In article ,
Marco Schwarz writes:
|
| [...berry cheese...]
| Hmm they did what..? Mary, would you mind explane it to me?
| Any other ideas or comments are welcome..!

Get a recipe as for jam. Soften and sieve the fruit (I have used
crab apples, damsons, quince and japonica). Quince is the original
marmalade (membrillo), and I leave the paste fairly sharp. Do NOT
follow a traditional recipe for fruit cheese, but put it in a
roasting tin in a slow oven, and stir it frequently. When it is
thick, put it in an oiled roasting tin or similar, about 1" thick.
When it is cold, cut it in 1" cubes. It will be ready by Christmas
and, in a cool, dry place, it will keep for many years.


Regards,
Nick Maclaren.

On Thu, 23 Aug 2007 13:48:59 GMT, "johngood_____"
wrote:


"Cat(h)" wrote in message
roups.com...
On Aug 23, 1:25 pm, "johngood_____" wrote:
A friend who is renting a house has some berries in their garden about
the
size of large grapes and a dark black colour and wishes to identify them.

Since this group does not accept photos, how might I post a photo that
could
be looked at by those in this group please?

I use this website when I need to do this:

www.tinypic.com

Upload your photo as indicated on the tinypic site, then, just copy
and past a link to it in your UKRG post, and people can go and see
your pickie.

Cat(h)

Many Thanks. here is the web url.
http://tinypic.com/view.php?pic=6baazno



are they haemorrhoids?

On Thu, 23 Aug 2007 19:13:40 +0200, Martin wrote
and included this (or some of this):

On Thu, 23 Aug 2007 18:11:04 +0100, Sacha
wrote:

On 23/8/07 17:44, in article ,
"Martin" wrote:

On Thu, 23 Aug 2007 09:32:10 -0700, "Cat(h)" wrote:

On Aug 23, 5:26 pm, "johngood_____" wrote:
"Mary Fisher" wrote in message

t...



"Uncle Marvo" wrote in message
...
In reply to Nick Maclaren ) who wrote this in
, I, Marvo, say :

In article ,
"johngood_____" writes:

Many Thanks. here is the web url.
http://tinypic.com/view.php?pic=6baazno

Thanks to all. Have now tasted one and they are a bit plum tasting, and not
too sharp. This family has young children, so if they are damsons then i
guess its ok for them to go ahead and 'scoff'?

Quite - but be sure to keep some for making jam. And keep the
immodium to hand if the kids overindulge ;-)

You shouldn't use immodium without a prescription.

You don't need a prescription for it in UK but you can't buy it OTC unless
there's a pharmacist in the chemist's shop. Nobody with a stomach ulcer or
breathing problems, such as bronchitis, should take it.

I know you don't. Nobody with a bad bacterial infection in the stomach should
take it.

They don't ask any questions in Spanish Pharmacias.

I once went on hols to Majorca and forgot most of my prescription
medicines (of which there are a few)

A little Senorita asked what I wanted and handed the lot over without
query. Cheap, too.
..

--
®óñ© © ²°¹°-°³

"Cat(h)" wrote in message
ups.com...
--

Aren't they a bit big for sloes, bearing in mind the coin on the photo
for scale?
If they're damson, don't bother making anything other than jam with
them - the jam is divine.
Cat(h)

Cat(h)

I couldn't even get the picture!

Mary

"Nick Maclaren" wrote in message
...

In article ,
Marco Schwarz writes:
|
| [...berry cheese...]
| Hmm they did what..? Mary, would you mind explane it to me?
| Any other ideas or comments are welcome..!

Get a recipe as for jam. Soften and sieve the fruit (I have used
crab apples, damsons, quince and japonica). Quince is the original
marmalade (membrillo),

Or marmado

and I leave the paste fairly sharp. Do NOT
follow a traditional recipe for fruit cheese,

Wossat then?

but put it in a
roasting tin in a slow oven, and stir it frequently. When it is
thick, put it in an oiled roasting tin or similar, about 1" thick.
When it is cold, cut it in 1" cubes. It will be ready by Christmas
and, in a cool, dry place, it will keep for many years.

