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I find spiritual food the best. It might not satisfy the stomach but it does give reasoning and satiation when hungry. Manna had a taste somewhere between honey and olive oil, or probably both, which would be rather nice in my opinion especially if fried. Its ingredients seem to reflect both protein and carbohydrates and so would form a basis for many meals, with the availability of eggs meat and other things that the Israelites may have had with them. The fact they got fed up with it is their own fault in that had they done as they were told, they would have been a month or two crossing the desert (or should I say dessert?!) rather than forty years.


The human race is a strange item indeed. We stand upon the greatest cataclysm, known to man talking about what to eat. I’m waiting for my sourdough bread to rise. I’m using old fashioned brown spelt with white spelt 50/50, honey, salt and vegetable oil and coat it with sesame seeds. When it’s a day old, and nicely matured, then I toast it, spread olive oil infused with red peppers, and spread some marmite on it, or if I fancy something sweet, then it’s butter and Frank Coopers old thick cut Oxford marmalade, with a cup of either earl grey or oolong tea. But we do not live on bread alone……
 
BARNABY THE DOG. said:
I find spiritual food the best. It might not satisfy the stomach but it does give reasoning and satiation when hungry. Manna had a taste somewhere between honey and olive oil, or probably both, which would be rather nice in my opinion especially if fried. Its ingredients seem to reflect both protein and carbohydrates and so would form a basis for many meals, with the availability of eggs meat and other things that the Israelites may have had with them. The fact they got fed up with it is their own fault in that had they done as they were told, they would have been a month or two crossing the desert (or should I say dessert?!) rather than forty years.


The human race is a strange item indeed. We stand upon the greatest cataclysm, known to man talking about what to eat. I’m waiting for my sourdough bread to rise. I’m using old fashioned brown spelt with white spelt 50/50, honey, salt and vegetable oil and coat it with sesame seeds. When it’s a day old, and nicely matured, then I toast it, spread olive oil infused with red peppers, and spread some marmite on it, or if I fancy something sweet, then it’s butter and Frank Coopers old thick cut Oxford marmalade, with a cup of either earl grey or oolong tea. But we do not live on bread alone……
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I can't wait to retire Barney, the first thing I'm gonna do is get your recipe from you and make my own! Every time you describe your bread it makes me hungry!
 
Proverbs 14 v 15 said:
I can't wait to retire Barney, the first thing I'm gonna do is get your recipe from you and make my own! Every time you describe your bread it makes me hungry!
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It’s easy: to make a culture, simply mix some flour with water to form a slightly fluid paste and put it in a kilner jar with the lid slightly ajar to let the air in. Leave it for a week in a well ventilated room to attract the right microbes and it should start to rise in a week. If not, replace it and start again. Just about three tablespoons of spelt flour should do. Once it starts to bubble, through away half, (or make a pancake out if it) feed the rest of it on another tablespoon of flour and built up its strength for a week or two until it responds overnight in doubling its size and then you have an active culture. Keep it in the fridge.and feed it weekly. I use an about 250grams for a kilo loaf which lasts me about a week. It does not go stale as long as you do not cut into it the day you bake it. All the moisture is lost. The bread is still fresh after 7 days, as the day it was baked.

I use the Shipton Mill for my flour. They deliver free of you order over £30. They grow their own wheat etc using local farmers and offer many traditional wheats flours from the 1800s all of them grown without pesticides and the mill it themselves - I think in a genuine mill too. I use their spelt. Both whole grain and white and the taste is just magnificent. I sometimes use black treacle as a sweetener especially if I make rye bread. If you want to know how to make good german rye bread ask @Edith There isn’t much she does not know about sourdough.

You can make bread with ordinary yeast though in an hour or two. If you use shipton mill for your flours you will notice the difference and you can always use a machine to knead it for you! No need to retire first!
 
BARNABY THE DOG. said:
I find spiritual food the best. It might not satisfy the stomach but it does give reasoning and satiation when hungry. Manna had a taste somewhere between honey and olive oil, or probably both, which would be rather nice in my opinion especially if fried. Its ingredients seem to reflect both protein and carbohydrates and so would form a basis for many meals, with the availability of eggs meat and other things that the Israelites may have had with them. The fact they got fed up with it is their own fault in that had they done as they were told, they would have been a month or two crossing the desert (or should I say dessert?!) rather than forty years.


