Cheese on toast
Archived72 replies · 1,599 views
slightly (and i mean slightly) (in fact very thinly and carefully) butter one side and toast it for 23-28 seconds before puttin on the cheese
lurrrvly:D
what then?Originally posted by Major Tarantino real tomato slices
Is the cheese toasted, or just sliced and added to the toast? 
What kind of cheese? Are the tomatoes toasted, or fresh?
sourdough bread, asiago cheese, with red and yellow cherry tomatoes and coriander seeds on a bed of roast lamb.
what type of bread?
Sourdough French Country/wheat Baguette Breads with herbs and vegetables Breads with fruits and nuts Olive breads Sweet breads????
there are so many types of bread....
you answered my type of bread question before i had replied! that is very good you must be a musketeer in the world of tomato fields.
I take it you are an expert in the tomato field and you can describe many varieties..?
indeed, for example...
Beefsteaks
Beefsteaks aren't necessarily the most beautiful tomatoes you'll ever see. In pursuit of a fruit that weighs anywhere from 1 to 4 pounds, hybridizers largely gave up on the smooth, unblemished, perfectly round tomato that supermarkets stock. They take a long time to grow -- 80 days or so for the first harvest. If you're not in an area with warm summer days and nights, forget about it.
And even in areas where beefsteaks grow well, the outcome can be iffy, says Woodworth. "If your conditions are just right, warm days and nights with just the right amount of rain, they'll have a great flavor, but I think when they get too big they are less tasty," she says.
But proponents say that in the right conditions, the flavor tradeoff is worth every cat-faced wart on a beefsteak. For a tomato sandwich, one vegetable yields enough slices to truly cover four slices of bread. They're so tasty, they don't even need salt to be at their best. And if you have more than you can eat fresh, chop up the extras and make them into a quick-cook pasta sauce with garlic and a little garden-grown basil.
Popular beefsteak-type heirlooms include 'Mortgage Lifter.' Among hybrids, 'Beefmaster Hybrid' is widely grown. This 1-pounder is resistant to common tomato diseases verticillium wilt, fusarium wilt, and root knot nematodes. And for your entry to the county fair, try 'Delicious,' which has been known to produce 7-pound, 12-ounce fruits.
Well the tomato is indeed a fascinating vegetable... Originally cultivated by the Aztecs and Incas as early as 700 A.D., the tomato is native to the Americas. Europeans were first made aware of the tomato when explorers brought back seed from Mexico and Central America in the 16th century. Tomatoes quickly became popular in the Mediterranean countries but received resistance as they spread north. The British in particular considered the fruit to be beautiful but poisonous. This fear was shared in the American colonies and it was years before the tomato gained wide spread acceptance. By the middle of the 19th century, tomatoes were in use across America; and today the tomato is generally considered to be the favorite vegetable of the World public
personally.. i like Paste Tomatoes. This cooking classic is typically a longer, blockier tomato than its relatively round kin. It's also less juicy, which can be a disadvantage for eating fresh. But that drier flesh makes it ideal for cooking down into sauce, since there's less liquid to cook away.
Many, though not all, paste tomatoes are determinate types. You may want to consider staggering your paste-tomato plantings, so you can more easily harvest them all summer long. Interested in trying this type? Check out 'Roma,' a disease-resistant, open-pollinated tomato that's considered one of the classic paste varieties.
try this:
Sardines With Cheese On Toast Recipe
4 slices of bread, toasted
1 cup Swiss cheese, grated
12 sardines (canned)
Toast the bread. Place 3 sardines on each piece of toast. Cover with grated cheese. Put in hot oven for about 3 minutes. Then serve.
nicer than it sounds
I still think the tomato has not yet been fully discussed to its conclusion. Now it may be a rather obscure sounding variety but honestly this tomato is a real beauty!! :D The "Costoluto Genovese Staking variety" is Ridged, fluted, and lobed, these uneven medium sized tomatoes are vigorous, bear well, but because of their shape are difficult to can/preserve. Like most plum tomatoes, they are otherwise suitable for sauce or fresh eating, however they are too small and uneven to be properly considered a slicer.
on the subject of cheese...
It's hard to imagine a time and place when Cheddar wouldn't be welcome. It's flavors range from mild -- nutty, and creamy - to extra sharp - rich and robust. If you want a little tang, try a white Cheddar. If you're looking for something smoother, smoked Cheddars will deliver.
I believe that cheese is something that should indeed be dwelled on somewhat more. Of all the cheese i feel there is only one which can be given the coveted title of KING CHEESE. This cheese is the one which shall go into some detail on. Cheddar is one of the most popular and widely copied cheeses in the world. Cheeses that are 'cheddared' undergo a step in the making process which involves them being cut into pieces and stacked and turned at the bottom of the cheese vat for a period. The archetypal Cheddar cheese is firmtextured, yellow in colour with a clean, mellow taste which develops a sharp and tangy bite the further it matures. English cheeses such as Gloucester, Cheshire, Leicester, Lancashire, Derby, Wensleydale and Caerphilly all belong to the Cheddar family. Even Stilton, a blue vein, is Cheddar based. America, Australia, Canada and New Zealand all make varieties of Cheddar in varying degrees of strength. Vermont is one of the best-known American types and the Canadian Cheddars, made from unpasteurised milk, are highly rated. Cantal is a French Cheddar-style cheese and Kashkaval is a distant Greek relative made from sheep's milk. Something that is really quite unusual in the cheese world.
Did you know, no matter how far archaeological finds go, there is evidence that cheese came into being in prehistoric times. Cheese can not really be said to have been "invented". This delicious food must have resulted from the simple observation that milk left in a container ends up by coagulating, even more if it is hot. People living in areas where the climate changed seasonally would also have noticed the effect of temperature on this process: in warmer weather the milk would curdle faster than in the cold. This might be considered the first technological cheesemaking discovery.
There are hundreds of different types of cheese that can be differentiated both by the type of milk - raw, skimmed or pasteurised, and by the animal - cow, goat, sheep, buffalo, horse or camel.
