Back in the early 70's prik kee noo held the record and our first real Thai restaurant (run by ex-pats) opened near Symphony Hall. Their first few months they made everything the way they liked it, the (3) pepper dishes had to be avoided.
The other night from someone's link I tried one of the shortcut cheese sauce recipes. It thickened evaporated milk with a starch slurry (for Euro folks our condensed milk is highly sweetened, we call the unsweetened version evaporated milk), then I grabbed some nice imported Kasseri (very sheep and goaty). It was very nice on some cheese and spinach ravioli.
The other night from someone's link I tried one of the shortcut cheese sauce recipes. It thickened evaporated milk with a starch slurry (for Euro folks our condensed milk is highly sweetened, we call the unsweetened version evaporated milk), then I grabbed some nice imported Kasseri (very sheep and goaty). It was very nice on some cheese and spinach ravioli.
Nothing like steel cut oats with a splash of Elsie the Cow's favorite product!
I have experimented with the sweetened condensed milk (a favorite of my Portuguese and Argentine friends) and ground poppy-seed. Cook same in a double-boiler until the alkaloid taste disappears, mbe one or two egg yolks. It met with approval the last time I made kuchen in December!
I sometimes use uncooked rolled oats with nuts and seeds, milk and a little Stevia for my weekday morning meal.
Didn't I make a comment related to synchronicity a couple of weeks ago? The reason I had the can open is because Friday I made a batch of McCann's the old 30-40 min. way. I learned it from my Grandmother, she whipped an egg yolk into a little condensed milk and put it into a bowl of hot Quaker Old Fashion. The only reference I can find is something called morning pudding that exists in some cultures. Now I mostly leave out the egg yolk and add a small dash of bourbon barrel aged real maple syrup.
I have used a brand of granola that is made in Canada for years, Northern Gold, honey almond, love that stuff!
Is only at one store here.
Is only at one store here.
If you water the oats over-nite the evening before (1/4 C oats to 1 C water) it takes some fewer minutes. For some reason I am the only one in the household who can have them without issues.
My sisters and I would split a huge pot of oatmeal before our daily march to grade school! We walked back for lunch and had fried eggs and bacon! (PBJ on Friday, no tuna!) Still going strong many decades later.
My sisters and I would split a huge pot of oatmeal before our daily march to grade school! We walked back for lunch and had fried eggs and bacon! (PBJ on Friday, no tuna!) Still going strong many decades later.
We never did lunch at home, but on weekends my grandmother always did lots of veg (unfortunately in the PC) and stuff like hocks and kraut.
For the day we had a rare two worker family so dinner was always something that took at most the 10 min. it took my father to get from where we could first see him to the front door. My favorite was one can of tuna, one can of mushroom soup, and one can of peas served in a potato basket. Never could figure out why the store always had the potato baskets since they were not from any culture represented by the local neighborhood.
I eat Quaker Old Fashion oats for breakfast at least 5 mornings a week. I've been eating it regularly for over 10 years, since I went into the ER with chest pains. My usual is with Craisins and walnuts. I usually make it with water, three and a half minutes in the microwave and it is ready.
Breakfast staple for our household (adapted from various recipes found on the web):
3 cups rolled oats (or the "Scotch mix" of rolled oats/wheat/rye/barley sold in bulk at the local supermarket) plus 1/4 cup coarse raw wheat bran
Toss well in a big bowl with 3 tbsp. canola oil, then toss in 2 tbsp. maple syrup
Stir in 1/2 cup each sunflower seeds, pepitas and chopped pecans.
Spread the mix in a sheet pan and bake at 350 F for 8 minutes. Stir and return to the over for another 3 min.
Allow to cool. Mix in 1/2 - 2/3 cup date pieces. Store in an air tight container.
I was surprised that my wife preferred this over any commercial granolas, and has requested I make another batch any time we run low. My first batches used a bit of salt and cinnamon, she prefers it without either. She has a scoop in her yogurt most every morning for breakfast. It also works well topped with milk and microwaved until hot.
