The Czexperience

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  1. Like
    The Czexperience reacted to ladyshanny in Confused - Sulfites in Balsamic Vinegar   
    This is correct. 
    I would hesitate to make any statement about "all organic balsamic...." organic just means they didn't put pesticides on the grapes, not that they didn't add the sulfites during processing of the final product.  Always read the labels.
  2. Like
    The Czexperience reacted to SteFYI in Flavored seltzer water   
    I really like iced water (or seltzer water) with some apple cider vinegar.  I call it poor man's kambucha. 
  3. Like
    The Czexperience reacted to kdarosa in Flavored seltzer water   
    You can slice lemons/limes etc and freeze them in ice cubes so they won't spoil before you use them. It picks up water if you need a splash of favor.
  4. Like
    The Czexperience reacted to Stevie in Flavored seltzer water   
    I slice up cucumber, chop mint and strawberries in the water. It marrys to make a nice flavor. I callit spa water. Sometimes I add lemon and orange.
  5. Like
    The Czexperience reacted to ladyshanny in Torula Yeast   
    Hi @the czechsperience - I've merged your question with a thread on this topic which is already available on the forum. The easiest way to search our forum is using Google.  
  6. Like
    The Czexperience reacted to DebiG in Olive Oil.... and Balsamic choices   
     
    Found this on the thread about Caramel color in beef broth. So it reinforces all the information I have been given with 'living proof' of why they get really 'sneaky' sometimes.
     
    Organic Caramel Color - Beef Broth "According to the Food and Drug Administration's Code of Federal Regulations carbohydrates that may be used to produce caramel color are dextrose, invert sugar, lactose, malt syrup, molasses, starch hydrolysates (such as glucose syrup) and fractions thereof, and sucrose."