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hindle xiii

Food and drink thread

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Does anyone reckon I could use baker's yeast to make ginger beer?

 

There's some sachets knocking around along with some ginger and I was curious.

 

I'm on a bit of a home-made food stuff roll at the moment; chilli relish and chilli sauce, pickled mushrooms and now possibly ginger beer.

 

(The internet is a bit too nerdy when it comes to home-brewing talk.)

Finally!  Having a Ph.D. in the flocculation of yeast comes in useful.  

 

THe yeast will work just as well, but will be harder to seperate from the brew, as it will not clump up as efficiently when the sugar has been used up.

 

Steve (is that Stephen with a 'ph'?  No, it's Steven with a PhD)

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I cant decide whether I prefer Hendersons Relish or Worcestershire Sauce.....first world problems :)

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Custard is easy to make from scratch.

 

You find these things out when you live in foreign.

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I cant decide whether I prefer Hendersons Relish or Worcestershire Sauce.....first world problems :)

Hendersons' tastes too vinegary, although it is an ok veggie substitute.

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Got a Stand pie from the local butchers for Christmas and it's flipping lovely. I know they are supposedly for boxing day but couldn't wait.

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You had room for pie after todays dinner? Fair play to yer.

Only a slice! :)

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2013 drew to an end my jolly jaunt of seeking new food and drinks to try.

 

Here be the list:

 

sake, venison, tripe, oysters, dragonfruit, sharon fruit, snails, frogs legs, lobster, caviar, foie gras, tamarind, wild boar, rabbit, kumquat, okre, ray wing, sword fish, samphire, octopus, tamarillo, black truffle, scotch bonnet, gjetost cheese, pomelo, crickets, karela, goat, moose, kangaroo, goose, physalis, sea bream, ackee, heart, quince, crocodile, zebra, ostrich, shark, naga chilli, turbot, rosehip tea, razor clams, tinda, cassava, chicken of the woods mushroom, sloe gin.

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2013 drew to an end my jolly jaunt of seeking new food and drinks to try.

 

Here be the list:

 

sake, venison, tripe, oysters, dragonfruit, sharon fruit, snails, frogs legs, lobster, caviar, foie gras, tamarind, wild boar, rabbit, kumquat, okre, ray wing, sword fish, samphire, octopus, tamarillo, black truffle, scotch bonnet, gjetost cheese, pomelo, crickets, karela, goat, moose, kangaroo, goose, physalis, sea bream, ackee, heart, quince, crocodile, zebra, ostrich, shark, naga chilli, turbot, rosehip tea, razor clams, tinda, cassava, chicken of the woods mushroom, sloe gin.

Could I trouble you for a quick description of tamarillo, pomelo, karela, tinda and cassava, as I haven't tried them yet.

 

I did have scorpion a couple of weeks ago. Crunchy but remarkably tasteless.

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Could I trouble you for a quick description of tamarillo, pomelo, karela, tinda and cassava, as I haven't tried them yet.

 

I did have scorpion a couple of weeks ago. Crunchy but remarkably tasteless.

I had one new thing each month and they are in order so some are really old and my memory isn't cracking!

 

tamarillo - forgetable, and I'm probably mixing it up with persimmon (sharon fruit), try it or look it up elsewhere to be honest.

pomelo - grapefruit with no sourness, I think. I liked it nad got a little obsessed with citrus vesicles.

karela - (bitter gourd) rank, horrid, strong, ruined the spaghetti I had with it! I can't really describe the taste as it was like nothing else, it hung around heavy in the mouth for a while.

tinda - tinned baby pumpkins, soft and almost like stewed apple with a savoury edge.

cassava - sweet potato turned up a bit, delicious.

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Been here today, because my daughter wanted to get some stuff.

Really good produce on sale. I'll be going myself.

https://keelhamfarmshop.co.uk/

Generally good stuff there but would steer clear of the sausage. Poor quality skins that make the sausage collapse when cooking

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Keelham is the cat's pyjamas, and I always go see the piggies and goats.

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At work I've recieved a tender enquiry for a new Keelham farm shop in Skipton.

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Dressed crab, in a white crusty roll, a light sprinkle of chipotle Tabasco and a few baby salad leaves. That's sandwich heaven! :) 

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Just got back from Borough Market (near London Bridge), shopping for meat.

 

Lunch - bison pie. Tastee!

 

Shopping - a couple of woodpigeon, some Iberico pork steaks, charcuterie from Cannon & Cannon (goose sausage, venison sausage and a black pudding/chorizo hybrid), plus some rice morcilla and Iberico ham from the Spanish shop Brindisa.

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General hints'n'tips for Borough Market, seeing as someone asked via PM and it is worth fitting into a London trip. 

 

Upside of Borough Market - lots of quality produce all in one place, plus stalls where you can buy stuff to eat straight away.

 

Downside - VERY crowded at some times of some days. Normally, I can only get there on Saturday, due to their restricted opening times, and Saturday is when everyone in my situation goes. If you can get there early, it's a good idea.

 

It is a bit of a labyrinth, so if you spot something and think "I'll take a look at that later", finding it again can involve a bit of wandering around.

 

There are people who knock Borough Market, especially as it has become more well-known, and some produce can be pricey, but if you take your time, buy a glass of something to sip and tour all the stalls before you start buying,

 

Then start with the heavy/hard stuff (meat, bottles etc.) and work your way through to the light and fragile (the selection of mushrooms is excellent at the big vegetable stall) and you'll end up poor but happy. Ask to take a look through the freezer at Exotic Meats, as what they have up front is just the burgers.

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Just cooked sous-vide salmon in a beer cooler, a bit like this: http://www.marksdailyapple.com/sous-vide-salmon-with-salmon-skin-“bacon”/#axzz2zuUBScRt

Well, we’ve just finished eating, and it went quite well. The salmon, while being completely cooked was unbelievably tender and the ingredients I’d put in the bag with it (salt, parsley, lemon zest and some hazelnut butter) has permeated the fish without overpowering it. The beer cooler, with a small top-up from the kettle after 20 minutes, lost about 15 degrees heat over 50-odd minutes.

The crispy skin ‘bacon’ was burnt due to lack of attention from me, so I didn’t serve it in the end. Otherwise, an avenue well worth exploring.

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