sethoflagos

I have been experimenting with making the traditional Indian yoghurt dahi based on this recipe. However, I've been unable to source fresh milk locally and have been using a homogenised UHT brand sourced from Poland which nonetheless has a fairly standard composition of 3.5% fat, 4.7% sugar, and 3.2% protein. By trial and error, I've had to modify the preparation methodology somewhat to obtain satisfactory results. As both the chemistry (denatured proteins etc) and process are fundamentally different, I'm strapped for the appropriate terminology and chemistry of what I'm making here. Helpful suggestions and observations welcome. Method: bring 1 litre to the boil then simmer for 15 minutes on a very low flame. Allow to cool to ~40o C. Add a tablespoon of live culture from previous batch, stir well and leave to ferment for 24 hours in oven heated by oven light (ie around body temperature). Refrigerate. Products: a) ~ 500 g of a thick white aerated curd that can be spooned off the top. Something between Greek-style yoghurt and Lebanese libneh. Gets more cottage cheesey on cold storage. b) ~400 g of somewhat cloudy sour whey. As a replacement for water in flatbreads, it makes the dough more workable and elastic. Which is good. c) residual balance of homogenous white yoghurt, denser than the whey. As far as I can tell, a) + b) = c). Slightly thinner than what I expected for dahi, but it makes a really good lassi.

No need to worry unduly. Bonny Crude has similar low-S and API gravity to Brent crude, but with greater reserves and no Navy to speak of, hence Drumpf's recent attempts to foment religious upheaval in Nigeria. However, it is apparently okay now to take out the leadership of rogue nations, so swings and roundabouts.

The same playbook as the Dutch East India Company over 400 years ago. Given the huge imbalance of forces, naked imperialism is not that hard. Basically, we seem to be seeing the launch of the Drumpf West India Company.

Hideous.

The mustard and ginger notes would make this a perfect condiment for pork hot or cold, I think. I do like a plain Bramley apple sauce, but this is a more adventurous option.

Spot on! Apples were first domesticated in the area around present day Tajikistan, and the provinces of Jammu and Kashmir have been major producers for millennia. Btw, your recipe is for a preserved chutney. It can be eaten as soon as it's cooled, but normal practice would be to bottle and store somewhere dark and cool for a month to fully mature. As it happens, I'd bought some freshly picked pears and udara this afternoon that should be a good match the sweet and sour of the cooking apples and raisins. I'd everything else to hand in the kitchen so I brewed up a test batch (about a pint) and as soon as it's cool, it'll make a nice contrasting (and pretty authentic) side dish to my rajma and roti (also a Kashmiri standard). Post post: Delicious! Spoilt for choice between the chutney and gherkin raita.

As I said:

Our family home for nearly fifty years was 64, Main Street, Askham Bryan. Ken Dixon lived at 54. It's a small village with just the one pub.

When the trend towards milk chocolate began after WWI, Rowntrees and Terry's decided not to try competing with Cadbury's for that end of the market. They specialised on more niche and quality products.

I guess that like me you recall when chocolate treats for children at least we're pretty well confined to Easter and Christmas. From @geordief 's link: I was born in York (actually played rugby for Rowntrees until I was thirty) and particularly remember those foggy November evenings when on the south-west side of town, the citrus aroma of Terry's chocolate orange slowly spread across the Knavesmire while on the other side of the river it was the heady, minty scent of Rowntrees After Eights signalling that Christmas was only a few short weeks away. I think the quality must have been pretty good because back then, everyone knew the taste of Rowntrees cocoa and that was a pretty good yardstick. The rot set in when chocolate ceased to be something special and became part of the mass-produced daily diet.

Alas, your warning went unheeded in Abuja. I'd a small onion, couple of tomatoes and radishes, and a bit of fresh coriander leftover in the fridge and, with some gherkins, fermented jalapenos, and ground cumin I made a soupbowlful of mixed veg raita that was supposed to last me all week. Chilled, it was very moreish and I scoffed the lot in one sitting. A subsequent explosive start to the new year left me ruminating on the thought that aside from the occasional cherished cheesy treat, I've not consumed dairy in any quantity for decades... ... and wondering how many people start drawing their pension before they're weaned?

Thought this thread reminded me of another recent one hashtag solipsism I think therefore you aren't there

Thought it looked rather bulletproof. That no be a toy.

I believe W. tobermory converts grass seed into whisky 🥳

They've found one for PET

From an engineering viewpoint, first overcome the entropy barrier by concentration. Then... biological digestion? I've seen reports of some interesting avenues worth exploring recently.

