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ABOUT! And I have a carob. And oat milk. Can you do something out of this?

My son once brought a carob from a business trip as a souvenir, like a local product. They just brewed it in the workplace with boiling water, like a coffee substitute and drank it. There was no delight, but he did not say disgustingly either. This I mean that you don't need to cook. Just pour in boiling liquid.

Girls-boys, we have a topic on homemade smoking on the odds, but not in specials. smokehouses and not with liquid smoke?
I met in one topic a mention of smoking lard in a cauldron in the oven, I would like to know the details. Again, I am interested in smoking with sawdust, not liquid smoke. I saw in the store a set for smoking on a fire or in the oven - a bag of foil and a handful of sawdust. Who used it?

[Crown]

Crown, Galina, here is a lot of details:

Smoked and boiled lard at home (ang-kay)

is there a recipe for a carob drink?

It can be used in any recipes instead of cocoa. The taste, of course, is different, but everything else is the same. I use it where I don't need a chocolate flavor, but I want a chocolate color. Well, or if someone has a rejection of chocolate products.

[SvetaI]

SvetaIThank you very much, this is exactly what I need! Just the same cauldron is idle.

By the way, girls, about smoking recipes
Who prefers what chips for this?
Otherwise, there will be an opportunity in the village to pick up firewood, so you should know what

[Olga VB]

Olga VB, Olga, chips and shavings of all fruit trees and many stone fruits: cherries, cherries, peaches and apricots. One of our village acquaintances, in general, spoke about smoking on autumn alder leaves, but this is natural on the street in a smokehouse.

[Olga VB]

Olga VB, Olya, we use plum chips + alder twigs. There are cherries and an apple tree, sort of. But plum is the favorite.

Right now we smoke flounder, wood chips - a mixture of alder, apple and beech.

Girls, please tell me: recently I saw a recipe in the feed, I don't even remember which one and what, I just remember that there meat is cooked in the oven according to the principle of meat for doner kebab

I can't find it, but I need it

Can someone tell me, eh!?

Thanks everyone for the chip tips

meat is cooked in the oven like meat for doner kebab

I think this one is from Angela

Greek gyros in the oven (ang-kay)

[Svetik]

Svetik, IT !!!

Thank you dear!

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup, we only smoke on apple chips, I didn't like anything else somehow

The taste and color "all markers are different" I did not notice a big difference, I tried on different chips, now I take what is at hand. Today they overexposed a little. The flounder began to fall apart in the process of getting it from the grates.

I divide wood chips into two types: alder and the rest. Alkhovaya is the most specific, if I don't want it and there is no accent in the recipe which chips are better, then I take whatever comes first ...

[Olga VB]

Olga VB, Sasha55, Thank you! I will try. First on the water, then - how it goes



Olga VB, we smoke with alder.

People, if anyone has cooked frozen corn on the cob, please answer whether the taste is preserved or not. I suddenly got a big freezer here and am thinking of freezing it manenko, my son loves boiled corn very much. Closer to autumn, we sell it very cheaply, and I always felt sorry that there was nowhere to store it. I will definitely freeze the beans, but with the cobs it is still a question.

People, if anyone boiled frozen corn on the cob,

I buy it frozen.It is sold in packs of 6 "half cob". In the recommendations for cooking - power 850 W 2.5 minutes in the microwave with a lid, turn over and another 2.5 minutes. It may take a little longer depending on the amount on the plate. It turns out quite tasty, but there is a difference with the taste of a fresh cob.

[Svetlenki]

Svetlenki, this is apparently already cooked frozen, since it is cooked so little.
I plan on freezing raw.
Thanks for the answer.

It is better to freeze corn blanched, in boiling water for 5 minutes and then in ice water, allow time to dry in a bag and in a freezer. It turns out so much tastier. I froze fresh and blanched, fresh after freezing with grains inside it turns out, and blanched - as if you had boiled a fresh cob

[Jouravl]

Jouravl, thanks, I will definitely consider your experience.
Did you cook thawed in winter or directly from the freezer and into boiling water? How long does this corn take to cook?

