Comments on: Link Appeal – June 4, 2009 http://gnowfglins.com/2009/06/04/link-appeal-2009-06-02/ Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season" Sun, 12 Feb 2012 15:43:12 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Wardeh http://gnowfglins.com/2009/06/04/link-appeal-2009-06-02/comment-page-1/#comment-27176 Wardeh Wed, 13 Jan 2010 13:08:19 +0000 http://gnowfglins.com/?p=3039#comment-27176 Tammy - I'm so excited for you and your family. Please keep in touch how you like the milk and the farmer. I agree that Food, Inc. is a real eye opener. My kids have heard the issues from us before, but watching the movie really helped it all sink in for them. Tammy – I’m so excited for you and your family. Please keep in touch how you like the milk and the farmer. I agree that Food, Inc. is a real eye opener. My kids have heard the issues from us before, but watching the movie really helped it all sink in for them.

]]> By: Tammy http://gnowfglins.com/2009/06/04/link-appeal-2009-06-02/comment-page-1/#comment-27174 Tammy Wed, 13 Jan 2010 06:38:09 +0000 http://gnowfglins.com/?p=3039#comment-27174 I just watched the Food Inc. movie and was stunned! I believe it's very accurate, and I can see why Monsanto would want to badmouth it (even before it came out). It's a real eye-opener. I've never understood why some people have 'ears to hear' and why God allows some to 'not hear'. Obviously, the 'naysayers' are in the latter group. My lifelong dream of having my own organic farm just got wheels on! :) I just watched the Food Inc. movie and was stunned! I believe it’s very accurate, and I can see why Monsanto would want to badmouth it (even before it came out). It’s a real eye-opener. I’ve never understood why some people have ‘ears to hear’ and why God allows some to ‘not hear’. Obviously, the ‘naysayers’ are in the latter group.

My lifelong dream of having my own organic farm just got wheels on! :)

]]> By: Wardeh http://gnowfglins.com/2009/06/04/link-appeal-2009-06-02/comment-page-1/#comment-23120 Wardeh Fri, 19 Jun 2009 16:20:14 +0000 http://gnowfglins.com/?p=3039#comment-23120 Jessica - to follow up, here's a recipe from Girl Gone Domestic for the artisan bread done sourdough style: http://macmama.wordpress.com/2009/06/18/easy-no-knead-sourdough-bread/ I'm going to try it soon! Jessica – to follow up, here’s a recipe from Girl Gone Domestic for the artisan bread done sourdough style: http://macmama.wordpress.com/2009/06/18/easy-no-knead-sourdough-bread/ I’m going to try it soon!

]]> By: Wardeh http://gnowfglins.com/2009/06/04/link-appeal-2009-06-02/comment-page-1/#comment-23011 Wardeh Mon, 08 Jun 2009 15:51:55 +0000 http://gnowfglins.com/?p=3039#comment-23011 Meg, I *think* it worked, but it is hard to tell if I got all the butter possible out of the milk I cultured. For the quart I cultured, I got about 2 T of butter... it tasted good, and it was smooth and creamy, but not much for all that work! :) Enjoy your separator! I just got done telling my husband that we should start praying to find one cheap or for free! 'Cuz otherwise, it isn't worth it... But like I said, I'm not sure if I did it right. I started out in the Vitamix, but it didn't keep the mixture cold, so I switched to the food processor and I don't know if it is powerful enough with churning to separate all the fat from the liquid, KWIM? Have you made butter before from cream? I never have, so it is hard to know if I'm on the right track. Meg, I *think* it worked, but it is hard to tell if I got all the butter possible out of the milk I cultured. For the quart I cultured, I got about 2 T of butter… it tasted good, and it was smooth and creamy, but not much for all that work! :)

Enjoy your separator! I just got done telling my husband that we should start praying to find one cheap or for free! ‘Cuz otherwise, it isn’t worth it…

But like I said, I’m not sure if I did it right. I started out in the Vitamix, but it didn’t keep the mixture cold, so I switched to the food processor and I don’t know if it is powerful enough with churning to separate all the fat from the liquid, KWIM? Have you made butter before from cream? I never have, so it is hard to know if I’m on the right track.

]]> By: Meg http://gnowfglins.com/2009/06/04/link-appeal-2009-06-02/comment-page-1/#comment-23005 Meg Sat, 06 Jun 2009 22:41:06 +0000 http://gnowfglins.com/?p=3039#comment-23005 Hi Wardeh - Can you please let me know how that cultured butter recipe turns out with your milk? We actually have a cream separator that we found at the thrift store (no one knew what it was, cos it's a HAND CRANK ;) ) for $25, but it would be nice to be able to skip that step. (And keep all that lovely fat where it belongs!) Thanks for sharing - I enjoyed reading through the links this afternoon. And the Monsanto one is just ... ugh. Hi Wardeh –
Can you please let me know how that cultured butter recipe turns out with your milk? We actually have a cream separator that we found at the thrift store (no one knew what it was, cos it’s a HAND CRANK ;) ) for $25, but it would be nice to be able to skip that step. (And keep all that lovely fat where it belongs!)

Thanks for sharing – I enjoyed reading through the links this afternoon. And the Monsanto one is just … ugh.

