Comments on: About

By: Tonia | Feasting at Home

Tonia | Feasting at Home — Sat, 27 Aug 2022 21:57:20 +0000

In reply to Mel. Hi Mel, I love this question! My understanding is that it needs the air to convert allicin. But I could be wrong...

By: Mel

Mel — Sat, 27 Aug 2022 12:52:33 +0000

Hi! I was wondering if you ever “enzyme your garlic” to maximize its healthfulness. This is basically involves waiting 10 minutes after you chop garlic to provide it time for alliinase to activate and convert the alliin to allicin. I’d be interested in learning if the 10 minute time period requires both air and no heat, or just no heat. So, for example, would combining it with olive oil during this period prevent the conversion (I assume it would)?

By: Sylvia Fountaine | Feasting at Home

Sylvia Fountaine | Feasting at Home — Thu, 25 Aug 2022 14:11:02 +0000

In reply to Cora. Hi Cora-glad you are finding the blog useful! And yes, cooking is way of staying active too!

By: Cora

Cora — Tue, 23 Aug 2022 19:13:10 +0000

I cannot believe making your own lox is so simple! A fresh money-saver that I cannot wait to try out!
I recently had an epiphany about my sedentary life style (I sit WAY too much as a student and artist) and although I don’t love the idea of going for a run 30 minutes a day (though I do about 15 minutes), I deeply enjoy cooking and experimenting with new and challenging recipes to keep active. I am so happy I came across your website! All your recipes look delicious and I am so excited to get to cooking!!

By: Sylvia Fountaine | Feasting at Home

Sylvia Fountaine | Feasting at Home — Mon, 18 Jul 2022 18:17:48 +0000

In reply to Lynn Day. Thanks Lynn, happy you are here!