Hello?

[Ophelia]

Since we had a few posters pop in and obviously keep an eye on the place,
and since this is a food group ..

What are you cooking?

[Saint George]

Post by Ophelia
Since we had a few posters pop in and obviously keep an eye on the
place, and since this is a food group ..
What are you cooking?

Jacobs Stew:

Take about 12-15 Jacob's Cream Crackers and break them up in a large bowel.

Then take two OXO cubes and proceed to crumble over said crackers.

Boil 300ml of water and then pour over said crackers and OXO mix.

Mix well and allow to soak for 5-10 minutes.

Mix again then serve and enjoy.

[Ophelia]

Post by Saint George

Post by Ophelia
Since we had a few posters pop in and obviously keep an eye on the
place, and since this is a food group ..
What are you cooking?

Take about 12-15 Jacob's Cream Crackers and break them up in a large bowel.
Then take two OXO cubes and proceed to crumble over said crackers.
Boil 300ml of water and then pour over said crackers and OXO mix.
Mix well and allow to soak for 5-10 minutes.
Mix again then serve and enjoy.

Why is it called 'Jacob's Stew'?

[S Viemeister]

Post by Ophelia

Post by Saint George
Take about 12-15 Jacob's Cream Crackers and break them up in a large bowel.
Then take two OXO cubes and proceed to crumble over said crackers.
Boil 300ml of water and then pour over said crackers and OXO mix.
Mix well and allow to soak for 5-10 minutes.
Mix again then serve and enjoy.

Why is it called 'Jacob's Stew'?

_Jacob's_ Cream Crackers...

[Ophelia]

Post by S Viemeister

Post by Ophelia

Post by Saint George
Take about 12-15 Jacob's Cream Crackers and break them up in a large bowel.
Then take two OXO cubes and proceed to crumble over said crackers.
Boil 300ml of water and then pour over said crackers and OXO mix.
Mix well and allow to soak for 5-10 minutes.
Mix again then serve and enjoy.

Why is it called 'Jacob's Stew'?

_Jacob's_ Cream Crackers...

Duh!!! LOL

[Stephen Wolstenholme]

Post by Saint George

Post by Ophelia
Since we had a few posters pop in and obviously keep an eye on the
place, and since this is a food group ..
What are you cooking?

Take about 12-15 Jacob's Cream Crackers and break them up in a large bowel.
Then take two OXO cubes and proceed to crumble over said crackers.
Boil 300ml of water and then pour over said crackers and OXO mix.
Mix well and allow to soak for 5-10 minutes.
Mix again then serve and enjoy.

That's simple but I would have to be given it for testing without
knowing what it was.

Steve

[Jane Gillett]

Post by Ophelia
Since we had a few posters pop in and obviously keep an eye on the place,
and since this is a food group ..
What are you cooking?

Hi All,

Nice to see activity in the group. Hi O. What am I cooking? Can't claim
anything exciting I'm afraid; mainly simple in recent months - mainly local
foods we've learned we like with their own flavours. Not into gilding the
lily much ATM.
Rather into BBQs; we've shut the range off for a bit and cooking is beinng
done on a combination of:
2 portable induction units
a microwave oven - it is actual a convection combi but I rarely use the
convection oven side of things
the ubiquitous electric kettle and toaster
said BBQ

Hot water comes from solar panels and an Immersun feeding normal hotwater
tanks.

In a somewhat tenuous connection with that ....

I've not been finding much interest in the seeming plethora of "cooking
competitions" put out on tv; I can't raise much interest in complications
and towers of food presentations whether the competition is in what you can
do in a specified time or make from a restricted set of ingredients. What I
would like to see - and what might be valuable in generations which are
claimed to not know anything about cooking - is tv programmes showing how
food works -
. why there are different cuts of meat and basic methods we've evolved to
handle them;
. what the various methods of treating vegetables contribute to a finished
product;
. what happens to the components when you cook pastry; how can you make
pies/ pastries and why they do what they do? What is the reason for
particular temperatures?
. fruits - where they come from, what cooking they need;

What and how much additives there are in commercial foods and what is their
purpose. How much can an individual take per day of any particular additive?

Vegan diets - can children, both pre- and post- birth, be satisfacorily
raised on a vegan diet. What are the essential components of such a diet?

And vegetable protein - soya. Anybody cook with it? I have an interesting
book about Supra which describes commercial use but its recipes are written
for commercial processes eg machine category/settings/programs/times.

Any takers? I think my first question is by far the most important but I'd
like to hear posters' opinions on the rest - or hopefully others.

Cheers
Jane