In this day and age, museli and fruit yoghurt are both firmly established as part of the British diet. It was, of course, not always so.
My wife and I were trying to think back to our earliest experiences of these products in our childhood.
I have vague recollections of fruit yoghurt in the mid 1960s.
The earliest museli I encountered was Alpen, probably about 1970. Shortly thereafter I encountered Boots own brand museli, and those seemed to be the first two mass market muselis.
What about the rest of you?
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>>>museli and fruit yoghurt are both firmly established as part of the British diet.
Not in our fen they're not.... shredded wheat, bacon or quickly snatched chocolate will do us... no messing with all that modern stuff.
Last edited by: Fenlander on Mon 14 Mar 11 at 07:38
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I had a sheltered upbringing, I discovered yoghurt on cereal during ski holidays on the continent in the 1980s.
There is no way it can compete with the occasional Full English though.
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Yoghurt in the 1970s really did mean horrible nearly-sour milk, looking and tasting a bit like reprocessed sick. Modern yoghurt is totally different - a yummy creamy product with no suspicious lumps.
Somebody did once tell me how to pronounce it - something like yoooarrght, but that probably went out when ski became skee instead of she.
Muesli, according to a Swiss friend, was correctly mewursli, pronounced as two syllables.
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>> Yoghurt in the 1970s really did mean horrible nearly-sour milk
Weren't Ski yoghurts around in the 70s? Think I remember eating them as a kid, and liking them.
EDIT: launched in 1963
www.nestle.co.uk/ourbrands/productrange/creamsanddesserts/ski/
Last edited by: Focus on Mon 14 Mar 11 at 09:02
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EDIT: launched in 1963
www.nestle.co.uk/ourbrands/productrange/creamsanddesserts/ski/
See my item below. Their claim does not hold up.
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>> EDIT: launched in 1963
>> www.nestle.co.uk/ourbrands/productrange/creamsanddesserts/ski/
>>
>> See my item below. Their claim does not hold up.
How about this ad, allegedly from 1967? I'd forgotten what the pots looked like.
EDIT: sorry
happilymisunderstood.com/2009/10/14/ski-yoghurt-ad-from-1967-whats-it-all-about-and-does-it-matter/
Last edited by: Focus on Mon 14 Mar 11 at 09:30
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"yoghurt on cereal"
That combination is a more recent innovation - and one that I have not yet had the inclination to try.
I might add that while not averse to museli, I don't eat the stuff very often (I prefer Weetabix myself). I never eat yoghurt for breakfast; I have it as quick pudding after tea.
"Yoghurt in the 1970s really did mean horrible nearly-sour milk, looking and tasting a bit like reprocessed sick. Modern yoghurt is totally different - a yummy creamy product with no suspicious lumps."
Interesting comment. Yoghurt in 1970s as I recall was definitely more acidic than it is today, but I wouldn't have described it as having a flavour like sour milk. Indeed, I much preferred the yoghurt of the 1970s; I find the modern stuff to be too sweet, and lacking bite. A few years ago on holiday in the Cotswolds, I bought some locally made yoghurt from a farm shop, and it was just like I remember yoghurt of the 1970s - wonderful.
Last edited by: tyro on Mon 14 Mar 11 at 08:32
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I recently attended a presentation by a local guy whos family started yoghout in this country.
It was very interesting from many aspects.
Yoghourt was originally produced in china pots with a fancy logo on and their was a refund for returning the pots but many kept them and there are now collectors of such.
The present spelling comes about because, when the big boys moved into the market the family took them to court and forced them to use the new spelling.
He even had an ornate certificate from one of his customers, The Pope.
So Yoghourt has been around for many decades.
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"EDIT: launched in 1963
www.nestle.co.uk/ourbrands/productrange/creamsanddesserts/ski/
See my item below. Their claim does not hold up."
Interesting. What was the name of the family and their company, Henry? And when did they start selling the stuff?
I'm guessing that while the Ski claim is not be strictly accurate, it may well be the case that they, in 1963, were the people who actually made yoghurt a mass-market product, instead of one consumed by a small elite.
Last edited by: tyro on Mon 14 Mar 11 at 09:22
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Damn it - I found myself wondering about the Muesli element, specifically Alpen yesterday afternoon must be some 4sight !
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I can remember when olive oil was only available from chemists and the bottles were labelled 'do not swallow', or something similar.
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>>What was the name of the family and their company, Henry? And when did they start selling the stuff?
