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Earthworm Express
Unusual and untold stories from the world of food science, from the present and ages past.
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About Nitrite
Advertising and Marketing Matters
Anatomy of the pig
Artisan Meat – Practiced from the beginning of time!
Artisan Bacon Flavours and great concepts – research notes
Basics of Dry Curing
Bobotie – its origins
BRESAOLA
Christmas Gammon ala Robert and Jaques
Concerning the Aging of Beef
Coppa
Crackling
Dry Cured / Cold Smoked Bacon
Ducks and Stuphins – Sausage Makers and their OXFORD SAUSAGES
Ham
How to Cook a Gammon / Ham
Jerky
Pancetta
Robert Goodrick’s Pastrami/Pastrama
Salami
Salumi – from the leg and some salami’s
The Transition of Westphalian Hams
The Unknown Cook Book (of Steve Berman)
The Unknown Cook Book (of Steve Berman): Liver Sausage
The Unknown Cook Book (of Steve Berman): Pudding Scotch to Saleicca, Napoli – including Salami
Yunnan Xuanwei Ham (宣威火腿/xuān wēi huó tuǐ)
Background studies to Bacon & the Art of Living
Bacon & the Art of Living
Chapter 01: Once upon a time in Africa
Chapter 02: Dry Cured Bacon
Chapter 03: Kolbroek
Chapter 04: The Shambles
Chapter 05: Seeds of War
Chapter 06: Drums of Desperation
Chapter 07: The Greatest Adventure
Chapter 08: Woodys Bacon
Chapter 09.00: The Denmark Letters
Chapter 09.01 – Mild Cured Bacon
Chapter 09.02 – The Danish Cooperative and Saltpeter
Chapter 09.03 Minette, the Cape Slaves, the Witels and Nitrogen
Chapter 09.04 The Saltpeter Letter
Chapter 09.05 The Polenski Letter
Chapter 09.06 From the Sea to Turpan
Chapter 09.07 Lauren Learns the Nitrogen Cycle
Chapter 09.08 Von Liebig and the Theory of Proteins of Gerard Mulder.
Chapter 09.09 David Graaff’s Armour – A Tale of Two Legends
Chapter 10.00: The UK letters
Chapter 10.01: Lord Lansdowne
Chapter 10.02 – Sweet Cured Irish and Wiltshire Pork
Chapter 10.03: American Ice Houses for England: Year-Round Curing
Chapter 10.04: Ice Cold in Africa
Chapter 10.05: Ice Cold Revolution
Chapter 10.06: Harris Bacon – the Gold Standard!
Chapter 10.07: John Harris Reciprocates!
Chapter 10.08: Irish Animosity
Chapter 10.09: The Wiltshire Cut
Chapter 10.10: Engaged to be Married
Chapter 10.11: The Salt of the Earth
Chapter 10.12: The Salt of the Sea
Chapter 10.13: The Salt of Meat
Chapter 10.14 Dublin and the Injection of Meat
Chapter 10.15 The English Pig with links to the Kolbroek and Kunekune
Chapter 11.00: Letters from New Zealand
Chapter 11.01: Our Manuka Bay Wedding!
Chapter 11.02: C & T Harris in New Zealand and other amazing tales
Chapter 12.00: The Union Letters
Chapter 12.01: The Fathers of Meat Curing
Chapter 12.02: Fresh Meat Colour vs Cooked Cured Colour
Chapter 12.03: The Direct Addition of Nitrites to Curing Brines – the Master Butcher from Prague
Chapter 12.04: The Direct Addition of Nitrites to Curing Brines – The Spoils of War
Chapter 12.05: The Preserving Power of Nitrite
Chapter 12.06: Regulations of Nitrate and Nitrite post-1920’s: the problem of residual nitrite
Chapter 12.07: The Discovery of Ascorbate
Chapter 12.08: Erythorbate
Chapter 12.09: The Curing Reaction
Chapter 12.10: Meat Curing – A Review
Chapter 12.11: The Quilliam Family and the Early Days of Pig Breeding in South Africa
Chapter 13.00: The Best Bacon on Earth
Chapter 13.01: The Castlemaine Bacon Company
Chapter 13.02: Eskort Ltd.
