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minorvogonpoet Posted Apr 22, 2016
ITIWBS Posted Apr 22, 2016
With citrons, including the Cthulhu fruit, first wash, then blanch (dip in boiling water to kill any surface bloom remaining) pack in sugar sufficient to cover completely, then allow to pickle in the sugar until the sugar is dissolved completely (usually an overnight process) in the waters of the fruit itself before cooking.
The fruit absorbs sugar best while still essentially fresh.
If they're being put up as preserve, can just as you would with a jam or jelly, no further additions required after the sugar, there's more pectin in the fruit than anything else.
The simpler, more lemon-like citrons are usually cut into small cubes about 1 cm on a side after blanching before the sugar pickling process to make glace.
With the Buddha fruit (or Cthulhu fruit), in order to preserve their appearance, one might put them up whole with slits in the bulbous end to facilitate absorption of the pickling sugar.
Then after boiling in their pickling sugars and juices, they can be arranged as garnishes on a sea food platter around the margin, alternating with seafood selections, perhaps with nori-rolls stacked in the middle or served on the side.
ITIWBS Posted Apr 23, 2016
Cooking after thought:
The sugar crystallization process for preserving foods is perhaps not as well known as it might be.
The process whether for crystallized ginger or papaya spears and a host of similar products is simply to pack the sliced or whole fruit in sugar to draw off water and then dry it, no further cooking being required if drying is practical, since the sugar itself in highly concentrated form is a powerful preservative.
With the drying process, one is left with a strong syrup which can be used as such (should be kept refrigerated) or become a base for jellies.
cactuscafe Posted Apr 24, 2016
Amazing! And only a few days ago I'd never heard of this fruit, now I know all the trade secrets.
So ITI an mvp are both of a culinary disposition.
(stares into bowl of canned peaches. I'm not of a culinary disposition. . Wish these were exotic Buddha fruit or Quthulhu-Quinces. I said that for mvp, Quthulhu-Quinces. You have to say it right, Quthulhu. Different to Cthulhu.)
I quite like these canned peaches, though. I do like a peach. I've had some of my finest thoughts under the influence of canned peaches.
Dmitri Gheorgheni Posted Apr 24, 2016
Elektragheorgheni -Please read 'The Post' Posted May 2, 2016
ITIWBS Posted May 2, 2016
Was reading, recently, in some wild west memoirs, circa 1870, a passage relating to chuck wagon fare provided for frontiersmen working in remote locations, and happened on a simple recipe for chuck wagon apple sauce, made by reconstituting dried apple slices with 3 parts of water to one of dried apple slices.
In wild west memoirs of the period there's almost always rrference to apple pie.
I'd been wondering how they'd done that in conditions where the apples couldn't possibly have been available fresh, locally.
Canned peaches, on the other hand, are something special in a class by themselves.
cactuscafe Posted May 6, 2016
Hullo ITI! Yes, interesting. How did they get the apples? I guess they made the apple pie from dried apple slices, also? But where did the apples come from originally? And who cooked the pastry? And how?
Who invented pastry?
Ah, many mysteries.
I used to eat a lot of dried fruit, apple included. Dried apricots are great, and bananas. Very high calorie, good for a bike ride and fuelling the brain for absurd, yet almost intelligent thoughts.
I picked fruit, once, for an entire summer, in the Okanagan Valley in Canada. It was amazing. Cherries, peaches, apricots. You could eat all you liked, but you had to watch the teeth with all that fruit sugar. Also the effect of too many cherries could get somewhat windy and unsocial. .
A lot of the fruit was sent off to make into fruit leathers, strips of dried fruit.
Just back from Cornwall. Trip with my niece. Been bodyboarding and kayaking! I'm surprised I can still stand, but, at this moment, I can.
I must sleep.
minorvogonpoet Posted May 7, 2016
Body boarding and kayaking? Well done cc!
I remember trying snorkelling in Grenada and failing miserably. I kept trying to come up for air and swallowing water. My son had much more success and saw interesting sea creatures.
minorvogonpoet Posted May 22, 2016
I've just finished editing a poetry anthology for the group I've belonged to for years. I have a feeling the group is on the verge of folding . Perhaps it could be reinvented as an online group?
I'm off to France now.Two weeks gardening, going for walks and cycle rides and talking to the neighbours in a mixture of languages. I ought to do some writing. Anybody got any good ideas?
cactuscafe Posted May 22, 2016
Bon voyage mvp! have a wonderful trip!
You could reinvent your writing group online, I'm sure. Would you miss the people, like the physical presence? Why is it about to fold? You could keep it going, advertise for new people? Is it in Brighton, or your home town?
I still go to my writing group. Wish you lived close by, you'd love it. Very friendly, good trust, and a mix of levels, no pressure, but good critique for those who want it. It takes place in a corner of a little local library, in an area of the city, so I can bike along the river to get to it.
I'm seen as the mad word painter. . No idea what I'm doing in a writing group, , but I like being with the people.
Have I got any good ideas for what you can write about? hmm. Ho hum. How about the sequel to Dreaming In Stone?
Or a series of poems about your two weeks, like, a spontaneous poem a day. That would be lovely, I'd love to read them.
I like the account of your snorkeling. . I've never tried it. I'd probably see interesting sea creatures that don't really exist, because I'd swallowed water.
Key: Complain about this post
- 4641: minorvogonpoet (Apr 22, 2016)
- 4642: ITIWBS (Apr 22, 2016)
- 4643: ITIWBS (Apr 23, 2016)
- 4644: cactuscafe (Apr 24, 2016)
- 4645: Dmitri Gheorgheni (Apr 24, 2016)
- 4646: Elektragheorgheni -Please read 'The Post' (May 2, 2016)
- 4647: ITIWBS (May 2, 2016)
- 4648: cactuscafe (May 6, 2016)
- 4649: minorvogonpoet (May 7, 2016)
- 4650: minorvogonpoet (May 22, 2016)
- 4651: cactuscafe (May 22, 2016)