blueshoes: saints pfft, carn the bombers (are we at the bottom of the ladder again? i haven't checked) lol
Oct 4, 2020 17:50:06 GMT 10
blueshoes: Has anyone done a serious look at hydro lately? i'm trying to figure out if pumped hydro between water tanks is feasible at a household scale in theory
Oct 4, 2020 17:50:36 GMT 10
SA Hunter: DD - Aussie Rules - St Kilda - first finals appearance in 10 yrs.
Oct 4, 2020 20:24:48 GMT 10
SA Hunter: Panthers are Rugby League - also in the finals.
Oct 4, 2020 20:25:05 GMT 10
SA Hunter: And, hi all - wet all day - 35mm so far.
Oct 4, 2020 20:25:22 GMT 10
SA Hunter: Ended up with 40mm last day or so - now time to plant summer veggies.
Oct 5, 2020 20:41:28 GMT 10
SA Hunter: Another 20mm rain today - and still raining.
Oct 7, 2020 17:09:11 GMT 10
pugs: Pissing down here too in the blue dandenongs , water tanks all overflowing 👍👍👍
Oct 7, 2020 20:01:56 GMT 10
SA Hunter: Up to 36mm since 9am - radar looking clear now - warm days ahead they say.
Oct 7, 2020 22:20:38 GMT 10
SA Hunter: Away for 4-5 days - stay safe & prep well.
Oct 7, 2020 22:20:56 GMT 10
SA Hunter: Hi all - back after 6 days away - bone tired. 28c today - time to rotate food stocks.
Oct 14, 2020 9:08:55 GMT 10
pugs: Lucky you SA Hunter , did you bag any game at all ??
Oct 14, 2020 17:45:51 GMT 10
SA Hunter: No, unfortunately it was with work, but.............. I now have access to a 4,500+ sq. km piece of land out west of SA. So not a wasted trip.
Oct 14, 2020 18:08:52 GMT 10
pugs: Sounds like a nice piece of realestate to get onto , well done
Oct 14, 2020 19:37:05 GMT 10
SA Hunter: Camel steaks on the menu - yummo!
Oct 14, 2020 20:23:16 GMT 10
GaRP: G'day SA. Doing OK? wish I had only 10% of your land....
Oct 18, 2020 16:01:50 GMT 10
SA Hunter: G'day GaRP.
Oct 18, 2020 18:36:49 GMT 10
dirtdiva: Welcome GaRP and good to see you
Oct 21, 2020 0:48:02 GMT 10
Garp: Hi y'all, Hello dd,just snooping around to see whazzup....getting ready for an early winter. 34° yesterday. Getting the chicken coop ready for a half a dozen chicks and gonna turn the back of the land into a garden for next year. Hope you are all fine. GP
Oct 21, 2020 19:10:16 GMT 10
SA Hunter: Garp, you in Hungary I believe?
Oct 21, 2020 20:07:29 GMT 10
Cheese is something we can do without in my household, so I don’t stockpile it apart from the cheap little bags of powdered Parmesan. But when everyone was home all the time, it did serve as a nice comfort food. I found that a few companies who normally sell to restaurants opened to the public so I was able to buy 2kg bags of grated mozzarella, grated tasty and block tasty, as well as large bags of grated (not powdered) Parmesan and large blocks of butter. I divided grated cheeses into smaller bags, vacuum sealed them and froze them. The blocks were just cut, vacuum sealed and refrigerated. It worked very well and more cheese was eaten than usual!
I know most people here love meat and dairy, but you may want to consider alternatives for cheese in case of long term supply issues, as the ingredients are much easier to store than milk unless you have a cow or goats. I haven’t found store bought non-dairy cheeses that are worth the money. They’re usually fairly tasteless.
Homemade substitutes can be nice but the thing to remember is that they are to use instead of cheese but they won’t be exactly like cheese - still nice. It’s a bit like drinking a cereal beverage instead of coffee - it tastes nothing like coffee but it doesn’t mean it’s no good - we have coffee, hot chocolate, teas and cereal beverage (like dandelion tea) (don’t lose the point of that analogy just because you don’t like dandelion tea!) - it’s a different drink and I’m not going to pretend it’s coffee!
For a cheese to use like haloumi, I make something that uses cashews, salt, tapioca flour, agar agar and water. It’s softer than haloumi and I make it less salty but it tastes good. It also works well in making cheesey bread scrolls and you can put it on pizza like people put broken up bits of fresh mozzarella. I just made focaccia using this cheese, garlic and pesto as a filling and it was really good.
For a cheesey sauce like you might use on lasagne or macaroni or cauliflower, I make a normal white sauce (using whatever type of milk) and blend in a large dollop of light coloured miso.
For a sprinkle on top of pasta, give walnuts, a little salt and some nutritional yeast a quick blend. For a lasagne topping if you don’t have (or can’t have) cheese, use this mix but add extra walnuts or breadcrumbs.
There are lots of other substitutes. These are just to get you started thinking about them and maybe trying a few. All of the ingredients store a lot longer than dairy and are easier to get than powdered cheese.
I’m happy to post recipes but I expect very few here are likely to be interested, so ask if you are. There are lots of recipes online but I’ve tried quite a lot of terrible ones (especially for cheese sauces that people say are the best but I end up throwing away).
Keep in mind - this is a lot softer than halloumi and I make it less salty. It does not taste the same as halloumi. It can just be used in the same way - sliced and fried - which tastes really good. It can also be sliced and put on pizza (not to cover it - just in blobs) or put in bread scrolls (add lots of garlic and spinach), etc.
1 cup raw cashews, soaked overnight (I put them in the fridge) 1 cup water 3.5 tablespoons tapioca flour 3 tablespoons olive oil or a plainer one 1.25 teaspoons pink salt 1.25 tablespoons agar agar powder
Drain and rinse the cashews. Put everything into a good blender. Blend until smooth. Poor into a saucepan and heat, stirring, until it thickens. At first it will look all lumpy, but keep heating and stirring and the whole thing will come together in a smooth ball. Continue to cook and stir for about 2 min longer. Put into a container (like a small rectangle glass dish with a lid) and leave about 8 hours before using. Cook with about 2 days or use within 3 days. This doesn’t keep for long, but it’s quick to make!
To use: Slice and fry until golden Or slice and add to pizza or whatever else
*Loaf cheesey bread - make normal wholemeal dough (could use white), roll out into a rectangle the width of your bread pan. Spread with garlic (eg crushed from a jar, or chop lots). Slice the cheese as thinly as possible and lay slices over the dough. Add a layer of baby spinach leaves. Roll the dough up like a Swiss roll and put into the bread tin. Rise and bake as usual. Eat fresh or Slice and freeze the leftover so you can toast it as needed. Don’t keep out of the fridge overnight.
*if you have a non-stick saucepan, use that for the cooking. It is fine in a normal stainless steel one but you may have to soak the pan later.