Oh my.. all this talk of cheese can make you feel sad.. sad for one simple reason. That reason is processed cheese, now processed cheese is a threat and a danger to the real cheeses that give the cheese the credit it rightly deserves. It is however a very well created cheesee, in fact all processed cheese has its ripening process arrested at a given point by heat treatment. It is usually made from one or two cheese types blended together and can never develop the individuality of flavour of natural cheese because the micro-organisms that create such things are effectively killed off. For many people processed cheeses taste 'plastic' and innocuous but nevertheless they are enormously popularQpartly because of their keeping properties, their economy and their blandness. Today there is an enormous range of processed cheese on the market, flavoured by a staggering variety of ingredients which range from salmon to pineapple.
forget processed! Make your own! As you all know cheesemaking capitalises on the curdling of milk. First, the milk is carefully selected to make sure there are no antibiotics or harmful agents that could affect the process. The milk is then heated and held at a given temperature for a short period to destroy any harmful bacteria (i.e. pasteurisation). Special starter cultures are then added to the warm milk and change a very small amount of the milk sugar into lactic acid. This acidifies the milk at a much faster rate and prepares it for the next stage. Rennet (mainly chymosin) is then added to the milk and within a short time a curd is produced. Pepsin is not normally used in Britain except for certain specialised cheeses. The resultant curd is then cut into small cubes, and heat is applied to start a shrinking process which, with the steady production of lactic acid from the starter cultures, will change it into small rice-sized grains. At a carefully chosen point the curd grains are allowed to fall to the bottom of the cheese vat, the left-over liquid, which consists of water, milk sugar and albumen (now called whey) is drained off and the curd grains allowed to mat together to form large slabs of curd. The slabs are then milled, and salt is added to provide flavour and help preserve the cheese. Later, it is pressed, and subsequently packed in various sized containers for maturing.
That is the basic method for making what is known as a hard-pressed cheese.
Fair dues, i can see that the inception of cheese into this coversation has been beneficial and somewhat intriguing, however the advent of the "chilled" snack or "dessert" as it is often known cannot be ignored. I mean of course the yogurt. The Yogurt is not just a delicious snack with fruits on the bottom, it has great health benefits. It is an excellent source of protein, calcium, riboflavin and vitamin B 12. When yogurt is compared to milk, yogurt contains more calcium and protein because of the added cultures in the yogurt.
Yogurt must contain active and living cultures to be yogurt. Cultures are composed of unique living microorganisms which are responsible for many of the health and nutritional benefits of yogurt.
Aaah, yoghurt. A fave subject of mine.
It is thought that yogurt was first found as early as 2000 BC in Mid Eastern civilizations as a way to preserve milk. Fermented and cultured milks may actually predate recorded history however. A type of yogurt is thought to have originated by nomadic tribes of Eastern Europe and western Asia. The word yogurt is Turkish in origin. The ancient Assyrian word for yogurt, "lebeny" meant life. It's interesting to note that the modern word 'probiotic' can literally be translated to "For Life". There has been a longstanding belief that eating yogurt or the consumption of some type of cultured milk product is associated with longevity due to the friendly bacteria's ability to fight disease.
Historically, foods have been fermented and cultured to preserve them. As many forms of milk have been consumed since the dawn of time, Milk is thought to be the first cultured food. Cows were first domesticated in 9000 BC in Libya. There's no written evidence that yogurt was consumed but it's highly probable there was some form of cultured milk product. India's Ayurvedic history dates to 6000 BC, expounding the virtues of regular dairy product consumption and its contribution to a long, healthy life. Eastern Indians regularly consume milk from camels to yaks, making that milk into yogurt and cheese. 2500 years ago, Indian yogis proclaimed yogurt to be the "food of the Gods".
Oh Christ! Would you just make me a fucking sandwich already? Oh, and I'll wash it down with some of that delicious yogurt that they DRINK in Serbia.
I am so pleased to learn you are a fan of the often underlooked and undervalued yogurt. The yogurt is not only tasty but also nutritional. To add more yogurt to everyday diet, here are some healthier alternatives and tips:
Replace mayonnaise and salad dressings with yogurt
Replace ice cream and milkshake with frozen yogurt and mixed fruit yogurt smoothie
Make dips with yogurt instead of sour-cream
Try using yogurt cheese instead of cream cheese
Use to marinate meat and poultry
Yogurt can also be stove cooked, but it will curdle if heated to too high a temperature or boiled. Adding a tablespoon of cornstarch into each cup of yogurt before cooking it, can prevent this problem.
Yoghurt contains helpful bacteria, did you know that?
Studies have shown that these probiotic cultures benefit your health in a variety of ways:
Enhancing digestion
Improving nutrient absorption
Fortifying the body's natural defenses
Inhibiting disease-producing organisms
Lactobacillus acidophilus L. acidophilus provides various health benefits in the gastrointestinal tract. Several studies indicate that L. acidophilus helps lower cholesterol by interfering with cholesterol re-absorption in the intestine.
Bifidobacteria (Bifidus) Bifidus stimulates the immune system, helps prevent common digestive ailments and supports healthy growth and development of the digestive tract.
Lactobacillus casei L. casei enhances positive bacterial balance in the intestine. It enhances the immune system by inhibiting growth of diarrhea-producing organisms, alleviates constipation, reduces hypertension, inhibits the growth of carcinogenic tumors, and suppresses disease-producing microorganisms.
Lactobacillus reuteri Stonyfield Farm is the only U.S. yogurt brand to offer L. reuteri in its products. L. reuteri inhibits the growth and activity of harmful bacteria such as Salmonella, E. Coli, Staphylococcus, Listeria and the yeast Candida. It also has a therapeutic and prophylactic effect on both viral and bacterial diarrhea. L. reuteri boosts the body's immune system, enhancing the body's resistance to gastrointestinal disease.
Good point!! The answer to that may well lie in their origin. Im assuming you know this MajorT but just to reiterate the point. Modern interest in yogurt began in 1910, when Russian researcher Ilya Metchnikoff reported that Bulgarian peasants, whose diets included a great deal of yogurt, lived to extraordinary ages.
