Text 17844, 104 rader
Skriven 2011-11-17 06:50:00 av Dave Drum (56443.cooking)
  Kommentar till text 17815 av MICHAEL LOO (1:123/140)
Ärende: Bacon?
==============
-=> MICHAEL LOO wrote to HAP NEWSOM <=-

 HN> You should look at the degrees of separation
 HN> from Kevin Bacon. it's rather famous

 ML> I've heard of that but always thought of it as a riff on
 ML> Karinthy's (and later Stanley "how far can you go" Milgram's)
 ML> speculation on degrees of separation, which is interesting in
 ML> itself, and which we worked on a bit on the echo a few years
 ML> ago. But that doesn't answer the question I had in mind, the
 ML> answer to which is "Chip Diller."

Sounds like he's in a pickle .....  bada bing!

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

      Title: Branston Pickle
 Categories: Vegetables, Chilies, Relishes, Fruits, Citrus
      Yield: 2 litres

    250 g  Carrots; peeled
      3 sm White turnips; peeled
     10 cl garlic; peeled, crushed
      1 c  Dried apricots; chopped
      1 c  Prunes; chopped
      1 c  Raisins
      1 md Cauliflower
      2 lg Onions; peeled
      2    Firm apples; peeled, cored
      2    Courgettes; unpeeled
     15 sm Cocktail gherkins; *
    225 g  Dark muscovado sugar, brown
           - sugar or jaggery
      1 ts Sea salt
     60 ml Lemon juice
    350 ml Cider vinegar
    200 ml Malt vinegar
      1 tb Worcestershire sauce
      2 ts Black mustard seeds
      6    Dried Chile de Arbol
           - powdered in a coffee
           - grinder
           +=OR=+  
      1 tb (scant) mustard powder *
      1 ts (heaped) ground allspice
           Big grind of black pepper
      2 tb Caramel colouring *
      1 tb Arrowroot powder 

  Chop all of the ingredients into 2.5 mm (1/8") cubes. This
  is a job for your mandoline if you have one. A good one
  will slice and julienne in one go.

  In a large pan, mix all of the ingredients apart from the
  colouring and the thickening. Don't be concerned that
  there appears to be very little liquid at the start. It
  doesn't take long for the mixture to amalgamate.
  
  Bring to the boil then reduce to a simmer for about 1.5 to
  2 hours or until the harder ingredients, like the swede,
  have softened to your liking.

  Take a ladle or so of vinegar from the pan and add to a
  small bowl containing the arrowroot and mix to a paste,
  then return it to the pan. Add the caramel colouring and
  mix well. Stir and cook for 5 minutes more then remove
  from the heat and allow to cool properly. 

  Bottle in sterilised jars, leaving for a month to mature
  in a cool, dark place.

  Following comments from a visitor regarding the pickle
  drying out, it may be an idea to cut circles out of
  grease-proof paper to lay over the surface of the pickle
  before finally sealing the bottles.

  * Chef's notes:

  You could use cornflour instead of the arrowroot. I used
  the latter only because I had some to hand.

  Use 2 teaspoons of chilli spice if you don't have Chile de
  Arbol.

  Mix the colouring very well or you will get 'darker' areas
  in the pickle.

  I am not totally convinced that it is necessary to add
  pickled gherkins to a recipe that is to be pickled -
  however, it won't do any harm. I added a full 340g jar of
  small pickled gherkins with vinegar to the most recent
  batch I made and it tasted perfect. I'll leave it up to
  you to decide. 

  From: http://www.cookipedia.co.uk

  Uncle Dirty Dave's Archives

MMMMM

... Never face facts; if you do you'll never get up in the morning!
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