I have a hankering to make some deli-style rice pudding -- what I grew up calling Swedish Rice. Will have to get the recipe from my mother before I can.
Blackberries. I don't care what the cost, I buy a punnet when they appear.
I looked up this thread to mention a fruit: the Red (!) Sienna Pride pear. I noticed it for the first time at a supermarket here over the weekend: crunchy and very delicious. I will enjoy it in the future. And it is rather simple.
I may have mentioned this elsewhere on the Ship, but not in this thread apparently, so I’ll risk mentioning it again.
Salt-risen (or salt-rising) bread is an old Appalachian kind of bread. It’s a dense and has a bit of a funky smell, owing to fermenting from wild bacteria rather than using yeast. That also makes it a fairly temperamental bread to make; the starter has to be kept at a constant temperature of 100°–110°F overnight. But there’s no better bread for toasting.
My grandparents always had some on hand when we’d visit them in Asheville, so it has strong associations for my siblings and me. This was in the 1960s and 70s. Since then, fewer and fewer bakeries in the mountains made it, until it became almost impossible to find. I decided that one of my “things I’ll do in retirement” is to start making salt-risen bread, and for my birthday I asked for a proofing box just so I could control the temperature during fermentation.
I opened this thread this morning right after commenting to my wife that all was good—I had my coffee and a slice of toasted and buttered salt-risen bread.
@Nick Tamen: the apartment we've moved into has a 1950s O'Keefe and Merritt range with big pilot lights that mean the oven is always warm. The oven and broiler don't work at the moment -- we're waiting on the fix-it guy to get back-ordered parts. But I'm thinking it will be a perfect place for dough to rise, and I'm tempted to try salt-rising bread. I've just stuck an oven thermometer in there to see what the exact temperature is.
@Nick Tamen: the apartment we've moved into has a 1950s O'Keefe and Merritt range with big pilot lights that mean the oven is always warm. The oven and broiler don't work at the moment -- we're waiting on the fix-it guy to get back-ordered parts. But I'm thinking it will be a perfect place for dough to rise, and I'm tempted to try salt-rising bread. I've just stuck an oven thermometer in there to see what the exact temperature is.
I bet it would! I’ve read speculation that one reason people stopped baking it at home was that stoves with pilot lights that keep the oven warm like that became less common.
@Climacus, I don't know if older girls sell cookies here. Our daughter was a gumnut for a while and we took her to do deliveries of telephone books as a major fundraiser. I don't remember doing cookies.
“Prior to 1996 Girl Guides in Australia were organised into one of four youth sections based on age. These were: Gumnut Guides; age 5–7 years old Brownie Guides; aged 7–10 years old Girl Guides; aged 10–14 years old Ranger Guides; aged 14–18 years old.”
I can't say as they are occasional as when they are in season (ie now) I'll eat one most days, but blood oranges. I always have liked sharp, tangy things, and they are just that. I also don't think I've ever come across a dry one which is a bit of an occupational hazard with satsumas et al.
“Prior to 1996 Girl Guides in Australia were organised into one of four youth sections based on age. These were: Gumnut Guides; age 5–7 years old Brownie Guides; aged 7–10 years old Girl Guides; aged 10–14 years old Ranger Guides; aged 14–18 years old.
I did enjoy the Snugglepot and Cuddlepie books when young; wise Cheery Gardener: do you know if they were named for the book or the gum tree fruit?
I can't say as they are occasional as when they are in season (ie now) I'll eat one most days, but blood oranges. I always have liked sharp, tangy things, and they are just that. I also don't think I've ever come across a dry one which is a bit of an occupational hazard with satsumas et al.
I have heard of satsumas, though I don't think I've seen them here [may be mistaken; I don't tend to buy oranges so I don't go near that section. Love mandarins though]. Are they a type of orange?
[forgive the multiple posts; I should've put them all in one post]
Satsumas are one of the many variations on the theme of small easy to peel oranges, eg mandarins, tangerines, clementines... the list seems endless and I'm blowed if I can tell them apart. The latest seems to be nardicots - spelling uncertain as I've only seen them on our local grocers on the market (I'm assuming they don't have an apostrophe!).
I bet it would! I’ve read speculation that one reason people stopped baking it at home was that stoves with pilot lights that keep the oven warm like that became less common.
My son just tried making bread, and I really do struggle to find a warm place for it to rise. Homes here used to have airing cupboards, with the hot water tank in, which were reliably warm, but very few do now. I suppose I could invest in a bread maker...
I love my bread maker. The bread isn't as good as a good bakery would make, but it's way better than the commercial stuff in grocery stores. I haven't bought bread other than specialty items more than a handful of times in decades. And it has a timer function -- it's wonderful to wake up to freshly made bread.
