#airtight food packaging

[nichromepackagingmachine]

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[jiozee]

Use Airtight Containers to Store Pet Food

The topic of pet food storage and the substantial benefits of using airtight containers are covered in our most recent blog post. We know how important it is to give our furry pets healthy, fresh meals as pet parents. The crucial role that appropriate storage plays in preserving the quality and safety of their food is often overlooked, though.

Let's explore the advantages of airtight containers and how they can improve how pet food is stored. From preserving flavor and texture to preventing spoilage and infection, these containers offer many benefits for pet owners.

Read this blog for more info: https://jiozee.com/how-to-store-pet-food-the-top-five-best-practices/

[marlynnofmany]

Spice in Space

“Of course your food is a biohazard,” Zhee said while the security scanner approved our delivery.

“The label’s just a precaution,” I said. “Pretty sure this is mostly pepper.”

“Right, yes, the food flavoring that gives your meals the flavor of fire.” Zhee tilted his head, bug eyes looking at everything at once while managing to roll sarcastically. “Not a hazard at all.”

“I don’t mean the really spicy kind,” I said as the box slid out of the scanning machine. “Just the regular spices to sprinkle over eggs and whatnot.”

Zhee picked up the box in his pincher arms. “Right, because eating fire-flavored unhatched creatures is a perfectly normal thing to do.”

I laughed and followed him out into the spaceport. “It is where I’m from!”

“Absolute maniacs, all of you,” Zhee declared with a flick of his antennae. “Now where is that food stall? The briefing said it would be tiny.”

“Tiny and close,” I agreed, looking around. Once past the security checkpoint, this place was a riot of booths and pedestrians with an artsy wave pattern on the ceiling that seemed to dampen the sound. It wasn’t as loud as most spaceports I’d been in.

“I see a directory,” Zhee said. “Let’s just check that.”

“Wait, there it is!” I pointed to a little kiosk between full-sized restaurants. It only held enough room for tubs of ingredients, a gigantic hot plate, and the guy currently scraping food around on it with flair. The sign said “Earth Fry.”

“Of course,” Zhee said, moving toward it. “I should have just looked for the fire.”

As we maneuvered through the crowd of Strongarms, Mesmers, and miscellaneous others, the guy tossed the food with his spatula, caught it deftly in a takeout box, and handed it to the customer waiting at the side: another human. No surprise there. By the time we arrived, he was ready to greet us.

“Hello! Can I interest you in some Earth Fry?”

Zhee held up the sealed package. “We have Earth ingredients for you. Apparently they are hazardous.”

“Oh! Yes, thank you! That’ll be the hot sauce and other stuff.” He took the box and found a flat surface to put it on, then accepted the payment tablet I held out for him. “Thanks for being so fast. Somebody got a bit clumsy during the lunch rush and knocked over a few things. Paid for ‘em, but I can’t get all of these local.” He signed for the delivery while I tried to place his accent. Australian?

“Luckily we were just coming from a trade hub,” I said. “This stuff is straight from Earth.”

“Excellent. It’s been a while since I was home, and you can’t beat the real thing for spices.” He handed the tablet back.

“Very true,” I agreed. “Where are you from?”

“Melbourne,” he said while I congratulated myself on guessing right. “Still getting used to how little any of that matters out here. To the average offworlder, Earth is one place with one type of person.”

“And we’re all lunatics who eat poison, right?” I agreed with a sly glance at Zhee.

He spread his pinchers. “Tell me I’m wrong.”

“Hey now, the garlic is only poisonous to some creatures from Earth,” the guy said, pointing to an airtight tub. “And the onions. If you want the real toxins, the alcohol stores are that way.”

Zhee looked at the ceiling. “It’s like you all have a death wish. Or take pleasure in hurting yourselves.”

“Some of the pain tastes good?” I said with a wave toward the hot sauces.

At the same time, the guy said, “There’s a reason they call us space orcs.”

I laughed. “Do they still? I wouldn’t think enough people even know what an orc is.”

To my surprise, Zhee recited, “Mythological creature from your planet, famed for strength, durability, and lack of foresight. Rumors do go around.”

“I suppose that’s one way to put it,” I said.

“Nobody thinks that’s funnier than my family,” said the Australian. “I get no end of jokes about it. Especially from my mom’s side — she’s from the US, and thinks we all say ‘space’ funny.”

“Does she?” I asked. “Interesting word to focus on.”

“Right? She insists that it sounds like ‘spice,’ and I just don’t see what she’s on about. But!” He held up a finger and fiddled with his collar. “That did lead to my favorite shirt.” With a dramatic sweep of his overshirt, he bared a bright red T-shirt that said “Spice Orc.”

