Comments for Local Nourishment

Comment on Cultured Condiments for the Lazy, Busy or Distracted by localnourishment

localnourishment — Mon, 16 Jan 2012 23:09:35 +0000

Some strains of good bacteria ferment lactose into acids and some do not. The sweetness of milk is turned sour during the yogurt making process because the lactose (milk sugar) is fermented into acid. There are ways to control which bacteria are in “control” very precisely if you use a powdered culture medium, otherwise you are at the mercy of whatever bacteria are on your produce, in your whey and air.

Comment on Cultured Condiments for the Lazy, Busy or Distracted by Lauren

Lauren — Mon, 16 Jan 2012 22:21:58 +0000

Does anybody know if the fermentation eliminates the lactose in whey?

Comment on 28-day Real Food Challenge Week 2 update by Tullebelle

Tullebelle — Fri, 13 Jan 2012 05:26:26 +0000

I make both water kefir and kombucha. The kefir is a little too sweet and the kombucha a little too sour, so I mix them 1/2 and 1/2 and they taste fantastic. The best of both worlds collide

Comment on Whole Foods Market pulls kombucha? The real story. by kombucha drink man

kombucha drink man — Mon, 09 Jan 2012 23:09:19 +0000

great article thank yoU! I get asked this question all the time!

Comment on Liver Pâté for One by Sunday Snippets: December 18, 2011 — Real Food Forager

Sunday Snippets: December 18, 2011 — Real Food Forager — Sun, 18 Dec 2011 01:31:25 +0000

[...] Liver Pate For One from Local Nourishment. What a great idea — you really have to check out this recipe and portion idea! [...]

Comment on Liver Pâté for One by AmandaLP @ Nourishedyear.com

AmandaLP @ Nourishedyear.com — Sat, 17 Dec 2011 23:20:57 +0000

I love this idea! My partner doesn’t eat pâté, and I find I get tired of it after a day or so, so having this easy way to freeze it is great! Thanks for the tip

Comment on Liver Pâté for One by localnourishment

localnourishment — Wed, 14 Dec 2011 12:35:07 +0000

Yum! Mushrooms are a lovely addition!

Comment on Liver Pâté for One by T Hollis

T Hollis — Tue, 13 Dec 2011 16:30:02 +0000

I make paté out of chicken, beef, pork, wild duck & even venison liver. The texture is a bit different, the flavors a touch stronger, but my grown sons come into the house looking for it when they visit…and neighbors and friends…
My basic paté recipe can be found here: http://tdhollis.wordpress.com/2011/01/16/chocolate-cherries-and-wine/
Merry Christmas and a healthy-eating New Year!

Comment on Liver Pâté for One by localnourishment

localnourishment — Tue, 13 Dec 2011 15:19:19 +0000

Thanks, Jen! Let me know what you think of the flavor. Turkey livers are a little more strongly flavored than chicken, so if you’re a newcomer to pate, you should probably stick to the chicken!

Comment on Liver Pâté for One by Jen

Jen — Tue, 13 Dec 2011 14:30:50 +0000

I love this idea for individual servings! Also never tried making pate with buttermilk. I will have to give it a try!