5052 replies to this topic

[Barbarina]

Jaz jem ovsene kosmiče kar surove, se pravi, jih ne kuham. Pač malo jih pustim v jogurtu/mleku, da se zmehčajo. Dodajam poljubno sveže/suho sadje, proteinske praške, oreščke itd...
Meni so najboljši ovseni kosmiči iz Hoferja, in sicer v modri embalaži, so fajn mehki, jih sploh ni treba prej namakat. Pa še poceni so.

Drugače pa lahko ovsene kosmiče zmelješ in jih uporabljaš namesto moke za recimo palačinke ali pa narediš homemade müsli tablice...

[bellini]

Ja hoferjeve imam. So res zelo dobri in mehki. Bom poskusla brez kuhanja, čeprav je ta kuhana varianta res odlična, sam časa gre kr precej, jaz ga pa zjutraj nimam. Ok za homemade muslli tablice se pa priporočam za recept! Zveni odlično Palačinke bom pa tudi poskusla, hvala!

[Barbarina]

http://www.kulinarik...vsene-ploscice/

Poskusi tudi mufine, piškote...

[rea]

Be aware of china eggs; manufacturing fake eggs

In China there are fake schools and classes that teach a variety of blatant fraud technology, even eggs can be modulated by chemical materials, but also be able to fry cook, is currently the most popular False course.

Step 1: modulation of raw materials
Using 7 kinds of chemical materials, see pic below:

https://mail.google....3...disp=emb

Fake egg was made from calcium carbonate, starch, resin, gelatin, alum and other chemical products.

Step 2 egg production

Raw egg into the mold to 2 / 3 full, put calcium chloride, colouring die, the egg appears on the film been announced.

https://mail.google....3...disp=emb

The 'yolk' is shaped in the round mould. 'Magic water' containing calcium chloride is used.

https://mail.google....3...disp=emb

By adding a yellow pigment and become raw egg yolk..

Step 3 fake egg shape

In the mold into 1 / 3 raw egg white, like the first package, like dumplings into the egg yolk, egg white into another, into the magic water, a shell eggs will come slowly. Naked egg shape to 1 hour to dry after washing with water, at shells ready.

Step 4

Sewing lines through the use of eggs, immersed in paraffin wax, calcium carbonate, such as modulation of the eggshell into a solution, repeated several times until the shell a little dry, immersion in cold water pumping line shape, this point, the egg has been put on a false cloak, You're done

https://mail.google....3...disp=emb

Hard shells are formed by soaking in paraffin wax onto the egg, which are then left to dry.

https://mail.google....3...disp=emb

https://mail.google....3...disp=emb

Oh yeah The Egg is ready. The artificial egg shell is very fragile and break easily but who cares!! Look so real

https://mail.google....3...disp=emb

Many small bubbles is formed during frying the egg but not many people can tell the difference. The egg look exactly the same, and the eggs taste better than real but you are adding to the statistic of food poisoning person.

https://mail.google....3...disp=emb]https://mail.google.com/mail/?ui=2&ik=3...disp=emb&zw

https://mail.google....3...disp=emb]https://mail.google.com/mail/?ui=2&ik=3...disp=emb&zw

https://mail.google....3...disp=emb]https://mail.google.com/mail/?ui=2&ik=3...disp=emb&zw

Why make fake eggs?
Because of money.
The cost of fake egg is only 0.55 Yuan/kg, while the true [WINDOWS-1252?]eggs market price is 5.6 Yuan/kg. Cases of problem foods and food poisoning are widely reported in Mainland China over the last few years. In 2001, there were 185 cases of food poisoning, affecting about 15,715 people and causing 146 deaths. The cases doubled in 2002. In 2003, the number of reported cases was ten times more than that in 2001, and the number of people suffered was as high as 29,660, including 262 deaths Now In Sept 2008 Nearly 53,000 Chinese children sick from contaminated milk; 4 have died

[Piquet]

Kdo za boga gre pa kupovat kitajska jajca?

[rea]

Ne vem

[Plain Jane]

Pomoje jih sploh ni pri nas.

[Piquet]

Samo v obliki elektronike.

[levck]

lol

[rea]

Pa sj ne veš kok je bučka pa kok ne.. na portugalskm pa španiji majo kitajci svoje živilske štacune, zakaj pa ne bi blo možno, da bi jih mel še kje bliži, a ne

ej, a ste ve tud opazle, da če preveč zagreješ ovseno mleko/sojino mleko/riževo mleko, da se zgosti in če si nrdiš npr. kavo, je ogabno?

[rea]

nika, a ti kej veš glede oznak javorjevega sirupa, a, b, c?

[Plain Jane]

C je kao najmanj prečiščen.

[rea]

Jaz vem samo, da naj bi bil A blag, C močan in boljše kvalitete sam... no, ta dva k jih mam doma sta mi oba ok, C je res bolj močan.
Nism vedla, da so oznake za prečiščevanje.
Potem je bolš za zdravje C a ne

[rea]

Ftse, grozdje brez pešk, k ga kupuješ v hofru, majo vse tri barve?

[Fluffy The Stud Eater]

Ja.

[rea]

A kupuješ pa samo belega, al tud temnega? Me ful zanima ta temn

[Fluffy The Stud Eater]

Kupujem vse barve.

[rea]

Sam to je zihr genetsko spremenjeno, a ne?
Je pa iz Indije uvoz se mi zdi

[Plain Jane]

Jaz sploh nisem vedla, da obstaja grozdje brez pešk pri nas! Pa ga mam ful rada (belega najraje ) pa ga nikol ne kupim, ker me te peške živcirajo. A pa je dober, sladek, čvrst?