[Crown]

Crown, Galina, I buy a variety of sugar, cook ice cream for about 15 minutes. It cooks quickly by itself.

[Jouravl]

The more answers, the more questions arise. :-)
Jouravl, but how to distinguish a sugar variety from others?

Who smokes in nature. Alder is an expensive tree, for cutting alder we have a fine of 50 tons. R....
You can use alder leaves for smoking. Green. Not at all worse. Garlic

[Jouravl]

The more answers, the more questions arise. :-)
Jouravl, but how to distinguish a sugar variety from others?

This is already difficult, only after cooking you will find out. It is brewed for about 10 minutes. I always buy 2-3 ears of corn, cook it, and then I buy it in full, if the corn is tasty and sweet.
There are many varieties of sweet corn, sellers usually cannot name the variety))

I ask for advice. For chicken-breasted kebabs with vegetables, what else to serve? on the fast you need to cook.
Sudden guests have happened, pickled meat is waiting. I bake a couple of cheese tarts, then kebabs, then a cupcake, already baking.
But it seems like one barbecue will look lonely on the table? time is running out, guests are passing by for a couple of hours.

[Mirabel]

Mirabel,

Are there young potatoes? Wash well and in a micron for 10 minutes - it will be ready (cover, for example, with an inverted plate and add a couple of tablespoons of water), pour over with oil and sprinkle with dill. Frozen green peas in boiling water for a couple of minutes, discard, pour over melted salted butter, with a garlic clove squeezed into it.

[Mirabel]

Mirabel, you need different sauces for kebabs.
1. Mayonnaise + ketchup (or tomato paste + spices) + squeezed garlic + grated cheese
2. Type of tsatsyki: yogurt or sour cream + cucumber (salted or fresh) + squeezed garlic + dill

Separate a bowl of onions. It's good if there is a red onion, but in the absence of it, the usual one will go. A couple of heads will cut into rings, sprinkle with lemon juice and lightly sprinkle (as if salt) with sugar, shake with handles and let it stand for 20 minutes, soak.

Salad: Line a large dish with torn leaves of crispy Iceberg lettuce. Arrange bell pepper rings and tomato slices on top. Sprinkle the dressing on top.
Dressing: In a separate jar with a lid so that you can shake: olive oil 5-6 tablespoons, 1 tsp of Dijon (sweet) mustard, juice of half a lemon, 1/4 tsp of honey, 3-4 tablespoons of soy sauce. Close the jar and shake it well to mix everything.

advice is very necessary. how can you save radishes or tasty preparations that someone makes. help out, the radish was born wonderfully juicy, beautiful, all so even, for the first time the fleas with the wireworm did not touch and the rooks did not bite. usually we got 1 out of 10, otherwise it will start to outgrow.

rooks did not encroach

A killer you can .. Are they carrying radishes?

[Oktyabrinka]

Oktyabrinka, Tatyana, I put it in bags and store it in the refrigerator for up to a month.

Are they carrying radishes?

Galina, they only peck in this way, as well as all the beets (red, fodder, sugar), carrots, berries, fruits and whatever they want. chickens are being stolen.we have some wrong birds

, they only peck like that

Well, you must ..

[Scarecrow]

Scarecrow, Nata, Thank you so much! I'll make potatoes!
and for the future, a simple pea? in the sense not in pods?

Girls, good day. Need your help . Today a branch on an apple tree has broken off, the apples are not ripe (green and sour). Throw away a lot of them, what can you cook from them? Jam and compotes disappear immediately.

[Silyavka]

Silyavka, Elena, I would try this recipe.

Apple cheese (ang-kay)

But ask the author if it works out what she thinks

[Silyavka]

Silyavka, Elena, here it is

Unripe apples are good (Irsha)

the apples are not ripe (green and sour).

