Slot Car Cooking

[waaytoomuchintothis]

Never seen pancakes made that way. I may try it. I am supposed to make more things with yogurt for my wife, the doc sez.

[Ember]

I frequently use buttermilk from my butter making, but I didn't have any this morning. So half milk and half plain yoghurt seemed about right. I use a Bulgarian culture which is less acidic than Greek. I use whole milk, but I should probably use a skim.

The butter is also made from a yoghurt culture. The fil mjolk is an ambient temperature culture from Scandiwegia. Has a very low acid content and a slight cheesiness. When cultured with pure cream the results can be churned to a butter. Made with whole milk and drained for a couple of days it makes a nice soft cheese that can substitute for cream cheese or mascarpone.

[Ember]

Nothing but 100% pure imported Canadian maple syrup. There is no substitute.

I was lucky with the duck eggs. Traded with a new acquaintance for a few kilos of mulberries when the tree was fruiting. Also got a dozen quail eggs.

Duck eggs are the absolute best for baking. And the ducks taste better than chook too. :)

[waaytoomuchintothis]

I was astonished to find the real thing- maple syrup- on a grocery shelf here. I bought three just in case they never do it again. That store has genuine tupelo honey, too.

But no duck eggs. I thought the magic of duck eggs was that they make little ducks...

[Ember]

(chuckle) Sorry to destroy that image Johnny. I use a bit of modern American engineering that goes by the brand Kitchen Aid. :)

[TsgtRet]

[Ember]

One of those simple things to make. Take some cream. Pour it in the bowl. Use the paddle attachment and stir. There's a point at which the fat content balls together in the fluid. Stop then. Drain the fluid off into a jar. This is buttermilk (the non-cultured variety). The fat is butter. It needs washing and working to get as much of the buttermilk out of it as possible. You can leave it unsalted and use as 'sweet butter' or work a little salt into it as a preservative.

One of our local dairies will sell milk direct to the public but it's in 10 litre lots. But I'm wondering if there's anyone among His Lordship's school families that would be interested in forming a mini co-op. Of course, there's always cheese making to investigate. :)

[Ember]

Ummm... Cream. Pure, unadulterated cream. The stuff for whipping usually has gelatin or vegetable gums added to help it hold.

[waaytoomuchintothis]

You can still get the real stuff here, but you have to look at the label and never buy the generic store brand junk.

Also, here's a fun little video about making butter at home with a mixer.

[Ember]

[HomeRacingWorld]

Mmmmm, now that is a good one.

[Ember]

Going to have to give that a try, even if it means increasing the bacon intake.

[DixonJohn]

[dreinecke]

Proving that salad goes with anything, I present my lunch today: spinach and steak salad! It was fabulous!

That's for Harry ;)

[waaytoomuchintothis]

Yep. All that anti meat, anti pork in particular is a load of trendy crap. The truth is, our ancestors in the South lived into their 90s eating mostly pork, because it is easy to raise and cheap to feed. The difference, which none of these paid-off studies ever recognizes, is that they WORKED ALL THE TIME. They sweated off the large amount of salt they ate, that's why they needed a lot of salt. If we eat the way they did and don't work hard, we get sick and don't live as long. Its just that easy. But nobody is paying millions of dollars to do twisted statistics for that kind of conclusion. You know, like the truth?