Black Saturn's evening meal planner

Jo_R_2

black-saturn wrote:

When I was a veggie (for 11 years) everyone kept telling me I wasn't a true veggie because I ate bread. Is this true?

BS - I'm not sure if this is what people were referring to but apart from the things that have been mentioned, the obvious one is the E471. It's found in loads of bread but if it doesn't say whether it's plant or animal derived, then you won't know and it's the luck of the draw. However, some brands (Hovis notably) label their bread to be suitable for vegetarians and vegans.

vivaladiva

Chumana wrote:

Its near the longlife milk in Tesco and looks like this:

It wasn't in our local Tesco - mind you they're rebuilding it!!

I'll try next time I shop online.

Thank you for the help - we're really looking forward to HM Ice cream.

Chell

Jo_R wrote:

BS - I'm not sure if this is what people were referring to but apart from the things that have been mentioned, the obvious one is the E471. It's found in loads of bread but if it doesn't say whether it's plant or animal derived, then you won't know and it's the luck of the draw. However, some brands (Hovis notably) label their bread to be suitable for vegetarians and vegans.

Sorry to be O/T but Jo, do you know what other E numbers aren't veggie? I know to avoid E120.

halloweenqueen_2

Thanks Black Saturn, a couple of things from your last menu planner have become firm favourites in our house! Cheers!!!

oldMcDonald

chelltune wrote:

Sorry to be O/T but Jo, do you know what other E numbers aren't veggie? I know to avoid E120.

Follow the link below for a list of non-veggie or possibly non-veggie E numbers


https://www.veggieglobal.com/nutrition/non-vegetarian-food-additives.htm


Lisa

oldMcDonald

And on this list, a bread additive which may answer the original question:


910 L-cysteine - Improving agent

Produced commercially from animal and human hair (and feathers). When produced from animal hair it is almost certain that all L-cysteine is taken from slaughtered animals. When human hair is used it is often sourced from women in third-world countries. L-cysteine is used as an additive in around 5% of bread and other bakery products. It is not used in wholemeal bread or other wholemeal bakery products.


YUK!!

Lisa

black-saturn

Thanks everyone.

I must say I made my vanilla ice cream this week and it was awful. I dont know what I did wrong this time but it was icy in some parts and runny in others and was just plain horrible. Does anyone know where I went wrong?

AussieLass

black-saturn wrote:

Thanks everyone.

I must say I made my vanilla ice cream this week and it was awful. I dont know what I did wrong this time but it was icy in some parts and runny in others and was just plain horrible. Does anyone know where I went wrong?

I think it's got to do something with not beating it enough. I have a recipe that I haven't tried but I intend to once the weather warms up. I think it would be a touch cheaper than yours especially if you can get the cream discounted when it's near its due date at the s'market. Here it is:

1/3 cup sugar 6 tblspoons water
3 egg yolks 500 ml cream
1 teas vanilla

Cook sugar & water on low heat until sugar dissolves. Boil rapidly for 15 mins or until a little will form a thread between finger & thumb. Remove from heat. Beat egg yolks until creamy.

Pour syrup over yolks, beating all the time until mixture becomes mousse-like. Stir in vanilla & cool. Whip cream until firm, fold into egg mixture & transfer to container, freeze for 2 hours, then beat again. Freeze again, then beat another 2 hours.

I suppose this one is a bit more flaffing around, but I'm told it's delicious. If anyone makes it soon, let us know.

Lillibet_2

I made the ice cream yesterday, still wasn't set properly after 6 hours in the freezer but we ate some just the same:o Wasn't bad, very creamy & very filling & at least I know what's in it, and in our case it wasn't vanilla but rum & raisin which was yummy:D I replaced 2 ozs of the sugar with 2 handfuls of sultanas & replaced the vanilla extract with 4 dessert spoons of rum. Mix was a bit patchy with ice/soft bits but that was my fault for not mixing properly:rolleyes:. I think it might withstand being eeked out with a little bit of milk, maybe 1/4 - 1/3 pint?

I found the cream with the evaporated milk & custard in the puddings aisle of tescos.

HTH;)

zombiecazz

the rum will make the ice cream take a little longer to freeze. has lower freezing point than cream.