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Post by whisper on Aug 28, 2020 8:15:21 GMT -5
Here in the UK, they had rationing for 14 years, it ended in 1954. My Nan used to tell me about it. It sounded grim! Edited to say: Nowhere near as grim as the Channel Islands, they had a dreadful time
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Post by Easton on Aug 28, 2020 10:14:39 GMT -5
Sir Tony Robinson covered the Channel Islands in his Walking Through History programme, Series 4, Episode 4: Nazi Occupation Channel Islands.
It's a gritty, sometimes disturbing, sometimes enlightening episode, with first-hand interviews by survivors of the occupation. I hope you can see it where you live.
Also, BBC's Wartime Farm covers rationing very well, and it's amazing how little families lived on. You might want to check it out.
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Post by whisper on Aug 28, 2020 10:53:36 GMT -5
Sir Tony Robinson covered the Channel Islands in his Walking Through History programme, Series 4, Episode 4: Nazi Occupation Channel Islands.
It's a gritty, sometimes disturbing, sometimes enlightening episode, with first-hand interviews by survivors of the occupation. I hope you can see it where you live.
Also, BBC's Wartime Farm covers rationing very well, and it's amazing how little families lived on. You might want to check it out.
I've been to Guernsey a few times on holiday as a kid. Some of the locals would talk about the war. I remember meeting a very interesting old lady Miss Milbourne, she used to live in a Martello Tower. The Germans took it over during the war, and she never went back to it.
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Post by alanankrett1 on Aug 28, 2020 15:29:37 GMT -5
Hi Easton
Thanks for posting that
I will watch it eventually but I doubt that it will tell me anything that I don't already know. I find the subject very disturbing.
The channel Islands, albeit were part of the British Commonwealth, are much closer to France than England and the French did nothing to defend the islands. Once there was a NAZI presence anyone with even the slightest connection to Judaism were rounded up, placed in short term accommodation, and eventually exported to concentration camps never to be heard of ever again. For various reasons British forces could do nothing about it at the time.
All very disturbing. Still, it was the closest the Germans ever got to invading this then powerful nation
I think that Jersey probably suffered more than Guernsey. Either way, they both suffered and for no reason
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Post by Easton on Aug 28, 2020 16:39:18 GMT -5
^ Tony explains the history, of course, but he digs much deeper and finds the things that are not common knowledge. I've seen the episode a number of times and I have it on DVD and I would say that only about 15% is actual history.
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Post by alanankrett1 on Aug 28, 2020 16:59:55 GMT -5
Appreciate what you are saying but it is common knowledge for my generation, sort of, and certainly common knowledge for previous generations in this country. The British Isles.
I found the documentary by JOHN NETTLES very informative if you would like to try and find that. I think that you would find it very interesting
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Post by Easton on Aug 28, 2020 18:52:09 GMT -5
^ Sorry. I thought you might be interested in hearing some incredible personal stories from people who lived through it.
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Post by alanankrett1 on Aug 29, 2020 7:49:19 GMT -5
Please don't misunderstand. I am very interested. I will watch it eventually but I think that I have already seen it. TV programs over here are repeated a lot !!!!
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Post by rickking on Sept 11, 2020 13:00:16 GMT -5
My mother used to tell us how she would put a can of sweetened condensed milk into a pot of boiling water. The milk would turn to caramel (or something like that), and she could use that in cakes, pies, cookies, etc.
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Post by Easton on Sept 11, 2020 16:10:28 GMT -5
It makes Dulce de Leche. In the United States, it's called caramel sauce.
1 can sweetened condensed milk 1 pot large enough to the can of milk lying on its side Enough water to completely cover the can of milk
1 - Bring a large pan of water to a rolling boil. Make sure that you put enough water in the pan to completely cover the can you're about to cook. 2 - Remove the label from the can of sweetened, condensed milk and carefully submerge it into the boiling water using a pair of tongs or a slotted spoon. Make sure you place the can on its side, so it can roll around. If you place the can bottom or top-side down, the boiling water can cause it to bounce up and down, which is really annoying... 3 - Cook the can for 3 hours, making sure the can is covered with water at all times. Add more boiling water if necessary. 4 - Using a pair of tongs, a fork or a slotted spoon, take the can out of the pan and place it onto a heatproof surface to cool.
