On Wed, 7 Jan 2004 23:03:14 GMT, Jaques d'Alltrades
wrote:

The message
from (Nick Maclaren) contains these words:
In article ,
Jaques d'Alltrades wrote:
The message
from "Martin Sykes" contains
these words:

PS. I always forget, is a tomato a vegetable or a fruit?

You'll have to ask the EC.

Apparently, carrots are now fruit.....

That is only following a UK precedent. The Ministry of Food was
very keen on treating them as fruit in the 1940s.

As I understand it, either the Dutch or the Belgians make jam from
carrots, and you aren't allowed to call anything jam (or confiture?)
unless it's made from fruit, which upset the poor nationals in the same
way that Cadbury's and Co were miffed when they were threatened with a
ban on calling their products 'chocolate'.

Nonsense has prevailed as usual.

I notice that Jacob's still make cream crackers.......

and that Huntley and Palmers don't make anything :-(((
--
Martin

On Wed, 7 Jan 2004 23:04:20 GMT, Jaques d'Alltrades
wrote:

The message
from Stewart Robert Hinsley contains these words:

That is only following a UK precedent. The Ministry of Food was
very keen on treating them as fruit in the 1940s.

The tale I heard was - jam is made from fruit, the Portuguese make
carrot jam, therefore carrot is a fruit.

Ah, so it's the Portugese - I had an idea it was the Belgians, but I
knew it was *SOMEONE*!

I suspect it's an urban legend.
--
Martin

In article ,
Jaques d'Alltrades writes:
|
| What is not said by the people who quote it is that, until we joined
| the EU, it was perfectly legal (in the UK) to describe a conserve made
| out of turnips and woodchips and describe it as "100% natural raspberry
| jam". It may even have been legal to describe it as "100% pure fruit
| raspberry jam".
|
| I think that practice was knocked on the head in the '50s. ...
|
| ICBA to google for it, but I'd guess that the Trades Descriptons Act
| probably predated any Common market rule to that effect, and it predated
| the EU by a very long time.

Yes, which is why I posted what I did.

A very senior judge (in the Appeal Court, if I recall) said "the
word 'natural' has no meaning in English law". Also, there was a
similar case, where it was held that the word 'raspberry' (or
equivalent) was descriptive of the product and not the contents.
With regard to lemon or orange squash, if I recall.

So "100% natural raspberry jam" could be applied to a turnip and
woodchip conserve, right up until the time we started applying EU
regulations, unless the practice of adding woodchips was banned.
But the use of solely turnips was definitely legal.

The reason that it stopped, and raspberry jams started including
at least a detectable proportion of raspberries, was the increasing
power of the press. 'Naming and shaming' did and does work against
such things.

"100% pure fruit raspberry jam" would depend on whether the English
courts held that turnips could be described as a fruit or not, and
I don't know the answer to that. It is likely, but not certain.


Regards,
Nick Maclaren.

On Wed, 7 Jan 2004 13:49:23 -0000, "Martin Sykes"
wrote:

PS. I always forget, is a tomato a vegetable or a fruit?

Depends upon your point of view. :-)

In the US:

http://www.oldhouseweb.net/gardening/Detailed/674.shtml

PS. I always forget, is a tomato a vegetable or a fruit?

Depends upon your point of view. :-)


I made chilli "jam" this year. Not sure whether they are fruits or vegetables, I guess similar to a tomato.

If anyone wants the recipe - about 80% tomatoes, 20% chillis. Add loads of nutmeg, cinnamon, mixed spice, etc. whatever you have. Then make as per normal fruit jam, straining off the pulp before adding the sugar. It sounds disgusting and tastes very hot before setting, but once set, is absolutely delicious. A bit like any red fruit jam, but with a kick in the tail.

In article , Frogleg
writes
On Wed, 7 Jan 2004 13:49:23 -0000, "Martin Sykes"
wrote:

PS. I always forget, is a tomato a vegetable or a fruit?

Depends upon your point of view. :-)

ie whether you're talking as a botanist or a cook.
--
Kay Easton

Edward's earthworm page:
http://www.scarboro.demon.co.uk/edward/index.htm

ie whether you're talking as a botanist or a cook.

Botanists and cooks think the same. Botanists and horticulturalists differ in opinion (according to link posted by frogleg).

NNTP-Posting-Host: libra.cus.cam.ac.uk
Originator:
Path: kermit!newsfeed-east.nntpserver.com!newsfeed-west.nntpserver.com!hub1.meganetnews.com!nntpserve r.com!newsfeed.news2me.com!newsfeed.icl.net!newsfe ed.fjserv.net!newsfeed.esat.net!colt.net!diablo.ne tcom.net.uk!netcom.net.uk!194.72.7.126.MISMATCH!ne ws-pe
er-test!btnet!peer.news.eu-x.com!server2.netnews.ja.net!pegasus.csx.cam.ac.uk !nmm1
Xref: kermit uk.rec.gardening:182513


In article m,
Martin Bates writes:
|
| I made chilli "jam" this year. Not sure whether they are fruits or
| vegetables, I guess similar to a tomato.
|
| If anyone wants the recipe - about 80% tomatoes, 20% chillis. Add loads
| of nutmeg, cinnamon, mixed spice, etc. whatever you have. Then make as
| per normal fruit jam, straining off the pulp before adding the sugar.
| It sounds disgusting and tastes very hot before setting, but once set,
| is absolutely delicious. A bit like any red fruit jam, but with a kick
| in the tail.

What sort of chillis and 20% by volume or weight? If they are hot
chillis and it was 20% by weight, that would be quite impressive!


Regards,
Nick Maclaren.

