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@federica said: It's ridiculous... D'you know he actually suggested I buy it 'on-line'...?
Oh good grief....!
You can buy ice cream on line, one day I am going to get Tescos to deliver a whole truck load and have an ice-cream party...
I'd probably get them to deliver a lettuce too so it's a healthy balanced meal.
3
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
Pudla pancake with fresh cottage cheese for breakfast. Goodness, it's soooo good!
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
Am going to make a fresh batch of kimchi soon, but I'm really starting from basic scratch. I can't find fermented shrimps in brine, so - I shall be making my own. Easy-peasy really... good-quality RAW shrimps or even small prawns, salt and a container to allow for fermentation.... it takes about a week or two to ferment them properly, but it's worth it....
I know I'm vegetarian, but you really can't make a great, authentic kimchi without them....!
@Federica, I bought a jar of saurkrut and am thinking of mixing it with [not decided yet] maybe paprika, raw garlic ... Basically poor mans kimchi or something new and weird ...
Kimchi is good for the gut and hence the mind/mood.
OM MANI PEME YUM [NOM NOM NOM]
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
edited August 2015
I never buy sauerkraut, or never shall again, after making my own! Infinitely superior... very good with the addition of peppercorns and/or juniper berries....
Sure, while making it, you can add fresh red chillies (have you tried Tesco's latest offering - ?!) I bought some seeds!!
Also, garlic, and any other preservative-style ingredients or components, except oil.
BUT: Nothing beats the genuine article Kimchi, in my opinion...
And commercial sauerkraut may have additives and preservatives because of course, commercial krap has to be made to certain hygiene standards for public consumption....
So it's already fully processed. Adding flavours at this point, may not have such great results.
But hey - try it!
1
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
edited August 2015
I peeled a butternut squash with a good, solid potato peeler, then I Julienned the most of it....
After that, I coated it with olive oil, sprinked it with finely chopped garlic and dried chilli flakes, gave it a liberal dash of Himalayan rock salt, and bunged it in the oven so We'll see what it looks like in an hour or so...
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
edited August 2015
The remaining slices, I blanched and put into the freezer, to use in another dish, another day....
The shredder /julienne tool, is this one:
It's called a 'Kohn Rikon vegetable shredder/julienne cutter and I bought mine on Amazon... got one for a buddy, too. They're not expensive, and work really well on carrots, courgettes, potatoes (makes for an interesting roast dish!) and as above, squash. I think the pumpkin/squash has to be young and tender. If they're too old or large, they are as tough as billy-oh to shred....
I'll warn you though: It's an extremely sharp tool, and the pain if you catch your finger or palm in it, is quite intense!!
I shredded the squash by peeling it, then holding it flat on the work surface, gripping it at the seed end, and continually turning it to expose a new flank, pulling the shredder towards me (on the opposite side to the hand holding the squash!). I eventually arrived at something resembling a marrow bone. I cut off the seed pod part (It began to sound 'hollow' as I continued shredding) and then as you saw, sliced the remaining part.
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
I also made some shredded carrot and courgette salad, and lightly blanched some asparagus tips... delish griddled, with a little butter and lemon juice!
Glad to see more posts in food related thread. I have been reading up on green tea health benefits and I am totally sold now. I used to be scared of caffeine so much because of sleep problems, which I think is really in my head. I have been trialling it since last week and it seem to have added more calmness, or may be the sunshine I don't know. Green tea definitely helps digestion.
Also tonight I am making my fav lentils soup again. It has very simple ingredients and clean. I left the lentils in water since morning and about 6:30pm they are ready for cooking. Ginger, garlic, turmeric and onions is all I use. It is very delicious.
1
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
I just cut a block of paneer cheese into cubes, and griddled them (practically dry.... just a very light spraying of oil) in a good, heavy-based non-stick pan.... griddling them in barely a fine coating of oil stops them spitting, exploding and sending dangerous droplets of hot oil flying all over the place... yes, you need to watch them and turn them frequently, to brown all sides, but it's worth it.
Anything cooked lovingly, and carefully, from scratch, is worth it, isn't it guys...?
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
Ok. Consider yourself food-porn-warned.....
