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harmonyharmony
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« Reply #3195 on: 22:09:52, 06-10-2008 » |
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Even that's approximate, because I don't use rolled oats, much preferring oatmeal porridge (different texture, different taste). But see how you get on with the rolled oats first, before deciding whether you'd like to proceed to the real thing....
Thanks Ron. I'll see how I get on over the next few days. I think that the oats I have aren't rolled... They were presented to all the men at the wedding. The women got spurtles. |
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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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thompson1780
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« Reply #3196 on: 22:42:23, 06-10-2008 » |
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Had a surfeit of Cabbage. Never a good thing.
Cabbage Soup.
big pan
butter, melt it.
fry some chopped onions slowly. half way to being golden add chopped spud. Fry until onion golden and spud glazed.
add chopped mushrooms, stir round a bit, till buttery
add lots of chopped cabbage.
add stock (I did chicken, but i guess other would do)
add a few anchovy fillets
think about adding chestnuts, but then decide not to because it would be too much.
simmer for about 20-25 mins
liquidise
add lots of salt and pepper to taste then liquidise again
fridge overnight then reheat
Nommo
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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Ron Dough
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« Reply #3197 on: 22:55:08, 06-10-2008 » |
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Even that's approximate, because I don't use rolled oats, much preferring oatmeal porridge (different texture, different taste). But see how you get on with the rolled oats first, before deciding whether you'd like to proceed to the real thing....
Thanks Ron. I'll see how I get on over the next few days. I think that the oats I have aren't rolled... They were presented to all the men at the wedding. The women got spurtles. OK. Rolled oats are flat and round, like the discards from an office hole-punching machine. Whole oats are big and fat. Oatmeal is granular, from fine through medium to pinhead - my favourite - which is about the same size a rock-salt crystals when uncooked. Each needs more steeping and boiling than its smaller counterpart. Spurtles aren't that brilliant for stirring porridge - I usually use a slotted bamboo spatula that came from our local oriental supermarket. |
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martle
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« Reply #3198 on: 23:02:20, 06-10-2008 » |
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Had a surfeit of Cabbage. Never a good thing.
Cabbage Soup.
big pan
butter, melt it.
fry some chopped onions slowly. half way to being golden add chopped spud. Fry until onion golden and spud glazed.
add chopped mushrooms, stir round a bit, till buttery
add lots of chopped cabbage.
add stock (I did chicken, but i guess other would do)
add a few anchovy fillets
think about adding chestnuts, but then decide not to because it would be too much.
simmer for about 20-25 mins
liquidise
add lots of salt and pepper to taste then liquidise again
fridge overnight then reheat
Nommo
Brilliant, Nommo. It's the anchovies. Pure genius.  |
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Green. Always green.
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harmonyharmony
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« Reply #3199 on: 20:20:52, 08-10-2008 » |
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Tonight I'm pan frying a haddock fillet, and I'm going to eat it with steamed cabbage (pointed) and boiled potatoes.
Nomnenomnenomnenomnenom.
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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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Mary Chambers
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« Reply #3200 on: 20:55:31, 08-10-2008 » |
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Pointed/sweetheart cabbage is delicious! I had some tonight with chicken casserole.  |
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martle
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« Reply #3201 on: 21:55:06, 08-10-2008 » |
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I like the look of that, Mary! How did you cook it?
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Green. Always green.
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Mary Chambers
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« Reply #3202 on: 22:21:07, 08-10-2008 » |
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Very simply, martle, just lightly boiled. It has a beautiful sweet flavour.
Hh's steaming would probably be even better.
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harmonyharmony
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« Reply #3203 on: 22:22:41, 08-10-2008 » |
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It was lovely, but I think I overcooked it slightly. I got caught up making a sauce for the fish.
Tomorrow...
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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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martle
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« Reply #3204 on: 22:26:04, 08-10-2008 » |
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Just for all of you following the martle pizza saga... This evening it was neither a Waitrose nor an Asda pizza. It was a Pizza Express pizza, purchased from Tesco.  BUT - not to worry. Tomorrow will see a phenomenal chilli gracing the Green kitchen, with all kinds of upgrades on the last one I did - bells, whistles and knobs on. It will putter from, approx., 10am. (If I were a Texan, I'd cook it, then leave it, covered, under the porch in searing heat for a couple of days, remove the cover and scrape off the mould. THAT'S how to do grown-up chilli. But Hove ain't Houston.  |
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Green. Always green.
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martle
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« Reply #3205 on: 22:37:42, 08-10-2008 » |
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Sorry to hog the thread...
But, what's in season right now? What's good to buy? This is one aspect of cooking that I'm pretty bad at. Has the plums season gone already? Which potatoes? What fruits? I think part of my problem is that in supermarkets you can get pretty much anything, anytime, even though it's mostly from abroad most of the time. I need to self-educate here.
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Green. Always green.
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harmonyharmony
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« Reply #3206 on: 22:42:51, 08-10-2008 » |
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I tend to look at what's been sourced from the UK but given polytunnels etc. that's not exactly seasonal either sometimes.
I've got a couple of books (neither of which are here) which list foods by season. One is The Cookery Year and the other is a Hugh Fearnley-Whittingstall book.
I suppose the secret is to talk to your shopkeepers/butchers/greengrocers. The best ones will always talk about the produce because that's why they're selling it in the first place. If they give you a funny look, consider shopping elsewhere.
I think that plums are still ok. We have until the first frost don't we?
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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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thompson1780
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« Reply #3207 on: 22:45:03, 08-10-2008 » |
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Sorry to hog the thread...
But, what's in season right now? What's good to buy? This is one aspect of cooking that I'm pretty bad at. Has the plums season gone already? Which potatoes? What fruits? I think part of my problem is that in supermarkets you can get pretty much anything, anytime, even though it's mostly from abroad most of the time. I need to self-educate here.
Valentine Warner on BBC2 just had a programme about plums, and he said they had a small wndow (a couple of weeks). But it's around now, so you may be lucky. Radish and Beetroot are around now, and I think Swiss Chard... lots of other stuff too. Does this allotment planner help? http://raggedradishes.wordpress.com/2007/01/20/vegetable-growing-plancalendar/ Tommo |
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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Morticia
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« Reply #3208 on: 22:48:02, 08-10-2008 » |
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Marts, I find that the ethnic shops are pretty good indicator of what's on for fruit (Taj, darlink, Taj!)  Plums seem to be on their way out and where were the greengages this year?  Don't ask me about pots but Ron will be able to tell us when those purple/black Shetland/Orkneys are coming in at Waitrose. I'm looking forward to pomegrantes (sorry Ants) and proper English Apples (I like an apple that bites back). |
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perfect wagnerite
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« Reply #3209 on: 07:30:45, 09-10-2008 » |
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Sorry to hog the thread...
But, what's in season right now? What's good to buy? This is one aspect of cooking that I'm pretty bad at. Has the plums season gone already? Which potatoes? What fruits? I think part of my problem is that in supermarkets you can get pretty much anything, anytime, even though it's mostly from abroad most of the time. I need to self-educate here.
My veg box arrives tomorrow, full of seasonal goodies. This week's list is: Apples (variety unspecified) Aubergine Carrots Courgettes Fairtrade Bananas Green Kale Green Pointed Cabbage Leeks Mushrooms Pears Potatoes Star Ruby Grapefruit White Onions And of course this is the time of year for squashes - especially the pumpkin, that hugely underrated squash that makes fantastic soup, but which so many people simply use for carving up for halloween. And yes, judging from the state of my tree (not that it was very productive this year) the plum season is over  |
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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)
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