31–35 of 35 posts
I'd offer to cook up some honest-to-goodness Italian pasta (with something like pesto, amatriciana or ragu` alla bolognese) just to be able to hang out at one of those events, if I were ever in the area.
I suspect the main challenge is cooking for 100+ people.
Earlier quoted context omitted.
I suspect the main challenge is cooking for 100+ people.
Good point. I guess I could get some help or advice from my brother: he's a chef.
In any case, pasta-based meals are probably good candidates for scaling to catering-size dimensions as most of the components aren't overly time-sensitive. I could still see it ending in a disaster if I was doing it for the first time with no professional help.
I like the blogpost. Is 1000memories.com down? I got pointed to an "Application Error" page when I tried to access it.
Earlier quoted context omitted.
According to this article you normally want an acidic solution: http://www.westonaprice.org/food-features/492-putting-the-po...
No, on reading it, they also mention " the leaching out of oligosaccharides into a warm, slightly basic soak water ", followed in the next paragraph of the specification of a pH between 6.5 and 9.0 ("slightly acidic to alkaline" - meaning preferably alkaline but slight acidity is OK if you don't go too far). But wow - this is a great article!
Earlier quoted context omitted.
No, on reading it, they also mention " the leaching out of oligosaccharides into a warm, slightly basic soak water ", followed in the next paragraph of the specification of a pH between 6.5 and 9.0 ("slightly acidic to alkaline" - meaning preferably alkaline but slight acidity is OK if you don't go too far). But wow - this is a great article!
Oh, there are actually 2 recommendations, one for oligosaccharides (as you correctly stated), but also, if you look at the sidebar: "Neutralizing Phytic Acid" It recommends soaking in an acidic solution (for that purpose). So it seems like the ideal according to this article would be to start soaking basic, then acidic, then slow cook.
Actually, it seems to me that if you were really serious, you'd soak for 6 to 12 hours in a basic solution to leach out oligosaccharides, then ferment with a prepared solution for another 12 to break down phytic acid, and then cook.