BTW, the local strawberry patches are open. We'll be eating them pretty much daily until the season ends.
3 cups rolled oats (or the "Scotch mix" of rolled oats/wheat/rye/barley sold in bulk at the local supermarket) plus 1/4 cup coarse raw wheat bran
Toss well in a big bowl with 3 tbsp. canola oil, then toss in 2 tbsp. maple syrup
Stir in 1/2 cup each sunflower seeds, pepitas and chopped pecans.
Spread the mix in a sheet pan and bake at 350 F for 8 minutes. Stir and return to the over for another 3 min.
Allow to cool. Mix in 1/2 - 2/3 cup date pieces. Store in an air tight container.
I was surprised that my wife preferred this over any commercial granolas, and has requested I make another batch any time we run low. My first batches used a bit of salt and cinnamon, she prefers it without either. She has a scoop in her yogurt most every morning for breakfast. It also works well topped with milk and microwaved until hot.
BTW, the local strawberry patches are open. We'll be eating them pretty much daily until the season ends.
So do we. I thought it was only those contrary canadians who call them both condensed milk?
Kein Vater, wir sind es nicht.
Condensed has sugar, Evaporated does not. 🙂 We do see sweetened condensed milk but that's just to drive the point home. Or to be redundant, not sure.
A lot like saying reiterate when they mean iterate. It became so common, it's now accepted.
Condensed has sugar, Evaporated does not. 🙂 We do see sweetened condensed milk but that's just to drive the point home. Or to be redundant, not sure.
A lot like saying reiterate when they mean iterate. It became so common, it's now accepted.
Indeed.
As a kid we topped a desert (eg fruit pie or sponge pudding) with evap.
A relative spent years in Brazil where they boiled condensed (in small explodeable cans) to make doce de leite which ended up like latex but with a much sweeter taste!
Snow flurries today and a wild turkey in my backyard. Is it really time for Thanksgiving?
Or is the lack of folks outside allowing the wildlife a bit of a break?
But is it worth it to collect and cook a wild turkey?
Did take a bit of a look to realize it was a turkey. Eagles, hawks, owls, geese, very fat pigeons even terns hang out here. A first go for turkey this close to people.
Or is the lack of folks outside allowing the wildlife a bit of a break?
But is it worth it to collect and cook a wild turkey?
Did take a bit of a look to realize it was a turkey. Eagles, hawks, owls, geese, very fat pigeons even terns hang out here. A first go for turkey this close to people.
Still remember a simpler time when tinned peaches and evap was considered a treat!
Enjoying frozen cherries stirred into "Homemade Greek Yogurt" a/k/a "yochee" (yogurt cheese). Damn good. Also good with frozen blackberries and, I would expect, frozen peaches. The Cuisipro / Donvier strainer works amazingly well: Amazon.com: Cuisipro Donvier Yogurt Cheese Maker: Yogurt Cheese Strainer: Kitchen & Dining Far, far cheaper than buying pre made Greek Yogurt.
Diet sellers are also fond of the stuff. The miracle food you should add to your diet - Meal Plan Map
Diet sellers are also fond of the stuff. The miracle food you should add to your diet - Meal Plan Map
IME no but YMMV. It is very amusing how useless the web is searching for authentic colonial recipes, you need a filter. You find things like 18-20 lb turkeys, good luck finding a dressed wild turkey that size (we have them everywhere here even in the city). Then there are the mythical New England jumbo shrimp.
I have Sofia that's all I need, 100% sheep and goat milk at $8 a quart finished I don't see how it could possibly be worth it or even get the ingredients. Sophia's Greek Pantry - The Pantry
EDIT - Sorry I read your link Sophia makes a yogurt with her own special step of using rennet like a farmers cheese, the result has 20% fat not at all a diet product.
Last edited:
Am I missing something, as you still need to buy yoghurt half of which dribbles out? We get through so much (3-4kg a week) we get the greek 'style' as its cheaper. The bit I don't get is why are they saying Yochee is fat free. Proper Greek yoghurt is around 10% fat, which is why it tastes so darned good.