Thread: just wanted to share tonight's dinner with you guys..

Originally Posted by OCDshaver

It takes a full ten to twelve days to make but these candied orange peels will be making my seasonal gingerbread really delicious. They are also delicious dried and dipped in bitter chocolate alongside a strong cup of coffee.

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Why does it take 12 days?
I like orange peels very much since I was a kid and the birthday cake my mom usually made me had a cream with toasted walnuts, caramel and orange peel in it. So roughly 10% of the oranges I get in the winter when they are organic I save the peels and make a jam sort of thing, but it only takes me about an hour - I just remove the pith, switch the water 4-5 times, and then add sugar.

I will definitely try your 12-day method if you post it.

Originally Posted by TheGeek

Really �� sheeps expensive there?

It's comparable to beef, but it's not too popular. For example at my local store these days leg of lamb is 7.50/lb (organic from NZ) and organic beef (chuck) is $8/lb. Few years ago my store had non-organic lamb and it was also comparable to non-organic beef price-wise.
Most of my american friends just won't eat it - they say it has funky flavor, few love it though.

I haven't seen mutton here (I mean old sheep meat), but I grew up with that too (well, we preferred lamb since it's much more tender and milder while the sheep needs some serious cooking and it's a rather robust flavor).
I actually like goat better, but the only goat at my store is frozen pieces of bone with some meat on it and is basically a specialty halal food. Still makes a great stew. A couple of years ago I found goat meat at the farmer's market and cooked it for an indian friend since no american was interested, but I don't know if those people keep goats anymore, or may be they just stopped selling at the market.

I have ate a lot of goat in my time. 5 USD was an expensive goat!

One negative I have found with cultural diversity.....

Originally Posted by gugi

Why does it take 12 days?
I like orange peels very much since I was a kid and the birthday cake my mom usually made me had a cream with toasted walnuts, caramel and orange peel in it. So roughly 10% of the oranges I get in the winter when they are organic I save the peels and make a jam sort of thing, but it only takes me about an hour - I just remove the pith, switch the water 4-5 times, and then add sugar.

I will definitely try your 12-day method if you post it.

It takes that long because the peels have to become completely infused with sugar. The levels of sugar have to be very high. If you tried to force it into a sorter period the syrup would caramelize before it was complete. I can post the method on Monday when I'm at a real keyboard instead of my tablet.

I've been with my wife almost ten years and somehow never made her soup Pistou. If you have a garden you probably have all the ingredients in you back yard. I don't have a garden so I had to buy mine. But this is the time of year to make it when all the summer vegetables are in season.

So colorful, it looks really good. This thread makes me hungry...

Originally Posted by xiaotuzi

So colorful, it looks really good. This thread makes me hungry...

I didn't get a pic of the most colorful element and that which gives the soup it's name, the pistou. It's the French version of pesto. But no pine nuts or parmasean. Instead it has a small amount of cooks potato and is generous with garlic. Added to the soup at the last minute it perfumes the whole pot.

Originally Posted by OCDshaver

I didn't get a pic of the most colorful element and that which gives the soup it's name, the pistou. It's the French version of pesto. But no pine nuts or parmasean. Instead it has a small amount of cooks potato and is generous with garlic. Added to the soup at the last minute it perfumes the whole pot.

Is there a recipe?

My dinner tonight.



Fillet, fondant potatos, and fried onions and shrooms as usual.

Geek

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Originally Posted by TheGeek

Is there a recipe?

lk

It's now in the recipe thread.

Originally Posted by OCDshaver

It's now in the recipe thread.

There is a recipe thread?

Geek

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