>>
I will try to find out tomorrow at our next Probus meeting (where the elderly gentleman gave us the talk).
He was a local guy ( IIRC a neigbour of a member )and not on the regular speakers circuit
I also would like him to put some of his info on record.
He was really great and genuine but I was astounded when he passed around the beautiful certificate from the Pope.
I think your comments re Ski are probably correct re the mass market.
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It is actually quite easy to make yogurt. You just need a carton of live yogurt from the farm shop to start you off, Simply heat the some milk (semi skimmed or full cream according to taste) and allow to cool to just above blood heat.
Add a few spoons of yogurt and put in a pre warmed vaccuum flask. Put on flask lid and store somewhere warm like the airing cupboard to avoid heat loss. In 24 hours you will have a flask of yogurt.
If you put some aside for a starter you will have an unlimited supply
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.....and for Museli - get a lump of wood, saw a chunk off, gather the dust, add raisins and nuts to taste and pour milk over the mixture. Foul stuff.
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>> .....and for Museli - get a lump of wood, saw a chunk off, gather the
>> dust, add raisins rabbit droppings and nuts gravel to taste and pour milk over the mixture. Foul stuff.
>>
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Even a vegetarian friend of mine found the choice between a bacon butty and muesli a no-brainer !
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People who turn veggie are always tempted by the smell of a bacon buttie
Watch anyone eating museli, and they never look happy doing it. Check it out next time you see it.
Last edited by: Zero on Mon 14 Mar 11 at 10:00
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>> Watch anyone eating museli, and they never look happy doing it. Check it out next
>> time you see it.
That blonde girl with the uber cute face and perfect body in the alpen advert, she looks happy. I look happy watching her look happy (at least until M clouts me).
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>>
>> >> Watch anyone eating museli, and they never look happy doing it. Check it out
>> next
>> >> time you see it.
>>
>> That blonde girl with the uber cute face and perfect body in the alpen advert,
>> she looks happy.
That's called acting
>> I look happy watching her look happy
That's desperation
>>(at least until M clouts me).
That's serious and not acting.
Last edited by: Zero on Mon 14 Mar 11 at 10:51
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I've never seen a Jogger looking happy either, I also wonder why they always jog on the side of a busy main road instead of a leafy country lane.
Maybe they get a boost from the exhaust fumes?
Pat
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>> I've never seen a Jogger looking happy either
No pain, no gain. The nice bit is when you stop :)
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pda said:
>> I've never seen a Jogger looking happy either, I also wonder why they always jog
>> on the side of a busy main road instead of a leafy country lane.
>>
>> Maybe they get a boost from the exhaust fumes?
I run cross country, during the day from spring to autumn, and at night during the darker months. The runners you see probably don't look happy because it is hard work, but it is very enjoyable. And the main benefit is the mental well being. It's rather like meditation, you spend one hour doing something repetitive, which clears away stress, and obsessive thoughts, and you get an endorphine rush too. I agree that running along a busy road is pretty unpleasant. Were you to drive your nice car cross country, through fields and woods, you might see happy runners. ;)
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Tyro said:
>> People who turn veggie are always tempted by the smell of a bacon buttie
>>
>> Watch anyone eating museli, and they never look happy doing it. Check it out next
>> time you see it.
I really like muesli, but it has to be a certain kind, unsweetened and with cooked grains. Alpen is unpleasant. Some of the Dorset cereals are nice. But the ones with uncooked flattened grains are vile, the grains taste like flour for some not so unfathomable reason. And to truly convince you that I am mad, I eat it with unsweetened soya milk. I can't abide cow's milk.
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"Tyro said:
>> People who turn veggie are always tempted by the smell of a bacon buttie
>>
>> Watch anyone eating museli, and they never look happy doing it. Check it out next
>> time you see it."
Actually, Leif, it was not I who said that.
Don't think I've been mistaken for RF before, but, come to think of it, the style of our posts is somewhat similar.
;-)
Actually, my wife is quite fond of Museli - though it has to be the right kind. Lifeforce Irish Museli is her favourite. (Believe it or not, you can actually buy it on Amazon.com.)
I even eat Museli myself - more often than I eat bacon butties.
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They're eating the wrong sort if they're not happy eating it! Jordans natural muesli is very nice not like the floor sweepings that is Alpen.
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It is actually quite easy to make yogurt.