I burst out laughing. “That’s fantastic!”

“Mom was pretty proud of herself for this one,” he said. “Gave it to me for my last birthday.”

Zhee declared, “Appropriate. Entirely in character for your species.”

“And we even brought you spice!” I laughed.

“That you did!” he said, resettling his clothes. “Care to try some? The shredded beef dish is particularly tasty.”

I looked at Zhee, then turned back without waiting for a response. “We’ve got a couple minutes. I’d love some. With extra garlic, please!”

“Coming right up!” He spun his tongs like a gunfighter, and began tossing ingredients onto the hot plate where they sizzled madly.

Zhee just grumbled and looked put-upon, but didn’t object. I planned to make a big deal of enjoying the tasty fire-and-poison meal on our walk back to the ship.

~~~

These are the ongoing backstory adventures of the main character from this book.

Shared early on Patreon! There’s even a free tier to get them on the same day as the rest of the world.

The sequel novel is in progress (and will include characters from these stories. I hadn’t thought all of them up when I wrote the first book, but they’re too much fun to leave out of the second).

[homunculus-argument]

What's something about keeping a household that you only learned after moving out and starting to buy and maintain your own shit?

I lived my whole life never realising that the brown sugar that's sold in those airtight packages is supposed to be moist and soft, and not a hard solid brick that you need to scrape the sugar off of. Turns out that the reason they're packaged like that is because they'll dry into bricks in contact with air. At all times, roughly 30-40% of all food ingredients in my mother's house are expired but not thrown out because they're "still good". Not good enough to eat, but too good to throw away either.

[minhosimthings]

Bewitched ft LHS

Two lovers and the adventure of dried lilac

Pairing: bf!heeseung × fem!reader

Warnings: fluff, mention of food and bacterial infection (don't question it), kinda cringy ig? hee being down BAD for reader

Song: Bewitched by Laufey

A/N: Hello everyone! This is my submission for @flwrstqr My World event. Congratulations to Danielle for 3k followers! Now sit back, relax, and read my cringey poetry.

I didn't know that much at all 'bout love before

But now, I think I'm learning

"Are you absolutely sure this will work?" Heeseung eyed you nervously.

You were trying to figure out how to stab open the extremely restrictive packaging of the box of dried lilac flowers, so without even looking up at him, you scoffed, as if you were offended that he was trying to undermine your amazing box-opening skills. 

 "Of course it will." You stated, as if it was the most obvious thing in the world, "Plus, I did a lot of research for this."

"By research you mean the first three search results you got?" Heeseung chuckled, wrapping his arms around your waist and placing his chin on your shoulder. You shuddered at the cold touch of his skin on yours. 

"Be careful,Lee Heeseung, I have a weapon in my vicinity." You threatened him, waving around the dying scissors in your hands. The countertop was littered with scraps of cardboard and a crumpled up bill. The dried lilacs from Japan took three weeks to arrive and boy were you excited when it came. You almost hugged the poor delivery boy with how giddy you were. 

Your monthly tradition of doing something new with Heeseung was today and you were determined not to mess it up. Ever since the tradition started, something or the other has gone down the gutter. Like last August, when you had booked a seat for bungee jumping, which had to be cancelled due to heavy rains. Or the February of the year passed, when you wanted to make a bundt cake with him, which unfortunately never came out of the pan due to the absence of butter. 

But this time was different, you thought. This time, nothing could go wrong. After all, how can making lilac tea out of scratch ever go wrong in any possible way? There was no butter and no rain, except for the slight drizzle outside, which announced the end of the monsoon season and the start of September.

You bewitched me

From the first time that you kissed me

"Finally..." You muttered under your breath, as your hands reached for the flowers. They were tiny little buds packaged in an airtight ziplock packet. The colour was less lilac-y now, with hues of dark purple staring at you and Heeseung.

"Is it supposed to look rotten?" Heeseung asked, his eyes set on the packet that you were toying with possessively in your hands. You rolled your eyes at him playfully, and let out a dramatic sigh.

“How many times must I tell you-” You started dramatically, turning your body to face him, you could see the smirk tugging at the corner of his lips, “-that cooking is the art of turning a duck into a swan?”

“Calm down Shakespeare.” heeseung chuckled, his fingers teasing you by drawing shapes on your waist, “And ducks are really cute for your information!” He put his hand to his chest as if he were clutching his invisible string of pearls. A giggle erupted out of your mouth as you stood on your tiptoes to quickly leave a chaste kiss to the tip of his nose. Heeseung’s smile only widened as you did, a slight red mark lingering on the spot where your lips touched his skin. The calm scent of the evening, combined with the quiet of your kitchen sent a wave of absolute relaxation into Heeseung’s being.