Editing to add: if you use it regularly, it will eventually pay for itself. Flour is much cheaper than bread, at least in the US.
All the talk of yummy citrus reminds me of how much I enjoy sumo citrus! They are only available for a short time here, but when I see them, several will come home with me...like the ones I've been enjoying this week!
I love my bread maker. The bread isn't as good as a good bakery would make, but it's way better than the commercial stuff in grocery stores. I haven't bought bread other than specialty items more than a handful of times in decades. And it has a timer function -- it's wonderful to wake up to freshly made bread.
Editing to add: if you use it regularly, it will eventually pay for itself. Flour is much cheaper than bread, at least in the US.
When we got our first bread maker, my father-in-law did a calculation on how fast it would pay for itself (including allowing for the cost of electricity) and, if I remember correctly, he worked out that it would pay for itself within 18 months to 2 years. And in those days , bread makers were were comparatively much more expensive.
I make a batch of three loaves, usually each fortnight. I like to do the hand kneading, and use a multigrain flour. A friend grows macadamias and I often add crushed macadamias.
I have recently discovered no-knead bread, and I'm a big fan. It rises in the fridge overnight, and is the closest thing I've ever made to bread from the bakery.
I have recently discovered no-knead bread, and I'm a big fan. It rises in the fridge overnight, and is the closest thing I've ever made to bread from the bakery.
I like it as well. I bought a covered loaf pan, so it came out in a rectangle for easy sandwich slicing rather than a round loaf size. .
I have recently discovered no-knead bread, and I'm a big fan. It rises in the fridge overnight, and is the closest thing I've ever made to bread from the bakery.
I've looked at recipes online, which vary somewhat. Could you post the ingredients/method that works for you?
Missed the edit window.... I've just looked at the recipe again and noticed it says to leave the dough to rise somewhere warm before refrigerating it. I stick it in the fridge from the start and it works fine.
Looks great. My mom has mastered the art of making delicious bread rolls with seemingly no effort - they are always a treat when I go there for lunch - but my bread making always involves sticky mess. I like the idea that you don't even get your hands messy!
Ooh, and talking of bread rolls: home made jam to go on them. Strawberry or plum.
My wife's homemade beefburgers - a food fit for gods.
I have never tasted anything like them, not even in 'proper' restaurants.
I'm a firm believer that the cook's energy is imbued into the food. My mother's hamburgers were always the best, THE BEST bar none, and I believe it's because she hand-shaped the patties. Good old Mom-energy in every bite.
I use all the same seasonings (I practically had to hold her at gunpoint to get her to share her flavor salt recipe before she died) and methods and buns but mine never taste the same.
You are a lucky man your wife has such a great touch.
I always like making crepe style pancakes using plain wholemeal flour.
They need to be served hot on warmed plates, with lemon juice and dark brown sugar, or maple syrup with, perhaps, blueberries. As a lad I sometimes rolled them round ice cream.
I taught my sons to make and flip them. One said it was a great to serve them to girlfriends for breakfast. They were most impressed.
Talking of things that need to be eaten straight away, a rare treat when I was growing up (and we had an Aga-type stove with a proper griddle top) was tattie scones, which Mum would occasionally make in the winter.
Freshly turned off the griddle, buttered then rolled up and eaten with a little knob of extra butter on each bite ... Heaven! 😋
I am not a beer drinker [can have a German/Belgian dark one if need be...], and don't drink much alcohol save the occasional gin/cider/wine. Very occasional.
How do you tell the difference, say, between 3.8% and 4.5%? I take it it is something in the taste? Can you describe it to an ignoramus?
As I understand it, it needs to brew longer for the higher alcohol, so flavour has more time to develop as well. Karl will doubtless enlighten us, as it's more complex than that, but it's why Brakspear and Jennings bitters used to stick out, they had unusual strength and depth of flavour from beers that were about* 3.4% - the so-called session bitter that you could drink all night.
It also contributes to the feel in the mouth - Adnams 0.5% Ghost Ship (which is real beer with the alcohol spun off, and is about the best of the low alcohol brews widely available) definitely feels thinner on the tongue than "full-fat" Ghost Ship. That's a bit more variable though, there are other things that contribute to mouth feel, some of the singing strength Belgian beers
not tasting anything like as strong as they are.
*productive toast rendered that as "shit", which is not what I was trying to say!
Comments
Oh, and @NicoleMR... yuck!
I looked up this thread to mention a fruit: the Red (!) Sienna Pride pear. I noticed it for the first time at a supermarket here over the weekend: crunchy and very delicious. I will enjoy it in the future. And it is rather simple.
