Supportative(?) Gin, Soo?
Carinthia. xx
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Oooh! Kwoffity-kwoff - thank you.
I couldnât see Twellsyâs facebook thingy as I donât do that. TFMâs DCs are grand.
Soo xx
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Wheeeee tiddly beer-drinking game-winning* tseep.
* well, one of them.
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Morning all
I am orf to farmersâ market soon for the weekendâs veggies
And possibly some dexter beef and proper milk from the electric cow owners who attend the market to spread the word about good proper fresh milk with nowt taken out and only pasteurised and put into a large stainless steel tank
I like the fact that it separates into a layer of cream and the rest of the milk in the fridge
Whoever invented homogenising of milk needs slowly fed homogenised milk till they want to be sick and then have a tie round their neck tightened so they cannot be sick
Sort of like the way foie gras is farmed
Only this person cannot look forward to a quick death as I want them to suffer
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Spreads loving and gentling vibes to our Twellsy. Morning, all.
Soo xx
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Been to get all essentials and a few bits for next week
And got a few bits at the olive manâs stall
He does the most gorgeous roasted salted almonds and proper pimenton
And today he had real live mozarella de buffalaf
So pizza al la me is on the menu next week
I also got beautiful sourdough wholegrain bread so sossige butties are on the menu for dinner
The sun was out and it is really warm in the sun
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The âcreamâ from the top of the milk was saved for our breakfast cereal when we were children. Danny Boy loved Gold Top Jersey milk but that didnât happen orften, as my Mother found it too rich.
I buy filtered milk because it tastes the same all the way through.
No access to Electric Cows here.
Carinthia. xx
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I hate what is sold as full fat milk that has been through what amounts to a chemical plant where the milk and cream are separated and various yogurts ice creams cheeses and butter made
At the end of the process the skimmed milkwill have dome cream put back and homogenised then bottled and sold to us as semi skilled skilled or âwhole fat 4%â milk
When you hear farmers talking about 8-9% butter fat aka cream I think we are being conned
And the farmer ainât getting the money for their milk
Electric cow gives a farmer the proper 2 yo-yos for a litre of milk that I can make yogurt from or use to make ice cream without needing to add cream
Will somebody kick me off this soap box please?
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Thatâs fine, Twellsy, but there arenât any in Chesterfield, so I buy the best that I can which suits me, as do many people.
I didnât realise that you make your own yogurt too.
Carinthia. xx
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I used to be able to make yoghurt back in the eighties, and did: making my own in a thermos was the best way to get it into each brat in turn without having to pay an arm and a leg for it. Cut a larger hole in a bottle-tip and let the little beast be in charge of his or her own destiny in the matter! No idea whether it would be possible, or economic, now: Iâd probably have to buy the incredibly expensive Guernsey milk from a not-very-local farm.
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My Mother used to make yogurt innan 2 pt bowl in the airing cupboard from ornery whole mik. When we moved when I was 10, she had an yogurt maker, but still used the same whole milk from the milkman.
I used to buy the 10% Greek yogurt from either Aldi or Lidl wot came in Litre/Kg âbucketsâ. That would last me for a week of breakfasts.
These days, it tends to depend on what the local shops have, but 500g of 10% Greek, or âGreek Styleâ yogurt is purchased with the 0% fat version being added sometimes, when I need summat sharper.
Carinthia. xx
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I know I am lucky living in a factory of food
So I never would comments on other folkâs choices I just rant about what is done to a really healthy gorgeous versatile product
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Good
I was worrying about a malnourished sparrer
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Itâs rather more complicated than that though, Twellsy, isnât it?
Milk with 8-9% Butterfat is a premium product , & yes, the farmers should be properly paid for it, as they should for the other foodstuffs they produce.
The commercial pressures applied to ensure that there was/is an endless supply of raw materials with which to make âcheapâ food are, & have been relentless, except that it is no longer as cheap, no longer as good, but still relentless.
In the name of progress, we have got out of the habit of eating seasonal produce, & import exotic /unseasonal foodstuffs from half way across the world.
Brexit resulted in reduced availability & increased costs, as did Covid, & now that we have segued into a cost of living crisis people are finding their choices even more limited, or that there are no choices at all. The money will go so far, & no further.
Carinthia. xx
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Exactly dear one
I know we are lucky in being able to look out things like the farmer with the electric cow and I am just so glad to get proper milk
I would love the ideal world where everyone could afford proper food but until that happens I will look for local produce and enjoy it
I got some cavalo nero and a romanesco as well as some gorgeous purple sprouting brocolli as well as some smoked honey so we will be feasting on veggies this weekend
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I recognise the Beer, but am not sure what the food is, Dunnock.
Iâm pleased that you arenât fading awayâŚ
Carinthia. xx
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You are not alone, I have been trying (and failing) to identify the dish. I canât even identify of its constituents with any certainty. I just hope it tasted better than it looked.
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