fermenting

They have a vested interest in fermenting this view.

Still, a square piece of plastic is still more portable than carrying around a 2 liter bottle full of fermenting yeast.

Go buy your own land, plant your own grapes, come up with your own fermenting process, bottle your own wine, and serve it to see if you do better.

Turning grain into flour and then into bread is processing, so is fermenting things, salting them, smoking them, drying them and so on.

Just wanted to correct this: Diacetyl is a by-product of certain types of yeast fermenting.

So much of it. Frozen great mounds of snow-covered hepatitis in winter, and stinking black fermenting vessels full of distilled evil in the summer.

Is curing or fermenting permissible, or does one eat only the olives which can be eaten without processing?

Something similar has been fermenting in my notes for a while, so I'd be interested in your thoughts on why it didn't work for you.

It's fairly difficult to produce significant quantities of methanol from the likely mixtures most people would be fermenting to make their own vodka/whisky/etc.

Otherwise it creates perverse incentives and encourages subjugation of the populace, fermenting resentment and a system that is not of the populace, but separate to it.

Is curing or fermenting permissible, or does one eat only the olives which can be eaten without processing?Well, my personal approach is that fresh/cooked is OK, and then, the more processing is done, the farther we are away from ideal.