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The Radio 3 Boards > General Chat > The Coffee Bar > What's that burning?
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Author Topic: What's that burning?  (Read 50785 times)
Morticia
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« Reply #1920 on: 10:08:46, 11-04-2008 »
How about a recipe, Milly? I'd hate to think of you wrestling with a soggy but seductive smelling Jiffy Bag Grin
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Milly Jones
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« Reply #1921 on: 10:14:39, 11-04-2008 »
Recipe would be great Mort!  Smiley
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Morticia
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« Reply #1922 on: 10:21:18, 11-04-2008 »
Up and coming. I did a bit of mix and match with various recipes, chucked out what I didn't want and kept what I did. Then fiddled a bit more.

<sound of footsteps descending the stoney steps into the archives>

Aha, found my indescipherable scribbles

Pickled Cucumbers (makes 2 jars)

6   baby cucumbers
3   cloves garlic, quartered
White mustard seeds. Approx 1 heaped teaspn per jar
Fresh Dill. Be generous.

3/4 cup white wine vinegar
1    tblespn sea salt
2 and 1/4 cups water

Combine the vinegar, salt and water, bring to the boil and let it boil for 5 minutes. If it looks as though it's reducing too much, remove from the heat. Allow it to cool.

Add the mustard seeds to the jars.

Top and tail the cucumbers, slice lengthwise into halves. If that's too big for the jar, then quarter them. Pop them into the jars and push the dill and sliced garlic as far down inbetween the cucumbers as you can.

When the vinegar mixture is cool pour it into the jars. Make sure the cucumbers are covered with it. Close the lids and wait for 2 weeks ...

Enjoy! Smiley
« Last Edit: 10:50:02, 11-04-2008 by Morticia » Logged
martle
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« Reply #1923 on: 11:03:59, 11-04-2008 »
Ooooh, I WISH I liked them! They sound so good...  Cry Cry
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Milly Jones
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« Reply #1924 on: 11:13:13, 11-04-2008 »
Thank you Mort.  As soon as he's back to school the week after next and I have my kitchen to myself again, I'll do those.  I've never done them before.  Anyway I've printed off the recipe and it's stuck on my notice board so that I don't forget.  Nom nom nom  Cheesy
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Morticia
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« Reply #1925 on: 11:34:47, 11-04-2008 »
Quote from: martle on 11:03:59, 11-04-2008
Ooooh, I WISH I liked them! They sound so good...  Cry Cry

Oh dear Sad It's a very mild pickling process, Mart. The idea is to eat them as soon as possible, unlike the I-take-no-prisoners pickled onion. Or (look away now Richard) cornichons. Or is that you don't like vinegar? Maybe you are one of the band of people known as 'bitter tasters'. My cousin is one and his aversions include just about anything green (sorry) including cucumbers. In fact the smell of cucumbers makes him nauseous. He's in hospital at the mo and he's had to battle with the nurses until they finally wrote on his notes, effectively, 'Will not eat his greens' Cheesy Apparently it's more prevalent in males than females. Strange ol' world, innit? Grin
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martle
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« Reply #1926 on: 12:47:13, 11-04-2008 »
No good I'm afraid, Mort. I love onions, cucumbers, eggs... but pickle 'em, however mildly, and I run a mile. I can just about take sauerkraut, especially when accompanying a good...



 Grin
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Morticia
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« Reply #1927 on: 13:53:28, 11-04-2008 »
You utter hound, Martle! Grin
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oliver sudden
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« Reply #1928 on: 17:10:24, 11-04-2008 »
No, no, no, no, no, no, no, no, no, no.

This is what sauerkraut (at least, its slightly more easterly cousin choucroute) is for.
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martle
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« Reply #1929 on: 17:13:29, 11-04-2008 »
I yield to the honourable member!   Tongue Tongue
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thompson1780
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« Reply #1930 on: 09:32:23, 12-04-2008 »
Ollie,

Have you read Jeffrey Steingarten's "The Man who ate Everything"?  There's a particularly good chapter on his search for a perfect Choucroute.

Mind you, there's also a particularly good chapter on his search for the perfect Wagyu.  And one on his search for the perfect.....

Tommo
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perfect wagnerite
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« Reply #1931 on: 16:33:29, 12-04-2008 »
Quote from: Andy D on 10:24:03, 10-04-2008
This doesn't sound like my cup of tea! Shocked

A gourmet coffee blended from cat droppings is being sold at a London department store for £50 per cup.

Jamaican Blue Mountain and the Kopi Luwak bean are used to create Caffe Raro which is thought to be the most expensive cup of coffee in the world.

Kopi Luwak beans are eaten, then passed, by the Indonesian Civet cat and sell for £324 a kilogram.

http://news.bbc.co.uk/1/hi/england/london/7340005.stm

I did have a fleeting thought about funding my retirement from the little presents our neighbour's cat leaves in the garden ...  perhaps not.

Anyway, to more savoury matters - on the menu here tonight:  home-made celeriac soup, currently bubbling away, and Cymric lamb steaks.
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martle
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« Reply #1932 on: 16:38:56, 12-04-2008 »
Nice!

And so to the meatballs. That's right, the ones I've been promising myself I'd make all week. A mouthwatering and utterly authentic-sounding southern Italian recipe fom the pen of goddess Marcella Hazan, involving bread mushed in milk, egg, parmesan, parsley, marjoram and a breadcrumb coating, with a simple tomato sauce. Oh boy. Oh boy oh boy.  Smiley
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perfect wagnerite
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« Reply #1933 on: 16:54:03, 12-04-2008 »
Sounds like a great recipe.  I've got a Swedish cookbook that contains a recipe for traditional meatballs, but I've never yet managed to make it really work - the meatballs always fall apart, even after cutting back on the milk.  Tips welcome!
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At every one of these [classical] concerts in England you will find rows of weary people who are there, not because they really like classical music, but because they think they ought to like it. (Shaw, Don Juan in Hell)
richard barrett
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« Reply #1934 on: 17:22:17, 12-04-2008 »
Quote from: perfect wagnerite on 16:54:03, 12-04-2008
Sounds like a great recipe.  I've got a Swedish cookbook that contains a recipe for traditional meatballs, but I've never yet managed to make it really work - the meatballs always fall apart, even after cutting back on the milk.  Tips welcome!

More eggwhite!
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