I remember doing it once or twice as a student, using my thermos flask. I added jam before eating. It wasn't bad - but it was pretty runny, and I suspect that Cliff would have thought it was horrible!
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>> and I
>> suspect that Cliff would have thought it was horrible!
>>
No, actually I loved home-made yoghurt, made in the thermosflask as described.
When I had access to proper fresh-from-the-cow unpasteurised milk it produced the thickest yogurt I know, tasting like a pretty good approximation to real cream.
I could keep the culture * going for months, and then suddenly something used to go wrong, perhaps an alien bacterium or something, and it would produce a weird brew of separated lumps in a watery green liquid, and it was time to start again.
* Told me by a Welshman:
What's the difference between an eisteddfod and joghurt?
Yoghurt is a live culture.
Last edited by: VxFan on Mon 14 Mar 11 at 10:17
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Porridge.
You can keep your muesli, yoghurt, bacon butties, full English or whatever.
For me it's a large bowl of porridge with lots of fresh fruit on top and two strong cups of Assam tea. Unbeatable!
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Yoghurt: Berlin, 1959. Now as Tyro: porridge, or in German "Brei" - mush!
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>> For me it's a large bowl of porridge with lots of fresh fruit on top
>> and two strong cups of Assam tea. Unbeatable!
I'm with you on that one Chris. Far too much porridge, stir through raisins, bashed walnuts, sliced banana, cubes of apple with a pinch of cinammon over them (to soak up the juice as much as anything), honey (although not too much) and finish off with whatever's needing used out the fruit bowl.
You dont want again to eat until tea time.
Although, a raddison hotel breakfast (in scotland at least) with the haggis is probably at a level pegging.
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I have never eaten museli in my life and thats not about to change.
I actually eat semolina for breakfast, got into the habit years ago when I did 9-5 job.
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>>stir through raisins, bashed walnuts, sliced banana, cubes of apple with a pinch of cinammon over them (to soak up the juice as much as anything), honey (although not too much) and finish off with whatever's needing used out the fruit bowl<<
A recipe 'for life'.
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I have also never eaten muesli (or yoghurt) in my life. Cornflakes, blue milk and sugar for breakfast for me every day since I was that high (indicates very short person).
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Sometimes have cheap Asda muesli (ie. includes a reasonable amount of sugar) with a banana - I find it much more substantial/filling than something like cornflakes.
Would prefer a full English though :)
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>>>more substantial/filling than something like cornflakes.
Indeed... add cement and it's a good base repair for crumbling brickwork.
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Is it true wallpaper paste can be made from porridge and water?
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>> Is it true wallpaper paste can be made from porridge and water?
>>
>>
>>
No - you are thinking of wood-chip paper.
You can use muesli as pebble-dash.
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Flour and water.
Here's the recipe if you want to have a go:)
www.ehow.com/how_7615174_make-wallpaper-paste-flour.html
Pat
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>> Is it true wallpaper paste can be made from porridge and water?
It is when I make it.
(Thread drift!
Iffy, can you let me have the link to the jar opener thingy that you mentioned in another thread some time ago? I've searched, but can't find it).
Last edited by: Clk Sec on Tue 15 Mar 11 at 08:51
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...Iffy, can you let me have the link to the jar opener thingy that you mentioned in another thread some time ago? I've searched, but can't find it)...
It's called a Baby Boa jar opener.
Here's an Amazon link, but if you Google 'Baby Boa jar opener' other retailers have them.
I bought mine pre-internet, so they've been around for a while.
Only plastic and rubber/silicone, but quite well-made.
www.amazon.co.uk/Mobility-Baby-Boa-Jar-opener/dp/B00185DQRA
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If you have trouble holding the jar tight with the other hand this one may be better for you.
www.amazon.co.uk/Just-Works-Electric-Jar-Opener/dp/B002J4UI9I/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1300181721&sr=1-3
It works well for me.
Pat
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>>It works well for me.
Thanks for the link.
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>>It's called a Baby Boa jar opener.
Many thanks, Iffy.
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...Many thanks, Iffy...
From a brief root around the 'net, I see Boas are marketed as general strap wrenches.
They can be used for light plumbing applications as well as opening jars.
I reckon mine would just about do a car oil filter.
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Would that be a jam-jar filter ?