One of the oldest stories associated with yogurt suggests that a messenger to 12th century Mongol leader Genghis Khan was journeying across the desert when he stopped in a newly conquered village. The villagers filled his gourd with milk, sure it would spoil under the heat of the sun, leaving the horseman to die in the desert. Instead, the constant agitation of the ride and the warm temperature resulted in a delicious white, custardy substance which the soldier drank and enjoyed. Much fortified he continued his arduous journey!
Now can you believe that ;)
can you beleive this though?
Contrary to popular opinion, home remedies such as live yoghurt applied to the vagina are not proven cures for thrush. However, taking steps like using live yoghurt or washing with salt water (one teaspoon to a pint of water) can help soothe the itching and soreness of thrush while you are waiting to get treatment from your doctor or pharmacist.
Originally posted by Major Tarantino can you beleive this though?Contrary to popular opinion, home remedies such as live yoghurt applied to the vagina are not proven cures for thrush. However, taking steps like using live yoghurt or washing with salt water (one teaspoon to a pint of water) can help soothe the itching and soreness of thrush while you are waiting to get treatment from your doctor or pharmacist.
...I think I'm losing my appetite now.
Originally posted by bLuE oRdEr > Originally posted by Major Tarantino can you beleive this though?Contrary to popular opinion, home remedies such as live yoghurt applied to the vagina are not proven cures for thrush. However, taking steps like using live yoghurt or washing with salt water (one teaspoon to a pint of water) can help soothe the itching and soreness of thrush while you are waiting to get treatment from your doctor or pharmacist.
...I think I'm losing my appetite now.
That may be so,
but yogurt is responsible for so much in this world, to understand this we must go right back,
so get ready (;))
We must begin at the beginning, in Joy Division times before the yogurts we know today, the raw uncultured yogurt was just emerging from the increasing mass of fermented foods... The origin of fermented foods and cultured milk products goes so far back that it predates recorded history!! 
Still lets continue!! Most cultured foods start with milk, which people have been drinking since the dawn of time.
The first evidence of the domestication of cows occurred in 9,000 BC in Libya, and while there are no written records that prove these ancient people ate yogurt, the probability is high that they consumed cultured milk products of some sort. India’s Ayurvedic writings, dating back to 6,000 BC, indicate that regular consumption of dairy products led to a long and healthy life. In India, the milk of almost every animal, from camels to yaks, continues to be made into cultured foods, including yogurt and cheese, of which there are more than 700 varieties.
Authorities believe that cultured foods first occurred naturally, probably from organisms present in the food itself or in the environment. Because these foods were pleasant tasting, it is likely that people soon learned to save a "starter culture" from a particularly good batch of yogurt or other cultured food. This starter was added to a bowl of fresh milk to induce fermentation.
Most authorities agree that the ancient people of the Middle East ate yogurt regularly. Written records confirm that the conquering armies of Genghis Khan lived on this food. History tells us that by the year 1206, Genghis Khan had conquered all of Mongolia and united the warring tribes under his banner. By 1215, the Mongols held most of the Ch’in Empire and had vanquished Turkistan and Afghanistan. They even penetrated southeastern Europe.
Highly mobile, the Mongols rode small, swift horses that were bred to traverse the vast plains of the Mongolian empire. Every Mongol’s wealth was measured by the number of horses he owned, and each soldier traveled with a large string of them. These hardy horses were what helped make this army invincible. Not only did they carry soldiers into battle, they also provided the rich milk that was fermented and enjoyed by every member of the conquering hordes—from the Great Khan to the lowliest slave. Known as kumiss, this is one of the earliest known fermented milk products. Highly nutritious, kumiss not only not sustained the Mongols, it kept them healthy.
Kefir, another cultured milk product, originated in the Caucasus mountains of Russia. It is variously cultured from the milk of goats, sheep, or cows. Its name translates loosely to "pleasure" or "good feeling." Due to its health-promoting properties, kefir was once considered a gift from the gods. Ever since the eighteenth century, kefir has been credited with healing powers. As early travelers to the Caucasus region came home with stories of its powerful healing properties, everyone wanted some of this medicinal miracle food. However, the necessary starter cultures, which were passed from generation to generation among the Moslem tribesmen of the Caucasus, were considered a very real source of family and tribal wealth. The tribes guarded the secret process jealously and protected it with their very lives.
In the early 1900s, the All-Russian Physicians’ Society contacted the Blandovs, two brothers who owned cheese factories in the northern Caucasus mountains. The Society asked the brothers for help in obtaining some kefir culture. The brothers put their heads together and came up with a daring idea. Their plan depended on the cooperation of a beautiful young woman named Irina Sakharova, who worked in one of Nicolai Blandov’s plants. She was sent to coax a Caucasus prince named Bek-Mirza Barchorov into giving her some culture grains. Although the prince was dazzled by the lovely Irina, he refused to give her any of the precious substance.
The prince made it clear that he wasn’t willing to give up the secret of kefir. But he wasn’t willing to give up Irina either, and she was kidnapped by the prince’s men as she was returning home. Forcibly, they brought her back to the court, where the prince, hoping to win her love, proposed marriage. Irina refused. Eventually, Irina was rescued by the Blandovs. Then, backed by the brothers, she brought her grievance against the prince to the Czar’s court. The prince offered Irina gold and jewels as reparation for the wrongs done to her, but she refused. As a settlement of her suit against Prince Bek-Mirza Barchorov, Irina demanded—and got—grains of the precious kefir culture.
In September 1908, Irina Sakharova brought the first bottles of cultured kefir to Moscow, where it was used medicinally with great success. In 1973, Irina, at age 85, received a letter from the Minister of the Food Industry of the USSR. In it, he gratefully acknowledged her primary role in bringing kefir to the Russian people.
YOGURT TODAY
Today, yogurt is enjoyed just about everywhere. With the exception of the Chinese, who prefer fermented soy products, milk-cultured yogurt is enjoyed worldwide.
In the 1970s, yogurt consumption rose in the United States by 500 percent. By the mid-1980s, Americans were spending close to $1 billion on yogurt every year. And for the fiscal year ending November 1995, the National Yogurt Association estimated yogurt sales in this country alone at around $1.38 billion.