I've never oiled a tin but otherwise it's more or less what I do.

It has to be sharp or there's no point. Quince cheese is particularly
beautiful but should be cooked quickly or the fragrance is lost.

Mary


Regards,
Nick Maclaren.

In article ,
"Mary Fisher" writes:
|
| Do NOT follow a traditional recipe for fruit cheese,
|
| Wossat then?

Cooking it slowly on the top in an open pan, stirring constantly (and
it means just that). The hot paste spatters and sticks like napalm.


Regards,
Nick Maclaren.

"Nick Maclaren" wrote in message
...

In article ,
"Mary Fisher" writes:
|
| Do NOT follow a traditional recipe for fruit cheese,
|
| Wossat then?

Cooking it slowly on the top in an open pan, stirring constantly (and
it means just that). The hot paste spatters and sticks like napalm.

Not in a non-stick pan :-)

uk.f+d is

:-)

Mary

On Thu, 23 Aug 2007 17:28:15 +0100, Cat(h) wrote
(in article . com):

On Aug 23, 5:13 pm, "Charlie Pridham"
wrote:
"Uncle Marvo" wrote in message

...



In reply to johngood_____ ) who wrote this in
, I, Marvo, say :


On Aug 23, 1:25 pm, "johngood_____" wrote:
A friend who is renting a house has some berries in their garden
about the
size of large grapes and a dark black colour and wishes to identify
them. Since this group does not accept photos, how might I post a
photo
that could
be looked at by those in this group please?

Many Thanks. here is the web url.
http://tinypic.com/view.php?pic=6baazno

Aren't they a bit big for sloes, bearing in mind the coin on the photo
for scale?
If they're damson, don't bother making anything other than jam with
them - the jam is divine.


I make damson gin with ours - it is fantastic and very alcoholic. Much more
fun than jam!


--
Sally in Shropshire, UK
Burne-Jones/William Morris window in Shropshire church with conservation
churchyard:
http://www.whitton-stmarys.org.uk

On 23/8/07 19:33, in article ,
"®óñ© © ²°¹°-°³" wrote:

On Thu, 23 Aug 2007 19:13:40 +0200, Martin wrote
and included this (or some of this):

On Thu, 23 Aug 2007 18:11:04 +0100, Sacha
wrote:

On 23/8/07 17:44, in article ,
"Martin" wrote:

On Thu, 23 Aug 2007 09:32:10 -0700, "Cat(h)" wrote:

On Aug 23, 5:26 pm, "johngood_____" wrote:
"Mary Fisher" wrote in message

t...



"Uncle Marvo" wrote in message
...
In reply to Nick Maclaren ) who wrote this in
, I, Marvo, say :

In article ,
"johngood_____" writes:

Many Thanks. here is the web url.
http://tinypic.com/view.php?pic=6baazno

Thanks to all. Have now tasted one and they are a bit plum tasting, and
not
too sharp. This family has young children, so if they are damsons then i
guess its ok for them to go ahead and 'scoff'?

Quite - but be sure to keep some for making jam. And keep the
immodium to hand if the kids overindulge ;-)

You shouldn't use immodium without a prescription.

You don't need a prescription for it in UK but you can't buy it OTC unless
there's a pharmacist in the chemist's shop. Nobody with a stomach ulcer or
breathing problems, such as bronchitis, should take it.

I know you don't. Nobody with a bad bacterial infection in the stomach should
take it.

They don't ask any questions in Spanish Pharmacias.

I once went on hols to Majorca and forgot most of my prescription
medicines (of which there are a few)

A little Senorita asked what I wanted and handed the lot over without
query. Cheap, too.
.

Mea culpa. For some reason known only to my subconscious, I read Immodium
as Ibuprofen. It's the latter you shouldn't take if you have a stomach
ulcer or bronchitis. My apologies.
--
Sacha
http://www.hillhousenursery.co.uk
South Devon
(remove weeds from address)
'We do not inherit the earth from our ancestors, we borrow it from our
children.'

