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Post by tod2 on Oct 21, 2010 12:24:18 GMT
Mark - the colour only goes onto the outer layer of the potato about skin deep - the inside stays white. Remember not to oversalt if you add Bovril
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Post by onlymark on Oct 21, 2010 12:57:49 GMT
Aha! That's it then. Right-o I'll have to try this the next time I do them.
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Post by onlymark on Oct 21, 2010 17:19:33 GMT
There are a couple of things missing though from this thread on British food. Things that a worth a mention because they are not just used in niche types of cookery, but generally used throughout the population. We've had the infamous English breakfast, a number of different main courses, numerous filling deserts and even a mention of scones for tea. Jams and preserves we have plenty of, but I don’t think there is much that every other country has, apart maybe from marmalade which far better known in the UK compared to other countries. I am aware that in several languages a version of the word marmalade refers to more or less any preserved fruit. But in the UK we call them mostly jam. Whereas jam generally is sweet, marmalade is bitter, in case you didn’t know it. Traditionally it is made from Seville oranges and we nicked it, as with many things, from another country, I think Portugal. The best around originated from Dundee but nowadays is widely made. It’s best spread on that thick slice of buttered toast earlier. I personally don’t like it as I’m not fond of anything at all that has a bitter taste. To continue – chutneys we have plenty of, but again usually because we nicked them as well, mostly from India as you would expect. Bottled sauces are common everywhere but we do lay claim to Worcestershire Sauce. First made by two chemists, Lea and Perrins around 1837 and is primarily used to flavour meat and fish dishes – What about Horseradish Sauce - the grated root of the horseradish plant mixed with vinegar? Anyone else have that? I know a lot is grown in Illinois but is it widely used in the USA as it is in the UK? – Previously on a small thread I mentioned malt vinegar. Malt vinegar is made by malting barley, causing the starch in the grain to turn to maltose. Then an ale is brewed from the maltose and allowed to turn into vinegar, which is then aged. It typically is light brown in colour.We tend to use it a lot for chutneys and pickling and all I can say is that after living/visiting many countries, I just can’t easily get it outside of the UK. I can only surmise it is not widely used elsewhere – That brings us nicely on to pickles. We eat a lot of them, at least I do, but the English must also because in every supermarket you can get a list of them. Not just one or two, but usually about the whole lot – Pickled – eggs, onion, beetroot, red cabbage, gherkins, sweet pickle, piccalilli and to a lesser extent pickled walnuts. There was always a jar of these on the counter of my local fish and chip shop – Onions, beetroot, red cabbage, gherkins – The usual sweet pickle we have is the well known Branstons, though there are other makes. It is - made from a variety of diced vegetables, including swede, carrots, onions, cauliflower and gherkins pickled in a sauce made from vinegar, tomato, apple and dates with spices such as mustard, coriander, garlic, cinnamon, pepper, cloves, nutmeg and cayenne pepper with sugar.One thing I’ve never enjoyed is piccalilli. Neither the British or the American version. British piccalilli contains various vegetables— invariably cauliflower and vegetable marrow —and seasonings of mustard and turmeric.To finish off, if anyone wants to send me a care package -
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Post by Deleted on Oct 21, 2010 17:41:34 GMT
I have a great love of all sorts of condiments, many of which are displayed here. However, I have still never found a totally satisfactory use for picalilli, even though I like it. Horseradish is pretty much a Polish import, I think. I was the only person in my family who liked it when I was little, but my parents bought it anyway.
I've always liked marmalade and should eat it more often. 99% of the time, I have eaten orange marmalade, but grapefruit marmalade isn't bad at all.
Of all of the items depicted above, it is the red cabbage that appeals to me the most, though.
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Post by mich64 on Oct 21, 2010 17:41:50 GMT
Mark, belonging to the Commonwealth, many of your items are staples here in Canada as well.
My favorites from what you have shown, the pickled eggs and beets. Mom and dad pickled and preserved just about anything for the cold room in the fall, but the beets were and are still my favorite.
The pickled eggs were also on the corner of most bars in the pubs here as well but you do not see them anymore.
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Post by onlymark on Oct 21, 2010 17:54:03 GMT
Kerouac, ever tried lime marmalade? That's actually quite nice. Pickled red cabbage I have to make at home here, when I can get the proper vinegar. That is my favourite but pickled beetroot comes a close second.
Mich, I only wish the British had had better control over Egypt. I might be able to get stuff here then.
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Post by bjd on Oct 22, 2010 9:43:53 GMT
I used to make pickles (little cucumbers) and pickled beets when I first came to France because I didn't like the French ones (too vinegary), but now I can find both, imported from Germany or Poland, so I don't bother any more. On another topic of British food, this morning I was making a Tiramisu and wondered whether you could replace clotted cream with mascarpone on scones?
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Post by Deleted on Oct 22, 2010 11:09:40 GMT
I've never come across lime marmalade, Mark. I might keep an eye out for it if I wander into a gourmet shop, since lime is one of my very favourite flavours.
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Post by mickthecactus on Oct 22, 2010 12:01:58 GMT
Ginger marmalade is even better.
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Post by onlymark on Oct 22, 2010 12:54:03 GMT
I've heard of orange and ginger and lemon and ginger, but not ginger by itself. But as with bitter stuff, I'm not fond of ginger either so it may have passed me by easily enough. There is Lime marmalade and my favourite marmalade if I want to eat it, Lemon and Lime, usually found in a jar made by Rose's -
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Post by onlymark on Oct 22, 2010 13:00:27 GMT
bjd, mascarpone? yeah, why not. It wouldn't taste quite the same but I'm sure it'd still taste 'good enough to eat'. Just try it and see, I'm sure it'd be good.