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My Lidl oil filter wrench is in the kitchen drawer where it doubles as a jar lid unscrewer
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IMO all the ingredients are delicious if eaten separately, but just taste like rabbit food or workshop sweepings when mixed together:
Oats - much nicer cooked, as porage (Scottish spelling makes you stronger)
Raisins - munch a handfull if peckish but it's not yet din-din time
Nuts - to round off a meal when you've eaten everything else and are sprawled in front of an open fire. Finish off the wine or open another bottle.
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This is the recipe for the original Bircher muesli, note no wheat!
germanfood.about.com/od/introtogermanfood/r/birchermuesli.htm
Muesli really needs to be soaked over night to make it digestible - especially if it contains wheat.
It's quite nice soaked in orange juice (freshly squeezed) or apple juice, and served with yogurt (preferably Soya)
and topped mit grated apple.
Let food be thy medicine, and medicine be thy food!
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>>Let food be thy medicine, and medicine be thy food.
Cut meat and dairy products from your diet for a few weeks, and see your blood pressure head south!
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>> >>Let food be thy medicine, and medicine be thy food.
>>
>> Cut meat and dairy products from your diet for a few weeks, and see your
>> blood pressure head south!
I'll pass on the lifestyle advice from a man who has a phobia about wheelie bins! ;)
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>> I'll pass on the lifestyle advice from a man who has a phobia about wheelie
>> bins! ;)
Would that be me or Fenlander?
Twitch...
:-)
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>>Cut meat and dairy products from your diet for a few weeks, and see your blood pressure head south<<
Add coffee to that list effendi, but peops prefer to pop pills.
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"IMO all the ingredients are delicious if eaten separately, but just taste like rabbit food or workshop sweepings when mixed together"
In my experience, it's not quite that simple. It depends on a) the type of museli, and b) how long you let it soak. Alpen tastes completely different from "whole-food" museli, and it's not just the fact that Alpen (at least original Alpen) had sugar added. "Whole-food" museli does, to me, taste pretty similar to cardboard if I eat it immediately after pouring on the milk. But, as Dog says, if you let it soak an hour or two or even longer, it isn't too bad. But then I wouldn't eat Bran Flakes, or even Corn Flakes without letting them soak in the milk to soften up and let the flavour come out.
"Oats - much nicer cooked, as porage"
For years, I started my day with my oats cooked as porridge. But I then discovered that I preferred them soaked. Pour on milk (blue milk, of course - none of this semi-skimmed stuff) and leave for an hour, or preferably two hours.
Last edited by: tyro on Tue 15 Mar 11 at 09:03
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>>>>It's called a Baby Boa jar opener.
Iffy
A very useful little gadget. Many thanks from Mrs CS.
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Chris Peugeot said:
>> Porridge.
Lovely stuff. And nice made with soya milk. But I don't like spending an hour cleaning the pan afterwards. I'm sure they should have used porridge to stick the tiles on the space shuttle, they would never have fallen off.
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So ... let's sort the men out from the boys, shall we? who among us makes real porridge??
i.e. 'steel-cut' Irish Oatmeal, made with water and a little salt, cooked for about 20 mins, Mmmmm!
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Well lets see, we have proper porridge as a breakfast, not evening meal so salt is not on the menu....strange Jock thing that like battered and fried mars bars i s'pose...no offence to our esteemed hordes from north of the wall..;)
Scottish organic whole rolled oats (5kg for less than a fiver at Daily Bread wholefoods, Northampton).
I heaped mug of oats, 1/2 mug milk, 1 and 1/2 mugs water, boil up and simmer for 5 mins max...gets too smooth if longer.
That gives 2 generous servings for 'er and me, add sugar as reqd to taste, yumm.
Go the rest of the day without hunger till evening meal of equally good food, seldom is processed food eaten here, and never in the case of the hound...everything raw just as she'd get in the wild.
As for Irish oatmeal, is that a west country thing, smuggled in to Cornish coves in the wee small hours.
Pan cleaning?..no problem, induction quality pans tend to have serious anti stick coatings inside, rinse under the tap removes all in a trice.
Last edited by: gordonbennet on Sat 2 Apr 11 at 14:49
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>>As for Irish oatmeal, is that a west country thing, smuggled in to Cornish coves in the wee small hours<<
b'Jaysus - we don't go infer that sort of marlarky down here Seamus, this is the Duchy of Cornwall don't cha know!
I believe Irish oatmeal is an American thing, only came across it this morning :)
www.mccanns.ie/
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I'll tell ya what - you can only buy *Irish* oatmeal in America!