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
I'm going to make myself a Mason-Jar salad for lunch tomorrow... starting with a layer of Italian vinaigrette dressing, then: courgette and carrot spaghetti salad, chopped almonds, soaked, roasted barley grains, quinoa, salt-fermented beetroot, rice noodles and baby-leaf green salad. I'll take a picture, with my salad draped over the bonnet of my rice-cooker....
@federica said:
Anything cooked lovingly, and carefully, from scratch, is worth it, isn't it guys...?
Yes.
Iz 8 fold recipe plan ...
Right view - check your ingredients
Right intention - follow recipe/plan, don't mistreat or overcook ingredients
Right speech - talk to your cooking
Right action - cook lovingly
Right livelihood - food is life
Right effort - take your time
Right mindfulness - don't abandon your cooking
Right concentration - simmer gently with flavoursomness
remember to eat mindfully
5
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
I think currently, one of the most frustrating things for me, is living in a flat that has a kitchen you can cook in, as opposed to having a cook's kitchen... the distinction is subtle, but very real when you're jammed in a tight space, trying to be creative, and you suddenly find you don't have the room to swing a cat's whisker, let alone the full moggy....
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
edited August 2015
Woooooo-hooooooo!! I have finally, after a long-time searching found an inexpensive, do-able recipe for 'Thousand-year-old eggs'...!
Admittedly, they're also known as 100-year-old eggs, century eggs or quite simply Imperial Aged eggs.... and they only take about a month!
So thrilled! They're an acquired taste - But I acquired it! And now - I know how to make them!!!
@federica said: I think currently, one of the most frustrating things for me, is living in a flat that has a kitchen you can cook in, as opposed to having a cook's kitchen... the distinction is subtle, but very real when you're jammed in a tight space, trying to be creative, and you suddenly find you don't have the room to swing a cat's whisker, let alone the full moggy....
It sounds like you know what you're doing though. I get the impression that a lot of people don't cook much these days, lots of ready meals and take-aways instead.
1
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
I seem to have a natural aversion to anything in a jar.... these 'cook-in' sauces are an anathema to me...
I just cooked a fresh ragu for my H to have with his home-made pasta tagliatelle (those, courtesy of my little Italian Mamma!) and everything was from scratch - even the tomato passata which I made myself, last year....
I love cooking, I love to see how a dish evolves from basic, raw, ordinary ingredients into something tasty, nutritious and really worth the effort.
I'm one of the few people I personally know who is not averse to gutting fish, squid or even a chicken... although I haven't done either of those in ages, for obvious reasons....
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
I had some semi-skimmed milk that had spoiled - but barely a glassful. But in any case, I lined a fine sieve with some muslin, and poured the milk into this. I let the whey drain off completely, then put the remaining curds into a clean square of muslin, and then into a small tub. I pressed it down, sprinkled Himalayan Pink rock salt on the surface, drew a corner of the muslin over, and pressed it firmly with a weight to extract any further whey.
I left it for 4 hours.
I then took the weight off, opened the muslin, and spread the savoury, fresh cream cheese onto a cracker. It was absolutely delicious, and I shall be making more, in greater quantity. No boiling, no cooking - but it MUST be eaten fresh. Rather like the fresh little goat's cheeses you find on the continent, but really scrummy.
I was always afraid you'd have to heat the milk beforehand, but apparently not - although curiously, this works much better with semi-skimmed milk than with whole milk. I find whole milk goes 'rotten' before it goes 'sour'. And the 'cheesy-five-day-old socks' smell is the giveaway....
With semi-skimmed milk, the separation seems much more... 'defined' and there's no offensive smell....
Once the semi-skimmed milk had separated, I added about a half-glass of 'blue-top' milk - and that gave me a better quantity and a good consistency. (I left it a further day for the blue top milk to incorporate and separate.... but on its own, it just doesn't work!)
Then I proceeded, as above....
The quantity is tiny - a bit more than a babybel... but really, really good!
Shall attempt a better amount next time.
Incidentally, this is how cottage cheese, and/or paneer is made. But I think we did those already!!
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
edited August 2015
Apparently, non pre-heated cheese is known as 'clabbered cheese'...
