Useful if the olives? Spanish or Greek should be chosen? | KMblog.Ru
Sports medicine label hand-made computers cool kids gopota holiday tourism metro tv news cottage property transport monte 5620 food policy purchase different vehicles appliances Money rest internet movie life differently Thoughts Archives January 2014 October 2013 August 2013 March 2013 December 2012 November 2012 October 2012 July 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 That's before I did not eat olives at all, they just could not stand. But then "was involved" and began to eat them often, as well as "native" tomatoes or cucumbers. Oddly enough, this entanglement: from hate to love passed many who now eats olives for both cheeks.
Let us first deal with the name. It is considered that the olives - green and black olives - black. Generally speaking, all that we see in the banks - it olives, olives and the word Greeks and Spaniards, as far as I know, do not even know, because there was this word in our country. Olives are not only being black (mature) and green (unripe), but also pink, and brown. While fans of black olives should be aware that some manufacturers color pink or green olives black, not to wait for them to mature. This may suggest the structure - if there is ferrous gluconate, most likely painted olives. Indirectly, this may indicate the appearance of the product - if the olives are identical to the color and luster, it is also an indication of "painting." Olives with natural color do not like each other, they are to some extent even spotted and shimmer in different shades.
As their salt? Buy fresh olives fail. This is due to the fact that in themselves are very bitter olives. And once upon a time the Greeks invented soak them in brine, wandering in brine olives lose their bitterness and acquire their exquisite taste. monte 5620 Green olives in brine tortured to year, and black - for about six months. with salinity (concentration that is) depends on the country, as the Greeks themselves like Posolon and the CIS, for example, do not share their tastes.
Salted olives fermentation not only durable, but also on the "new" technology. If the method above - so-called "Greek ambassador", the "fastest" way - it's more "Spanish ambassador." Almost all the olives, which we sell in stores - just the same Spanish. I would really allocated to taste Bonduelle (make something French, but the olives?), But the chemical analysis of this product is not yet spent. Quick Ambassador Spanish course kills not only the bitterness and flavor ... but it can save nachnki (losos. pepper, cheese or walnut), but in order to save the "shelf life" in such products also add stabilizers, which is not good.
Sports medicine label hand-made computers cool kids gopota holiday tourism metro tv news cottage property transport monte 5620 food policy purchase different vehicles appliances Money rest internet movie life differently Thoughts Archives January 2014 October 2013 August 2013 March 2013 December 2012 November 2012 October 2012 July 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 That's before I did not eat olives at all, they just could not stand. But then "was involved" and began to eat them often, as well as "native" tomatoes or cucumbers. Oddly enough, this entanglement: from hate to love passed many who now eats olives for both cheeks.
Let us first deal with the name. It is considered that the olives - green and black olives - black. Generally speaking, all that we see in the banks - it olives, olives and the word Greeks and Spaniards, as far as I know, do not even know, because there was this word in our country. Olives are not only being black (mature) and green (unripe), but also pink, and brown. While fans of black olives should be aware that some manufacturers color pink or green olives black, not to wait for them to mature. This may suggest the structure - if there is ferrous gluconate, most likely painted olives. Indirectly, this may indicate the appearance of the product - if the olives are identical to the color and luster, it is also an indication of "painting." Olives with natural color do not like each other, they are to some extent even spotted and shimmer in different shades.
As their salt? Buy fresh olives fail. This is due to the fact that in themselves are very bitter olives. And once upon a time the Greeks invented soak them in brine, wandering in brine olives lose their bitterness and acquire their exquisite taste. monte 5620 Green olives in brine tortured to year, and black - for about six months. with salinity (concentration that is) depends on the country, as the Greeks themselves like Posolon and the CIS, for example, do not share their tastes.
Salted olives fermentation not only durable, but also on the "new" technology. If the method above - so-called "Greek ambassador", the "fastest" way - it's more "Spanish ambassador." Almost all the olives, which we sell in stores - just the same Spanish. I would really allocated to taste Bonduelle (make something French, but the olives?), But the chemical analysis of this product is not yet spent. Quick Ambassador Spanish course kills not only the bitterness and flavor ... but it can save nachnki (losos. pepper, cheese or walnut), but in order to save the "shelf life" in such products also add stabilizers, which is not good.
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