Chapter 13.03: Finally
Chapter 14.00: Woody’s Photos
Chapter 15.00: Tristan Photos
Chapter 16.00: Lauren Photos
Chapter 17.00: Family Photos
Chapter 18: Roy Oliver
Chapter 19: The Boers (Our Lives and Wars)
Big Yellow Bacon Man
Chapter 99: The Art of Living
A Basuthu boy to the mountains
A SYMBOLIC PROPOSAL ON TABLE MOUNTAIN
Cape Point Hike
East Coast Adventure with Eben and Minette
Gallant Rescue of Table Mountain, 1881
Horse riding
India Venster Night Hike
Letter of thanks after our mountain rescue
New Year 2015
Old Cable Station, Table Mountain
Oom Jan onthou
Fotos van Oom Jan
Oom Jan onthou vir Sannie
Oupa Eben Kok
Our Amazing Wedding on Manuka Beach, Cheviot, New Zealand
Platteklip Gorge
Sms communication with rescue team
Suikerbossie
Suikerbossie to Moordenaarsbos
Table Mountain Pic’s
The majestic Mnweni
Tranquility Cracks, Table Mountain
Woodys Adventure Hike – Cape Point to Table Mountain Cable Station
Drinks, Soup, Stock: Bovril
Eben interviews food people
01. The Woodhead-Graaff hike
02: Eben meets Sir David
03: Searching for Combrinck & Co
04: The gifts of a gentleman, Sir John Woodhead
05. C & T Harris and their Wiltshire bacon cure – the blending of a legend
06: Eben interviews David Donde
A Most Remarkable Tale: The Story of Eskort
Eskort and Enterprise: Echoes in the first Union of South Africa cabinet
John William Moor
Aloys L. Tappel
Kathmandu’s Urban Food
Seekombuis – visiting with Neels and Attie
The Anglo-Boer War and Bacon: Old Enemies Become Friends
Where life stands still and flavours abound – observing life at the Mardi Himal Eco Village, Kalamati, in Nepal.
Eben’s Consumer Product Reviews
Denny’s Beef Style Mince vs. Frey’s Veggie Mince
Honey – the magical super-food
Honey – powerful preserving and healing power (Fascinating Insights from Arabia)
Honey in cured meat formulations
Joshua Penny and Khoikhoi Fermentation Technology at the Cape of Good Hope
Kolbroek and the Kune Kune
In Search of the Origins of the Kolbroek
Kolbroek – Chinese, New Zealand, and English Connections
The Old and the New Pig Breeds
Mechanisms of Meat Curing
Difference between Fresh Cured and Cooked Cured Colour of Meat.
Mechanisms of meat curing – the important nitrogen compounds
Reaction Sequence: From nitrite (NO2-) to nitric oxide (NO) and the cooked cured colour.
Research notes – nitrosating agents
Microbiology
Carcass Sanatising
Listeria Monocytogenes: Its discovery and naming
Listeria Monocytogenes: Understanding the enemy and plotting the defenses
Preventing and Treating Mildew on Biltong
The Chemistry of Sulfur Dioxide in Boerewors
Water Activity
My memories
Gert Koen’s Memories
My Memories of Van Wyngaardt
My memories of Woody’s
Shorthand Notes
01. Lessons from New Zealand and the Decision to Move on
02. Lagos, the Beautiful
Evening Meditation
Morning Meditation
Stocks Meat Market
Nguni: Living Works of Art
The Domestication of Cattle and Eurocentrisity in Regards to Heritage Breeds
Nitrate and Nitrite – their history and functionality
01. Concerning the direct addition of nitrite to curing brine
02. Concerning Chemical Synthesis and Food Additives
03. Clostridium Botulinum – the priority organism
04. Concerning Nitrate and Nitrite’s antimicrobial efficacy – chronology of scientific inquiry
05. Concerning Ladislav NACHMÜLLNER and the invention of the blend that became known as Prague Salt.
06: Ladislav NACHMÜLLNER vs The Griffith Laboratories
07. The Life and Times of Ladislav NACHMÜLLNER – The Codex Alimentarius Austriacus
08. The Naming of Prague Salt
09. Regulations of Nitrate and Nitrite post-1920’s: the problem of residual nitrite.
Nose-to-Tail and Root-to-Tip: Re-Thinking Emulsions
Chicken Meat – Thawing, Breading, Cooking, Browning
Collagen Marker: Hydroxyproline
Emulsifiers in Sausages – Introduction
Experiential Substitutes for Chicken MDM
Hot Boning in America
MDM – Not all are created equal!
Noted on Fat Emulsion and Lecithin
Notes on Alginate
Notes on Collagen
Notes on Proteins used in Fine Emulsion Sausages
Notes on Starch
Origins of the South African Sausage, Called a Russian
Poultry MDM: Notes on Composition and Functionality
Protein Functionality, the Bind Index and the Early History of Meat Extenders in America
Review of comminuted and cooked meat product properties from a sol, gel and polymer viewpoint.
