Separate names with a comma.
Discussion in 'Lovely Grub' started by rabsyboy, Jun 26, 2007.
"The Wrong Troosers"
your jokes were really funny, I'm the one who sent it sideways.
Do you know people ate butter and cheese before they had fridges. They would put them in clay pots and bury them in thier yard. I have tried it beer cans and it works quite well.
A fella who had a shop near to mine brought in some tinned cheese from the 1940's it had a date stamp on it......we ate it very nice it was to! Dave
Well my powdered egg came from Tesco (look very hard in all areas close to the home baking section, in a big store, not one of those expensive little petrol station jobbies), and I haven't yet found a supermarket that doesn't stock powdered milk, although they do put it in different places. Generally it's near either hot chocolate or horlicks or something, or long life cartons of milk or soy milk.
I've never heard of tinned butter before, so I did attempt that search for British Red...
I found a recipe from a website called 'fluwiki'.
And a website that appears to advertise a Guernsey shop that sells tinned butter: Safari Traders, whose e-mail address appears to be safaritraders at safariconnect.co.uk. However, I cannot find anything else about these people anywhere on the net, nor could I find who safariconnect.co.uk is owned by, so personally I would avoid them...
Apart from that, I found a vague reference to a Safeway in Gibraltar, which isn't exactly mainland Britain either! I don't know how old that page was either, given that Morrisons took Safeway over a year or so back.
Other than that, most references seem to be in relation to the war or Australia...
I'm intrigued though - how similar is tinned butter to the usual refridgerated sort? I can't get past thinking about the differences between normal milk and the tinned varieties...
Nope - not like that at all! Just like normal butter. As gregorach says, theres not much to go off, the tin just provides protection, excludes air etc. It really is very good
I have seen the tips on home canning before - it may come to that if it has to! Thanks for the info Emma
Emma, I'm holding you responsible for this.....
Kitchen smells lovely though - all warm and buttery!
I reckon thats well enough wrapped. I might experiment with some smaller ones for bush use.
Off to find out how to can cheese....
if you can't find powdered eggs in your local supermarket you can make it yourself. Make a foil form and fill it with some lightly beaten eggs, and leave in a oven set on low heat (40-50 degrees centigrade) over night with a wooden fork/spatula/whatever set to keep the door a bit open. Crumble the weird cake-thing left in the form in the morning. Keep airtight.
Interesting - might try that in the dehydrator!
Once again, you get a very good tin of margerene in the 10 man combat catering Army ration box.
Look in your local Turkish food shop, they often sell tinned Feta cheese, the main brand is made by Pinar. Its two blocks of Feta, in a salt brine, very good cheese it is too, last ages. Use what you want and pop it back in the can (plastic lid is provided)
folks try your local asian /ethnic food market....here in Arizona i have one around the corner and have found items like tinned cheese (2 brands from Aussie) tinned dutch butter and also compo type hard biscuits from taiwan...all kinds of neat hard to find food items. ..vince g. 11b inf..
Surely that should be "They can take our lives, but they'll never take our Edam"?
Our local Tesco stocks tinned cheese "Kraft". I found it in a small section of middle-eastern foods rather than with the other tinned foods.