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Food thread

HBS Guy

Head Honcho
Staff member
Yeah, can’t wait to start! Cider and perry, preserved peaches, cherry jam, raspberry jam, apple butter made with a range of apples—keep records, try to see which works best. Pressure canning of vege harvests. Winter crops grown between the apple & pear trees: potatoes, broadbeans, peas. onions etc—keep working the soil, turn it into good soil. Apple butter cyser with my own apple juice and apple butter, awesome on a cold winmdy winter evening, mulled.

Share some with neighbors, donate some to the Vinnies op shop.
 

pinkeye

Wonder woman
why? just put it on a floating slab ... if the ground moves, the slab moves with it

otherwise have a metal stand made for it that just sits on the floor, afterall, you won't need a big oven

.. sorta like this



I've even seen similar stands on wheels
Houses are built on floating slabs in QLD..

We usually get more rain than SA.
My house has massive foundations.. concrete deep into the earth.. more below than above..


but it still is a normal concrete slab poured on top of the form work.. with the trenches, the steel reinforced AND a RAT WALL. Apparently they are not part of the building code anymore.
 

HBS Guy

Head Honcho
Staff member
It is my “soil” or 1200mm of clay on decomposed basalt that is the problem, but small slabs likely OK. House will sit on stumps that sit on the bedrock 1200mm below the surface. Be nice to have the stumps 1200mm above the surface, store jars preserves, bottles/kegs/demijohns booze there, quiet, dark, constant temperature.
 

HBS Guy

Head Honcho
Staff member
Marino Food shop at the Central Market sells that dry bread! Buy 2-3 bags of it, transport/keep in a lidded plastic bucket.
 

HBS Guy

Head Honcho
Staff member
About to transfer the marmalade I made into jars! It will set fine—did the saucer test, lovely wrinkles! There is a nice skin forming on the marmalade since I stopped the boil.

As well, tomorrow I will make gingerbread using the marmalade I made yesterday which is quite dark (long boiling plus I used some very dark sugar. Four 150ml jars—can open them in Tassie, use one up in 2-3 days so if camping (doubt it but who knows with this bloody virus?) the marmalade won’t have time to go off!
 

HBS Guy

Head Honcho
Staff member
Fuck! During the rapid boil stage—at least one jars worth boiled over. Spent 15 minutes cleaning the stovetop.

Drat! I decided no more preserving and took my 17L ss pan to Tassie and stored it in the shed. With this bloody virus—can’t find a replacement so the truly excellent preserving pan I have does duty as a waterbath instead and a rather smaller pan is my preserving pan. Think I will have to rethink this.
 

HBS Guy

Head Honcho
Staff member
I do everything in my preserving pan now. Put the preserving rack on the bottom, stuff it full of jars, fill to cover the jars, bring to a boil, boil 5 minutes, turn heat off, leave for 10 minutes. Fish out the jars, empty out the near-boiling water, fish out a lid, cover the jar. When all done, empty the pan, removing the preserving rack first, wash, juice the oranges + 1 big lemon. I slice the peels in half, cutting off the bit where the orange hung from the tree, thinly slice the peel. The tissue removed from the peels + tissue and pips from the juicer are bound into muslin and boiled with the juice + peels for 90 minutes or so, the muslin bag removed, sugar added and it is all hard boiled 15 minutes until set point is reached.

Made two batches, both look good, marmalade nicely set.
 

HBS Guy

Head Honcho
Staff member
Two good batches marmalade—gave a jar to the lady from RDNS who supervises Mum’s shower 3x a week. Told me it was lovely so that is nice.

Juiced a heap of blood oranges. After breakfast (cooked breakfast—dry roasted tomatoes, pancetta–wrapped asparagus (new season!) mushrooms stuffed with their chopped up stems and parsley, smoked salmon, poached duck eggs, bread and capers—will make blood orange marmalade with bit vanilla, cinnamon and ginger.
 

MilesAway

Bongalong
Looking for a fave chicken curry.

I have chicken :roll and onon, ginger, chilies, garlic, curry leaves, a lime, kaffir lime leaves, lemon grass growing by the back veranda and all the usual spices: star anise, cardamom, nutmeg, mace bark, cinnamon stick, turmeric, fenugreek yadda yadda.
Jebus, I would remember such a meal for a year!
 

HBS Guy

Head Honcho
Staff member
Well, productive couple of hours!

Got the roasted chicken bones from fridge, covered then with water brought to a simmer, a “mere shimmer” that will turn into a bone broth over about 7 hours.

Got one big bunch of rhubarb, stewed that, filled into hot clean jars, waterbath for another 10 minutes. Lovely in summer with yoghurt Got 4 x 250ml jars out of it. Juiced my last two blood oranges, was most of the liquid added. Waste not want not.
 
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