"beer yeast" contains the B-vitamin complex. I have no idea if you have 100percent recommended daily allowance of all B-vitamin complex vitamins if you take a fixed amount of the beer yeast.

Mix these
1. "beer yeast"(it's best if you know exact amount)
2. 1 mashed banana
3. 2 Times more milk than amount of "beer yeast".

mix it in a bottle and close it with a lid.
Drink after 9 hours, and the terrible taste of the beer yeast is gone.

Which means it tastes banana after those 9 hours.

This post was last modified: 12-25-2005 09:51 AM by user0zer.

userOzer, that sounds truly horrible, sorry. Is it supposed to be something that tastes good, or something that is good for you?

Grilled sandwiches are pretty easy to make, cattfinated...do you like that sort of stuff? I like ham and cheese with thinly sliced tomato and sprouts. Directions are easy: Put lunchmeat and cheese of choice on bread, top with tomato and bread. Try to use meat and cheese that aren't overly processed, they're healthier. Melt 1 teaspoon of butter in a skillet/pan over medium heat, use a fork to spread as it melts. Put the sandwich in,  cook till toasted on first side, using a fork or spatula to lift the corner and check. Put a small amount of butter on the top before flipping it (it will melt after flipping over) and toast to desired toastiness (?).

If you have fruit or salad on the side, it's a pretty complete meal.

I've also made this with NO butter, especially if making a sandwich with focaccia or rolled thin bread. In those cases, I would use a lower heat and put a heavy pan on TOP of the sandwich to squash it flat while cooking.  

I posted this mainly because you can have a lot of fun experimenting with different fillings. Try getting a handout menu from a fancy sandwich shop if you're stuck for ideas, maybe?

Those are really basic, are you looking for more complicated recipes? I could rattle off a few, but don't know how complex you want them.

Yes it sounds terrible to you. Sorry I forgot to mention leave it in the fridge for 9 hours.(needs good preparation)

Well, it's the only kind of organized way I eat food. It contains all the B vitamin complex. Them beeing vitamins which don't stay in the bloodstream for more than half a day. Called 'water solluble'.

Gee, I'm sorry...That didn't come out the way I meant it.  :oops:

So does it taste good?

Yes, after 9 hours, (maybe even less) it tastes banana.

I tried a few times to mix it and drink right away, but the taste of the beer yeast, was not gone, and it was a bit difficult to drink.

I leave it in fridge after 11 o'clock evening, and drink it 8 o'clock morning.

How much alcohol content is in the banana mash fermented drink?

Beans and franks:  one can of beans.  cut up two frankfurters (hot dogs).  Heat together by your favourite method.  Eat

Lentils:  use red (really orange colour) or yellow lentils about 250 g  (1 cup?)   Wash well and drain.

Cut out one onion into small pieces.  Fry in olive oil with smashed garlic and smashed ginger root.  Add 1 tsp tumeric.  Add lentils.  Fry abit.  Then add 2 cups of hot water.  Let boil then turn down the heat and simmer until the lentils are tender.  It will look like porridge.  Add salt to taste.  You can add garam masala spice to taste too.  Serve with rice or flat bread.  Sometimes I like grated cheddar cheese on top.  Very cheap, very nutritious.

Oatmeal porridge.   use the kind that needs to be cooked, not instant.   boil 3 cups of water and 1 tsp of salt in a pot.  Add 1 cup of rolled oats.  Let boil then immediately turn down the heat and simmer on med-low until cooked  (5-10 minutes)  Eat with canned fruit, jam, brown sugar, syrup, molasses and milk or whatever you like.  Leftovers can be put into covering dish and into fridge.  I make enough for several morning.  To reheat just mash it up with some water and microwave or cook in a pot.  It is good and much less expensive than all those boxed cereals that have "corn syrup" added to make children addicted to them.

I'm not sure how much alcohol is in it, but I could go and buy a microscope (always wanted one). But I don't know how to look for it, or what to look for.

Maybe it would be easier to let a business analyze the chemistry of "banana mash fermented drink".

Here's a simple recipe for some snacks, good for the holidays! :grin:

Stuffed egg

Description: Easy recipe, in fact, i learned to make it when i was 10, so..

Neccessities for 4 people

12 eggs (if you're hungry, this'll give people 3 servings)
Ketchup
Mayonaise (or whatever, optional)
Mustard (optional)
Pepper or salt.
small bowl
knife
pan with water (for boiling)
teaspoon or something similar
dish

Preparation
1: boil the eggs, make sure they're hard-boiled, you'll want the yoak (or whatever the yellow stuff is called) to be hard.
2: peel the eggs, you won't need the shell.
3: Slice the eggs in half, you'll want to cut them from top to bottom.
4: Take a teaspoon, or something of that size to spoon out the yellow yoak, and put it in the bowl.
5: Add either ketchup, mustard or mayonaise to the bowl. (feel free to experiment, i mixed ketchup and mayo)
6: Mix it up, when you're done, use the spoon to put the mixture in the egg halves.
7: After you finish, use either salt or pepper to season the eggs.
8: (optional) If you like to add something that might taste good, feel free to experiment.

And voila, you have some stuffed eggs. Mind you, this recipe is old, and i may have forgotten something or made a mistake here or there, i'll probably make it sometime soon. Either way, eat well.

