Give me the truth - I can handle it!

[Dyson Diver]

but i do eat tomato puree on wholemeal toast for breakie,, its like instant bruchetta ,,, try it before you scoff , or cheese and rubarb and ginger jam on toast .

[dry suit diver]

cheese jam WTF is that then?


the truth- aliens landed at twickenham at half time and took the two teams , they just fecked up the return and put the good rugby head on the taffs

[Dyson Diver]

ok ,, here we go ,,, toast as normal , light spread of propper butter , then cover toast with thin spread of jam , strawberry is ok , but rubarb and ginger is preferable , then cover jam with waffer thin slices of cheese ,,, mature cheddar , or smoked applewood ,,, mug of coffee ,,, sit back and enjoy . ultra nummy

[dry suit diver]

Originally Posted by Dyson Diver

ok ,, here we go ,,, toast as normal , light spread of propper butter , then cover toast with thin spread of jam , strawberry is ok , but rubarb and ginger is preferable , then cover jam with waffer thin slices of cheese ,,, mature cheddar , or smoked applewood ,,, mug of coffee ,,, sit back and enjoy . ultra nummy

thats definitley a NI thing

[Dyson Diver]

lol , im originally from northern england , that does explain many things ,, but ,, try it ,,, its like a sweet and sour breakfast .

[PW1664]

Rhubarb and Ginger Jam

2 1/2 lb rhubarb, trimmed and chopped (prepared weight)
2 1/2 b sugar
Juice of 2 lemons
1 oz fresh root ginger
4 oz preserved or crystalised ginger, chopped


Put the rhubarb in a large bowl in alternate layers with the sugar and lemon juice]. Cover and leave overnight.

Next day, crush or bruise the root ginger slightly with a weight or a rolling pin and tie in a piece of muslin.

Put the rhubarb mixture into a preserving pan with the muslin bag, bring to the boil and boil rapidly for 15 minutes. Remove the bag, add the preserved or crystalised ginger and boil for a further 5 minutes, or until setting point is reached.

Remove any scum, then pot and cover in the usual way.

Note: Although I haven't made this I would be inclined to finely chop the lemon peel and add that, plus any pips to the muslin bag. This would help release some more pectin. Another thing you could do to help reach set point more quickly is to use preserving sugar which has a little pectin added to it.

Cheese

Cheese is a food made from the milk of cows, goats, sheep and other mammals, by coagulating the milk, originating in the European cuisine. This is accomplished by first acidification with a bacterial culture and then employing an enzyme, rennet (or rennet substitutes) to coagulate the milk to "curds and whey."[1] The precise bacteria and processing of the curds play a role in defining the texture and flavor of most cheeses. Some cheeses also feature molds, either on the outer rind or throughout.
There are hundreds of types of cheese produced all over the world. Different styles and flavors of cheese are the result of using milk from various mammals or with different butterfat contents, employing particular species of bacteria and molds, and varying the length of aging and other processing treatments. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or wood smoke. Whether the milk is pasteurized may also affect the flavor. The yellow to red coloring of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked as part of various dishes; most cheeses melt when heated.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses, however, are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, followed by the addition of rennet to complete the curdling. Rennet is an enzyme mixture traditionally obtained from the stomach lining of young cattle, but now also laboratory produced. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.
Cheese has served as a hedge against famine and is a good travel food. It is valuable for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is a more compact form of nutrition and has a longer shelf life than the milk from which it is made. Cheesemakers can place themselves near the center of a dairy region and benefit from fresher milk, lower milk prices, and lower shipping costs. The substantial storage life of cheese lets a cheesemaker sell when prices are high or when money is needed.

Toast

Toast is sliced bread which has been browned by exposure to dry heat. This browning reaction is a form of Maillard reaction. Toasting warms the bread, making it more pleasant to eat for some, and makes it crisp such that it holds toppings more securely. Toasting is also a common method of making stale bread palatable. Toast is often served with butter, cheese, marmalade, or any number of other toppings. Toast is a typical breakfast food. Immigrants from the North of England took special recipes to Nortern Ireland like Ruhbarb and Ginger Jam, topped with cheese layered on Toast and eaten while drinking Coffee.


Coffee

Coffee is a widely consumed stimulant beverage prepared from roasted seeds, commonly called beans, of the coffee plant. Coffee was first consumed in the 9th century, when it was discovered in the highlands of Ethiopia.From there, it spread to Egypt and Yemen, and by the 15th century had reached Persia, Turkey, and northern Africa. From the Muslim world, coffee spread to Italy, then to the rest of Europe and the Americas.Today, coffee is one of the most popular beverages worldwide.
Coffee berries, which contain the coffee bean, are produced by several species of small evergreen bush of the genus Coffea. The two most commonly grown species are Coffea canephora (also known as Coffea robusta) and Coffea arabica. These are cultivated in Latin America, southeast Asia, and Africa. Once ripe, coffee berries are picked, processed, and dried. The seeds are then roasted, undergoing several physical and chemical changes. They are roasted to various degrees, depending on the desired flavor. They are then ground and brewed to create coffee. Coffee can be prepared and presented by a variety of methods.