Monthly Archives: February 2020

27 February 2020 Lentil Tempeh

Posted on 02/27/2020 by Durgan

http://durgan.org/2020/February%202020/27%20February%202020%20Lentil%20Tempeh_/HTML/ 27 February 2020 Lentil Tempeh Red lentils fermented 48 hours.

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25 February 2020 Red lentils (Tempeh)

Posted on 02/25/2020 by Durgan

http://durgan.org/2020/February%202020/25%20February%202020%20Red%20lentils_/HTML/ 25 February 2020 Red lentils (Tempeh) Red dehulled split lentils purchased from Bulk Barn or Walmart were made into tempeh. These lentils have small seeds and turn into mush if overcooked. Cooking is critical. My method is to boil … Continue reading →

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18 February 2020 Chickpea Tempeh

Posted on 02/18/2020 by Durgan

http://durgan.org/2020/February%202020/18%20February%202020%20Chickpea%20Tempeh/HTML/ This sample has been fermenting 24 hours at 31C and is perfect.I contribute it to careful preparation of the chickpeas.

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17 February 2020 Chickpea Tempeh

Posted on 02/17/2020 by Durgan

http://durgan.org/2020/February%202020/17%20Febuary%202020%20Chickpea%20Tempeh_/HTML/index.htm 17 Febuary 2020 Chickpea Tempeh Half a liter of chickpeas were prepared fro making tempeh.The chickpeas were boiled for 30 minutes and the skin removed by rubbing together about five times anad pouring off the skins.Then the dehulled chickpeas … Continue reading →

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15 February 2020 Soy Tempeh (Preparation)

Posted on 02/15/2020 by Durgan

http://durgan.org/2020/February%202020/15%20February%202020%20Soy%20Tempeh/HTML/ 15 February 2020 Soy Tempeh Pictures of preparing soy beans for making soy Tempeh. Soy beans half a liter, boiled for 45 minutes, skins removed. Pressure cooked for 1.5 hours, then mixed with vinegar and starter added.Then placed in … Continue reading →

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6 February 2020 Soy Tempeh

Posted on 02/06/2020 by Durgan

http://durgan.org/2020/February%202020/6%20February%202020%20Soy%20Tempeh/HTML/index.htm 6 February 2020 Soy Tempeh A Soy tempeh fermented 48 hours. Pictures are after the fermentation.Each cake is jut under a pound and the cake is cut into 9 pieces between 40 and 50 grams, which is a block … Continue reading →

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6 February 2020 Shower Bar

Posted on 02/06/2020 by Durgan

http://durgan.org/2020/February%202020/6%20February%202020%20Shower%20Bar/HTML/ 6 February 2020 Shower Bar Falling is big business in Canada in Winter. Every effort should be taken to prevent falls. This is the shower bar I have installed on the wall in each bathroom. It has been in … Continue reading →

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5 February 2020 Boots Icers

Posted on 02/05/2020 by Durgan

http://durgan.org/2020/February%202020/5%20February%202020%20Boots%20Icers/HTML/ 5 February 2020 Boots Icers Boots with icers installed for Winter walking. The elastic icers are tied at the back since they sometimes fall off and are easily lost.The icers do not mark floors so are left on permanently.I … Continue reading →

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4 February 2020 Whole Wheat Flour Grinding wheat.

Posted on 02/04/2020 by Durgan

http://durgan.org/2020/February%202020/4%20February%202020%20Whole%20Wheat%20Flour_/HTML/ 4 February 2020 Whole Wheat Flour Grinding wheat. The Wondermill is used to make whole wheat flour. Th grains are simply dumped in the hopper and in a very few minutes flour is produced. I grind it as needed … Continue reading →

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1 February 2020 Gruel

Posted on 02/01/2020 by Durgan

http://durgan.org/2020/February%202020/1%20February%202020%20Gruel/HTML/ 1 February 2020 Gruel Made gruel for breakfast cereal. Sprouted wheat, nixtamilized corn, flax, almonds, walnuts. Blended with water and cooked in double boiler for about 1.5 hours. Frozen in sealed plastic containers about four servings per quantity and … Continue reading →

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