Yogurt is as familiar as milk in the dairy cases of supermarkets everywhere. It is available fresh or frozen and in regular, low-fat, and nonfat varieties. And talk about flavors—you can now select from a bewildering array of flavors that were unthinkable not so long ago. Most people view yogurt as a wholesome, high-protein, healthy food. It is, and it isn’t. It all depends on how the yogurt is made.
The friendly bacteria used to culture true yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. When these bacteria are added to milk and allowed to ferment, the resulting culture is a naturally sweet, mildly tangy, smooth, fresh-tasting custard-like treat. And, thanks to the action of the bacteria, true yogurt is almost a "predigested" food. Within an hour after eating yogurt, 90 percent of it is digested. Compare this to a glass of milk, of which only 30 percent is digested in the same amount of time. More importantly, the friendly live bacteria present in true yogurt offer health benefits, some of which are discussed in this book’s Preface. More benefits will be discussed in succeeding chapters.
Unfortunately, those colorful little cups of stuff in the supermarket don’t qualify as true yogurt. You should be aware that the commercial production of yogurt isn’t regulated. There are some loose guidelines that give a list of bacteria that are acceptable as starter organisms, but the bacteria are not ranked according to their health-promoting benefits. Many organisms will cause fermentation, but only living specific strains of L. bulgaricus and S. thermophilus provide proven health benefits. Often, the least expensive organisms are the most popular with profit-oriented producers.
Although it is frowned upon, some manufacturers still pasteurize their products after the culturing process is complete. This destroys any harmful bacteria lurking in the yogurt; however, it also kills the microorganisms used to cause the fermentation. Therefore, even if the very best bacteria have been used as culturing organisms, they will be destroyed in the pasteurization process. Only living bacteria provide proven health benefits.
If you are like most people, you probably like the sweet fruit-flavored yogurts best. They are the bestsellers. But if you think the addition of fruit adds to the healthy qualities of yogurt, you’re mistaken, for several reasons. First, the fruit that is added to most commercial yogurt is processed, not fresh. Second, the live bacteria used as a culturing agent like the sugars in fruit as much as you do; in fact, they would much rather nibble on the fruit sugar than ferment the milk. Whether the fruit is layered on the top or the bottom, or swirled throughout the yogurt, chemical additives are placed between the fruit and the cultured milk to keep the live bacteria from coming into contact with the fruit.
The manufacturer of one very popular, fruit-flavored yogurt uses a culture called pima, which is not a lactobacillus (milk-based) culturing agent at all. What pima produces is slime. This allows the manufacturer to skip adding a thickener to the yogurt. The end result of the pima culture is a homogenous slimy mass that does not separate. If it was sold as plain yogurt, you’d probably spit it out. To hide the slimy texture and odd taste, the manufacturer adds a lot of processed fruit and sugar.
Unfortunately, for all of these reasons, I can’t recommend any of the commercially produced yogurts on the market today. I urge you to read labels carefully and try to make an informed choice. It’s a shame that this simple, nutrient-rich, health-promoting food has been so commercialized.
Some health food stores promote their own brand of yogurt. Unfortunately, even yogurt sold as "old fashioned" or "homemade" may not have the quality you’re looking for. This is because even your health food store suppliers shop for starter cultures in the same places commercial producers shop. It’s easier and less expensive to use a manipulated bacteria that has been designed to shorten production time, rather than use truly beneficial strains of L. bulgaricus and S. thermophilus cultures. The milk will still sour, and the end result will look right and taste right, but, without the right starter culture, the healthy benefits you’re looking for will be missing.
If you won’t settle for less than the best yogurt, make your own using a starter of L. bulgaricus and S. thermophilus, which is sold in most health food stores. You’ll be surprised at how easy it is. True homemade yogurt is smooth and creamy, faintly sweet, and mildly tangy with a refreshing aftertaste. I promise you, one taste of your own homemade yogurt will convince you it is well worth the very small effort.
If you like yogurt that is sweet and fruity, add your own fresh fruit. If you like it crunchy, add some low-fat, no-sugar-added granola cereal. Health food stores offer a variety of healthy, whole grain cereals that make perfect toppings for a morning bowl of true yogurt.
It seems that everyone is aware of the importance of a well-functioning immune system, but few people give much thought to their digestive processes. Nonetheless, it is well-known that what you eat has a major effect on your health. What you might not know is that your gastrointestinal tract is actually your first line of defense against disease.
Lets not forget...
SOYA is one of natures wonder foods. By itself it could solve the world food shortage. As a complete protein, easy to grow, low in fat, it could replace animal foods, and we'd all have plenty. So why don't we All eat it?
Two reasons, mainly. In its natural beany form it's a devil to cook. And in many of its forms it isn't easy on the palate. And the prize for dedication with Soya? Simply, the knowledge that you've cracked it! A tasty dish with the answer to the world famine on a plate. Go for it.
SOYA BEANS contain protein in similar amounts to animal foodstuffs, but unlike animal protein the fat content is both smaller and unsaturated. Also Soya beans contain linoleic acid and lecithin which helps lower the cholesterol level in the blood.
100g uncooked Soya beans contain: -
Protein 34.1g Folic acid 100ug
Fat 17.7g Iron 8.4mg
Carbohydrate 28.6g Calcium 226mg
Fibre 4.8g Magnesium 265mg
Vitamins A 24ug Potassium 1677mg
B1 1.1mg Sodium 5mg
B2 .31mg Phosphorous 544mg
B3 2.2mg
B6 .88mg
Soya beans take a long time to cook, they need soaking for 8-12 hours and cooking for 4 hours, boiling, vigorously for the first hour. To reduce cooking time after soaking cook in a pressure cooker for 50 minutes. When cooked they have a firm nutty flavour. Use for salads, pates, risottos and other savoury dishes.
Soya beans can be put to many uses: -
SPROUTING is one, which will increase their content of vitamin C and B.
To sprout Soya beans wash and soak a small measure of beans in a jar without a top for 12 hours then rinse and drain the beans at least 4-6 times daily. Keep the jar in a warm ventilated cupboard. The beans swell and the sprouts grow to about 8 times in volume to their original size. They will be ready to be used in 3-6 days. Best used after being steamed or boiled for a few minutes before eating in salads or other dishes.
