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Andy D
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« Reply #120 on: 02:19:12, 24-03-2007 » |
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Thanks for the recipe Mort. I've made my own lemon pickle in the past but have never tried to make lime pickle. I just love it (LP that is), have it with most curries and other dishes as well. How long will it keep if you make it according to your recipe?
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Morticia
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« Reply #121 on: 02:34:38, 24-03-2007 » |
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Andy,
Ages and ages and ages and a-g-e-s. Think pickled onions and then longer. I keep mine in the fridge once opened. No probs.
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harmonyharmony
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« Reply #122 on: 13:18:56, 24-03-2007 » |
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Explain please hh! I have lime pickle with most of my curries but are you actually cooking with it?
Well the recipe instructs you to use a teaspoon of lime pickle in the curry, well chopped. My lime pickle didn't have enough bits in it to really make that much difference and I think that a bit more pickle would be effective. I ate it with mango chutney, lime pickle and chilli pickle, rice, a naan and some lettuce dressed with yogurt (and a little bit of garlic and spices). Yum. if you are a lover of lime pickle you might like to try making your own. It`s not difficult and it knocks the socks off of most of the ready bought stuff.
Wow! Might give that a go. Not sure the girlfriend will approve... |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Morticia
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« Reply #123 on: 14:34:04, 24-03-2007 » |
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Explain please hh! I have lime pickle with most of my curries but are you actually cooking with it?
Well the recipe instructs you to use a teaspoon of lime pickle in the curry, well chopped. My lime pickle didn't have enough bits in it to really make that much difference and I think that a bit more pickle would be effective. I ate it with mango chutney, lime pickle and chilli pickle, rice, a naan and some lettuce dressed with yogurt (and a little bit of garlic and spices). Yum. if you are a lover of lime pickle you might like to try making your own. It`s not difficult and it knocks the socks off of most of the ready bought stuff.
Wow! Might give that a go. Not sure the girlfriend will approve... That means there`ll be all the more for you, hh!  |
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harmonyharmony
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« Reply #124 on: 17:40:30, 24-03-2007 » |
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Do you chop the limes up before pickling them?
Just been reminded by textual massage that I'm eating out tonight.
Oh dear, what a shame.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Morticia
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« Reply #125 on: 20:23:11, 24-03-2007 » |
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Cripes, yes, hh! DO chop them into small pieces, that way you get the juice as well. The chopping is probably the most time consuming part of the exercise. But the smell while you are doing it is just mouthwatering!
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MabelJane
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« Reply #126 on: 00:02:43, 25-03-2007 » |
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Pizza dough
Thank you very much h-h. I'll print that out now and have a go asap - or rather, get the kids to! MJ  |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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harmonyharmony
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« Reply #127 on: 19:44:04, 25-03-2007 » |
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OK
Bloody Mary pasta sauce
Garlic (couple of cloves flattened with the back of a knife)
Onion (sliced)
Vodka (shot)
Tomato juice (strained from can of chopped tomatoes - i.e. the one I used for my pizza)
Pasta (I'm using stuffed tortelini)
Worcester sauce (dash)
Other stuff (I'm throwing in a few pine nuts and will probably grate some pecorino on top when I put it on the plate)
Fry the garlic in oil until it starts to sizzle a little.
Add the onion and fry until it's soft and melting.
Turn up the heat and throw in the vodka, quickly followed by the tomato juice.
You want the sauce to reduce a little (not too much), so keep an eye on it.
Cook the pasta and, just before it's ready, throw in the worcester sauce and your other bits and pieces.
Serve with (perhaps) some fresh spring greens.
Lovely.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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harmonyharmony
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« Reply #128 on: 21:03:04, 25-03-2007 » |
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Discovered that during my habitual drinking of Virgin Marys in the morning, I completely used up my Worcester sauce, so had to make do with a dash of Tabasco and didn't quite add enough. Never mind, it was still very nice. Just going to go and make some semolina for pudding, then I'm going to make some bread (thank you Nigel Slater). I'm gardening for a violinist tomorrow (hoping that it's going to stay a little bit dry  ) |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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trained-pianist
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« Reply #129 on: 21:06:05, 25-03-2007 » |
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What kind of bread? I know a good recepy for soda bread with buttermilk in it. I used to make it often, but after a while did not like it anymore. I like sour dough bread now, or yeast dough bread. I like all sorts of breads and I love doughs.
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Morticia
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« Reply #130 on: 23:32:06, 25-03-2007 » |
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I think I got on the wrong thread here.
Tony, Bread. Thread. Whatsa coupla letters matter? |
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harmonyharmony
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« Reply #131 on: 23:33:00, 25-03-2007 » |
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I think I got on the wrong thread here.
Unless your Mac is overheating to the point where it can be used as a culinary implement... What kind of bread? I know a good recepy for soda bread with buttermilk in it. I used to make it often, but after a while did not like it anymore. I like sour dough bread now, or yeast dough bread. I like all sorts of breads and I love doughs.
Just normal bread - flour, yeast, water. It's the first time I've done this since school. |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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harmonyharmony
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« Reply #132 on: 23:42:34, 26-03-2007 » |
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I actually cooked the bread this morning, which meant that I had to dash out and leave it on the cooling rack all day.
By the time I got home it had a very firm crust that has taken the sharpest knife that I possess to cut, but I thought it tasted very nice. I ate it with Shropshire blue and smoked mackerel pate (No! Not together! What's wrong with you?)
I've tried again, this time using a loaf tin (I'd been following Nigel Slater's recipe and he prefers a 'rustic artisan loaf') so we'll see how this turns out.
Hopefully, I will finally have a bread maker soon.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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harmonyharmony
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« Reply #133 on: 00:48:27, 27-03-2007 » |
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 Here's the second attempt. Colour isn't brilliant, but it smells good! Eating toast with chocolate spread and marmite (no... not together...) just about to put some music on and slip into bed. |
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« Last Edit: 18:54:42, 29-03-2007 by harmonyharmony »
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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MabelJane
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« Reply #134 on: 22:02:06, 27-03-2007 » |
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Mmmm...smells lovely! I've got my 12 year old into bread-making using the bread-maker. It's dead easy BUT you have to be around when it's finished to take it out or it goes all soggy'n'orrible. The hole in the bottom of the loaf's a bit of a pain (the turny-roundy thing gets stuck inside sometimes too  ) - do all bread-makers have this problem? And I do find the white bread recipe makes a rather oversweet loaf - I think sugar's necessary for the rising process but why so much? Sorry - sounds like one big moan now! Delicious brown bread though - and I like adding poppy or sunflower seeds. MJ  <----licking lips not sticking out tongue! |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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