- #1
- 2,350
- 124
Bread? Yogurt? Beer? Wine?
Yogurt is easy to make. I've never tried baking bread. A friend of mine used to brew his own beer.
Yogurt is easy to make. I've never tried baking bread. A friend of mine used to brew his own beer.
Do you use any special equipment?lisab said:Bread, easily.
EnumaElish said:Do you use any special equipment?
Yonoz, those all sound wonderful!Yonoz said:Two very easy staple foods that I regularly make and use: labane (strained yoghurt), which will last a while if you roll it into balls and put in olive oil. Tahini - made from sesame paste, simply add salt, herbs, garlic, lemon juice and water. The paste keeps for very long, and you can use it in dressings (try it on roasted eggplant with lemon juice). There are strainers that allow you to germinate grains overnight, so you can keep dry grains (I use whole lentils, chickpeas, fava beans and dark beans), germinate them and keep them in the fridge for a few days. They go well in salads with lemon juice and semi-hard cheeses.
I've one uncle that makes olive oil, another ferments just about anything with sugar in it. Had some really good self-brewed beer once, but the person who made it told me you have to make it in large volumes, and I'm not much of a beer drinker.
Thanks hypatia!hypatia said:http://www.fda.gov/Fdac/features/1999/199_sprt.html#sproutchart
FDA gives the vlaue of sprouts.
I like putting a little effort into food, but I'm not a good cook. My previous flatmates are a different story though... I never saw so much effort put into something as simple as hot chocolate! Now I live alone so I need foods I can keep and use in small portions without much effort. I tried abducting one of them but he had a hard time cooking with the shackles and chains on. Besides, I don't think he was really trying.Evo said:Yonoz, those all sound wonderful!
hypatia said:http://www.fda.gov/Fdac/features/1999/199_sprt.html#sproutchart
FDA gives the vlaue of sprouts.I infuse my own oils/vinagar for cooking. I grow many herbs and hang dry about 50% of them and use the rest for my mainstay products. I also make my own soaps and lotions.
turbo-1 said:My wife and I grow the bulk of our vegetables and I consider salsa/chili relish/pickles staples, and I make and can these at home while my wife is at work. We also gather and freeze a lot of wild and gardened foods and have 2 large chest freezers to hold that food.
EnumaElish said:Bread? Yogurt? Beer? Wine?
Yogurt is easy to make. I've never tried baking bread. A friend of mine used to brew his own beer.
turbo-1 said:Pickles are great with hot chilies in them. I even made some dill pickles using jalapeno slices instead of cucumber slices, with nice Russian garlic cloves and fresh flowering dill heads. Mmmm! Wonderful way to spice up a tuna-salad or egg-salad sandwich!
:rofl:moe darklight said:My mom made a cake once.
It came in real handy when my dad had to nail a picture to the wall and couldn't find his hammer.
Some staple/bulk foods that are easy to make at home include rice, pasta, bread, granola, and beans. These foods are all relatively simple to make and can be customized to suit individual taste preferences.
In most cases, it is more cost-effective to make staple/bulk foods at home than to purchase them pre-made. By buying ingredients in bulk and making them at home, you can save money in the long run.
Yes, there are many health benefits to making staple/bulk foods at home. By making foods from scratch, you have control over the ingredients and can choose to use healthier options, such as whole grains, less sugar, and natural sweeteners.
The equipment needed to make staple/bulk foods at home will vary depending on the specific food you are making. However, some common equipment that may be needed includes a stovetop or oven, pots and pans, baking sheets, a food processor, and measuring cups and spoons.
To ensure that your homemade staple/bulk foods have a longer shelf life, it is important to properly store them in airtight containers in a cool, dry place. Adding preservatives, such as lemon juice or vinegar, can also help extend the shelf life of certain foods. Additionally, freezing or canning certain foods can help preserve them for longer periods of time.