Re: [CH] Re: Cleaning/Sanitization
Tina Brooks (shoestring_louise@yahoo.com)
Wed, 20 Feb 2008 14:21:01 -0800 (PST)
Well, I suppose that on that basis, the fact that I love cheese, wine, sour cream and the like, maybe a little bacteria wouldn't be a bad thing.
I watched a show on the Food Network where they were making an ice wine and the grapes were covered in a mould. It seemed rather disgusting and icky, but, that mould is exactly what made the wine what it is... Is that sort of what a "lambic" is???
T
=====
Tina Brooks
VP Marketing, Peppermaster Hot Sauces www.peppermaster.com>
Brooks Pepperfire Foods Inc. www.pepperfire.ca>
Phone: (514) 393-3430
26 St. Jean Baptiste, East
Rigaud, Quebec, Canada
J0P 1P0
Network with me on www.gourmetbusinessforum.com> -- The premier online business community for food professionals
<em><font color="#ff0000">Many persons have a wrong idea of what constitutes true happiness. It is not attained through self-gratification but through fidelity to a worthy purpose.</font> <font color="#4040ff">Helen Keller</font></em>
----- Original Message ----
From: Jim Graham <spooky130@cox.net>
To: chile-heads@globalgarden.com
Sent: Wednesday, February 20, 2008 4:11:39 PM
Subject: Re: [CH] Re: Cleaning/Sanitization
I
can't
decide
whether
to
send
this
one
to
the
list,
or
just
reply
directly...oh
well....
On
Wed,
Feb
20,
2008
at
11:05:17AM
-0800,
Tina
Brooks
wrote:
>
If
your
desire
is
to
get
us
squeamish
types
to
never
drink
beer
>
again...
it's
working!
Don't
worry
about
that....
First,
as
I
mentioned
earlier,
as
long
as
you
follow
certain
basic
procedures,
chances
of
an
infected
beer
are
very,
very
small.
Good
brewers
follow
these
procedures
without
even
thinking
about
it---it's
just
standard
operating
practice.
And
for
all
of
the
beer
contaminants
that
I'm
aware
of,
you
get
VERY
distinct
off-flavors
from
even
a
single
sip...and
that's
assuming
that
the
aromas
don't
warn
you
away
before
you
get
that
far.
There
are
a
few
Belgian
styles,
however,
that
actually
make
use
of
some
of
these.
For
example,
in
the
Trappist
monasteries,
the
monks
brew,
among
other
things,
a
style
known
as
Lambic---includes
straight
Lambic
(Gueze),
and
fruit
Lambics,
which
include
Kriek
(cherry),
Framboise
(rasberry),
Peche
(peach),
and
a
few
others
that
I
can't
remember
off-hand.
Lambics
use
a
combination
of
Pediococcus
damnosus,
Lactobacillus
(not
sure
which
species),
and
a
type
of
wild
yeast
called
Brettanomyces
(specifically,
Brettanomyces
lambicus).
The
monks
have
some
funky
magic
that
allows
these
horrible
flaws
to
be
combined
into
a
really
nice
beer---the
science
of
brewing
can't
explain
this,
nor
can
the
art
of
brewing...both
say
it's
just
not
possible...and
yet,
Belgian
monks
have
been
making
it
work
since
long,
long
before
the
science
side
of
brewing
even
existed
(nobody
knew
about
the
existence
of
bacteria
or
yeast
back
then).
Oh
well....
Later,
--jim
--
73
DE
N5IAL
(/4)
|
DMR:
So
fsck
was
originally
called
spooky130@cox.net
|
something
else.
<
Running
FreeBSD
6.1
>
|
Q:
What
was
it
called?
ICBM
/
Hurricane:
|
DMR:
Well,
the
second
letter
was
different.
30.39735N
86.60439W
|
--
Dennis
M.
Ritchie,
Usenix,
June
1998.