Well. Now that everything has settled down, I have an other problem. Not one of you guys has come up with a foolproof idea other than get my better half to make it. The Tw-ts down the pub want more......and now. Cheers for all your support. Just as an extra, some clown suggested something he had had whilst on holiday as a strarter for his evening meal. Parsnip an apple soup. That kind of took the wind out of my sails but hey ho. I made some this morning and it's blinking lovely. (made it in one of the newish soup making kettle type things). Have a go guys. Impress her indoors.
Help You Guys? My Eyes Are Bleeding.
Posted 26 October 2015 - 09:06 pm
Air gun Ant. Better then you would think. Little salt and black pepper. Good man. Initially the apples come through but when you you get the taste of parsnip it all comes together. Not to mention a cracking bottle of wine, cheese and River Cottage chutney to finish the meal. Business.
- air gun ant likes this
Posted 27 October 2015 - 11:42 am
Posted 27 October 2015 - 05:02 pm
You only use the root and the white tips from the leaves. Scrape or use a potato peeler (this is where you are going to hurt) to get rid of the outer skin.When you are left with the white meat you then cube it and very carefully load it into your blender. Why. Because it's just cost me for a new one which burned out when one of the cubes choked the blades. Now the blender I had , had 2 speeds so when you've actually reduced the damned stuff to manageable form speed it up. This literally reduces the root to something like a paste. By now your eyes are bleeding. Next bit is easy. Carnation milk and salt. Blend them in for as long as you or your family can bear the pain. A little bit of white wine vinegar finishes it. Now as regards quantities you might as well be asking me about quantom physics cause I just do it by the look. I would try a single root with very little extra ingredients to get you going and go from there. Word of warning. When you let the mates taste it they are going to be asking for a jar and by now you will realise the value of friendship. I have just been out digging my next lot of roots. Tears to follow. Enjoy.
Posted 27 October 2015 - 06:43 pm
Posted 27 October 2015 - 06:49 pm
Good on you. Let me know with an honest answer how you get on. Jok.
Posted 01 November 2015 - 04:02 pm
Pattered Ales/ On my third batch of this nightmare. Guys down here love the stuff.
Posted 05 November 2015 - 06:11 pm
Just got a kickback from one of my mates, says, fck me it's too hot to handle. Made my eyes bleed. Tears obviously, just goes to show what wonderful things grow out there.
- jfd likes this
Posted 08 November 2015 - 05:59 pm
Posted 08 November 2015 - 06:12 pm
Sounds exciting! I must give it a bash and stop being idle. Carnation is the really thick sweet milk isn't it?
No mate, the reallllllllllly thick stuff is Nestles milk, carnation in a red and white can, like creamy milk.
Posted 08 November 2015 - 06:21 pm
- dytkos and jok like this
Posted 08 November 2015 - 08:07 pm
Can only comment as I find. To be honest you might as well use pure Cornwall cream but all I'm doing is using what seems to make the stuff last a while. We all know that you can include ingredients to make it last for ever but then it isn't proper home made sauce. Have a go. Small quantities of each might be the best way. I prefer to stick to what I know.
- W. Katchum likes this
Posted 08 November 2015 - 08:40 pm
Posted 08 November 2015 - 08:41 pm
- dytkos likes this
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