MISO is fermented Soya beans and barley, rice or wheat. It is extremely nutritious, being rich in protein, minerals and some B vitamins. Genmai Miso, which we stock at Daily Bread, is made from Soya and rice and therefore is gluten free.
Use miso as a stock for soups, sauces, stews and casseroles as flavouring. Miso is best added near the end of cooking a dish.
SOYA SAUCE is a name that covers a multitude of brown seasonings. As one end of the spectrum is the manufactured Soya sauce containing caramel colouring, monosodium glutamate, salt and water.
REAL Soya sauce comes in two types, SHOYU and TAMARI, (both stocked At Daily Bread). These are both genuinely fermented pure products, with an infinitely preferable taste and leaving no chemical additive residues. Both are traditional Japanese seasonings with a history going back hundreds of years.
SOYA MILK is another by-product of Soya and can be cheap and easy to prepare, or it can be brought in cartons ready to use.
To make Soya milk, soak one third of a cup of Soya beans for at least four hours. Pre-heat the blender by whizzing boiling water in it for a minute. Empty it. Immediately put the drained Soya beans in and 2 cups of water that are boiling hard. Grind them for 2-3 minutes, strain through a sieve, or ideally a cheesecloth, squeezing out as much liquid as possible measure the amount. Heat gently in an open pan, better still a double boiler to prevent scorching, for half an hour. Remove from the heat, strain off any skin and re-measure the liquid making it up to the original amount by adding water. This will make approx. 1/4 pint.
SOYA FLOUR is rich in protein like all Soya products. It can be used to enrich whole bread and cakes, giving them a creamy flavour.
Also it is gluten free. For bread it is best used with wheat flour as it will not rise well on its own i.e. 2 tablespoons of Soya flour per 225g (8oz) of wheat flour.
SOYA GRANULES or T.V.P. Is a versatile food as a replacement for mince in many recipes. It is also far cheaper and contains less calories and saturated fat.
For hydrating use 1/2 to 2 times its weight in water or stock, i.e. 115g (4oz) Soya granules plus 170-225ml (6-8fl.oz.) liquid. Soak for 15 minutes or simmer for 3 minutes. Soya granules need to have flavour added to them, such as yeast extract, vegetable stock powder.
MISO is fermented Soya beans and barley, rice or wheat. It is extremely nutritious, being rich in protein, minerals and some B vitamins. Genmai Miso, which we stock at Daily Bread, is made from Soya and rice and therefore is gluten free.
Use miso as a stock for soups, sauces, stews and casseroles as flavouring. Miso is best added near the end of cooking a dish.
SOYA SAUCE is a name that covers a multitude of brown seasonings. As one end of the spectrum is the manufactured Soya sauce containing caramel colouring, monosodium glutamate, salt and water.
REAL Soya sauce comes in two types, SHOYU and TAMARI, (both stocked At Daily Bread). These are both genuinely fermented pure products, with an infinitely preferable taste and leaving no chemical additive residues. Both are traditional Japanese seasonings with a history going back hundreds of years.
SHOYU is a fermented of Soya beans and wheat which has been matured for at least a year. Shoyu has a deep rich flavour and quality. It is a most versatile seasoning in cooking or a condiment on the table. Enjoy it in soups, sauces, salads, casseroles and on grains and vegetables. Use in place of salt for a better flavouring effect and a greatly reduced salt intake. It brings out the natural sweetness in cooked vegetables, and can make fish less salty and more flavoursome.
TAMARI differs from Shoyu, in that no wheat is used in its production. This makes it ideal for those with a gluten allergy. It is richer, sharper and more savoury in flavour.
TOFU is a tasteless, Soya curd. It has many uses from Tofu ice cream to Tofu burgers. It will soak up the flavour of any ingredients that are added to it.
Watch out because SOYA is not all it seems.. Now this may shock you but it is scientific fact. There was much speculation and rumour regarding the toxicity induced by a possible rupture of rancid soya oil into the body cavity.
That is quite a feat... With that kind of tale on the audacious subject of SOYA you could be mistaken for Herman Bang.
Herman Bang, 1857-1912, was from the late 1870s until his death frequently travelling and restlessly active as an author, journalist, stage director and reader. With his talent for dialogue and narrative he created short stories and novels which have been called impressionist and which are sometimes reminiscent of the cutting technique of film. His narrative style is one of the original Danish contributions to world literature. Bang's breakthrough novel, Haabløse Slægter (1880, Generations Without Hope), describes the last male descendant of a famous family and thus forms part of the contemporary European Decadent literature. The young protagonist's intimate relationship with a much older woman was condemned as pornographic and the book was banned. During the years 1885-1887, Bang resided in Berlin, Vienna and Prague, whence he wrote articles for Danish newspapers. These years were also the culmination of his authorship with the books Excentriske Noveller (1885, Eccentric Short Stories), Stille Eksistenser (1886, Humble Lives), the masterpiece Ved Vejen (By the Roadside) and the novel Stuk (1887, Stucco), which captures moods from the hectic, construction-obsessed Copenhagen of the gründer (company promoter) years. The novel Tine (1889) is a love story with a disastrous ending, interwoven with Denmark's defeat in the war of 1864. Other novels and short stories followed, often with a keynote of disappointed love and resignation. A life-long fascination with the theatre was kept alive by occasional assignments as a stage director, among others with Aurélien Lugné-Poë in Paris in 1893-1894. In Herman Bang's time, society's established moral code denied homosexuals a natural relationship with their own emotional life. Bang's talent enabled him to give literary expression to aspects of his love life, but as a writer he was forced to transfer erotic feelings onto heterosexual relationships. He is the master of some of the most penetrating psychological portraits of women in Danish literature. In 1911 he went on a reading tour of Russia and the year after he had planned a tour of USA and Japan. He died in Ogden City, Utah.
Yea what clue..!! haha there was no "clue" in that last message.. of course not.
no way no clue! In fact clues are often easily identifiable. Clues are words in a sentence that allow the reader to deduce (reason out) the meaning of an unfamiliar word in the sentence.
