What you eating?

Originally posted by robbie carrobie
hmmm, we consider them biscuits although they are marketed as cakes, the dark chocolate ones are the finest!

If they were not legally classified as cakes, you would have to pay more for them.

Do you have them with anything or just snap them down?

Originally posted by Bosse de Nage
If they were not legally classified as cakes, you would have to pay more for them.

Do you have them with anything or just snap them down?

you think, cakes tend to be more costly than biscuits and jaffa cakes are amongst the cheapest except for custard creams and those awful digestive biscuits. I have them with a cup of Earl Grey made entirely with milk, there is just something about milk and chocolate, the ultimate being a cappuccino with some bitter dark chocolate.

Originally posted by Great Big Stees
No it's a hot roasted pepper paste from Indonesia. They make a variety each with a stepup in heat. I was introduced to it by a friend( Dutch/Indonesian) about 45 years ago. The company that makes it is called Conimex from Holland.

Many companies make sambals. Conimex is the most common brand, but people who should know (i.e., with Indonesian backgrounds) say it's not the best one. Good luck finding other brands outside the Netherlands or SE Asia, though - and AFAICT Conimex, though not best, is still quite acceptable quality. I wouldn't hesitate using it.

Also, there are several types of sambal. The plainest, most common one is sambal oelek. (I'm using the Dutch spelling here - in modern Indonesia they'd probably spell that ulek, but if you are looking for Conimex jars, they'll be using the old Dutch-like spelling.) It's very simple, just ground birds' eye peppers and a bit of salt.
Also very common is sambal trassi, which has a dollop of shrimp paste added. Sambal and trassi are very often used together in Indonesian cookery, so having them together in a jar can be convenient. No use, though, if you're just using it as a general pepper paste.

Then there are, as you mention, the roasted, fried and flavoured kinds. All of these canbe used to cook with, but are more often used as table sambal - that is, as a condiment. Sambal brandal has kemiri nuts (I think that's the same thing as candlenuts, but I'm not sure), trassi, lime leaves and tamarind added to it, and is fried. It's quite hot, and of all fried sambals, best for cooking with. Sambal badjak has onions, garlic, kemiri and a bit of sugar added, plus optional other ingredients such as lemon-grass and coconut paste, and is then fried. It's not quite as hot, but still piquant. Best added as a condiment, on the table. Sambal manis , literally "sweet sambal", has more onions and palm sugar, and is rather mild.
And that's only the ones you commonly fins in jars. The varieties you can make yourself are endless. Sambal with tomatoes, with a little peanut butter, with herbs, with red and green peppers... and then there are the complicated ones such as sambal Malaka or bean paste sambal.

I really must make a sambal goreng again soon.

Richard

Originally posted by yo its me
I'm having ginger nut biscuites dipped in philadelphia. It's very nice, very unhealthy too. Well in the popular way that people think certian foods are unhealthy. For me, I'm trying to avoid hydroginated fats and homoginised milk products and any other messed about foods. Simple foods are so much better and I miss having cream tops in my milk bottles.

yoghurt. steamed veg. peanut butter and honey sandwiches.

Just about anything that my frail teeth can get through.

Originally posted by Grampy Bobby
Table for One?


😞

Hey, what can I say, that's just how I roll.

Originally posted by yo its me
Buying non-homogonized milk is actually really hard. I've opted for a lacto-free brand of semi-skimmed and regular skimmed milk. I don't know if Philidelphia dose use homogonized milk, it dosen't say- only says parsturized. But I don't think they #have# to say, same with hydroginated fats- I'm going with 'if it dosen't day non-hydroginated then it is' but that really limits waht I can buy.

Probably not like that in Peru?

The thing they call 'leche' here wouldn't pass through regulations in the uk or Ireland. I have no idea what they put into but part of me doubts if even comes from a cow... you can buy fresh milk but by fresh i mean cow - bucket - bag - sold. Taste is ok, strong but takes a while for the stomach to get used to.

I miss dairy products... and Guinness.

Originally posted by Suzianne
Hey, what can I say, that's just how I roll.

Eh, you're far from the only one. No need to fret - let those who are jealous do that.

Richard

The post that was quoted here has been removed

You get good internet connection in the woods there?