“Hmm,” you hummed thoughtfully, your eyes rushing through the words on the lavender-hued instruction manual, “The recipe I saw on the internet said we can just boil them and the tea will just seep out.”

“But?” Heeseung’s chin returned to its rightful place on your shoulder. He was like an overactive cat, which would rub itself against its owner to show its affection.

“But-” you looked worried, much to Heeseung’s concern, “-this thing says we should wait for three goddamn months so there’s no-’ you cleared your throat and read from the manual, “‘threat of bacterial infection.’”

“Ominous.” Heeseung laughed, “I like it.” He smiled at the sight of a pout forming on your pretty lips, “Hey, what’s wrong?”

“I guess we have to wait then.” You sighed, a real one this time, “I mean, unless you want to get sick.” 

Great, you internally thought, another month gone wrong again. You wondered to yourself whether there will ever be a time when you actually get it right, when something that you and Heeseung do works out without any hiccups.

“Can I tell you something?” Heeseung smirked mischievously, garnering your attention. The pout on your lips melted his heart completely and his eyes visibly softened when he looked at you.

 “I actually like bacterial infection.”

 A moment of silence followed, before the both of you were convulsed with laughter. Your hands gripped the  edge of the counter to balance yourself, when Heeseung stuffed his nose into the nape of your neck, effectively putting half of his weight onto you.

“Hee, I’m gonna fall, get off me!” You laughed, but he only held you closer to him, as if you’d float away if he let go, “Ok, ok fine!” You giggled, raising your hands in mock defeat, “We can make the tea!”

“Yipee.” Heeseung cried in an adorably high pitched voice, that stretched your smile out even wider. If Heeseung were to die because of someone’s expression, then he knew it would be because of your smile. It was something that could make him forget all grief and suffering, no matter if he had the worst day ever, no matter if he had spilled hot coffee all over himself or accidentally snapped at someone, that smile of yours would be there to fix him.

Then we ran down the street in the late London light

The world froze around us, you kissed me good night

“Hee. Hee. Earth to Lee Heeseung.” Your words were half consumed by laughter, bringing him back to reality as he realised he had been staring at your face, “What are you looking at, idiot?”

Heeseung didn’t respond to your words, instead choosing to merely send you a lopsided smile. “Your idiot right?” he asked, to which you put your hands on top of his and squeezed it.

“My idiot.” You said, sacrificing your toes once more, to plant a kiss on his cheek, making Heeseung mentally kick his feet in the air for the fiftieth time that evening.

You set Heeseung about to do some kitchen duties, while you carefully extracted the dried flowers. Heeseung watched the surface of the water dance with the bubbles as it heated up. It reminded him of all the times you two had danced with each other. On particularly long nights, when the moon shone in all its majesty, bathing lovers all around the globe in her glamorous shine, both of you would find your hiding places in each other. Both of you would find your home, in each other, with arms wrapped not only around each other’s body, but around each other’s hearts.

“Is the water ready?” Heeseung heard you call out. He turned to see you, carefully sweeping the last of the petals into a bowl. 

“Yes, your highness.” He responded with a laugh. You tottled over to the pot of boiling water, slowly dropping your flowers in. You and Heeseung let out a collective gasp of wonder at the burst of colour that engulfed the colourless water. Hues of purple and lavender now coated each part of the pot, seeping out from the petals. 

“Woah…” You exhaled, not even knowing you had been keeping a breath in, “That’s the prettiest thing I’ve ever seen.” 

“It is.” Heeseung responded, to which you nodded, not taking your eyes away from the concoction. Unbeknownst to you, Heeseung was no longer even looking at the water. He was instead, gazing lovingly at you, with eyes so full of affection, you’d think he was looking at the last person on earth. In that moment of silence, he couldn’t help but trace his eyes over you, over every detail of yours that made you, you. The you that he loved so much. The you that he would go to the ends of the universe for, if you had asked him to.

Cursing at the moon and losing all control and crying

'Cause I think I'm falling

“This better be the most amazing thing that I’ve ever tasted or I’m never even touching a satchet of tea again.” You said, sinking down onto your sofa, with a mug of pinkish-tea in your hand. The sofa sank down further when Heeseung plopped down next to you, an identical mug in his hands.

“Shall we have a toast then?” Heeseung asked, raising his mug, “To hopefully not catching bacterial infection!” You chortled at his enthusiasm, before responding with a “Hear, hear!”