Come, Watson, come! The game is afoot. Not a word! Into your clothes and come! (ABBE)
Hopkins has called me in seven times, and on each occasion his summons has been entirely justified. (ABBE)
Perhaps when a man has special knowledge and special powers like my own, it rather encourages him to seek a complex explanation when a simpler one is at hand. (ABBE)
What I know is unofficial; What he knows is official. I have the right to private judgment, but he has none. He must disclose all, or he is a traitor to his service. (ABBE)
Vox populei, vox Dei. (ABBE)
You owe a very humble apology to that noble lad, your son, who has carried himself in this matter as I should be proud to see my own son do, should I ever chance to have one. (BERY)
There, Watson, this infernal case had haunted me for ten days. I hereby banish it completely from my presence. (BLAC)
There can be no question, my dear Watson, of the value of exercise before breakfast. (BLAC)
It is a question of cubic capacity. A man with so large a brain must have something in it. (BLUE)
When you see a man with whiskers of that cut and the Pink Un protruding out of his pocket, you can always draw him by a bet. (BLUE)
It is always awkward doing business with an alias. (BLUE)
Chance has put in our way a most singular and whimsical problem, and its solution is its own reward. (BLUE)
Local aid is always either worthless or else biased. (BOSC)
According to my experience it is not possible to reach the platform of a Metropolitan train without exhibiting one's ticket. (BRUC)
I play the game for the game's own sake. (BRUC)
Although he [Lestrade] is absolutely devoid of reason, he is as tenacious as a bulldog when he once understands what he has to do. (CARD)
I've had to do with fifty murderers in my career, but the worst of them never gave me the repulsion which I have for this fellow. (CHAS)
To the man who loves art for its own sake, it is frequently in its least important and lowliest manifestations that the keenest pleasure is to be derived. (COPP)
I confess that it is not the situation which I should like to see a sister of mine apply for. (COPP)
I can't make bricks without clay. (COPP)
I am glad of all details, whether they seem to you to be relevant or not. (COPP)
My dear Watson, you as a medical man are continually gaining light as to the tendencies of a child by the study of the parents. Don't you see that the converse is equally valid. I have frequently gained my first real insight into the character of parents by studying their children. (COPP)
We can but try. (CREE)
Come at once if convenient - if inconvenient come all the same. (CREE)
Sorry to see that you've had the British workman in the house. He's a token of evil. (CROO)
It is one of those instances where the reasoner can produce an effect which seems remarkable to his neighbor, because the latter has missed the one little point which is the basis of the deduction. (CROO)
I have no desire to make mysteries, but it is impossible at the moment of action to enter into long and complex explanations. (DANC)
What one man can invent, another can discover. (DANC)
The Cornish horror - strangest case I have handled. (DEVI)
To let the brain work without sufficient material is like racing an engine. It racks itself to pieces. (DEVI)
Well, Watson, we seem to have fallen upon evil days. (DYIN)
If you approach me, Watson, I shall order you out of the house. (DYIN)
Because it is my desire. Is that not enough? (DYIN)
I wonder how a battery feels when it pours electricity into a non-conductor. (DYIN)
Indeed, I cannot think why the whole bed of the ocean is not one solid mass of oysters, so prolific the creatures seem. (DYIN)
Malingering is a subject upon which I have sometimes thought of writing a monograph. (DYIN)
My correspondence is a varied one and I am somewhat upon my guard against any packages which reach me. (DYIN)
When we have finished at the police-station I think that something nutritious at Simpson's would not be out of place. (DYIN)
It is no joke when a tall man has to take a foot off his stature for several hours on end. (EMPT)
Well then, about that chasm. I had no serious difficulty in getting out of it, for the very simple reason that I never was in it. (EMPT)
I trust that age doth not wither nor custom stale my infinite variety. (EMPT)
Journeys end in lovers' meetings. (EMPT), (REDC)
My collection of M's is a fine one. (EMPT)
My dear Watson, there we come into those realms of conjecture where the most logical mind may be at fault. (EMPT)
In the morning you will send for a hansom, desiring your man to take neither the first nor the second which may present itself. (FINA)
I am pleased to think that I shall be able to free society from any further effects of his presence, though I fear that it is at a cost which will give pain to my friends, and especially, my dear Watson to you. (FINA)
And that recommendation, with the exaggerated estimate of my ability with which he prefaced it, was, if you will believe me, Watson, the very first thing which ever made me feel that a profession might be made out of what had up to that time been the merest hobby. (GLOR)
Run down, my dear fellow, and open the door, for all virtuous folk have been long in bed. (GOLD)
Art in the blood is liable to take the strangest forms. (GREE)
I cannot agree with those who rank modesty among the virtues. To the logician all things should be seen exactly as they are, and to underestimate one's self is as much a departure from truth as to exaggerate one's own powers. (GREE)
Some of my most interesting cases have come to me in this way through Mycroft. (GREE)
I think of writing another little monograph some of these days on the typewriter and its relation to crime. It is a subject to which I have devoted some little attention. (IDEN)
I thought of her for the moment as I would have thought of a daughter of my own. (ILLU)
The wages of sin, Watson - the wages of sin! (ILLU)
Thrice is he armed who hath his quarrel just. (LADY)
Might I trouble you to open the window, for chloroform vapour does not help the palate. (LAST)
It would brighten my declining years to see a German cruiser navigating the Solent according to the minefield plans which I have furnished. (LAST)
Here is the fruit of my leisured ease, the magnum opus of my latter years! (LAST)
Though unmusical, German is the most expressive of all languages. (LAST)
The Englishman is a patient creature, but at present his temper is a little inflamed and it would be as well not to try him too far. (LAST)