I try to make this sound like a breeze, but there are mornings that it feels more like a three-ring circus. That is why I am so grateful to have read about clabbered cheese this year. Making clabbered cheese is like having an extra pair of hands. It “does its own thing” from the time you bring the milk in the house until it has separated itself into a curd and whey and is ready to be separated through a cheese cloth. Here’s how it works:
Raw milk has its own natural bacteria that will multiply in a warm place. This multiplication acidifies the milk slightly which is enough to separate the whey from the curd. If you let pasteurized milk sit for three days at room temperature, you’d have rotten milk. When you let raw milk sit for two to three days (as long as it takes to separate), it becomes a curd and whey, and acquires a wonderful aroma and full-flavor. I ladle the curd through butter muslin (finer than cheesecloth) and allow it to hang until it’s the consistency that I want. I can leave it softer like cottage cheese, or if I want to cook with it, I let it dry a bit more. I can end up with quarts of cheese this way, and making lasagna or cheese/bean burritos helps me distribute it.
The only way I had before to create this ricotta-consistency-cheese was to stand over the stove and add an acid (like vinegar) after the milk got to 195 degrees. I don’t like spending the time or the gas for the stove, nor do I like heating this beautiful food to a point of killing its natural bacteria and enzymes. With clabbered cheese, the work is done for me and I’m left with a delicious food that also contains the “probiotics” that our guts need. Clabbered cheese is high on my list as a homesteader’s best friend.
silverIn the beginning there was nothing, and then it exploded.USA, Left coast.Veteran
@SpinyNorman said:
It sounds like you know what you're doing though. I get the impression that a lot of people don't cook much these days, lots of ready meals and take-aways instead.
yes, and that's why I strongly suggest that she be cloned, so that everyone can have good, healthy food to eat.
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
Holy crap @silver.... you really think two of me is a good idea....?!
1
silverIn the beginning there was nothing, and then it exploded.USA, Left coast.Veteran
Heck, I was thinking of mass producing your clone, one for every family.
From all the amazing things you can make in the kitchen, I'm surprised you're not on one of those chef shows.
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
D'you know....I actually toyed with the idea of making a couple of those Youtube videos.... You know..... "Hi, I'm Federica and I'm Tara Kitchen Maiden, The little Buddhist chef with the big kick! Today I'm going to show you how to make...."
But that fell through because I lost the best kitchen ever, when we moved, and I don't have anyone savvy enough to help me make the film. I know many people do it themselves, but honestly? I just don't have the time, space, wherewithal or equipment... and the kitchen I have now, is barely big enough to hold my H and me...it's either one or the other!
Half of it is useless, because the top cupboard shelves are SOOO high, that even my neighbour, who is just over 6', has difficulty reaching the them! (his kitchen is fitted out in the same way, as he's a tenant of the same Landlord....)
Besides, there are so many youtube videos out there..... I'd get lost in the fray!
Put it this way: You guys have me aaalll to yourselves!
1
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
Oh by the way... I shall also be embarking on making 'Nukazuke' pickles in a couple of weeks. (Not quite on this scale, though!!)
Watch this space....!
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
Today I pickled some 'cavolo nero' interspersed with some spring onion and very thinly sliced ginger... I also began pickling raw prawns in preparation for making Kimchi... they should be left for a couple of weeks in a cool dark place - but not a fridge.
I'm at work tomorrow, but I hope on Thursday to begin the process of 'preserving' the duck eggs, a la 100-year-old' method... and also start on the Nukazuke'.....
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
Well, here it is: My Mason Jar lunch:
From the bottom:
Italian dressing, with a touch of soy sauce;
Roasted barley grains;
Chopped almonds;
chopped blanched asparagus tips;
spring onion;
Quinoa;
Salt-pickled beetroot;
Zero noodles;
Courgette & carrot 'spaghetti.'
It's all I can do to NOT open the jar right now, and munch my lunch!!
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
(It's NOT on its side - it's the right way up in my downloads; it's the right way up in my photo folder; why these pictures do this is sooo frustrating!!)
As far as the sideways picture thing goes... find a six-year-old... kids have a knack for that stuff... never ceases to amaze me how they can just pick up a device and make me look like a total idiot!