Clinking your mugs together in a ‘cheers’, you put your lips to the edge of the mug, wholly prepared to take a sip of your concoction and taste something that is equal to the nectar of the-

“We forgot the sugar, didn't we.”

You caught Heeseung’s eye and doubled over with laughter, almost spilling some of the tea onto your lap. In the midst of you admiring the pretty liquid, and Heeseung admiring the pretty you, you had forgotten the key ingredient which actually made the tea drinkable.

“Well, you kept distracting me with your beauty so much!” Heeseung defended himself, setting his mug down on the table, “How could I ever remember the sugar?”

“Do you really think flirting is gonna get you out of this?” You said, putting your mug down and glaring playfully at Heeseung.

“Depends.” He shrugged his shoulders, a smirk tugging at the corner of his lips, “Is it working?” He didn’t have time to say anything else, before he was practically tackled onto his back by you. Heeseung wrapped his arms around your waist and you lay down on him, using him as your mattress, though there was plenty of space for the both of you on the sofa. 

“Welp,” You said, pressing your ear to his chest to listen to his heartbeat, “At least we won’t be getting a bacterial infection anytime soon.”

Heeseung chuckled, bringing his lips down to your forehead to leave a kiss. In the sanctuary of his safe arms, you forgot all about the fact that tonight’s attempt had turned out to be an utter fail. But you realised that it didn’t matter to you anymore. For in the warm cocoon that Heeseung had spun around you, all that mattered was the unnoticeable seconds that had drifted away in failed attempts of lilac tea, and successful attempts of love. In the pale cast of the full moon’s light, you and Heeseung drifted off to sleep, as the world came to a silent halt, waiting patiently for another tomorrow. 

You wrote me a note, cast a spell on my heart

And bewitched me

You bewitched me

Dividers by @strangergraphics

[theblackdahliaemporium]

Drying Herbs

How to Dry Herbs

Drying is the easiest method of preserving herbs. Simply expose the leaves, flowers or seeds to warm, dry air. Leave the herbs in a well ventilated area until the moisture evaporates. Sun drying is not recommended because the herbs can lose flavor and color.

The best time to harvest most herbs for drying is just before the flowers first open when they are in the bursting bud stage. Gather the herbs in the early morning after the dew has evaporated to minimize wilting. Avoid bruising the leaves. They should not lie in the sun or unattended after harvesting. Rinse herbs in cool water and gently shake to remove excess moisture. Discard all bruised, soiled or imperfect leaves and stems.

Dehydrator drying is a fast and easy way to dry high quality herbs because temperature and air circulation can be controlled. Pre-heat dehydrator with the thermostat set to 95°F to 115°F. In areas with higher humidity, temperatures as high as 125°F may be needed. After rinsing under cool, running water and shaking to remove excess moisture, place the herbs in a single layer on dehydrator trays. Drying times may vary from 1 to 4 hours. Check periodically. Herbs are dry when they crumble, and stems break when bent. Check your dehydrator instruction booklet for specific details.

Less Tender Herbs — The more sturdy herbs such as rosemary, sage, thyme, summer savory and parsley are the easiest to dry without a dehydrator. Tie them into small bundles and hang them to air dry. Air drying outdoors is often possible; however, better color and flavor retention usually results from drying indoors.

Tender-Leaf Herbs — Basil, oregano, tarragon, lemon balm and the mints have a high moisture content and will mold if not dried quickly. Try hanging the tender-leaf herbs or those with seeds inside paper bags to dry. Tear or punch holes in the sides of the bag. Suspend a small bunch (large amounts will mold) of herbs in a bag and close the top with a rubber band. Place where air currents will circulate through the bag. Any leaves and seeds that fall off will be caught in the bottom of the bag.

Another method, especially nice for mint, sage or bay leaf, is to dry the leaves separately. In areas of high humidity, it will work better than air drying whole stems. Remove the best leaves from the stems. Lay the leaves on a paper towel, without allowing leaves to touch. Cover with another towel and layer of leaves. Five layers may be dried at one time using this method. Dry in a very cool oven. The oven light of an electric range or the pilot light of a gas range furnishes enough heat for overnight drying. Leaves dry flat and retain a good color.

Microwave ovens are a fast way to dry herbs when only small quantities are to be prepared. Follow the directions that come with your microwave oven.

When the leaves are crispy dry and crumple easily between the fingers, they are ready to be packaged and stored. Dried leaves may be left whole and crumpled as used, or coarsely crumpled before storage. Husks can be removed from seeds by rubbing the seeds between the hands and blowing away the chaff. Place herbs in airtight containers and store in a cool, dry, dark area to protect color and fragrance. Dried herbs are usually 3 to 4 times stronger than the fresh herbs. To substitute dried herbs in a recipe that calls for fresh herbs, use 1/4 to 1/3 of the amount listed in the recipe.

