FREE/BARGAIN — Cookbooks

[Cinisajoy]

Originally Posted by GtrsRGr8

Not without looking it up, but both are by-products from milk. I suppose that one or both are used in cheese; perhaps one or both are also used in stuff like cottage cheese and maybe buttermilk. I don't think that either one are used in making butter.

Inform me.

Curds is the cheese, whey is the liquid that is drained off when making cheese.

[GtrsRGr8]

Originally Posted by Cinisajoy

Why I said the jams. Not the curds.
Although the curds in the nursery rhyme refers to cheese curds not lemon curd.

And now that you have me curious, off to look for recipes for Tomato and pumpkin jams.
<snip>

Both of those sound really gross.

As far as pumpkin goes, I can stand pumpkin pie. And it's not half bad if you use about half of a can of the compressed dairy whipped cream on top of a slice.

The best use for a pumpkin, in my opinion, is using them in the redneck sport around here called "punkin chunkin." BTW--if you scoop out the pumpkin yourself, instead of using canned pumpkin, you must use the right kind of pumpkin. There is one kind that is suitable for cooking and another kind that is suitable for carving. I wouldn't know which ones of those that the punkin chunkers use, since I'm not a redneck. A proud Southerner, but not a redneck; they are not necessarily the same.

[GtrsRGr8]

Originally Posted by Cinisajoy

Curds is the cheese, whey is the liquid that is drained off when making cheese.

So, I was very close to being right--and off the top of my head.

And the whey is not discarded--it is used in a ton of different food products. I don't know what quality that it lends to the product, but it is heavily used. Seems like weightlifters like to use it, too, for some reason.

[4691mls]

Originally Posted by GtrsRGr8

Speaking of curd, isn't there some kind of British rhyme that mentions "curds and whey"?

I'm from the US and Little Miss Muffet was a nursery rhyme I learned as a child.

https://en.wikipedia.org/wiki/Little_Miss_Muffet


Little Miss Muffet
Sat on a tuffet,
Eating her curds and whey;
Along came a spider[2]
Who sat down beside her
And frightened Miss Muffet away.[1]

[GtrsRGr8]

Originally Posted by 4691mls

I'm from the US and Little Miss Muffet was a nursery rhyme I learned as a child.

https://en.wikipedia.org/wiki/Little_Miss_Muffet


Little Miss Muffet
Sat on a tuffet,
Eating her curds and whey;
Along came a spider[2]
Who sat down beside her
And frightened Miss Muffet away.[1]

Thanks.

Wikipedia gives the origin as probably England, but possibly Scotland (on the same island, but in the north of it). It has an English, Scottish, or Irish "ring" to it to me. Shame on my Scots-Irish ancestors for not properly educating me about it. ha

[GA Russell]

Grts, in the US we would say that Little Miss Muffet was eating cottage cheese!

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[Cinisajoy]

Originally Posted by GtrsRGr8

Both of those sound really gross.

As far as pumpkin goes, I can stand pumpkin pie. And it's not half bad if you use about half of a can of the compressed dairy whipped cream on top of a slice.

The best use for a pumpkin, in my opinion, is using them in the redneck sport around here called "punkin chunkin." BTW--if you scoop out the pumpkin yourself, instead of using canned pumpkin, you must use the right kind of pumpkin. There is one kind that is suitable for cooking and another kind that is suitable for carving. I wouldn't know which ones of those that the punkin chunkers use, since I'm not a redneck. A proud Southerner, but not a redneck; they are not necessarily the same.

I don't know what pumpkins the chunkers use. Although I wonder if that contest didn't originally start with "hold my beer" while I see how far I can throw this pumpkin.

[GtrsRGr8]

Originally Posted by Cinisajoy

I don't know what pumpkins the chunkers use.
<snip>

I'm glad to know that; otherwise, I really would have wondered about you (if you were a punkin chunker). ha

[Cinisajoy]

Originally Posted by GtrsRGr8

I'm glad to know that; otherwise, I really would have wondered about you (if you were a punkin chunker). ha

Like you don't already wonder.
But then I question my own sanity at times.

[tempest@de]

Originally Posted by GtrsRGr8

Portugal is on my bucket list of places to visit before I kick the bucket (die).