The human race is a strange item indeed. We stand upon the greatest cataclysm, known to man talking about what to eat. I’m waiting for my sourdough bread to rise. I’m using old fashioned brown spelt with white spelt 50/50, honey, salt and vegetable oil and coat it with sesame seeds. When it’s a day old, and nicely matured, then I toast it, spread olive oil infused with red peppers, and spread some marmite on it, or if I fancy something sweet, then it’s butter and Frank Coopers old thick cut Oxford marmalade, with a cup of either earl grey or oolong tea. But we do not live on bread alone……
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Eh perro ladrador! Menos mal que Jesús se compadecerá de nosotros y hará milagros si fuese necesario para que comamos no solo pan sino también peces. Pero no te pongas sibarita cuando llegue en momento y quieras levadura, quédate feliz con lo que te de.
Mira! tiré en palo!!! Búscalo perrito bueno! jajajajaj. Hasta cuando te levantas aguafiestas me haces sonreír.
 
Proverbs 14 v 15 said:
B

But biscuits are little sweet things for dipping in your cuppa tea or coffee 🤔
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No maam. I am American. Biscuits are those big fluffy things you mop up sausage gravy with. Cookies are what we have with tea, unless you're a heretic and prefer coffee. Coffee is ok but it gives me acid stomach and makes me jittery. In America we take the grease from sausage or bacon and mix milk and flour with it. It takes a little wrangling to get the consistency right but in the end you have a gravy you can pour over the biscuits and feed your hungry starving chilluns. This breakfast is second only to beans and taters with cornbread. Southerners don't put sugar in their cornbread but I do sometimes. Cornbread is great for breakfast in place of cereals.
I will stop there because I hear banjos playing in my head.
 
BagdadBill said:
No maam. I am American. Biscuits are those big fluffy things you mop up sausage gravy with. Cookies are what we have with tea, unless you're a heretic and prefer coffee. Coffee is ok but it gives me acid stomach and makes me jittery. In America we take the grease from sausage or bacon and mix milk and flour with it. It takes a little wrangling to get the consistency right but in the end you have a gravy you can pour over the biscuits and feed your hungry starving chilluns. This breakfast is second only to beans and taters with cornbread. Southerners don't put sugar in their cornbread but I do sometimes. Cornbread is great for breakfast in place of cereals.
I will stop there because I hear banjos playing in my head.
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You've just described "Yorkshire puddings" that we have with our Sunday roasts! Honestly, the way you lot changed the English language is shocking 😆 and don't get me even started on going outside in your pants instead of your trousers 😂
 
Proverbs 14 v 15 said:
You've just described "Yorkshire puddings" that we have with our Sunday roasts! Honestly, the way you lot changed the English language is shocking 😆 and don't get me even started on going outside in your pants instead of your trousers 😂
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Yes sir! Best not to go outside in your pants in America!
 
BagdadBill said:
Birria is the latest craze. I tried it and it is delicious but, there is still no substitute for Carne Asada, Baja style with no red sauce. When I moved to Tennessee I learnt that they don't know Indian food and Mexican food is Taco Bell back here. I have yet to meet a Mexican back here who understands the Baja style of food. A small family opened up a small store and it seems to be doing well. They sell Tamales on Saturday which is a blessing for me. At least I have that. I gave up a lot leaving Arizona.
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I'll put it on my list.
 
Proverbs 14 v 15 said:
You've just described "Yorkshire puddings" that we have with our Sunday roasts! Honestly, the way you lot changed the English language is shocking 😆 and don't get me even started on going outside in your pants instead of your trousers 😂
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OK I'll bite. I know what trousers are. I even know what Yorkshire pudding is but I don't think I made it correctly. In America, a Sunday pot roast is a communion meal with God. Even though my family were not church people, that is the way it always felt to me. Why the differ over pants? I'm pretty sure the Irish invented trousers anyway.. Whisky can't be the only thing we're known for.
 
BagdadBill said:
OK I'll bite. I know what trousers are. I even know what Yorkshire pudding is but I don't think I made it correctly. In America, a Sunday pot roast is a communion meal with God. Even though my family were not church people, that is the way it always felt to me. Why the differ over pants? I'm pretty sure the Irish invented trousers anyway.. Whisky can't be the only thing we're known for.
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These are pants Bill 😅 oh I see, you're Irish not 'merican? 🤔😊
 

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Jahrule said:
How do we not have a food thread yet? Food is my favorite thing. I bet you all have some killer recipes. Nothing brightens my day more than a good meal. Personally, I've been on a ramen kick lately. But I'll post more stuff too.