I tend to rely on either off the shelf junk, or dried goods, and then add to them. Some of my regular ones tend to be:



Pasta, Tuna and Mayo:
Er, like it says:
- Tuna (Canned)
- Pasta (I prefer Tubes or Macarones)
- Dab of Chopped Seasoned Garlic or Garlic Puree*
- Herbs added to water with the Pasta helps.
+ Sweetcorn can be thrown in too but not required.

Throw pasta in a pan, and bring to boil, then simmer til soft (I preboil the water in a kettle, and then simmer for 15 minutes because I'm THAT lazy). Drain tuna, stick in a bowl, throw in the garlic, herbs, and then dollop on some Mayo, mix it up, and you're done. Canned sweetcorn you just need to put into a sieve, wash thru and drain, and it's ready to use normally.



Pasta/Rice Salad:
- A tomato "base" sauce. Stuff you get in jars, NOT tomato puree or ketchup.
- Tuna
- Garlic or Seasoned Galric
- Herbs (Oregano I like, or Provincial Herbs**)
- Small amount of fine chopped onion
+ Goes with Rice or Cous-Cous best
+ Can add kidney beans, Sweetcorn, Peppers if available
+ Easily make a larger amount and use over a couple of days either hot or cold.

Rice is prepared much like the Pasta in the last example except it works best to boil off the water, not drain it manually with a sieve. Again, just put the tuna in a bowl, add what you want like the Tuna/Pasta example, and dollop on the tomato, mix it up, and throw it on the rice when it's ready. If you're makign a large amount, put the rice/tomato in a larger bowl for easy stirring.

Cous-Cous is even easier to use than rice, just put some in a small bowl, boil a kettle, and adds small amounts of boiling water, and stir, repeat until it's nice and soft. (Careful not to swamp the cous cous)



Other easy things, are like taking things like "ready in 5 minutes" stuff, and adding to them. Such as 3 Cheeses Spaghetti (dried), and then adding some Mushroom, Herbs and Ham to it, or taking a pizza or plain cheese pizza and adding your favourite ingrediants.

Also many sauce based food - Curry, Bolognese etc are actually very painless to prepare and look more daunting than they are.

Most basiclly consist of:

- Chop and simmer some onions with oil until they are transparent(ish)
- Chop and cook meat until it's looking pretty well sealed all over (pink for red meats, whitish for pork or chicken), throw in some garlic around now.
- Throw in the jarred sauce, mix it in, stir for a bit, turn the heat down to simmer until it looks thick enough for your taste. And you're done, can serve immediatly or leave to stand (I think it tastes better if given time to stand)



Plus they usually make enough for several people, or for one person over several days (freeze what you don't need).

Hope some of that advice helps =)   (coming from the worlds laziest Aspie cook)


*I've only ever seen this in Spain (ie. here), basiclly it's garlic that's been \"pickled\" in either seasoning, or olive oil, it has a nice sharp taste but none of that garlicy burning sense of plain uncooked garlic. Chopped up finely it's crunchy and adds to it.

** Again, seems to be local to Spain

Trench Meat Pudding

Ingredients
½ lb Steak
2 oz Shredded Suet
Salt and Pepper to taste
2 cups Oatmeal
2 small Peeled Onions (if available)
Cold water

Method
Chop the steak and the onion finely and mix with the suet and the oatmeal. Season to taste with the salt and pepper and then mix into thick dough with cold water. Grease a pudding basin and fill it to three quarters full. Cover with grease-proof  paper. Tie down securely and steam for 3 ½ hours. Ideal  served with mashed spuds and gravy.

Sorry but that is Ugggg... gross.

Yeah, uh, I'll eat most things - from bean sprouts to brussel sprouts, but suet is the one thing that I find utterly inedible :oops:, still others may like it...

Sounds yummy to me! :smile:

I think that Trench Meat Pudding sounds facinating, but i think if I served it up to the family there could be a mutiny!

I have always found that a very simple to cook meal is a roast. You just need to take care with hot spitting, sizzling fat and hot ovens. Fan-forced ovens are great to use but rather hot when opened.

You just need to cut the vegetables into chunks and throw then into the roasting, pan, with the meat if there is room. Potatoes and pumpkin don't really need to be peeled, just washed, and pumpkin peel can be eaten or set aside. Sweet potatoes and onions need peeling, though. They are very easy to grow where I live.

The formula for the meat that I follow is; roast at a high heat for 20 minutes, then turm the heat down to moderate, and roast for 25 minutes per 500 grams of meat. So for a 2kg hunk of meat that's 20 mins on high and 1 hour and 40 mins on moderate or lower depending on the individual oven. If you roast a chicken there is no carving to do. Vegetables only need about half an hour to cook.

I make the gravy using the pan juices. Remove the cooked meat. Pour off excess grease from pan juices, sprinkle gravy mix or flour onto the pan, mix till a paste, pour over strained water that vegetables such as peas or cabbage or carrots have been cooked in, set aside vegetables, pour water into paste, mix, pour liquid back into saucepan that had the cooked vegetables in it, cook and stir the gravy till thick.

Roasts are great. I especially love Kangaroo roasts.