h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

I've become an expert at one-pot cooking since I no longer live somewhere with a dishwasher

I'll admit I can be pretty bad when it comes to dirtying up the dishes (but I have a dishwasher ). But since I sprung for the pressure cooker, the rice cooker, and the Le Creuset pans, clean-up has gotten much easier.

Unless I bake- then all bets are off, every bowl and spoon in the house gets used twice, and I get flour all the way out to the living room.

Unless I bake- then all bets are off, every bowl and spoon in the house gets used twice, and I get flour all the way out to the living room. (PC)

Like this?

http://www.nga.gov/feature/pollock/process1.shtm

you see? I was right you are an


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Last night I was preparing a soup with only vegetables. My sister-in-law, the nurse, has told me to have it every morning(sieved in a cup) to help clean my liver from the amount of antibiotics I´m having.
I put everything I found.
And I thought of you: what could PC add to live it? I put curry, oil and dried vegetables salt. It´s not too bad the cauldron.
Any idea?
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the bagettes
I prepare this to add it to soups and stew of legumes:
make an omelette with bread thinly cut, parsley and garlic. Cut it in dices and put them a few minutes before retiring the soup from heat.

You should also eat live yoghurt after antibiotics, Mar.

Thanks Ed,
you mean those with bacteriae?

I have a stomach protector and yeast of beer, it regenerates the flora, it´s said.

Yes, exactly - yoghurt has the same effect.

My mother used to prepare yogurt at home whe there was a lot the milk, that is, when the goats gave birth.
He put a big bottle wrapped in wool inside the wardrobe to help fermentation.

I didn´t use to have much milk,nor now either, my stomach can´t stand it. But yogurt is ok. I think I´ll buy some organic one.

Have you ever made it at home?

Nah - it's simpler to buy it from the supermarket. And about as cheap.

Is it a common foodstuff in Spain? Typically, UKanian supermarkets have a whole yoghurt aisle - though not necessarily completely filled with *good* yoghurts.

Yes, very common.Just the same, every supermarket has an aisle for it.

I buy them for my daughter. I used to have them regularly, but the older I grow the less I like milk products.
well, there´s an exception:
cheese

I´m thinking now of kéfir. Have you ever tried it?

I buy the stuff by the bucketfull instead of plain yoghurt - I have a Turkish supermarket about 25 m away from my front door

I used to make yoghurt, can't remember exactly how to do it now but it was easy and tasted sweeter when fresh than the stuff you buy in shops

They've started selling kefir in the Polish sectionn of my local Tescos. I don't usually shop there...but as it happens, I have to go there today.

Lovely stuff, kefir. Also...buttermilk, smetana...

smetana?¡¿
you see, another exotism in PC culinary threads!

You and PC should elaborate the Handy Guide on Exotic Culinary Food, for us

Culinary food? delete culinary

There's also lots of Scandiwegian sour milk products that (I believe) they pour on their breakfast berries...but they don't sell them here.

And I wish there were more shops selling cartons of Ayran. That would be just the thing for the Spanish climate, too.

(Turkish salty yoghurt drink. Very refreshing. Widely sold in Germany)

Our grocery store has an entire wall of yogurts, with kefir and skyr, etc, galore. Since I'm no longer consuming dairy, I stick to the soy versions if and when I have a hankering for a yogurt, which isn't too often. Though I do use it as an egg replacer in certain baked goods.

For livening up a veggie soup I usually just toss in a sprig of fresh rosemary and a little thyme, with or without a couple of bay (laurel) leaves. A pinch of marjoram (dried) is nice, too, especially with mushrooms. Curry powder- yum! I like that idea.

I suppose if I were ever put on antibiotics again (I haven't taken any since I had pneumonia in 1998) I'd have to have something yeasty to bring back some digestive bacteria. I don't think the nutritional yeast I use would do that- would brewer's yeast?

I lived with a Lebanesse family in London. I learnt to dress salads with greek yogurt. It has lemon juice, salt and olive oil.
Delicious with cucumbers.

I also prepared for the children, that bread called pita here, very thin, like a sheet. I put ham, yogurt and black olives. That´s was the afternoon meal in that house.

I like pita with hummus, especially edamame hummus.

Our favorite veggie restaurant does a vegan version of gyros, which is normally thinly sliced beef/lamb with onion, tomato and tzatziki sauce. This veggie-friendly version is made with seitan and vegan yogurt sauce, and it's to die for.

There are two Lebanese restaurants within reasonable proximity to our home- in the same neighborhood as the Scandinavian shops and deli- and we're in their delivery area. And now I know what K and I are having for dinner tonight (we always order in on Friday nights). They do a bell pepper stuffed with spinach and mushrooms, with couscous and tomato sauce, grilled sliced potato, felafel and hummus. With or without grilled eggplant cutlet.

I buy the yeast in a chemist. It is sold as a nutritional complement.

A doctor recommended me to choose for a REAL one, because there are many substitutes.

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I have always rosemary and thyme, but I used them mainly for scalibada and sauces and when I have a cold, to inhale.