I hope you can make it, I'm sure you will like your visit culinary and drinking wise

Originally Posted by GtrsRGr8

Oh, incidentally, Gibraltar (British territory) may have a common border with Portugal. If not, the common border is with Spain, but Portugal is not very far away. There might be a lot of sharing of cuisine.

Portugal only has a common border with Spain, Gibraltar has a common border with Spain. Portugal and Spain share the Mediterranean diet with other south European countries, so there are a lot of common ingredients.

Lemon curd is not Portuguese, I saw a recipe in the internet and decided to try it since I had a lot off lemons, and it turned out great, I use it to make lemon pies and for a quick filling for cakes, I tried it also to make cookie sandwiches with it and I liked the result. I’m thinking off trying to use it in a layered desert, kind of like a trifle and I know some people add it to yoghurt to.

just to clarify the lemon curd doesn’t need to be canned, it can be done and eaten strait away (wich I did ) or stored in the fridge or even the freezer, I just canned it for extra storage shelf.

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[koland]

Originally Posted by tempest@de

Two years ago we started making our own tomato sauce when she collects the tomatos in july, we can the jars in a water bath using an electric sterilizing pan and we have homemade tomato sauce without additives or preservatives that lasts until the next season. This year I experimented with green beens and even dried beans from our plants and all turned out well. I tried peaches one time just to see out it turned out and would like to make more, but the peach tree is small and doesn’t grow that many, maybe in a few years.

Water bath is fine for acidic (tomatoes, pickles) and sugar sweetened products, but not for veggies, especially beans. Even when people boiled them for hours, there was never any assurance that they were safe to eat later, as botulism can grow and the spores are not killed until subjected to the higher temps of a pressure canner (must specifically be a "canner" with a method to measure actual pressure, not a "cooker" only, which doesn't maintain or achieve a specific pressure).

Drying is safe for all, so long as the moisture is completely removed and you follow cleanliness guidelines. And boil before feeding extremely young children, who are not completely weaned - the lower acidity of their digestive system cannot kill the botulism spores.

[koland]

Originally Posted by GtrsRGr8

I was talking about the results. Sorry that I didn't make that clear. You would be hard-pressed to find pumpkin jam, lemon curd, tomato jam, etc. except in the kind of places that I mentioned. At least, I think so.

Umm... ok. curds and even the pumpkin jam are in the regular grocery stores here (not walmart, perhaps, which has a minimalistic selection), but in a regular store you would shop in weekly - Ingles, Krogers, Publix, etc. I think I've even seen tomato jam in some stores here in the back hills of TN.

Of course, making such is so easy when tomatoes are in, we don't buy it. Pumpkin jam, though, I've bought once or twice. I think I have both lemon and lime curd in the frig now.

[GtrsRGr8]

Originally Posted by koland

Umm... ok. curds and even the pumpkin jam are in the regular grocery stores here (not walmart, perhaps, which has a minimalistic selection), but in a regular store you would shop in weekly - Ingles, Krogers, Publix, etc. I think I've even seen tomato jam in some stores here in the back hills of TN.

Of course, making such is so easy when tomatoes are in, we don't buy it. Pumpkin jam, though, I've bought once or twice. I think I have both lemon and lime curd in the frig now.

Genuine thanks for the correction.

Alas, I had assumed that those items weren't available. I never had gone looking for them anywhere.

When I wrote the post about that, I thought that there might be some outside possibility that our local Publix might carry one or both of those. But that would be the only store here in this area that I could imagine doing so, unless it was in some specialty store tucked away in one of the many strip malls that we have, which I make a point to stay away from.

[GtrsRGr8]

Originally Posted by koland

Water bath is fine for acidic (tomatoes, pickles) and sugar sweetened products, but not for veggies, especially beans. Even when people boiled them for hours, there was never any assurance that they were safe to eat later, as botulism can grow and the spores are not killed until subjected to the higher temps of a pressure canner (must specifically be a "canner" with a method to measure actual pressure, not a "cooker" only, which doesn't maintain or achieve a specific pressure).

Drying is safe for all, so long as the moisture is completely removed and you follow cleanliness guidelines. And boil before feeding extremely young children, who are not completely weaned - the lower acidity of their digestive system cannot kill the botulism spores.

I don't do any canning, but everyone who does canning should be appreciative of you giving that information. It could literally be a lifesaver, or at least prevent someone having a bad case of Montezuma's revenge.