General Chat Thread II

I would say the jury is still very much out on the health claims, but each to their own.

Anyway, I know I should probably ask this on the pizza ovens thread, but do people have a go-to same-day pizza dough recipe? Having SUCH a craving but obviously don't have time for an overnight ferment.

Thanks I think I'll try the jug I have. I think that's what I did two years ago (got almost no crop last year, so didn't make any jam, but a huge one this year)

Apparently with blackcurrants you are supposed to cut away one third of the stems entirely each winter to ensure there's always a balance between new and old growth to get a consistent crop each year.

😁 the jam is supposed to hit 105℃ to make it set, so pouring it along non food-safe plastic might not work out great either.

Edit: OK we're done. 5.25kg wet weight of fruit (which took many hours to pick and destem), 5.25kg of sugar, in three batches. The half litre Pyrex jug worked out pretty well, barring the odd burning splash onto the back of my hand if I poured too fast, it's important not to flinch to avoid making a bigger mess 😉

Now after hours of "bubble bubble toil and trouble" I'm left with slightly scalded hands and a ton of washing up to do, just like when I make turkey (and ham/lamb) stock at Christmas, but the effort is worth it. I'll give at least two thirds of the jam away but nobody is getting at my stock, my precioussss 😋

Fun fact - the HP sauce factory used to be on two sides of a motorway, and a vinegar pipeline ran over the road from one side to the other.

Closed now and it's made in the Netherlands.

I think the relish you're looking for igCorcaigh is Bick's, but I've no idea where you'd get it.