Soy or Pea Protein and what in the world is TVP?
Soy: Notes on Reducing Sugars and the Millard Reaction in Relation to Human Health and heat damage to soy
Soya: Its Utilisation and Processing
Soya: Review of Health Concerns and Applications in the Meat Industry
The Origins of Polony
Notes on Spices
ORIGINS Smallgoods Co
Porchetta ala Africa
Project Origins (Legendary Food)
The Game Salami Project
Pic’s History of Meat Processing
Sausages and Blended Hams
Bockwurst – The Prince of German Sausages
Chuck Vavra’s Prasky
Oupa Eben’s Boerewors
Recipe: Emergency Sausage
Recipe: Liver Sausage
The Use of Mushrooms in Meat Formulations
The Fascinating History and Use of Ascorbate
Concerning the Discovery of Ascorbate
Erythorbate
Regulations of Nitrate and Nitrite post-1920’s: the problem of residual nitrite and the introduction of ascorbate
The History of Bacon, Ingredients and related technologies
Bacon Curing – a Historical Review
Counting Nitrogen Atoms – The History of Determining Total Meat Content
Part 1: From the start of the Chemical Revolution to Boussingault
Part 2: Von Liebig and Gerard Mulder’s theory of proteins
Part 3: Understanding of Protein Metabolism Coming of Age
Part 4: The Background of the History of Nutrition
Part 5: The Proximate Analysis, Kjeldahl and Jones (6.25)
Part 6: The Codex
Part 7: Connective Tissues and Gelatini
Part 8.1: A Basic Introduction to Lipid Chemistry and the History of the Recognition of the Role of Lipids in Nutrition
Dr. Morgan’s Arterial Injection: The Australian Connection
Fathers of Meat Curing
Gelatin
JOANNE GIBSON: ON SOME OF THE ‘INVISIBLE’ PEOPLE OF EARLY CAPE WINE
Mild Cured Bacon – Recreating a Legend
Saltpeter, Horse Sweat, and Biltong: The origins of our national food.
Saltpeter: A Concise History and the Discovery of Dr. Ed Polenske
Tank Curing Came From Ireland
Occurrences of “mild cure” in English Newspapers
The Mother Brine
The nitrogen cycle and meat curing
The Master Butcher from Prague, Ladislav NACHMÜLLNER
1. Eva’s Beloved Dad
2. Concerning Ladislav NACHMÜLLNER and the invention of the blend that became known as Prague Salt
3. Ladislav NACHMÜLLNER vs The Griffith Laboratories
4. The Life and Times of Ladislav NACHMÜLLNER – The Codex Alimentarius Austriacus
The Prehistory of Food
01. How did Ancient Humans Preserve Food?
02. An Introduction to the Total Work on Salt, Saltpeter and Sal Ammoniac – Salt before the Agricultural Revolution
The Present and Future of Food Processing
Best Bacon and Rib System on Earth
Curing Brine and Microbial Transglutaminase (MTG) – designing the optimal blend
Factors Affecting Colour Development and Binding in a Restructuring System Based on Transglutaminase
Microbial Transglutaminase System: Applications and Clever Ideas
Reconstructed Ribs
Restructuring of whole muscle meat with Microbial Transglutaminase – a holistic and collaborative approach.
TG Options and Processes
The Rib Project
GDL
Nitrite Free Bacon: Barriers against clostridium botulinum
Removal of Nitrite from Meat Curing Systems
The Freezing and Storage of Meat
Freezing for Slicing Bacon
Weight Loss During Chilling and Freezing of Meat
The Salt Bridge
01. Salt – 7000 years of meat-curing
02. Nitrate salt’s epic journey: From Turfan in China, through Nepal to North India
03. And then the mummies spoke!
04. The Sal Ammoniac Project
05. An Introduction to the Total Work on Salt, Saltpeter and Sal Ammoniac – Salt before the Agricultural Revolution
06. Searching for Salt in New Zealand
07. Concerning the lack of salt industry in pre-European New Zealand and other tales from Polynesia and the region
08. Salt and the Ancient People of Southern Africa
09. The impact of Sodium Bicarbonate and the Twaing Impact Crater
10. The Stories of Salt
11. Builders of the Stone Ruins – From Antiquity to the Pô
12. Salt Bush
13. Ancient Stone Ruins Coming to Life
Useful Documents and Links
About Eben
Home
Eben interviews food people
05. C & T Harris and their Wiltshire bacon cure – the blending of a legend
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