Hard News: Food and drink
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Giovanni, that does not sound like decent pesto. Fewer ingredients the better.
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But you know that already..
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Yes, I wouldn't be caught dead buying ready-made pesto. If nothing else, it's cheaper than making your own and there's gotta be a reason for that.
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Scale?
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Soaking *rolled* oats overnight works fine (if your muesli base is basically rolled oats, great for that also - and the dried fruits.) If you are using Scotch oats or oatmeal it can make 'em gluey. You do not want gluey oats.
On porridge, further: I can imagine palm suagr & coconut cream would be luscious...I used to relish proper brown sugar with my butter & real (straight from the coo)milk when I was a kid-
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Pesto: Big O got into making 'pesto' (o yes! we tried the classic/s! But then, we - divaricated.)
So, macadamias, cashews, a leetle puha, silverbeet, rawer cheeses than classic parmesan, avocado oil...they are bloody nice with our seaweed crackers and oat farls!
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Wow, puha pesto.
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Very very young & fresh, scrunched in a little water (gets rid of any sour exude) went wonderfully well with the macadamias, EVO, flatleaf parsely, and a nice crumbly Whitestone blue - yeah, I know Giovanni, a long way from real pesto but still excellent eating!
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This is still vaguely the Friday anything goes thread and I have a WTF I I'm sitting in the AKL international departure lounge and across from me is a pharmacy out the front is big sign with one word in english "Colostrum" and a bunch of other stuff in Chinese .... ummm WTF? I don't dare ask ..... umm is it human?
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Probably bear or tiger, although I guess they are becoming more protected than rural villagers. :)
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And how would you collect that .....
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(I mean collect that from bears and tigers - do you want to get between mum and the cubs)
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Hence the villagers. :)
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Colostrum is the new wonder health supplement and the NZ version is not bear or tiger. NZ Cow colostrum
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Probably cow -it's becoming a profitable business for some cow owners. Hopefully, not from endangered species or wild animals. And human mothers only really have enough for one little baby and none left over for selling. But the way things are going...
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One of my neighbours (an ex-farmer now longdead) would refuse to eat spring butter on the grounds it contained colostrum-
I figure colostrum is species-specific and we're fairly bloody stupid to think swallowing some other species formula for its young can possibly help us-
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I breakfast a lot on low gluten muesli I make myself (only about 20% rolled oats), everything except the dried fruit (dates, sultanas, apricots) is toasted in the oven prior to being all mixed up. In the winter I heat some milk in the microwave and just pour it over and let sit for a minute. Delicious, especially with sliced banana (other fresh fruit doesn't go so well with hot milk, at the moment its cold milk with Scottish raspberries).
I also agree that Brickley has lost the plot, anyone who bleats about those nasty *chemicals* has lost interest in the plot by definition. However back in the days when we were married with children students we did actually make tofu, twice, from dried soybeans. You end up with a lot of waste and it takes all weekend. It is perfectly possible though.
As for preservatives in bottled sauces, many of them these days are merely heat sterilised and sealed well, like my parents used to make. Over here in the UK we have Reggae Reggae sauces and they are done like that. Make great jerk chicken and his Love Apple tomato sauce is to die for. Hits the shelf life is the only thing, but it is possible to avoid preservatives in pre prepared sauces. Check the lids though, we had one jar with a dinged lid and after 2weeks in the cupboard unopened the little button on the top popped up indicating it was fermenting, went in the bin unopened.
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unless his wife makes them*. Unfortunately not all of us have a similarly exploitable member of the proletariat at home...
Self-linking here, but you won't find this anywhere else on teh interwabs. My latest Friday Feminist quote, from the marvellous Louisa Lawson, who edited a woman's journal in Australian in the 1890s.
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Sequestered carbon in a bottle... no pressure!
Now Rusty did ya know that SodaStream ©TM is owned worldwide by Soda-Club which is an Israeli company owned in turn by the Israeli investment company Fortissimo Capital this seems to be their only "wet ware" venture the rest seems to be software - their SodaStream manufacturing plant in the occupied West Bank has already raised protests in Sweden, they may have opened another one in Ashkelon recently... the CEO's background in Nike, Pillsbury and Procter & Gamble speaks volumes for their ambitions...
So I'm afraid they're something I won't be purchasing while Israel maintains the stance it currently does...yrs locally
Geoff Boycott
powerless in Gaza -
And Danielle? Instructions for making rolled oats pancakes? Pleeeeaaaase?
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In the cupboard I have found one of those old glass bottles covered in wire mesh that were used before soda stream. Also a packet of the pressurised bulbs. I wonder if it still all works?
(The house I live in used to belong to my parents and is still full of their stuff which is why it is such a treasure trove).
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Phew! That's a relief steven c!
Hilary - if they're not corroded, they probably will: experiment outdoors, & by distance control of the metal gas cartridge--
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I will fizz myself
Was quite looking forward to hearing how that went.
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And Danielle? Instructions for making rolled oats pancakes? Pleeeeaaaase?
I just happen to have made some this morning (I can't imagine what inspired me) so:
1 egg
1 cup milk
2 tbsp vegetable oil
1/2 cup rolled oats
1/2 cup wholemeal flour
1 tbsp honey (although I used maple syrup as I was out of honey)
1 tbsp baking powder
1/2 tsp salt(If you feel particularly jazzy, you can also add a whole mashed banana to the batter.) Beat the egg, then add everything else one at a time and beat (I used my Kenwood Patisserie thingy), and cook the pancakes in the usual way.
It occurs to me that depending on your preference for oat texture and/or types of oats used, you might want to soak the oats in the milk beforehand. But I don't, usually.
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Steven - thanks for the suggestion, but I am a really cautious person. Explosions aren't really my thing.
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