kzfaq.info/love/qhlzCqL8y2OlBlZRZh8ovgfeatured

@@kroodle8 Yikes. That was my thought. That's what brought me here.

@@kroodle8 As in the covid vaccine? Cant wait til mine activates and kills me!!

@@kroodle8 We don't have the death penalty here in Norway. What do you mean?

@@kroodle8 he's running a photo studio now and changed this channel to another name. He's alive and well. I'm guessing it was to avoid horrible commenters that were starting to troll and prowl his comments section.

I think he passed away, sadly there had been a lot of death lately. Hope I am wrong.

​@Lake Breeze why would you say something so drastic when you have no proof?

@@jdmDC2ftw Where is the proof that he is still alive and well? Two 35 year old men close to me have died in a month, both vaccinated. One was my cousin and the other my aunts nephew. My friends 72 year old Dad just died last week, heart attack. People are dying suddenly and rapidly, not a conspiracy🙏

He is alive and focusing more on photography and video-assignments@@lakebreeze9016

What his other channel

Dude, what other channel?

kzfaq.info/love/qhlzCqL8y2OlBlZRZh8ovgfeatured

For sure! Thank you, Brent!!

kzfaq.info/love/qhlzCqL8y2OlBlZRZh8ovgfeatured

Thanks, Jim!

Hi has a new channel now

@@yvind1465 got a link?

kzfaq.info/love/qhlzCqL8y2OlBlZRZh8ovgfeatured

Yes, bacon!!!

At some point he switched to new channel called MistE Brook Farm but abandoned that one as well, which is super sad because I really loved his videos! Super authentic guy and great story telling

Right!!?

I found this. Maybe worth trying 🙂✌🏻 "Curing salt is well known as a preservative for meat and meat products. However, there is a controversial discussion about applying nitrite in the production of meat products. Favored by high temperatures, carcinogenic nitrosamines may be formed from nitrite and secondary amines. Therefore, consumers prefer natural alternatives for curing salt. In naturally-cured meat products, curing salt is replaced with natural nitrate sources and a starter culture. With this manufacturing process, lower residual nitrite contents can be achieved than normally found in traditionally cured meat products. Hence, there are concerns about the shelf-life and the microbiological safety of these products. The objective of the present study was to clarify the potential of parsley extract powder (PE) in combination with a starter culture (Staphylococcus (S.) carnosus) for the manufacturing process of mortadella-type sausages. Furthermore, the impact of parsley extract in mortadella-type sausages on physical, chemical and sensory parameters was examined. Three variants of mortadella-type sausages with different concentrations of parsley extract powder (V3: 1.07 g PE/kg sausage meat (sm), 30 ppm nitrate; V4: 2.14 g PE/kg sm, 60 ppm nitrate; V5: 4.29 g PE/kg sm, 120 ppm nitrate) were compared with a traditionally cured sausage (V1) and an uncured sausage (V2). During production, nitrate was reduced to nitrite by means of the starter culture (S. carnosus). The sausages were cut into slices, modified atmosphere packaged and stored for 28 days. At the beginning of storage, a texture profile analysis and a sensory evaluation of the sausages were performed. Over storage time, CO2 content of the packages were checked and color measurements, pH-measurements, water activity (aw) and residual nitrate and nitrite contents of the samples were frequently conducted. Furthermore, the total plate count of aerobic, mesophilic organisms and the content of Enterobacteriaceae, Pseudomonas spp. and lactid acid bacteria were determined. The food safety and the storability of the produced sausage were investigated by an inoculation experiment with Listeria (L.) monocytogenes. Compared to the traditionally cured variant, the residual nitrite levels of sausages produced with parsley extract powder were reduced by 80 % (V3), 70 % (V4) and 40 % (V5) respectively. V5 (4.29 g PE/kg sausage meat) showed slightly but partially significantly lower bacterial counts of L. monocytogenes than V1. Until the end of storage, no differences were observed between all sausage variants with respect to the total plate count of aerobic, mesophilic organisms and the bacterial counts of Enterobacteriaceae, Pseudomonas spp. and lactic acid bacteria. A significant decrease in a* values of variants 3 and 4 was observed over storage time. While color stability of V1 was preserved until day 28 of storage, V5 showed adequate color stability until day 21 of storage. Furthermore, variants produced with PE did not differ from the traditionally cured variant regarding texture parameters, aw- and L*-values. Besides higher b* values (depending on the amount of added PE), pH values were lowered by 0.1 - 0.2 units in all variants produced with PE over the entire period of storage. The best sensory result was conducted for V4 by the panel, but the distributed rank-sums of V4, V5 and V1 showed no significant differences. However, the acceptance of V2 (uncured) was reduced. Concerning texture and aw-values no differences were observed using parsley extract in mortadella-type sausages compared with the traditionally cured sausage. Nevertheless, color stability was lower in the parsley extract variants, depending on the concentration of parsley extract used. Despite the lower residual nitrite level found in V4 and V5, these variants did not exhibit higher growth of L. monocytogenes compared with V1. Sensory evaluation of the sausage variants demonstrated that color is a major concern of consumer assessment of mortadella-type sausages produced with parsley extract. Parsley extract powder in concentrations of 2.14 g/kg sausage meat (60 ppm nitrate) and 4.29 g/kg sausage meat (120 ppm nitrate) can be used as a suitable alternative for curing salt in mortadella-type sausages."

I have heard about it, definitely something i would like to check out! Thanks!

@@FarmerE Cool, looking forward to seeing the outcome 🙂👍🏻

Dehydrated celery powder is a common substitute. Most vegetables have nitrates.

It sure is!!

Your opinion is correct.

He was wery much in contact with his feminine side!!

Not sure. Been wondering myself. I worry he may have fallen to recent mandated medical intervention. Sadly, there has been much death lately 🙏

Noe sånt, ja!

Wohoo!