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
Couldn't sleep last night for the pain I had from cramp in my leg, so I got up and made good use of my time...
I first of all prepared the solution required to create the 100-year-old eggs (mixing spring water, salt and lye on the stove top with safety equipment in use....)
Then I measured out the ingredients required to make 'Nukazuke'....
Found this morning that in spite of using a stainless-steel pan (as advised), it still ended up having a point of corrosion in the pan, which did NOT please me... the pan is a cheapie, supermarket-bought one, costing less than £10.00, so really, I shouldn't be surprised.
With gratitude and relish - but don't over do it. Tummy ache, tummy ache, tum tum tummy ache...
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
@federica said:....I first of all prepared the solution required to create the 100-year-old eggs (mixing spring water, salt and lye on the stove top with safety equipment in use....)
Coming along nicely... I checked the cupboard (daylight spoils the process, you have to 'cure' them in the dark) and sure enough, I detect a change in colour...
Then I measured out the ingredients required to make 'Nukazuke'....
This has also been on the go for a few days. The aroma is reminiscent of porridge cooking... it has a wonderful oaty smell, and although the vegetables being used to mature the Nukazuke are emerging fairly salty and relatively un-pickled, I am detecting a subtle change in their flavours and textures.
This is exciting, because the two separate processes cannot be rushed. You HAVE to give them the allotted time - and if you're an impatient person, it's a wonderful exercise in learning to bide your time!
@federica said:
This is exciting, because the two separate processes cannot be rushed. You HAVE to give them the allotted time - and if you're an impatient person, it's a wonderful exercise in learning to bide your time!
So true for so much. If you rush it, you lose it.
In the meantime, a little natto, tofu with scallions, brown rice, a bit of ginger(optional) and soy to flavor (optional). To tide you over for a while.
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
Well, today, I removed the eggs from the caustic soda/salt solution, and rinsed them very well, then wrapped them in clingfilm.
Now?
Now, 15 more days before I can test one to see whether the process has worked.....
Can nuts like pistachios, peanuts, cashews and etc make someone spotty?
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
Possibly. Either because you have a reaction to the nuts themselves, or because in excess, they can be oily....
1
silverIn the beginning there was nothing, and then it exploded.USA, Left coast.Veteran
edited September 2015
Mark your calendars for September 19, when feddy's 100-year-old eggs are hatched.
1
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
Yes, they look revolting, don't they? But they're so special - !
It's almost impossible, no matter what you do, to actually make them LOOK appetising... but they have a subtle and quite distinct flavour...
I used to eat a lot of these eggs back in my origin country. It is made from duck eggs and eaten as salad with finely chopped onion, tomato, lemon, salt, a bit of sugar to taste, coriander, chilli turmeric oil and then it is sprinkled with deep fried onions and finely grind dried shrimps for non veggie version. May be a bit of roasted chickpeas powder also to add creamy texture to the salad. It was delicious.
Also, for anyone who are into health food, I am watching two programmes on Channel 4 called food hospital and superfoods. And I highly recommend.
0
federicaSeeker of the clear blue sky...Its better to remain silent and be thought a fool, than to speak out and remove all doubtModerator
Whoopeeee! After weeks of waiting, I finally got this today!!
Comments
You can buy ice cream on line, one day I am going to get Tescos to deliver a whole truck load and have an ice-cream party...
I'd probably get them to deliver a lettuce too so it's a healthy balanced meal.
Pudla pancake with fresh cottage cheese for breakfast. Goodness, it's soooo good!
Am going to make a fresh batch of kimchi soon, but I'm really starting from basic scratch. I can't find fermented shrimps in brine, so - I shall be making my own. Easy-peasy really... good-quality RAW shrimps or even small prawns, salt and a container to allow for fermentation.... it takes about a week or two to ferment them properly, but it's worth it....
I know I'm vegetarian, but you really can't make a great, authentic kimchi without them....!
@Federica, I bought a jar of saurkrut and am thinking of mixing it with [not decided yet] maybe paprika, raw garlic ... Basically poor mans kimchi or something new and weird ...
