minoanmiss | a tale of two fruits

You're viewing

minoanmiss's journal
Create a Dreamwidth Account Learn More

Reload page in style: site light

Actually four.

1) I split the quinces between candying and poaching. The dandied quinces aren't absorbing sugar as fast as the syrup is developing, so I'm letting them sit off heat for awhile. The poached quinces started threatening to disintegrate around a peach-pink tone, so I decided not to cook them further. Inside the non-agitating heat of an oven I could get them to a rich red, but, well, oven, overnight, in July, would be a no.

1a) I am also making ratafia out of the skins and trimmings and the juice from the poaching.

2) I received a beautiful pineapple (*wave to

cellio) and today I cut it up, trimmed it carefully, and put the results in the fridge. TL decided to roast some of it with cinnamon, Brazilian Barbecue style. TL is not quite satisfied with the results, but it smells great!

Current Mood: accomplished

Flat | Top-Level Comments Only

From:

dialecticdreamer

I'm so glad to know you. I love the way that you PLAY with recipes.

From:

minoanmiss

blushes in delight I consider cooking one of my art forms, and playing with food is a large part of how I learned to cook.

From:

dialecticdreamer

Cooking, both what I cook and the quality of it, is a distinct barometer of my mood. Utterly crappy mood, eating to survive, I'll make ramen noodles (normally, I don't have them on hand, and in a good mood, I'll use the noodles and do something much better with them) or other crap foods. Good moods, I'll experiment and pair that with an older, more familiar recipe.

From:

minoanmiss

That makes sense -- good food imparts energy but cooking does require energy.

I love potatoes. Put them to cook, lie on my face for 30 minutes or an hour, put cheese on, eat, feel better.

From:

cellio

Cooking is definitely one of your art forms! I love reading about the nifty things you do with food!

From:

sovay

1a) I am also making ratafia out of the skins and trimmings and the juice from the poaching.

That's awesome.

From:

gingicat

Roasted pineapple is yum. I think it has to be rotisseried to actually get the cinnamon flavor in there.

From:

anna_wing

Do you use the Grigson ratafia recipe? I was thinking of trying it this year, it seemed a shame to waste the peel. Not sure what pesticides the farmers use on them, though.

A sour pineapple is marvellously improved by being sliced lengthways (with any too-fibrous centre bits removed), sprinkled with brown sugar and the spices of your choice, and then grilled.

Edited Date: 2021-07-17 07:35 am (UTC)