AFF
Salt-risen (or salt-rising) bread is an old Appalachian kind of bread. It’s a dense and has a bit of a funky smell, owing to fermenting from wild bacteria rather than using yeast. That also makes it a fairly temperamental bread to make; the starter has to be kept at a constant temperature of 100°–110°F overnight. But there’s no better bread for toasting.
My grandparents always had some on hand when we’d visit them in Asheville, so it has strong associations for my siblings and me. This was in the 1960s and 70s. Since then, fewer and fewer bakeries in the mountains made it, until it became almost impossible to find. I decided that one of my “things I’ll do in retirement” is to start making salt-risen bread, and for my birthday I asked for a proofing box just so I could control the temperature during fermentation.
I opened this thread this morning right after commenting to my wife that all was good—I had my coffee and a slice of toasted and buttered salt-risen bread.
potted shrimps - delicious
Yum!
Haven't had girl scout cookies for ages! I guess they are the same down here as across the Pacific...
Gumnut can refer to:
The hard woody fruit of trees of the genus Eucalyptus.
Snugglepot and Cuddlepie, the gumnut babies of author May Gibbs.
“Prior to 1996 Girl Guides in Australia were organised into one of four youth sections based on age. These were: Gumnut Guides; age 5–7 years old Brownie Guides; aged 7–10 years old Girl Guides; aged 10–14 years old Ranger Guides; aged 14–18 years old.”
Totally delicious!
Thank you.
[while searching I learnt trefoil is also a member of the pea family; I assumed they weren't selling those!]
I have heard of satsumas, though I don't think I've seen them here [may be mistaken; I don't tend to buy oranges so I don't go near that section. Love mandarins though]. Are they a type of orange?
[forgive the multiple posts; I should've put them all in one post]
edit: ah, they go by Afourer here. I enjoy those. Nadorcott according to the webpage I went to.
My son just tried making bread, and I really do struggle to find a warm place for it to rise. Homes here used to have airing cupboards, with the hot water tank in, which were reliably warm, but very few do now. I suppose I could invest in a bread maker...
I love my bread maker. The bread isn't as good as a good bakery would make, but it's way better than the commercial stuff in grocery stores. I haven't bought bread other than specialty items more than a handful of times in decades. And it has a timer function -- it's wonderful to wake up to freshly made bread.
Editing to add: if you use it regularly, it will eventually pay for itself. Flour is much cheaper than bread, at least in the US.
Proper crumpets.
And welsh cakes. Which my friend brings back for me when he goes to Wales to visit family.
I like it as well. I bought a covered loaf pan, so it came out in a rectangle for easy sandwich slicing rather than a round loaf size. .
I've looked at recipes online, which vary somewhat. Could you post the ingredients/method that works for you?
Thanks.
Ooh, and talking of bread rolls: home made jam to go on them. Strawberry or plum.
I have never tasted anything like them, not even in 'proper' restaurants.
If the foamy one is a pint of real cask-conditioned traditional amber bitter, around 3.8%, then I'm right there with you!
I'm a firm believer that the cook's energy is imbued into the food. My mother's hamburgers were always the best, THE BEST bar none, and I believe it's because she hand-shaped the patties. Good old Mom-energy in every bite.
I use all the same seasonings (I practically had to hold her at gunpoint to get her to share her flavor salt recipe before she died) and methods and buns but mine never taste the same.
You are a lucky man your wife has such a great touch.
AFF
I made a small loaf, by way of experiment, which looks to be 50% crust. I don't mind, but Mr F will (because teeth).
They need to be served hot on warmed plates, with lemon juice and dark brown sugar, or maple syrup with, perhaps, blueberries. As a lad I sometimes rolled them round ice cream.
I taught my sons to make and flip them. One said it was a great to serve them to girlfriends for breakfast. They were most impressed.
Freshly turned off the griddle, buttered then rolled up and eaten with a little knob of extra butter on each bite ... Heaven! 😋
Prefer around 4.5% but otherwise spot on.
How do you tell the difference, say, between 3.8% and 4.5%? I take it it is something in the taste? Can you describe it to an ignoramus?
It also contributes to the feel in the mouth - Adnams 0.5% Ghost Ship (which is real beer with the alcohol spun off, and is about the best of the low alcohol brews widely available) definitely feels thinner on the tongue than "full-fat" Ghost Ship. That's a bit more variable though, there are other things that contribute to mouth feel, some of the singing strength Belgian beers
not tasting anything like as strong as they are.
*productive toast rendered that as "shit", which is not what I was trying to say!