@darkerside - has broadened out to jam, jelly and chutneys but all largely involve fruit and boiling reduction for which a thermometer is handy though I use the crinkle test myself.
CityCyclingEdinburgh Forum » Stuff
Does anyone like whisky?
(52 posts)-
Posted 10 years ago #
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@gembo
I recently breakfasted on a jar of pear and myrtille jam made by a proper French artisan lady and given in return for a photo of her and me together with me wearing a North British man-skirt. Infinitely better then either pear or myrtille jam, and I commend it to the house.
Posted 10 years ago # -
@darkerside - has broadened out to jam, jelly and chutneys but all largely involve fruit and boiling reduction for which a thermometer is handy though I use the crinkle test myself.
Posted 10 years ago # -
@iwrats, did the artisan have a long handled implement for combing les myrtilles from the ground where they dwell.?
Posted 10 years ago # -
What a bunch of jam and preserve dilettante hipsters. ;-)
I'm afraid this is one area where I'm distinctly traditionalist, perhaps even orthodox and conservative (with a small 'c'). The yin to balance out the various other yang qualities.
Posted 10 years ago # -
@darkerside i refer you to my other blog persona
Posted 10 years ago # -
@gembo
Most likey, yes. The myrtilles came from her native Vosges, but she lives in the Paris suburbs now, where myrtilles (but not pears) are scarce.
Her husband is a proper ex-peasant and insisted on telling me what a good lubricant for squeaky cart hubs crushed slugs are.
Posted 10 years ago # -
@SRD: noted...
Posted 10 years ago # -
Ah yes crowriver, I was drummed out the brownies (well SWSS) on suspicion of being a dilettante. Would have been the ice pick for me I am afraid. However, there are many traditional preserves that I favour from the mackays of Blairgowrie/Angus stable. Their bramble jelly is nearly as good as mine. Their rhubarb and ginger is top notch, though somewhat Trotskyite in comparison to their other more Stalinist preserves. Their Dundee marmalade is a belter though the tip tree Tawny marmalade, the one with the tiger on the label is the best of all marmalades.
Posted 10 years ago # -
Pear and bramble is a good combination. Pear on its own is a bit dull, bramble on its own tends to have that slight bitterness in the aftertaste. Together, they are terrific.
More of a compote than a jam though, as I hold no truck with "jam sugar". Ideal on top of porridge, with yoghurt or over ice cream.
Posted 10 years ago # -
I'm salivating at my desk, and I understand at most half of what's being said.
Posted 10 years ago # -
Ah yes, calling the unset jelly compote - I have some plum and ginger that did not set. It is ideal on porridge and Greek yoghurt. Works well with mackie's Madagascan vanilla (honestly, it has to be Madagascan darling) ice cream on offer in Scotmid Now.
You can get myrtilles in the UK, they are called bilberries and grow along the ground. Your artisan peasant has a tool in their home area but too big for Paris suburbs. Like a brush with a Nasty looking grate/comb made of metal that they scoop the berries up in to avoid bending over. Very crafty Manon des Sources type affair.
Posted 10 years ago # -
What a dreadful waste of a decenrt single malt, is all I can say.
I follow Keith Floyd's advice when it comes to cooking alcohol - if you wouldn't drink it, don't put it in your food.
There are plenty very nice blended whiskies out there that often lend themselves to purposes such as Whisky Macs and toddies better than a single malt, but you needn't reach for the paint stripper like White & Mackay for cooking or other non-dram purposes.
Posted 10 years ago # -
Been promised apples but don't know whether to make Spanish apple jam or a sandwich pickle (like Branston and much better than chutney imo). We're on our last jar of bramble jam (of 12) though I gave six away to foodie clients. Jam gets eaten jelly gets left unopened, something about the texture apparently. And I dislike anything whisky flavoured especially cranachan though I don't mind whisky itself (though obv not enough to actually drink the stuff voluntarily).
Posted 10 years ago # -
I've been offered a pile of apples as well. THink I'm going to slow cook some pickle or chutney
Posted 10 years ago # -
@cyclingmollie - bramble jam must have a lot of pips in it. Did you know during the war when raspberry jam was made out of turnips they would add fake pips made of tiny bits of wood (warning fact from QI)
Quince paste or membrillo is great with manchego cheese so Spanish Apple jam might also work?
What is the technical difference between sandwich pickle and chutney?
Posted 10 years ago # -
What is the technical difference between sandwich pickle and chutney?
I'm not sure but I use Schwartz pickling spice in a bag so there's no bits and the ingredients are chopped smaller. Here's the original recipe:
285 g (10 oz) carrots
285 g (10 oz) swede or turnips – young turnips tend to soften faster
2 medium onions – approximately 225 g (8 oz)
2 medium cooking or dessert apples – approximately 225 g (8 oz)
15 small gherkins
150 g (5½ oz) dates
6 cloves of garlic
250 g (9 oz) dark brown sugar
500 ml (17 fl oz) malt vinegar
4 tablespoons lemon juice
1 tablespoon Worcestershire Sauce
2 teaspoons mustard seeds
2 teaspoons ground allspice
1 teaspoon cayenne pepper
1 teaspoon salt
4 crushed cloves
Dice all the fruit and vegetables into small cubes (about 0.5cm/¼ inch is about right), crush or very finely chop the garlic. Place all the ingredients into a large pan and slowly bring to the boil. Simmer until the carrots and swede are soft, between ½–2 hours. If you simmer too vigorously and the pickle begins to dry before the vegetables have softened, add a little water as you go along. Pot into clean, sterilized jars, cover and seal. Label with contents and date when cool.Posted 10 years ago # -
"What is the technical difference between sandwich pickle and chutney?"
About four ounces of Context, plus several heaped tablespoons of Class Distinction. Mix in a few drops of Knowledge of Imperial Administration to taste.
Posted 10 years ago # -
Yes, chutney is Indian, made daily and, in Midnight's Children, incorporates the cook's tears which infect the entire household with sadness.
Posted 10 years ago # -
The Deal has been done. Thanks to Cyclingmollie - hope you enjoy your tyre!
Posted 10 years ago # -
Curries tonight and can't find the mango chutney, disaster darling
Posted 10 years ago # -
Thanks ARobComp, I will. Enjoy the whisky.
Gembo bramble jam does have lots of pips and cores. I thought it would be horrible but we liked it better than b and a jelly and it produces more with a lot less messing about.
Posted 10 years ago #
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