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Video Q&A #3: Sourdough Starter, Feeding and Using

February 7, 2012 By 13 Comments
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Welcome back to our Video Q&A series! Today’s question comes from Tami: “I’ve seen your sourdough starter videos and have my own starter sitting on the counter now (started 8 days ago). It doesn’t take 12 hours to double, more like 3 to 5. Should I still wait the full 12 hours before feeding it again, even though it “falls” by that point? And I know you said “several weeks” for it to be ready. It smells good and sour now, will two weeks be enough? Thank you, and thanks for all the free resources! I really appreciate them!” — Tami

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Video Q&A #2: Thicker Kefir?

January 27, 2012 By 19 Comments
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Welcome back to our Video Q&A series! Today’s question comes from Chrissy: “Can you tell me how to make thick kefir?” You’ll see my answer in this video and post. There are two ways to get thicker kefir.

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Video Q&A #1: Warm Lunch without Microwave?

January 9, 2012 By 15 Comments
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Welcome to the first Video Q&A at gnowfglins.com. We’ll have many more of these in the coming weeks! Today’s question comes from Katie: “I was reading your no-microwave post and was wondering if you have any suggestions for while one is at work. I often bring my leftovers to work with me and that is where avoiding the microwave seems impossible. Any suggestions?” Read this post for the video (and print) answer.

Filed Under: Kitchen Notes, Q & A, Video Q & A

Q&A: Hard Cheese Without Rennet?

December 16, 2011 By 6 Comments
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It’s been a long time since I did a Q&A post. I’d like to get back to them. If you have a question for a future Q&A post, please use the contact page. Today’s question comes from Michael Bunker, author of the book “Surviving Off Off-Grid.” He asks…

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Q & A: What To Do With Soured Cream

January 18, 2011 By 32 Comments
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Today’s question comes from DeDe: “I have some raw cream that’s been in my fridge for about a month. It now smells sour but not quite like sour cream. What can I do with it? It doesn’t smell “bad” necessarily like pasteurized cream would smell and it’s not clumpy. It’s very thick, though, just like thick cream.”

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Q & A: Healthy Condensed Cream Soups?

November 5, 2010 By 17 Comments
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I’m answering a very good question today! Patricia asks, “I am having difficulty in coming up with a better solution for that can of condensed cream soup that so many recipes call for. Do you have a solution? Surely to goodness, there has to be something better?” I’ve got some answers.

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Q & A: Meatless Meal Ideas

June 7, 2010 By 16 Comments
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We’re generating great ideas and discussions in the Fundamentals eCourse forums. My post today stems from Jessica’s forum question: “I am trying to stretch all my grass-fed meats because they cost quite a bit more. Does anyone have ideas for meatless dishes?” I share a few of my ideas, and then leave it to you to fill the comments with your great ideas.

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Q & A: Honey In Fermented Beverages?

March 26, 2010 By 11 Comments
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Today’s Q & A is one of my own questions. I’ve had it since I began making Kombucha. “Since honey has anti-microbial properties, can one use it in fermented beverages and fermented foods? Or will it kill the mother culture?”

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Q & A: Getting In Your Coconut Oil

March 25, 2010 By 30 Comments
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I am among many who have tried to eat a small amount of coconut oil before each meal, ala “Eat Fat, Lose Fat” – to increase satiety and decrease cravings. In a comment the other day, Kelli asked for ideas for how to eat coconut oil. She, like me, can’t stand eating it straight. In this post, I gathered up some of my ideas, ideas offered in comments, and a lip-smackin’ idea from Peggy @ Local Nourishment’s blog. Please add your own ideas!

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