbreaking discoveries in the fields of germ theory, microbiology, and vaccination.
Here’s a summary of his major contributions in English:
Who Was Louis Pasteur?
Born: December 27, 1822, in Dole, France
Died: September 28, 1895, in Marnes-la-Coquette, France
Profession: Chemist and Microbiologist
🔬 Major Contributions:
1. Germ Theory of Disease
Pasteur demonstrated that microorganisms (germs) are responsible for diseases and fermentation.
Before his work, many believed in spontaneous generation — the idea that life could arise from non-living matter.
2. Pasteurization
He invented a process to heat liquids (like milk and wine) to kill harmful bacteria — this process is now called pasteurization.
This significantly reduced food spoilage and improved public health.
3. Vaccines
Pasteur developed the first vaccines for:
Rabies
Anthrax
Chicken cholera
He proved that weakened forms of microbes could be used to immunize people and animals.
4. Silkworm Disease
He saved the French silk industry by identifying and controlling diseases affecting silkworms.
️ Legacy:
Founded the Pasteur Institute in Paris in 1887, which remains a major center for biomedical research.
His work laid the foundation for modern microbiology, immunology, and public health.
s169a 10645 EncMedi1970-5 Louis Pasteur (1822-1895) Medicinska enciklopedija 5 O-SOK JLZ Zagreb MCMLXX
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Louis Pasteur bio je francuski kemičar i mikrobiolog koji se smatra jednim od najvažnijih znanstvenika u povijesti medicine i biologije. Njegova otkrića promijenila su razumijevanje bolesti, mikroorganizama i liječenja.
📅 Osnovne informacije
Rođen: 27. prosinca 1822., Dole, Francuska
Umro: 28. rujna 1895., Marnes-la-Coquette, Francuska
Zanimanje: Kemičar i mikrobiolog
🔬 Najvažnija postignuća
1. Teorija klica (germ theory)
Dokazao je da bolesti ne nastaju spontano, već ih uzrokuju mikroorganizmi.
Time je srušio dotadašnje uvjerenje o spontanom nastanku života.
2. Pasterizacija
Razvio je proces zagrijavanja tekućina (npr. mlijeka, vina) kako bi se uništili štetni mikroorganizmi.
Taj proces se i danas koristi i naziva se po njemu: pasterizacija.
3. Cjepiva
Razvio je prva cjepiva protiv: Bjesnoće, Antraksa (crni prišt),
Pileće kolere
Pokazao je da se oslabljeni mikroorganizmi mogu koristiti za imunizaciju.
4. Spašavanje industrije svile
Istraživao bolesti dudova svilca i pomogao u spašavanju francuske svilarstva.
️ Nasljeđe
Godine 1887. osnovao je Pasteurov institut u Parizu, koji je i danas važno središte za istraživanje bolesti i cjepiva.
Njegov rad postavio je temelje moderne mikrobiologije, imunologije i epidemiologije.
Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.
WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.
Selected WETLAB Initiatives
The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.
Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.
Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.
Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.
WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.
+ We make every attempt to use local grey-water in these projects.
+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.
Castle Rock milk is vat pasteurized, non-homogenized grass fed milk from a small family farm in Wisconsin. In non-homogenized milk (unlike 99% of the milk found in supermarkets in the US), the cream truly rises to the top and has a different texture than the rest of the milk (cream is much thicker than milk of course). Non-homogenized milk is much easier for our bodies to digest as it is still in its natural state (instead of forcing the fat and sugar molecules together during homogenization). You can spoon this rich cream off the top and stir into your coffee or you can shake it up into the milk and enjoy the little bit of cream you get with each glass. It’s the healthiest milk product available in retail and it’s delicious to boot!
Who knows me in Flickr sees my nickname "cjasar". Actually the correct word is "cjasâr", with the "long a". It means cheesemaker, coming from the latin word caseus (cheese). The Friulian language uses the german languages way to form words so "the one who makes cheese" is cjasâr. The final -r is used both in German and English to form words like this.
So, back to me. I like cheese and was always attracted by the art of cheese making. The first time I saw a cjasâr making cheese was in a mont, a mountain pasture hut. Later I took part in cheese making in Puglia, where some friends owned sheeps and made cheese from their milk. Years passed, my passion for cheese grew with me, but I never made cheese in my life untile few months ago.
After a long time I decided to read something more about cheese making, purchased some calf rennet, a 5 liters tank of friulian cow milk and 1 liter of goat milk from Sardinia. Seeing milk coagulated into curd was amazing.
Now, what you see are the last experiments my wife and me made. This is the first stage of cheese maturation, just after coagulation. Friulian cow milk 84%, sardinian goat milk 16%, calf rennet, non pasteurized milk. We made three small cheese wheels, which differ one from the other in how curd was processed. The softer ones were to eat in a week, the harder one will ripen for at least two months.
They look like regular flour pancakes. Taste like them, too. Gritty in texture, though. 1:4 ratio of white flour to almond meal, baking powder, baking soda, sugar (very little), salt, butter, coconut fat (this was my first time cooking with solid coconut fat, pretty incredible!), madagascar vanilla, egg, almond milk, whipping cream.
(Never whip ultra-pasteurized whipping cream again. I stood whipping for what felt like eternity.)
Whipped cream, canadian maple syrup, housemade jam on the side, none touching each other with the exception of the butter slice to the pancake. A total tribute to my best friend and former roommate of 4 years in graduate school. He was very particular, only liking his meal with the components separate from each other. I used to make him regular flour pancakes every sunday, and he only wanted a "dab of maple syrup" and "everything else not touching" but the butter on the pancake (he didn't like unmelted butter). And then afterwards I would do his laundry. His grandmother told me that at the age of 4, he told her that his peas were too close to his mash potatoes when she plated his dinner. I miss you friend, come visit again.
