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All about food.
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I've been reading up on yogurt and I am surprised at how easy it is to make. I think I'll go with making my own yogurt incubator. The incubators I looked at were all small that holds 6 or 7 pints sized jars. My family eats a lot of yogurt so I'll be cooking yogurt in big batches. Interesting is that if anyone lives near a cave the cave can be used as an incubator. Anyway, a simple light bulb installed in an ice cooler will do.
I've made many jello cheesecakes....usually lime.
Yesterday, I made an "orange jello" cheesecake. The idea came from an old Indiana recipe book. I was perusing through it for a clue, and, knowing I had an old pack of orange jello, voila, there it was! And I had all the ingredients, surprisingly. I couldn't wait the 12 hours recommended to set, so it was a wee bit soupy 6 hours later, but oh so good!
Thomas, I am glad you had a source of food during the shortages at your home.
Thomas, may I ask what years those memories occurred. I have relatives that live in Belgium who tell of hunger during WW II. Their lives were traumatized by those events, even as we had plenty to eat during the war. We were on rations, sugar and fats are the ones I remember the most. We didn't need protein, fruits, or vegetables because we grew all of those kinds of things. I remember saving buckets of fat, but I can't remember what we did with the buckets.
I envy your wood stove memories. My memory were that of an Austrian family, and my friend, living next door to us. When there were times when we didn't have enough to eat at home I would go over to my friends home and enjoy Austrian home fried potatoes, eggs, and more. My friends mother was a great cook and she was warm and wonderful.
My great aunts and grandmas made coffee with eggshells when I was a kid. They claimed the shells collected the grounds in the boiled coffee. That was the only kind I knew when I was a child. We had no percolators or drip systems in the households with which I was familiar.
I remember the smell of coffee and the wood-burning kitchen stove cooking the morning breakfasts. There was some form of pork, some form of carbohydrates: oatmeal, pancakes, potatoes, or biscuits baking in the oven, gravy cooking in the cast iron skillet in which the pork was cooked, and canned fruit. Wonderful memories.
I had coffee with egg shells in the basket when I was young, but I didn't notice a difference. Also tried it with a few grains of salt.
Been a long time since I made C.C. cookies. I don't have any secrets to making them and I do like em a little hard for dipping in coffee or milk.
Has anyone tried making coffee with eggshells?
The first time I learned of this was from a book, "Travels with Charley" by John Steinbeck. I guess it supposed to take out the bitterness from coffee and a coffee percolator is used.
Forever, I have tried to duplicate those soft nonpackaged chocolate chip cookies one finds at a store that sells them. Mine always come out hard.
Well, I've just copied another recipe to try today. I'll let you know the results. If you have "the secret", please tell me!
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