]]> By: Vin | NaturalBias.com http://gnowfglins.com/2009/06/04/link-appeal-2009-06-02/comment-page-1/#comment-22992 Vin | NaturalBias.com Fri, 05 Jun 2009 12:37:49 +0000 http://gnowfglins.com/?p=3039#comment-22992 Thanks for the links! Stoney Brook Farm is not too far from where I live and it's nice to see a local farmer blogging! Thanks for the links! Stoney Brook Farm is not too far from where I live and it’s nice to see a local farmer blogging!

]]> By: Jenny http://gnowfglins.com/2009/06/04/link-appeal-2009-06-02/comment-page-1/#comment-22988 Jenny Fri, 05 Jun 2009 00:34:21 +0000 http://gnowfglins.com/?p=3039#comment-22988 Good links! That's an interesting one from Monsanto. Very deceptive. Good links! That’s an interesting one from Monsanto. Very deceptive.

]]> By: Christie http://gnowfglins.com/2009/06/04/link-appeal-2009-06-02/comment-page-1/#comment-22987 Christie Fri, 05 Jun 2009 00:17:52 +0000 http://gnowfglins.com/?p=3039#comment-22987 The gluten article was most interesting to me, as we are trying to figure out if my husband is experiencing trouble with gluten. One tiny detail I questioned concerned the historical aspect of man's consumption of grains. As a Christian, I guess I've kind of believed man has always eaten grains, given that I don't believe we evolved. But we have also lost how to prepare grains properly. I do agree that grains may have changed in quality. The gluten article was most interesting to me, as we are trying to figure out if my husband is experiencing trouble with gluten. One tiny detail I questioned concerned the historical aspect of man’s consumption of grains. As a Christian, I guess I’ve kind of believed man has always eaten grains, given that I don’t believe we evolved. But we have also lost how to prepare grains properly. I do agree that grains may have changed in quality.

]]> By: Wardeh http://gnowfglins.com/2009/06/04/link-appeal-2009-06-02/comment-page-1/#comment-22986 Wardeh Fri, 05 Jun 2009 00:13:52 +0000 http://gnowfglins.com/?p=3039#comment-22986 Hi, Jessica- I think she is referring mainly to traditional sourdough, where the dough is allowed to rest for 4 to 24 hours and a hefty amount of the dough is a mature sourdough starter to get the bacteria working. This doesn't mean you can't achieve this with the Artisan Bread in 5 Minutes. You ask a great question - it has been on my mind how to adapt that recipe to be more traditional, even allowing my family to use unsprouted flour because of making it a sourdough bread. So, the answer is... I'm not sure. I wonder if anyone else could shed light on this? I'm not experienced enough with sourdough breads to be able to judge how to make that technique more traditional. Certainly, letting the dough rest for so long (in the original recipe, not my quick adaptation... 'sigh') and/or keeping the dough in the fridge for a week and letting it "age" suggests to me that it would be a candidate for this type of longer ferment! Oh, dear, I haven't answered your question I know, because it is one of my own questions... I am happy you referred Priscilla here; she has been here before and I have enjoyed catching up with her on FB. God bless! Hi, Jessica- I think she is referring mainly to traditional sourdough, where the dough is allowed to rest for 4 to 24 hours and a hefty amount of the dough is a mature sourdough starter to get the bacteria working. This doesn’t mean you can’t achieve this with the Artisan Bread in 5 Minutes. You ask a great question – it has been on my mind how to adapt that recipe to be more traditional, even allowing my family to use unsprouted flour because of making it a sourdough bread. So, the answer is… I’m not sure. I wonder if anyone else could shed light on this? I’m not experienced enough with sourdough breads to be able to judge how to make that technique more traditional. Certainly, letting the dough rest for so long (in the original recipe, not my quick adaptation… ‘sigh’) and/or keeping the dough in the fridge for a week and letting it “age” suggests to me that it would be a candidate for this type of longer ferment! Oh, dear, I haven’t answered your question I know, because it is one of my own questions… I am happy you referred Priscilla here; she has been here before and I have enjoyed catching up with her on FB. God bless!

]]> By: Jessica http://gnowfglins.com/2009/06/04/link-appeal-2009-06-02/comment-page-1/#comment-22985 Jessica Fri, 05 Jun 2009 00:01:21 +0000 http://gnowfglins.com/?p=3039#comment-22985 Thanks for the great links! I have a question regarding the "Rise of Gluten..." article and the author's mention of a slower fermentation process when making bread. I'm not a regular bread baker and don't understand what that means; but it reminded me of the "Artesian Bread in 5 Minutes." Are the two connected or am I way off base? Thanks Wardeh! I love this blog and shared the Gluten article w/ Priscilla (from Willamette - her family is GF, Df and I think egg-free as well). Thanks for the great links! I have a question regarding the “Rise of Gluten…” article and the author’s mention of a slower fermentation process when making bread. I’m not a regular bread baker and don’t understand what that means; but it reminded me of the “Artesian Bread in 5 Minutes.” Are the two connected or am I way off base? Thanks Wardeh! I love this blog and shared the Gluten article w/ Priscilla (from Willamette – her family is GF, Df and I think egg-free as well).

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