1970's had a lot of shudder value foods. Advocat
prawn cocktail, etc.,Brawn is pig head, hough is from the leg. Head meat (cheek apart) is inclined to be fatty. Hough is more jelly than fat, iimmc ?
M
Cheese Making
- Thread starter Robson Valley
- Start date
-
Hey Guest, Early bird pricing on the Summer Moot (29th July - 10th August) available until April 6th, we'd love you to come. PLEASE CLICK HERE to early bird price and get more information.
1970's had a lot of shudder value foods. Advocat
prawn cocktail, etc.,Brawn is pig head, hough is from the leg. Head meat (cheek apart) is inclined to be fatty. Hough is more jelly than fat, iimmc ?
M
Now that is very, very interesting. Truly.
To have different names for basically the same dish shows that they were very particular about them. Connoseurs. Must have been very popular in the old days.
In fact I make it myself, using Cow foot for the jelly, pork shin with attached meat for the meat and jelly. I like a bit of cubed Pork skin in too.
As only myself and our dogs loved it, and both dogs are now in Valhalla, I do not cook it much now.
To have different names for basically the same dish shows that they were very particular about them. Connoseurs. Must have been very popular in the old days.
In fact I make it myself, using Cow foot for the jelly, pork shin with attached meat for the meat and jelly. I like a bit of cubed Pork skin in too.
As only myself and our dogs loved it, and both dogs are now in Valhalla, I do not cook it much now.
Even cooking indoors on an electric stove & oven is an end piece for the business of bushcraft cooking.
At the very least, you learn what to expect when you add heat to raw foods.
Don't burn it. That's all you need to know. Changing a fire or twisting a knob for heat control, same thing.
I cooked for my kids as they grew up. Fortunately, we all liked much the same variety of things and that made life easy.
My book (that each kid has) has about 250 recipes in it. All kid-tested and kid-approved from around the world.
I think this cheese thing could be an interesting chapter to add (and I'll mail a copy to each of them.)
Maybe they will never have the time.
At the very least, you learn what to expect when you add heat to raw foods.
Don't burn it. That's all you need to know. Changing a fire or twisting a knob for heat control, same thing.
I cooked for my kids as they grew up. Fortunately, we all liked much the same variety of things and that made life easy.
My book (that each kid has) has about 250 recipes in it. All kid-tested and kid-approved from around the world.
I think this cheese thing could be an interesting chapter to add (and I'll mail a copy to each of them.)
Maybe they will never have the time.
Fried ? potted hough ?? It makes good stock for stovies
M
Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh. I do belive that I will be trying that.....very soon. Cheers
Last evening was session #1. Booklet of recipes for Feta, ricotta, Alp, and some others. Soft, medium and hard.
Herbs and molds additives. Blocked layout time plan for activities.
Session #2 today. Time to make and drain the curds from the whey. Following the times and temperatures
of the recipes, quantities of additives. Small 15 liter volumes of milk, 4 groups of 5 people.
That produced (unpressed) a lump of fresh curd about 6" tall x 6" diameter.
This much, I have done 30-40 times on a very small scale.
Maybe 1/2 the people had made cheese before. The volume of whey was the usual surprise for the others.
Huge lunch of burgers and chilli with all the fixings. Endless platters of fruit, cheeses and crackers.
For me, it's the imtermediate stages in process evaluation to decide when "enough is enough" and we can move on.
I'm surprised that at least part of one block was not sacrificed so that everybody could taste what they were looking at.
Herbs and molds additives. Blocked layout time plan for activities.
Session #2 today. Time to make and drain the curds from the whey. Following the times and temperatures
of the recipes, quantities of additives. Small 15 liter volumes of milk, 4 groups of 5 people.
That produced (unpressed) a lump of fresh curd about 6" tall x 6" diameter.
This much, I have done 30-40 times on a very small scale.
Maybe 1/2 the people had made cheese before. The volume of whey was the usual surprise for the others.
Huge lunch of burgers and chilli with all the fixings. Endless platters of fruit, cheeses and crackers.
For me, it's the imtermediate stages in process evaluation to decide when "enough is enough" and we can move on.
I'm surprised that at least part of one block was not sacrificed so that everybody could taste what they were looking at.
