Text 15444, 88 rader
Skriven 2011-09-07 18:34:00 av Dave Drum (54611.cooking)
     Kommentar till en text av Glen Jamieson (54538.cooking)
Ärende: GOURMET FARMER
======================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> The new series has recently started, with him doing more cooking, for
 GJ> larger numbers.

 DD> Another series in similar vein is the "River Cottage" series from
 DD> Auntie Beeb's Channel 4. Writer and broadcaster Hugh Fearnley-
 DD> Whittingstall makes some amusing discoveries ... and in process
 DD> becomes an object of controversy in Blighty and other places.   Bv)=

 GJ> That hasn't come here yet. We have had a few other BBC foodie
 GJ> programs, though. And Adelaide girl Poh is now appearing in a series
 GJ> travelling around Australia. In her earlier series I could often
 GJ> recognise the shops around Adelaide where she bought her ingredients.

Which explains why I found her program mentioned quite a few times whilst
searching the SBS site for programs dealing with "Tasmania". If you'd care to
have what I have of the River Cottage series - send me your postal codes via
e-mail. As they are in .avi format we won't have to muck about with the
differences in TV standards between PAL, NTSC, and SECAM.
 
 GJ> I suspect that some of my postings have been repeated as result of
 GJ> some hiccups by the BBS that I go through.  If so, I apologise.

I've not seen any multi-posts other than the standard duplicates that this BBS
always does. The other boards that I frequent just have singles of your
postings.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pam's Piccalilli
 Categories: Vegetables, Preserving, Condiments
      Yield: 4 pints

      2 kg Washed, peeled vegetables *
    100 g  Fine sea salt
     60 g  Cornflour 
     20 g  Ground turmeric
     20 g  English mustard powder
     20 g  Ground ginger
      1 tb Yellow mustard seeds
      2 ts Crushed cumin seeds
      2 ts Crushed coriander seeds
    1.2 l  Cider vinegar
    300 g  Granulated sugar
    100 g  Honey

  * select 5 or 6 from the following: cauliflower or romanesco
  cauliflower, radish, green beans, cucumbers, courgettes,
  green or yellow tomatoes, tomatillos, carrots, small
  silver-skinned onions or shallots, peppers, nasturtium seed
  pods

  Cut the veg into small, even, bite-sized pieces. Place in a
  large colander over a bowl, and sprinkle with the salt. Mix
  well, cover with a tea towel and leave in a cool place for
  24 hours, then rinse the veg with ice-cold water and drain
  thoroughly.

  Blend the cornflour, turmeric, mustard powder, ginger,
  mustard seeds, cumin and coriander to a smooth paste with a
  little of the vinegar. Put the rest of the vinegar into a
  saucepan with the sugar and honey and bring to the boil.

  Pour a little of the hot vinegar over the blended spice
  paste, stir well and return to the pan. Bring gently to the
  boil. Boil for 3-4 minutes to allow the spices to release
  their flavours into the thickening sauce.

  Remove the pan from the heat and carefully fold the
  well-drained vegetables into the hot, spicy sauce. Pack the
  pickle into warm, sterilised jars and seal immediately with
  vinegar-proof lids. Leave for about 6 weeks before opening.

  Use within a year.

  Yields 2 litres (6-340g jars)

  From: http://www..rivercottage.net

  Uncle Dirty Dave's Archives

MMMMM

... "Asha ? What kind of a name is Asha ?"
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: :::The Holodeck BBS:::  telnet://holo.homeip.net (1:261/1381)