Selfsufficientish.com

I didn't get where I am today without eating Blancmange,and I'd fight anyone for the skin.....but who the hell eats tapioca (aka frogspawn)??

Wow!! Tapioca!

I thought it was extinct. Along with sago.

ojay54 wrote:who the hell eats tapioca

ojay54 wrote:.....but who the hell eats tapioca (aka frogspawn)??

Me me me, when I'm allowed to.
I love em all, tapioca, semolina, ground rice, rice pudding, flaked barley, blancmange, milk jelly, crème caramel, trifle, hasty pudding.
That's probably the result of a childhood in a family who got a gallon of full cream milk every day from Myrtle our Jersey cow.
Home made butter and thick cream on everything, plus fried eggs on toast every morning, I sometimes wonder how I didn't die of a heart attack before I was 10.

You really should read Nourishing Traditions, Tony. Then you'll know why.

Oh, and I'll insert a quick and simple recipe that one of my neighbours brought to dinner a while back. She cooked tapioca pearls in fruit juice - can't remember what - then poured it over lightly cooked halved peaches. It set like jelly and was absolutely delicious. We had it with cream and the gal had coconut milk on hers - both lovely.

I haven't tried making it yet as we don't do puddings very often but I will.

That sounds a bit like Rote Grütze - which is a German fruit pudding made with sago. Absolutely love it. Made with red soft fruit (any type, really, best mixed, you can also use some rhubarb); served with vanilla sauce (aka cold custard) or cream. Particularly nice when it's still slightly warm. This is the time of year to make it...

Thanks, Ina. My friend is German - it hadn't occurred to me it would be a German recipe. I love custard too (especially the skin ) so I'll try it with that next time.

Is there a proper recipe, Ina? Or is it quite forgiving - in terms of quantities etc.

Found a recipe online:
http://www.chefkoch.de/rezepte/13679913 ... uetze.html

In German, of course, but good for the photos! Basically, they use 1 kg fruit, 250ml fruit juice (cherry in this case), 65g sago and 75g sugar. Bring fruit and juice to the boil with sugar, then just use the juice to cook sago for 20 minutes (if you mix it all together I know from experience that you will have boiled the fruit to death and still have white kernels of sago in it...). Then add fruit and cook for another 5 minutes. Quantities are somewhat forgiving - I like more sago and less sugar. Works well with frozen or bottled fruit (if you use bottled cherries, you'll have the juice there, as well).


Just thought - how the heck did we get from dock to Rote Grütze?

Stream of consciousness Ishness, Ina.

Now where was that bodkin?

Standard practice these days, Ina. Many thanks, I'll have a go this weekend.

Junkett, nutmeg, clotted cream.......... Yummm

hate to break up the Dock Hate party, but it does draw nutrients up from the sub soil or something

So they say doofaloofa, but what does it do with those nutrients? - I guess you could treat it like comfrey and keep cutting it for compost, but I have no intention of doing that. You'll need to keep it well away from where you're growing desirable plants. let it seed just once and you'll regret it...

^Dock Hayter

My chickens eat dock leaves... marginally useful

Wish they'd eat the bloody nettles !