Copyright: This document was extracted from "So Easy to Preserve", 6th ed. 2014. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

Picture Credit: Linda Palmer- Pinterest.

[writer-ace]

Food / Cooking Hacks I Use to Reduce Food Waste

Between my executive functioning issues and my sensory issues, food can be complicated, and I end up paying the ADHD/neurodivergence tax a lot. Food goes bad because I can't bring myself to cook it, or fruits/vegetables get one tiny bit too mushy and I can't eat them.

I'm still working on it, but here are some of the hacks/strategies I've developed to reduce that:

Partial meal prep. Most of the time, I can't stand reheated carbs or vegetables, and so I always struggled with a lot of meal prep because it involved making leftovers I then wouldn't want to eat. So I started doing what I've been calling partial meal prep: when I buy a package of meat, instead of portioning it out and freezing some of it or saving it in my fridge to cook the next day, I will just cook all of it. Then, over the next few days, I can do whatever carb or vegetable and then just reheat the meat. This means I'm more likely to use the meat before it goes bad, and cooking it all at once isn't generally much more work than cooking a portion.

Fruit salad. For some reason, fruit mush bothers me far less when it's in a fruit salad than when it's on its own. i think the mix of textures hides any less-than-ideal texture. So I've started making big batches of fruit salad (if I can, I do berries, though I also add other fruit) and storing it in my fridge in a giant container. Then, whenever I want fruit, I can portion some out. I've ended up using more of any given fruit than if I try to work through individual packages.

Hearty vegetables I can eat raw. Cooking vegetables can be a pain, and as someone who cooks for one, I end up often not being able to cook all of it before it starts to go meh. So most of the time, I rotate through vegetables that don't go bad/mushy fast and that I enjoy eating raw, like baby carrots and tomatoes. This also works for fruit--apples are a great option.

Airtight plastic containers. I've been using this for a long time for my flour and sugar, but recently a bought a whole bunch of these to use for snacks, etc. When I buy something like cereal, cookies, or goldfish, I open it and dump it in one of the plastic containers. That way I can see how much I have left so I'm less likely to end up with that nebulous amount going stale in the bag, and they get stale slower because it's airtight.

[scimitar-and-longsword]

Tw: bugs 🤢

I have finally found the perfect thing to wish on my enemies: pantry moths.

This is the biggest headache in my life. There are moth LARVA... like little wriggling grubs, infesting all our food. And it happened over like a day or two!? We noticed a moth 3 nights ago. Like 4 two nights ago, and now.... Dear God.

Luckily it's not actually a dangerous thing. They're not poisonous/toxic to humans or pets. It's just fucking gross. They're fairly easy to get rid of too... Just throw out all your food 🙃

Ok we do have a few things we can save: things that are in sealed cans. Or air tight containers.

Ok great. So last night we emptied out our pantry throw away like 80% of our food, clean the entire inside of the pantry and the outside of the packages we're keeping with bleach and then a water vinegar solution. And oh wiat- this morning one of our containers that is supposedly airtight has a grub in it. 😑

So now I'm tossing everything lol. It's gonna be a lot to replace but, I'd rather only have to do this once.

Lesson learned: put dry goods in the freezer before putting them in your pantry, I guess.

So yeah... That's what I'm dealing with all morning.

[mariacallous]

Sambusak are a popular treat throughout the Middle East. Their history is long — they have been enjoyed since the Persian Babylonian Empire and their name comes from the Persian word sanbosag, which means “beautiful triangle.”

These turnover pastries, similar to hand pies, are stuffed with a variety of fillings, from ground lamb, beef and chicken to spinach, feta cheese and even sweet almond and walnut. Sambusak are the ancient ancestors of similar pastries like Indian samosas, Latin American empanadas, Italian calzones and Israeli bourekas. Food historian Gil Marks stated that chickpea sambusak have been part of the Jewish Babylonian menu since the 1300s, and served for Shabbat lunches and holidays like Shavuot, Hanukkah and Purim. 

Sambusak bel tawa (chickpea turnovers) are a classic of the Jewish Iraqi kitchen. My Iraqi grandmother served them as an hors d’ouevres whenever she was hosting guests, for gatherings large or small. Still served in Iraqi homes around the Diaspora, chickpea sambusak are especially popular in Israel. They have a delicious complexity of flavor, thanks to the earthy savoriness of cumin and curry powder, a historical testament to the way Indian spices impacted the Jewish cuisine of Iraq. The spiced, nutty, buttery chickpeas and sweet caramelized onions contrast perfectly with the crisp, pillowy dough. 