I'm part of a third-generation dairy farming (Holsteins) family. My grandpa (Otto, b 1896) came here from Germany with only the proverbial pot to pee in. When he arrived in the US from Germany, he was able to leverage much hard work into 2 farms with several hundred acres. At the time that my grandpa was milking, farmers received permits to sell raw milk, and this (as shown here in the photo of one of the milk cans in my dad's(now retired from farming) milk house appeared on every milk can. Dad is not sure why we have Paul's (b.1884) milk cans in the milk house. My grandpa may have bought them at a Kunde estate sale. Full disclosure: I grew up drinking raw milk that came right from the bulk tank in the milk house and ended up at our family table. The rest of the milk was picked up by the milk man, pasteurized, and sent to stores. The milk man, like the vet, were some of the most frequent visitors to the farm.
Sidral Mundet – ¡Destapa La Manzana!
Made with natural sugar and no artificial flavors or colors, Sidral Mundet boasts a unique and delicious taste. Started by Don Arturo Mundet in 1902 Sidral Mundet still remains the 100% Mexican soft drink with a flavor that really does come from real apples!
Sidral Mundet esta hecho a base de jugo de manzana natural, con azúcar 100% natural y sin colorantes, lo que origina su sabor único. Desde 1902 Mundet es el refresco de manzana 100% Mexicano y con auténtico sabor a manzana porque su sabor “SI proviene de la manzana”.
Plastic wrapped Stringin It. Hey, I think this is how you pasteurize light! If you missed my description, it's here: flickr.com/photos/jahdakinebrah/138758552/
Of course it must be viewed large...
at Wendy's
Poutine
$3.99 plus tax for a total of $4.47
information from the Wendy's site
660 calories
Fries
Potatoes, vegetable oil (canola and/or soya and/or cottonseed and/or sunflower), dextrose, sodium acid pyrophosphate. Cooked in Vegetable Oil (soya oil, corn oil, cottonseed oil, hydrogenated soya oil, natural flavour [vegetable],citric acid [preservative], dimethylpolysiloxane [anti-foaming agent]). Cooked in the same oil as menu items that contains wheat and fish (where available). Seasoned with Sea Salt.
Poutine Sauce
Modified corn starch, corn syrup solids, salt, hydrolyzed soy protein, corn & wheat gluten, seasoning (chicken fat, salt, worcestershire sauce powder [dextrose, hydrolyzed soy protein, caramel, onion powder, citric acid, vegetable oil, garlic powder, molasses {dehydrated}, flavour, maltodextrin], sugar, spices), dehydrated vegetables (onions, tomatoes [silicon dioxide], garlic), spices, artificial flavour (includes milk), autolyzed yeast extract, disodium inosinate, colour, disodium guanylate, sulphites.
Cheese Curds
Pasteurized milk, modified milk ingredients, bacterial culture, salt, calcium chloride, microbial enzyme.
Cascade Heights, Burnaby, British Columbia
glass of milk with chocolate chips - A close-up image of glass of milk and a hand with chocolate chips on a white background. To Download this image without watermarks for Free, visit: www.sourcepics.com/free-stock-photography/24750125-glass-...
www.kraftrecipes.com/recipes/slow-cooker-stuffed-peppers-... -_-flickr-_-tab-_-stuffed peppers
What You Need
4 medium bell peppers
1/2 lb. ground pork
3/4 cup BULL'S-EYE Original Barbecue Sauce, divided
1 cup instant white rice, uncooked
1 cup frozen peas
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cubed
1/2 cup water
Make It
CUT tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside.
MIX pork, 1/2 cup of the barbecue sauce, the rice and peas; spoon evenly into pepper shells. Top evenly with VELVEETA.
POUR remaining 1/4 cup barbecue sauce into slow cooker; stir in water. Stand stuffed peppers upright in slow cooker; cover with lid. Cook 5 to 7 hours on LOW (or 2-1/2 to 3-1/2 hours on HIGH).
Participants learned to make and operate their own divining rods and then used them to help us create a speculative water source map of Chinatown in Los Angeles, CA.
WETLAB is an ongoing multi-initiative project investigating the growing concern of peak water through intervention, praxis, coalition, and activism. The various participatory initiatives engage audiences with critical water issues exploring politics, power, science, consumption, access, sustainability, and innovation. WETLAB was established in 2009.
Selected WETLAB Initiatives
The Greywater Garden – Workshop participants are introduced to the ABC's of domestic greywater technology and practice. They also learn to plant and maintain a small personal xeric garden using drought tolerant plants. Participants are asked to maintain their garden at home and are challenged to use only greywater - wastewater generated from domestic activities such as dish washing, laundry and bathing. Participants are asked to regularly share the progress of their gardens on a blog created for the project.
Tactical Water Sensor – Create a DIY moisture-sensitive gizmo from readily available electronic components that broadcasts water conservation messages when exposed to water. Gizmos should be deployed in public and private sites where water is used in excess.
Pimp Your Divining Rod- Learn the ABC's of water witching and build your own customized divining rod. Let people know that you are searching for water in style.
Department of Water and Power - Learn to be less dependant on the grid and build an inexpensive self-contained water collection and solar power unit for home and garden use.
WAPI Factory - Water Pasteurization Indicator – Help build a WAPI, a simple re-usable device that helps end-users determine when water has reached safe pasteurization temperatures for consumption. They will be distributed in areas where access to clean water is a primary concern.
+ We make every attempt to use local grey-water in these projects.
+ WETLAB was curated by Marshall Astor and sponsored in part by the Artist in Residence Program at Angels Gate Cultural Center in San Pedro, CA.