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Posts by OceanMomma

It has been a long time. Chooks are always very theatrical & I still have moments where I am wondering if it really is dead frequently. I know people who will happily kill sheep but don't like killing chooks so you did well. It may well have been dead once you broke its neck but they do run around for a while afterwards if you let them. I dry pluck them while they are warm. Do the wings & the legs first as they cool off the quickest.
For the urban legend choc chip cookies, just google "urban legend choc chip cookie recipe" & you should find it. The actual recipe uses both bs & bp, I don't use either. For the mincemeat, I used this one & subed honey for sugar http://www.cuisine.co.nz/index.cfm?p...22546512198907 There is also this one http://www.cuisine.co.nz/index.cfm?p...C9BEE1D55DCF2C
I have made the urban legend choc chip cookies with just raisins instead of choc & choc chips & rapadura instead of sugar. The basic underlying cookie recipe is actually a really good flexible recipe ( if you halve the sugar ) . Then all you have to do is substitute the chocolate for whatever you want & it still comes out great. I have always missed out the baking soda & baking powder too as it never made a diff. I have a recipe too for fig & chocolate mincemeat ( the...
I was just checking the look inside on that book when 2 more replies appeared! It is stacks cheaper on amazon.com http://www.amazon.com/gp/offer-listi...i3_rdr_bb_unew In terms of the botulism thing, could it be quite possible people used to have a higher resistance to it as it was more prevalent? This is the salami I buy them & it is nitrite free. http://www.goldensalami.co.nz/ Maybe someone should email them & ask for their recipe re: the school. I am...
I make fish stock from the bones or head or whatever I can get. Usually blue cod which I don't think are an oily fish. I only use water. vinegar & fish in my stock. It kinda foams & scums around a bit. I did have a moment one time where I almost had a panic attack about getting a boiled fish eye on the loose in my stock & eating it by accident Usually I strain it when it is done & then put it in the fridge/freezer depending on how much I have made. As to what it tastes...
Janssen's temptation : Thinking about shopping day here too which is tomorrow. I forgot to say I did live way up the north west coast of norway for a couple of years when I was a kid. I have vivid memories of the strawberries. I remember my Mum telling me when we left the other local mums gave her cream in her tea as a treat :LOL mum was horrified. I also love that gjetost cheese.
I used to homeschool my kids but they wanted to go to school so now I am having to deal with packed lunches. They have vegetarians in the class who make comments about their food. These days the ony meat I can get them to eat at school is salami. I can get really nice organic salami but it costs an arm & a leg. I have been thinking about making my own. Has anyone made any? Is it difficult? Any online recipes which work?
I don't think we have any scandinavian blood but my grandad come from up the top north east coast of scotland so we could have some viking ancestry. One of my favourite cookbooks is Kitchen on Light. http://www.amazon.com/Kitchen-Light-...6870906&sr=1-1 It has lots of very TF-like recipes. You can TF them very easily if they are not.
Cob is not an exact process which is where you would need to guess & then experiment. Firstly how big is whatever you are going to build going to be? If you can get an approximate cubic metre ( or cubic foot ) measurement, you can guesstimate how much sand & clay etc. I built the whole front of our house in cob. We had decent clay you could probably pot with. It made sausage & curled around without breaking. I used 4 buckets of clay to 7 buckets of sand. I did make the mix...
Funny my kids love purple potatoes. Maybe our purple potatoes taste nicer than yours. I would say ours are probably a different variety anyways. I usually mash them with 50/50 potato to butter. Or make them into colcannon with shredded steamed cabbage or kale & then put in cultired cream & chopped chives or garlic scaups when I mash them. I never follow recipes. I do to start with but then they get lost along the way or something I need I can't get. The yoghurt thing I...
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