NNTP-Posting-Host: libra.cus.cam.ac.uk
Originator:
Path: kermit!newsfeed-east.nntpserver.com!newsfeed-west.nntpserver.com!hub1.meganetnews.com!nntpserve r.com!newsfeed.news2me.com!newsfeed.icl.net!newsfe ed.fjserv.net!newsfeed.esat.net!colt.net!diablo.ne tcom.net.uk!netcom.net.uk!194.72.7.126.MISMATCH!ne ws-pe
er-test!btnet!peer.news.eu-x.com!server2.netnews.ja.net!pegasus.csx.cam.ac.uk !nmm1
Xref: kermit uk.rec.gardening:182513


In article m,
Martin Bates writes:
|
| I made chilli "jam" this year. Not sure whether they are fruits or
| vegetables, I guess similar to a tomato.
|
| If anyone wants the recipe - about 80% tomatoes, 20% chillis. Add loads
| of nutmeg, cinnamon, mixed spice, etc. whatever you have. Then make as
| per normal fruit jam, straining off the pulp before adding the sugar.
| It sounds disgusting and tastes very hot before setting, but once set,
| is absolutely delicious. A bit like any red fruit jam, but with a kick
| in the tail.

What sort of chillis and 20% by volume or weight? If they are hot
chillis and it was 20% by weight, that would be quite impressive!


Regards,
Nick Maclaren.

What sort of chillis and 20% by volume or weight? If they are hot chillis and it was 20% by weight, that would be quite impressive!


20% by volume. The chillis were a mixture of "Bacio di Satana" (Satan's kiss, very hot) and Fresno (reasonably hot). The tomatoes were "Principe Borghese" (small italian tomatoes) and good old Gardeners Delight.

What struck me was that the mixture was very hot to the taste before setting (I really thought I had messed up as it was too hot to eat comfortably), but once set, you cannot taste the chilli at once if you eat it neat. Only after swallowing do you notice it. On toast, you hardly notice it at all in the mouth, only once swallowed.

If you don't like chillis you can make a standard tomato marmalade/jam just leaving out the chillis (there are many recipes on the net), although this tastes a bit bland after the chilli jam! I just adapted one of these by throwing in loads of chillis as an experiment.

On Thu, 08 Jan 2004 13:34:01 GMT, Martin Bates wrote:

PS. I always forget, is a tomato a vegetable or a fruit?

Depends upon your point of view. :-)


I made chilli "jam" this year. Not sure whether they are fruits or
vegetables, I guess similar to a tomato.

If anyone wants the recipe - about 80% tomatoes, 20% chillis. Add loads
of nutmeg, cinnamon, mixed spice, etc. whatever you have. Then make as
per normal fruit jam, straining off the pulp before adding the sugar.
It sounds disgusting and tastes very hot before setting, but once set,
is absolutely delicious. A bit like any red fruit jam, but with a kick
in the tail.


Sounds more like a chutney than anything else.


--
Rodger Whitlock
Victoria, British Columbia, Canada
[change "atlantic" to "pacific" and
"invalid" to "net" to reply by email]

The message
from lid (Rodger Whitlock) contains these words:
On Thu, 08 Jan 2004 13:34:01 GMT, Martin Bates wrote:

I made chilli "jam" this year. Not sure whether they are fruits or
vegetables, I guess similar to a tomato.

If anyone wants the recipe - about 80% tomatoes, 20% chillis. Add loads
of nutmeg, cinnamon, mixed spice, etc. whatever you have. Then make as
per normal fruit jam, straining off the pulp before adding the sugar.
It sounds disgusting and tastes very hot before setting, but once set,
is absolutely delicious. A bit like any red fruit jam, but with a kick
in the tail.

Sounds more like a chutney than anything else.

I have been known to nosh a slice of bread and chutney.....

--
Rusty
Open the creaking gate to make a horrid.squeak, then lower the foobar.
http://www.users.zetnet.co.uk/hi-fi/

Sounds more like a chutney than anything else.

It's nothing like a chutney. Water is added to the tomatoes and simmered, then strained. No vinegars are used like in a traditional English chutney. Only the strained liquid is used, all the pulp is removed and then sugar added. If you eat tomato marmalade, you would think it was a normal red fruit jam. It also looks very similar to any red fruit jam that has been strained before setting. I've eaten all I made, otherwise I would have attached a jpg.

The message m
from Martin Bates contains
these words:

What sort of chillis and 20% by volume or weight? If they are hot
chillis and it was 20% by weight, that would be quite impressive!


20% by volume. The chillis were a mixture of "Bacio di Satana" (Satan's
kiss, very hot) and Fresno (reasonably hot). The tomatoes were
"Principe Borghese" (small italian tomatoes) and good old Gardeners
Delight.

What struck me was that the mixture was very hot to the taste before
setting (I really thought I had messed up as it was too hot to eat
comfortably), but once set, you cannot taste the chilli at once if you
eat it neat. Only after swallowing do you notice it. On toast, you
hardly notice it at all in the mouth, only once swallowed.

If you don't like chillis you can make a standard tomato marmalade/jam
just leaving out the chillis (there are many recipes on the net),
although this tastes a bit bland after the chilli jam! I just adapted
one of these by throwing in loads of chillis as an experiment.
--
Martin Bates
------------------------------------------------------------------------
posted via www.GardenBanter.co.uk

The sugar in the mixture helps to calm the hot spots on your tongue.
It`s why mango chutney with a curry helps.

In article m,
(Martin Bates) wrote:

I made chilli "jam" this year

Agri-terrorist!!!!!

Steve Harris - Cheltenham - Real address steve AT netservs DOT com