Yogurt has been with us since mankind was nomadic, the wild Huns lived on fermented mare’s milk and conquered the world. It is very easy to make and is high in vitamin C and homemade probiotics. Check out this article to see just how many probiotics you can get from homemade yogurt. For maximum probiotics, [...]
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Backbone of The Wild Wild West I haven’t got much money I don’t like to make a show But when it comes to real good friends I love to share my ‘dough’ -By Hal ‘Lucky Luke’ Lucas Some of you may remember passing round Alaskan Sourdough Starters to your friends and family along with your own yarn of how you came [...]
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This is an amazingly simple recipe and results in a delicious, high-quality white vinegar with the flavors of the honey you have chosen to use. Try basswood or buckwheat honey for a darker, richer vinegar. Use raspberry honey for a lighter fruitier vinegar. 8:1 Water : Honey Eight parts water to one part honey Wild yeast Method: Place in [...]
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2 hard boiled eggs ½ c smetana (sour cream) ¼ t salt pepper Method: Rub the eggs through a sieve and mix with sour cream. Add salt and pepper. If a thinner dressing is desired, add a little cream.
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People all over the world make preserved lemons. They generally leave the jar in the hot sun for a couple of days for the best flavor. 6 lemons (thick skins) organic 6 T sea salt Juice of 3 lemons or more Method: Wash and scrub lemons. Cut each lemon in quarters but not right through, so that the [...]
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I found this handwritten recipe in one of the many second hand community cook-books I search through for old-fashioned traditional recipes. Whole oranges Whole cloves Powdered orris root Ground cinnamon Method: Select firm oranges. Stick cloves into orange skin, until rind is all covered. Roll orange in equal parts orris and cinnamon. Pat in as much powder as orange will take. [...]
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Oven Temperature Conversions from Fahrenheit to Celsius Slow Oven= 250-325F= 120-165C Moderate Oven= 325-400F= 165-200C Quick or Hot Oven= 400-450F= 200-230C Very Hot Oven = 450-550F= 230-300C
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Weights, Measures, Equivalents T= tablespoon t= teaspoon pt=pint L=litre 3t=1T 16T=1c 8T= ½ c 2T= 1oz fluid 1 heaping c= 1c and 3 to 4 T 4c=1qt 1 dessert spoon=2 t 2T=1 fluid oz 4 T = ¼ c 16 T=1c 2c=1pt (1 pound) 2 pt=1 qt 4 qt=1 gallon (8 pounds) dash, pinch, speck=1/16 t 480drops= 1oz 8drams= 1oz 8 qt=1 peck 4 pecks=1 bushel 16 oz=1 pound 16 fluid oz=1 pt 8 pts=16 c Butter- ½ lb = 1 [...]
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A Variety of Household Tips From Our Grandmother’s Grandmother Food Tips The water in which vegetables has been cooked and leftover vegetables should be used for making soups. (Vegetable vitamins and minerals are often water soluble, don’t throw out the water). A quick way to cut raisins and other sticky foods is to use wet scissors. Dip [...]
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VJR is a fabulous Burmese-Indian chef who makes tasty seafood samosas with this freshly made masala. Amounts given are not precise, feel free to adjust them according to your taste and needs. 1/2 c yellow or brown mustard seeds 1/4 c fenugreek 1 T cardamom Method: These spices can be toasted in a dry pan and ground in a spice [...]
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