General tips

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.


Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.


Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.














Cold Buttermilk Soup (Kaernemaelkskoldskall) Recipe
Cold Buttermilk Soup (Kaernemaelkskoldskall) Category Mexican Recipes 
Views 91 
Ratings 0 
Ingredients And Procedures

4 c Buttermilk

2 Eggs

4 tb Sugar

1 ts Vanilla extract

Juice of 1 lemon Grabbed a little Danish cookbook at a sale this weekend. After going through it I've decided that the Danes could give the Japanese a run for their money as far as strange and wonderful edibles go. They depend heavily on fish and even have a version of sushi that I'll go into in some detail later in the packet. There is also a hitherto unsuspected connection between Danish food and Mexican food. It's really interesting to see how all these dishes from various countries inter-link. I ran across this early on in the Danish book and it raised my eyebrows enough to keep me going... Beat the eggs, sugar, lemon juice and vanilla together in the bowl the soup is to be served in. Beat the buttermilk and fold in a little at a time. If you want to make something out of this dish, top the bowl with a cup of whipped cream. Small cakes of oat meal, fried in butter and sugar, pressed into moistened eggs cups and turned onto a plate, are served with this dish. It can also be served after the main course with whipped cream, meringue and sweetened fruit. From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957. Posted by Stephen Ceideberg; March 9 1993.

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: