Hardcore Biker
Rhabdomancy
AKA dowsing or divination for water or mineral ore by means of a rod or wand.
In medieval times was called "water witching", at the time heretics of Roman Catholic faith doing this were considered as doing "devil's work".
Students of quantum theories as yet to explain the incomplete law of physics for this phenomenon.
"If you ever need anything please don’t hesitate to ask someone else first.”
Anyhoo don't forget to add to calendar 19th May, 27th July, and 31 August.
World whisky day, International whisky day, and Scotch whisky day.
Hardcore Biker
Word today is ... minutiae
the small, precise, or trivial details of something.
"If you ever need anything please don’t hesitate to ask someone else first.”
Anyhoo don't forget to add to calendar 19th May, 27th July, and 31 August.
World whisky day, International whisky day, and Scotch whisky day.
Hardcore Biker
Today was looking through Van Halen tunes and found an instrumental titled ' Baluchitherium'.
So what's it all mean, google my friend says ...pre-historic dinosour
https://en.wikipedia.org/wiki/Paraceratherium
It was a bit of a creature, here is a perspective ...
"If you ever need anything please don’t hesitate to ask someone else first.”
Anyhoo don't forget to add to calendar 19th May, 27th July, and 31 August.
World whisky day, International whisky day, and Scotch whisky day.
Hardcore Biker
Pellucid... it should be easy to understand (pellucid) that this word means translucently clear.
"If you ever need anything please don’t hesitate to ask someone else first.”
Anyhoo don't forget to add to calendar 19th May, 27th July, and 31 August.
World whisky day, International whisky day, and Scotch whisky day.
Douching my Simuloid
Banal - so lacking in originality as to be obvious and boring.
Hardcore Biker
MAILLARD (Reaction) aka browning.
Why one should quick brown/sear meat roasts and stew meats before slow cooking, it helps keep the flavours in the meat.
Some Food science nickedand abridged from the web....
Browning, or the Maillard reaction, creates flavor and changes the color of food.
Maillard reactions generally only begin to occur above 140°C.
Until the Maillard reaction occurs meat will have less flavor. Both caramelization (another thing) and the maillard reaction produce the noticeable brown color of cooked foods.
Technically the Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and interesting but poorly characterized odor and flavor molecules result. This process accelerates in an alkaline environment because the amino groups do not neutralize. This reaction is the basis of the flavoring industry, since the type of amino acid determines the resulting flavor.
In the process, hundreds of different flavor compounds are created. These compounds in turn break down to form yet more new flavor compounds, and so on.
Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to create artificial flavors.
Caramelisation is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color ( aka the yummy scratchings in the pan).
As the process occurs, volatile chemicals are released producing the characteristic caramel flavor. The reaction involves the removal of water (as steam) and the break down of the sugar. The caramelization reaction depends on the type of sugar. Sucrose and glucose caramelize around 160C and fructose caramelizes at 110C.
And of course to add resting meat comes part and parcel of cooking meat.
As meat is cooked the proteins in the meat heat up and set. The more cooked the meat, the more ‘set’ the proteins have become. The firmer the meat, the more ‘done’ it is. Why anything over pink in the middle becomes tough as old Johnny Rebs.
When the proteins 'set' they push the meat’s juices towards the centre of the meat.
Allowing the meat to stand away from the heat before serving allows the juices, which have been driven to the centre of the meat to redistribute throughout the meat and be reabsorbed. As a result the meat will loose less juice when you cut it and be far more tender and juicy to eat unless its old cow , and then you haven't a hope.
"If you ever need anything please don’t hesitate to ask someone else first.”
Anyhoo don't forget to add to calendar 19th May, 27th July, and 31 August.
World whisky day, International whisky day, and Scotch whisky day.
Anorak
Cool post food for thought.Originally Posted by granstar
They do a enzyme treatment for old cow meat or lower grade tougher cuts to tenderise them, It was locally known here as magic steak.
http://www.enzymedevelopment.com/app...ns/tenderizer/
Much like a marinade, but an industrial strength one.
Kinky is using a feather. Perverted is using the whole chicken
Just chugging along...
Parkade - a Canadian multi-storey car park building
Moped rider
Tugmuscle
Anyone who is inherently annoying
Sent from the swamp
Anorak
Anguilliform -resembling an eel.
Retiform-resembling a net
Stercoraceous -consisting of or resembling dung or faeces
Succuss -to shake something vigorously, especially a homeopathic remedy
Kinky is using a feather. Perverted is using the whole chicken
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