The General Chat Thread

Gloomtastic!

We have two - one for herbs and the other will have rocket in it and something else - last year we had tomatoes and cucumber.

Also grew peppers last year in the conservatory, it kept on giving all through the winter. This year will be chillis.

Main problem is keeping the dogs and cats away from the beds. I've staked both of them with bamboo sticks which seems to have done the trick.

Good luck!

fiddlechic

My aunt started into greenhousing 2 years ago.
Last summer she had an extreme abundance of tomatoes and assorted cucumbers/pickles - she couldn't remember which cucumber/pickles she grew. She gave us a load of them and we made chutneys, pickles and tomato ketchup - my God, homemade tomato ketchup is the best thing I've ever had. We finished it up at Christmas. There was mourning for weeks.

The Hill Billy

If you are a cucumber lover like me - try growing your own. The taste of a home-grown cucumber is amazing. I don't have time to do it myself, but am more than happy to raid Nana Billy's little greenhouse each week during the summer.

Merkin

Good idea! Are they easy to grow HB? I should imagine maybe similar enough to courgettes?

The Hill Billy

Very easy to grow - but must be in a greenhouse as they need the heat. Nana Billy grows them in 12" pots with compost/soil mix & bamboo stakes (they need support & grow high enough). They will also require regular watering.

Check this out for more info... http://www.wikihow.com/Grow-Cucumbers-in-Pots

Merkin

Oh wonderful, thank you Our tomatoes and everything else grow in the greenhouse so I'm sure they'd all love some cucumbers to keep them company....

That reminds me of the books The Garden Gang by Jayne Fisher when I was wee....I loved those books. Probably because they were food related now that I come to think of it

pampootie

Dizzyblonde could I have your beetroot chutney recipe please? Himself would adore it

IvyTheTerrible

Radishes are another veg that are very easy to grow for a beginner.

Dizzyblonde

pampootie wrote: »

Dizzyblonde could I have your beetroot chutney recipe please? Himself would adore it

Here it is. I found it on an allotment website and it said to boil the beetroot until tender, but I find that roasting intensifies the flavour and colour.


3 Ibs beetroot
1 large onion
1 large cooking apple
12ozs sugar
2tspns ground ginger
1 level tspn salt
1 pint vinegar

Wash and dry the beetroot but leave the skin on. Place in a roasting tin, drizzle with olive oil and roast for 40-50 minutes at 180C until it's tender. Let it cool then peel and dice it.
Dice the onion
Peel and dice the apple
Put into large pan and add sugar, salt, ginger and vinegar.
Bring to the boil and simmer, uncovered, until ingredients are soft - usually 40 minutes to an hour
Fill sterilised jars while warm.

SarahBeep!

Folks you have inspired me! I might see in work tomorrow if there's any cash lying around for me to get some of my classes planting stuff!

The Hill Billy

Request for food safety advice (& correct response - thanks dee_mc ) deleted.

tHB

the beer revolu

What's the story with the trend for "crustless quiche" ?
If it doesn't have a crust, then it's a frittata or a baked egg pudding or something but surely it isn't a quiche??

wiki def : Quiche (/ˈkiːʃ/ keesh) is a savoury, open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood, or vegetables. Quiche can be served hot or cold

It seem to be to be like saying "I had a pastryless beef and ale pie".
That would be a stew, no?

Or a potatoless cottage pie - that would be savoury mince.

And don't start me on a "Vodka Mojito" !!

Rant over.

Malari

I think the difference is a frittata has no pastry at all, whereas a crustless quiche has a pastry base, but the normal side "crusts" are not there.

janmaree

I think the crustless quiche is related to the trend towards low-carb eating, a lot of people find it a good route when cutting out wheat.

fiddlechic

For me, a "crustless quiche" is baked entirely in the oven; while a frittata is cooked on the hob.

the beer revolu

Malari wrote: »

, whereas a crustless quiche has a pastry base, but the normal side "crusts" are not there.

