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From Talk

Garbanzo Beans

Anytime I make falafel, I soak the beans overnight, cook them fully, and then combine them with the other ingredients in a food processor. Comes out perfect everytime.

I cook the soaked beans in rapidly boiling water for 10 minutes and then let the water simmer for an hour more, until the beans are cooked through and very soft.

danirose87 at 6:17AM on 04/27/09

From Serious Eats

Serious Cheese: On Raw-Milk Cheese

Just wanted to add some more info to the raw cheese vs pastuerized cheese topic. Although you seem to be in favor of most raw cheeses, I think you downplay just how much better raw dairy is for humans! Pasteurized dairy is one of the leading causes of health problems in Americans today and is considered to be a major link to the growing number of food allergies in people. The risk of salmonella in raw cheese is so small; most of the time, humans consume tiny quantities of salmonella from cooked eggs, chicken, etc but dont notice it anyway. In small amounts, it will show up as just a stomach ache or a case of diarhea. Think about it. How often does your stomach hurt after you eat out at a restaurant? Yes, thats salmonella (or a number of other food infections that occur after eating at restaurants).

The only real risk I see with eating raw dairy is the risk of consuming a type of natural bacteria that our bodies are not used to; if you eat modern dairy products, you are consuming synthetically made/grown chemicals. So when eating any type of raw dairy, just be sure to start out with very small amounts, so you can slowly adjust to the beneficial bacterias in it.

Overall, raw dairy is much more superior to pasteurized dairy in both flavor and nutrition. I stand by this statement as a Natural Foods Chef and lover of cheese. Also, check up on your facts about how raw dairy used to effect people from past generations (i.e. tuberculosis, thyphoid, etc). There have been debates and documents that rule this myth out. Weston Price is a great resource for learning more about the facts of raw milk. Visit the weston price website :)

danirose87 at 12:03AM on 03/19/09

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Recent Comments | Response to Comments

From Talk

Garbanzo Beans

Anytime I make falafel, I soak the beans overnight, cook them fully, and then combine them with the other ingredients in a food processor. Comes out perfect everytime.

I cook the soaked beans in rapidly boiling water for 10 minutes and then let the water simmer for an hour more, until the beans are cooked through and very soft.

danirose87 at 6:17AM on 04/27/09

From Serious Eats

Serious Cheese: On Raw-Milk Cheese

Just wanted to add some more info to the raw cheese vs pastuerized cheese topic. Although you seem to be in favor of most raw cheeses, I think you downplay just how much better raw dairy is for humans! Pasteurized dairy is one of the leading causes of health problems in Americans today and is considered to be a major link to the growing number of food allergies in people. The risk of salmonella in raw cheese is so small; most of the time, humans consume tiny quantities of salmonella from cooked eggs, chicken, etc but dont notice it anyway. In small amounts, it will show up as just a stomach ache or a case of diarhea. Think about it. How often does your stomach hurt after you eat out at a restaurant? Yes, thats salmonella (or a number of other food infections that occur after eating at restaurants).

The only real risk I see with eating raw dairy is the risk of consuming a type of natural bacteria that our bodies are not used to; if you eat modern dairy products, you are consuming synthetically made/grown chemicals. So when eating any type of raw dairy, just be sure to start out with very small amounts, so you can slowly adjust to the beneficial bacterias in it.

Overall, raw dairy is much more superior to pasteurized dairy in both flavor and nutrition. I stand by this statement as a Natural Foods Chef and lover of cheese. Also, check up on your facts about how raw dairy used to effect people from past generations (i.e. tuberculosis, thyphoid, etc). There have been debates and documents that rule this myth out. Weston Price is a great resource for learning more about the facts of raw milk. Visit the weston price website :)

danirose87 at 12:03AM on 03/19/09

From Serious Eats

Serious Cheese: On Raw-Milk Cheese

Jamie,
Love your stuff. I'm a fellows Brooklyn Cheesemaker.
Have a look at my blog at: http://cheesenbread.wordpress.com/

brooklynculture at 4:09PM on 09/12/09

From Serious Eats

Serious Cheese: On Raw-Milk Cheese

That's a good post. Thanks for sharing your thoughts.
Find some ">http://www.saycheesewithbritannia.com/recipes.asp"> Cheese Recipes here.