Kimchi is good for the gut and hence the mind/mood.
OM MANI PEME YUM [NOM NOM NOM]
I never buy sauerkraut, or never shall again, after making my own! Infinitely superior... very good with the addition of peppercorns and/or juniper berries....
Sure, while making it, you can add fresh red chillies (have you tried Tesco's latest offering - ?!) I bought some seeds!!
Also, garlic, and any other preservative-style ingredients or components, except oil.
BUT: Nothing beats the genuine article Kimchi, in my opinion...
And commercial sauerkraut may have additives and preservatives because of course, commercial krap has to be made to certain hygiene standards for public consumption....
So it's already fully processed. Adding flavours at this point, may not have such great results.
But hey - try it!
I peeled a butternut squash with a good, solid potato peeler, then I Julienned the most of it....
After that, I coated it with olive oil, sprinked it with finely chopped garlic and dried chilli flakes, gave it a liberal dash of Himalayan rock salt, and bunged it in the oven so We'll see what it looks like in an hour or so...
The remaining slices, I blanched and put into the freezer, to use in another dish, another day....
The shredder /julienne tool, is this one:
It's called a 'Kohn Rikon vegetable shredder/julienne cutter and I bought mine on Amazon... got one for a buddy, too. They're not expensive, and work really well on carrots, courgettes, potatoes (makes for an interesting roast dish!) and as above, squash. I think the pumpkin/squash has to be young and tender. If they're too old or large, they are as tough as billy-oh to shred....
I'll warn you though: It's an extremely sharp tool, and the pain if you catch your finger or palm in it, is quite intense!!
I shredded the squash by peeling it, then holding it flat on the work surface, gripping it at the seed end, and continually turning it to expose a new flank, pulling the shredder towards me (on the opposite side to the hand holding the squash!). I eventually arrived at something resembling a marrow bone. I cut off the seed pod part (It began to sound 'hollow' as I continued shredding) and then as you saw, sliced the remaining part.
Well, goodness, this is the result after just 20 minutes in a 180 C (gas mark 4) oven....!!
It tastes absolutely amazing!!
I also made some shredded carrot and courgette salad, and lightly blanched some asparagus tips... delish griddled, with a little butter and lemon juice!
Glad to see more posts in food related thread.
I have been reading up on green tea health benefits and I am totally sold now. I used to be scared of caffeine so much because of sleep problems, which I think is really in my head. I have been trialling it since last week and it seem to have added more calmness, or may be the sunshine I don't know. Green tea definitely helps digestion.
Also tonight I am making my fav lentils soup again. It has very simple ingredients and clean. I left the lentils in water since morning and about 6:30pm they are ready for cooking. Ginger, garlic, turmeric and onions is all I use. It is very delicious.
I just cut a block of paneer cheese into cubes, and griddled them (practically dry.... just a very light spraying of oil) in a good, heavy-based non-stick pan.... griddling them in barely a fine coating of oil stops them spitting, exploding and sending dangerous droplets of hot oil flying all over the place... yes, you need to watch them and turn them frequently, to brown all sides, but it's worth it.
Anything cooked lovingly, and carefully, from scratch, is worth it, isn't it guys...?
@federica
Perhaps this thread should have had food Porn warnings.
It's certainly making me drool...
Ok. Consider yourself food-porn-warned.....
I'm going to make myself a Mason-Jar salad for lunch tomorrow... starting with a layer of Italian vinaigrette dressing, then: courgette and carrot spaghetti salad, chopped almonds, soaked, roasted barley grains, quinoa, salt-fermented beetroot, rice noodles and baby-leaf green salad. I'll take a picture, with my salad draped over the bonnet of my rice-cooker....
What will you be wearing?
Several layers of fig-leaves. Seven, to be precise....
Shall I dance....?
Yes.
Iz 8 fold recipe plan ...
Right view - check your ingredients
Right intention - follow recipe/plan, don't mistreat or overcook ingredients
Right speech - talk to your cooking
Right action - cook lovingly
Right livelihood - food is life
Right effort - take your time
Right mindfulness - don't abandon your cooking
Right concentration - simmer gently with flavoursomness
remember to eat mindfully
Good points, @lobster!
