caveman
Member
- Location
- East Sussex.
Typical brunch. Fried in lard.
I would even fry the beans, if I thought I could get away with it.
Lard will be making a comeback
- Thread starter oldoaktree
- Start date
Typical brunch. Fried in lard.
I would even fry the beans, if I thought I could get away with it.
caveman
Member
- Location
- East Sussex.
Had the same in my fingers, cut out marg and veg oil use butter and ev olive oil....no painful joints now.
borderterribles
Member
- Location
- South Shropshire
I was wondering that too?
borderterribles
Member
- Location
- South Shropshire
Where , Oh where did it all go wrong?Same with mine. If a 4th wave nose-ringed blue-haired radical feminist comes across a copy it'll give them a heart attack
View attachment 1027308View attachment 1027309
Ramrod
Member
- Location
- Skendleby Psalter, Lincolnshire
By the look of your purple, zipped up belly, you don't really need it.
caveman
Member
- Location
- East Sussex.
The Cavewoman took that pic. She loves that I cook for her. I'll show her your response.By the look of your purple, zipped up belly, you don't really need it.
Bogweevil
Member
BEECH-MAST OIL, is expressed from the mast, after it has been shelled and pounded. It is used in many parts of France and Silesia instead of butter; according to some accounts, it is little inferior to oil of olives. After the oily part has been extracted, the remainder of the mast, when dried, is said to be sweeter and more palatable than before, and may be easily converted into flour, of a similar taste and colour to that of wheat.
In order to obtain pure oil, the following circumstances must be attended to: 1. The fruit must be carefully selected, and all musty, rotten, or tainted nuts, particularly, those of the former year, should be rejected.
2. The shell of the nut should be taken off, which is necessary not only for increasing the quantity, but also for improving the quality of the oil, because the husk communicates a particular flavour.
3. The film which surrounds the kernel, should then be removed, an operation which is essential to the perfection of the oil and the flour; for the film, though small in quantity, has an astringent disagreeable taste, which is plainly perceptible in both the oil and the flour, where its removal has been neglected. It may be separated by putting the kernels into hot water, as is practised in blanching almonds.
4. After the nuts are gathered, they should be preserved for two or three months in a dry place, so thinly spread out as not to allow them to heat, and often turned, to keep them sweet; then bruised like apples in a cyder mill. In this state, the mass should be put into bags of strong thin canvas, and pressed cold. The oil must be extracted by three degrees of pressure: the first moderate, which gives the purest and finest oil; the second harder, which yields it of an inferior quality; and the third as forcibly as the materials will bear, from which an oil of an indifferent quality is obtained. After each separate pressure, the bag should be turned, and the mast, after being well shaken, may be preserved for use.
It has been asserted, that the mast, though three times pressed, is more nutritive than in its natural state. It may, therefore, not only be given as a wholesome food to poultry, swine, and oxen, but also be manufactured into hair-powder
In order to obtain pure oil, the following circumstances must be attended to: 1. The fruit must be carefully selected, and all musty, rotten, or tainted nuts, particularly, those of the former year, should be rejected.
2. The shell of the nut should be taken off, which is necessary not only for increasing the quantity, but also for improving the quality of the oil, because the husk communicates a particular flavour.
3. The film which surrounds the kernel, should then be removed, an operation which is essential to the perfection of the oil and the flour; for the film, though small in quantity, has an astringent disagreeable taste, which is plainly perceptible in both the oil and the flour, where its removal has been neglected. It may be separated by putting the kernels into hot water, as is practised in blanching almonds.
4. After the nuts are gathered, they should be preserved for two or three months in a dry place, so thinly spread out as not to allow them to heat, and often turned, to keep them sweet; then bruised like apples in a cyder mill. In this state, the mass should be put into bags of strong thin canvas, and pressed cold. The oil must be extracted by three degrees of pressure: the first moderate, which gives the purest and finest oil; the second harder, which yields it of an inferior quality; and the third as forcibly as the materials will bear, from which an oil of an indifferent quality is obtained. After each separate pressure, the bag should be turned, and the mast, after being well shaken, may be preserved for use.
It has been asserted, that the mast, though three times pressed, is more nutritive than in its natural state. It may, therefore, not only be given as a wholesome food to poultry, swine, and oxen, but also be manufactured into hair-powder
Hi I have painful arthritis in my fingers and just have butter and olive oil now but I also like biscuits and they are full of oils, does anyone know any that are free of palm oil and veg oil ?
- Location
- Carmarthenshire, West Wales
let us know how you get on, I am getting some in my fingers.
Homemade ones!
davidroberts30
Member
- Location
- pembrokeshire
No problem to me . In between doing the cows , holiday cottages and caravan site. Think I’ll make ginger snaps .
- Location
- Limousin, France
My Mrs and daughters bake biscuits
with butter or / and ev olive oil.You know what's in it if you make it.
I think you’ll find just about everything that comes in a packet or a box has a fair % of industrial veg oil in it. It’s everywhere. In the US over a third of all calories consumed come from linoleic acid, the main component of these industrial veg oils. Humans should be eating well under 5% at the most.
Bake your own biscuits.
- Location
- Carmarthenshire, West Wales
I plan to, when lambing is over, just ordered this
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I better order myself a pini too!
choochter
Member
- Location
- aberdeenshire