Cheese Products at 7:25AM on 08/11/09

From Serious Eats

Serious Cheese: On Raw-Milk Cheese

While a admit that pasteurization is necessary in the modern age of large scale "factory" dairy farms, it should still be legal to sell raw milk. Studies have shown the bio-availability of calcium is greatly reduced by the the pasteurization process. The enzyme, lipase is also completely destroyed. Lipase is an enzyme that breaks down the milk fats from triglycerides into monoglycerides and free fatty acids which are much easier to digest. Not to mention the benefit of the live microflora to the human digestive track. The digestive track should be full of living bacteria to help breakdown food, but due to the overuse of pasteurization, irradiation, preservatives and antibiotics most Americans are lacking these bacteria. Nearly all other countries allow for the sale of raw milk and young raw milk products and if done correctly they are very safe.

Brandon Schilling

bnl552 at 8:27PM on 07/23/09

From Talk

Garbanzo Beans

I used this recipe and it was great!

http://www.epicurious.com/recipes/food/views/My-Favorite-Falafel-231755

Maureen at 4:02PM on 04/27/09

From Talk

Garbanzo Beans

Soaking overnight or all day is fine. You want them to be crunchy, not soft and totally cooked. This is my favorite recipe. I made them baked instead of fried for a long time, then finally tried frying them. So take it from me: FRY THEM. If you hate fried food, make this the only fried thing you eat. They are so much better fried.

joyyy at 1:20PM on 04/27/09

From Talk

Garbanzo Beans

I cook my chickpeas too. You may want to check out this thread, for advice and tips, too.

brooke29 at 11:51AM on 04/27/09

From Talk

Garbanzo Beans

try ">this recipe for falafels...

I have also used the packaged mixes at the supermarket/healthfood... and they tend to work fine.

Madelyn
KarmaFreeCooking

MadelynRodriguez at 11:25AM on 04/27/09

From Talk

Garbanzo Beans

To see the different techniques all together I ran a tastespotting search for you http://www.tastespotting.com/search/falafel/1

Tyler Florence made the most authentic version I have ever seen prepared on a tv show http://www.foodnetwork.com/recipes/tyler-florence/falafel-recipe/index.html

JerzeeTomato at 9:48AM on 04/27/09

From Talk

Garbanzo Beans

I agree with Danirose, I always cook my beans, soaking just isnt enough and they dont blend with the other ingredients properly IMHO

huneybumper at 8:05AM on 04/27/09

From Serious Eats

Serious Cheese: On Raw-Milk Cheese

Jamie, thanks for the info. I just saw this today, and it's nice to hear some more background. It makes sense that the "good bacteria" and high salt content would limit the growth of bad bacteria. Maybe I'll have to hunt down some raw milk cheeses at my local grocer and see what I've been missing.

@danirose87, I'm going to have to call BS on a significant portion of your post. The pasteurization of milk has long been (and still is) considered a major triumph of public health policy, and is responsible for one of the largest reductions in infectious disease transmission in history.

Your comparison to eggs and chicken is totally invalid and illogical -- eggs and chicken are cooked before eating, which kills off salmonella. Raw milk is obviously not cooked. There is essentially no comparison possible between cooked products and raw milk -- the vast majority of salmonella poisoning cases stem from undercooked chicken or raw egg consumption. The effective comparison would be to "cooked milk" -- aka pasteurized milk -- where salmonella poisoning is equally rare.

I also have not seen any data to indicate that pasteurized milk consumption is "one of the leading causes of health problems." Overeating, the vast abundance of cheap food, and a lack of exercise are the leading causes behind obesity. I'm about three-quarters of the way towards receiving my Master's in Public Health -- which is a significant part of the reason I'm interested in this topic -- and I've never heard a professor, seen a text, or read an article that referred to pasteurization of milk as anything but a resounding success.

I'd like to see some legitimate peer-reviewed articles backing up your points. A quick search of PubMed did not lead me to any articles with a positive view of raw milk, yet I found many, many articles detailing the pathogen-transmission capabilities of raw milk. In fact, here is a couple of direct quotes from the first relevant article in my search for "unpasteurized milk:"
"Despite concerns to the contrary, pasteurization does not change the nutritional value of milk."
"The consumption of milk that is not pasteurized increases the risk of contracting disease from a foodstuff that is otherwise very nutritious and healthy."
(Food safety: unpasteurized milk: a continued public health threat. Lejeune JT, Rajala-Schultz PJ. Clin Infect Dis. 2009 Jan 1;48(1):93-100. Review.)

There were very few papers available addressing raw-milk cheeses, either positively or negatively.

JGordon at 6:45PM on 03/24/09

From Serious Eats

Serious Cheese: On Raw-Milk Cheese

@danirose87, Can you point to some sources for your claims? In particular I'd be interested in seeing scientific studies of links between consuming pasteurized milk and increased food allergies. There's a lot of pseudoscience going on in the food world, so I think it's important to be rigorous about such claims.

Jamie Forrest at 8:19AM on 03/19/09

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