|
|
Post by Silver on May 24, 2022 15:57:01 GMT 1
I get some rather troublesome side-effects from antihistamines. Sudafed is a Nasal decongestant and relieves sinus pressure. It isn’t an antihistamine as far as I know. I think Benadryl and Claritin / Loratadine are antihistamines. Benadryl make some sleepy. They all have certain things, like MOAI warnings, or whatever. This time of year when the pollen pops generic Sudafed is really helpful for me. It’s like $6 for 48 4 hour tablets. I can't risk it. My 'eGFR' indicates that I've entered the lower range of Stage 3 Kidney failure. Both of my kidneys working together are not quite doing the job that one good kidney can do. |
|
flg
Souschef
Posts: 1,578
|
Post by flg on May 24, 2022 17:04:19 GMT 1
I’m running 7g total B&W pepper into 200g flour and for now I can’t go lower. I think my target may eventually be 8g. Silver try what you are comfortable with. But I don’t think another gram of black pepper would hurt. YMMV |
|
|
|
Post by Silver on May 24, 2022 18:29:17 GMT 1
I’m running 7g total B&W pepper into 200g flour and for now I can’t go lower. I think my target may eventually be 8g. Silver try what you are comfortable with. But I don’t think another gram of black pepper would hurt. YMMV , are you adding any capsaicin containing peppers, or only B&W peppers? |
|
|
|
Post by Silver on May 24, 2022 21:13:43 GMT 1
I went ahead and added an extra 2 grams of Black Pepper, with these two grams being fine ground. It should pack plenty of Pepper punch now.
Total Pepper is now:
----------------------------
4 grams White (very fine grind)
2 grams Black (coarse grind)
2 grams Black (fine grind)
The mix is however still completely lacking in fragrant aromatics. I didn't expect adding extra pepper to improve this aspect. No hint of any KFC OR like aroma. Needs something more. Any ideas?
|
|
|
|
Post by Silver on May 24, 2022 21:31:11 GMT 1
Scoville heat comparison with Dustin's as featured on 'Glen And Friends Cooking' when both are scaled to 200 grams of flour:
Dustin's has 2.5 grams each of B&W Pepper, plus 0.60 grams of Cayenne Pepper.
(5 x 7,250) + (0.6 x 40,000) = 60,250 Scoville Units
My Melding Recipe #15 with 4 grams each of B&W Pepper:
8 x 7,250 = 58,000 Scoville Units
Pretty close overall... (though in a perfect world 8.3 grams of combined B&W Pepper would nominally be a near perfect match)
|
|
flg
Souschef
Posts: 1,578
|
Post by flg on May 24, 2022 22:39:06 GMT 1
I’m running 7g total B&W pepper into 200g flour and for now I can’t go lower. I think my target may eventually be 8g. Silver try what you are comfortable with. But I don’t think another gram of black pepper would hurt. YMMV Just B&W pepper. |
|
|
|
Post by Silver on May 25, 2022 1:39:38 GMT 1
Revised melding #15  |
|
|
|
Post by Silver on May 25, 2022 13:28:27 GMT 1
I ground and tossed some Aromatics and a bit of Mustard Seed into it to bolster the lackluster aroma. Melding recipe #15 now looks like this:  |
|
flg
Souschef
Posts: 1,578
|
Post by flg on May 25, 2022 21:51:25 GMT 1
I ground and tossed some Aromatics and a bit of Mustard Seed into it to bolster the lackluster aroma. Melding recipe #15 now looks like this: Any plan to cook soon?
I'm thinking next week for me if everything works out. I have a bit left from last cook so I am thinking tad more Black Pepper and a tad more Dried Mustard. And cook. So no major change this round. I don't want to change my base ingredients too much now
|
|
|
|
Post by Silver on May 25, 2022 22:02:05 GMT 1
Any plan to cook soon? I'm thinking next week for me if everything works out. I have a bit left from last cook so I am thinking tad more Black Pepper and a tad more Dried Mustard. And cook. So no major change this round. I don't want to change my base ingredients too much now
No target date for deep frying has been set. |
|