Of course, all this deliciousness is matched by the many steps involved in making the sambusak. The chickpeas need to be soaked overnight, mashed and seasoned (though you can use canned in a pinch). The onions need to be fried. The dough needs to be kneaded and allowed to rise. The turnovers need to be formed and then fried. A lot of work but truly justified when the results are this spectacular  — plus, they’re packed full of protein, fiber and antioxidants.

We eat these vegan, deep-fried bites of heaven as a snack, appetizer or as a light meal with a salad. 

Notes: 

Sambusak (fried or not fried) freeze beautifully in airtight packaging. Just thaw them before frying or reheating.

Fresh sambusak can be stored in the refrigerator and then reheated in a low oven. 

[nichromepackagingmachine]

Affordable Packaging Machine Prices for Every Business Need

Compare packaging machine prices and find the right solution for your business. High-performance machines at affordable prices to meet all your packaging needs. Learn More:

[jiozee]

Keep Pet Food Away From Pests

Discover effective strategies and essential tips to protect your pet's food from pesky intruders in our latest blog post, "Keep Pet Food Away From Pests." We understand the importance of providing healthy and uncontaminated food for your furry friends, and that's why we've compiled a comprehensive guide to help you prevent unwanted pests from infiltrating your pet's food supply.

In this informative article, we delve into the common types of pests that are attracted to pet food and explore the risks they pose to your pet's health. From insects to rodents, we highlight the potential dangers these unwelcome visitors can bring, such as disease transmission and food contamination.

Read this blog for more info: https://jiozee.com/how-to-store-pet-food-the-top-five-best-practices/

[guangzhouyundu]

YD DDP-480 Automatic Blister Cup Filling and Sealing Machine

Introducing the YD DDP-480 Automatic Blister Cup Filling and Sealing Machine – your perfect solution for filling and sealing metal, food, gummies, and oral liquids with precision and efficiency. This high-speed machine ensures airtight packaging, maintaining product freshness and quality. Ideal for pharmaceutical, food, and confectionery industries. Contact us for more details!

whatsapp:+86 153 2331 9612

[harshindustrial]

Unlock Efficiency with Oil Sealed Rotary Vacuum Pumps

When it comes to creating a reliable vacuum for industrial applications, oil-sealed rotary vacuum pumps are an industry favorite. These pumps are known for their superior performance, durability, and ability to handle demanding processes.

At Harsh Industrial, we offer top-of-the-line oil-sealed rotary vacuum pumps engineered for precision and efficiency. Whether you're in manufacturing, research, or processing, our pumps provide the reliable performance you need.

Why Choose Oil Sealed Rotary Vacuum Pumps?

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With a robust design and versatile capabilities, these pumps are suitable for diverse industrial needs.

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Visit Harsh Industrial today to find the perfect vacuum pump for your business. Let us help you achieve unmatched efficiency and performance!

[cooking-thru-shortstack]

Sweet Potato Chaat - 5 stars

Vegetarian

Gluten Free

This was always a recipe that caught my eye when I first got this little book. I could not imagine what this tasted like, only that I was certain I would love it. I love saucy food, and I love Indian food -- this was sure to be a stunning win....and I was right!

My only issue with this recipe is that tamarind pulp is harder to find than you'd expect. I'd say your best bet is actually an Indian market or spice store over a generic Asian market, but your luck might be better than mine. I had to borrow some pulp from a friend who happens to do a lot of Indian-style cooking.

A mandolin is essential for this - and I'm glad I got one, if only for this recipe, as I plan on making this over and over and over. It's sweet, tangy, spicy, sour, and so soft. I made a half recipe and ate the leftovers cold, which were also stunning.

You could serve this to multiple people by layering the potato slices and sauces in jars, like a savory-sweet parfait, or layer it family style on a platter. A note on the sauces: you can prepare them ahead of time as the sauce keeps for 2 to 3 days.

Ingredients for the tamarind-date sauce:

1 golfball-size clump packaged tamarind pulp (available at Asian markets)

1/2 cup boiling water

5 dates, pitted

Ingredients for the mint-cilantro sauce:

1/2 cup firmly packed cilantro leaves and tender stems

1/2 cup firmly packed mint leaves

4 thai bird chiles, stemmed

1/4 cup whole-milk yogurt

2 ginger coins (unpeeled)

Kosher salt

For the chaat:

1 tbs canola or other neutral oil

1 pound sweet potatoes (about 2 medium) -- peeled, quartered and sliced crosswise, into very thin slices (a mandolin will come in handy)

Kosher salt

2 scallions, thinly sliced

2 tbs finely chopped cilantro leaves

