When I was growing up a fire in the fireplace was the only heating so I have plenty of memories of making toast in front of it. Central heating and windows that didn't let the gales blow through came much later.ChristianSchwengeler wrote: The fire was our preferred element in my childhood and we made fires all the time. ….
Now if you said you had a pizza over fired with this wood, I'd have to head to the airport right now!Polifemo de Oro wrote: …. we have access to a very special wood, Piñon pine, which, when it is burned, yields one of the most beautiful and seductive aromas on Earth. ….
Jump on that next Lufthansa flight then, Simon. I never have pizza outside of our house if I can possibly help it (or if we happen to be traveling in Italy!)--it is all homemade; and to fire up the outside oven, stoked full of piñon, is not a problem. But, on second thought, please wait until it cools off a bit if you don't mind, because today it happens to be about 38 degrees Celsius in these parts.simonm wrote: Now if you said you had a pizza over fired with this wood, I'd have to head to the airport right now!
I am happy to hear that! See you arounddoug wrote:I fixed the goat cheese, figs, pumpkin butter and walnuts last night. My wife and I both liked it very much.
Thank you for that recipe!
Thank you for your kind comment. In the house of my grandparents was no central heating either. They used to have a big ceramic stove in the living room which was heated from the kitchen side with wood – what we call “Kachelofen”. The stove had a special compartment where you could put things in, to heat them up – so the procedure in the winter was: instead of a hot water bottle for the bed we had some fabric bags with cherry kernels in it and they were put into the compartment to heat them up during the evening and then put into the bed to warm it up. This smells fantastic and gives a certain kind comfort which is very difficult to explain. The bags became so hot that in the beginning you would nearly get burned by touching it, but the bags were still warm in the morning and we used to take a few of them. The bag with the kernels is called “Chriesimaa” in my local dialect, and I guess today very little people know what this is even if I am not really old.simonm wrote:When I was growing up a fire in the fireplace was the only heating so I have plenty of memories of making toast in front of it. Central heating and windows that didn't let the gales blow through came much later.ChristianSchwengeler wrote: The fire was our preferred element in my childhood and we made fires all the time. ….
For the word police: receipt and recipe are synonymous as cooking terms. Historically, recipes were copied onto a receipt in the library or somewhere not the kitchen - presumably away from food fights or other culinary debauchery. The receipt was used in the kitchen where they didn't need to worry about contaminating the book it was copied from. When I talk to my relatives in Iowa, Wisconsin and Minnesota, they make reference to the receipt. Maybe it's family thing and not a Midwestern thing...
Remarkable! Besides building nice guitars and playing them quite well, Christian, I could not imagine you also enjoyed cooking...ChristianSchwengeler wrote: ↑Tue Aug 22, 2017 5:47 pmSo here is another summer sugestion:
AS I had told all ready I am originally Swiss and one of our summer standards is Birchermuesli. Unfortunately the term has been adulterated by the factories who do sell cereals and most people do not really understand that Birchermuesli is rather a fruit dish than cereals mixed with milk. The more fruit, the better it gets!
So to start you need a nice variation of fruit. For 4 persons it takes about 2 apples,
1 or 2 ripe peaches or a few ripe plums, or pears
(as an alternative you can use peaches from a can)
a good slice of any kind of melon you like,
berries or grapes of the kind you like,
300-400 gr.Soft white cheese or yogurt of your taste
About 300 ml of milk, soy milk or similar
Nuts and kernels of your taste and 2 soup spoons of grounded linseed
A small dose of cereals of your taste perhaps 60 gr.
Sugar or honey or the kind of sweetener you like, if you use the peaches from the can you can use the sugar juice from the can. Or no sweetener at all as the fruit does allready its job...
Start with peeling and grating the apples with the finer side of your rasp, cut all the fruit in small pieces, add the berries and all the other ingredients add the milk and mix it well with a spoon.Add more liquid if necessary. Let it rest for a while in the fridge - time is depending on the kind of cereal you are using as the cereal should absorb some liquid.
This is a very easy and tasty meal and easy to digest with hot weather. You can make it in bigger portions and keep it in the fridge during at least 2 days, and make several meals with it.
All of my relatives in the Midwest are hog ranchers and the children of German immigrants. Who would have thunk it?
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