On Thu, 23 Aug 2007 18:44:04 +0200, Martin wrote:

On Thu, 23 Aug 2007 09:32:10 -0700, "Cat(h)" wrote:

On Aug 23, 5:26 pm, "johngood_____" wrote:
"Mary Fisher" wrote in message

t...



"Uncle Marvo" wrote in message
...
In reply to Nick Maclaren ) who wrote this in
, I, Marvo, say :

In article ,
"johngood_____" writes:

Many Thanks. here is the web url.
http://tinypic.com/view.php?pic=6baazno

Thanks to all. Have now tasted one and they are a bit plum tasting, and not
too sharp. This family has young children, so if they are damsons then i
guess its ok for them to go ahead and 'scoff'?

Quite - but be sure to keep some for making jam. And keep the
immodium to hand if the kids overindulge ;-)

You shouldn't use immodium without a prescription.


Ahem. Figure of speech, to warn the uninformed that scoffing a whole
pile of plums can lead to a major dose of the runs.. I had better
state clearly that I speak, not from any medical expertise, but from
repeated, seasonal, personal childhood plum-scoffing experience.
A good stodgy risotto or rice pudding requires no prescription, and
can help with doses of runs. Although of course, a major fit of runs
may require a visit to your GP.
Oh, and terms and conditions apply.

I'll squelsh a bit of aloe vera on me knuckles now...

Cat(h)

On Thu, 23 Aug 2007 19:50:42 +0100, "Mary Fisher"
wrote:


"Nick Maclaren" wrote in message
...

In article ,
Marco Schwarz writes:
|
| [...berry cheese...]
| Hmm they did what..? Mary, would you mind explane it to me?
| Any other ideas or comments are welcome..!

Get a recipe as for jam. Soften and sieve the fruit (I have used
crab apples, damsons, quince and japonica). Quince is the original
marmalade (membrillo),

Or marmado

and I leave the paste fairly sharp. Do NOT
follow a traditional recipe for fruit cheese,

Wossat then?

but put it in a
roasting tin in a slow oven, and stir it frequently. When it is
thick, put it in an oiled roasting tin or similar, about 1" thick.
When it is cold, cut it in 1" cubes. It will be ready by Christmas
and, in a cool, dry place, it will keep for many years.

I've never oiled a tin but otherwise it's more or less what I do.

It has to be sharp or there's no point. Quince cheese is particularly
beautiful but should be cooked quickly or the fragrance is lost.


Wow, that brings me back. At home, we used to call it pâte de coing -
quince dough or quince paste. I had no idea that it was made in these
isles, never mind that it was called "cheese". And you're right, it's
gorgeous, and I haven't eaten it in yonks!!

Ca(h) (coming over all Proust's madeleiney)

In reply to Charlie Pridham ) who wrote this in
, I, Marvo, say :

"Uncle Marvo" wrote in message
...
In reply to johngood_____ ) who wrote this in
, I, Marvo, say :

"Cat(h)" wrote in message
oups.com...
On Aug 23, 1:25 pm, "johngood_____" wrote:
A friend who is renting a house has some berries in their garden
about the
size of large grapes and a dark black colour and wishes to
identify them. Since this group does not accept photos, how might
I post a photo that could
be looked at by those in this group please?

I use this website when I need to do this:

www.tinypic.com

Upload your photo as indicated on the tinypic site, then, just copy
and past a link to it in your UKRG post, and people can go and see
your pickie.

Cat(h)

Many Thanks. here is the web url.
http://tinypic.com/view.php?pic=6baazno

They're not berries, they're damsons!
I would have said sloes, a quick taste will determine (if sloes it
will feel as if all your teeth are being sandpapered!)

They're damsons.

I have both, I thought the damsons were enormous sloes, but they're not.
Also the leaf is wrong for a sloe.

E&OE

In reply to Martin ) who wrote this in
, I, Marvo, say :

On Thu, 23 Aug 2007 09:32:10 -0700, "Cat(h)"
wrote:

On Aug 23, 5:26 pm, "johngood_____" wrote:
"Mary Fisher" wrote in message

t...



