General Chat

Merlin will be in more trouble, oatcakes cause wind too. Oh.my lol

Merlin, the courier has just picked up your jar of pickled shallots, as we speak. Also, you have twisted my arm. I havn't done pickled eggs or walnuts for years, but I'll have a go at the weekend. Know just where to put me 'ands on a supply of new laid pullets eggs. Heavens, my weekend-to make list is growing by the day.
I have a new ball of yarn on order, from the only wool shop between here and Derby, some 13 miles away, well we are abit out in the sticks,and had thought to treat myself to an afternoon of bliss with the needles,on Saturday, when I get rid of the OH to football. Had thought I would make some hand made chocolate truffles etc, but dietry requirements forbid this activity. So, in between the knit one, purl one, it will be celery and carrot batons for me.
Julia in Derbyshire

PS. Did I tell you I made a batch of Pate last weekend for the freezer. So much alcohol in it, I have to put in the livers etc to solidify the Port and Brandy. Perhaps Marion could supply us with some of those little oatcakes they eat where she lives to spread it on, though I do so much prefer wholemeal toast with a piece of fresh orange and a side salad. Toodle pip.
Julia

lol

Probably, The name of the Place I live means "Windy Hill" so it could be All Systems go.**M**.:o))> ps. Thats if Julia sends down the Shallots.pmsl.

Could be high winds tonight then lol

Could be,However ,you may have to retreat outdoors if the digestive tract starts to work overtime.:o))>.pmsl.**M**.

Sounds like a party going on here...

Thanks, Pickled Eggs and Walnuts go down nice as well with a bottle of Red and a nice chunk of Cheddar.**M**.:o))>.x

You most certainly can, Merlin my dear.LOL
Julia in Derbyshire

Julia, Can I place my order for a large jar of Shallots Please.? **M**.:o))>

I buy the large containers of malt pickling vinegar so no boiling neccessary unless pickling beetroot. My tips for those pickling (not Julia she will know all of this) to make pickled onions which will stay crunchy for up to 2 years, soak in brine for 24 hours, rinse well, dry in teatowels, pack in jars, add cold pickling vinegar and then spoonful of dark brown sugar. When lidded shake until sugar disolved. How large a spoonful depends on size of jar - anything from dessertspn up.

I've got a nice piece of Pork Rind in the freezer to make me own Pork Scratchings, to eat with the red cabbage and pickles onions. Suddenly Christmas is looking a culinary delight in this 'ouse. LOLOL
Julia in Derbyshire

You had better get the gas mask ready when they are eaten... lol

Hi Julia - you are bringing so many childhood memories back. My dad also used to pickle red cabbage.

Hi Valerie, it is not so much the smell of the onions being steeped in salt water for two days and nights, that make the smell, I can manage with that. It is the smell of the boiling vinegar and spices that lingers the most.
but, as you say, they are so much better than the shop bought ones. Doing red cabbage at the weekend. Now that will pong LOLOL
Julia in Derbyshire

My father always pickled onions. As children, we spent many evenings helping him peel them. You're right, they do make the kitchen smell, but it is worth it as they tasted so much better than those that were shop bought. I should be ashamed of myself as I have never made my own and know how easy it is.

Nellie Pledge eat your heart out.

i love pickled onions, but i only like shop ones, i cant get away with hme made x

I'm pickling onions this morning (too wet outside to go and do any garden work), and just boiled the vinegar and spices. Whew, what a pong. Still, Christmas night when settled down with the telly and cold cuts, sausage rolls etc., it will be worth it.
Going to plant bulbs in the greenhouse in a bit, when the OH comes in and we have a coffee.
Such a busy and interesting life I lead. LOLOL
Julia in Derbyshire

PS, and yes I do remember Hilda Baker and Jimmy Jewel in the pickling factory.