Make the tamarind-date sauce: in a small bowl, combine the tamarind and boiling water breaking up the tamarind with a spoon. Let soak for 15 minutes. Strain the tamarind through a fine-mesh sieve into another bowl. You should get 1/3 cup of strained tamarind liquid.

In a small saucepan set over medium heat, add the tamarind liquid, dates and 1/2 cup of water. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the dates break apart adn the liquid is reduced by about half, about 10 minutes. Let cool for a few minutes. Using a handheld immersion blender or a regular blender, puree the sauce until it's smooth. Transfer to an airtight container; it will keep in the refrigerator for at least 3 days.

Make the mint-cilantro sauce: In a food processor, combine the cilantro, mint, chiles, yogurt, ginger, 1/2 tsp of salt and 1/4 cup of water. Process until smooth. Transfer to an airtight container; it will keep in the refrigerator for a couple of days.

Make the chaat: In a large skillet, heat the oil over medium high heat until very hot. Add the sweet potatoes and 1/2 tsp of salt and toss with tongs or a heatproof spatula. Cook, turning occasionally, being sure to roate the potato slices on the bottom to the top, until the sweet potatoes are tender and slightly browned, about 10 minutes. (As you cook them, the potato slices will start to turn translucent. Keep moving the opaque slices to the bottom.) It's fine if the potatoes start to break apart if they start to stick add a tiny bit of water to the skillet.

Place half of the cooked sweet potatoes in a layer on a large plate. Add 1/4 cup of the tamarind-date sauce. Top with the remaining sweet potatoes, then 2 tbs (or more) or the mint-cilantro sauce, scallions and cilantro. Serve family style, being sure to scoop to the bottom of the stack to snag some of both sauces and the other toppings.

[le-trash-prince]

Some tips for storing tea (and when to reduce the amount of tea you’ve hoarded)

Some of these are basic info, but some are things I don’t see often outside of niche tea circles.

Tea is a shelf-stable product, but it will lose its flavor and nutritional quality over time—unless it is suitable for aging

Keeping tea away from light and moisture will help extend its life

This means keeping it in an either an opaque container or in a cupboard/drawer. No glass containers on the counter unless you plan on going through it quickly, or if you just don’t care. If you’d rather look at pretty tea leaves than drink delicious tea leaves I won’t stop you

Airtight containers will keep out moisture! If you use teabags that are not individually packaged and are just sitting in a paper box, put them in a tin or a jar and they will stay better longer

Tea absorbs odors easily, so the pantry/spice cabinet with other foods is not the best place for it, but it also won’t ruin your tea if this is the only spot you can have it. Again, an airtight container will help.

Black tea is usually at its best within 1-2 years (and 2 years is often pushing it)

Green tea is usually at its best within 1-6 months

Every oolong is vastly different, they sit on a range between green and black tea, so if you see a lot of green in the leaves when you first open it, you’ll want to consume it sooner rather than later.

A good rule of thumb is: if a tea that is green is turning brown, it is losing its quality. Pay attention to the way a tea tastes over time.

Green tea can be stored in the fridge as long as it is fully sealed from the store! This will extend its life quite a bit. Just be sure to let it come to room temp before opening it, so you don’t get any condensation on the leaves. And once you’ve opened the package, don’t put it back in the fridge unless you have experience or hands on training with this.

Purposefully aged tea is an exception to pretty much all of this! Every tea “rule” has its exception. And this post is just tips, not rules!

If you want to age teas at home it’s best to just do some research because there are entire schools of thought dedicated to what the ideal storage conditions are for specific types of teas—and not every tea is suitable for aging

Your Lipton tea bags are not going to get any better with time, so if they’ve been sitting in your cupboard for two and a half years, it is time to compost them or use them for crafts and get something a little fresher.

I believe it was Shiuwen Tai who once said—“Tea should always taste better than the water you used to brew it. Otherwise, what’s the point?” Take care of your tea so it can take care of you!

[ecobravouk]

Zero-Waste Meal Prep for February: Keeping Food Fresh & Reducing Waste

Meal prepping is one of the best ways to save time, eat healthier, and reduce food waste—but traditional methods often rely on plastic packaging, single-use containers, and excessive leftovers that end up in the bin. A zero-waste approach to meal prep ensures that every ingredient is used efficiently, food stays fresh for longer, and waste is minimised through sustainable storage and composting practices.

By incorporating reusable storage solutions, batch-cooking seasonal ingredients, and composting food scraps, you can create a meal prep routine that is both eco-friendly and practical.

Sustainable Storage: Keeping Food Fresh Without Plastic

