Quote:
Originally Posted by
According to the theories of the late lamented Professor Heisenberg
and others, you cannot measure both the time and energy of an event
precisely. This is clearly demonstrated by bletting. In order to
select the exact chronon when the medlar is just right, you have to
expend an infinite amount of energy checking up.
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There's some leeway if you're using them to make jelly. Leave them all around somewhere till most of them are brown. Some may even look a bit unappetising. But boil them all up and use the juice to make jelly, and during the boiling of the juice with the sugar it all turns from an unappetising brown to a beautiful clear carnelian, giving a delicately flavoured jelly which is a joy on bread, or on scones with cream or mascarpone, or with mild flavoured meats or cheese.
You can pick out some of the better ones to scoop out the flesh and eat with cream, but it's a very rich flavour, and I can't manage more than a few.
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