I have a check for five hundred pounds which should be cashed early, for the drawer is quite capable of stopping it, if he can. (LAST)
The faculties become refined when you starve them. Why, surely, as a doctor, my dear Watson, you must admit that what your digestion gains in the way of blood supply is so much lost to the brain. I am a brain, Watson. The rest of me is a mere appendix. Therefore, it is the brain I must consider. (MAZA)
We can make the world a better place by laying them by the heels. (MAZA)
But that is not what I am out for. It's the stone I want. (MAZA)
You live in a different world to me, Mr. Overton - a sweeter and healthier one. My ramifications stretch out into many sections of society, but never, I am happy to say, into amateur sport, which is the best and soundest thing in England. (MISS)
There is so much red tape in these matters. (MISS)
They have the crown down at Hurlstone - though they had some legal bother and a considerable sum to pay before they were allowed to retain it. I am sure that if you mentioned my name they would be happy to show it to you. (MUSG)
Out of my last fifty-three cases, my name has only appeared in four, and the police have had all the credit in forty-nine. (NAVA)
He's a fine fellow. But he has a struggle to keep up his position. He is far from rich, and has many calls. You noticed, of course, that his boots had been re-soled. (NAVA)
Mrs. Hudson has risen to the occasion. Her cuisine is a little limited, but she has as good an idea of breakfast as a Scotchwoman. (NAVA)
Watson here will tell you that I never can resist a touch of the dramatic. (NAVA)
I have a peculiar taste in these matters. (NAVA)
This looks like one of those unwelcome social summonses which call upon a man either to be bored or to lie. (NOBL)
My correspondence has certainly the charm of variety, and the humbler are usually the more interesting. (NOBL)
I assure you, Watson, without affectation, that the status of my client is a matter of less moment to me than the interest of his case. (NOBL)
Do not dream of going, Watson, for I very much prefer having a witness, if only as a check to my own memory. (NOBL)
American slang is very expressive sometimes. (NOBL)
Have a cigarette, Mr. McFarlane. Beyond obvious facts that you are an asthmatic, I know nothing whatever about you. (NORW)
There is no prospect of danger, or I should not dream of stirring out without you. (NORW)
All my instincts are one way, and all the facts are the other, and I much fear that British juries have not yet attained that pitch of intelligience when they will give the preference to my theories over Lestrade's facts. (NORW)
I am familiar with forty-two different impressions left by tires. (PRIO)
This case deserves to be a classic. (PRIO)
It is the second most interesting object that I have seen in the North. (PRIO)
Dear me! What a chorus of groans, cries and bleatings! What a rag-bag of singular happenings! . . . Bleat, Watson, unmitigated bleat! (REDC)
It is art for art's sake (REDC), (RETI)
I observe that there is a good deal of German music on the program, which is rather more to my taste than Italian or French. It is introspective and I want to introspect. (REDH)
He is in my judgment, the fourth smartest man in London, and for daring I am not sure that he has not a claim to be third. (REDH)
We are spies in an enemy's country. (REDH)
I hardly looked at his face. His knees were what I wished to see. (REDH)
My life is spent in one long effort to escape from the commonplace of existence. (REDH)
I am afraid that my explanation may disillusion you, but it has always been my habit to hide none of my methods, either from my friend Watson of from anyone who might take an intelligent interest in them. (REIG)
The fates are against you, Watson. (REIG)
Watson, I think our quiet rest in the country has been a distinct success and I shall certainly return, much invigorated, to Baker Street to-morrow. (REIG)
These are much deeper waters than I had thought. (REIG)
The features are given to man as the means by which he shall express his emotions, and yours are faithful servants. (RESI)
Cut out the poetry, Watson. (RETI)
Things must be done decently and in order. (RETI)
Ambereley excelled at chess - one mark, Watson, of a scheming mind. (RETI)
He felt so clever and so sure of himself that he imagined no one could touch him. He could say to any suspicious neighbor, "Look at the steps I have taken. I have consulted not only the police, but even Sherlock Holmes." (RETI)
There's money in this case, Watson, if there is nothing else. (SCAN)
You are two of the most busy men in the country and in my own small way I have also a good many calls upon me. I regret exceedingly that I cannot help you in this matter, and any continuation of this interview would be a waste of time. (SECO)
If it's on the market I'll buy it - If it means another penny on the income-tax. (SECO)
Only one important thing has happened in the last three days, and that is that nothing has happened. (SECO)
Come, friend Watson, the curtain rings up for the last act. (SECO)
We also have our diplomatic secrets. (SECO)
You do occasionally find a carrion crow among the eagles. (SHOS)
Nothing clears up a case so much as stating it to another person. (SILV)
See the value of imagination. It is the one quality which Gregory lacks. (SILV)
The Press, Watson, is a most valuable institution, if you know how to use it. (SIXN)
It was a straight left against a slogging ruffian. I emerged as you see me. Mr. Woodley went home in a cart. (SOLI)
Mrs. Hudson has been knocked up. (SPEC)
As to reward, my profession is its reward; but you are at liberty to defray whatever expenses I may be put to, at the time which suits you best. (SPEC)
These are very deep waters. (SPEC)
An Eley's No. 2 is an excellent argument with gentlemen who can twist steel pokers into knots. (SPEC)
It's a wicked world, and when a clever man turns his brain to crime it is the worst of all. (SPEC)
In this way I am no doubt responsible indirectly for Dr. Grimesby Roylott's death, and I cannot say that it is likely to weigh very heavily upon my conscience. (SPEC)
Results without causes are much more impressive. (SPEC)
I've found it. I've found it. I have found a re-agent which is precipitated by hemoglobin, and by nothing else. (STUD)
How are you? You have been in Afghanistan, I perceive. (STUD)
I have to be careful, for I dabble with poisons a good deal.