If you have a juicer, unripe apples make excellent juice. Straight thick and stringy with pectin. Only sugar still has to be added.

[SvetaI]

juicer

SvetaI, Svetlana, no juicer, only juicer.

Girls, how do you think the marshmallow will turn out?

Straight thick and gooey from pectin

I also thought that there is a huge amount of pectin.

Also, I think, maybe some kind of marshmallow will be good Or plastic marmalade

[Svetlenki]

Svetlenki, Sveta, about the marshmallow, and I thought, only the sugar must be greatly increased. I really never did it.

[Scarecrow]

Scarecrow, Nata, Thank you so much! I'll make potatoes!
and for the future, a simple pea? in the sense not in pods?

Not, ordinary, peas, which are fresh frozen in the markets for sale.

[Crown]

Crown, Galina, I boil it right on the cob, and then freeze it on the cob.

I spend most of the red currants on compotes - either mono (the most delicious) or as an acid additive to fresh irga

I don't put a lot of berries in a jar = 500 ml of all berries in a 3 liter jar + half a glass of sugar, because I often close at least 5 jars (sometimes 20-25 jars per evening), I put the berries in jars + sugar, shake them up, so that the juice stands out and pour boiling water, I roll it up under a fur coat until morning

Irisha, I dug up your message. Tell me, do you immediately pour half a liter of washed currants into a sterilized jar, add half a glass of sugar there and pour unsweetened boiling water? So? Do you sterilize the lids? In addition, you can not sterilize the jar with berries / sugar / boiling water? And where is the compote - in the cellar or at home?

Girls, help me out, 10 kg of red currants fell on me, but I don't harvest anything from the twists, I'm inexperienced in this matter. Can I still adapt this currant for?

I buy 3 kg for freezing. Mine, lay out on a towel, then fill in small packages at a time to cook on compote. I cook compote cr. currant, gooseberry. We love that.
I make compote like this - I sterilize the jars, put the washed berries and fill them with sweet water. Sometimes I do 2 times, as taught.
Pour the berries in the jar with water (stand for 20 minutes), then drain the water, put the sugar in the boil and pour the berry. I roll it up and under a warm blanket until it cools down. (the compote turns out to be very beautiful and rich)
This is what I do. Who can be different.
Here are 2 more recipes.

Spicy red currant and orange jelly (Crochet)

Jam "Ruby pears" (pear-currant) (pushanya)

[Anatolyevna]

Anatolyevna, Tonya, I saw the recipes, but all with additional delights, but I want the most elementary, simple. Well as before

Pour the berries in the jar with water (stand for 20 minutes), then drain the water, put the sugar in the boil and pour the berry

Is this where you first pour boiling water over the berries? Yesterday my neighbor also advised me to fill it twice, but I thought it was too much fuss. I think maybe there is some less confusing way?
If you immediately pour sweet boiling water and roll it up - will it stand?

Made such a jam

Jam plum chocolate (Crochet)

At first I thought of delights, I did not regret it. I liked it very much.
So watch for yourself.
I'd freeze a berry for jam. Time will appear, cook.

[Chardonnay]

10 kg of red currant fell on me

Chardonnay, Rita, there is also a cool thing - red currant jelly. From that life as before
If there is a schenker juicer or a meat grinder attachment, it is generally done elementary, if not, the most laborious thing is to squeeze the juice. I used to break berries with a blender and squeeze through a nylon stocking.
Add sugar to the juice (1 kg of juice - 1 kg of sugar), bring to a boil, remove the foam and cook for 40 minutes. The juice thickens and jelly turns out when it cools. It all depends on the variety of currants - it happens that it does not gel, but in any case it will turn out delicious.
Now we no longer make jams with that much sugar. You can put less and cook less, but then you need to pour it into sterile jars and roll up. If you definitely need a jelly-like consistency, you will have to add pectin or something else, but here I am not an advisor, I never did that, I also like liquid