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Post by tod2 on Oct 22, 2010 14:01:28 GMT
Mark, the Roses brand seem to be the only one that makes Lime marmalade? I have never seen any other on the shelves. It has one huge letdown I think - it's mostly just a jelly substance with maybe a dozen or so shreads of actual lime fruit. It's OK for a change but I much prefer the ultimate in marmalades, "Bon Maman" orange or if out of stock over here (often are) All Gold Seville orange marmalade. I suggest you all come over to my house and we make a huge pot of lime marmalade as I have two enormous lime trees that never stop producing fruit. It's a real shame that 99% falls off and goes on the compost heap
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Post by onlymark on Oct 22, 2010 14:15:16 GMT
As with most things, home made tastes better and if you build yourself up to enjoying something, it rarely lives up to expectations. But as far as I know Rose's are about the only one. It's not something I normally buy anyway, the last time I did must be 20 years or so ago. If I had a tree full of limes I'd rather make them into chutney or pickle anyway. Or just litres of juice as that is my favourite drink.
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Post by mickthecactus on Oct 22, 2010 14:36:55 GMT
Mark, the Roses brand seem to be the only one that makes Lime marmalade? I have never seen any other on the shelves. It has one huge letdown I think - it's mostly just a jelly substance with maybe a dozen or so shreads of actual lime fruit. It's OK for a change but I much prefer the ultimate in marmalades, "Bon Maman" orange or if out of stock over here (often are) All Gold Seville orange marmalade. I suggest you all come over to my house and we make a huge pot of lime marmalade as I have two enormous lime trees that never stop producing fruit. It's a real shame that 99% falls off and goes on the compost heap The gin and tonic potential is enormous...........
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Post by tod2 on Oct 22, 2010 17:11:59 GMT
Mick -that'll be a sure fire way of getting my 'pickling' done at the same time as my drinking I quite like a G&T if there is someone else having one with me, but sadly I'm married to a coke addict ;D and....he puts nothing in it......like vodka for example!
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Post by joanne28 on Oct 22, 2010 19:38:50 GMT
Make mine a V & T with the lime.
As for pickled things, I adore pickled beets but don't care much for other pickled things. I do like Branston pickle, though.
I really don't like olives at all - any colour. About once a year I try them again & yup, I don't like olives.
I remember the pickled eggs in jars in restaurants and cafés when I was a kid.
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Post by Deleted on Oct 22, 2010 19:59:18 GMT
The first thing I saw in that jar of lime marmalade was no peels. I need peels in my marmalade!
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Post by onlymark on Oct 22, 2010 20:31:07 GMT
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Post by onlymark on Oct 22, 2010 20:33:02 GMT
And why don't you try some of this as well - This was something I forgot, and was brought up on, spread on some thick white bread -
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Post by bixaorellana on Oct 23, 2010 4:39:00 GMT
I never had lemon curd until I finally made some a couple of Christmases ago. It pretty much made me think that all other food could be done away with, as long as I could have lemon curd.
Another thing I make is very dark, bitter orange marmalade. I gave some to a British friend of mine was was in ecstasies over it. We also independently discovered that it made a fine base for a drink -- marmalade + vodka or gin tastes good.
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Post by Deleted on Oct 23, 2010 5:45:02 GMT
Marmalade overload for me, since a jar of jam lasts me one year unless I have houseguests.
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Post by bjd on Oct 23, 2010 9:30:19 GMT
I have homemade marmalade for breakfast every day. I also like lemon curd but don't think I would want to eat it every day.
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Post by Deleted on Oct 23, 2010 12:36:25 GMT
I'm also a huge fan of marmalade,and make one with my lemons that incorporates Meyer lemons,(and peel) along with carrots and ginger. It's quite popular. I have also made one with blood oranges and grapefruit,I use a single malt scotch in the preparing of it. Yes,you guys have certainly excelled in the condiment department. Some people must have found the food around them a bit on the bland side to have come up with such tasty condiments.
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Post by Don Cuevas on Oct 23, 2010 14:05:43 GMT
I want to know more about jellied eels and parsley sauce. Somehow, I can't imagine eating such a dish with pleasure.
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Post by hwinpp on Oct 23, 2010 15:25:07 GMT
I quite like jellied eel. In German it's either called 'blue' eel, or eel in aspic.
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Post by Deleted on Oct 23, 2010 23:10:20 GMT
I love blue eel,but I loathe gelatinous foods,I have tried and just cannot summon it up. The texture,don't like it.
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Post by tod2 on Oct 24, 2010 12:13:49 GMT
Just before the marmalade topic goes completely cold I want to show you what I found in my local supermarket - For you Mick... And the ginger one - though not 'marmalade' but is also a "By Appointment" so it must be of a high standard.
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Post by onlymark on Oct 24, 2010 13:48:07 GMT
I always get a little apprehensive when I see either the word 'original' or 'style' on anything.
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Post by bixaorellana on Oct 24, 2010 13:56:08 GMT
Boy, that "original Oxford marmalade" is absolutely the right color for good old-fashioned bitter orange marmalade. The sprightlier colored ones lack that essential edge.
I've never had ginger marmalade, but ginger is one of my top favorite flavors. Guess I'll have to make some.
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Post by Deleted on Oct 24, 2010 14:24:47 GMT
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