I think currently, one of the most frustrating things for me, is living in a flat that has a kitchen you can cook in, as opposed to having a cook's kitchen... the distinction is subtle, but very real when you're jammed in a tight space, trying to be creative, and you suddenly find you don't have the room to swing a cat's whisker, let alone the full moggy....
Woooooo-hooooooo!! I have finally, after a long-time searching found an inexpensive, do-able recipe for 'Thousand-year-old eggs'...!
Admittedly, they're also known as 100-year-old eggs, century eggs or quite simply Imperial Aged eggs.... and they only take about a month!
So thrilled! They're an acquired taste - But I acquired it! And now - I know how to make them!!!
It sounds like you know what you're doing though. I get the impression that a lot of people don't cook much these days, lots of ready meals and take-aways instead.
I seem to have a natural aversion to anything in a jar.... these 'cook-in' sauces are an anathema to me...
I just cooked a fresh ragu for my H to have with his home-made pasta tagliatelle (those, courtesy of my little Italian Mamma!) and everything was from scratch - even the tomato passata which I made myself, last year....
I love cooking, I love to see how a dish evolves from basic, raw, ordinary ingredients into something tasty, nutritious and really worth the effort.
I'm one of the few people I personally know who is not averse to gutting fish, squid or even a chicken... although I haven't done either of those in ages, for obvious reasons....
I had some semi-skimmed milk that had spoiled - but barely a glassful. But in any case, I lined a fine sieve with some muslin, and poured the milk into this. I let the whey drain off completely, then put the remaining curds into a clean square of muslin, and then into a small tub. I pressed it down, sprinkled Himalayan Pink rock salt on the surface, drew a corner of the muslin over, and pressed it firmly with a weight to extract any further whey.
I left it for 4 hours.
I then took the weight off, opened the muslin, and spread the savoury, fresh cream cheese onto a cracker. It was absolutely delicious, and I shall be making more, in greater quantity. No boiling, no cooking - but it MUST be eaten fresh. Rather like the fresh little goat's cheeses you find on the continent, but really scrummy.
I was always afraid you'd have to heat the milk beforehand, but apparently not - although curiously, this works much better with semi-skimmed milk than with whole milk. I find whole milk goes 'rotten' before it goes 'sour'. And the 'cheesy-five-day-old socks' smell is the giveaway....
With semi-skimmed milk, the separation seems much more... 'defined' and there's no offensive smell....
Once the semi-skimmed milk had separated, I added about a half-glass of 'blue-top' milk - and that gave me a better quantity and a good consistency. (I left it a further day for the blue top milk to incorporate and separate.... but on its own, it just doesn't work!)
Then I proceeded, as above....
The quantity is tiny - a bit more than a babybel... but really, really good!
Shall attempt a better amount next time.
Incidentally, this is how cottage cheese, and/or paneer is made. But I think we did those already!!
Apparently, non pre-heated cheese is known as 'clabbered cheese'...
From here.
yes, and that's why I strongly suggest that she be cloned, so that everyone can have good, healthy food to eat.
Holy crap @silver.... you really think two of me is a good idea....?!
Heck, I was thinking of mass producing your clone, one for every family.
From all the amazing things you can make in the kitchen, I'm surprised you're not on one of those chef shows.
D'you know....I actually toyed with the idea of making a couple of those Youtube videos.... You know..... "Hi, I'm Federica and I'm Tara Kitchen Maiden, The little Buddhist chef with the big kick! Today I'm going to show you how to make...."
But that fell through because I lost the best kitchen ever, when we moved, and I don't have anyone savvy enough to help me make the film. I know many people do it themselves, but honestly? I just don't have the time, space, wherewithal or equipment... and the kitchen I have now, is barely big enough to hold my H and me...it's either one or the other!
Half of it is useless, because the top cupboard shelves are SOOO high, that even my neighbour, who is just over 6', has difficulty reaching the them! (his kitchen is fitted out in the same way, as he's a tenant of the same Landlord....)
Besides, there are so many youtube videos out there..... I'd get lost in the fray!
Put it this way: You guys have me aaalll to yourselves!