Proper food storage is essential for keeping ingredients fresh and preventing spoilage. Go for reusable alternatives that are better for both your food and the environment instead of using cling wrap or disposable plastic bags. 

1. Reusable Silicone Bags

Silicone food storage bags are an excellent replacement for plastic zip-lock bags. They are:

Keep food fresher for longer by placing them in airtight and leak-proof containers.

Safe for freezing, microwaving, and boiling, making them versatile for meal prep.

Easy to wash and reuse, cutting down on plastic waste.

2. Glass Containers with Airtight Lids

Glass food containers are durable, non-toxic, and ideal for storing prepped meals. They:

Prevent food from absorbing plastic chemicals.

It can go from fridge to oven, making reheating convenient.

Are fully recyclable at the end of their lifespan.

3. Beeswax Wraps for Fresh Produce

Beeswax wraps are a natural alternative to cling film, perfect for wrapping sandwiches, cheese, or cut fruit and vegetables. They help retain moisture while allowing food to breathe, extending its freshness.

4. Stainless Steel or Bamboo Storage Boxes

For packed lunches and dry ingredients, stainless steel or bamboo containers provide a sturdy, reusable solution that eliminates the need for plastic packaging.

5. DIY Freezer Jars

Glass jars can be repurposed for freezing soups, sauces, and smoothies. To prevent cracking, leave some space at the top of the jar for expansion.

Batch-Cooking with Seasonal Ingredients

Batch cooking helps reduce food waste by ensuring every ingredient is used efficiently. February offers plenty of seasonal vegetables that are perfect for warming meals and nutritious meal prep.

1. Winter Vegetable Soups & Stews

Use seasonal ingredients like carrots, leeks, and parsnips to make big batches of soup or stew. Store in glass jars or silicone bags for quick and easy reheating throughout the week.

2. Roasted Root Vegetables

Roasting a mix of sweet potatoes, beets, and turnips at the start of the week provides a versatile ingredient for salads, grain bowls, or side dishes.

3. One-Pot Lentil or Chickpea Curries

Plant-based curries using lentils, chickpeas, or seasonal greens like kale and cabbage are great for batch cooking. These dishes store well and develop even more flavour over time.

4. Homemade Granola or Overnight Oats

Prepare large batches of granola with nuts, seeds, and dried fruit, or make overnight oats in reusable jars for an easy, waste-free breakfast option.

5. Freezer-Friendly Veggie Patties

Blend cooked beans, grains, and vegetables into homemade veggie patties that can be frozen and grilled whenever needed. This reduces the need for store-bought, packaged versions.

Composting Leftover Food Scraps

Even with careful planning, some food scraps are unavoidable. Instead of throwing them away, composting ensures they return to the earth rather than adding to landfill waste.

1. Start a Home Compost Bin

If you have outdoor space, a compost bin is a great way to break down fruit and vegetable peels, coffee grounds, eggshells, and other organic matter. Over time, this turns into nutrient-rich soil.

2. Use a Kitchen Countertop Compost Bin

For those without a garden, a small compost bin with a charcoal filter can be kept in the kitchen to collect scraps. Many local councils also offer compost collection services.

3. Regrow Vegetable Scraps

Certain vegetables, like spring onions, celery, and lettuce, can be regrown from scraps. Simply place the roots in water until they sprout, then transfer them to soil for continued growth.

4. Create a Broth from Scraps

Vegetable peels, herb stems, and onion skins can be simmered in water to make a flavourful homemade broth. This reduces waste while adding depth to soups and stews.

5. Use Citrus Peels for Cleaning

Soak citrus peels in vinegar to create a natural, zero-waste cleaning solution that works as an effective disinfectant.

A Smarter Approach to Meal Prep

Zero-waste meal prep isn’t just about reducing food waste—it’s about being intentional with ingredients, choosing sustainable storage solutions, and making the most of every resource available. By planning meals around seasonal produce, batch-cooking efficiently, and composting scraps, Eco Bravo helps you create a sustainable kitchen routine that saves time, money, and the environment.

A little effort goes a long way in making meal prep more eco-friendly. By adopting these habits, you’ll enjoy fresh, delicious meals while significantly cutting down on waste.

FAQs

Can I freeze meals in glass jars without them breaking?

Yes, but always leave some space at the top for expansion and allow hot food to cool before freezing to prevent the glass from cracking.

What’s the best way to clean reusable silicone bags?

Wash with warm water with soap or put them in the dishwasher. Soak in a mixture of vinegar and baking soda to remove strong odours.

Can I compost cooked food scraps?

Most home compost systems work best with raw fruit and vegetable scraps. Cooked food, especially with oil or dairy, can attract pests and may require a specialised composting system.

Discover more eco-friendly product tips and expert advice at Eco Bravo!

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