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Rob has been looking at some recipes for camping food this weekend, some of which are fro the opposite side of the pond.
Now, we understand, at least vaguely about "cups" as a measurement, but the measurements in this recipe have us rather confused :-
Black Eyed Peas and Rice
serves 1
1/4 cup instant rice
1/4 cup dried black eyed peas
1 T shelf stable bacon
1/2 T dried roasted red pepper
1/2 T dried tomato
1/2 t dried oregano
1/4 t onion flakes
1/4 t garlic powder
red pepper flakes to taste
1 t olive oil
1/2 t red wine vinegar
1/4 t liquid smoke
2 dashes hot sauce (or to taste)
Is it "T" for tablespoon and "t" for teaspoon perhaps? And if so, what in the name of His Noodly Appendage is "shelf stable bacon"? Not to mention "liquid smoke"....
All help gratefully received
Now, we understand, at least vaguely about "cups" as a measurement, but the measurements in this recipe have us rather confused :-
Black Eyed Peas and Rice
serves 1
1/4 cup instant rice
1/4 cup dried black eyed peas
1 T shelf stable bacon
1/2 T dried roasted red pepper
1/2 T dried tomato
1/2 t dried oregano
1/4 t onion flakes
1/4 t garlic powder
red pepper flakes to taste
1 t olive oil
1/2 t red wine vinegar
1/4 t liquid smoke
2 dashes hot sauce (or to taste)
Is it "T" for tablespoon and "t" for teaspoon perhaps? And if so, what in the name of His Noodly Appendage is "shelf stable bacon"? Not to mention "liquid smoke"....
All help gratefully received
confused
I think 'liquid smoke' is possibly some sort of sauce, but as for the 'shelf stable bacon'... not a clue.
I wonder if Edith knows?
April has answered about the bacon. It sounds vile :-)
Shelf stable bacon is almost ham. pre-cooked, slices of bacon that don't need keeping the a fridge. Like UHT milk really.
No idea on the tee issue though.
I'll send Rob the smoke link.
If the bacon taste as much like bacon as UHT milk does like milk, it sounds a bit yuck! :-)
Yes, liquid smoke is hickory-smoke flavoured liquid in a bottle (I do not want to know how it is made, but I have some on my shelf). The liquid is thin like vanilla essence, and does not require refrigeration to stay good.
T = tablespoon and t = teaspoon. These are North American tablespoons and teaspoons, not Australian, which are bigger.
Shelf-stable bacon is going to be bacon (side pork in Yuckian, I think), that has been smoked to the point that it does not require refrigeration to avoid creeping rot. Most bacon sold is wet stuff that rots at the drop of a hat (from the modern production method of soaking it in water to make it weigh more).
And now you know everything. :)
If you change your mind there's a link upthread :-)
Thank you - I'll investigate how they relate to the Yuckian version then :-)
Thanks. I've never heard of it before (nor side-pork, but then as a veggie I'm not up with all the meat terms). caomhin compares it to UHT milk and since we've always belived that UHT stands for Ultra Horrible Taste, that doesn't make it sound very inviting :-)
If only :-)
Lots of useful conversion charts here (http://www.metric-conversions.org/volume/uk-tablespoons-conversion.htm) though.
Nasty nasty nasty.
My favourite bacon, to which I treat myself once a year when I visit the place where it's made, is Suffolk Black Bacon from Emmett's of Peasenhall. It's utterly delicious, and in its vacuum pack as sold, it'll keep for at least a year in the fridge, and pretty well indefinitely in the freezer.