Oh by the way... I shall also be embarking on making 'Nukazuke' pickles in a couple of weeks. (Not quite on this scale, though!!)
Watch this space....!
Today I pickled some 'cavolo nero' interspersed with some spring onion and very thinly sliced ginger... I also began pickling raw prawns in preparation for making Kimchi... they should be left for a couple of weeks in a cool dark place - but not a fridge.
I'm at work tomorrow, but I hope on Thursday to begin the process of 'preserving' the duck eggs, a la 100-year-old' method... and also start on the Nukazuke'.....
Well, here it is: My Mason Jar lunch:
From the bottom:
Italian dressing, with a touch of soy sauce;
Roasted barley grains;
Chopped almonds;
chopped blanched asparagus tips;
spring onion;
Quinoa;
Salt-pickled beetroot;
Zero noodles;
Courgette & carrot 'spaghetti.'
It's all I can do to NOT open the jar right now, and munch my lunch!!
(It's NOT on its side - it's the right way up in my downloads; it's the right way up in my photo folder; why these pictures do this is sooo frustrating!!)
^^^ Yum
[lobster turns head and despite screen and glass manages to find cyber nourishment]
That looks good @federica!
As far as the sideways picture thing goes... find a six-year-old... kids have a knack for that stuff... never ceases to amaze me how they can just pick up a device and make me look like a total idiot!
Couldn't sleep last night for the pain I had from cramp in my leg, so I got up and made good use of my time...
I first of all prepared the solution required to create the 100-year-old eggs (mixing spring water, salt and lye on the stove top with safety equipment in use....)
Then I measured out the ingredients required to make 'Nukazuke'....
Found this morning that in spite of using a stainless-steel pan (as advised), it still ended up having a point of corrosion in the pan, which did NOT please me... the pan is a cheapie, supermarket-bought one, costing less than £10.00, so really, I shouldn't be surprised.
Chew. Swallow. Repeat.
With gratitude and relish - but don't over do it. Tummy ache, tummy ache, tum tum tummy ache...
Coming along nicely... I checked the cupboard (daylight spoils the process, you have to 'cure' them in the dark) and sure enough, I detect a change in colour...
This has also been on the go for a few days. The aroma is reminiscent of porridge cooking... it has a wonderful oaty smell, and although the vegetables being used to mature the Nukazuke are emerging fairly salty and relatively un-pickled, I am detecting a subtle change in their flavours and textures.
This is exciting, because the two separate processes cannot be rushed. You HAVE to give them the allotted time - and if you're an impatient person, it's a wonderful exercise in learning to bide your time!
So true for so much. If you rush it, you lose it.
In the meantime, a little natto, tofu with scallions, brown rice, a bit of ginger(optional) and soy to flavor (optional). To tide you over for a while.
Well, today, I removed the eggs from the caustic soda/salt solution, and rinsed them very well, then wrapped them in clingfilm.
Now?
Now, 15 more days before I can test one to see whether the process has worked.....
Can nuts like pistachios, peanuts, cashews and etc make someone spotty?
Possibly. Either because you have a reaction to the nuts themselves, or because in excess, they can be oily....
Mark your calendars for September 19, when feddy's 100-year-old eggs are hatched.
Yes, they look revolting, don't they? But they're so special - !
It's almost impossible, no matter what you do, to actually make them LOOK appetising... but they have a subtle and quite distinct flavour...
I WILL take pictures and post them...!
I used to eat a lot of these eggs back in my origin country. It is made from duck eggs and eaten as salad with finely chopped onion, tomato, lemon, salt, a bit of sugar to taste, coriander, chilli turmeric oil and then it is sprinkled with deep fried onions and finely grind dried shrimps for non veggie version. May be a bit of roasted chickpeas powder also to add creamy texture to the salad. It was delicious.
Also, for anyone who are into health food, I am watching two programmes on Channel 4 called food hospital and superfoods. And I highly recommend.
Whoopeeee! After weeks of waiting, I finally got this today!!
Do you know, can you guess - what it is - ?!
a dehydrator?
No..... Try again. The clue is - it's from Japan... To be honest, I wondered if I'd get it.....
"Japan" doesn't help - I have no idea!