Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking What's for dinner?

A charbecue is a magical device, invented by a swell bunch of Trolls, whereby an ordinary Muggle may cook food to perfection while making money and removing 15 pounds of CO2 from the atmosphere in the process.

It's very, very hard for me to believe that a person of your excellence and obvious connections has never heard of this sorcery?

MO 10/25

Homestyle meatloaf, roasted carrots, and mashed pots.

Muggie ,Muggy, or Muggle? both new words for me!
http://www.twainquotes.com/Ass.html - Pudd'nhead Wilson
Like the ass in Pudd'nhead Wilson's calendar Instead of feeling complimented when called a muggie/muggle, I am left in doubt.

TAT

I have immolated many sesame seeds! They need too much attention, but I do just fine with pumpkin seeds, which will soon be plentiful!
I love the roasted sesame seed taste, and I have found a convenient work-around. Most Chinese food stores carry roasted/toasted sesame oils that can be added to hummus to provide that delicious taste without tediously watching the tiny tick shaped seeds burn. The seeds can be purchased with or without the hulls, but for economical reasons I buy them WITH the hulls, and then just peel some when I need some unhulled!

Its also great for a quick sesame addition to noodle dishes, or most anything you want to sesamize.

TAT

Oh, dear me, no! My only intent in the Muggle reference was that one doesn't have to know magic to experience the magic of a Charbecue.

charbeque disambiguation

OK, I will recover! It was a fogón conclusion that I was looking for Charbeque in all the wrong places, and readily found information with the proper search strategery, cooking and biochar.
They appear to burn lots of various manures in those third world countries, so I'm wondering that with chicken, dogs, cats, and human "materials", which do you like best in your non-smoker? Curious about the model you use, though I figure you have already modified and improved anything on the market. I tested my propane BBQ and it generated absolutely no, nada, zilch biochar. I may have to add some mulch/compost.
TAT

What’s curious TAT is that your suggestions for hummus seem so obvious in retrospect even though I never thought of trying them before. But I don’t have a problem toasting the sesame seeds as it takes about five minutes and I don’t mind continuously shaking the pan. But I do want to try it with roasted pumpkin seeds instead of sesame. I’ve been a fan of eating roasted pumpkin seeds since I was a kid.

I think that pumpkin seed hummus would taste awesome.

As long as we are already tastefully discussing Ken!
Here is a opportunity to discuss the fifth taste/flavor savory
, not like there is anything wrong with that

Fermented soy, schrooms, yeast extracts, meat, aged cheeses, tomatos. and breast milk. It signals protein to the brain and stomach as thus has survival value in food recognition. It's components may include glutamate the salt of the amino acid glutamic acid from protein breakdown, and nucleotides inosinate and guanylate from breakdown of nucleic acids. s*** ake mushrooms umami has mainly guanylate. Mostly they are naturally sodium salts.
Mono-sodium-glutamate, MSG, got a bad, and unjustified terrible PR treatment, and the sad result of the MSG wars resulted in loss of taste in takeout Chinese food and many others as removal was seen as a positive marketing ploy.

I buy MSG, Accent, literally by the pound,
MOAR Umami
and add it liberally to most savories, and I remain completely norbal!
Along with citric acid I also add it to hummus, soups, stews, sauces, etc.
Its certainly more cost effective than any of the natural sources. I cant eat most Chinese takeout without it!
I tested pure MSG for side effects, as so many dietary snowflakes blamed almost all of their psychosomatic effects on MSG. I did not notice anything with 5 grams of MSG on an empty stomach. I enjoy debunking other pseudo-scientific dietary myths, like it's tryptophan in turkey that is responsible for the soporific effects of a Thanksgiving gorging that also usually has alcohol. While doing an experiment using tryptophan I decided to test it on an empty stomach. Ten grams did nothing and I continued by lab work.

Umami also enhances other flavors too, which reminds me to test it on a sweet and sour dish to see who wins by umamiing. No problems have been noticed with hot and sour dishes.

If I'm really Jonesing for Ken,
I make up a batch of my very special s*** ake Stilton fondue with Gruyere base, and serve it with various toasted breads and pickled mixed veggies, cauliflower, broccoli, carrots etc. My wife turned up her nose as I described the ingredients, but she ended up fighting me to scrape the last dregs from the bowl.

Say MOAR to !

TAT

MSG was popular in Hawaii when I was a kid for obvious reasons. Lots of Asians there. The brand we used was Ajinomoto. I still use it today as I have never had a problem with MSG (The whole Chinese food syndrome thing was a bunch of BS) and I agree it adds a wonderful umami flavor to foods.

It also brings to mind the following stupid little joke we learned as kids growing up there:

Q: What did the Japanese farmer say after he dropped the ax on his foot?

A: A gee!… No mo toe…

Why would you buy so much? A little goes a long way. Do you have some sort of food processing business going on?