Preparedness for when

[Deleted User]

Doveling wrote: »

Down boy!

I have revealed all on the weight loss thread
My vices are mainly pudding related :rotfl::rotfl:

Sorry to disappoint

Oh dear.

Frugalsod

NewShadow wrote: »

Peanutbutter - Blegh. Can't even stand the smell

Do not worry it was a suggestion. Plus there are people who cannot eat it because of allergies who I do feel sorry for. It is a personal preference but then I know it is not for everyone.

DawnW

Doveling wrote: »

Down boy!

I have revealed all on the weight loss thread
My vices are mainly pudding related :rotfl::rotfl:

Sorry to disappoint

Yep, mine too, apart from the cake vices ...

Hard_Up_Hester

Well I could reveal my vices but I'd probably be banned from the furum.

[Deleted User]

Dare you!!! Double dare you too!!!

greenbee

Hard_Up_Hester wrote: »

Well I could reveal my vices but I'd probably be banned from the furum.

We know that

COOLTRIKERCHICK

Just catching up...

We bought Mangels ( sugar beet/ fodder beet) today to see if our pigs will eat them, they love them. So a nice cheap addition to their feed.

I have googled to see if we can eat them ( apart from turning them into sugar) and by all accounts they are like potatoes with sugar on lol..

So just wondering if anyone has eaten/ cooked with them

NewShadow

COOLTRIKERCHICK wrote: »

Just catching up...

We bought Mangels ( sugar beet/ fodder beet) today to see if our pigs will eat them, they love them. So a nice cheap addition to their feed.

I have googled to see if we can eat them ( apart from turning them into sugar) and by all accounts they are like potatoes with sugar on lol..

So just wondering if anyone has eaten/ cooked with them

Contemporary use is primarily for cattle, pig and other stock feed, although it can be eaten – especially when young – by humans. Considered a crop for cool-temperate climates, the mangelwurzel sown in autumn can be grown as a winter crop in warm-temperate to sub-tropical climates. Both leaves and roots may be eaten. Leaves can be lightly steamed for salads or lightly boiled as a vegetable if treated like English spinach. Grown in well-dug, well-composted soil and watered regularly, the roots become tender, juicy and flavourful. The roots are prepared boiled like potato for serving mashed, diced or in sweet curries...The 1830 book The Practice of Cookery includes a recipe for a beer made with mangelwurzel.

https://en.wikipedia.org/wiki/Mangelwurzel#Usage

Make sure the OH tries them first...


ETA:

Pickled Mangelwurzel.
A vegetable in taste, very similar to very sweet, red beets; in shape, greatly resembling carrots. Wash the manglewurzel and place in a stew-pan with boiling water ad cook until tender (allow about an inch of top to remain when preparing to cook). Skin the mangelwurzel, slice and pour over the following, which has been heated i a stew-pan over the fire: One cup of vinegar and water combined, one tablespoonful of sugar, one teaspoonful of salt, a dust of pepper. Stand aside till cold then serve. Or serve hot like buttered beets.

Mangel-wurzel beer.
For a ten-gallon cask, boil in fourteen gallons of water sixty pounds of mangel-wurzel, which has been well washed and sliced across, putting some kind of weight on the roots to keep them under water; having boiled an hour and a half, they may be taken out, well broken, and all the liquor pressed from the roots; put it, and that in which they were boiled, on again to boil, with four ounces of hops; let them boil about an hour and a half, then cool the liquor, as quickly as possible, to 70° Fahrenheit; strain it through a thick cloth laid over a sieve or drainer; put it into the vat with about six ounces of good yeast, stir it well, cover it, and let it stand twenty-four hours; if the yeast has then well risen, skim it off, and barrel the beer, keeping back the thick sediment. While the fermentation goes on in the cask, it may be filled up the beer left over, or any other kind at hand; when the fermentation ceases, which may be in two or three days, the cask must be bunged up, and in a few days more, the beer may be used from the cask, or bottled.

These small proportions are here given to suit the convenience of the humblest labourer; but the beer will be better made in larger quantities; and its strength may be increased by adding a greater proportion of mangel-wurzel. By this receipt, good keeping table-beer will be obtained.

http://www.theoldfoodie.com/2006/06/scarcity-root.html

Though, if you've not had small beer before... it can be a bit of a :eek:

COOLTRIKERCHICK

Hubby just to informed me we got sugar beet. Which I think is similar.

We also got informed by the place where we bought the stuff ( bulk farm feed suppliers) that they are now using the stuff now for some sort of energy production??? Which is starting to push the price up, so I hope it doesn't go up too much, as we are going to use it to lower the feeding cost of the pigs..( still feed hard feed, but a lower amount and top up with the beet)

So before the potato came into our country, what was the staple veg eaten ??

NewShadow

COOLTRIKERCHICK wrote: »

Hubby just to informed me we got sugar beet. Which I think is similar.

We also got informed by the place where we bought the stuff ( bulk farm feed suppliers) that they are now using the stuff now for some sort of energy production??? Which is starting to push the price up, so I hope it doesn't go up too much, as we are going to use it to lower the feeding cost of the pigs..( still feed hard feed, but a lower amount and top up with the beet)

So before the potato came into our country, what was the staple veg eaten ??

:cool: http://www.bonappetit.com/trends/article/what-the-irish-ate-before-potatoes

(Happy Paddy's Everyone)

http://starcooked.blogspot.co.uk/2009/05/101-ways-with-sugar-beets-well-okay-six.html