wellington womble
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Week Three, One local Summer ChallengeTonights effort was very tasty:
Globe artichokes (why do people bother?!)
5 Mile lamb, Stoke Mandeville (4 miles)
New potatoes (garden)
lettuce, carrot, herb and courgette salad (garden, and neighbours garden)
Cheaty salad dressing - made with UK vinegar, but can't find anything within 50 miles, yet.
Wonder how you make vinegar, then?
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Jonnyboy
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Got bread rising as I type. Picked up half a lamb yesterday so it's leg tomorrow with broad beans, spinach and mash.
Got some smoked mackerel out of the freezer to make a pate for tomorrow night.
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Spruengli
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Re: Week Three, One local Summer Challenge | wellington womble wrote: |
Wonder how you make vinegar, then? |
With a vinegar mother - a clump of the *right* bugs which floats on your pre-vinegar (cider / wine) and ferments it from alcohol to vinegar (should know chemical name - ethanoic acid?? O level chemistry was a very long time ago). The trick is finding someone with an existing 'mother' who can give you a small amount (it grows quite well once happy)
No idea about malt vinegar though  
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Chez
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Re: Week Three, One local Summer Challenge | Spruengli wrote: | | wellington womble wrote: |
Wonder how you make vinegar, then? |
With a vinegar mother - a clump of the *right* bugs which floats on your pre-vinegar (cider / wine) and ferments it from alcohol to vinegar (should know chemical name - ethanoic acid?? O level chemistry was a very long time ago). The trick is finding someone with an existing 'mother' who can give you a small amount (it grows quite well once happy) |
I make it by mixing some existing vinegar with red wine and leaving it for a few months (about 1:2). Although some would argue that some of my red wine tastes like vinegar anyway  .
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wellington womble
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Not likely to be ready for week 4, then?
Oh well - I think I'm going to declare vinegar an official exception in this house. It's a small part of the meal, and I consider it a luxury product. So there! 
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judith
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Shopping at the weekend failed to come up with much inspiration, so this week's effort largely came from very close to home.
I fancied a burger, but couldn't find any beef in the freezer, but I did find some turkey thigh pieces from last year's spare turkey. The meat is so dark, I think it makes a fair passable minced beef substitute, although you do have to cook it a little longer - not so keen on rare turkey! No onions, so I had to make do with one of my bolting leeks, but I was very fortunate to find a small handful of chanterelles while walking the dog.
Then take one not-so-soft-n-floury roll made from Bacheldre Mill flour, some salad from the garden, a dab of home-made mayo, a few of last year's pickled gherkins and some melted Merlin herb-and-garlic goat cheese and voilą -
The mushroom single Welsh cheeseburger!
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Jonnyboy
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Tonight we had pan fried chicken breast with black pudding. on a bed of spinach mash with broad beans and deglazed cider gravy.
Chicken & broad beans - 8 miles.
black pudding - 7 miles
cider - 20 miles (I think, haven't checked)
spuds - 4 miles
spinach - 30 feet.
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sean
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Very good, sounds like a fine meal. Unfortunately you lose 2000 points for using the expression 'pan fried'.
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Jonnyboy
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It still had the skin on it, that's got to be worth a rebate.
Anyway, fried sounds so.....KFC.
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sean
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And its minus 500 for 'on a bed of'. The committee has decided to let you off with a warning for 'deglazed'.
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Jonnyboy
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How many people on this committee, exactly?
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sean
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Hundreds, you should see my PM in box.
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Jonnyboy
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The chicken and black pudding were interleaved, the mash was shaped into a ring and the sauce, nay jus, was napped over.
I accept my disqualification.
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Jamanda
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Napped? Wot's that mean then?
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sean
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Poured over.
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woodsprite
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This weeks meal was last night
Roast chicken - home grown
gravy - thicken with flour from local mill 30 odd miles
roast taters - organic farm 6 miles
carrots - home grown
spring greens - organic farm 6 miles
strawberries - home grown
cream - from friends farm 3 miles
peppermint tea - home grown
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Jonnyboy
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Impressive.
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woodsprite
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To be honest, most of our meals come within the criteria for the main ingredients, its the tin toms, sugar, vinegars etc that catch me out. I know where all of the meat and veg we eat comes from and its all local.
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judith
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| woodsprite wrote: | | To be honest, most of our meals come within the criteria for the main ingredients, its the tin toms, sugar, vinegars etc that catch me out. I know where all of the meat and veg we eat comes from and its all local. |
You do rather live in foodie heaven, don't you?
I'd be twice the size I am if I lived any closer to Ludlow.
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