I have my eye on a suite in Baker Street. (STUD)
The theories which I have expressed, and which appear to you to be so chimerical, are really extremely practical - so practical that I depend upon them for my bread and cheese. (STUD)
I suppose I am the only one in the world. I'm a consulting detective, if you can understand what that is. (STUD)
I listen to their story, they listen to my comments, and then I pocket my fee.(STUD)
It was easier to know it than to explain why I know it. If you were asked to prove that two and two made four, you might find some difficulty, and yet you are quite sure of the fact.(STUD)
Gregson is the smartest of the Scotland Yarders. He and Lestrade are the pick of a bad lot.(STUD)
Supposing I unravel the whole matter, you may be sure that Gregson, Lestrade and Co. will pocket all the credit. That comes of being an unofficial personage. (STUD)
They say that genius is an infinite capacity for taking pains. It's a very bad definition, but it does apply to detective work. (STUD)
You know that a conjurer gets no credit when once he has explained his trick; and if I show you too much of my method of working, you will come to the conclusion that I am a very ordinary individual after all. (STUD)
There's the scarlet thread of murder running through the colorless skein of e life, and our duty is to unravel it, and isolate it, and expose every inch of it. (STUD)
What's that little thing of Chopin's she plays so magnificently? Tra-la-la-lira-lira-lay. (STUD)
The mere sight of an official-looking person seals men's lips. These youngsters however, go everywhere and hear everything. They are as sharp as needles too; all they want is organization. (STUD)
This Agency stands flat-footed upon the ground, and there it must remain. (SUSS)
We must not let him think that this agency is a home for the weak-minded. (SUSS)
It's a wicked thing to tell fibs. (3GAB)
You can't play with edged tools forever without cutting those dainty hands. (3GAB)
Possess our souls in patience and make as little noise as possible (VALL) Well, we can only possess our souls in patience until this excellent inspector comes back for us. (WIST) All my instincts tell me that she is in London, but as we have no possible means of telling where, we can only take the obvious steps, eat our dinner, and possess our souls in patience. (LADY) Well, Watson, we can but possess our souls in patience and see what the hour may bring. (3GAR)
If you had killed Watson, you would not have got out of this room alive. (3GAR)
My professional charges are upon a fixed scale. I do not vary them, save when I remit them altogether. (THOR)
I do not think that I am in need of booming. (THOR)
It may surprise you to know that I prefer to work anonymously, and that it is the problem itself which attracts me. (THOR)
Some of you rich men have to be taught that all the world cannot be bribed into condoning your offences. (THOR)
When once your point of view is changed, the very thing which was so damning becomes a clue to the truth. (THOR)
All the cards are at present against us. (THOR)
One drawback of an active mind is that one can always conceive alternate explanations which would make our scent a false one. (THOR)
Let us hear the suspicions. I will look after the proofs. (3STU)
It is nearly nine, and the landlady babbled of green peas at seven-thirty. (3STU)
It is human to err, and at least no one can accuse you of being a callous criminal. (3STU)
For once you have fallen low. Let us see in the future how high you can rise.(3STU)
I supppose, Watson, that you imagine that I have added opium-smoking to cocaine injections, and all the other little weaknesses on which you have favored me with your medical views. (TWIS)
I reached this one by sitting upon five pillows and consuming an ounce of shag. (TWIS)
Everything comes in circles - even Professor Moriarty. . . It's all been done before, and will be again. (VALL)
Mediocrity know nothing higher than itself; but talent instantly recognizes genius. (VALL)
Watson insists that I am the dramatist in real life. Some touch of the artist wells up within me, and calls insistently for a well staged performance. Surely our profession would be a drab and sordid one if we did not sometimes set the scene so as to glorify our results. (VALL)
When water is near and a weight is missing it is not a very far-fetched supposition that something has been sunk in the water. (VALL)
My mind is like a racing engine, tearing itself to pieces because it is not connected up with the work for which it was built. (WIST)
Life is commonplace; the papers are sterile; audacity and romance seem to have passed forever from the criminal world. (WIST)
There is but one step from the grotesque to the horrible. (WIST)
Pipes are occasionally of extraordinary interest. Nothing has more individuality save, perhaps, watches and bootlaces. (YELL)
I can see that you have not slept for a night or two. That tries a man's nerves more than work, and more even than pleasure. (YELL)
If you wish to preserves your incognito, I suggest that you cease to write your name upon the lining of your hat, or else that you turn the crown towards the person whom you are addressing. (YELL)
There's blackmail in it, or I am much mistaken. (YELL)
There is something very attractive about that livid face at the window. (YELL)
Watson, if it should ever strike you that I am getting a little over-confident in my powers, or giving less pains to a case than it deserves, kindly whisper "Norbury" in my ear, and I shall be infinitely obliged to you. (YELL)
Apologies if i yelled(YELL) at the wrong time at any point during that sketch when a yell was due.
Originally posted by Green Thank you Major and Don for today's lesson: there's not gonna be a test on it, is there?
Good god I hope not!!...Ive been drinking to much tonight to get half of it...maybe when Im sober I will read it again....see you back in a couple of days 
Glad to see ye's talking bollocks again lads, but the pair of you must be applauded for giving me such an entertaining 10 minutes reading this information, I am now heading to the kitchen to prepare some Cheese On Toast (with a touch of bacon thrown in somewhere)
Originally posted by DoN Well the tomato is indeed a fascinating vegetable...Originally cultivated by the Aztecs and Incas as early as 700 A.D., the tomato is native to the Americas. Europeans were first made aware of the tomato when explorers brought back seed from Mexico and Central America in the 16th century. Tomatoes quickly became popular in the Mediterranean countries but received resistance as they spread north. The British in particular considered the fruit to be beautiful but poisonous. This fear was shared in the American colonies and it was years before the tomato gained wide spread acceptance. By the middle of the 19th century, tomatoes were in use across America; and today the tomato is generally considered to be the favorite vegetable of the World public
just one problem...tomatoes are not vegetables...they are fruits...who is your horticulturist...he must be shot...
Originally posted by WE FOOKING HATE ERASURE > Originally posted by DoN> Well the tomato is indeed a fascinating vegetable...> Originally cultivated by the Aztecs and Incas as early as 700 A.D., the tomato is native to the Americas. Europeans were first made aware of the tomato when explorers brought back seed from Mexico and Central America in the 16th century. Tomatoes quickly became popular in the Mediterranean countries but received resistance as they spread north. The British in particular considered the fruit to be beautiful but poisonous. This fear was shared in the American colonies and it was years before the tomato gained wide spread acceptance. By the middle of the 19th century, tomatoes were in use across America; and today the tomato is generally considered to be the favorite vegetable of the World public
just one problem...tomatoes are not vegetables...they are fruits...who is your horticulturist...he must be shot...
Quite right, quite right...he knows his fruits from his vegetables!
best moment of bb4 last night - they discussed one of my favourite things - mature cheddar cheese!
well i enjoyed it anyway.
