Text 35506, 90 rader
Skriven 2010-03-06 14:18:00 av Glen Jamieson
     Kommentar till en text av Ruth Hanschka
Ärende: SOUP'S ON!  00306
=========================
 -=> Quoting Ruth Hanschka to Glen Jamieson <=-

 -> In the local "Taliban Traders" I recently came across another brand of
 -> yoghurt, "Sharma's Kitchen" from NSW, which has less sugar than the
 -> Farmers' Union yogurt (spelling difference noted) which I had been
 -> using.  Only 3.2%.  Nothing but milk and culture.  It is very good.
 -> 
 RH> Sounds like something I could go for too.  

It comes in a strong, one litre container, with a rigid, clip-on lid
and a carrying handle.  Perfect for carrying stuff to or from feasts.
 
 -> I have noticed the discussion on currants.  Are those the tiny grapes,
 -> which are often dried, for use in cakes, or something else?  I have
 -> eaten those currants, which are too small to pick off the bunch
 -> individually.  Much easier to put a section of a bunch in your mouth
 -> and chomp and suck.

 RH> That's what's normally available here and sold as currants.  They're
 RH> really just bitty raisins rather than a proper currant.  The juice,

When I was growing up, that was the only form of currant that I knew,
either in rock buns, or eaten fresh from the vines.

 RH> when you can find it, really is made of currants.

I see, "Black Currant" juice, and "Ribena" sold in s/markets.  I
wonder if they are the same, or similar.  My dictionary gives, "a
small, seedless raisin from the Mediterranean region" as first
definition, and "the berry of several species of hardy shrubs, used
for jellies and jams."
 
 ->  -> I normally keep a litre as an emergency milk supply.  "Paul's" is

 ->  RH> ago.  It's more expensive than fresh milk or milk powder, and I
 -> 
 -> Here it is about the same price.

 RH> It's a rare product here.  All stores carry a little, but Americans
 RH> don't use it for much.

It is a good substitute for fresh milk when that is unavailable, or
you run out far from a refrigerated source of supply.  It is much
easier to use than mixing canned or powdered with water, just to have
milk for tea or coffee.
 
 RH> It works well in quiche and other recipes, but not for drinking

Quite likely.  Something I haven't done.

 ->  RH> tends to be soy milk.
 -> 
 -> That doesn't go so well in tea or coffee.

 RH> Almond milk on the other hand just might do very nicely in coffee. 
 RH> I'm not as certain about tea.

Almond milk sounds interesting.  Do you make it yourself, or buy it?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rock Buns
 Categories: Cake
      Yield: 1 Batch
 
      6 oz SR Flour
      2 oz Butter
      2 oz Sugar
      1    Egg
        pn Salt
      2 oz Currants
      2 oz Sultanas
    1/2 ts Nutmeg, grated
    1/2 c  Milk
 
  Sift the flour and salt, rub in the butter. Add all dry ingredients.
  Mix with beaten egg and milk to a stiff dough. Place in spoonfuls in
  rough heaps on a greased tray. Bake in hot oven for 10 minutes. From
  " Calendar of Cakes - The South Australian Country Women's
  Association" 1973
  
  Typed by Vicki Crawford - Australia
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)