Food thread
- Thread starter essguy_
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Yourt and kefir starter culture mix, they each have different bacteria for health, then make your own yogurt with skim milk. As skim milk and kefir do not thicken much add chia seeds as they expand and will thicken yogurt then add flavours such as cocoa and cinamon
Lasts in fridge for a few days.
Heat milk to boil then cool to room temperature then mix the powder with a cup of the milk then mix in
Easy peasy then takes overnight to culture
Add nuts and fruit and rolled oats for extremely healthy low cal breakfast or snack
Starter kits at health food stores
Lasts in fridge for a few days.
Heat milk to boil then cool to room temperature then mix the powder with a cup of the milk then mix in
Easy peasy then takes overnight to culture
Add nuts and fruit and rolled oats for extremely healthy low cal breakfast or snack
Starter kits at health food stores
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That sounds like a great dressing! Going to try it. Any particular salad it goes best with?
I made my first blender of gazpacho this afternoon. Tuned it perfectly with a little more Jerez vinegar, a. bit ore garlic... abit less cilantro than usual and it is so good. I'm looking forward to it tomorrow once it has rested and comes together tomorrow!
Just saw a Youtube short on an old farmer's field workers drink from the 1800's that sounds great. It's called Switchel. I'm going to give it a go!
Switchel - The Energy Drink of 19th Century Farmers
Recipe at https://www.tastinghistory.com/recipes/switchelSupport the Channel with Patreon ► https://www.patreon.com/tastinghistoryOrder the TASTING HISTORY C...
youtube.com
Ill have to try gazpacho. I don't think I've ever had it.
The salad dressing is basically any amount of heavy cream or whipping cream, half the amount of apple cider vinegar and sugar to taste. Its tangy and sweet. Its good on all my salad straight from the garden. I have it almost every night. I like it better than anything I can buy in the store and its so simple. I usually mix it in a regulat drinking glass and i make as much as I need. sometimes more sometimes less.
The salad dressing is basically any amount of heavy cream or whipping cream, half the amount of apple cider vinegar and sugar to taste. Its tangy and sweet. Its good on all my salad straight from the garden. I have it almost every night. I like it better than anything I can buy in the store and its so simple. I usually mix it in a regulat drinking glass and i make as much as I need. sometimes more sometimes less.
That looks really good. Ill have to try that once. Let me tell you how I'm obsessed with old family canning recipes and they are better than anything you can buy. (I make sure they're safe by today's standards) they are just incredible and the easiest to do. Simple and delicious.
Just saw a Youtube short on an old farmer's field workers drink from the 1800's that sounds great. It's called Switchel. I'm going to give it a go!
Switchel - The Energy Drink of 19th Century Farmers
Recipe at https://www.tastinghistory.com/recipes/switchelSupport the Channel with Patreon ► https://www.patreon.com/tastinghistoryOrder the TASTING HISTORY C...
How was Jersey Mikes? I never tried it if I wanted a sub I would always just go to Firehouse Subs lol
I haven't been to one in Canada yet, last time I had it was for the drive home from NJ. I had a Number. 4 with prosciutto and capecollo, it was delicious but soggy. I finished it before I crossed the border. I would have had the Classic Italian if it had mortadella instead of ham. I've heard of Firehouse but never had it. Jersey Mike's is as ubiquitous in NJ as Subway is here.
Have you tried fermenting your own pickles (cucumbers) or other veggies? Soooo miuch tastier and healthier than conventional brined and pastuerized "pickles". (Not that conventional home canning isn't great for preserving the summer's bounty)
I Have some big 1.5 L wide mouth Mason jars, some glass weights to hold the cukes down, and some silicone burping lids to allow the CO2 to escape. (Look on Amazon)
They take a week or so and have tons of various probiotics that are hard to find elsewhere. Each veggie, each different soil, has slightly different strains of these beneficial gut bugs. I particularly like 'half-sour' dills without too much garlic. I also do smaller jars of onions, beets and radishes... and especially my Baltic family recipe saurkraut.
It has both salt AND sugar, some sliced apples and caraway seeds. It is NOT sour at all.
Raw, it is a refreshing side (like you would serve coleslaw) to beef and pork or just great on it's own. Or on a hot dog or sausage on a bun.
It is heavenly when sauteed/braised in onions pre-sauteed in bacon fat, and then with adding some brown sugar to caramelize it. It is served with sauteed farmer sausage, or some sort of german style, slightly thinner bratwurst-type sausages. Sliced lengthwise for nice carmelization, whole, or sliced into 1/4" slices mixed in with the sauteed sauerkraut.
I love making gome made pickles! My family loves them. I have a fermentation jar thats typically usually used for Kimchi but I make sauerkraut. Ill have to make pickled beets and onions though. Those are my favorite.
Im pretty new to canning so I've just made pickles, relish, preserved jalapeños abd made jam but everything is so much better when I make it at home!
Your Baltic recipe sounds delicious! Its making my mouth water lol
Im pretty new to canning so I've just made pickles, relish, preserved jalapeños abd made jam but everything is so much better when I make it at home!
Your Baltic recipe sounds delicious! Its making my mouth water lol
Good god I would cook with that girl!!
Would make her a creamy Tuscan Chicken with loads of spinach!
James Gunn's next project is Supergirl with Milly Alcock in the titular role and Jason Mamoa as Lobo. They'll get along famously.
https://www.youtube.com/shorts/rzaYej6trdA
https://www.youtube.com/shorts/rzaYej6trdA
He cooked the Tuscan Chicken for a New York Knick.
Pretty girl must be his girlfriend, she's the only one who eats in his apartment.
https://www.youtube.com/shorts/APKGLrUT88I
I just tried Jersey Mike's for the 1st time. Ordered the chipotle steak on the rosemary bread. It blows Firehouse Subs away. Place was pretty rammed too, people are catching on.
Too funny. Just watched this vid last night. He puts too much mayo on his subs for my liking.
I used to buy a No. 4 from Jersey Mike's in Irvington NJ for the drive home. It disappeared by the time I got to Buffalo, goes great with a Dr. Pepper. The Colossus location opens on the Labour Day weekend.