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I am partial to lamb. Lamp chops, leg of lamb, you name it. I call it "God's red meat". :D
 
Jahrule said:
I'll put it on my list.
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Thinly sliced beef marinated in lime, cilantro, onions, garlic and Italian seasoning will get you started. Some call it skirt steak or flank. Generally it is the piece of meat that is thrown away by some. You marinate it for a few days and throw it on the grill and have a feast.
Next up. Menudo. I am a huge fan of red menudo, Mexican style. It is a healing food and good for you. Made from tripe and nixtamalized white corn.
 
BagdadBill said:
Thinly sliced beef marinated in lime, cilantro, onions, garlic and Italian seasoning will get you started. Some call it skirt steak or flank. Generally it is the piece of meat that is thrown away by some. You marinate it for a few days and throw it on the grill and have a feast.
Next up. Menudo. I am a huge fan of red menudo, Mexican style. It is a healing food and good for you. Made from tripe and nixtamalized white corn.
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I now live in Arizona bro and had some menudo last week. Super good! I too absolutely love carne asada! Actually, I can eat just abourt anything. I even like poi and I love kimchee. Dry lima beans, not so much.
 
BrooksB said:
I now live in Arizona bro and had some menudo last week. Super good! I too absolutely love carne asada! Actually, I can eat just abourt anything. I even like poi and I love kimchee. Dry lima beans, not so much.
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Kim chi is so expensive in stores. I made an attempt at making it a month ago. I did OK but I didn't follow the instructions and it came out watery. Cabbage sweats and makes its own juice. If you add water it ruins it. What I would give for some Korean food right now. I thought you two were moving to Havasu.
 
BagdadBill said:
OK mate. Thems underwear. My grandaddy was Irish. He landed in Canada and walked across the border. I guess that makes my da an anchor baby. I hope Trump doesn't find out.
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My nan was Irish too 😍 yes, you got it Bill, them pants are under wear, not trousers 😆
 
BrooksB said:
I am partial to lamb. Lamp chops, leg of lamb, you name it. I call it "God's red meat". :D
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Lamb is now sooooo expensive here in the UK that I don't even allow my eyes to look upon it! Must be 7 or 8 yrs since we had any..
 
BagdadBill said:
Thinly sliced beef marinated in lime, cilantro, onions, garlic and Italian seasoning will get you started. Some call it skirt steak or flank. Generally it is the piece of meat that is thrown away by some. You marinate it for a few days and throw it on the grill and have a feast.
Next up. Menudo. I am a huge fan of red menudo, Mexican style. It is a healing food and good for you. Made from tripe and nixtamalized white corn.
Click to expand...
That sounds yummy except the tripe 🤮
 
BARNABY THE DOG. said:
I find spiritual food the best. It might not satisfy the stomach but it does give reasoning and satiation when hungry. Manna had a taste somewhere between honey and olive oil, or probably both, which would be rather nice in my opinion especially if fried. Its ingredients seem to reflect both protein and carbohydrates and so would form a basis for many meals, with the availability of eggs meat and other things that the Israelites may have had with them. The fact they got fed up with it is their own fault in that had they done as they were told, they would have been a month or two crossing the desert (or should I say dessert?!) rather than forty years.


The human race is a strange item indeed. We stand upon the greatest cataclysm, known to man talking about what to eat. I’m waiting for my sourdough bread to rise. I’m using old fashioned brown spelt with white spelt 50/50, honey, salt and vegetable oil and coat it with sesame seeds. When it’s a day old, and nicely matured, then I toast it, spread olive oil infused with red peppers, and spread some marmite on it, or if I fancy something sweet, then it’s butter and Frank Coopers old thick cut Oxford marmalade, with a cup of either earl grey or oolong tea. But we do not live on bread alone……
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I always wanted to try that manna. Despite the Israelites complaining about eating it every day, I have always wanted to try some.
 
Jahrule said:
I always wanted to try that manna. Despite the Israelites complaining about eating it every day, I have always wanted to try some.
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It sounds rather like the taste one would get from a naturally fermented dough. Such a food is very digestible and harmonises with the body chemistry naturally. I would not be surprised to see its recurrence come the tribulation given that Jehovah will not fail His people.
 
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