Guest guest Posted February 3, 2006 Report Share Posted February 3, 2006 Hi Shelly, You're not alone. I'm very afraid to preserve or can or make anyhing that sits out for a period of time. I try to eat all left over foods within 2 days. Just the way I was raised I guess. I'll have to look for this book, maybe the library would have it. Isis , " Shelly " <anislandgirl wrote: > > Thanks for the tips. Mine does have a slicer blade but I hadn't > thought of using that. > > I've always been so afraid of spoiled food (I'm famous for rooting > through my family's fridge and cupboards informing them of > everything that's past it's expiry date LOL) that I'm having a hard > time thinking of this stuff as " all sorts of good microorganisms " > I've tasted it. I know it tastes good but at the same time I'm > scared to find mold and yet still eat it! That and I was raised in a > home that constantly canned and preserved food and mom/aunt/grandma > were always telling me to be careful that I sterilize and process at > the right heat and for a long enough time. This raw, cultured stuff > is a little scary since I really don't know much about it. I have > ordered the Sandor Katz book so I don't have to keep bugging you > with all my questions > > Shelly > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2006 Report Share Posted February 3, 2006 I have the same problem with the " Clean your plate " brainwashing and the old meat-starch-vegetable balanced meal idea. LOL Shelly , " isisdarkshade " <isisdarkshade wrote: > > > Hi Shelly, > You're not alone. I'm very afraid to preserve or can or make anyhing > that sits out for a period of time. I try to eat all left over foods > within 2 days. Just the way I was raised I guess. > I'll have to look for this book, maybe the library would have it. > Isis > > > , " Shelly " <anislandgirl@> > wrote: > > > > Thanks for the tips. Mine does have a slicer blade but I hadn't > > thought of using that. > > > > I've always been so afraid of spoiled food (I'm famous for rooting > > through my family's fridge and cupboards informing them of > > everything that's past it's expiry date LOL) that I'm having a hard > > time thinking of this stuff as " all sorts of good microorganisms " > > I've tasted it. I know it tastes good but at the same time I'm > > scared to find mold and yet still eat it! That and I was raised in > a > > home that constantly canned and preserved food and mom/aunt/grandma > > were always telling me to be careful that I sterilize and process > at > > the right heat and for a long enough time. This raw, cultured stuff > > is a little scary since I really don't know much about it. I have > > ordered the Sandor Katz book so I don't have to keep bugging you > > with all my questions > > > > Shelly > > > > > Quote Link to comment Share on other sites More sharing options...
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