5 - Make sure it has cooled to room temperature before you open the can, otherwise the dulce de leche will squirt out like a fountain... Once cooled, stir until smooth.
Cooled dulce de leche can be stored, tightly covered, in the refrigerator for up to 3 weeks Spread it on bread, drizzle over cookies, cake or ice cream or eat by the spoonful. Enjoy!
IMPORTANT: Do not leave unattended. Make certain that the can is ALWAYS submerged in boiling water to lessen the chance of explosion. (Exploding cans are very rare if you're diligent about keeping the can covered in water.)
Remember: Maintain the water at a gentle, rolling boil, not a hard boil.
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Post by pinkbaker07 on Sept 11, 2020 18:00:04 GMT -5
My mother used to tell us how she would put a can of sweetened condensed milk into a pot of boiling water. The milk would turn to caramel (or something like that), and she could use that in cakes, pies, cookies, etc. Do you mean in place of sugar? 🤔
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Post by rickking on Sept 11, 2020 18:32:41 GMT -5
My mother used to tell us how she would put a can of sweetened condensed milk into a pot of boiling water. The milk would turn to caramel (or something like that), and she could use that in cakes, pies, cookies, etc. Do you mean in place of sugar? 🤔 Exactly! During the War, rationing made sugar hard to come by. My mother was a newlywed, and she wanted to make sure Dad had lots of good things to eat!
And just a note, Dad tried to enlist in the Navy, but his eyes weren't good enough. So he worked in war production here at home.
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Post by pinkbaker07 on Sept 11, 2020 18:39:52 GMT -5
Do you mean in place of sugar? 🤔 Exactly! During the War, rationing made sugar hard to come by. My mother was a newlywed, and she wanted to make sure Dad had lots of good things to eat!
And just a note, Dad tried to enlist in the Navy, but his eyes weren't good enough. So he worked in war production here at home.
Interesting. I do alot of baking and couldn't imagine not having sugar or flour. Its hard to find canned pumpkin anywhere right now.
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Post by whisper on Sept 12, 2020 8:37:00 GMT -5
It makes Dulce de Leche. In the United States, it's called caramel sauce.
1 can sweetened condensed milk 1 pot large enough to the can of milk lying on its side Enough water to completely cover the can of milk
1 - Bring a large pan of water to a rolling boil. Make sure that you put enough water in the pan to completely cover the can you're about to cook. 2 - Remove the label from the can of sweetened, condensed milk and carefully submerge it into the boiling water using a pair of tongs or a slotted spoon. Make sure you place the can on its side, so it can roll around. If you place the can bottom or top-side down, the boiling water can cause it to bounce up and down, which is really annoying... 3 - Cook the can for 3 hours, making sure the can is covered with water at all times. Add more boiling water if necessary. 4 - Using a pair of tongs, a fork or a slotted spoon, take the can out of the pan and place it onto a heatproof surface to cool.
5 - Make sure it has cooled to room temperature before you open the can, otherwise the dulce de leche will squirt out like a fountain... Once cooled, stir until smooth.
Cooled dulce de leche can be stored, tightly covered, in the refrigerator for up to 3 weeks Spread it on bread, drizzle over cookies, cake or ice cream or eat by the spoonful. Enjoy!
IMPORTANT: Do not leave unattended. Make certain that the can is ALWAYS submerged in boiling water to lessen the chance of explosion. (Exploding cans are very rare if you're diligent about keeping the can covered in water.)
Remember: Maintain the water at a gentle, rolling boil, not a hard boil.
I seem to remember making fudge like that, a very long time ago when at school
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Post by kazk on Sept 13, 2020 20:31:35 GMT -5
Of course, there are alternatives to sugar -- like molasses, sorghum, honey. We don't see honeybees on The Waltons' property, but that would have been an option. There was one episode where they showed John going to smoke the bees to get honey. I think it might have been The Wedding because Curt joined him to help.
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