"Uncle Marvo" wrote in
message ...
In reply to Nick Maclaren ) who wrote this in
, I, Marvo, say :

In article ,
"johngood_____" writes:

Many Thanks. here is the web url.
http://tinypic.com/view.php?pic=6baazno

Thanks to all. Have now tasted one and they are a bit plum
tasting, and not too sharp. This family has young children, so if
they are damsons then i guess its ok for them to go ahead and
'scoff'?

Quite - but be sure to keep some for making jam. And keep the
immodium to hand if the kids overindulge ;-)

You shouldn't use immodium without a prescription.

You sound like someone who's never eaten too many damsons :-)

Kaolin and morphine is better. Eating less damsons is the perfect solution.

"Cat(h)" wrote in message
...
On Thu, 23 Aug 2007 19:50:42 +0100, "Mary Fisher"
wrote:


"Nick Maclaren" wrote in message
...

In article ,
Marco Schwarz writes:
|
| [...berry cheese...]
| Hmm they did what..? Mary, would you mind explane it to me?
| Any other ideas or comments are welcome..!

Get a recipe as for jam. Soften and sieve the fruit (I have used
crab apples, damsons, quince and japonica). Quince is the original
marmalade (membrillo),

Or marmado

and I leave the paste fairly sharp. Do NOT
follow a traditional recipe for fruit cheese,

Wossat then?

but put it in a
roasting tin in a slow oven, and stir it frequently. When it is
thick, put it in an oiled roasting tin or similar, about 1" thick.
When it is cold, cut it in 1" cubes. It will be ready by Christmas
and, in a cool, dry place, it will keep for many years.

I've never oiled a tin but otherwise it's more or less what I do.

It has to be sharp or there's no point. Quince cheese is particularly
beautiful but should be cooked quickly or the fragrance is lost.


Wow, that brings me back. At home, we used to call it pâte de coing -
quince dough or quince paste. I had no idea that it was made in these
isles, never mind that it was called "cheese". And you're right, it's
gorgeous, and I haven't eaten it in yonks!!

Ca(h) (coming over all Proust's madeleiney)

Quince paste is truly excellent and available so cheaply and widely in
places like Spain, I always bring back a couple of kilos in a block. I don't
know why we don't seem to sell it here, it's almost essential with certain
types of cheese, notably Spanish ones. Have I just answered my own question?

On 24/8/07 10:46, in article ,
"Martin" wrote:

On Fri, 24 Aug 2007 10:34:39 +0100, "Uncle Marvo"
wrote:

In reply to Martin ) who wrote this in
, I, Marvo, say :

On Thu, 23 Aug 2007 09:32:10 -0700, "Cat(h)"
wrote:

On Aug 23, 5:26 pm, "johngood_____" wrote:
"Mary Fisher" wrote in message

t...



"Uncle Marvo" wrote in
message ...
In reply to Nick Maclaren ) who wrote this in
, I, Marvo, say :

In article ,
"johngood_____" writes:

Many Thanks. here is the web url.
http://tinypic.com/view.php?pic=6baazno

Thanks to all. Have now tasted one and they are a bit plum
tasting, and not too sharp. This family has young children, so if
they are damsons then i guess its ok for them to go ahead and
'scoff'?

Quite - but be sure to keep some for making jam. And keep the
immodium to hand if the kids overindulge ;-)

You shouldn't use immodium without a prescription.

You sound like someone who's never eaten too many damsons :-)

Kaolin and morphine is better. Eating less damsons is the perfect solution.

When a doctor who specialised in tropical medicine and spent ten years working
in the tropics says don't use Immodium, that's good enough for me. Drinking
strong tea worked for me. The tannin has a similar effect to Immodium without
killing you if you have serious bug.

Port & brandy mixed is one old remedy. I've never tried but I should think
the overall effect is to make you indifferent to whatever ails you!
--
Sacha
http://www.hillhousenursery.co.uk
South Devon
(remove weeds from address)
'We do not inherit the earth from our ancestors, we borrow it from our
children.'