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Culinary notes [Jan. 11th, 2015|09:34 pm]
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  1. Nigel Slater fantasises about what he would do if someone left a box of quinces on his doorstep - and then gives two recipes, one of which is, effectively 'serve poaches quince with gorgonzola cream' (sounds good); the other is for Quince and panettone pudding, but the proportions seem off: the recipe specifies 1.2 kilos of quinces (peeled and cored weight) to 220g panettone (or brioche): that's a whole lot of quinces.

  2. Mistakes do happen. In yesterday's Cook supplement, Henry Dimbleby concludes his introduction to a digest of his 'Back to Basics' series with the words: "And, finally, we have not included baked potatoes in the contents because I was weong. I am so sorry to all of you who sent me photos of your ovens looking like a culinary crime scene. Baked potatoes really can explode if you don't prick them with a fork. Quite violently, it turns out." Oh, yes. Been there, done that, washed the T-shirt. I've typed out the text, because I can't find it on the Guardian's website (though the column in which he claims that the exploding spud is an urban myth is still there).

  3. We had haggis for dinner. Since we did a big supermarket shop rather than going in to Durham yesterday, it was some fancy brand, i.e. not MacSween's, and it was not as good. The casing was some dark thin plastic, and the contents dense and claggy - not unpleasant, but, as durham_rambler says, we'll be having the real thing on Burns Night.

  4. On the bright side, since I was cooking a haggis in the oven (in a bowl of water, because that's what you do), I was able to observe the effects of putting a bowl of water into the oven while the bread is baking. Today's chestnut loaf was rising very nicely even before it went into the oven, so this isn't conclusive, but it does seem to have helped.

  5. This is further support for the hypothesis that the wetter the dough, the better it rises - and the harder it is to get out of the tin.

ETA: some quince links, courtesy of cmcmck and browngirl: The NYT praises the quince, because there are quince trees at the Cloisters Museum. But there are more, at the USDA National Clonal Germplasm Repository in Corvallis, Oregon. Quinces seem to be having a moment, and there are several cookbooks (or cooking and growing) books devoted entirely to quinces. Barbara Ghazarian wrote one of them. She has a quince blog.

[User Picture]From: klwilliams
2015-01-12 02:13 am (UTC)
Basic recipe for baking a potato: wash it, grease it, stab it, bake it.
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[User Picture]From: shewhomust
2015-01-12 09:24 am (UTC)
I shouldn't argue with you about potatoes, should I? But I prefer not to grease / oil mine - I like them crunchy!
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[User Picture]From: lil_shepherd
2015-01-12 06:48 am (UTC)
We use a simple recipe in which you cut a quince in half (we get the large quinces round here) take the core bits out, fill the remaining hole with brown sugar, wrap the quince in foil and bake in the oven for as long as necessary. The result is heavenly with either cream or Greek yoghurt.

Though the quinces currently in the kitchen are destined for jelly.
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[User Picture]From: shewhomust
2015-01-12 09:40 am (UTC)
That sounds good. Do you have a private source of quinces? (My wonderful greengrocer gets them briefly, in the autumn, but I was surprised to find thewm featurung in recipes at this time of year...)
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[User Picture]From: lil_shepherd
2015-01-12 11:55 am (UTC)
Our local Turkish and various sub-continent grocers stock them from September to January. They keep for ages, too.
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From: cmcmck
2015-01-12 11:58 am (UTC)
_browngirl_ has been talking about quinces recently!
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