Text 35530, 69 rader
Skriven 2010-03-06 23:21:18 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: SOUP'S ON!  00306
=========================
->  -> yoghurt, "Sharma's Kitchen" from NSW, which has less sugar than the
->  -> Farmers' Union yogurt (spelling difference noted) which I had been
->  -> using.  Only 3.2%.  Nothing but milk and culture.  It is very good.
->  -> 
->  RH> Sounds like something I could go for too.  
-> 
-> It comes in a strong, one litre container, with a rigid, clip-on lid
-> and a carrying handle.  Perfect for carrying stuff to or from feasts.
->  
Looks like I'm keeping my eyes peeled for a middle-eastern grocery.  

->  -> eaten those currants, which are too small to pick off the bunch
->  -> individually.  Much easier to put a section of a bunch in your mouth
->  -> and chomp and suck.
-> 
->  RH> That's what's normally available here and sold as currants. 
They're
->  RH> really just bitty raisins rather than a proper currant.  The juice,
-> 
-> When I was growing up, that was the only form of currant that I knew,
-> either in rock buns, or eaten fresh from the vines.

I think they call them champagne grapes here, although they've nothing to
do with the making of champers.  
 
->  RH> when you can find it, really is made of currants.
-> 
-> I see, "Black Currant" juice, and "Ribena" sold in s/markets.  I
-> wonder if they are the same, or similar.  My dictionary gives, "a
-> small, seedless raisin from the Mediterranean region" as first
-> definition, and "the berry of several species of hardy shrubs, used
-> for jellies and jams."

Ribena can be found here too, with some digging.  It's made from a proper
currant (blackcurrant / cassis) rather than the grapes.
  
->  -> Here it is about the same price.
-> 
->  RH> It's a rare product here.  All stores carry a little, but Americans
->  RH> don't use it for much.
-> 
-> It is a good substitute for fresh milk when that is unavailable, or
-> you run out far from a refrigerated source of supply.  It is much
-> easier to use than mixing canned or powdered with water, just to have
-> milk for tea or coffee.

It would be, but my part of the USA is heavily populated and has a large
supply of fresh milk.  It's far harder to get the shelf-stable variety than
it is to get the fresh milk.  (and I don't put milk in my coffee, and most
definitely not in tea unless it's bubble tea.)
  
->  RH> It works well in quiche and other recipes, but not for drinking
-> 
-> Quite likely.  Something I haven't done.
-> 
Real men not only don't eat quiche, they don't bake it either?  Old recipes
call for cream, but the evaporated milk works just as well or better.

->  RH> Almond milk on the other hand just might do very nicely in coffee. 
->  RH> I'm not as certain about tea.
-> 
-> Almond milk sounds interesting.  Do you make it yourself, or buy it?

Generally buy it; unroasted almonds are hard to find and extremely
expensive when you do.  It's sold in the same liter containers as soy milk
or shelf-stable milk.  
 
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)