Just baked a Victoria Sponge for our "Pot Luck lunch" on Wednesday. It's been a while since I last made a cake and it looks good (so far, need to decorate it tomorrow)
What are you cooking now?
Collapse
X
-
Romanian ciorba with two sorts of cabbage (red and pickled) and all the many vegetables that need to be eaten before I buy new supplies tomorrow. I think I shall listen to Enescu's Symph No 1 on Youtube while eating.It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.
Comment
-
-
Originally posted by french frank View PostRomanian ciorba with two sorts of cabbage (red and pickled) and all the many vegetables that need to be eaten before I buy new supplies tomorrow. I think I shall listen to Enescu's Symph No 1 on Youtube while eating.
Comment
-
-
Originally posted by HighlandDougie View Post
Today's rabbit hole: Ciorba. Now I know. I had some "local" soup when last in Prague 18 months ago which bore a distinct resemblance to that on wot I've just been mugging up.
... many etymological tentacles here : Hobson-Jobson [not always reliable... ] under sherbet offers among others -
Ital: sorbetto, Fr: sorbet, Sp: and Port: xarabe, axarabe, Arab: ash-sharab, Ital: sciroppo, Old Fr: ysserop, Mod. Fr: sirop, Eng: syrup, and from Spanish shrub, sherbet
(quotations supplied from c 1334 to 1863)
.
Comment
-
-
Originally posted by vinteuil View Posthttps://en.wikipedia.org/wiki/Chorba
... many etymological tentacles here : Hobson-Jobson [not always reliable... ] under sherbet offers among others -
Ital: sorbetto, Fr: sorbet, Sp: and Port: xarabe, axarabe, Arab: ash-sharab, Ital: sciroppo, Old Fr: ysserop, Mod. Fr: sirop, Eng: syrup, and from Spanish shrub, sherbet
(quotations supplied from c 1334 to 1863)It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.
Comment
-
-
(cont'd from elsewhere)
I'd never thought about it but, of course, rhubarb is a vegetable not a fruit. My salted rhubarb sticks might have been blanched or parboiled, but I actually had them raw, sprinkled with salt, chopped red chilli and oil. Then I added two chopped spring onions. I could have added herbs but didn't.This was the side salad. The asparagus was quickly charred under the grill with Cornish butter and the salad potatoes were cut in small pieces and briefly boiled separately.
I then cast about for some 'meat' to go with it: Wookey 'Ole chedder was the only possibility as a) there was no meat and b) the cheese needed eating up. The big surprise was the Co-op CĂ´tes de Provence which I would NEVER have partnered with the cheddar, under any circumstances. But in extremis, the lightness of the salad lifted the cheese into a different realm. 4/5 (with the proviso that the rhubarb, if not forced, could do with a touch more prior preparation).Last edited by french frank; 23-06-25, 17:24.It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.
Comment
-
Comment