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T.G

Joined: 13 Sep 2009
Posts: 7280
Location: Somewhere you're not

Posted: Sun Feb 28, 10 8:40 pm Post subject:

VSS wrote:

I wish we had some home grown eggs at the moment - Mr Fox (a particularly cunning one who is very good at evading capture) ate all our hens last autumn.

Buying eggs is quite painful.

we know that feeling all too well, the ones he's left aren't laying

good stuff GG

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Mon Mar 01, 10 11:28 am Post subject:

we still fell smug every time we eat anything we've raised/grown/caught/foraged. it's a wonderful feeling. Even if it's only the onions there's always something home-produced in every meal.

I felt a little smug yesterday: after our St David's Dinner in the Hall there was stuff left over. I brought home enough Welsh beef to make a two-day cottage pie, a large bara brith and butter pudding and some cheesecake for the old chap. Free food for a couple of days!

Rob R

Joined: 28 Oct 2004
Posts: 31902
Location: York

Posted: Mon Mar 01, 10 12:56 pm Post subject:

mochyn wrote:

I brought home enough Welsh beef to make a two-day cottage pie, a large bara brith and butter pudding and some cheesecake for the old chap.

I can see the cottage pie working but beef in a cheesecake?

vegplot

Joined: 19 Apr 2007
Posts: 21301
Location: Bethesda, Gwynedd

Posted: Mon Mar 01, 10 12:59 pm Post subject:

Slim wrote:

there are far more people in our two nations that need to hear that as a success story and as an ideal than there are people who think it's 'old hat'!

There was annoying chap from the USA (annoying because he kept raising the inflection at the end of most of his sentences as is the fashion these days) making a great deal of sense about the food we eat today decrying the rise of factory farming. He quoted 99% of all meat in the USA and 93% in the UK is factory farmed.

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Mon Mar 01, 10 1:27 pm Post subject:

Rob R wrote:

mochyn wrote:

I brought home enough Welsh beef to make a two-day cottage pie, a large bara brith and butter pudding and some cheesecake for the old chap.

I can see the cottage pie working but beef in a cheesecake?

If HFW can put mutton in mince pies...

Rob R

Joined: 28 Oct 2004
Posts: 31902
Location: York

Posted: Mon Mar 01, 10 1:33 pm Post subject:

mochyn wrote:

Rob R wrote:

mochyn wrote:

I brought home enough Welsh beef to make a two-day cottage pie, a large bara brith and butter pudding and some cheesecake for the old chap.

I can see the cottage pie working but beef in a cheesecake?

If HFW can put mutton in mince pies...

When did that happen? They only posted yesterday

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Mon Mar 01, 10 1:34 pm Post subject:

Rob R wrote:

mochyn wrote:

I brought home enough Welsh beef to make a two-day cottage pie, a large bara brith and butter pudding and some cheesecake for the old chap.

I can see the cottage pie working but beef in a cheesecake?

If HFW can put mutton in mince pies...

Dekk

Joined: 21 Feb 2009
Posts: 48
Location: somewhere between raising hell and amazing grace

Posted: Wed Mar 03, 10 9:43 pm Post subject:

I know this "warm feeling" well. after too much home made wine the other night, i felt a little rough the next morning so made eggs benidict, with home made bread home cured ham my friends eggs (fox had mine- sod) and home made hollandaise sauce. fantastic

. as previously mentioned I always try to have something in every meal home grown or produced, there's always a real buzz when a whole meal is shop free!!! if only I had a couple of acres rather than an allotment

dandsdarts

Joined: 18 Mar 2010
Posts: 4

Posted: Wed Mar 24, 10 1:03 pm Post subject:

I have had my chooks for a year now, but i still love the feeling of being able to cook with home produced eggs. I am making bread now, and made butter for the first time two weeks ago. Have sourced a recipe for bacon, but am unsure where to get salt petre from. Need veggies to grow now, and a field to fatten up a couple of pigs, and i will be almost happy(oh doesnt know of my plan to get sheep and a dexter yet)

gardening-girl

Joined: 25 Feb 2009
Posts: 6024
Location: Somerset.

Posted: Wed Mar 24, 10 2:45 pm Post subject:
Salt petre is easy to buy of the internet.

dandsdarts

Joined: 18 Mar 2010
Posts: 4

Posted: Wed Mar 24, 10 9:41 pm Post subject:
Is it actually needed though? Does anyone cure without it. How does it effect the flavour? So many questions!!!!!!!

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Wed Mar 24, 10 9:45 pm Post subject:
You can cure bacon without it. It tends not to come out very pink though. And I'd be inclined to store the bacon in the freezer if you make it without.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Wed Mar 24, 10 9:50 pm Post subject:
You definitely don't need it, but it is so much more appetising if you do IMO.

Slim

Joined: 05 Mar 2006
Posts: 6612
Location: New England (In the US of A)

Posted: Wed Mar 24, 10 11:16 pm Post subject:

dandsdarts wrote:

Is it actually needed though? Does anyone cure without it. How does it effect the flavour? So many questions!!!!!!!

You can google nitrate and health if you want even more questions....

nettie

Joined: 02 Dec 2004
Posts: 5888
Location: Suffolk

Posted: Thu Mar 25, 10 7:16 pm Post subject:

Dekk wrote:

I made eggs benidict, with home made bread home cured ham my friends eggs (fox had mine- sod) and home made hollandaise sauce. fantastic

Now that is a hangover cure to be proud of. I love eggs benedict but haven't had it for years, something to do with there being about a million calories in it. I'm jealous!!!

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