Really?

the beer revolu

janmaree wrote: »

I think the crustless quiche is related to the trend towards low-carb eating, a lot of people find it a good route when cutting out wheat.

I've no issue with people cooking and eating this.
My problem is when people call it quiche.

the beer revolu

a bit of googling tells me that in The US, they are called savoury egg casseroles.

Malari

the beer revolu wrote: »

a bit of googling tells me that in The US, they are called savoury egg casseroles.

In the US they also refer to pastry as "crust" so when they say crustless, it means pastry free. I consider the crusts just the edge pieces though, not the base!

the beer revolu

Malari wrote: »

In the US they also refer to pastry as "crust" so when they say crustless, it means pastry free.

So do we:
short crust, sweet crust, suet crust etc.

I had no idea that crustless quiches had a pastry base. Makes a bit more sense that way.

Malari

the beer revolu wrote: »

So do we:
short crust, sweet crust, suet crust etc.

I had no idea that crustless quiches had a pastry base. Makes a bit more sense that way.

I would say shortcrust pastry though, never just crust.

Well, I've only had one so I don't know if that's the law, but the crustless quiche I had did have a base (might have been M&S?)

IvyTheTerrible

the beer revolu wrote: »

a bit of googling tells me that in The US, they are called savoury egg casseroles.

Because real men don't eat quiche?

dipdip

Sorry Malari you are mistaken here - a crustless quiche is one with no pastry at all. A million recipes for crustless quiche are online and not one of them has pastry in it. It is a product, as has been said, of the low carb movement.

Malari

dipdip wrote: »

Sorry Malari you are mistaken here - a crustless quiche is one with no pastry at all. A million recipes for crustless quiche are online and not one of them has pastry in it. It is a product, as has been said, of the low carb movement.

We'll fancy that! There's a niche in the market ;-)

BaZmO*

Malari wrote: »

We'll fancy that! There's a niche in the market ;-)

Should that be 'quiche'?

the beer revolu

I picked up some lamb sweetbreads today.
Never had them before.
Anyone here have experience of them and have ideas of what to do with them?

At the moment my plan is to poach them for 15 mins in salted water, then breadcrumb them and fry. But what to have with them?

foodaholic

I use Nigel slaters recipe
http://www.theguardian.com/lifeandstyle/2003/apr/13/foodanddrink.shopping

I love them done on the BBQ.

Jezek

the beer revolu wrote: »

I picked up some lamb sweetbreads today.
Never had them before.
Anyone here have experience of them and have ideas of what to do with them?

At the moment my plan is to poach them for 15 mins in salted water, then breadcrumb them and fry. But what to have with them?

good plan. Clean them well first. I had them paired with melon in Asino d'oro in rome, one of the best dishes of my entire life. Something crunchy works as they are v. soft.

fiddlechic

Jezek wrote: »

good plan. Clean them well first. I had them paired with melon in Asino d'oro in rome, one of the best dishes of my entire life. Something crunchy works as they are v. soft.

Me too! One of the finest meals of my life too! It was about 3 years ago, and
recommended to friends who went last year, and weren't as impressed as I was.

Made them myself afterwards as per Theodora fitzgibbon - soaked for a few hours in salted water, then blanched in boiling water. Add then made a cream/wine sauce and put in oven for another while.
I can look up recipe for you if you want????

the beer revolu

fiddlechic wrote: »

I can look up recipe for you if you want????

Thanks but I think I'll go ahead with breadcrumbing them - not a lover of creamy sauces. I'm gonna serve them with some bacon and baby broad beans/soya beans/peas with a vinaigrette.
I soaked them for a few hours then poached them in a court bullion for about 8 minutes. They are now in the fridge pressed between two boards. Tomorrow I'll trim them and do the flour, egg, breadcrumb business.

I'm not too confident of liking them as I'm generally not a big fan of offal.
But here's hoping:D