Tinamus resonans Maybe of relevance more to fellow bird watchers than anyone else, but despite their low species count and relative obscurity to most, the Tinamous are most definitely not without interest. They are the sister taxon to the extinct moas of New Zealand They are the only extant members of the palaeognath clade capable of flight Their related palaeognaths in rough increasing order of evolutionary distance are the extinct elephant birds of Madagascar; kiwis; emus and cassowaries; rheas; ostriches (outgroup) The oldest (palaeocene-eocene) undisputed fossil palaeognaths, including some excellent examples from Messel, are anatomically closer to Tinamiformes than their relatives (though with better apparent perching capabilities) This suggests that Tinamous are the closest extant taxon in form (if not evolutionary descent) to the common ancestor of all extant palaeognaths As palaeognaths ("old jaws") are the sister group to the more derived (less reptilian palate structure) neognaths ("new jaws" - all other extant birds) they are arguably the closest thing we have to the last common ancestor to all living birds. Well, this paper made my day anyway.

Well, I took the plunge and made my first purchase of a carton of milk in over 25 years! Fresh milk isn't readily available (lactose intolerance etc) so I plumped for a 1 litre carton of full cream UHT knowing that it may well give me issues. And it did. Especially since I forgot to look for a tub of live yoghurt to use as a starter. After the prescribed simmering per my dahi recipe, I opted for adding a tablespoon of brine from my fermented cucumbers, and a broken dried red chili. 18 hours later, it still hadn't made a move and my nerve broke: I gave it a quick squirt of concentrated lemon juice and a stir. Soon afterwards, the curds and whey separated and a creamy froth had developed on top. Four hours later, it was in the fridge. Just tried a teaspoonful and... it's a decent creamy yoghurt. Not particularly acidic. Maybe a slight hint of cucumber, but since it's destined to become cucumber raita anyway that's no big issue. Thanks for the push!

It looks like a good, solidly built unit. I've seen such machines run pretty well continuously for 50 years plus between major rebuilds. With light duty and careful maintenance it should serve you well for decades.

https://pubs.acs.org/doi/10.1021/acsomega.4c07476 Interesting biodegradable alternative to current synthetic polymers.

How happy do you think a lone lion is? Unless of course he's lucky enough to bump into a lone human enjoying his freedom from the shackles of companionship.

Having spent a year working in and exploring a deeply remote part of the Gabonese rainforest, I know this feeling well. There's nothing quite as liberating as walking solo a couple of kilometres down a forest track at dawn, guessing how recently something else had been there from the strength of their scent, and the freshness of their scat. But I also found out how it feels to have an arm temporarily paralysed from the bite of an unknown species of spider; having my vehicle charged by an irate forest buffalo; being caught unawares by a young bull elephant taking a paddle 20 paces to the right of where I was fishing a remote pool for tilapia. Even out birdwatching here in Nigeria, I've turned to find my route back to the wankpanzer blocked by a large spotted hyaena. This type of freedom comes at a cost: the imminent and quite real threat of being removed from the gene pool. Do you feel lucky?

Food and nutrition threads seem to be quite popular, but they bridge a number of our standard fora, and hence get scattered across Chemistry, Biology, Other, and the Lounge. Could we consider a dedicated forum? It would certainly help search and locate old non-highlighted threads, and provide a convenient parking space for off-topic excursions. In my schooldays, it was called 'Domestic Science' though I appreciate that terminology might not be everyone's cup of ginseng tea.

You make it sound as if it were a splash lubrication system. Pretty sure it isn't. The mesh isn't simply a filter. It functions as what we call a diffuser - spreading out any turbulence and uneven flow above it smoothly over its full area to promote a steady, even flow through the perforations. This ensures that within reasonable tolerance, drainage rate equals pumping rate. Honestly, I think you're imagining issues where none exist.

You're welcome. Before proceeding, I should admit that my practical experience of recips is based primarily on large industrial units (100 HP and upwards) of 1950's vintage. The basic principles still apply, but minor details may vary for small workshop units. No. Cold starts cause wear so it's not something I'd think of trying without good reason. Cold oil may still take a while to return due to the higher viscosity. Generally, it may be any force acting in opposition to the desired direction of (gravity) flow. No simple synonym springs to mind. If the unit was built by a reputable manufacturer, this should be cause to have some confidence in their competence. That would be the least of your problems. A more common issue would be oil being drawn into the cylinder on the suction stroke due to eg a blocked inlet filter. Again, trust the manufacturer and follow the operation and maintenance manual to the letter. Remember that reciprocating compressors have an appreciable positive working crankcase pressure by design. Google 'compressor crankcase pressure' for all the good words on this.