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>> I believe Irish oatmeal is an American thing, only came across it this morning :)
>>
>> www.mccanns.ie/
Trust the Americans to take one of natures finest foods and destroy it, they cut the oats up for heavens sake, might as well put it in the blender and eat ready brek.
Proper oats should be whole and stone rolled...not between the thighs of dusky maidens, that's a certain cigar i believe unless i have the innuendos all confused there, must investigate that.:-)
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Don't bother with pans on the hob - nuke in in the microwave for two minutes. It cooks better that way and saves on the washing up. A little salt does bring out the flavour. Best served with brown sugar or even better maple syrup.
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>> or even better maple syrup.
Yup. Damned expensive though. I used to buy large tins of it when in Canada, 2 to 3 times the volume of a standard beans can. The dark is nice.
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SWM makes real porage a couple of times a week......good slow release brekkie....but no salt, thanks.
I'm happy with any cerial, really but I sometimes just have a couple of slices of sourdough bread from our award winning bakery, lighly buttered with a scraping of diabetic marmy.
Butter !....now that might be a good subject for a thread !!
Yoghurt has been our post meal evening pud for a long time. I cut the Activia with a couple of spoonfuls of Greek unsweetened and sometimes crumble a digestive into it
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>>might as well put it in the blender and eat ready brek<<
:-D
>>but I sometimes just have a couple of slices of sourdough bread from our award winning bakery<<
Ad sum nice M&S soda bread last week - yum!
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"Yup. Damned expensive though"
It is but it's worth it- a unique taste. I visited a farm, I guess that's what you would call it, where they produced it in Nova Scotia and it is an interesting process. The sap only runs for a short period each spring and it takes around 40 litres of sap to make a litre of syrup. It comes in 3 grades with 1 being the lightest and 3 being the darkest and strongest in flavour.
The nearest thing in flavour I have come to it is palm honey made in the Canary Island which is made from evaporating the sap of the Canary Palm tree
Last edited by: CGNorwich on Sat 2 Apr 11 at 17:58
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>> It is but it's worth it- a unique taste. I visited a farm, I guess
>> that's what you would call it, where they produced it in Nova Scotia
I think you must have gone to a sugar house. They also produce it in Quebec province, and they have 'cabanes a sucre', where you can go and stuff your face with nosh, flavoured with maple syrup. I seem to recall baked beans with maple syrup, and other 'delicacies'. By the way you can tap silver birch trees, and collect the sap to make wine, and presumably syrup.
As an aside, a "hot toddy" probably gets its name from fermented palm sap or toddy, and a 'toddywalla' (spelling?) is someone who collects the sap.
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This is the place I visited - looks like the sap is running well this year!
www.sugarmoon.ca/farm.php?content=46
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>> This is the place I visited
Very nice. Pancakes with maple syrup, mmmm ...
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Yep never saw the attraction until I went to Canada, now every time I go to the N America I have it, no doubt full of e-numbers, sugar etc etc but the taste :-)
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>>I seem to recall baked beans with maple syrup, and other 'delicacies'.
Hotcakes with lashings of maple syrup and two eggs over eeeeeasy...
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>>Hotcakes with lashings of maple syrup and two eggs over eeeeeasy...<<
How can you eat eggs with maple syrup, you Philistine you :)
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When in Rome...
Edits to say; hotcakes first, while eggs being cooked to order.
Last edited by: Clk Sec on Sun 3 Apr 11 at 09:27
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The yanks know how to do breakfast, if only they could do proper sausages and bacon.
Oh and real coffee.
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got into bircher muesli when living in switzerland 1968. they would leave in soak overnight.
now swmbo makes a version for my staple breakfast. jumbo rolled oates ,sunflower seeds, sultanas, chopped walnuts, flaked almonds , choped walnuts. add natural yoghurt and bit of apple. mix it like concrete . great stuff
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>>mix it like concrete . great stuff<<
Ah! ... wattle and daub, all you need now is some of my building blocks ~
www.flickr.com/photos/43576259@N04/5591098875/
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"got into bircher muesli when living in switzerland 1968."
I think you are going to take the award for the first person on this forum to become a muesli eater.
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>> "got into bircher muesli when living in switzerland 1968."
>>
>> I think you are going to take the award for the first person on this
>> forum to become a muesli eater.
>>
Talent scouts are out now, searching for elderly muesli eaters, and trying to sign them up for unnecessary forum membership. This is the last day of the Muesli Year.
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The coming of yoghurt and museli to Britain - Fenlander
