Foodies In The News
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Re: Foodies In The News
miss mouse wrote:Suffs wrote: The tip is to slice the end of a courgette from each plant at the beginning of cropping and test it on your tongue ... if it does not taste acrid then it and all its siblings will be fine to eat.
Does that work for the ones we buy in the shops?
Eek indeed, a big one.
Should do ... if it tastes unpleasant on the tongue don't use it.
- Pepper Pig
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- karadekoolaid
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Re: Foodies In The News
I don't find the spaghetti recipe odd, but a quarter of each of the veg doesn't seem enough for the quantity of salami. Tostones on the side is weird I grant you.
What struck me as odd was the use of evaporated milk. As for the tostones, I understand the DR residents eat plantains with everything. The same over here - we even get sushi coated in plantain!
- miss mouse
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Re: Foodies In The News
Rainbow wrote:I’ve never watched an episode either! Aussie or any other!
Nor have I seen the Aussie one and got 7/10 in the quiz, apparently I am a 'dedicated viewer'. Sleep viewing? Is that a known condition?
- miss mouse
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Re: Foodies In The News
Suffs wrote:
Should do ... if it tastes unpleasant on the tongue don't use it.
Thanks.
- karadekoolaid
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Re: Foodies In The News
That sounds like fun, Pepper!!
There are hundreds of tropical fruits with wonderfully exotic flavours over here. The only drawback? They cannot be cooked. Semeruco, mamón, lychee, custard apple, soursop, persimmon; I´ve tried them all and the only vaguely passable thing is jam. Persimmon is totally and utterly impossible to cook with. I once did an experiment for a local restaurant with persimmon - jams, chutneys, pickles, sauces. They all tasted ghastly and had the texture of wet cardboard. But freezing them as lollies would obviously work.
I´m already thinking mango rum and coconut; guava and cream covered with dark chocolate...
There are hundreds of tropical fruits with wonderfully exotic flavours over here. The only drawback? They cannot be cooked. Semeruco, mamón, lychee, custard apple, soursop, persimmon; I´ve tried them all and the only vaguely passable thing is jam. Persimmon is totally and utterly impossible to cook with. I once did an experiment for a local restaurant with persimmon - jams, chutneys, pickles, sauces. They all tasted ghastly and had the texture of wet cardboard. But freezing them as lollies would obviously work.
I´m already thinking mango rum and coconut; guava and cream covered with dark chocolate...
- Earthmaiden
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Re: Foodies In The News
It's removing the lollies from the moulds I have most difficulty with. They stick fast and if you dip them in hot water you don't get that lovely frozen look on the emerging lolly.
Re: Foodies In The News
Just saw this and thought it looked good: https://www.theguardian.com/food/2021/j ... -olive-oil
- Stokey Sue
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Re: Foodies In The News
KeenCook2 wrote:Just saw this and thought it looked good: https://www.theguardian.com/food/2021/j ... -olive-oil
Ha! That’s in her book, Five Quarters and I bought the courgettes on Wednesday
- Pepper Pig
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Re: Foodies In The News
More from Tim Dowling on his poisonous courgettes.
https://www.theguardian.com/lifeandstyl ... w-or-green
https://www.theguardian.com/lifeandstyl ... w-or-green
- Stokey Sue
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Re: Foodies In The News
I think he should stick to cabbages! After all that work
- Pepper Pig
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Re: Foodies In The News
Rachel Roddy's light Parmigiana. https://www.theguardian.com/food/2021/j ... -aubergine
A round up of "best" Summer vegetable recipes. https://www.theguardian.com/food/2021/j ... nlop-yotam
A round up of "best" Summer vegetable recipes. https://www.theguardian.com/food/2021/j ... nlop-yotam
- Earthmaiden
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Re: Foodies In The News
Thec Summer veg recipes look great, PP.
- liketocook
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Re: Foodies In The News
Don't they just EM, I've bookmarked a few and also this one https://www.theguardian.com/food/2021/j ... ats-cheese
- karadekoolaid
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Re: Foodies In The News
I looked at the Caponata, which is a really delicious dish. The version I make always has raisins, olives and dark chocolate, but never garlic.
When I had my Chutney/ Conserves company, I used to make it for special events and it always sold out. One day I was making it, however, and a visitor popped into the kitchen.
" Is that Caponata you´re making? I´m Sicilian. It tastes delicious. No garlic, of course - that´s a sin!"
" No , missus, no garlic!"
Two hours later, another Sicilian popped in.
" Want to try the Caponata?"
" But of course! ..."
" why didn´t you put garlic in it???"
When I had my Chutney/ Conserves company, I used to make it for special events and it always sold out. One day I was making it, however, and a visitor popped into the kitchen.
" Is that Caponata you´re making? I´m Sicilian. It tastes delicious. No garlic, of course - that´s a sin!"
" No , missus, no garlic!"
Two hours later, another Sicilian popped in.
" Want to try the Caponata?"
" But of course! ..."
" why didn´t you put garlic in it???"
- Pepper Pig
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- Earthmaiden
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Re: Foodies In The News
I just read that elsewhere and found some of the suggestions fascinating (and worth a try). What surprised me more than anything were the scathing comments from readers at the end.
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