Lovely cheese

[adrian1der]

I did the Tom Kerridge Flaxseed crackers at Christmas from Dopamine Diet which were very nice.

 

[Leadinglights]

Oh never heard of tasty Lancashire what did it consist of?

It was slightly more a cream colour rather than the white of crumbly and a waxy texture. It had quite a bite to it.

 

[Newbie777]

I did the Tom Kerridge Flaxseed crackers at Christmas from Dopamine Diet which were very nice.

Great, that's is so important that to they taste nice

I presume they are low carb?

 

[helli]

Lidl do a good selection of crackers at 3.5g for each crispy cracker
various flavours, Im having a go at the garlic ones for supper with
Blue Cheese keep trying to give up the supper urges🙂 its as bad as smoking !

We enjoy the Lidl crackers.
The wheat ones are our favourite (don't detract from the flavour of the cheese) and, compared to many crackers, they are low salt.

 

[Newbie777]

It was slightly more a cream colour rather than the white of crumbly and a waxy texture. It had quite a bite to it.

Oh I see,. I don't think have seen that type anywhere, perhaps one for Bury market, which has a lot of specialty stalls

 

[Leadinglights]

Oh I see,. I don't think have seen that type anywhere, perhaps one for Bury market, which has a lot of specialty stalls

Oh Bury market, I remember it well, used to walk through on the way to school, I went to Bury Grammar School in the mid sixties.

 

[Newbie777]

Your very clever.

World famous market as they say (I think it is know more for black puddings, which I don't eat), it was still a thriving market before lockdown, most people like it as it has variety and specialist stalls.

 

[Pine Marten]

Oh my mouth is watering - another cheese lover here! Stilton, good Red Leicester, occasionally Brie depending on mood...cheese is the food of the gods, with oodles of olives and several glasses of a nice red wine ...I'm glad we're shopping tomorrow, I can stock up

 

[Leadinglights]

Oh Bury market, I remember it well, used to walk through on the way to school, I went to Bury Grammar School in the mid sixties.

You mention black pudding which I also would not dream of eating, but we were in Ireland and I had duck with Boudin Noir and I said oh that was quite nice but then somebody said you know what it is don't you, horror black pudding.

 

[rebrascora]

@Leadinglights I believe it is a cultural issue with @Newbie777 regarding pork products and black pudding is made with pigs blood.
Personally I absolutely love it and when I was little my mother would go to the slaughter house up the hill and get a bucketful of blood and I would stir the milk and barley into it and keep stirring to prevent it curdling. She would then add chopped mint and pour it into big deep oven trays and bake it until the top went crispy. It was the best black pudding ever, with an almost Aero bar bubbly texture under the crust, not the dense stuff you get in a plastic sausage with great lumps of fat in it. I have her recipe book with it in but you just can't buy fresh pigs blood anymore.

 

[Newbie777]

Oh my mouth is watering - another cheese lover here! Stilton, good Red Leicester, occasionally Brie depending on mood...cheese is the food of the gods, with oodles of olives and several glasses of a nice red wine ...I'm glad we're shopping tomorrow, I can stock up

Can't fault you there, I think cheese and egg are a Diabetics best friend.

Sounds like you are having a whale of a time, enjoy.

 

[Newbie777]

You mention black pudding which I also would not dream of eating, but we were in Ireland and I had duck with Boudin Noir and I said oh that was quite nice but then somebody said you know what it is don't you, horror black pudding.

Oh dear, not a good thought!

 

[Newbie777]

@Leadinglights I believe it is a cultural issue with @Newbie777 regarding pork products and black pudding is made with pigs blood.
Personally I absolutely love it and when I was little my mother would go to the slaughter house up the hill and get a bucketful of blood and I would stir the milk and barley into it and keep stirring to prevent it curdling. She would then add chopped mint and pour it into big deep oven trays and bake it until the top went crispy. It was the best black pudding ever, with an almost Aero bar bubbly texture under the crust, not the dense stuff you get in a plastic sausage with great lumps of fat in it. I have her recipe book with it in but you just can't buy fresh pigs blood anymore.

Being a Muslim I cannot have any pork products.

I guess it is all about how we perceive food, I know some of my friends (non Muslim too) don't like the idea of pigs blood, but then again I eat Donner Kebab, knowing it is not all pure meat- so there is no right and wrong here we have a choice.

You way you make it sounds good and more enjoyable to you.

 

[rebrascora]

Yes, perception of food is a funny thing and many people are squeamish about certain foods just because of what they contain or the texture. Culture plays a big part in that and since my parents were country people it was a way of using all the parts of an animal because they could not afford to waste anything, it was just normal. Memories of making that black pudding are almost as important as the wonderful flavour and texture of eating it as it is a connection to my late parents and my upbringing.

I understand that some religions have issues with pork and pork products which was why I mentioned it and I certainly respect that. Thankfully there are plenty of other foods to enjoy, so we can all pick and choose what to put on our plates.... and the less people who eat black pudding, the more there is for me ... Looks like we may all have a problem with cheese though!.... as more people are diagnosed diabetic and convert to low carb higher fat eating, the demand for cheese is going to soar!!

 

[Newbie777]

Thank you, yes I agree especially about Culture.

I think if I saw how an animal was slaughtered for food and then the amount of wastage, I am sure I would find it very difficult and you are right in you did not waste anything. As human beings in the Western world, we have too much food process food and too much food wastage - I am thinking I am a prime candidate.

Regarding cheese, well, I think I will just convert my shed to store loads of cheese, that way when the boss (my wife) tells me off, I am actually enjoying my time in the shed.lol.

 

[rebrascora]

Thank you, yes I agree especially about Culture.

I think if I saw how an animal was slaughtered for food and then the amount of wastage, I am sure I would find it very difficult and you are right in you did not waste anything. As human beings in the Western world, we have too much food process food and too much food wastage - I am thinking I am a prime candidate.

Regarding cheese, well, I think I will just convert my shed to store loads of cheese, that way when the boss (my wife) tells me off, I am actually enjoying my time in the shed.lol.

Excellent plan! I like your thinking! Just make sure it is mouse and rat proof!

 

[Newbie777]

Oh no, typical, did not think of that. Maybe a metal box, that's should keep them out.

Perhaps in invest in elasticated trousers too

 

[rebrascora]

😱

 

[Drummer]

It is fairly easy to make your own crackers. I have a Bamix with a grinder so I take a cup of almond flour and give it a quick whizz to make it finer, then sieve it, and then look for seeds of any sort which are edible, pumpkin, sunflower, chia, flax, sesame, grind them small and sieve them, a cup of them, add a pinch of salt and a teaspoon of herbs then hot water, add it little by little and mix to make a slightly sticky dough. I use olive oil or coconut oil to make it possible to roll out the dough quite thin, then bake it at 160 degrees C.
If I am not going to eat them with cheese I do add in some cheese to the mixture.

 

[Newbie777]

That's amazing

I guess you really can't beat making fresh crackers.

Do you carb count? If so how much carb is there?

I am on Nairn's cheese oatcakes at 3.7g per cracker, but want to try some from Lidl.