Nice people thread part 8 - worth the wait

Spirit_2

Generali wrote: »

Wrong, wrong, wrong.

Cumberland sauce. Redcurrent jelly in roast lamb gravy. Berries with game. Apple sauce with pork. Cider gravy with pork. Chutney with cold cuts.

That's Northern European cooking heritage.

Pork with prunes. Delicious.

lostinrates

tomterm8 wrote: »

I like limestone.

Cider apple vinegar is the kind of thing that lurks in the back of the cupboard for years once bought...

I use it a lot. (Cooking, dressings)

But if you don't you can take a spoon ful every morning like dh does. He takes either cider vinegar or honegar (which is practically a salad dressing in its own right).

ATM I think I have: malt, cider, white wine, red wine, sherry, mulberry (this is my 'why'? Vinegar) balsamic and that's probably it.

lostinrates

Spirit wrote: »

Pork with prunes. Delicious.

Yes, yes, yes.

Pork goes with prunes beautifully, and apples, an,d apricots.

Tbh, I don't think I'd want to live in a world where the savory and the fruit could not bed down together and make sweet, salty magic.

Spirit_2

PasturesNew wrote: »

I've only ever seen/eaten watermelon as ... watermelon. With a teaspoon, or just using hands. Never heard of anybody doing anything else with one.

I'd never buy a watermelon. Melon's OK, as a slice, .... but there's too much "watery nothing" to get through a whole one.

Over the last few days I have been drinking fresh watermelon juice. It is lovely.

Spirit_2

lostinrates wrote: »

I use it a lot. (Cooking, dressings)

But if you don't you can take a spoon ful every morning like dh does. He takes either cider vinegar or honegar (which is practically a salad dressing in its own right).

ATM I think I have: malt, cider, white wine, red wine, sherry, mulberry (this is my 'why'? Vinegar) balsamic and that's probably it.

I give cider vinegar to my chickens. Can't remember why?

tomterm8

lostinrates wrote: »

I use it a lot. (Cooking, dressings)

But if you don't you can take a spoon ful every morning like dh does. He takes either cider vinegar or honegar (which is practically a salad dressing in its own right).

ATM I think I have: malt, cider, white wine, red wine, sherry, mulberry (this is my 'why'? Vinegar) balsamic and that's probably it.

You have a lot of vinegar's

We don't really use the cider vinegar for cooking very much, I use it with honey and warm water when I have a cold. I also use it with mint and sugar to make a cordial-type drink during summer.

lostinrates

tomterm8 wrote: »

You have a lot of vinegar's

We don't really use the cider vinegar for cooking very much, I use it with honey and warm water when I have a cold. I also use it with mint and sugar to make a cordial-type drink during summer.

I use them. ATM sherry is getting throu roughly used in gazpacho, and the cider got used in the rib recipe....a cup of it:eek:.

PasturesNew

lostinrates wrote: »

I use it a lot. (Cooking, dressings)

But if you don't you can take a spoon ful every morning like dh does. He takes either cider vinegar or honegar (which is practically a salad dressing in its own right).

ATM I think I have: malt, cider, white wine, red wine, sherry, mulberry (this is my 'why'? Vinegar) balsamic and that's probably it.

I've only ever had malt vinegar (for chips and mushy peas) and white vinegar (for pickled eggs).



Never tasted others. I think shops should do more tastings of things all the time - there's so much stuff out there....

PasturesNew

I've now reached the stage of so much talking about food ... I can't be bothered to make any

PasturesNew

tomterm8 wrote: »

I also use it with mint and sugar to make a cordial-type drink during summer.

Two questions:
1] Recipe?
2] Where on earth did you discover that particular combination? I mean, people don't just wake up and think "You know what I'll put together .. and how".