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Thought I should do a post that would identify things that I have changed so here you go. Happy cooking!

19 Nov 2015 – Royal Icing, How to make
13 Oct 2015 – Dehydrating Food, One World Kitchen, World Kitchen
9 Aug 2015 – Search for a dish
6 Jul 2015 – Mayonnaise and Ranch Dressing Alternatives
3 Jul 2015 – BC Tree Fruits
2 Jul 2015 – Kevin Dundon
20 Jun 2015 – David Lebovitz
16 Jun 2015 – Sea Salt Water Biscuits
15 Jun 2015 – Nigella Lawson
30 Mar 2015 – Freezing fruits, vegetables, other
25 Mar 2015 – College of Food, Agricultural, and Environmental Sciences
19 Mar 2015 – Persian Sugar Wax
19 Mar 2015 – Pita Bread or Pita Pockets
25 Feb 2015 – Lidia’s Italy

Dehydrating Food

University of Minnesota

University of Georgia

National Centre for Home Food PreservationCitric Acid – $7.89/100 g at Jim’s Independent Grocery Pharmacy

Pick Your Own

University of Nebraska-Lincoln

Virginia State University

Colorado State University – Fruit

Tomatoes

http://www.food.com/recipe/make-your-own-sun-dried-tomatoes-oven-dehydrator-or-sun-263929

http://ucanr.edu/sites/scmg/The_Kitchen_Garden/?story=654

https://www.usaid.gov/results-data/success-stories/diversification-through-drying

http://www.seriouseats.com/recipes/2015/08/tomato-powder-from-tomato-skins.html

http://www.columbiatribune.com/arts_life/food/tomatoes-made-easy-preservation-expert-offers-up-some-fresh-drying/article_c5779162-b0f9-57e7-b6a5-e58fe4b8e58a.html

http://foodpreservation.about.com/od/Dehydrating/ht/How-To-Dry-Tomaotes-In-A-Dehydrator.htm

Scallion Greens

http://www.seriouseats.com/recipes/2015/08/scallion-powder-from-scallion-greens.html

USDA – United States Department of Agriculture

Mayonnaise

3 different recipes on how to make mayonnaise.

Tofu Mayonnaise by Mark Bittman

FOOLPROOF HOMEMADE PALEO MAYO or Mayo Saver Creaming Ranch Dressing by the Healthy Foodie

These are really good and get crispy the longer they are left out. Be sure to roll the dough as thin as possible otherwise they look like a biscuit. Source

200g plain flour
1 tsp baking powder
50g butter, cold, cut into cubes
1/2 t flaky sea salt

1/4 c cold water

Store dry mix in fridge to keep butter fresh.

Heat oven to 350F/180C/fan 160C/gas 4. Line two baking sheets with parchment. Place the flour, baking powder, butter and ½ tsp of the flaky salt in a food processor, then whizz for a minute until the butter is completely mixed with the flour. Add 4 tbsp water and pulse until the dough comes together. If it still feels dry, add 1 tsp more water and process until you have a soft but not sticky dough.

Roll out the dough on a lightly floured surface into a rectangle approximately 50 x 25cm and as thin as possible. Brush a little water over the surface of the dough, scatter 1 tsp salt flakes over and press in lightly. Prick the dough all over with a fork, then cut into 18 squares. Place on the prepared trays – don’t worry if they stretch a bit. Bake for 10-15 mins until the biscuits feel dry and sandy but are still pale – they may still feel soft but will harden up when cooling. Transfer to a wire rack and leave until completely cool. Will keep in an airtight container for up to 2 weeks.

Tip
If you fancy adding your own flavours, try sprinkling over a teaspoon of fennel seeds with the salt, or adding two tablespoonfuls of sesame seeds to the mix, or simply whizzing in a clove of garlic when you make the dough.

Not sure what to make of this. Be scared or brave. I guess its good to be aware this can happen – scarry for the family of the individual who suddenly has an allergic reaction who may not be familiar with allergies. Click here to read the article or an excerpt below.

The origin of a food allergy usually remains a mystery. Not so for an eight-year-old boy who received a blood transfusion unexpectedly brimming with antibodies against salmon and peanuts—two foods he had routinely consumed in the past. A few weeks after receiving transfusions, when he had a serious allergic reaction within 10 minutes of eating salmon and another after he ate a chocolate peanut butter cup, his doctors soon identified the source of the problem. Although transfusion-borne allergies are not unheard of, they are extremely rare.

“Allergies are so common in the population so we would anticipate that the rate of such events might be higher, and yet they have only been documented a few times in the literature,” says Julia Upton, an allergist at the Hospital for Sick Children in Toronto who wrote about this incident in theCanadian Medical Association Journal. In prior donor-linked allergy cases, a patient developed new allergies to foods, drugs or other allergens like grass following a transfusion from a donor who harbored such allergies. Fortunately, each time the allergies were short-lived and dissipated after several months because the patients did not produce the allergen antibodies themselves. With this patient, too, the allergies faded over several months.

“We’ve had two such cases reported to Canadian Blood Services in the past decade, and we distribute over a million blood components for transfusion every year,” says Robert Skeate, Canadian Blood Services’ associate medical director for eastern Canada. But even though the transference of allergen antibodies via transfusion is apparently rare, the principle behind it makes sense. Clinicians purposefully transfer antibodies to give patients protection against infections, so it is not surprising that other antibodies could be transferred and cause ripple effects, Upton says. Large amounts of immunoglobulin-E (IgE) antibodies remain in blood products even after storage of more than a month. Typically, fresh frozen plasma will contain the largest amount of the antibodies, followed by platelets and then red cells because all three blood components contain plasma, which can contain antibodies.

Still, multiple events must come together for a patient to have this rare allergic reaction. First, the blood donor must have high levels of IgE antibodies—those that react against allergens. Second, a substantial amount of blood product must be given to the patient. Then, in order to detect the new allergy, the patient would have to be exposed to the specific allergen the antibodies would react against within a few months of receiving the transfusion. That window is tight, because passively acquired antibodies will naturally fade after a few months and the transient allergy will disappear. IgE is estimated to have a half-life of just a few hours or days, but once it enters the body and binds to cells, it can remain detectable for weeks or months and cause allergic reactions.

Blood donors in the U.S. and Canada are not usually screened for allergies or asked to defer donation if they have a history of allergy. With this case, Canadian Blood Services officials traced the problematic blood product back to a donor with several allergies, checked to see if any more of that person’s blood was in the donor pool (it was not) and barred that person from making future donations. This incident provided “sufficient reason to think it may happen again in the future,” so Canadian Blood Services took this step as a precaution, Skeate says.

Typically, blood donors are only asked if they are currently experiencing any allergy symptoms at the time of donation (and asked not to donate if the answer is “yes”). That protocol makes sense, Upton says. Even if donors submitted to allergy blood tests, the results would not be definitive—they could pick up high levels of IgE antibodies but that person, or any recipients of their blood, may not have any actual reaction to the allergens in the real world. With that in mind, Upton and her co-authors are not calling for any changes in blood donation policy. “It would be very difficult to reduce the risk of such a rare reaction without substantial blood donor loss, and that’s one reason the policy is the way it is,” she says. Still, if doctors are on the lookout for the development of allergies after a blood transfusion, then the field will likely get a better sense of how common this effect is, she says.

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